Berries Are Back

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We were compiling our favorite berry recipes this morning and as we were thinking about the ways that we use our raspberry purée and singing raspberry beret, we heard that Prince had died. We have always loved Prince so we’re calling that recipe our raspberry beret from now on. May he rest in peace.

Raspberry Beret (purée)


  • 2 pints fresh raspberries
  • 1/4 c sugar


  1. Combine the berries and sugar in a sauce pan
  2. Heat on a medium / low flame. Stir
  3. In about 10 min the berries should be liquified
  4. Remove from. Heat and strain
  5. Use a fine mesh strainer. Seeds are unpleasant. They can also add bitterness
  6.  You should have about 2cups

Chocolate Raspberry Ice Cream Sauce


  •     1 c   Raspberry Beret
  •     1/2 c good quality chocolate chips (white, milk, dark. Choose what you like)

Heat on a low flame until the chocolate melts and serve

Spinach Salad with Raspberry Vinaigrette


Raspberry Vinaigrette 

We use this on spinach salad. Or as a marinade for chicken

  • 1/2 c raspberry beret
  • 1/4 c extra virgin olive oil
  • 3 Tbsp balsamic vinegar

Salad Ingredients

  • 4 c baby spinach
  • 1 recipe (about 1 c raspberry vinaigrette)
  • 1/4 -1/2 c cashews
  • 1/4-1/2 c goat cheese
  • 1/4 -1/2c fresh raspberries
  • 2 -3 poached chicken breasts boneless, skinless, sliced

To poach the chicken breasts

  • 4 boneless, skinless chicken breasts
  • 1/2 c chopped onion
  • 1 smashed clove garlic
  • 1/2-1 tsp salt
  • 1 carrot chopped
  • 1 c white wine
  • 1/2 tsp tarragon (you can use any dried spice)
  • Enough water to cover the ingredients


  1. Put the chicken on the bottom of a large sauce pan. Spread them out if you can.
  2. Add the rest of the ingredients
  3. Cover with cool water
  4. Bring it to a boil
  5. Turn it down to a strong simmer
  6. 10 min aprox. Check to make sure the meat is cooked through and remove the chicken
  7. Put the spinach in a large serving bowl
  8. Toss with dressing leave some for drizzling over the chicken
  9. Add nuts. Toss
  10. Add berries
  11. Top with sliced chicken breasts
  12. Drizzle with dressing and serve.

Blueberry Parmesan Pasta

It may sound weird but it’s delicious especially with chicken


  • 1 lb box of pasta. Bow tie shape is great
  • 1 c blue berries
  • 4 Tbsp butter sliced
  • 1/2-3/4 c grated Parmesan
  • 2-3 poached chicken breasts (optional)


  1. Cook the pasta according to the directions
  2. Drain don’t rinse it
  3. Put the pasta back into the pot and toss with the butter, berries and cheese
  4. If you are adding the poached chicken slice it and lay slices on top of either the individual servings or the serving bowl for the table.

Blackberry and Fontina Grilled Cheese with Basil

A friend gave us a similar idea a few years ago. Its genius 


  • Fresh baked bread sliced thick – some people like olive bread but we prefer a rustic multigrain
  • 1 1/2 c fresh black berries
  • 15 fresh basil leaves sliced
  • 1/2 lb fontina sliced
  • 3 Tbsp olive oil


  1. Use either a mortar and pestle or a bowl with a large fork. And mush the berries and basil
  2. Take 2 slices of bread and spread a thick layer of the blackberry basil combo on one slice
  3. Top that with a couple of slices of cheese
  4.  Heat the oil in a skillet
  5. When it’s hot put the second slice of bread on top and cook the sandwich on each side until both sides are golden.

Mixed Berry Crisp

Great with ice cream or whipped cream


  •   1/2 c sugar
  •   1/4 c corn starch
  •   2 c fresh blueberries
  •   2 c fresh raspberries
  •   1 c fresh blackberries

For the crisp

  • 1 1/4 c packed light brown sugar
  • 1 c flour
  • 3/4 c quick cooking oats
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3/4 c butter at room temp. Sliced


  1. Preheat oven to 375
  2. Mix the sugar and cornstarch
  3. Toss the berries in the mixture and coat them
  4. Heat the coated berries in a sauce pan stirring constantly
  5. Bring it to a boil still stirring
  6. When it has thickened about 4 min remove from heat
  7. Pour into an 8x8x2 greased baking dish
  8. Mix brown sugar, Flour, Oats, Cinnamon, Salt – In a large bowl
  9. Add slices of butter
  10. Mix by hand squish it between your fingers until it’s crumbly
  11. Add the crumble mix to the top of the berries.  It doesn’t need to be smooth   Just crumble it all over with your hands
  12. Bake for 30 min
  13. Let cool for 20 min

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