Filled with lemon juice and tangy raspberries, these mini muffins are sweet-tart. They look pretty cute, too.
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Welcome to today's episode of Totally Superfluous Problems That Don't Really Need to Be Solved but I'll Attempt Anyway. In case you missed it, last week's episode was How to Retrieve Toast that's Too Small To Toast and Gets Stuck in the Toaster. (Answer? Fondue forks!) This week? How to Easily Eat a Crumble at the Beach.
Raspberry and rose are a natural combination, and not just in grandma's yard. Rather than thinking this of this as a straight one-to-one pairing, the result is a jam with a layered profile. One bite is fruit-forward, the next more floral. The tartness of the berries tempers out the rose, which prevents the jam from having a soapy flavor.
Crystallized ginger melts into this tart raspberry-rhubarb jam, providing unexpected hints of heat and spice.
To make this no-bake dessert, soft bread is soaked in a chocolate custard and layered with a zingy raspberry sauce.
This mold shuns dyes and artificial flavorings to focus on booze and fruit, geling prosecco with white cranberry juice, a bit of sugar and raspberries for a light and refreshing treat. And honestly, what better way to kick off the New Year than with some booze and fruit?
This raspberry mousse, made the easy way, is the perfect filling for those who dream of airy cream pies. The luscious filling is just sweet enough to balance the tart raspberries, and the color is quite dramatic on the dinner table.
Cake and ice cream ice cream are a classic birthday combo. But a cake made of ice cream?! That's both efficient and delicious. I can't remember how old I was the first time I tried ice cream cake, but I can tell you that it was from Carvel and it was a revelation.
Bumbleberry is actually a combination of blueberries, raspberries, and blackberries. Together, they make a syrup that is the perfect companion for everything from bellinis to ice cream.
Cat tongues. Nuns' Breasts. Maybe it's all that sugar going to people's brains, but sweets have been named for some interesting things. Take the French pastry known as a jalousie, which is actually named after windows.
While I don't think I'll ever convert to the commercial cult of Saint Valentine, I do believe in making food that induces love, or at least, infatuation. If you are a floral bouquet kind of guy or gal, this is a fitting end to the romantic candlelit meal you've elaborately planned, but if you're not, these can make a declaration of love year-round: the cupcakes delicately exhale rosewater, their cores beat with red raspberry hearts, and their gently iced tops lie demurely under sugar-dusted satiny petals.
Pies might just bake up even better in a glass Mason jar than they do in a pan. Case in point: this Raspberry Double Crust Jar Pie recipe from Handheld Pies. Tucking a buttery crust into a little jar and filling it with raspberries tossed with brown sugar, lemon zest, and just enough flour makes for a mini-pie that browns up beautifully and somehow stays crisp on both the top and bottom crusts.
Peach Melba is a classic dessert comprised of vanilla ice cream, fresh peaches, and raspberry sauce. It was first prepared in the late 19th century at the Savoy Hotel in London by the chef Auguste Escoffier, and it is named after the Australian singer Dame Nellie Melba. Today, Peach Melba is considered a quintessential summer dessert. To bid the season a fond farewell, I distilled its flavors into this easy, delicious jam.
This recipe, adapted from Jeni Britton Bauer's Jeni's Splendid Ice Creams at Home, infuses her signature ice cream base with kernels and the milk of perfectly sweet summer corn. Into the corn-infused base go Britton Bauer's holy trinity of ice cream enhancers—cornstarch, corn syrup, and cream cheese—making sure that the ice cream stays smooth and creamy in the freezer.
Given that it's intended for breakfast, this crumble is more fruit than topping. The bright red raspberries hardly need any sugar, and their berry flavor deepens in the oven. The nubby oat topping is buttery and delicious, but think of it like the clusters in cereal—a little goes a long way.
Swirl ice creams are the best of both worlds--ribbons of sweet and sticky jam folded into rich and creamy ice cream. It's like a sundae in one scoop. What could be better?
Like adding a splash of balsamic vinegar, incorporating cocoa powder into this jam intensifies the flavor of the raspberries and provides depth and richness. Besides, what goes together better than berries and chocolate? This simple-yet-luxurious jam is practically begging to be slathered on fresh croissants, and it tastes pretty swell on a peanut butter sandwich, too.
We can't imagine a better summer cooler than this sweet-tart raspberry rosé sorbet. The alcohol in the wine keeps it from freezing too hard in the ice cream maker, but it sets up perfectly after a stint in the freezer.
This recipe is all about the frosting: princess-pink, red-red raspberry flecked, melt-in-your mouth clouds of buttercream generously spread on lemon cake (the cake is adapted from Cook's Illustrated, flavored with bright lemon juice and zest).
This raspberry honey tastes like summer in a jar. The uses for it are endless: drizzle it over cornbread at your next backyard barbecue, use it to sweeten iced tea or lemonade, spread it in your next peanut butter sandwich, or serve it alongside a platter of hard cheeses and dried figs.