Clafoutis aux Mûres ou aux Myrtilles
adapted from Julia's MAFC
NGREDIENTS

Butter for pan
1 and 1/4 cups whole or 2 percent milk
2/3 cup granulated sugar, divided
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1 cup flour
1 pint (2 generous cups) blackberries or blueberries, rinsed and well drained
Powdered sugar in a shaker

Summer Torte by Marion Burros

1 stick butter, softened (I always use unsalted)
3/4 cup sugar
1 cup flour; sifted
1 teaspoon baking powder
2 eggs
Pinch of salt
NOTE: I added 2 teaspoons vanilla Extract
Fruit of choice; sliced into wedges (I used about 7 plums. Peaches, nectarines, strawberries all work great and in combination)
I used Red Currants.
Cinnamon sugar for top

Here is a link that might be useful: Clafoutis recipe

Eton Mess:
Broken up meringues mixed with unsweetened whipped cream and raspberries. Proportions as looks good to you but I usually use equal parts broken meringues and whipped cream, then enough raspberries to give it lots of flavour and colour. Mmmmmm.

Eton Mess:
Broken up meringues mixed with unsweetened whipped cream and raspberries. Proportions as looks good to you but I usually use equal parts broken meringues and whipped cream, then enough raspberries to give it lots of flavour and colour. Mmmmmm.

I love raspberries.

Enough filling for two pies.

White Chocolate Cream cheese Raspberry Tart
===========================================

Shortbread Tart Pastry
======================

1 cup butter, room temperature

1/2 cup Icing sugar (powdered sugar)

1-1/2 cups all purpose flour

Place the flour and icing sugar in the bowl of a food processor. Cut the butter into pieces and add to the bowl. Using the pulse function process the mixture until it forms a ball.

White Chocolate Cream Cheese Filling

8 ounces white chocolate melted
(I melt in the microwave on medium low heat in 20 to 30 second intervals) Stir in between. Chocolate should not be hot.

8 ounces cream cheese room temperature
2 large eggs
1 cup cup heavy cream
1/2 white sugar
2 to 3 teaspoons vanilla extract
Fresh Raspberries

(enough filling for two pies)

Preheat oven to 425ðF.

Prepare the crust first.

Divide dough into 4 equal pieces and place in the bottom of a tart pan with
Removeable bottom. Using your fingers pat the dough evenly along the sides
And bottom of the pan. Prick with a fork and put in the freezer for 15
Minutes. Prick again. Place on a cookie sheet and bake for 12 to 15 minutes or until crust is
Golden. Check after the first 6 or 7 minutes and if the pastry is rising
Up, flatten gently with a fork. Remove from oven and let cool on a rack.

Lower the temperature to 350ðF

Filling

Beat the cream cheese with sugar until soft and creamy. Add the eggs and
Continue to beat. Beat in melted white chocolate, cream and vanilla.

Decorate tart shell with raspberries. Slowly pour the cream cheese filling
Around the berries. Bake for approximately 25 to 30 minutes or until the filling is set.

Let cool on rack. May be decorated with melted chocolate.

Raspberry Shrub was my maternal grandmother's signature beverage. It's very refreshing on a hot summer day. We also used to make and bottle a syrup to make raspberry shrubs when the berries were out of season. I can post the recipe for it if you're interested.

RASPBERRY SHRUB

3 pints raspberries
1 1/2 cups sugar
2 cups water
1 cup lemon juice
2 quarts water

Put berries and sugar in saucepan with the two cups of water. Boil slowly for 10 minutes. Strain and cool. Add lemon juice with two quarts of water. Serve with cracked ice.

Yum. So special to have the fresh picked! I never buy them....they always go a bit off and mushy within a day from a market.
I need to incorporate dark chocolate. Maybe tuck some small chunks in, just a bit inside the outer edge.
Here is my first Clafoutis.

tbsp butter for pan
1 cup yogurt milk
1/4 cup organic sugar
2 eggs
1 cup flour (i only had white whole wheat)
rind of half a lemon
tsp vanilla
pinch salt
2 heaping cups berries
-i followed Julia's directions for baking. I topped with madhava coconut sugar, a med roasted brown sugar, and a bit of white pepper and pink sea salt

Before Jell-O, there were desserts like this one. For fruit fluffs, they would wait until the gelatin mixture was almost set, then whip it up and fold in egg whites beaten to soft peaks and put in individual molds to finish jelling.

FRESH RASPBERRY GELATIN

2 cups fresh raspberries
2 cups water
3/4 cup sugar
1 envelope unflavored colorless gelatin

1. Bring berries, water and sugar to a boil; reduce heat and simmer for about 20 minutes or until the fruit has dissolved into a mass.
2. Line a large strainer with cheesecloth and place over a bowl. Pour the fruit mixture through, straining so that all the seeds are removed and only the clear red liquid remains. Soften gelatin in a little cold water.
3. Return the liquid to the saucepan and add the gelatin. Stir the gelatin thoroughly so that all the grains are fully dissolved.
4. Bring the liquid to a boil for one minute, then remove from heat.
5. Pour into a mold or bowl of proper size (about 1 1/4 pints) or into small individual cups, and chill in refrigerator.
6. When gelatin has set, untold and serve.

Fruit pieces can be added when mixture has just barely begun to thicken. Sliced and quartered bananas are good additions

sleevendog, I've had good luck in extending the freshness of my raspberries by washing/rinsing them in one part white vinegar, 8 parts water.
I swish them around in the mixture for a minute or so, then drain.

You might like these. Raspberry and Chocolate. The original recipe called for raspberry jam, but I used fresh raspberries.

Chocolate Raspberry Crumb Bars
Source: Nestle Toll House

1 cup (2 sticks) butter softened
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups Chocolate Chips
1 can (14 ounces) Eagle Brand Sweetened Condensed Milk
1/2 cup chopped pecans (optional)
3/4 cup fresh raspberries, semi crushed and sweetened with a little sugar.
Note: Original recipe uses raspberry jam.

350 ðF oven. Line 13 x 9-inch baking/cookie pan with foil. Butter.

Beat butter until creamy. Beat in Brown Sugar. Add Flour and salt and continue mixing until crumbly. Press 1 3/4 cups of crumb mixture into buttered pan. Set remaining crumbs aside.

Bake until golden - 10 to 12 minutes. Remove from oven.

While crust is baking, place sweetened condensed milk in small sauce pan and add one cup of chocolate chips. Stir over low heat until chocolate has melted and mixture is smooth.

Pour over warm crust.

Add nuts (if using) to reserved crumb mixture. Sprinkle crumbs evenly over chocolate layer. Spoon raspberries over crumb mixture and finish by sprinkling on remaining cup of chocolate chips.

Return to oven and bake for 20 to 30 minutes until centre is set and crumbs are golden. Cool on rack before cutting into bars.

I had a really good and not too sweet berry dessert today, but it was at a restaurant so I don't have a recipe. It was a couple of dollops of white chocolate mousse on top of a berry compote. The one I had used a mix of red berries, but it should work with just raspberries. The compote was pretty tart - they must have used a minimum of sugar in it and counted on the mousse to add sweetness.

Yum, I love raspberries and I'll plant some at the farm. I just picked and froze 20 pints at a local u-pick for $1.50 a pint.

I love Ann T's chocolate raspberry tart, as does my Mother, so I've made it more than once. Mine isn't usually that pretty, but it's good.

My next project is going to be the raspberry sorbet from America's Test Kitchen, which of course I can't find on line unless I register. I'll go back and watch the episode, it's from season 13.

Annie

Here is a savory option. Today, I had chilled raspberry bell pepper soup at my hotel. I've asked for the recipe, but don't know yet whether I'll get it. The attendant said she had to ask and would leave a message in my room.

It was a liquid without much in the way of solids so perhaps cooked, strained and cooled, but it tasted pretty fresh. It wasn't very sweet - probably just the sweetness and tartness from the berries without added sugar.

I wouldn't have thought to put berries together with bell pepper, but it worked.

Wow, take a pic next time! Having a bit of sweet with savory is often what i look for combining different produce. Like the cream cheese options. A bit less sugar with dark chocolate.

I made Julia's Clafoutis again. Needed to try the small cast iron. Worked out even better. Baked on the raked placed in top third of the oven. Just shaved dark chocolate on top...
need simplicity, not an extra dish for melting and decorative details even if it is just a small zip-lock with a corner hole cut. (my kitchen where family and friends will be visiting in August has a Mennonite built wood fired cook oven. Also our heat source). No dishwasher, hand dug well. Cooking for 6-8 can be a challenge...and very rustic/basic is what i'm testing for.

As requested, though I think the soup in the picture looks a little darker than it did in person.

It was darker and less translucent than the watermelon mint soup I had a couple of days before, but not as dark and opaque as borscht. This soup was in the club room of the hotel as part of the evening snack so I was able to drop in, have another bowl and snap a photo between meetings.

Thanks for the pic! I do photo everything...meals are so photogenic.
I'll have the next month holiday to experiment.

This is one of my favorite recipes this time of year when strawberries and raspberries are both in abundance, but I have made it earlier in the season with frozen raspberries. I find it amazing how good the berries taste together:

Strawberries with Raspberry Sauce
2 pints fresh strawberries
1 Tbsp confectioners sugar
1-2 Tbsp Kirsch
1 10 oz. pkg of frozen raspberries
Wash, drain, and hull the strawberries. Slice and place in serving bowl.
Stir raspberries, sugar and Kirsch for 1 minute (may use food
processor). Pour raspberry mixture over strawberries.
Use this topping for Ice Cream, New York Style Cheesecake, pound cake or whatever else you like.

I just serve this as is for a dessert. Best chilled, I think, and it is the most amazingly colorful bowl of berries. (I don't know if the recipe actually means frozen sweetened raspberries, but I always use unsweetened. The kirsch adds a bit of sweetness without a lot of sugar, but you might add more sugar to taste if you use fresh or otherwise unsweetened raspberries).

I made raspberry bread that is OUTSTANDING! It is supposed to be made with frozen raspberries in syrup but I substitute fresh (1 1/2 cups equal the 10 ounces) and add a bit of sugar.

Martha

RASPBERRY TEA BREAD

One 10 ounce package frozen raspberries, thawed
2 eggs
1/2 c. plus 2 T. vegetable oil
1 cup sugar
1 1/2 c. flour
1 t. cinnamon
1 t. baking soda

Preheat oven to 350

Puree the raspberries along with their syrup in your food processor fitted with a metal blade until smooth. Strain and discard the seeds.

Place the eggs, oil, and sugar in the bowl of an electric mixer. Mix at medium speed for about 3 minutes. Add the raspberry puree and blend well. Add the flour, cinnamon and baking soda and mix the batter for about 1 minute at low speed. Scrape the dough into a buttered 9 by 5 inch loaf pan. Bake until a toothpick inserted in the center comes out clean, about 55 to 60 minutes. Cool for 30 minutes, remove from pan, and cool completely on a wire rack. Wrap tightly in plastic wrap.

Yields: 1 loaf