You are here: Home / Archives for Raspberries

5 Ingredient Friday: Blueberry Cherrie Smoothie

August 12, 2011 by 2 Comments

This week’s 5 Ingredient Friday recipe is inspired by my freezer. Right now it’s jam packed full of fruits and vegetables that I’ve washed up and put into freezer bags. Cherries were on sale a few weeks ago so I bought about 3 lbs of them and I pitted them, washed them, and bagged them up. I also have 2 quart sized freezer bags full of fresh blueberries that came in my CSA box. I love to use fresh fruit in Smoothies. I know that there aren’t any extra sugars in them and it’s usually much cheaper than buying frozen fruit from the grocery store. Another reason I love to use fresh fruit that has been frozen is because it makes the smoothie a lot colder and I don’t need to water it down with ice.

This recipe for a Smoothie can be adapted to whatever fruit you have on hand. I happened to have extra Cherries and Blueberries in my freezer so I used those.  I also use Peaches, Raspberries, Strawberries, Blackberries, and even Pineapple when I make Smoothies. It just all depends on what I have in my freezer and what I’ in the mood for.  This recipe that I make serves at least 2 people, if not 3. So you can probably cut this in half if you’re making it for yourself.

 

  • 2 bananas, chopped up (I prefer them to be frozen)
  • 1 1/4 cup of orange juice (you can use another flavor here)
  • 2 scoops of sherbet (pick your flavor; I use orange flavored)
  • 2 cup of cherries (fresh or frozen)
  • 1 cup of blueberries (fresh or frozen)

Put 1 cup of orange juice in a blender (My recommendation: Vitamix). Add in your two bananas and blend until the bananas are blended thoroughly with the orange juice. Add in your cherries and blueberries. Blend until the fruit is blended in, adding about 1/4 cup of orange juice.  Add in 2 scoops of sherbet and blend until it’s all incorporated.  Serve.

Cherries

 

Blueberries

Everything in the Vitamix

All blended together

Add 2 scoops of Sherbet

The finished product!

What’s your favorite Smoothie flavor?

Related Posts

Filed Under: 5 Ingredient Friday, CSA, Fruit, Gadgets, Recipes · Tagged With: , , , , , , , , , , , , , ,

Rhubarb-Raspberry-Strawberry Galette

May 16, 2011 by 1 Comment

I got some Rhubarb in my first CSA box this past week so I knew I had to make something with it. I’ve never had it before, but I know that it’s usually paired with Strawberries. I was all set to make a Strawberry Rhubarb Crisp that I saw in the Food Network Magazine, but then I saw an email in my inbox from Fine Cooking. It was a recipe for Rhubarb-Raspberry Galette. I really liked how they were little individual desserts. So I decided to give this recipe a whirl. I had both raspberries and strawberries, so I used some of each. I cut down the amount of rhubarb since I wasn’t sure if I would like it since I’ve never had it. I didn’t want it to ‘ruin’ the recipe.

Rhubarb-Raspberry Galette

For the dough:
10 oz. (2-1/4 cups) all-purpose flour
1 tsp. sugar
1/4 tsp. salt
6 oz. (12 Tbs.) unsalted butter, chilled and cut into small pieces
1/2 cup ice water
For the filling:
1-1/2 lb. rhubarb
1 cup raspberries
3 Tbs. flour
1 to 1-1/4 cups sugar
Melted butter for brushing
Sugar for sprinkling

To make the dough 

Combine the flour, sugar, and salt; cut in the butter until the mixture resembles coarse crumbs. Add the ice water and toss just until the mixture holds together. Be careful not to overmix. Press the dough into a ball, cover with plastic wrap, and refrigerate at least 30 minutes.

Line a baking sheet with kitchen parchment. On a lightly floured work surface, roll out the chilled dough into a 14-inch circle, about 1/8 inch thick. Transfer the dough to the prepared baking sheet and refrigerate while preparing the filling.

To make the filling

Trim the ends of the rhubarb and, if the stalks are more than 1 inch thick, cut them in half lengthwise. Cut the stalks into 1-inch-long pieces. In a large bowl, gently toss the rhubarb and raspberries with the flour and sugar. Let stand until moist, 5 to 10 minutes.

Heat the oven to 400°F. Remove the dough from the refrigerator and let sit at room temperature until it’s just pliable, about 5 to 10 minutes. Gently spread the fruit in the center of the dough, leaving a 2-inch margin around the edge. Carefully fold the edge of the dough over the fruit, pleating it as you go. Brush the edge of the dough with melted butter and sprinkle with sugar.

Bake until the pastry is golden brown and the fruit is soft and bubbling, 45 to 55 min. Set on a rack to cool slightly.

 


Dough is ready to chill in the refrigerator

Rhubarb, Raspberries & Strawberries

Up close & personal

All lined up ~ waiting to go in the oven

The finished product

My thoughts…

This is an example of how not every recipe that I try works out very well. LOL! Now as you can see mine definitely didn’t turn out looking like the picture on their web site, lol! But I did the best that I could do given the humidity and all of the jazz.  Truth be told, I really dislike making my own dough and rolling it out, etc. I  just don’t like doing it because it seems like something always goes wrong! Looking back, I should have made them a little bigger. I had to put the dough back in the fridge for a bit after cutting out the rounds because it was so warm. I think I also let the fruit mixture sit too long with the flour & sugar because it looked like it had too much juice in it.

These really didn’t turn out all that well. They opened up a bit and the filling came out some. I tasted part of one and I thought that the rhubarb tasted pretty good. I can totally see how those flavors go together.  But I will be honest – we did not eat them. The trash can did. So while it wasn’t a successful recipe for me, at least I got a blog post out of it! :) I still have some rhubarb left that I threw in the freezer for another day. I think I will try to make that Rhubarb Crisp I was talking about earlier. If only I hadn’t changed my mind… ;)

Related Posts

Filed Under: CSA, Dessert, Desserts, Fruit, Recipes, What's in the Box? · Tagged With: , , , , , , , ,