Food & Wine Magazine commissioned us to make and photograph Jacques Pépin's Summer Fruit Soup for their Most Wanted series in this month issue. It's a delicious summer dessert. You can find the recipe in the July issue or on their website.
Preserve the season with a raspberry shiso jam, you'll be glad to have this treat in the winter months! Shiso, also referred to as Perilla, combines really well with berries, giving them a hint of mint and basil. In our neck of the woods, we find shiso leaves at our local farmers' market along side berries. But no worries, if you can't find shiso, you can easily substitute with basil!
500 grams of raspberries
325 grams of sugar
juice from 1/4 lemon
3 shiso leaves (you can also use basil leaves)
How to make the jam:
Rinse the raspberries and combine with the sugar and lemon juice.
Cook over medium high heat, stir periodically.
As the jam cooks, remove any foam that collects on top with the help of a small skimmer or sieve.
In the meantime, cut the stems from shiso leaves and cut each leaf into thin strips lenghtwise, then cut the strips into a dice.
The jam should be near ready when it has thickened and any foam on top has gone.
Check the set by placing a small amount of jam on a cold plate.
Add the shiso leaves and continue cooking for 2 minutes.
Pour into your jars and seal.
Hot enough for you out there? Cool down with this delicious seasonal summer treat!
For the recipe:
225 grams blackberries
340 grams raspberries
3 pinches of cardamom
110 grams sugar
125 grams water
275 grams greek yogurt
2 Tbsp sugar
1 Tsp lemon
Makes enough for about 8 popsicles depending on the size of your moulds.
Combine water and sugar in a pot and bring to boil to make a simple syrup. Cool down.
Add lemon and cardamom to raspberries and blackberries and pour cooled simple syrup on top.
Blend using either a hand blender or a Cuisinart until liquid.
Mix yogurt, sugar and lemon together until smooth.
Pour into moulds and freeze!
To make the layered popsicle, freeze each layer for at least half an hour before adding the next.
For the yogurt swirl, lightly mix fruit mixture and yogurt before pouring into moulds.
It's quick, easy and a delicious treat for the fourth!
Here is the trifle in a jar recipe:
ladyfingers, broken into pieces
240 grams softened mascarpone cheese
120 grams heavy cream
50 grams sugar
1 teaspoon vanilla
(Makes enough for four 8 ounce jars).
Combine mascarpone cheese, heavy cream, sugar and vanilla into a bowl and whisk until you get soft peaks.
Start by placing a few pieces of ladyfingers in the bottom of each jar.
Working in thin layers, add: cream, raspberries, ladyfingers, cream, blueberries, ladyfingers, cream and cherries on top.
And a quick 1-minute how-to video:
It's the heart of summer, and that means we're approaching peak raspberry season. We adore raspberries in every form, whether highlighting a tender cake, boiled into lip-smacking jam, or eaten straight from a punnet at the farmers' market. These little ruby gems provide a boost of vitamin C and fiber, and their tanginess is a perfect match for some of the super sweet summer fruits.
This month we've compiled four of our favorite raspberry recipes from our collection to share with you: Berry Cardamom Popsicles, No-Bake Trifle in a Jar, Peach & Raspberry Galette, and the sophisticated Raspberry Shiso Jam. Of course, if you have strawberries, blueberries, or blackberries on hand, try substituting them for some or all of the raspberries in these recipes. Or if you're looking for something quick and refreshing, there's always the classic childhood favorite: insert one chocolate chip in to one raspberry. Pop into your mouth and savor the sweet, tangy taste of summer.
(by guest writer Laura Forer)
Once you make an onion jam, you'll want to pair it with everything you eat! A little sweet, a little savory, it can be eaten plain on bread but also works with many dishes. Eat it with a burger, with meat, fish, on pizza or bring it along to a picnic to pair with cheese, cured meats and salads!
For the recipe:
- 8 spring onions, sliced (white parts only)
- 40 grams of red wine
- 20 grams of balsamic vinegar
- 20 grams of honey
- salt and pepper to taste
Makes an 8 oz jar
Cook the onions over medium heat until they start to caramelize. Salt and pepper to taste.
Add the red wine and continue cooking until the wine is completely absorbed and the onions start to stick to the bottom of the pan.
Add the vinegar and honey and cook for another 5 minutes.
Jar it up and serve cold or at room temperature.