Wednesday, May 17, 2006


I am not especially fond of raspberries; they are a little too sweet and soft for me. I prefer the dark, tangy wildness of the blackberry, and I intend to make both these recipes with the latter. But for Krysten, who I know adores raspberries, I yanked these two out of The American Way on my cross-country flight today. Literally. I hope the next person didn't want that page.

First, a cocktail, natch: The Berry Sour.

6 raspberries
1/2 oz. lemon juice
1/4 oz. simple syrup
3/4 oz. raspberry vodka
3/4 oz. vodka
club soda

Muddle raspberries, lemon juice, and simple syrup in a mixing glass. (Note to self: must get muddler before mojito season is over. Oooh, 2nd note to self: speaking of mojitos, this cocktail should be garnished with mint.) Fill glass with ice and vodkas (vodkas plural... *snort*) and shake. Strain into a Collins glass, add fresh ice, top with club soda, and stir. Garnish with aforementioned mint sprig.

Next, a dessert: Baked Ricotta with Raspberry Coulis.

1 pint ricotta
1 pint fresh raspberries
1/4 C water
2 T Grand Marnier
zest of 1 lemon

Preheat oven to 375. Oil the inside of a 9" pie plate or quiche dish. Shape the ricotta into a low, flat mound so its edges don't quite extend to the sides of the pan. Bake from 40 minutes up to an hour and 20 minutes -- long enough that the top begins to turn golden brown and the ricotta is firm enough to come free when lifted with a spatula. (Note: low-fat ricotta will need to be cooked longer. But why on earth would someone use low-fat ricotta?) Place the raspberries and water in a saucepan and simmer for 10 minutes, stirring occasionally. Crush the softening berries with a potato masher. To get a seedless sauce, place the berries in a strainer lined with cheesecloth. Gather the edges of the cloth to make a ball, and squeeze to express as much juice as possible; return juice to saucepan. Add the liqueur and lemon zest and simmer another 5 minutes. The coulis can either be poured over the top of the baked ricotta mound in a decorative spiral or lattice pattern (Chanelle's feelers just went up -- remember those decorative pastry leaves??), or just spoon the coulis over each wedge-shaped serving of ricotta (my probable route).

Krys, it reminded me of that Orgasmic Cherry-Amaretto Sauce we made... did I ever post that???


Natalia said...

I love raspberries and I love ricotta so this recipe sounds great. I'll have to try it.

krysten said...

yummy! although i have to give the disclaimer that i "adore" most food, so its not like raspberries get all THAT special of mention, haha!

of course, you just presented them in two VERY lovely ways....with vodka, cant go wrong there...and with ricotta, although i'm not really getting the "mound" idea...why shape it that way??

i dont think you posted the orgasmic cherry amaretto sauce though, i think you were waiting to perfect the dessert to put it on (a spoon?? haha!)

hello jamie: said...

Your food blog should be called "I'd eat that."

krysten said...

LOLOLOLOL!!! omg, i seriously almost spit my coffee out!! hahahaha!!

it should TOtally be called that!! i think that is like my motto.

Nerissa said...

ooooh... raspberries. I can't wait to get the fresh ones. I wonder when that will be. The dessert sounds great!

iamchanelle said...


I am definitely one who "adores" raspberries! and i have been on an amaretto sour kick lately, sooo, the addition of raspberries??? YUM!! (did i already say that?)
and the baked ricotta and coulis? i'll bet it would be great baked in individual ramekins, no? i just got myself a set and want to make everything in them!

hello jamie: said...

I love ramekins!! I want these and wouldn't they make a lovely present for say, my 30th birthday??


I think that's a great idea, C, although you wouldn't get as much surface area to brown... and I'm all about the crispy cheese.

krysten said...

you know, i bought club soda with the express intention of making this cocktail. but i didnt get raspberry vodka, DAH!

maybe just extra raspberries and double the plain vodka?? we'll see...