This weekend we enjoyed our first raspberry harvest- more than a quart!
We rushed in to make our favorite raspberry dish, raspberry ribbon pie. The original recipe calls for a regular prebaked pie crust. Several years ago I tried it with a graham cracker crust and we like it that way too. D suggested that we make our graham cracker crust with the recipe we used for our crackers but just roll the dough and bake it in the pie pan. That sounded like a good idea to me. D mixed up the dough and let it chill in the fridge. After rolling it and putting it in the pan I realized that we didn't have any dry beans to weigh it down while baking. Our black beans are here:
I looked around for something to put in the crust and settled on some baby/child silverwear and put the crust in the oven.
That worked out pretty well. The giant graham cracker crust was a hit.
The crust recipe is here. (this makes enough for two pie crusts and a bunch of crackers)Raspberry Ribbon Pie1 quart red raspberries1 small box raspberry jello1 tablespoon lemon juice4 oz cottage cheese1/3 cup confectioners sugar1 teaspoon vanilla1 cup whipping creamDissolve raspberry jello in 1 cup boiling water, add lemon juice. When jello starts to set gently stir into raspberries.http://smittenkitchen.com/2006/11/cubes-of-colossal-cheer/Whip the cream. Beat 4oz cottage cheese with the confectioners sugar and vanilla. Fold into the whipped cream.Layer into a baked shell. Refrigerate.I also had to try yet another recipe from the smitten kitchen. This is the cinnamon chocolate chip cake. It was delicious!
And just so you don't think we only eat sweets.... this is the purslane I picked and added to our salad yesterday.
Yes, to most it is a weed. Well, to us too. But it is edible and adds a lemony flavor to the salad. P was also eating some lambsquarters while we were weeding.
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