Tag Archives: raspberry

Raspberry Lemon Poppyseed Scones

Raspberries! We got raspberries in our CSA box this week (among other tasty goodies).

As my backyard raspberries have been wiped clean, this was a pleasant and unexpected surprise. In my book, raspberries trump all other berries (and fruits, for that matter). Sweet, tart and oh so perfectly hued.

*Swoon*

I admit, I gobbled them all up on Thursday evening without a second thought, enjoying every bite. But they’ve been on my mind ever since. So, on this lazy Sunday afternoon, with it’s overcast skies, I am also thinking of home, the almightly Pacific Northwest. Where coffee is king and available on every street corner. Where it’s often offered with a scone. So my mind turned to scones. Raspberry scones, to be precise. Raspberry Lemon Poppyseed Scones to be even more precise. (Luckily, I had the foresight to freeze some of my backyard bounty … and so these scones easily became a reality.)

Now, I am not actually a fan of the coffeeshop scone. Too often they are dry,  hard and cloyingly sweet. But these scones, the ones I baked this very afternoon, are delightful. Crispy edges and a soft, crumbly interior. The zing of lemon and the crunch of poppyseeds. And of course, the pockets of raspberries. It’s like uncovering a buried treasure chest. And when you add a cup of french press coffee with my favorite Batdorf and Bronson coffee bean from Olympia – well, it made me want to share the whole experience with you.

Raspberry Lemon Poppyseed Scones

makes 4 large scones

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Scones
1 1/2 cups flour
1/2 cup sugar
3 teaspoons poppyseeds
1 1/2 teaspoons baking powder
1/2 teaspoon salt
zest from 1 lemon
5 tablespoons butter
1 egg
1 tablespoon lemon juice
2 tablespoons milk
1/2 cup raspberriesGlaze
2 teaspoons lemon juice
1/3 cup powdered sugar

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In food processor, add flour, sugar, poppyseeds, baking powder, salt and lemon zest.

Pulse a few times to combine. Add butter, and pulse a few more times, until resembling cornmeal.

In a small bowl, whisk together egg and lemon juice. Add to dough and continue to pulse until it starts to come together. Add milk and pulse until dough fully forms. Remove blade from food processor and add raspberries (if using frozen raspberries – do not thaw).

Tranfer dough to floured countertop (the dough will be sticky) and fold a few times to incorporate the raspberries. Form a 6-8 inch disk, with the middle slightly higher than the edges. Cut into quarters and transfer to a cookie sheet. Brush tops with milk. Bake at 375 degrees for about 30 minutes.


Mix together lemon juice and powdered sugar. Drizzle over warm scones.

I repeat: Delightful.

Roasted Rhu-Berry Crunch Ice-Cream

This is perhaps the ultimate culmination of all of my current obsessions.

Ice cream. Rhubarb. Rasbperries.

What more could you ask for?

Maybe some crunchy brown sugar-butter laced oatmeal.

It’s like the ice cream version of my raspberry rhubarb crisp.

It turns out that this particular crisp gets a lot of attention on my blog – so I must not be the only one who thinks that raspberries and rhubarb are a match made in heaven. And well, given my current craze, it’s not surprising that I made an ice cream out of it. I decided to first roast the rhubarb with some lemon and a vanilla bean to really intensify the flavors. Then there was a last minute decision to add oatmeal clusters…

I am so glad that I followed my instincts.

It’s maybe my favorite ice cream yet.

Roasted Rhu-berry Crunch Ice Cream

makes about 1 quart
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2/3 lb rhubarb, chopped in 2 inch pieces
3/4 cup sugar
juice from one lemon
one vanilla bean
2 cups fresh raspberries
1 tablespoon vodka
1 cup heavy cream
1 cup whole milk1 cup oats and honey granola
2 tablespoon brown sugar
1/4 teaspoon cinnamon
2 tablespoon butter

**********

In a small baking dish, place cut rhubarb in a single layer. Sprinkle with sugar and lemon juice. Split vanilla bean, extract the seeds and place seeds and bean in baking dish. Bake at 375º for about 25 minutes. Add raspberries and bake for 5 minutes more.

Transfer to a blender, add vodka and puree until smooth. Run mixture through a mesh strainer to collect raspberry seeds.

Stir in the cream and the milk. Chill thoroughly.

Freeze in your ice cream maker.

While the ice cream is churning, mix granola, brown sugar, cinnamon and butter. Spread out on shallow pan and bake at 300º for about 20 minutes, stirring occasionally. Mix into the churned ice cream before storing in the freezer.

I repeat:

Favorite ice cream yet.

Lonely Girl Cheesecake

Scott mentioned that he had a slice of lemon raspberry cheesecake for his birthday and I haven’t been able to get the idea out of my mind. It seems like the perfect combination of decadence and freshness. (Note: I am trying very hard not to mention the snow I woke up to yesterday morning.)

I had to make something along the same lines.

There are usually two things that prevent me from making cheesecake.

1) It takes forever – the baking and the cooling. You really do need to make it a day before you want to eat it. And I am just not that patient.

2) A single 9-inch cake is a LOT of cheesecake. It really is intended to feed a party – not a single person (or even a couple for that matter).

Hence, the Lonely Girl Cheesecake. I baked these mini-cheesecakes in a muffin tin marbled with lemon curd and raspberry jam. Mini-cheesecakes accomplish several things. Like allow me to make a fraction of a normal recipe. They both cook and cool faster. And they are the perfect size – three wonderfully awesome bites. Not to mention the ratio of graham cracker crust to cool creamy filling is just about perfect for my tastes.

Lemon Curd and Raspberry Mini-Cheesecakes

Makes 8.

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The Crust 
2/3 cup crushed graham crackers (~6 whole crackers)
2 teaspoons brown sugar
3 tablespoons butter, melted
 
The Filling
1 – 8 ounce package cream cheese
1/3 cup sugar
1 large egg
1/4 cup sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice

 

Lemon Curd
Raspberry-Rhubarb Jam
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Mix together:

Crushed graham crackers

Brown sugar

Melted butter

Press down in lined muffin tins.

Refrigerate while making the cheesecake filling.

Beat together:

Cream cheese

Sugar

An egg.

Sour cream.

Vanilla extract.

And just a little bit of lemon juice.

Beat until smooth.

Fill muffin cups 3/4 full with filling.

Now top with some swirls of lemon curd and raspberry-rhubarb jam.

Bake at 300º for 20 minutes.

Cool completely and then transfer to the refrigerator to chill through.

I ate one for breakfast.

And then I at another.

I must admit, I am glad that I am not under any obligation to share these treats.

They are all for my lonesome.