Tag Archives: Raspberry

June’s Bounty

Check out my June issue of The Judicial Palate.

June’s Bounty

This article originally appeared in the June 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2015.  All rights reserved. Reprinted with permission.

Some End of Summer R & R – Raspberries and Ricotta

I have been back in the classroom for two weeks, yet I am trying to soak up every last bit of summer, including summer berries.  This easy dessert incorporates raspberries, my favorite berry, and ricotta, one of my preferred cheeses.

Simply scoop some ricotta into each dessert bowl and gently blend in a small quantity of honey.  I used honey infused with lemon from a local farmers’ market.  I also drizzled a bit of chocolate infused olive oil on top of the ricotta, but you could substitute with some chocolate shavings.  Top with a few raspberries and garnish with a fresh sprig of mint.

On a recent trip to San Francisco, I purchased some delicious pâtes de fruits (fruit jellies) in Tout Sweet Pâtisserie.  The Negroni flavor is most interesting with its ingredients of blood orange, grapefruit and Campari.  So, for a little bitter to balance the sweet, I placed a few of these tasty jellies on the side.

Cheers!

Ricotta and Raspberries 1

Fresh from the Farm Stand

Enjoy some summer recipes in my July/August issue of The Judicial Palate.

Fresh from the Farm Stand

Farm Stand

This article originally appeared in the July/August 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2014.  All rights reserved. Reprinted with permission.

 

A Summer Flan

Flan is one of my favorite desserts.  It is rich yet light, and it is so simple to prepare.  This custardy dessert is also a great way to incorporate fresh berries – simply serve a spoonful of blueberries and raspberries alongside a slice.

Below is my recipe for flan, which I have modified slightly since I last wrote about it.  After making many flans, I’ve decided that the best way to achieve the caramel topping is to leave out the water – let the sugar stand alone!

Ingredients:

5 eggs

14 ounce can of sweetened condensed milk

1 cup whole milk

1 teaspoon vanilla extract

½ cup sugar

Preheat the oven to 350 degrees.  Beat the eggs.  Mix the eggs, condensed milk, whole milk and vanilla (this is the flan mixture).

Eggs

Batter

Heat a saucepan over medium-low heat and add the sugar.  Using a wooden spoon, stir the sugar until it melts and turns a light brown color (this is the caramel).

Sugar

Sugar 1

Sugar 2

Remove the saucepan from the heat and pour the caramel into a buttered 9 inch round pie dish.  Then pour the flan mixture into the dish and cover tightly with aluminum foil.  Place the pie dish into 1 inch of hot water in a larger pan to create a water bath.  Bake for about 50 minutes.  To test, insert the tip of a knife in the flan.  If the knife comes out clean, then the flan is finished.  Chill the flan before serving.  To serve, place fresh berries on the side of the flan.

Flan

It’s difficult to find a lighter, tastier and simpler dessert…enjoy!