And the raspberries keep coming at Connecticut Country House! Our shrubs are so prolific this year that we’ve continued to try and widen our repertoire of recipes that use them. And thanks to the Country Living website (again), I found myself directed to a very user-friendly website: RachelCooks.com. Thanks, Rachel, for the idea to use our fresh raspberries in vinaigrette! Below is our amended version of Rachel’s recipe:
Summertime Raspberry Vinaigrette Dressing
1 cup fresh raspberries, washed and stems picked out
½ cup extra virgin olive oil
1 tablespoon white wine vinegar
Salt and pepper to taste (optional)
First, place a fine mesh strainer over a small bowl. Using the back of a spoon, mash the raspberries a little at a time, through the strainer to extract the juice while leaving the seeds behind. Be patient, it takes a while. You will end up with between ½ and ¾ cup of raspberry juice.
In the same bowl as the juice, add the vinegar. Then start whisking the contents of the bowl as you slowly add the olive oil. When you are done whisking in the oil, the dressing should be nice and emulsified. At this point, give the dressing a taste test. We loved the yin and yang of the fresh fruit with the tang of vinegar, and chose not to add the salt and pepper. But, as usual, we encourage you to cook to your own taste.