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Recipes

Raspberry Shrub

Shrub Summer Soda

Raspberry Shrub Recipe

Looking for a great, easy way to enjoy your U-Pick berries all summer long?  Dive in to the world of shrubbing!  Learn how to make a shrub and enjoy your blackberry and raspberry shrubs in a summer soda or cocktail to keep you cool all summer long!

Don't forget to send us photos of your creations for us to share on our social media!

Ingredients

  • Ice to fill a glass
  • 2 tablespoons raspberry shrub vinegar (see recipe below)
  • 12-16 ounces sparkling water
  • A few sprigs of fresh mint 
  • 4-6 fresh raspberries optional garnish

Instructions

Fill glass with ice, pour raspberry vinegar over the ice cubes and fill the glass with the sparkling water. Stir, and top with the mint and raspberries. Enjoy!

What is a Shrub?

Shrubs have been around long before modern refrigerators and are having a trendy come-back in the cocktail world.  A shrub is a ancient method of preserving your fruit with sugar and vinegar and a great way to make summer fruit last beyond their picking. It uses equal parts fruit and sugar and optional vinegar.  Don't worry, the tanginess of the vinegar subsides overtime.  Add the shrub syrup to any soda to make a summer beverage to keep you cool through the hot days!

Make a Shrub

Ingredients

  • 2 - 6 ounce raspberries
  • 2 cups granulated sugar
  • 2 cups white vinegar or balsamic vinegar (we experimented with both!)

Instructions

  1. Combine raspberries and sugar in a glass bowl or lidded container. Stir to combine.
  2. Cover and refrigerate for 2-5 days. Use a fine mesh sieve and strain out all raspberry solids. Discard solids.
  3. Mix raspberry mixture with vinegar and stir well. Transfer to a 1 quart mason jar and keep refrigerated.

Easy Classic Rugelach

Yields 40 to 48 rugelach

Dough
2 cups (260 grams) all-purpose flour
1/2 teaspoon fine sea or table salt
1/2 pound (225 grams) unsalted butter
1/2 pound (1 8-ounce or 225-gram package) cream cheese

Filling
2/3 cup (135 grams) granulated sugar
1 1/2 tablespoons ground cinnamon
1/3 cup miniature chocolate chips or finely chopped bitter- or semi-sweet chocolate
1/3 cup toasted nuts, chopped small (I used walnuts)
1/3 cup dried fruit, chopped small; (I used tiny dried currants, no chopping needed)
1/2 to 3/4 cup jam (I used seedless raspberry, apricot is more traditional)

Finish
1 egg beaten with 1 teaspoon water or milk
Remaining cinnamon-sugar from above

Make the dough:

In a food processor: Place flour and salt in work bowl fitted with standard blade. Pulse to combine. Add cream cheese, chopped into large chunks, and run machine until it’s fully dispersed into the flour. Add butter in large chunks and run machine until dough starts to clump. Dump out onto a large piece of plastic wrap and form into a flattish disc.

With a mixer: Let butter and cream cheese soften at room temperature. Beat both together until light and fluffy. Beat in salt. Add flour, beating until it disappears. Scrape dough onto a large piece of plastic wrap and form into a flattish disc.

Both methods: Chill dough until totally firm — about 2 hours in the fridge you can hasten this along in the freezer for about 30 minutes. (Dough keeps in fridge for up to a week, and in freezer much longer.)

Form the pastries:

Heat oven to 350 degrees F and line a couple baking sheets with parchment paper or nonstick baking mats.

Stir cinnamon and sugar together in a small dish. Combine coarse mixture of chocolate, nuts and dried fruit in a second dish.

Divide dough into quarters and roll first quarter out on a floured counter into a rectangle about 12 inches wide and 7 to 8 inches long, with the wider side to you. Thinly spread dough to all but the furthest 1/4 inch from you — which seals better once rolled if bare — with about 2 to 3 tablespoons jam. (I find that with seedless raspberry, 2T covers nicely but with thicker jam, you’ll need 3T to coat it thinly. If your jam is difficult to spread, you can warm it gently in the microwave for a few seconds first.) Sprinkle with 2 tablespoons cinnamon-sugar mixture, then 4 tablespoons coarse fruit and nut mixture.

Roll dough from the 12-inch side in front of you into as tight as a log as you can, using your fingers to lightly seal the ends onto the log. Repeat with remaining logs.

Now, choose your final shape:

To make classic, easy sliced cookies: Place log of filled dough in freezer for 10 to 15 minutes; it will cut more cleanly once semi-firm. Trim ends from log so they have a clean shape. Cut log into 10 to 12 even slices. Arrange on prepared baking sheets a couple inches apart from each other.

To make a ring of spirals: Place log of filled dough in freezer for 10 to 15 minutes; it will cut more cleanly once semi-firm. Trim ends from log so they have a clean shape. Cut log into 10 to 12 even slices. Arrange them in a ring formation on prepared baking sheets so that each link touches. Do note: This will be the hardest to lift in one piece from the baking sheet once cool.

To make a pull-apart wreath: Form log into a ring, connecting the ends and smoothing the dough to seal the shape. Place ring in freezer for 10 to 15 minutes; it will cut more cleanly once semi-firm. On prepared baking sheet, cut 10 to 12 evenly spaced apart notches in ring, cutting through all but the last 1/4-inch of log so it stays connected.

To make a pull-apart log: Place log of filled dough in freezer for 10 to 15 minutes; it will cut more cleanly once semi-firm. Trim ends from log so they have a clean shape. On prepared baking sheet, cut 10 to 12 evenly spaced apart notches in log, alternating sides that you cut from, cutting through all but the last 1/4-inch of log so it stays connected.

To make a split log twisted together like a babka: Don’t. It was a flopped-open mess. We couldn’t even eat it. [biggest lie, ever]

For all shapes: Brush top(s) lightly with egg wash and sprinkle with a total of 1 teaspoon of the remaining cinnamon-sugar mixture. Bake for 20 to 25 minutes, until golden brown on top. Individual cookies need to cool only a few minutes on baking sheet before they can be transferred to a cooling rack but larger rings, wreaths and logs do best if they cool at least 3/4 of the way to solidify more before attempting to carefully transfer them.

Cooled cookies keep in a container at room temperature for a week, and in the freezer for a month. Just not around here.

More do-ahead tips: Your filled log of rugelach is also easy to freeze until needed (I did this with the two I had left). Wrap well, and you can slice it into cookies straight from the freezer, baking them while still frozen — you’ll just new a few extra minutes in the oven.

Recipe courtesy of Smitten Kitchen

 

Almond Shortbread Sandwich Cookies

Yields 2 1/2 dozen 2-inch sandwiches

For Cookies:

8 ounces (1 cup) cols unsalted butter, cut into 1/2 inch pieces
1/2 cup granulated sugar
1/2 teaspoon table salt
10 ounces (2 1/4 cups) all-purpose flour
3 3/4 ounces (3/4 cup) finely ground almonds

For Decorating:
Heidi's Raspberry jam
Confectioner's sugar

Line two baking sheets with parchment.  Combine butter, sugar, and salt in mixer bowl (use the paddle attachment) or a large mixing bowl.  Mix on low speed until the butter comvines with the sugar but isn't perfectly smooth, about 1-2 minutes. 

Line two baking sheets with parchment. Combine the butter, sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl. Mix on low speed until the butter combines with the sugar but isn't perfectly smooth, 1 to 2 min. Add the flour and almonds and mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 min.; don't overmix.

Roll the dough: On a lightly floured surface, roll the dough to about 1/8 to 1/4 inch thick (these cookies puff a little, and a thinner cookie makes a more appealing sandwich). Aim for a uniform thickness to ensure even baking.

Cut the dough: Cut the dough into bars or squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. If the dough becomes sticky, refrigerate it briefly.

To make the sandwich tops, cut a smaller shape (try circles or hearts) in the center of half of the cookies; be sure the border is fairly wide so the cookie doesn't fall apart.  Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 minutes.

To bake: Position oven racks in the upper and lower thirds of the oven and heat the oven to 300°F. Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 min. to 1 hour. (After 15 min., swap the position of the baking sheets and rotate them 180 degrees for even baking.) If the cookies are done before 30 min., reduce the oven temperature to 275°F for the remaining batches; if they take longer than 1 hour, increase the temperature to 325°F.

Assemble the baked, cooled cookies: Dollop a small amount of jam in the center of the cookie bottoms (on the flat side) and spread it lightly with a spoon all over but not quite to the edge. Dust the cookie tops with confectioners' sugar. Sandwich the tops and bottoms together. The jam remains soft for a day or two, so these cookies need extra care when packing.

 

Breakfast Raspberry Shortcake

Difficulty: Easy


Yield: 8 servings

List of Ingredients:


1/4 cup Heidi's Raspberry Jam
1 cup rolled oats(quick or old-fashioned, uncooked)

1 cup flour

1/ 4 cup sugar

1 Tbsp. baking powder 

1 tsp. grated lemon peel 

1/2 tsp. baking soda 

1/4 cup(1/2stick) margarine

2/3 cup buttermilk

1 8-oz. carton vanilla yogurt

Directions:
 Heat oven to 400 degrees. 
Lightly spray cookie sheet with no stick cooking spray or oil lightly. 
Combine oats, flour, 2 tablespoons sugar, baking powder, lemon peel and baking soda; mix well.Cut in margarine until crumbly. 
Add buttermilk. Mix just until moist­ened. Knead on floured surface 10 minutes. 
Place on prepared cookie sheet. 
Form into 8-inch circle.
Bake 15 to 20 minutes or until golden brown. 
Top with yogurt, raspberry jam and remaining 2 tablespoons sugar. 


Cool Raspberry Soup

 

Difficulty: Easy         



 

List of Ingredients:


1/4 cup Heidi's Raspberry Jam
20 oz. frozen raspberries, thawed, or use fresh raspberries

1 1/4 cups water

1/4 cup white wine,
optional:
 1 cup cran-raspberry juice

1/4 cup sugar

1 1/2 tsps ground cinnamon

32 whole cloves

1 Tbsp. lemon juice

1 carton (8 oz) plain yogurt
1/2 cup sour cream

Directions:
In a blender, puree raspberries, water, and wine (if desired). Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon, and cloves. bring just to a boil over medium heat. Remove from the heat, strain, and allow to cool. Whisk in lemon juice and yogurt.

Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream. Yield: 4-6 servings.