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| BC Raspberry & Peppercorn Sauce for Grilled Chicken - Serves 4 |
Courtesy of - Il Terrazzo Ristorante |
4 - 6 oz |
BC Chicken breasts |
3 cups |
BC Raspberries, fresh or frozen |
1 tsp. |
shallots |
1 Tbsp. |
granulated sugar |
3 Tbsp |
extra virgin olive oil |
2 ½ Tbsp. |
balsamic vinegar |
5 Tbsp |
red wine |
5 Tbsp |
demi-glace (available at speciality deli's or Knorr Swiss mix |
1 Tbsp |
butter |
24 |
asparagus tips |
Rosemary sprigs for garnish. |
| Heat saucepan with olive oil on medium heat, add shallot and cook for 3 minutes. Add sugar and peppercorns, stir for 10 seconds, add vinegar, red wine and raspberries; reduce for 3 minutes. Add demi-glaze, cook slowly for 3 more minutes, take from heat and add the cold butter. Grill or BBQ chicken breasts, cook asparagus al dente. Arrange chicken and asparagus on plate. Pour sauce over the chicken and garnish with rosemary. back |
| BC Raspberry Salad Dressing - Serves 4 |
| Courtesy of - Divino's Café, Vancouver BC |
½ cup |
BC Raspberries |
Your Choice of Lettuce |
¼ cup |
vinegar |
¼ cup |
yogurt |
½ cup |
croutons |
1 |
clove garlic |
1 tsp. |
lemon juice |
1 tsp. |
sugar |
1 tsp. |
thyme |
| Crush garlic and raspberries. Add rest of ingredients. Clean & tear your desired choice of lettuce. Add croutons and dressing & mils well. Top with fresh raspberries, if desired. back |
| BC Raspberry Salsa - Serves 8 |
Courtesy of - Grouse Nest Restaurant |
2 cups |
BC Raspberries, fresh or frozen |
½ tsp. |
Cumin |
½ bunch |
cilantro, chopped (also called coriander or Chinese parsley) |
¼ cup |
green onion, finely sliced rounds |
1 medium |
jalapèno pepper, de-stemmed & finely chopped |
3 Tbsp |
virgin olive oil |
Pinch salt |
Ground black pepper |
Put all ingredients into mixing bowl and break up the raspberries while mixing.
This salsa is an excellent complement to fish, chicken or pork. back |
| Chilled Raspberry Soup - 6 servings |
4 cups |
fresh raspberries |
500 g |
1 |
banana, cut into 5 pieces |
1 |
1 cup |
orange juice |
250 ml |
1 cup |
light sour cream |
250 ml |
1/2 cup |
fresh raspberries, for garnish |
65 g |
fresh mint leaves, for garnish |
| In a food processor or blender, whip the raspberries, banana, juice and sour cream until smooth. Refrigerate the soup for at least one hour. Serve the soup into small, chilled bowls and garnish with mint leaves and raspberries. back |
| Peppered BC Raspberries - serves 6 |
Courtesy of - Pronto Restaurant at the Coast Canadian Inn |
32 oz |
Fresh or Frozen BC Raspberries (800 gm) |
4 Tbsp. |
white sugar |
2 oz |
Grand Marnier |
Fresh ground pepper |
4 scoops |
vanilla ice cream (may be substituted with frozen yogurt) |
1 cup |
whipping cream (250 g) |
| Wash raspberries. Mix with sugar & Grand Marnier. Let marinate for 5 minutes. Give the berries a dusting of freshly ground black pepper, about 25 turns on a pepper mill. Beat the ice cream by hand until soft. Fold in the whipping cream. Add the raspberries and their juice. Mix well and serve in individual dessert or burgundy glasses. Garnish with fresh raspberries & mint leaves, if desired. back |
| Raspberries, Marinated Goat Cheese, & toasted Pecan Salad - Serves 6 |
1/2 cup |
pecans |
60 g |
3 cups |
assorted greens such as red oak leaf, curly endive, young beet greens, arugula or radicchio |
80 g |
4 oz |
marinated goat cheese |
125 g |
1 cup |
fresh raspberries |
125 g |
| Preheat the oven to 375 degrees F (190 degrees C). Place the pecans in a baking pan and toast for 10 minutes. Let cool. in large salad bowl, toss greens with 3/4 cup (180 ml) of the raspberry dressing. Divide the greens on 4 plates and top with crumbled goat cheese, fresh raspberries and toasted pecans. |
| Raspberry Dressing |
1 |
small red onion, finely grated |
1 |
1 tbsp. |
Dijon mustard |
15 ml |
1/3 cup |
raspberry vinegar |
80 ml |
2 tbsp. |
honey |
30 ml |
2 tbsp. |
orange or pineapple juice |
30 ml |
3/4 cup |
olive oil |
180 ml |
Salt & fresh ground pepper, to taste |
In a medium bowl, combine the onion and mustard with the vinegar. Add the honey and juice, and whisk to blend. Pour in the olive oil and whisk until evenly cloudy and slightly thick.
Makes 1 1/2 cups (375 ml) of dressing. back |
| Raspberry & Cucumber Salad - Serves 4 |
3 |
medium size cucumbers |
3 |
1/3 cup |
raspberry vinegar |
80 ml |
Salt & freshly ground pepper |
2 sprigs |
fresh dill, for garnish |
2 sprigs |
| Peel the cucumber and cut thin, lengthwise slices. Place in a colander and season with salt. Toss with the raspberry vinegar and arrange thin cucumber ribbons in a serving dish. Scatter in fresh raspberries and season the salad with fresh pepper. Serve decorated with dill. back |
| Raspberry Vinegar |
2 1/2 cups |
fresh raspberries |
320 g |
1/2 cup |
granulated sugar |
125 g |
4 cups |
white or red wine vinegar |
1 litre |
Sprigs of fresh tarragon or thyme |
| In a large bowl, cover raspberries with vinegar. Cover bowl with a cloth. Store in a cool, dark place for 1 week. Carefully strain through a jelly bag. Press fruit lightly. In a medium saucepan, cook juice and sugar over low heat for 15 minutes. Strain through a jelly bag. Wash 4 1/2 pint (300 ml) bottles in hot soapy water; rinse well. Place fresh herbs in prepared bottles. Pour flavoured vinegar into bottles. Cap the bottles and keep refrigerated. Raspberry vinegar will last up to 4 months. back |
| Smoked duck on black pepper flatbread, BC Raspberry compote appetizer - Serves 8 |
Courtesy of - Chartwell's Restaurant: Fabrice Rossman, Executive Chef, Four Seasons Hotel Vancouver |
1 |
piece smoked duck breast thinly shaved |
Flatbread |
| 275 g |
bread flour |
Pinch |
salt |
14 ml |
olive oil |
5.5 g |
instant yeast |
167 ml. |
water |
| BC Raspberry Compote |
| 1 tsp |
olive oil |
1 pint |
fresh BC Raspberries
(or Individually quick frozen if out of season) |
| 2 Tbs |
sugar |
1 Tbsp |
shallot, minced |
| 1/2 tsp |
toasted crushed coriander seed |
5 g24 |
chopped fresh cilantro leaf |
| 1/4 |
Orange, fresh grated zest |
Flatbread:
Mix all ingredients together on low speed in an electric mixer fitted with a dough hook, and then on high speed for 3 more minutes.
Let the dough rest for 1 hour and then roll out as thin as possible. Brush with a little melted butter and sprinkle with fresh ground black pepper.
Bake the entire slab in a 400 degree F oven until light golden brown. Let cool and then break into uniform size pieces.
Compote:
Saute the shallot in the olive oil over medium heat until translucent. Add the sugar and heat until melted.
Add the coriander seed, grated orange zest and raspberries.
Cook briefly until the raspberries have broken down, but are not completely soft. Add the cilantro and let cool.
Assembly:
On the flatbread place a small amount of the raspberry compote. Using a slice of the duck breast, make a rose shape and place on the compote. Garnish with a little frisee lettuce. |
| Turkey Pate with Raspberry Sauce |
3/4 lb. |
turkey livers |
375 ml |
1 1/2 lb. |
turkey meat |
750 ml |
1/3 cup |
white wine |
80 ml |
1 |
small red onion, peeled & chopped |
1 |
1 pinch |
rosemary & thyme |
1 pinch |
3 |
bay leaves |
3 |
2 |
eggs |
2 |
Salt & freshly ground pepper to taste |
1/3 cup |
cream |
80 ml |
1/2 cup |
pistachio nuts, shelled |
60 g |
1/2 lb. |
smoked bacon thinly sliced |
250 g |
Marinate the turkey livers and turkey meat overnight in white wine with onion, rosemary, thyme and the bay leaves. Blanch pistachios in boiling water for 3 minutes. Remove and place on a kitchen towel Rub pistachios in towel to remove their skins. Mince the meat and the livers together. Stir in eggs and pistachios. Season lightly with salt and pepper, and add the cream. Line a 2 pint (1.1 litre) terrine with smoked bacon, arranging them so they overlap the edges of the terrine.
Spoon mixture into terrine, smoothing the surface. Press gently and fold the bacon lining the terrine back over the top. Place 1 bay leaf on top of bacon, and place in shallow dish with enough hot water to come halfway up the side of terrine. Bake in oven at 400 degrees (200 degrees C).
After 15 minutes lower the temperature to 300 degrees F (150 degrees C). Cover and bake for another 40 minutes. Allow to cool and chill for 24 hours. Serve pate with raspberry sauce. |
| Raspberry Sauce |
1 tbsp. |
chopped fresh mint |
30 g |
1 tbsp. |
light brown sugar |
15 ml |
1 tbsp. |
boiling water |
15 ml |
1/2 cup |
olive oil |
125 ml |
3/4 cup |
fresh raspberries |
95 g |
white pepper to taste |
| In a bowl, combine mint, sugar and boiling water. Stir until sugar has dissolved and refrigerate until cold. Whisk in oil until well blended. Using wooden spoon, press raspberries through a sieve. Add raspberry puree to mint mixture,. Beat in vinegar and pepper until evenly blended. back |
| Turkey Salad with BC Raspberries - Serves 4 |
1 lb. |
turkey breast meat |
500 g |
2 tbsp. |
olive oil |
30 ml |
2 tbsp. |
fresh lemon juice |
30 ml |
1 tbsp. |
fresh thyme |
15 g |
1 head |
green leaf lettuce |
1 head |
2 cups |
assorted greens (such as red oak leaf, curly endive or radicchio) |
60 g |
Salt and freshly ground pepper |
1 |
orange, sliced |
1 |
1 cup |
fresh raspberries |
125 g |
| Place the sliced turkey breast in a small dish and sprinkle it with the lemon juice, oil, thyme, salt and pepper. Rub seasoning into the meat and let it marinate at room temperature for 20 minutes. Prepare large non-stick skillet with vegetable cooking spray; heat to medium hot. Stir-fry turkey slices about 5 minutes per side, until lightly browned. Arrange lettuce on individual plates. Top with raspberries, sliced orange and turkey. Spoon raspberry dressing over salad. |
| Raspberry Dressing |
1/2 cup |
orange juice |
125 ml |
1/4 cup |
raspberry vinegar |
60 ml |
1/4 cup |
olive oil |
60 ml |
1 tbsp. |
honey |
30 ml |
1 tbsp. |
Dijon Mustard |
30 ml |
Salt & freshly ground pepper, to taste |
| In a small bowl combine all the dressing ingredients, including salt and pepper to taste. Whisk to blend. back |
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