Is it possible to have too many raspberries? They freeze well. I keep some in the freezer year around just to make scones. But I also love raspberry muffins, pies,cakes and tarts. Here are a few of my favourites: Home Cookin Chapter: Recipes From Thibeault's Table White Chocolate Cream cheese Raspberry Tart =========================================== Shortbread Tart Pastry ====================== 1 cup butter, room temperature 1/2 cup Icing sugar (powdered sugar) 1 1/2 cups all purpose flour Place the flour and icing sugar in the bowl of a food processor. Cut the butter into pieces and add to the bowl. Using the pulse function process the mixture until it forms a ball. White Chocolate Cream Cheese Filling 8 ounces white chocolate melted (I melt in the microwave on medium low heat in 20 to 30 second intervals) Stir in between. Chocolate should not be hot. 8 ounces cream cheese room temperature 2 large eggs 1 cup heavy cream 1/2 white sugar 2 to 3 teaspoons vanilla extract Fresh Raspberries (enough filling for two pies) Preheat oven to 425F. Prepare the crust first. Divide dough into 4 equal pieces and place in the bottom of a tart pan with removeable bottom. Using your fingers pat the dough evenly along the sides and bottom of the pan. Prick with a fork and put in the freezer for 15 minutes. Prick again. Place on a cookie sheet and bake for 12 to 15 minutes or until crust is golden. Check after the first 6 or 7 minutes and if the pastry is rising up, flatten gently with a fork. Remove from oven and let cool on a rack. Lower the temperature to 350°F Filling Beat the cream cheese with sugar until soft and creamy. Add the eggs and continue to beat. Beat in melted white chocolate,cream and vanilla. Decorate tart shell with raspberries. Slowly pour the cream cheese filling around the berries. Bake for approximately 25 to 30 minutes or until the filling is set. Let cool on rack. May be decorated with melted chocolate. Home Cookin Chapter: Recipes From Thibeault's Table Raspberry Pie ============= The Canadian Living Test Kitchen Ingredients: 1 pastry for 9-inch (23cm) 4 cups (1 L) raspberries 1 cup (250 mL) granulated sugar 3 tbsp (45 mL) all-purpose flour 1 tbsp (15 mL) lemon juice 1 tbsp (15 mL) butter milk or cream Sprinkle granulated sugar Preparation: Line 9-inch (23 cm) pie plate with pastry. In large bowl, combine raspberries, sugar, flour and lemon juice. Fill pastry shell with raspberry mixture; dot filling with butter. Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar. Bake in 425°F (220°C) oven for 15 minutes; reduce heat to 350°F (180°C) and bake for 45 to 60 minutes longer or until raspberries are tender, filling thickened and crust golden. Home Cookin Chapter: Recipes From Thibeault's Table Raspberry cream cheese muffin ============================= myrecipe.org/top/print_detail/57 Raspberry can be changed with blueberry or raisins DateCreated on : 23-09-2006 Ingredients ( 18 ) * 150g cream cheese (room temperature) * 150g unsalted butter (room temperature) * 110g sugar * 3 eggs * 120g raspberry * 30g walnut * 160g flour * 1 teaspoon baking powder Directions Preheat the oven to 180 degree Mix 1 tablespoon flour with the raspberry and set aside Beat the cheese and butter until smooth Add the sugar and beat until fluffy Add the egg one by one and continue beat the mixture Sift the flour and baking powder. Add it into the mixture and mix until blended Place the mixture into the muffin cup and put the berry and walnut on top Bake for 25-30 minutes Home Cookin Chapter: Recipes From Thibeault's Table Raspberry Cake ============== 1985 Canadian Living Magazine 1/2 cup butter 1 cup sugar 2 eggs 1/2 teaspoon vanilla 2 cups flour 1 1/2 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream 1 cup raspberries . Heat Oven to 350°F In a bowl Sift flour, baking powder, soda and salt. In another bowl Beat butter and sugar until creamy and add eggs. Beat well. Add vanilla. Mix in flour and add sour cream. Fold in Raspberries. Pour into 9 inch spring form pan and bake for 35 to 40 minutes or until done. Home Cookin Chapter: Recipes From Thibeault's Table Scones (Raspberry, Blueberry, Fresh Currants,etc..) =================================================== 2 1/4 cups flour 1/2 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 6 Tbsp. cold butter 1 cup heavy cream 3/4 cup fresh raspberries extra cream and sugar . Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries. Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes. Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit. With the Chocolate you can add it along with the cream.

once the berries have been cooked, no harm will come from freezing them. Here's the recipe for the curious. RASPBERRY FRANGIPANE CAKE (Serves 12) This is good made the day before and covered with plastic wrap. 7 oz. almond paste 7 oz. unsalted butter, softened 1 cup plus 2 tbsp. sugar 1 tsp. vanilla 5 eggs 1 cup sifted cake flour 1 1/2 cups whole raspberries Preheat over to 350 degrees. Butter and flour a 9-inch cake pan. (I like to use a springform pan.) Use a food processor or a mixer w/ a paddle attachment to cream the almond paste, butter, and sugar until smooth and light. (Some almond pastes stay chunky for a while.) Add the vanilla and eggs, beating well and scraping down the sides of the bowl after each addition. By hand, gently fold in the flour until the batter is just barely combined. Fold in the raspberries. Avoid overmixing, or the cake will be tough. Pour the batter into the prepared pan and bake until the top is nicely brown and a toothpick comes out clean, about 50-55 minutes. Cool completely before removing from the pan. Serve this moist cake plain, or in a pool of raspberry sauce, or with whipped cream topped with a few raspberries. (Raspberry sauce: Press 2 c. raspberries through a fine strainer to puree them and remove seeds. Make a simple syrup by stirring together 3 tbsp. water and 1/4 c. sugar in a small saucepan and bringing to a boil. Cool. Stir the puree and simple syrup together. Keeps in the refrigerator for a week, or freeze.)

The "a" goes before the second "i" - not after the "g", and so you were very close but had the wrong number of syllables! Many TV chefs pronounce it vinegar-ette, and that makes me cringe - mainly because they are chefs and should know better, and they may have led you astray, along with a lot of other people. Chefs on TV do a horrendous job pronouncing French and Italian words, and I change the channel when I hear them pronounce words incorrectly. I think that for a raspberry vinaigrette, you would merely need to use raspberry vinegar in a regular vinaigrette recipe. I make a very simple one with Dijon mustard, vinegar of choice, Kosher salt, fresh black pepper, and the best olive oil I have on hand. Normally, I would add garlic, but with raspberry vinegar, I would only add a shallot instead. I generally make it in a mortar with pestle, if I use garlic/shallot, and I combine that with the salt first to make a paste. If you want it sweeter, you can use honey mustard instead of Dijon. Sometimes I make it with a stick blender and just throw everything together. Lars

I soak about a 1/4 cup fresh or, this time of year, frozen raspberries in 1/4 cup warm AC vinegar for an hour-ish. (microwave warm). I add a pinch of black pepper and fresh thyme when I have it or dried summer savory in the winter. Some lemon zest I keep whole halves in the freezer. (or frozen Meyer lemon). Muddle the berries, a fork works, and press through a mesh strainer into a jar, then add 1/4 cup oil of choice. Shake. Sometimes a tsp of mustard, sometimes and/or non-fat greek yogurt. Never sugars with fruit dressings. Same with dried cranberries but they need a longer warm soak. (I don't mesh strain dried soaked cranberries...no seeds. Nice whole in the salad) I like the natural sugars from fruit. Otherwise too sweet but we are that 1% that do not care for sweet-sweet. *I also don't buy into the 'golden rule' that salad dressings need so much oil. We like 50/50 vinegar/oil. And not that much of it. I'll use my fat calories in yummy blue cheese.