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.
1/2 oz. lemon juice
1/4 oz. simple syrup
3/4 oz. raspberry vodka
3/4 oz. vodka
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???
Posted by hello jamie: at 6:18 PM