If you've never had a pavlova, a delicious dessert made with meringue, whipped cream, and fresh fruit, you've got to make one this weekend. Seriously, this is one special dessert! I've recently introduced it to my parents and friends and they were blown away by its scrumptiousness. Don't be intimidated by the meringue; it may sound fancy, but it's simply egg whites mixed with sugar. It can be made in advance, but the whipped cream and fruit is best prepared just before serving. Feel free to use your favorite combination of fruit for the topping; everything from strawberries to mangoes work wonderfully. Ready for the recipe?
Don't think a special drink is necessary for a picnic? Think again! All you have to do is make it in advance and pack it in a large recycled bottle or pitcher with a lid. I recommend serving something festive and refreshing like this pink lemonade. It takes its vibrant hue from raspberries and is slightly sweet, but not overly so. The ingredient list calls for sparkling water, but if no kids are in attendance, use sparkling wine! For the recipe, keep reading.
When hosting a female-centric event like a baby or bridal shower, it's important to offer a special nonalcoholic drink for those who don't sip alcohol. My favorite mocktail? Raspberry lemonade. It's a combination of fresh raspberry syrup, lemon juice, sugar, and water. What I love about this recipe is its adaptability. If it's too sweet, dilute with water. If it's too sour, add more sugar. It's also easy to turn into an alcoholic concoction, all you have to do is add sparkling wine or vodka. Fabulous! Get the recipe I like here.
After satisfying my curiosity about the fine distinction between biscuits and scones, I decided I needed to heed my physical craving for them, too. And given my near-obsession with raspberries this month, what better way than to pull together a quick raspberry scone?
The best part of this recipe is the fact that it doesn't require a mixer of any kind; just a food processor — something I couldn't live without, anyway. In half an hour, these babies were in the oven, and 15 minutes later, they were in my mouth.
It's best to eat the batch within a day, so make these for a crowd. Or, you can follow in my gluttonous footsteps: I meant to sample one out of the oven, but wound up eating at least three. The recipe? It's right here.
I have already declared my love for pork and berry recipes, and now I have to add chicken smothered in raspberry BBQ sauce to the top of my berry tempting list. Initially, I thought my recipe experiment had failed, since vinegar and lime juice made the simmered sauce a touch too tangy. Rather than add more to it, I left it overnight in the fridge, and thankfully the sweetness from the berries finally came through. Coating each side of the chicken with sauce as it cooked did get my grill a little messy, but the sugar from the raspberries and onions caramelized for an even more delectable and crispy skin. Don't say goodbye to Summer just yet; try this new take on barbecue sauce by reading more.
I'm a big fan of raspberry cocktails, so I knew the minute I came across a raspberry rose syrup that it'd be a must try. The recipe called for rose petals, but I substituted rose water, which I already had on hand (it can be found at Middle Eastern grocers or online at Amazon).
The cooking process is basic: Dissolve sugar in a wine-and-water mixture, cooking raspberries down until a gooey syrup forms. The finished product is not only sweet and tart, but also has a lingering floral flavor from the rose water. See the easy recipe — and the different ways I made use of the syrup! — when you read more.
I've never met a sangria I didn't like, and this blushing variation with Rosé and raspberries is absolutely delightful. It's the ideal sort of drink to enjoy with salty nibbles while watching a late Summer sunset. Some tips: Be sure to make in advance, as this will give the ingredients time to meld. Don't skip the creme de cassis; it really develops the flavor of the berries and Rosé. Ask your local wine shop owner for the driest Rosé, otherwise the sangria will end up too sweet. You'll love sipping this pretty pink concoction, so get the recipe after the jump.
The antidote to a solemn Summer, I recently learned, is liberating oneself with a spur-of-the-moment trip someplace new. That, and finding ways to celebrate even the minor details in life.
Over the weekend, I popped open a bottle of bubbly to commemorate the small fact that we'd finally gotten around to revamping the apartment. (Casa would be proud.) To liven up our glasses, I tossed in some leftover blackberry Calvados, grenadine, and our fruit of the month, raspberries.
The cocktail's vibrant jewel tone and floral bouquet were the perfect accoutrement to an unusually warm afternoon.
Are you, too, hoping for your share of the splendor, regardless of the occasion? Then get your hands on the recipe.
If you saw the word daiquiri and pictured a florescent blended drink, you better think again. A traditional daiquiri consists of nothing more than simple syrup, lime juice, and rum, and it's served straight up. This delightful recipe expands on the idea by adding fresh raspberries to the mix. The resulting cocktail has a pretty color and refreshing taste. It's neither overly sweet nor too strong; it's perfectly balanced. The thing I love the most about this libation, though, is its name. Isn't it fun to say, la bomba daiquiri?! Just writing the words puts a smile on my face. To shake this up for your friends, get the recipe after the jump.
Although it's almost the end of Summer, we aren't ready to give up our beloved berries just yet. Thus, for the next two weeks, we'll be devoting our attention to perfectly pink raspberries. To kick off the fun, I made these amazing cupcakes. Basically they are a vanilla cupcake filled with lemon curd and topped with a whipped raspberry frosting. It's a somewhat laborious process, but the final cupcake is worth it. I advise serving them at something like a bridal shower or birthday party — everyone's praises of how delicious they are will make you happy that you tried out the recipe. Learn how it's done after the break.