When I was growing up, I felt super lucky to have a large wooded backyard. I spent almost all of my (non-school) time out there, no matter what the weather was doing. One of my favorite seasons was summertime- when the raspberry bushes would flourish. I ate a lot of raspberries as a child. I looked forward to them every single year, for 12 years. When I moved out of my parents’ house at the age of 18, and ventured into my own world, the raspberries stayed behind.
Fast forward ten years:
I am so grateful to once again have woods in my backyard and raspberries a plenty. They just started to ripen, and are adding a nice burst of color to the predominately green landscape. We actually have several at least thirty-five raspberry bushes in our backyard… which means, I will be making a lotta pies.
Since I do maintain this food blog, I have to find ways to be more creative with my berry usage. And, I can assure you amazing readers that I will be using raspberries in many posts this summer season. But, please don’t unsubscribe! I hope to find a few different ways to use them… like this gelée. It’s very easy to make, especially if you don’t have to go foraging through your yard to collect a cup of raspberries.
And, I just discovered we have blackberries growing back there too. At least I think that’s what they are. Don’t worry, I won’t post any recipes for them until I know they aren’t deadly.
But, seriously, what’s summer without a boatload of berries?
Not berry good.
Wow.. can I get any lamer? I think the warm weather is making me a little campy. Onto the recipe:
Raspberry Chablis Gelée
makes four 1 cup servings
First, gather your glasses or molds, or whatever it is that you will be pouring your gelée into.
Next, find a large pot, preferably one that is wider than it is tall, that will adequately hold over 4 cups of water. The mixture will bubble up when it boils, and you want to keep all of that under control.
Place the Chablis, water, sugar, and agar agar into the pot. Bring to a boil, and then immediately reduce heat to low. Stir regularly and let simmer about 5-6 minutes. Stir in raspberries.
Pour into wine or champagne glasses or silicon mold.
If you are using the silicon mold, be sure to place a larger, more sturdy pan underneath the silicon one before you pour your liquid in. This will ensure a smooth transport. There’s little worse than boiling sugary syrup pouring down your leg as you try and control the wobble of the silicon mold while carrying it to the fridge.
Let the liquid chill in the fridge until firm. This takes a couple of hours.
Here is what it looks like if you are hardcore like I am, and you just bash the gelée out of its champagne glass mold:
I’m lying. I am not hardcore. My backdrop fell forward onto the glass while I was shooting my last photo. But, I did want to show you all the texture of the gelée, so whatever.
On a happier note- Meet Dot!
We visited our local animal shelter, and fell in love with this little gal who was abandoned when she was just 5 weeks old. She is super sweet and a great lap-pup. In fact, she rarely leaves my side. Dot helped me forage in the woods today, and she had pretty good luck beating me to the low hanging berries… which ever so slightly stained her little white muzzle. Awe… puppies and berries.
If you have the space and the heart, please adopt. So many animals need homes. So, so many.
And, if you have a really big heart and a lot of space, how about adopting a rescued farm animal? My family will certainly be putting our names on the list once we get a little more situated in our newly established homestead. Check out Farm Sanctuary’s FAAN program (Farm Animal Adoption Network) :
“FAAN is coordinated by Farm Sanctuary, a national farm animal rescue and protection organization which started the country’s first shelter devoted to victims of “food animal” production. Since the group formed in 1986, the FAAN Project has provided a “happy ending” for thousands of abused and neglected farm animals.”
These animals need permanent loving homes… please help if you can! Details here.