Fresh raspberries can be used in a variety of dishes |
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My raspberries aren’t as bountiful this year as in years past. However, they are plentiful in the markets and this is the time of year when they are very reasonably priced. Not just for the fruit salad or an ice cream topping, they make a great feature salad to start off the meal with.

Here’s an idea that the junior chefs can help prepare. Plus we have a new dressing to add to the refrigerator collection.

Fresh Raspberry and Walnut Salad

(makes 8 servings)

4cups washed and torn Boston lettuce leaves

4 cups washed and torn red leaf lettuce leaves

3/4cup walnuts, chopped and toasted

1 cup fresh raspberries, rinsed and dried on paper towels

1 avocado, peeled and cubed

4 kiwifruit, peeled and thinly sliced

raspberry salad dressing

Combine all of the ingredients (except dressing) in a large salad bowl and toss gently. Serve with this raspberry salad dressing to bring the entire dish together.

Raspberry Salad Dressing

(makes about 1 1 / 2 cups)

1/3cup seedless raspberry jam

1/3cup raspberry vinegar

1 cup vegetable oil

1 tablespoon poppy seeds

Combine seedless raspberry jam and vinegar in the container of a blender or processor. Process for 20 seconds. With the machine on high, gradually add in the oil in a slow, steady stream. Stir in the poppy seeds and serve.

• • •

Here’s an entree that will impress the troops. Serve with a pasta or potato salad and some freshly grilled zucchini and you’ll have a winner. Be sure to allow for some marinating time (two-four hours).

Grilled Pork Tenderloins

(serves 6-8)

1/2cup teriyaki sauce

1/2cup soy sauce

3 tablespoons brown sugar

2 green onions chopped

1 clove garlic, crushed

1 tablespoon sesame seeds

1/2teaspoon ground ginger

1/2teaspoon pepper

1 tablespoon vegetable oil

3 pork tenderloins (about 11/2pounds each)

In a shallow dish combine teriyaki, soy, brown sugar, green onions, garlic, sesame seeds, ground ginger, pepper and vegetable oil in a shallow glass dish. Turn the tenderloins to evenly coat. Cover and refrigerate for two-four hours, turning occasionally.

Cook the tenderloins, covered with a grill lid, over a medium-hot heat for 20 minutes or until a meat thermometer inserted in the thickest part reads 160 degrees. Turn the tenderloins several times. Allow them to rest, covered, for five to 10 minutes before slicing and serving.

• • •

We started with raspberries and we’ll finish with them, too. Here’s a dessert that the family will love. Don’t substitute frozen raspberries in this pie as it won’t work.

Raspberry Cream Pie

(makes a 9-inch pie)

1 cup sugar

1/3cup all purpose flour

2 large eggs, lightly beaten

11/3cups sour cream

1 teaspoon vanilla extract

3 cups fresh raspberries

1 unbaked 9-inch pastry shell

1/3cup all-purpose flour

1/3cup packed brown sugar

1/3cup chopped pecans

3 tablespoons butter, softened

whipped cream

fresh raspberries for garnishing

Combine sugar, 13 cup flour, eggs, sour cream and vanilla extract in a large bowl, stirring until smooth.

Gradually fold in the raspberries.

Spoon the mixture into the pastry shell.

Bake in a 400 degree oven for 30 to 35 minutes or until a knife inserted in the center comes out clean.

Combine 13 cup flour, brown sugar, pecans and butter, then sprinkle over the hot pie.

Bake in the 400 degree oven for 10 more minutes or until golden. Remove, let cool and garnish when serving.

As always, enjoy!

David Kelly is a freelance columnist for the Tribune-Review. He has been sharing recipes and cooking tips in Culinary Corner for 23 years.

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