Page 63 - Harnett Life Winter 2020
P. 63
Red Raspberry
Whole-Fruit
Sorbet
Servings: 8
(1/2 cup each)
4 tablespoons
powdered
sugar
18 ounces frozen
raspberries Spinach and Frisee Salad with Raspberry
Pickled Onions and Raspberry Vinaigrette
1 egg white,
pasteurized Spinach and Frisee Salad with Raspberry
In blender, blend sugar Pickled Onions and Raspberry Vinaigrette
and frozen raspberries Servings: 4
until smooth.
Add egg white and Raspberry Vinegar:
blend 30 seconds. 1 cup frozen raspberries
Serve immediately 2 cups vinegar
or place in container,
cover and store in Raspberry Pickled Onions:
freezer. 1/2 cup Raspberry Vinegar
1 teaspoon olive oil
2 tablespoons sugar
2 teaspoons kosher salt
Red Raspberry Whole-Fruit Sorbet 1 pound sweet onions, peeled and julienned
1 cup frozen raspberries, partially thawed
Raspberry Vinaigrette:
1 cup Raspberry Vinegar
1 teaspoon fresh shallot, peeled and minced
2 teaspoons Dijon mustard
1/2 tablespoon honey
1/2 teaspoon kosher salt
3/4 cup olive oil
Spinach and Frisee Salad:
8 ounces baby spinach, cleaned and dried
8 ounces frisee lettuce, cleaned, dried and torn
2 ounces Raspberry Vinaigrette
6 ounces Raspberry Pickled Onions
2 ounces feta cheese, crumbled
2 ounces almonds, slivered and toasted
To make Raspberry Vinegar: In clean glass container,
combine frozen raspberries and vinegar; cover tightly.
Refrigerate 3-7 days prior to use.
Pour vinegar through fine strainer or cheesecloth-
lined strainer into clean glass container. Cover container
tightly and store in refrigerator. Discard raspberries.
To make Raspberry Pickled Onions: In medium,
non-reactive container, combine Raspberry Vinegar, oil,
sugar and salt. Stir to dissolve sugar. Add onions and
raspberries. Toss well to blend and coat onions.
Pecan-Topped Raspberry Cake To make Raspberry Vinaigrette: In blender, combine
Pecan-Topped Raspberry Cake Heat oven to 350 F. Raspberry Vinegar, shallot, Dijon mustard, honey and
salt. With motor running, slowly add oil in steady
Servings: 8 In bowl, cream 3/4 cup sugar and stream. Reserve remaining Raspberry Vinegar.
3/4 cup granulated sugar, butter. Add eggs one at a time and Once blended, pour Raspberry Vinaigrette into clean,
plus 1 tablespoon, divided continue beating until well incorporated. non-reactive container; cover and reserve in refrigerator
1/2 cup unsalted butter, softened Add flour, baking powder and vanilla; until ready to use.
2 eggs beat well.
1 cup all-purpose flour, sifted Pour batter evenly into 9- or 10-inch To make Spinach and Frisee Salad: In medium mixing
1 teaspoon baking powder prepared pan. bowl, combine spinach and lettuce. Add Raspberry Vinai-
1 teaspoon vanilla Place frozen raspberries on top of grette and toss well to coat.
1 bag (12 ounces) batter. Sprinkle with pecans, remaining Plate 4 ounces mixed greens.
frozen raspberries Top mixed greens with 1 1/2 ounces Raspberry
1/2 cup chopped pecans sugar, lemon juice and cinnamon. Pickled Onions, 1/2 ounce feta cheese crumbles and
1 tablespoon lemon juice Bake about 1 hour. Remove from oven 1/2 ounce toasted almonds. Repeat with remaining
1 teaspoon cinnamon and let cool. greens, Raspberry Pickled Onions, feta cheese crumbles
whipped cream Serve with whipped cream. and toasted almonds.
