Raspberries

RASPBERRY

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

 

Directions:

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.