Berried treasures for summer

photo by lissalou66

Raspberries are expensive to buy at the grocery store. It’s cheaper to pick them yourself at a U-pick farm, buy them at your local farmers’ market or grow your own. They mold quickly, so you’ll want to use them up or freeze them as soon as possible. They’re healthy for you and delicious on their own or incorporated into salads, drinks, jams or baked goods. If you have an abundance of raspberries this season, the following recipes offer fresh suggestions to help complement your summer meals.

Raspberry Truffles

8 ounces semisweet chocolate
6 tablespoons unsalted butter
1/2 cup seedless raspberry jam
3-1/2 tablespoons raspberry liqueur
cocoa powder, confectioners’ sugar, finely chopped nuts, coconut

Cook’s note: You will need a double boiler for this recipe. If you don’t have one, just put a bowl on top of the pan in which you are simmering the water. Works like a charm. — Nancy, Virginia

In a double boiler, melt chocolate and butter over simmering water. Remove from heat, and add jam and liqueur. Stir well, but do not overmix. Refrigerate until firm. Shape into balls (using a melon baller or small cookie scoop), and roll in cocoa powder, confectioners’ sugar, chopped nuts or coconut.
Refrigerate. Makes about 35 truffles.

Onion-Raspberry Chutney

4 cups yellow onion, chopped
2 cups red onion, chopped
1 cup raisins
1/4 cup fresh jalapenos (3 or 4 jalapenos), seeded and finely chopped
1-1/2 cups brown sugar, packed
1/2 cup granulated sugar
1 cup balsamic vinegar
1 cup cider vinegar
2 teaspoons salt
2 tablespoons orange zest, finely grated
2 (12-ounce) packages frozen red raspberries, thawed, or 3 cups fresh

Combine all ingredients except raspberries in a large kettle. Cover and bring to boil. Uncover and boil gently 25 minutes or until thickened, stirring occasionally. Add raspberries to chutney, stirring lightly. Return to boil, and boil gently for 4 minutes, until slightly thickened. Pour hot chutney into sterilized jars, and refrigerate for up to two weeks. Or can using U.S. Department of Agriculture canning guidelines for longer storage. Makes about 3-1/2 pints. — Brenda, Missouri

Raspberry Curd

1 pint container raspberries, about 2 cups
1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
4 eggs, lightly beaten

Puree raspberries in a food processor. Put puree in a pan with butter and sugar. Heat gently, stirring constantly, until sugar melts and ingredients are well combined. Let cool to tepid, then stir in eggs. Return pan to very low heat. Cook, stirring constantly, until curd thickens enough to coat the back of the spoon, 20 to 25 minutes. Don’t let curd cook too fast or it will curdle. Work curd through a sieve to remove the seeds. — Kathi S., California

Peach-Raspberry Cobbler

6 cups peaches, freshly sliced
1/3 cup sugar
2 cups raspberries, fresh
1-1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
2/3 cup milk
1 egg, beaten
1/2 cup butter, melted
3 tablespoons ground cinnamon
4 tablespoons sugar

Preheat oven to 350 F. Toss peaches with 1/3 cup sugar, and arrange in a buttered, 11-by-14-inch glass baking dish. Sprinkle raspberries evenly over the top. In a small bowl, mix flour, 1 cup sugar, baking powder, milk, egg and butter. Pour mixture over fruit in a striped pattern so some fruit shows through. Sprinkle with cinnamon and sugar. Bake 45 minutes, until topping is golden brown. — Kat, Tennessee