Oh, the myriad of dishes one can make with raspberries. I noticed on the side of the road now that U Pick Raspberry signs are up and at ’em now. Along with wild blueberries, which we will deal with next week. I am just as happy sitting and eating a warm box of raspberries(yes, warm–much more flavorful than left in the fridge) as I am making something with them. The problem is, a pint is gone in minutes. Tell me none of you haven’t taken out the first berry, slowly eaten it, grabbed 2 more, then 3 at a time, then tip that pint up and pour as many of them in your mouth as it will hold. They just don’t last.
Did you know:
-that there are over 200 known species of raspberries, but only 2 are grown to any extent?
-although known and eaten many centuries, in 45 A.D., they were called Ida, after the mountain they were first found on?
-black raspberries, of course, are a cross between a blackberry and raspberry and are indigenous to North America?
Tart Raspberry Oven Pancake
Ordinarily I would save this recipe for a chilly winter’s morning here in New England but because raspberries are in full picking mode, why not heat the oven first thing in the morning before the temperature rises, and treat your family? The blend of tart lemon with sweet raspberries is well worth the effort, promise!
1/2 c. flour
1/4 c. plus 2 T. sugar, divided
1/4 t. salt
1 can (12 oz.) evaporated milk
1 1/2 t, grated lemon peel
2 t. vanilla
1/2 pint (about 1 c.) fresh raspberries
Preheat oven to 450º F. Spray 9-inch deep-dish pie plate or cake pan with nonstick cooking spray.Combine flour, 1/4 c. sugar and salt in a bowl. Whisk evaporated milk, eggs, lemon peel and vanilla until blended. Add to flour mixture; whisk for 30 seconds or until smooth. Pour batter into prepared pie plate. Arrange raspberries on top of batter. Sprinkle top with remaining 2 T. sugar. Bake for 15 to 20 minutes or until puffed and light golden brown. Serve warm.