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Raspberries need no introduction. If I am carrying a pint of them they generally never make it into the house. Raspberries are generally a mid to late summer crop. They are full of fiber and low on the glycemic index.

STORAGE: If you are not shoveling them into your mouth then make sure to keep them in the container they came in inside your refrigerator.

QUICK IDEAS: Add to your cereal; cook down and use as a topping on pancakes; mix into a salad dressing

Toasted Brioche with Lemon Curd and Black Peppered Berries: Serves 4
From Twenty Dollar, Twenty-Minute Meals by Caroline Wright

6 large egg yolks (save the whites for an omelet or for baking)
1/2 cup lemon juice
2/3 cup sugar
3 tablespoons cold unsalted butter
4 slices toasted brioche (or your choice of bread)
1 cup mixed berries
Black pepper

1) Whisk together egg yolks, lemon juice and sugar in a small saucepan over medium heat. Cook, stirring constantly, until the curd is thick enough to coat a spoon, 13 to 15 minutes. Stir in butter (it will melt).
2) Spread the warm lemon curd over the 4 slices of bread, scatter berries over the top, and sprinkle with pepper before serving.

Buttermilk Cake with Raspberries
from Food & Wine August 2012

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, softened
2/3 cup plus 1 1/2 Tbsp. sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk, at room temperature (plain yogurt would work, too)
1 1/4 cups raspberries, plus more for serving
sweetened whipped cream, for serving

1)Preheat the oven to 400 degrees. Butter a 9-inch round cake pan and line the bottom with parchment paper. Butter the paper.
2) In a small bowl, whisk the flour, baking powder, baking soda, and salt. In a large bowl, using a mixer, beat the butter with 2/3 cup of sugar at medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla. At low speed, beat in the buttermilk and dry ingredients in 3 alternating batches, ending with the dry ingredients; do not overbeat. Gently fold the batter just until blended, then scrape into the pan and smooth the top.
3) Scatter the 1 1/4 cups of raspberries over the batter; lightly press them in. Sprinkle the remaining 1 1/2 tablespoons of sugar over the cake. Bake for about 30 minutes, until a cake tester inserted in the center comes out clean.
4) Transfer the cake to a rack to cool for 10 minutes. Turn out the cake and remove the paper. Turn the cake right side up and let cool completely. Serve with whipped cream and more raspberries.

Fresh Berry Ricotta Mousse: Serves 6 to 8
from Moosewood Restaurant Favorites

14 to 16 ounces Ricotta Cheese
1 pint fresh raspberries
1/2 cup raspberry fruit spread (about 5 ounces)
1 cup heavy cream

1) In a food processor or using an electric mixer on high speed, whip the ricotta for about 2 minutes until very smooth.
2) Set aside a few berries for garnishes.
3) Fold the raspberries and the fruit spread into the whipped ricotta.
4) Refrigerate if not serving right away.
5) Just before serving, whip the cream until stiff. Fold the whipped cream into the ricotta mixture.
6) Spoon the "mousse" into dessert cups and top each with a berry garnish. Serve chilled.

Raspberry Crush Tonic

2 cups fresh raspberries
2 tbsp. 1:1 simple syrup
4 large sprigs of basil, plus extra for garnish
1/2 cup gin
1 tbsp. bitters
1 tbsp.lemon juice
tonic water

1) Reserve 8 raspberries.
2) Using a shaker, add the remaining berries, simple syrup and basil and muddle until the berries are mashed. 
3) Stir in the gin, bitters and lemon juice. 
4) Pour through a sieve and back into the shaker with filled with ice.
5) Serve cocktail over ice into four glasses and top with tonic water and two raspberries plus fresh basil.