Red Raspberry
Whole-Fruit
Sorbet
Servings: 8
(1/2 cup each)
4 tablespoons
powdered
sugar
18 ounces frozen
raspberries
1 egg white,
pasteurized
In blender, blend sugar
and frozen raspberries
until smooth.
Add egg white and
blend 30 seconds.
Serve immediately
or place in container,
cover and store in
freezer.
Red Raspberry Whole-Fruit Sorbet
Spinach and Frisee Salad with Raspberry
Pickled Onions and Raspberry Vinaigrette
Spinach and Frisee Salad with Raspberry
Pickled Onions and Raspberry Vinaigrette
Servings: 4
Raspberry Vinegar:
1 cup frozen raspberries
2 cups vinegar
Raspberry Pickled Onions:
1/2 cup Raspberry Vinegar
1 teaspoon olive oil
2 tablespoons sugar
2 teaspoons kosher salt
1 pound sweet onions, peeled and julienned
1 cup frozen raspberries, partially thawed
Raspberry Vinaigrette:
1 cup Raspberry Vinegar
1 teaspoon fresh shallot, peeled and minced
2 teaspoons Dijon mustard
1/2 tablespoon honey
1/2 teaspoon kosher salt
3/4 cup olive oil
Pecan-Topped Raspberry Cake
Pecan-Topped Raspberry Cake
Servings: 8
3/4 cup granulated sugar,
plus 1 tablespoon, divided
1/2 cup unsalted butter, softened
2 eggs
1 cup all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon vanilla
1 bag (12 ounces)
frozen raspberries
1/2 cup chopped pecans
1 tablespoon lemon juice
1 teaspoon cinnamon
whipped cream
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Heat oven to 350 F.
In bowl, cream 3/4 cup sugar and
butter. Add eggs one at a time and
continue beating until well incorporated.
Add flour, baking powder and vanilla;
beat well.
Pour batter evenly into 9- or 10-inch
prepared pan.
Place frozen raspberries on top of
batter. Sprinkle with pecans, remaining
sugar, lemon juice and cinnamon.
Bake about 1 hour. Remove from oven
and let cool.
Serve with whipped cream.
Spinach and Frisee Salad:
8 ounces baby spinach, cleaned and dried
8 ounces frisee lettuce, cleaned, dried and torn
2 ounces Raspberry Vinaigrette
6 ounces Raspberry Pickled Onions
2 ounces feta cheese, crumbled
2 ounces almonds, slivered and toasted
To make Raspberry Vinegar: In clean glass container,
combine frozen raspberries and vinegar; cover tightly.
Refrigerate 3-7 days prior to use.
Pour vinegar through fine strainer or cheesecloth-
lined strainer into clean glass container. Cover container
tightly and store in refrigerator. Discard raspberries.
To make Raspberry Pickled Onions: In medium,
non-reactive container, combine Raspberry Vinegar, oil,
sugar and salt. Stir to dissolve sugar. Add onions and
raspberries. Toss well to blend and coat onions.
To make Raspberry Vinaigrette: In blender, combine
Raspberry Vinegar, shallot, Dijon mustard, honey and
salt. With motor running, slowly add oil in steady
stream. Reserve remaining Raspberry Vinegar.
Once blended, pour Raspberry Vinaigrette into clean,
non-reactive container; cover and reserve in refrigerator
until ready to use.
To make Spinach and Frisee Salad: In medium mixing
bowl, combine spinach and lettuce. Add Raspberry Vinai-
grette and toss well to coat.
Plate 4 ounces mixed greens.
Top mixed greens with 1 1/2 ounces Raspberry
Pickled Onions, 1/2 ounce feta cheese crumbles and
1/2 ounce toasted almonds. Repeat with remaining
greens, Raspberry Pickled Onions, feta cheese crumbles
and toasted almonds.
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