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Showcase Fresh Red Currants in a Stunning Granita

YumSugar — Thu, 24 Sep 2009 14:00:48 -0700

On a recent trip to the grocery store, I caught sight of something new to the produce aisle: red currants. I'd never seen fresh red currants, and I was enamored by the dainty clusters of berries, each reminded me of a brilliant garnet cabochon. Needless to say, I brought a carton home - despite having no idea what to do with them.After some preliminary tasting and research, it became clear that although it's possible to eat red currants out of hand, reducing them in sugar helps round out their piquancy. Ultimately, I blended their slightly tannic flavor with raspberries in a granita creating the perfect ending to an Indian Summer day. Learn one great application for red currants when you read more

Happy Hour: Raspberry Shag

partysugar — Fri, 18 Sep 2009 16:00:38 -0700

As much as I love experimenting with new spirits, sometimes I just need a girlie pink vodka cocktail with a fun name. Enter the raspberry shag.

Don't be fooled by the vibrant color. This drink - a mixture of sugared muddled raspberries, vodka, lemon juice, and soda - is not overly sweet. It is smooth, refreshing, and fruity.

The original recipe calls for strawberries, but I decided to try raspberries instead. I think any berry, like blackberries or blueberries, would work well in this concoction, so use what you have on hand. To check out the recipe, read more.

Raspberry Shag
Modified from Sips and Apps by Kathy Casey

Ingredients

1 to 2 large sprigs of fresh basil
1/4 cup sugared raspberries, with juice (recipe below)
1 1/2 ounces vodka
1 ounce fresh lemon juice
2 to 4 ounces chilled soda water
fresh raspberry, optional for garnish

Directions

In a cocktail shaker, press the basil and strawberries together with a muddler to release the basil's flavor.
Fill the shaker with ice. Measure in the vodka and lemon juice. Cap and shake vigorously.
Pour into a large glass, top with soda water, and stir. Garnish, if desired, with a raspberry.

Makes 1 drink.

Sugared Raspberries

1 pint fresh raspberries
1 1/2cups powdered sugar

Mix the ingredients together in a small bowl and let sit for 15 minutes before using.

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Come Party With Me: Gossip Girl Premiere - Dessert

partysugar — Wed, 09 Sep 2009 11:30:47 -0700

Gossip Girl premieres next week and to celebrate I've invited over some friends to enjoy dinner and watch the show with me. It's a Monday night, so the menu is minimal but delicious and filling. Since Gossip Girl takes place in New York, all the recipes I'm using were crafted by acclaimed NYC chefs. This dessert, a simple raspberry clafouti, is Eric Ripert's recipe. Although the French name makes it seem like the dessert is complicated, it requires nothing more than a wire whisk and can be assembled in minutes. I'll put the clafouti in the oven when the episode starts and half way through we'll be savoring the fruity pastry piping hot. For Ripert's recipe, read more.

Raspberry Clafouti
From Eric Ripert

Ingredients

1 tablespoon butter
1/4 cup sugar (and a little more for ramekin)
1 large egg
6 tablespoons half and half
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1/2 cup raspberries
Vanilla ice cream (or a flavor of your choice)

Directions

Heat toaster oven to 400 degrees. Butter two 5 1/2-inch oval gratin dishes and dust with sugar.
Whisk egg until frothy and add sugar, half and half, and vanilla extract; mix to combine.
Add the all-purpose flour and whisk very well.
Divide the raspberries into the baking dishes and pour the batter over the berries.
Bake for 20 to 30 minutes until golden brown and the middle is set.
Serve with a scoop of ice cream.

Serves 2.

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A Sweet (and Sour) Taste of Tayberries

YumSugar — Fri, 31 Jul 2009 03:30:36 -0700

I grew up in a fruit-forward household, so I'm intrigued whenever I come across a variety I don't recognize. So when I found an article about mythical-sounding fruits called tayberries, I knew I needed to try them for myself. A cross between the Aurora blackberry and a European raspberry variety, this relatively young berry breed was developed at the Scottish Horticultural Research Institute, and named after the country's River Tay. It's been said to resemble the tart loganberry - a fruit I've never had the pleasure of trying - but with a sweeter finish. Follow me on my search to locate tayberries and see my comparison photos after the jump.

Come Party With Me: Bastille Day Lunch - Dessert

partysugar — Wed, 08 Jul 2009 14:00:44 -0700

When one thinks of a French dessert many things come to mind: creme brulee, chocolate eclairs, profiteroles with chocolate sauce, or apple tart tatin. While these are delicious options, for my Bastille Day lunch, I want to serve a light, summery, fruit-based treat like a clafouti. Traditionally clafouti - a custard-like French baked dessert - features ripe cherries, but I plan on giving this peach-raspberry variation a try. It has an elegant, yet rustic presentation that's perfect for enjoying on a warm afternoon in the garden. If this dish sounds appetizing to you be sure to get the recipe!

What Is Your Favorite Kind of Berry?

partysugar — Wed, 08 Jul 2009 10:15:15 -0700

Come Party With Me: Independence Day - Dessert

partysugar — Wed, 01 Jul 2009 11:30:39 -0700

While one could easily serve red, white, and blue parfaits at a 4th of July party, I prefer to give guests a more all-American dessert - in the form of a crowd-pleasing cupcake. When I saw these adorably patriotic cupcakes in the current issue of Martha Stewart Living, I knew they would be on the menu at my Independence Day celebration.

The vanilla cake batter is dotted with fresh blueberries before being baked. Each individual cake is iced with fluffy seven-minute frosting and topped with a single plump raspberry. These pretty cakes are a light sweet treat, ideal for Summer entertaining. If you're interested in reading the recipe, do so after the break

Make Use of Summer's Berries With Ina's Pavlova

partysugar — Fri, 12 Jun 2009 16:00:24 -0700

Ever since I saw Ina Garten make a berry pavlova on her Food Network show, Barefoot Contessa, I've fantasized about making one myself. The episode debuted in 2006 and here I am three years later, finally making the recipe! A pavlova is a dessert consisting of a meringue disk filled with whipped cream and chopped fruit.

Although it requires time and patience, the recipe is rather simple. The three components are made separately and then are combined just before serving. Ina's pavlova includes blueberries, but I subbed in cherries - feel free to use your favorite fruit.

The final dessert is sophisticated, scrumptious, and ideal for Summer entertaining. The outside of the meringue is crisp, while the inside is pillowy and marshmallow-like. The whipped sweetened cream forms a fluffy cushion for the perfectly ripe plump berries. To get started with your own pavlova you'll need the recipe so, read more.

Mixed Berry Pavlova
Modified From Ina Garten

Ingredients

4 large egg whites, room temperature
1 teaspoon cornstarch
Pinch of salt
1 teaspoon white-wine vinegar
1/2 cup sugar
1/2 cup confectioners' sugar, sifted
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream, recipe follows
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh cherries
1/2 pint fresh raspberries
Triple Raspberry Sauce, recipe follows

Directions

Preheat oven to 200 degrees. Line a baking sheet with parchment paper. Using an overturned bowl or a cake pan as a guide, trace a 9-inch circle onto parchment. Turn parchment over, marked side down.
Beat egg whites, cornstarch, salt, and vinegar with a mixer on medium speed until foamy.
Gradually add sugar. Raise speed to medium-high, and beat until stiff peaks form, about 7 minutes.
Reduce speed to medium, and gradually add confectioners' sugar. Raise speed to medium-high, and beat until very stiff, glossy peaks form, about 7 minutes. Beat in vanilla.
Using a rubber spatula or a large spoon, spread meringue into marked 9-inch circle on prepared baking sheet, forming a well in center.
Bake until outside is firm and bottom lifts easily off parchment, about 2 hours. The inside should still be marshmallow soft. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour or overnight. It will be crisp on the outside and soft on the inside. When cool, carefully remove from parchment. Pavlova can be stored in an airtight container for up to 2 days.
Spread the top completely with sweetened whipped cream.
Combine the strawberries, cherries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Serves 8-10.

Sweetened Whipped Cream:
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!

Makes 1 cup.

Triple Raspberry Sauce:
1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (12-ounce jar)
1 tablespoon framboise liqueur

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

Makes 2 cups.

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Celebrate Spring With White Cake

partysugar — Thu, 26 Mar 2009 10:15:13 -0700

For my half birthday, I made myself a luscious white layer cake. With its fluffy, yet dense, cake layers and creamy filling, this cake is a delightful treat that's perfect for Spring. Although I'm a fan of rich chocolate cakes, sometimes it's nice (especially after a hearty meal) to have a cake that is not overly filling. This is a versatile recipe that can easily be adapted. Don't like raspberries? Consider filling with passion fruit, mangoes, or coconut. To check out the recipe, read more.

White Cake With Raspberries
Modified from Martha Stewart and Food & Wine

Ingredients

For the cake
18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, room temperature, plus more for pans
4 1/2 cups cake flour (not self-rising) plus more for pans
1 1/2 cups whole milk
9 large egg whites, lightly beaten
1 tablespoon pure vanilla extract
1/2 teaspoon almond extract
2 tablespoons baking powder
1 1/2 teaspoons salt
2 1/4 cups sugar
For the filling:
1 cup heavy cream
3 tablespoons sugar
1 pint raspberries
For the frosting:
1/2 pound unsalted butter, softened
1 large egg yolk (optional)
1 pound confectioners’ sugar
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon pure vanilla extract
8 ounces cream cheese
Pinch of salt

Directions

Make the cake: preheat oven to 350°F. Butter and flour three* 9-by-2-inch round cake pans, tapping out excess flour; set aside.
In a medium bowl, stir together, milk, egg whites, and extracts.
Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.
Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.
Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.
Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.
Make the filling: Whip the cream and sugar in an electric mixer with the whisk attachment until soft peaks form.
Make the frosting: In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla, cream cheese, and salt, then beat at medium-high speed until fluffy, 3 minutes longer.
Place one cake layer on a cake stand. Spread the whipped cream evenly over top of cake. Cover with the raspberries. Top with a second layer. Spread frosting evenly over surface of cake.

Serves 12-16.

*I only have two pans, so I made two layers and cooked the cakes longer.

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Reader Recipe: Raspberry Turnovers

YumSugar — Tue, 24 Mar 2009 15:00:55 -0700

One of life's pleasures is spotting a mouthwatering recipe to add to your repertoire, reading through it, and realizing you already have many of the items on the ingredient list. This was the case when I came across Syako's recipe for fruit turnovers, which transforms everyday ingredients like cream cheese, puff pastry, milk, and jam into flaky, golden pockets of nectar. Since I happen to have all of these things in my pantry at this very moment, I've decided there's no time like the present, and I'll be making these tonight! To get the recipe, read more.

Submitted by TeamSugar member Syako

Raspberry Turnovers
Every Day With Rachael Ray (adapted from her Guava Turnovers)

I adapted this from a Guava Turnover recipe in the Rachael Ray magazine. It was very easy to put together and bake, and the final product is cream-cheesy-puff-pastry delicious! Of course, in my book, anything with puff pastry will be amazing.

Ingredients

2 frozen puff-pastry sheets, thawed
One 8-ounce package cream cheese, cut crosswise into 8 equal slices
1/2 cup (roughly) raspberry seedless jam (or any flavor jam)
1 large egg beaten with 1 teaspoon water
1/4 cup confectioners' sugar
1 teaspoon milk
1/4 teaspoon pure vanilla extract

Directions
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or spray with cooking spray. On a floured work surface, set a thawed puff-pastry sheet on top and roll out the pastry to a 9-1/2-inch square; cut into 4 squares.

2. Lay 1 piece each of the cream cheese and 1 tablespoon jam diagonally in the center of each pastry square. Brush the pastry edges with some of the beaten egg; fold to enclose, forming a triangle. Pinch the edges to seal, then crimp with a fork. Brush the egg all over the top and sides. Repeat with the remaining pastry, cream cheese, and jam.

3. Arrange the turnovers on the prepared baking sheet. Bake until puffy and golden, 15 to 20 minutes. Transfer to a rack to cool for 15 minutes.

4. Meanwhile, stir together the confectioners' sugar, milk, and vanilla until smooth. Drizzle the glaze over the cooled turnovers.

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