Shocker, it is another raspberry recipe haha. I wanted to use my overflow of raspberries in some different ways other than just in sweets, so I decided to take on a vinaigrette. I do a ginger soy dressing that I really enjoy so I just used that recipe and removed a few items and added a few in its place in hopes that it would resemble a vinaigrette. Cracked black pepper was added in as I love the bite of it with berries, and I do believe it worked out quite well.
I once again have used my Blendtec for this, but you can use whatever you have on hand (hand mixer, blender etc.). This recipe is good for about 4 mason jars full, so you can make some for yourself and share a little with friends.
Raspberry & Black Pepper Vinaigrette
2 cups olive oil
½ cup apple cider vinegar
½ cup balsamic vinegar
1 clove garlic
1 tbsp fresh chopped parsley
1 tbsp fresh chopped basil
¼ cup agave nectar syrup
1 tbsp lemon juice
½ tsp salt
1 tsp cracked black pepper (or more if you want it to have more bite)
1 cup raspberries
1. Add all ingredients together and blend till smooth.
2. Run through sieve to rid of the seeds. And enjoy.
Continuation of raspberry madness here. It is finally summer in the Lower Mainland, and there have been some fairly hot sunny days sprinkled in here and there. So, popsicles (or poc’les as my favourite little lady Memphis likes to call them) were in order.
As mentioned in the previous post, I have an abundance of raspberries from the backyard on hand and decided to add in some BC cherries while they were still readily available. I have made a few versions of popsicles so far this summer, but these ones have been my favourite so far as I like a nice tart pop in flavour. These were also Ryker approved as he finished his own and part of mine as well.
Raspberry & Cherry Popsicles
1 cup cherries, pitted
1½ cups raspberries
1/3 cup raw cane sugar
1/3 cup water
1. Blend til smooth (I used my monster Blendtec for this task)
2. Strain seeds out. Pour into popsicle containers.
Ok folks, you are about to get bombarded with some raspberry concoctions, as our raspberry bushes received an abundance of rain during the spring and are quite plentiful.
First up are Raspberry Coconut Macaroons. These little cookies are quite fun as they come out a bright magenta colour. You can create a more marbled effect if you like by not blending the raspberries in all the way. I used our blendtec blender which made the process move along super fast, but if you don’t have a ridiculously expensive and loud blendtec blender, a food processor will work just fine 😉
There are a few versions of these out there (I believe Smitten Kitten being the originator), and after tasting mine I’m pretty sure all versions are probably quite delicious. Ideally, you want the outsides to have a slight crisp to them and a lovely chewy middle.
Raspberry Coconut Macaroons
2½ cups unsweetened coconut
½ cup raw cane sugar
2 egg whites
½ tsp vanilla extract
pinch of salt
¾ cups raspberries
1. Preheat oven to 325º
2. Food process coconut until it is crumbly. Add egg, vanilla, sugar & salt. Then pulse in the raspberries (if you desire a marble effect, leave raspberries in chunks).
3. Place 1 tbsp scoops onto a baking sheet lined with parchment paper. Bake about 25 mins. Remove from oven and let them sit for about 10 mins before transferring to a wire rack. Store in a cool place.