Raspberry Fruit Spread
Bright and tangy. A lively balance of sweet and tart with bold berry intensity.
Raspberry Cornmeal Thumbprint Cookies
These cookies are like little miniature desserts.
1 1/2 cups all-purpose unbleached flour
1 1/2 cups cornmeal
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
8 ounces (16 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/4 cup honey
1 teaspoon pure vanilla extract
2/3 cup Raspberry Fruit Spread
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl whisk together the flour, cornmeal, salt, and baking powder.
3. With an electric mixer, beat the butter and sugar until smooth. Add the egg and mix until well combined. Add the honey and vanilla and mix thoroughly. Add the flour mixture and mix until the dough comes together.
4. Pinch off 1 1/4-inch pieces of dough and roll into balls. Arrange on the parchment-lined baking sheets, leaving about 2 inches between them.
5. Bake until the cookies are no longer wet looking, about 10 minutes. Remove from the oven and, using your thumb or the end of a large wooden spoon, gently make a “thumb-sized” indentation in the center of each cookie. If a cookie cracks at the edges, simply push it back together. Return to the oven and bake 5 to 7 minutes longer, until the undersides of the cookies are turning brown. Cool completely.
6. Using a small spoon, drop some raspberry fruit spread into the center of each cookie’s thumbprint.
Raspberry Sour Cream Muffins
Serve these warm with a good amount of salted butter.
Makes 12 muffins
1 cup milk
1/2 cup sour cream
2 large eggs
3 cups flour
3/4 cup granulated sugar
1 1/2 tablespoons baking powder
1/2 teaspoon kosher salt
6 ounces (12 tablespoons) unsalted butter, chilled, cut into 1/2-inch pieces
3/4 cup Raspberry Fruit Spread
2 tablespoons firmly packed light brown sugar
1. Preheat the oven to 350 °F. Place paper liners inside 12 standard size muffin cups.
2. In a bowl, whisk together the milk, sour cream, and eggs. Set aside.
3. Combine the flour, granulated sugar, baking powder, and salt in bowl. Scatter in the butter pieces and with your fingers, work the butter pieces into the dry ingredients until the butter is the size of small peas. Add the sour cream mixture and mix just until combined. Spoon half the batter into the prepared muffin-pan wells. Place a tablespoon of jam on top and then top with batter. Sprinkle the brown sugar over each muffin.
4. Bake until a skewer inserted into the center comes out clean, about 30 minutes. Cool for 10 minutes before removing them from the pans.
Lemon Pound Cake with Raspberry Spread and Vanilla Ice Cream
This cake is even more delicious if you toast it under the broiler before topping it with the raspberry spread and ice cream.
Serves 8
2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
10 tablespoons (1 1/4 sticks) unsalted butter, softened
1 cup granulated sugar
grated zest of 3 lemons
2 large eggs
2/3 cup buttermilk
Lemon Syrup
1/3 cup granulated sugar
1/4 cup freshly squeezed lemon juice.
To Serve
About 1/2 cup of Raspberry Fruit Spread
Vanilla ice cream
1. Preheat the oven to 350°F. Grease the bottom and sides of the loaf pan with nonstick cooking spray or butter.
2. In a medium bowl, whisk the flour with the baking soda and baking powder. Add the salt. Set aside.
3. In an electric mixer, beat the butter, sugar and lemon zest until smooth. Mix in the eggs one at a time. On low speed, add half of the flour mixture to the butter mixture and mix until just combined. Add half of the buttermilk, again mixing until combined. Mix in the remaining flour then the remaining buttermilk.
4. Spread the batter into the prepared pan. Bake until a bamboo skewer inserted in the middle comes out clean, 40-45 minutes.
Lemon Syrup
1. In a small saucepan, combine the granulated sugar and lemon juice. Cool medium heat and cook just until the sugar is dissolved. Don’t let it boil. Set aside until the cake has finished baking.
2. Right after you remove the cake from the oven, run a small knife around the cake to loosen it from the pan. Invert it onto a wire rack.
3. Poke a dozen or so holes in the bottom of the cake with a bamboo skewer. If necessary, rewarm the syrup. With a pastry brush, brush half of the lemon syrup onto the cake. Turn the cake over, poke some more holes in the top of the cake, and brush on the remaining syrup. Let the cake cool to room temperature before slicing.
To Serve
Place slices of the cake on a sheet pan and toast both sides. Transfer to plates. Spread a spoonful of raspberry spread over each and top with a scoop of vanilla ice cream.
Oat Crisps with Raspberries and Crème Fraîche
Think of these as a napoleon with more crunch and without the added fuss of puff pastry.
The oat crisps may be made a day in advance. Store in an airtight container at room temperature.
Serves 6
1 1/4 ounces (2 1/2 tablespoons) unsalted butter, melted
1/4 cup firmly packed dark brown sugar
2 tablespoons granulated sugar
2 tablespoons dark corn syrup
1 cup old-fashioned rolled oats
About 1/3 cup Raspberry Fruit Spread
2 half pints of raspberries
1 cup crème fraîche
1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
2. In a bowl, combine the butter, brown sugar, granulated sugar, and corn syrup and stir until blended. Stir in the oats, mixing well.
3. Drop the oats mixture by tablespoonfuls onto the prepared baking sheets, spacing them about 2 1/2 inches apart. There should be at least 12 crisps. Bake, rotating the baking sheets at the halfway through, until golden brown and bubbly, about 15 minutes. Cool for 5 minutes on the baking sheets and transfer the crisps with a metal spatula to a large flat plate to cool.
To Serve
Place a few raspberries and some crème fraîche in the center of each plate. Spread a little less than a tablespoon of raspberry spread over half the crisps and place over the raspberries and crème fraiche.
Repeat with more raspberries and crème fraîche and top with another oat crisp.