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Radishes and Raspberries

RADISHES Sugar Snaps with Bacon & Radishes 3/4 pound sugar snap peas 3 ounces red radishes 3 ounces bacon Wash snap peas and dry. Trim the ends of the snap peas and remove the strings running down the length of the pods. Set aside. Wash radishes and dry. Trim ends of radishes. Cut radishes into 1/8 inch cubes. Set aside. Cut bacon into cubes. Place bacon in medium nonstick skillet. Cook over medium heat until fat is rendered and bacon is cooked, approximately 3 minutes. Meanwhile, bring a pot of salted water to a boil. Add snap peas and diced radishes. Cook 3 to 4 minutes, until peas are tender but not soft. Drain in colander. Pat dry with paper towels. Add snap peas and radishes to pan with bacon. Stir. Heat gently and serve immediately.   Smashed Radishes 20 radishes 1/4 ts salt 1 tb soy sauce 2 tb vinegar 1 green pepper, slivered 1 ts sugar, brown or white 1 garlic clove, minced 1/2 ts salt 1 ts peanut or olive oil Wash and trim radishes. Lay each on its side, then crush by pounding with the side of a cleaver. (The radishes should split open, but not break in two.) Sprinkle with salt and let stand 5 to 10 minutes; then drain. Transfer to a bowl. Combine soy sauce, vinegar, sugar, garlic and salt. Add to radishes and peppers and toss gently. Refrigerate, about 20 minutes. Sprinkle with peanut oil just before serving. NOTE: Instead of crushing the radishes, you may make a crisscross cut in the top of each, to let the seasonings penetrate. Radishes And Red Onion Salad 1 sm red onion 2 bunches radishes 15 oz mandarin oranges,       drain and reserve liquid 2 tb olive oil 1 tb red wine vinegar Halve and thinly slice the red onion. Rinse the radishes and thinly slice them. In a bowl, gently toss the onions, radishes, and oranges together with the olive oil and vinegar. Add 2 tbsp orange syrup and toss again. Pour into deep platter and serve at room temperature. Stuffed Radishes 1 lb radishes, halved crosswise 4 oz cream cheese, softened 1/2 c black olives, pitted, minced 2 tb minced fresh parsley leaves small parsley sprigs, for garnish Trim the narrow end of each radish half so that the half will stand upright and with a small melon-ball cutter hollow out a 3/4-inch cavity in each half, dropping the halves as they are hollowed into a bowl of ice and cold water. Cream the cream cheese, stir in the olives, the minced parsley, and salt and pepper to taste, transfer the mixture to a pastry bag fitted with a 1/2-inch plain tip. Transfer the radishes, hollowed-sides down, to paper towels, let them drain for 5 minutes, and pipe the cream cheese mixture into them. Garnish each stuffed radish with a parsley sprig. The radishes may be stuffed 1 1/2 hours in advance and kept chilled. Peppered Beef With Onions & Radishes 1 tb sugar 1 1/2 ts black pepper 1 ts fennel seeds 1 lb flank steak -      sliced into 1/4" strips 3 ts olive oil 2 bunches scallions - cut 12 radishes -      sliced into 1/4" pieces 1 c chicken stock 2 tb soy sauce 1 tb cornstarch In a mixing bowl, whisk together 1/2 c stock, sugar, black pepper and fennel seeds. Add the steak strips and toss to combine. Allow to marinate for 2 hours or overnight in refrigerator. In a large saute pan, heat the oil until very hot. Strain the meat from the marinade, (save marinade), and add the meat to the pan. Saute, to brown on all sides. Add the scallions and radishes and saute for 2 minutes. Add the reserve marinade, 1/2 c chicken stock, and soy sauce. Stir to combine and bring to a simmer. Stir in the cornstarch to thicken sauce. Allow to cook for 2 minutes. Cooked Radishes 1 lb red radished, trimmed 2 tb butter or margarine 1/4 c brown sugar 1/2 c chopped parsley 1/2 ts dill, (optional) 1/4 ts salt Bring 1 cup water to a boil with the 1/4 teaspoon salt in a medium saucepan. Add prepared radishes, cover and simmer till radishes pierce easily with a toothpick. Drain water. Add margarine and brown sugar and toss to form a glaze. Add parsley and/or dill and serve. Radishes With Chive Cream Cheese 8 md radishes 2 tb cream cheese, softened 1 ts fresh lemon juice 2 tb thinly sliced fresh chives Trim root ends of radishes so radishes will stand upright and cut 1/4 inch from stem ends. With a small melon-ball cutter, scoop out center of each radish, leaving a 1/3-inch-thick shell. In a small bowl, whisk together cream cheese, lemon juice, chives, and salt and pepper to taste. With a small knife fill radishes with cream cheese mixture. Glazed Radishes, Carrots & Peas 1/2 c butter or margarine 1/4 c water 1 tb lemon juice 18 oz radishes 3 cn carrots, small, whole 20 oz peas, frozen 1 1/2 ts salt 3/4 ts sugar 1/2 ts pepper Drain cans of carrots. In 6-quart saucepot over medium heat, heat butter or margarine, water, lemon juice, and radishes to boiling. Reduce heat to low, cover and simmer 30 minutes, stirring often, or until radishes are tender. Add carrots and remaining ingredients, cook 10 minutes, stirring occasionally, or until carrots and peas are heated through. Radishes In Cream 1 bn radishes thinly sliced 1 lettuce leaves DRESSING 1/4 c thinly sliced scallions 1/4 c sour cream 1/4 c fresh plain yogurt 1 pinch salt 1/4 ts pepper 1/2 ts prepared horseradish 1 tb chopped parsley GARNISH 1 tb chives, minced Combine radishes with dressing and mix together well. Serve on lettuce leaf cups. Lemony Rice Salad With       Carrots & Radishes 2 tablespoons water 1 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups hot cooked long-grain rice 3/4 cup shredded carrot 3/4 cup shredded radish 1/4 cup golden raisins 3 tablespoons chopped      walnuts, toasted Combine the first 6 ingredients in a small bowl. Combine rice and remaining ingredients, drizzle with lemon mixture, and toss well. Serve warm or at room temperature.

RASPBERRIES Chicken Breasts With Raspberries 8 skinless, boneless chicken breasts salt & pepper 4 tb butter 1/4 ts red wine vinegar 1 c chicken stock 1/2 pt fresh raspberries Season chicken with salt & pepper. In a large frying pan, melt 2 T. of the butter over medium heat. Add chicken breasts and cook 3 minutes a side, until tender and opaque; do not brown. Remove to a serving platter and cover with foil to keep warm. Add vinegar to pan drippings and boil about 2 minutes until reduced to about 1 1/2 T. Add stock and boil until reduced by half, about 5 minutes. Remove from heat and swirl in remaining 2 T. butter. Gently stir raspberries into sauce. Pour over chicken and serve. Serves 4. Raspberries On Clouds 1/2 lb sweetened raspberries 4 sl angel food cake 1/2 c frozen dessert topping Serve raspberries over a dollop of topping on cake. Golden Acorn Squash With Raspberries 2 acorn squash, halved and seeded 4 tb butter 4 tb brown sugar 1 c fresh raspberries Preheat the oven to 350 degrees. Cut a thin slice off the bottom of the squash and stand them upright in a baking dish. Fill each half with 1 tablespoon butter and 1 tablespoon brown sugar. Raspberries can be added after squash have baked for 40 minutes. Cook them for another 5 minutes. Forever Raspberries Topping for Cakes 1/3 c seedless raspberry jam 1 dark chocolate curls 1/2 c fresh raspberries 1 tb confectioner's sugar Melt raspberry jam in small saucepan over low heat. Use 3 tablespoons to sandwich cake layers together. Brush 1 tablespoon over top layer. Cover cake with dark chocolate curls. Use remaining jam to glaze berries. Just before serving, sprinkle with sugar. Raspberries & Cream Snowflake Pie two pie crusts 1 1/2 c raspberry fruit pie filling 8 oz cream cheese, softened 14 oz sweetened condensed milk 1/3 c lemon juice 1/2 ts almond extract 1/2 ts powdered sugar Prepare 1 crust - bake at 450-degrees for 9-11 minutes or until lightly browned, cool. To make snowflake crust, unfold remaining crust onto ungreased cookie sheet. Cut crust into 7-1/2-inch-diameter circle, discard scraps. Refold circle into fourths on cookie sheet. With knife, cut designs from folded and curved edges, discard scraps. Unfold. Bake at 450-degrees for 6-8 minutes or until lightly browned, cool completely. Reserve 1/2 cup raspberry filling, spoon remaining filling into cooled crust in pan. In large bowl, beat cream cheese until light and fluffy. Add milk; blend well. Add lemon juice and almond extract, stir until thickened. Spoon over raspberry filling in crust. Refrigerate 1 hour. Spoon reserved raspberry filling around edge of pie, place snowflake crust on top. Refrigerate several hours. Just before serving, sprinkle with powdered sugar. Store in refrigerator. Red Cabbage with Raspberries 1/2 c butter 1 sm sweet onion chopped 1 md red cabbage, thinly sliced 2 c onion, sliced 2 whole tart apples, thinly sliced 3/4 c red wine vinegar 1/2 c sugar 1 pt raspberries Melt butter. Add sweet onions and saute until tender, about 2 minutes. Add cabbage, onions, apples, vinegar and sugar to pot. Cook until cabbage is limp, stirring frequently, about 15 minutes. Add raspberries. Cook until most of liquid has evaporated, about 25 minutes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over medium heat before serving). Raspberries In Honeyed Puree 1/2 c raspberry puree* 2 tb honey 1/2 pt red raspberries 1/2 pt golden raspberries Combine the raspberry puree and honey. Put the red and golden raspberries into a bowl and add the puree. Stir gently and let marinate at room temperature for 1 hour. (Refrigerate if preparing ahead; bring out of refrigerator 30 minutes before serving). Serve the raspberries alone, or as a topping over ice cream or angel food cake. Note: To make a raspberry puree: Pour a 10-ounce package of frozen raspberries in light syrup in a food processor or blender. Strain and use the puree. Lemon Whirligigs With Raspberries 2/3 c sugar 2 tb cornstarch 1/4 ts ground cinnamon 1/8 ts ground nutmeg 1 c water 3 c fresh raspberries Whirligigs: 1 c all-purpose flour 2 ts baking powder 1/2 ts salt 3 tb shortening 1 egg, lightly beaten 2 tb half and half 1/4 c sugar 2 tb butter or margarine, melted 1 ts grated lemon peel whipping cream additional raspberries, optional In a saucepan, combine sugar, cornstarch, cinnamon, nutmeg and salt. Gradually add water; bring to a boil. Reduce heat to medium; cook and stir until the sauce thickens, about 5 minutes. Place berries in an ungreased 1 1/2-qt. shallow baking dish; pour hot sauce over top. Bake at 400 for 10 minutes; remove from the oven and set aside. For whirligigs, combine dry ingredients in a bowl; cut in shortening until crumbly. Combine egg and cream; stir into dry ingredients to form a stiff dough. Shape into a ball; place on a lightly floured surface. Roll into a 12-inch by 6 inch rectangle. Combine sugar, butter and lemon peel; spread over dough. Roll up, jelly roll style, starting at a long side. Cut into 10 slices; pat each slice slightly to flatten. Place on top of berry mixture. Bake at 400 for 15 minutes or until whirligigs are golden. Garnish servings with cream and raspberries if desired. Raspberries Baked In Phyllo 1 box phyllo dough water to brush on phyllo 4 c fresh raspberries 1/3 c sugar 2 tb cornstarch 1 ts lemon zest 1 ts lemon juice melted butter to brush over phyllo powdered sugar for garnish Preheat oven to 350 degrees. Thaw phyllo according to package directions. Rinse and drain berries. In a large bowl mix sugar, cornstarch and zest together. Fold in berries, crushing some to release juices to make a syrupy liquid. Mix until well combined. Sprinkle in lemon juice and toss well. Line one 9-inch pie plate with 2 sheets of phyllo. Add raspberry mixture and brush overhanging phyllo with water. Flap overhang over berries to form a package. Line a second 9 inch pie plate with one sheet of phyllo and invert first pie plate with berries into second. Brush overhang with water and fold over top. Continue lining empty pie plate with sheet of phyllo, flip berry package into it, brush overhang with water and flap over top. Use a total of about 8 sheets of dough. Wipe out empty pie plate and spray with nonstick cooking spray. Layer 4 sheets phyllo, criss-crossed, in pie plate. Brush all over with water. Flip berry package into center of pie plate and gather up corners of phyllo, twisting into a ruffled topknot in center. Brush over all with melted butter. Bake 30 minutes or until golden brown and puffy. Serve dusted with powdered sugar.

Apples and Asparagus | Beans and Beets | Blackberries and Blueberries
Broccoli and Brussel Sprouts | Cabbage and Cantaloupes | Carrots and Cauliflower
Cherries and Corn | Eggplant and Gooseberries | Grapes and Greens
Horseradish and Lettuce | Mushrooms, Okra and Onions | Peaches, Peas and Pears
Peppers and Plums | Potatoes and Pumpkins | Radishes and Raspberries
Rhubarb and Rutabagas | Squash - Summer and Winter | Strawberries and Sweet Potatoes
Tomatoes | Turnips and Watermelon/Honeydew Melon

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