Tuesday, July 15, 2008

Raspberries, yum

My raspberries bushes have gone crazy. It seems like a good year for these luscious little fruits, at least in my neck of the woods. So time to indulge in the real (locally grown) thing.

For inspiration, I recommend checking in with the Oregon Raspberry & Blackberry Commission. They really know their stuff. You'll find the latest research on the healthful compounds in berries and you'll also find a collection of cool-sounding berry recipes, like Chocolate Raspberry Napoleons, Key Lime Cheesecake with Raspberry Sauce, Berry Empanadas, Raspberry Tiramisu.... But here's the one that I'm saving up (my berries) to try:

Raspberry–Blackberry Cobbler with Triple Ginger Biscuit Topping

1 cup sugar
6-1/2 tablespoons cornstarch
2 teaspoons grated lemon zest
3/4 teaspoon cinnamon
6 cups fresh or frozen blackberries
6 cups fresh or frozen raspberries
1 tablespoon lemon juice
2 tablespoons unsalted butter, cut into small pieces

1 tablespoon finely chopped crystallized ginger
1 tablespoon sugar
1/4 teaspoon cinnamon

2 cups flour
1/3 cup sugar
1/2 cup finely chopped crystallized ginger
1 tablespoon baking powder
1 tablespoon grated fresh ginger
1 teaspoon ground ginger
1 teaspoon grated lemon zest
3/4 teaspoon salt
6 tablespoons chilled unsalted butter, cut into pieces
3/4 cup plus 2 tablespoons chilled heavy cream

1. Prepare the fruit: Preheat the oven to 375°F. Butter 9 x 13-inch glass baking dish.
2. In a large bowl, combine the sugar, cornstarch and lemon zest. Add the berries and lemon juice, and toss to blend. Transfer to the baking dish and dot with the butter
3. Bake for 30 minutes or until the mixture begins to bubble.
4. Meanwhile, make the topping and biscuits:In a small bowl, blend all the topping ingredients and set aside.
5. In a medium bowl, mix the flour, sugar, crystallized ginger, baking powder, fresh ginger, ground ginger, lemon zest and salt.
6. Using fingertips, rub in the chilled butter until the mixture resembles coarse meal (or process in the bowl of a food processor for 30 seconds). Add the cream and stir until a dough forms.
7. Turn the dough out onto floured surface and knead gently until smooth, about 6 turns. Roll out to 3/4-inch thickness. Using 2-inch shaped cookie cutter or round biscuit cutter, cut out biscuits. Re-roll dough scraps; cut out additional biscuits.
8. After the fruit has been baking for 30 minutes, place biscuits atop hot fruit, spacing closely. Sprinkle the reserved topping over biscuits. Bake cobbler until fruit is tender and biscuits are golden, about 25 minutes. Serve warm or at room temperature.

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