July 13, 2006


   Home Page

 News & Features


 Columns & Opinions

   Publisher's Note





 Pop Culture



   Video Games
   CD Reviews




   Grazing Guide



   Music Roundup

   Live Music/DJs

   MP3 & Podcasts





 Find A Hippo




   View Classified Ads

   Place a Classified Ad




 Contact Us

   Hippo Staff

   How to Reach The Hippo

 Past Issues

   Browse by Cover

Relishing the raspberries
This short but sweet season is upon us
By Susan Reilly  news@hippopress.com

For many of us, having raspberries in the house means a bottle of fat-free raspberry vinaigrette, a jar of jam or a bag of frozen raspberries that we use for smoothies.

Sadly, this super food has a short local harvest. When not in season, it can be found in supermarkets at high prices and low quality.

Lucky for us, New Hampshire’s raspberry season is underway and across the state pick-your-own will be available, farm stands will be selling rosy pints of raspberries for a fraction of the cost and even big box supermarkets will be offering raspberries from local growers — just look for the signs.

If you pick your own, go early in the morning to avoid the heat and choose brightly colored berries that are not dark or shriveled.

If purchasing raspberries already picked, look for ones that have had their hulls removed. If a raspberry has its hull, it was picked before it was ripe and will be tart.

Raspberries, like most berries, are highly perishable. If stored properly, they will keep for roughly three days. To maximize the life of your berries, store them unwashed, in a moisture-proof container on a single sheet of paper towel in the refrigerator.

While there are lots of obvious uses for raspberries — smoothies, on cereal, in pie, on top of cheesecake and in muffins — local chefs have found other uses.

At Del Vaudo in Nashua, chef and owner Jim Naugler serves up a cool duck-raspberry salad ($26) for summer that is: hearty yet sweet and tart at the same time.

Naugler uses tender duck breast, which is marinated in homemade raspberry vinaigrette, then braised. It is served atop a pile of Mesclun with fresh raspberries and the vinaigrette.

“For some reason the duck and raspberries go very well together. They complement each other very well,” Naugler said.

Raspberries make a nice addition to any salad. Consider a simple salad of raspberries, pulled grilled chicken, crumbled goat cheese and mixed green. No dressing needed.

At San Francisco Kitchen in Nashua, raspberries and cabernet are reduced to create a glaze that is used with banana-kiwi spring rolls ($5.95). The spring rolls are fried pastry rolled in brown sugar and filled with the fruit. The raspberry-cabernet sauce offers a tangy balance to the sweetness.

Having a basic raspberry sauce up your sleeve is a sure winner in a pinch, especially when paired with chocolate. Last-minute guests can be treated to a simple raspberry sauce over chocolate gelato.

Looking for a new summer cocktail? Giorgio’s in Merrimack serves up a Caipirinha. Muddled fresh raspberries, blueberries, fresh lime and Ketel One Vodka are topped off with a splash of Chambord.

Bartender Mike Day says the cocktail brings a lot of attention.

“When we make one, people always want to know what we are making,” he said.

While we may not all muddle the fixings for our cocktail at home, it is enough to make a simple raspberry sauce, freeze it in an ice-cube tray and add to a cocktail.

Whatever your plan, remember that raspberry season is short and sweet.

Comments? Thoughts? Discuss this article and more at hippoflea.com  

Pick Your Own
• Brookdale Fruit Farm Inc., 38 Broad Street, Hollis, 465-2240/2241/2242.
• Durocher Farm, 448 Charles Bancroft Highway, Litchfield, 429-0999. Hours: 7 a.m. to 2 p.m.
• Hillside Apiaries, 31 Hillside Terrace, Merrimack, 429-0808.
• Wilson Farm 3A, Litchfield, 603-882-5551.
• Apple Hill Farm, 580 Mountain Road, Concord, 224-8862.
• Elwood Orchards, 54 Elwood Road, Londonderry, 434-6017.
• Northway Farm, 216 North Road, Candia, 483-2130.
• Sunnycrest Farm, Inc., 59 High Range Road, Londonderry, 432-9652/7753.

Raspberry Recipes
Chocolate French Toast with Raspberry Sauce
Adapted from Sara Moulton Cooks at Home

Raspberry sauce (note, this is a classic sauce that can be used on almost anything)
2 cups fresh raspberries (1/2 lb)
1 tablespoon fresh lemon juice
1/2 to 3/4 cup confectioners sugar

French toast
3 large eggs
1 cup whole milk
1/2 teaspoon vanilla
1/2 tablespoon granulated sugar
1/4 teaspoon salt
3 tablespoons unsalted butter
8 (1/2-inch-thick) slices from a brioche or challah loaf (not round)
4 oz fine-quality bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Garnish: confectioners sugar; fresh raspberries; fresh mint sprigs
Make sauce: Purée raspberries, lemon juice, and 1/2 cup confectioners sugar in a food processor. Sweeten with confectioners sugar to taste (up to 1/4 cup more). Force through a fine-mesh sieve into a bowl, discarding seeds.
Make French toast: Whisk together eggs, milk, vanilla, sugar, and salt in a large shallow dish until mixture is combined well and sugar and salt are dissolved.
Melt 1 1/2 tablespoons butter in a 12-inch heavy nonstick skillet or griddle over moderately high heat. Dip 2 bread slices briefly in egg mixture until lightly soaked, turning once if necessary.
Transfer to skillet, without crowding, and reduce heat to moderate. Sprinkle each slice with one fourth of chocolate and top with 2 more slices of egg-dipped bread. Press sandwiches gently with a spatula to help slices adhere. Cook, turning sandwiches over once, until chocolate is melted and French toast is browned and cooked through, about 10 minutes total. Transfer to a plate and keep warm, covered. Wipe out skillet and make 2 more sandwiches in same manner.
Cut French toast in half diagonally and serve with sauce. Makes 4 breakfast or dessert servings.

Baby Spinach and Raspberry Salad
Recipe by Chef Don Jakubowski at Kohler Waters Spa, WI
1/4 cup sunflower seeds
1/4 cup white balsamic vinegar
1 tsp honey
1 tbsp each chopped fresh parsley, tarragon, chives and basil
1 clove garlic, minced
1/2 small shallot, minced
1/4 cup canola oil
8 cups baby spinach
1 cup fresh raspberries
2 oranges, peeled and segmented
1 red bell pepper, cored, seeded and cut into 2-inch strips
1 medium carrot, peeled and coarsely grated
Heat oven to 350°F. Toast sunflower seeds on a cookie sheet for 4 minutes. Whisk together vinegar, honey, herbs, garlic, and shallot. Slowly whisk in oil. Season with salt and pepper and set aside. In a bowl, toss spinach with 2 tbsp vinaigrette. Season with salt and pepper. Toss with sunflower seeds and remaining ingredients and serve. Makes 4 servings.

Raspberry Champagne Cocktail
1-1/2 cup fresh raspberries
1 cup water
2 Tbs. superfine sugar
lemon peel twists
2 bottles Champagne or sparkling wine
Blend fresh raspberries with water and sugar and strain to remove seeds.
Fill ice cube trays with the raspberry juice, garnishing each with a lemon twist and freeze until solid. (Check to be sure the ice cube will fit into the champagne flute.)
To serve, place one raspberry cube in a champagne flute and fill with champagne.
Serves 4-8

07/06/2006 Are your edible souveneirs kosher?
06/29/2006 Fish, upscale
06/22/2006 Sweet rosey taste of summer
06/15/2006 When to pull out the EVOO
06/08/2006 What can you grill?
06/01/2006 Taste of downtown Nashua
05/25/2006 Deulge at farms
05/18/2006 Adorable and delicious
05/11/2006 Rub down
05/04/2006 Pinot to go
04/27/2006 A bit Italian, a bit egg foo young
04/20/2006 Meatier than breakfast...
04/13/2006 Let yourself eat cake
04/06/2006 Fear not the Risotto
03/30/2006 Making Friday a fishy delight
03/23/2006 The Thin Mints are here
03/16/2006 Divining your personality from pizza
03/09/2006 Cooking up a big bowl of comfort
03/02/2006 Dumplings demystified
02/23/2006 Carbs and comfort all the way
02/16/2006 She sells sushi by the sea shore
2/09/2006 Biting into the burger with bling
02/02/2006 Forget formal dining, head to the bar
01/26/2006 Goodbye rooster, hello year of the dog
01/19/2006 The secret lives of chefs
01/12/2006 Cooking up a pot of delayed gratification
01/05/2006 A sunny Italian side dish
A year of eats

All-you-can-read guide to breakfast
A bagel by any other l
A picnic — it’s romance with ants
A sweet burst of summer, in stages
Beef, It's What's For Dinner, Lunch, And Dessert
Be it ever so humble, the burger rules
Blockbuster snacks for your movie
Box Of Chocolates
C Is For Cookie And Christmas And Cool Combo
Celebrating A Holiday For The Rest Of Us
Celebrate Easter In A Sugar Coma
Chat And Chew

Chinese soup is magic
Chocolate cake makes everything better
Chocolate, Part II
Competition flows like chocolate
Corn Flake Chicken, Honeycomb Salad
Dining at the "Your House Bistro"
Don't Dread The Bread
Dress Up Your Next Meal
Drinking Out Of The Box
Eating Your Way Back To Health
Enter Soup
Experiments With Very Bad Brownies
Feeding A Crowd The Morning After
Follow the cider house rules
Fresh Herbs
Go ahead — run silent, run deep
Goodbye corn syrup, hello organic oatmeal
Go Indian for Thanksgiving
Grilled Cheese Junkie

Halloween candy for grown-ups
Have a Happy Meal and a happier wallet
Holiday Cookies - The Easy Way
Holiday Potluck 101-Tips For The Kitchen Novice
Home-Based Date
How do you like them apples?
In-A-Pinch Love Feast
It's not easy to be cheesy
It’s not Christmas without tamales
Lest We Forget The Humble Squash
Keeping your cool while you eat
Living through your salad days

Looking Beyond The Hot Dog Stand
Lunching your way to a less toxic you
Meat's meat and a man's gotta eat

Moist and delicious chicken — no, really
Oatmeal Cookies, The Miracle Cure
Oscar Night, When The Stars Come Out To Eat

Offering Up A Slice Of Teriyaki Pie
Pot Pies Are Darn Tasty
Pumpkin-Flavored Treats
Small Plates Are The Next Big Thing
Speedy 'za not pie in the sky
Steak: it’s what’s for dinner, again
Summer coolers, just add sunlight
Summer Squash
Super Bowl Grub
Take A Walk On The Dark Side
Taste of Manchester Event
The Cosmopolitan
The joys of a simple oatmeal breakfast
The return of comfort food
The One-Note Cook Book
The New American Plate Cookbook
The Stickiest, Hottest & Sweetest Of Love's Labors
The taste of retro
The Unheralded Peanut Butter Cookies
The union of sweet and heat
The Weekly Dish (12-16-04)
The Weekly Dish (12-23-04)

The Weekly Dish [1-13-05]
There's a Barbecue Bonanza Next Door
Week Four: Adding Diet To The Mix
What Was Hot And Haute In 2004
When $$ trumps urge to dine out
When in doubt, go for the organic
When nothing else will cool, Slurp it
You Say Potato, She'll Say Potato,Too
You say tomato, writer says lunch