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Posts tagged ‘raspberries’

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Two of my favorite fruits are figs and raspberries and lucky for me they’re both in season right now. They may be totally different fruits with completely different flavors, but both are equally delicious. The firm little red berries are sweet with a tart burst of flavor while the figs, no matter which variety you enjoy, are fleshy and range from super sweet to mild. Because these two fruits go so well together Food & Wine decided to use them both to make a cake and the result is pure summer joy.

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But better than the flavor of the cake, is how easy it is to make. See, it’s really just your basic cake recipe. But once you put these two wonderful fruits into it, that’s when it turns into something really special. Just spoon the batter into the cake pan, then press the raspberries and figs into the batter. Bake the cake and enjoy the deliciousness. Like I said, simple.

It’s so simple in fact, that this dessert is a nice treat for the family during the week, but is pretty enough to make for a special occasion. No matter what you choose to make it for, you won’t be disappointed. Make it soon, though because raspberries and figs won’t be around for long.

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Raspberry and Fig Cake


  • 1 cup sugar
  • 3 eggs
  • 1 stick butter
  • zest of 3 limes
  • juice of 1 lime
  • 1-1/2 cups flour
  • 1 cup raspberries
  • 4 figs (any variety), sliced into quarters
  • powdered sugar for dusting


  1. Preheat oven to 350°F. Grease a 9-inch springform pan and set aside.
  2. Beat together the sugar and eggs until fluffy. Add the butter and 2/3 of the zest and continue beating until combined.
  3. Alternately beat in the flour and lime juice until combined. Pour the batter into the prepared pan and smooth the top with a spatula. Add the raspberries and figs by gently pressing them into the batter. Bake the cake in the middle of the oven for 45 – 55 minutes or until a toothpick, when pricked in the middle, comes out clean.
  4. Transfer the cake to a cooling rack and let cool for at least 20 minutes. Run a knife around the edge and release the springform pan. Dust the cake with the remaining zest and powdered sugar. Slice and serve.

labeled clafoutis

I love desserts. As you can see from this blog, if there’s one thing I love more than anything, it’s desserts. It doesn’t matter if it’s cookies, brownies, cakes or popsicles, if it’s sweet, I’m in. But more than desserts, I love simple desserts. Those are the ones that I know by heart and take less than an hour to make. (That includes cooking time). This clafoutis is one such dessert.

I made this clafoutis after I tasted it at Melissa’s a couple weeks ago. Amy Riolo came to visit and discuss her new book, The Ultimate Mediterranean Diet Cookbook. While all the dishes made from the book were delicious, what I liked most about the cookbook was the science behind it.


See, the Mediterranean Diet is all about eating fresh, healthy food with family and friends while maintaining an active lifestyle. I’m all about that. I know, it may seem like I prefer rich, heavy foods, but most of the time I like to cook meals that use fresh ingredients and then eat them with my family. As a matter of fact we have a rule here at the Kitchy household: every night we sit down at 6 o’clock and eat dinner together. As a family. We enjoy our food while we talk about what we all did during the day. It’s nice. Not only do we get a delicious meal, but we get to unwind and reconnect with each other after a busy day of school or work.

quinioa fig salad

Hubs and I decided to do the 6 o’clock dinner thing because that’s what our families did when we were growing up, and their families did when they were growing up. As a matter of fact it’s what most families did all through the 40’s, 50’s and 60’s. While families ate things made with butter, cream and what seem like less-than-healthy ingredients, they were much thinner and healthier than we are today. But that wasn’t the case just in this country. It was and still is the case in most of the countries along the Mediterranean sea. To me that says something. It says that all those processed boxed dinners may not be the best way to enjoy a meal at the end of the day. It says that cooking with fresh, delectable ingredients is a much better way to go.


Now, I know that a dessert like the clafoutis may not seem like a healthy choice, but this dessert is made with some of the most basic ingredients. It’s actually what makes it part of the Mediterranean diet and the perfect choice for any time of year. All you need is a little cream, a couple eggs, some flour, a little sugar and your favorite fruit. Yes, it’s that easy and why, according to Riolo, French housewives having been “whip(ping) it up” for decades. I whipped it up in about 40 minutes. It was so yummy, I can’t wait to whip it up again.

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Raspberry Citrus Clafoutis


  • 5 tablespoons sugar, divided
  • 1 cup raspberries
  • 2 eggs
  • 1/2 cup flour
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1 teaspoon orange zest
  • 1 teaspoon orange blossom water
  • pinch of salt


  1. Preheat oven to 375° F and butter an 8-inch baking dish (either a circle or square one will work).
  2. Cover the bottom of the baking dish with 2 tablespoons of sugar. Add the raspberries, turning to coat and set the dish aside.
  3. Beat the eggs and the remaining sugar in a large bowl until light and fluffy, about 3 minutes. With the mixer running, add the flour, cream, vanilla, orange zest, orange blossom water and salt until combined, another couple minutes.
  4. Pour the batter into the prepared baking dish over the raspberries. Bake for 15 – 20 minutes until the top is golden and the custard is set. Let cool for 10 minutes and serve.

I love magazines. As you know there have been plenty of recipes I’ve posted that have come from the torn-out pages of many a cooking magazine. While my far and away favorite is  Fine Cooking, I’m also a huge fan of Better Homes and Gardens and Sunset. But today’s recipe, didn’t come from any of those. Today’s dessert came from a magazine I don’t think I’ve ever even opened before. It came from All You. And it couldn’t have appeared at a better time.

See, I was looking for a dessert for the 4th of July. I wanted something that was simple and sweet, something that was easy to make and would be perfect to take to a picnic or barbecue. And while the design makes it the ideal choice for this Friday’s holiday, it will wow friends and family all summer long.

What makes this pizza the perfect summer dessert? It’s not only beautiful to look at, it’s super easy to make. From start to finish this cookie only took me about 1 hour to prepare. The hardest part was the star design, which in all honesty was not that hard at all. I also love that it’s so versatile. Sure, I used raspberries, blueberries and mascarpone, but you could easily substitute strawberries or cherries for the raspberries and cream cheese or goat cheese for the mascarpone. But whichever fruit or cheese you choose, the end result will surely make you the hit of the party.

Patriotic Cookie Pizza


  • 2 rolls Pillsbury Sugar Cookie dough
  • 1 (8 oz.) container mascarpone cheese
  • 1/4 cup powdered sugar
  • 2 cup fresh raspberries
  • 2 cups fresh blueberries
  • 1/4 cup orange marmalade


  1. Preheat the oven to 350°F and grease a 12″ pizza pan, set aside.
  2. Slice the cookie dough into 1/4″ slices and place around the pan in a spiral. Using floured fingers, press evenly around the pan to seal the dough together forming one giant sugar cookie crust. Bake for 15-20 minutes or until golden brown. Let cool completely, at least 20 minutes.
  3. In a small bowl mix together the mascarpone and powdered sugar until smooth. Spread over the baked cookie crust.
  4. Arrange the raspberries in the shape of a star in the center of the cookie. Arrange the blueberries in the remaining space around the raspberries.
  5. Heat the marmalade in a small pan over low heat until melted. Brush the melted marmalade over the berries. Slice and serve immediately.

Clover Club

Since St. Patrick’s Day is just over a week away I decided to bring you a cocktail that is neither green nor has Irish in the name. You’re probably thinking “wait, what?! How can there be a St. Patrick’s Day cocktail that is neither green nor Irish?” Easy, it has Clover in the title, and as you all know clovers are also big during St. Patrick’s Day. But as I said this clover is neither green nor four-leaved. It is instead pale pink and seriously packs a punch.

The Clover Club was named for a group of Philadelphia journalists who met regularly from 1882 into the 1920’s at the Bellevue Hotel. Although the group was mainly made up of journalists, plenty of celebrities were invited to the party… pretty much to be heckled. But much like the Algonquin Circle, if you could get into the Clover Club, even if it was for just one drink, you were thought to be able to get in anywhere.

While the club started in 1882, the cocktail for which it was named was created around the turn of the century at the Bellevue. Although it’s pink in color, Jack Townsend, the president of the Bartender’s Union, was quoted in 1951 as saying “the Clover Club drinker is traditionally a gentleman of the pre-Prohibition school,” a “distinguished patron of the oak-paneled lounge.” In other words he’s a man’s man.

So on this Irish holiday men can feel confident drinking the Clover Club because it packs a gin-based punch while women can enjoy the cocktail because it’s pretty in pink. And if anyone asks why in the world you’d be drinking a pink cocktail on a holiday that’s all about being green, just quote the men from the Clover Club: “While we live, we live in clover; When we die, we die all over!” Happy St. Patrick’s Day everyone.

Clover Club


  • 2 oz. dry gin
  • 1/2 oz. lemon juice
  • 1 egg white
  • 1/4 oz. raspberry syrup


  1. Pour all ingredients into a cocktail shaker with cracked ice. Shake vigorously for a minute, strain into a cocktail glass, and serve.  Note: Incidentally, if you add a sprig of mint for garnish, you’ll have yourself a Clover Leaf Cocktail.

As you know, I’m a mother with a toddler which means my days are pretty packed. Because my days are so packed I only have the chance to go to the grocery store once a week to get everything I need for the upcoming week. Since I’m there so often, I’ve had a chance to really examine my store, especially the checkout lines.

Have you ever taken a good look at the checkout before? It’s amazing how much stuff there’s still left to buy even though you’re cashing out to leave: candy bars, every kind of gum imaginable, even breath mints. But if you’re not in the mood for edible items there are also magazines. Half of them are the social, keep you up to date on who’s dating (or married) who and which stars have suddenly lost (or gained) enormous amounts of weight. But right next to all those impulse buys are usually one or two cooking magazines, like Sunset, Real Simple or Better Homes and Gardens. These are the things I buy impulsively because there’s always a recipe or two buried in the pages that look interesting. A few months ago the same thing happened: I picked up Sunset’s Best Recipes of 2012 and found several yummy sounding recipes including a delicious oven pancake that seemed like the perfect treat for a Mother’s Day brunch.  I was right.

The pancake was a rich, custardy entreé covered with my favorite berries. (Although the recipe calls for strawberries and raspberries, you could easily substitute blueberries or blackberries or any combination that you prefer.) It was like having a delicious dessert for breakfast that goes perfectly with coffee or a mimosa.

So, after a long year of making breakfasts, dinners and school lunches, this pancake is the perfect treat to show Mom how much you care. And since all the ingredients get poured into an oven-proof skillet and baked in the oven, it’s an easy recipe for the kids to make alone or with their daddies. But best of all, it allows moms everywhere (even me) to sleep in on Sunday. And if you’re a mother, you know how nice those extra five minutes of “beauty rest” can be.

Custard Oven Pancake with Mixed Berries


  • 4 large eggs
  • 1/4 cup honey
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1 cup flour
  • 2-1/2 cups milk
  • 2 cups raspberries, divided
  • 1/4 cup butter
  • 1 pound strawberries, hulled and chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar


  1. Preheat the oven to 425° F. Place an oven-proof 12-inch skillet in the oven to warm.
  2. While the skillet is warming, whisk the eggs, honey and lemon zest together in a large bowl until combined. Add the salt, flour and 1/4 cup milk and continue to whisk until smooth. Whisk in the remaining milk and set aside.
  3. Purée 1 cup of raspberries in a food processor until smooth. Strain to discard the seeds.
  4. Using an oven mitt, remove the warmed pan from the oven and reduce the temperature to 400°.
  5. Add the butter to the pan and swirl until melted. Pour the batter into the pan. Pour the raspberry purée over the batter in wide ribbons. Bake the pancake for 30 minutes or until golden brown. Let cool for 10 minutes (the pancake will fall).
  6. While the pancake cools, combine the strawberries, remaining raspberries, lemon juice and sugar in a bowl and let stand for 10 minutes. Spoon half the berry mixture onto the pancake and place the rest on the side in a bowl. Cut the pancake into wedges and serve.