Raspberries Archive

Saturday, August 4, 2007

summer berry pudding

summer berry pudding

Remember when I said that I have a theory about the weather, that it is mocking you and waiting for you to snap? Well, this is me throwing my hands in the air. Mock away, I say, have your fun. Just give me my back an unsticky neck and the energy level that comes with not being wiped out, the rest of the evening cancelled, after a 1.3 mile walk home.

I know I sound like I have the coping skills of an infant, and I’m okay with this as well. These are not times for pride; I have no expectations that I will come away from this summer looking like any kind of champion. I am not enough of a martyr to grin and bear it, and I am fortunate enough to be friends with people who have no expectation that anyone should.

summer berry pudding

Continued after the jump »

Friday, May 11, 2007

raspberry-topped lemon muffins

raspberry-topped lemon muffins

Oh my god, people. Just OMG. Let’s just make this one succinct, for once? Surely, I am capable of concise thought, right? These muffins are the shockingly good. Make them.

That’s not enough? Fine. Two lemons worth of grated peel are muddled into a paste with sugar, and that sugar is used to bake a simple buttermilk and vanilla muffin that is topped with a whole fresh raspberry. If it sounds simple, that’s because it is, but the flavor is anything but. The lemon peel gives what should be a sweet, harmless muffin a bitter, intense edge, and the raspberry, an almost sour contrast whose impact rivals the best blueberry muffin you’ve ever had. What I once thought was my favorite approach to lemon cake is no longer. There’s a new muffin in town.

Continued after the jump »

Monday, April 2, 2007

mixed berry pavlova

miniature pavlovas

I think it pretty much goes without saying that I wasn’t going to be allowed to show up to my parent’s seder tonight without one of these, but when my mother came down at the end of last week with both bronchitis and conjunctivitis in both eyes, did not consider this, perhaps, a sign from above that she would be given a pass on the thirteen-guest dinner tonight and insisted upon foraging ahead, she asked if I could attack the second dessert we’d decided upon–the mighty pavlova–as she wanted to wait until she was no longer contagious to start cooking. I thought that was mighty considerate of her, and of course, had been chomping at the bit to make it anyhow, so I didn’t mind.

plumes of shiny egg whites

Pavlovas are one of those things that I’d never heard of three months ago but have heard about almost weekly since. There was Nigella’s with passion fruit on her new show, Ina Garten’s mixed berry version and her subsequent mention that it would be included in her last meal on earth, no small feat for a woman known for starting every recipe with “beat a pound of butter in a mixer.” But the clincher was Shuna’s gorgeous guest-post on Simply Recipes a couple weeks back, and its step-by-step photos. What better to counterbalance the riches of thick swaths of whipped cream between layers of dead-serious chocolate cake but a giant meringue piled with fresh fruit? And why had I not thought to make this for Passover before?

Continued after the jump »


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