We’re always a little sad for the end of strawberry and blueberry season, but the change of the seasons does have a bright spot: lush, juicy fall raspberries, which are popping up at farmers’ markets across the state. Pick up a quart or two, and try some of these vibrant updates on classic recipes.
This super-healthy recipe combines hardy lentils and nuts with vegetable that pack a flavorful punch—plus a spicy vinaigrette made with raspberries. Make your own quick, no-sugar added raspberry jam by mixing 2 tablespoons lemon juice with 1/2 teaspoon cornstarch or agar-agar and letting it sit for five minutes. Then cook about 4 cups raspberries over medium heat until they start to break down. Remove them from the heat, mix in the lemon and cornstarch, and allow it to cool before putting it in the fridge to set up.
This fun update of the Tom Collins combines citrus and berries with gin and a hint of mint. We suggest upping the raspberry quotient to 6, and muddling them well with the simple syrup, to take some of the bite out of the gin and lemon juice.
If you’ve never experimented with the many variations on chia seed pudding, here’s a sophisticated way to start, featuring the sweetness of raspberries juxtaposed with Middle Eastern flavors like rosewater, cardamom, and cinnamon. Use New York State raspberries for maximum flavor.
This incredibly simple, German-inspired cake combines two of our favorite fall flavors: apples and raspberries. To make a vegan, gluten-free version, substitute flax “eggs” for the eggs, coconut sugar for the brown sugar, and almond flour for the all-purpose flour.
What’s not to love above the combination of orange and raspberry? These muffins look as good as they taste, and the flavor can be amped up by switching out 1 cup of the all-purpose flour with almond flour. Make your own raspberry jam by following the steps in the Fall Roasted Vegetable Salad recipe, above.