raspberry

Savory Sage and Raspberry Skillet Cornbread

Savory Sage and Raspberry Skillet Cornbread

Did you know that you can turn your gas grill into an oven during the summer? It's true! I first experienced this last year when I made a cake and a fruit crisp on the grill! It's really fun! 

Here are my tips: 

1. Make sure that you either have a grill with a thermometer built in, or one that you can attach to the grill. 

2. Your temperature may not hold or get up to an exact temperature like an oven. It will be ballpark. Try to lower the flame to adjust the temperature. 

3. Place a pizza stone on the grill to place your skillet on when baking. 

4. Check your baked goods often. Give it 10-15 minutes with the lid closed, then check. 

I hope you have fun baking on your grill this summer! It is super fun and beats heating up the house on a hot day! 

I love this cornbread! It is a little unusual in flavor but I love the fresh sage that makes the cornbread taste like cornbread stuffing and the slight sweetness when you bite into one of the raspberries. You can even make the cornbread without the raspberries. Enjoy! 

Savory Sage and Raspberry Skillet Cornbread: 

1 cup gluten free flour mix ( I really like Namaste brand) 

1 cup polenta (cornmeal) (I like to buy whole grain polenta)

4 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons kosher salt

1 tablespoon finely chopped fresh sage

1 egg

1 1/2 cups coconut milk

4 tablespoons coconut oil, melted and cooled + extra to grease skillet

1 cup fresh raspberries to dot on top before baking on the grill

1. Preheat your gas grill so that it reaches a temperature of between 350F and 400F. This cornbread baked at around 350F-375F on the grill. Place a pizza stone on top of the grill to set your skillet on. 

2. Grease your a 9" cast iron skillet with coconut oil. Make sure to get the oil all over the bottom of the pan as well as up the sides. 

3. Mix together the dry ingredients including the fresh sage in a  medium bowl. Whisk with a wire whisk to combine. 

4. Add in the egg, coconut milk and melted coconut oil. Stir to combine. 

5. Heat the cast iron skillet on top of the pizza stone on the grill for about 5 minutes. 

6. Bring the cornbread mixture and raspberries out to the grill. Spoon the mixture into the heated skillet. Place the raspberries on top in a pretty, circular pattern. 

7. Bake in the grill for about 15 minutes- check to see if the cornbread is done by inserting a toothpick in the middle of the cornbread. If it comes out clean, it is done. If not, bake for about 5 minutes more. The sides will be golden brown and it will be done in the center. My cornbread took about 20 minutes to bake. 

Enjoy! 

 

Raspberry Pico de Gallo or Salad

Raspberry Pico de Gallo or Salad

Wow! Fresh raspberry season is here and it is one of my favorite berries & my husband's favorite berry of all time. We are so fortunate that we now have mature raspberry bushes in our backyard and can gather and enjoy lots of delicious raspberries day after day. I am now able to pick a whole bowl full every single day. It is such a wonderful thing. 

As a result, I was brainstorming recipe ideas for raspberries when my husband suggested a raspberry salsa. I had never seen one before, so I decided to gather up a few ingredients and give it a go. I love the marriage of the raspberries and tomatoes and the lime juice gives it such a tangy flavor too. 

To accompany the salsa I made some fresh tortillas with corn masa mix, salt and water. These triangles topped with the raspberry salsa make a great healthy snack or appetizer. We also had the discovery that since you leave the raspberries whole in this recipe, it tastes great as a salad or side dish. It may also be used to top grilled chicken or fish. I hope that you enjoy some of this salsa today and celebrate the bounty of summer! 

Raspberry Pico de Gallo: 

Makes about 2 cups salsa or salad

1 cup fresh raspberries

1 cup finely chopped grape tomatoes

1/4 cup finely chopped onion

1 large clove garlic, minced

Juice of 1 lime

3/4 teaspoon finely chopped fresh oregano

1/2 teaspoon kosher salt

1/2 teaspoon red pepper flakes

1. Combine all of the above ingredients in a bowl and stir to combine. 

2. You may serve this salsa/salad immediately or let it sit in the fridge for a while for the flavors to meld. It is also excellent as a topper for grilled chicken or fish or as a lovely side salad. 

Fresh Raspberry Cherry Lime Mocktails

Fresh Raspberry Cherry Lime Mock Tails

Yay! It's officially summer! I'm so excited about the bounty of local produce available including fresh, sweet cherries and raspberries. I am finally able to pick a whole bowl full of raspberries per day from the raspberry plants in our backyard. It is awesome! 

A wonderful thing happened when I happened to have a bag full of fresh cherries and fresh raspberries from the garden- I was able to create this drink! I love the combination of sweet fruit and tart, refreshing lime juice. 

This drink is healthy enough to treat yourself to at breakfast yet fancy enough to serve at a fun party or event. I invite you to get our your cocktail shaker and muddle up some fruit- get out there and enjoy summer and this amazing drink! 

raspberries

Fresh Raspberry Cherry Lime Mock Tails: 

1/4 cup fresh raspberries

1/4 cup fresh cherries- pitted and cut in half

Juice of one fresh lime

1/2 cup green tea, brewed and cooled 

2 teaspoons pure maple syrup (1 teaspoon per glass) 

1-2 cups sparkling water

1/2 cup ice

1. Place the fresh raspberries and cherries in a glass measuring cup or a bowl. Mash or muddle them with a wooden muddler or spoon. 

2. Place the crushed berries and cherries in a cocktail shaker along with the fresh lime juice and green tea and ice. Shake to combine together. 

3. Divide the mixture between two martini glasses. Then, pour sparkling water over the berry-cherry mixture. Then, mix in 1 teaspoon pure maple syrup into each glass. Stir to combine. Add more maple syrup to taste. 

Enjoy! 

Raspberry Lemon Custard Pie

I love summer! I especially love all of the amazing flavors that come with summer, especially berries. We are so amazingly fortunate to have such amazing berries available here in Oregon such as raspberries. This pie features the bright notes of lemon with the sweet and tangy notes of raspberries and it is the perfect compliment to a backyard barbecue or summer celebration. 

I have made this pie many times and it has been one of the most popular ones both at my former farmer's market stand and in my former pie business Cheery Pies. I hope you will enjoy it just as much as my customers did! 

PASTRY FOR 1 9-INCH PIE

 Note: You can make this pie gluten free by using a gluten free crust and mixing in a gluten free flour mix to the pie mixture. 

4   eggs

3/4 cup sugar

2   tablespoons all-purpose flour

4   tablespoons melted butter 

1   teaspoon pure lemon extract

 grated lemon rind from 1/2 of a lemon

1/4 teaspoon salt

3/4 cup buttermilk

1   cup seedless raspberry jam

1/2 cup homemade lemon curd- recipe below

1   cup fresh raspberries

 

Heat oven to 350 degrees. Prepare pastry. Line pie plate with pastry. Beat eggs; add sugar, flour, butter, lemon extract, lemon rind and salt. Mix thoroughly; blend in buttermilk. Pour into pastry-lined pie plate. Bake for 40 to 50 minutes or until toothpick inserted into center comes out clean.

Cool the pie to room temperature. Spread lemon curd over pie. 

Spread the raspberry jam on top of the lemon curd in a small circle. Arrange fresh raspberries over the jam circle.

 

Yields 8 servings

 

Homemade Lemon Curd: 

6 egg yolks, beaten

1 cup organic sugar

1/2 cup fresh lemon juice

zest of 2 lemons

1/2 cup butter, cut into small pieces. 

Place egg yolks, sugar, lemon juice and zest in a medium saucepan over medium heat for 10 minutes, whisking constantly until the mixture thickens. Take it off the heat and stir in small pieces of butter a few at a time until incorporated. As the mixture cools it will thicken more. Allow the mixture to cool to room temperature before spreading on the pie. You will have extra lemon curd to enjoy on top of ice cream, or on scones or biscuits.