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There is nothing like wild raspberries!
Each year of my life, since I was a small child, I counted my time by raspberry season. It is simply one of my favorite times of year, in the middle of the summer, in the thick humidity, in the center of my life.
As a young girl I remember walking down the steep winding road to the beach and filling our beach towels full of succulent red jewels. Staining our towels, skin, fingers and mouths with the sweet berry juice, we would run home with our treasures and deposit them into the collander my mother and grandmother had ready. Buckets and buckets would go into the home made jam they made, and even though it was HOT outside and hotter over the stove, they didn’t seem to mind because what they were doing was timeless, a family ritual passed down through the generations. Berry jam in the summer and marmalade in the winter. That is the way life was counted out.
Never a jam person as a child, I simply bided my time and waited for my special treat, which was fresh berries and whipped cream. As I grew older, I tried my hand with berry baking and sauces, but to this day, the fresh tart taste of berries with a type of fresh sweet cream is my favorite.
Wild Raspberries with Maple Creme
Makes four large servings
1 Quart mason jar of freshly picked berries
2 Cups whole milk yogurt cheese
1 Cup raw whole milk
2 tsp vanilla extract
1/4 Cup maple syrup (more to taste if you like it very sweet)
In a large colander, wash the berries and pick out any damaged ones. Drain well and allow to dry in the collander.
Make yogurt cheese ahead when harvesting whey. Place the cheese into a large bowl and mix in enough milk to make into a creamy consistency. Removing the whey and adding back in milk makes it less tart and deliciously creamy.
Mix in the maple syrup and the vanilla. Refrigerate for 30 minutes while berries are drying completely. In glass desert bowls place 1/4 cup of maple creme and top with a good layer of berries. Add another 1/4 cup of creme and top with berries. Serve immediately. If you are planning to make this ahead do not plate it until you are ready to serve it. The creme can be made the day before, but it is best to use fresh berries picked that day if you have the option. Enjoy!
This recipe was part of Tuesday Twister, My Meatless Mondays, Just Another Meatless Monday, Tempt My Tummy Tuesday, Slightly Indulgent Tuesdays, Tasty Tuesdays, Sweets for Saturday and the Two for Tuesday Recipe Blog Hop Volume 5. Please see my blog hop featured recipe page for other great real food recipes!
July 13th, 2010 on 1:26 am
What a great post! I was telling someone the other day how I used to pick all the wild berries in season. Thanks for this one!!
Jason
July 13th, 2010 on 3:38 am
Alex,
This sounds so delicious! I have to now hunt for somewhere to find wild raspberries! That maple creme sounds really simple but really really yummy! Great recipe Alex.
July 13th, 2010 on 9:11 am
There’s nothing so wonderful as wild raspberries. In spite of all the scratches because of course, the really really red raspberry is deep inside the thorny branches.
I once took about 10 minutes to ride my bike up a very short hill because I kept having to stop to eat raspberries growing by the side of the road in the ditch.
July 13th, 2010 on 11:01 am
When I lived elsewhere, there was an old abandoned property teaming with berries and we would visit it once a year. Not sure it is still there, but those berries, deep in undisturbed territory were the biggest and juiciest! Thanks for the visit!
July 13th, 2010 on 11:05 am
Michelle, you might have to wait for the summer to have them! You can use any berry you like if wild raspberries are unavailable.
July 13th, 2010 on 11:06 am
It is a simple joy is it not Jason? Even my kids join in!
Twitter: girlichef
July 13th, 2010 on 11:27 am
This is simple and scrumptious, Alex!! My daughter and I feel the same way about berries…we raid the local mulberry trees and come home with stained hands and lips…ahhhh, pure bliss =)
July 13th, 2010 on 11:51 am
Simple and delish! I love it
Thanks for linking up to Just Another Meatless Monday!
July 13th, 2010 on 12:07 pm
Heather! I totally forgot about mulberries! When I was a kid our neighbors had a tree and one year, we ate them only partially ripe. Never made that mistake again! lol.
Laura, thanks for the visit and I love your meatless mondays!
July 13th, 2010 on 1:15 pm
Oh.my.heavens. The maple creme sounds amazing. I may just have to learn to make the yogurt cheese just so I can have some of this over fresh picked berries!
July 13th, 2010 on 3:27 pm
I just picked a couple of gallons of raspberries, not wild unless you consider my weeds in my garden as such. Nice to have a new way to eat them.
July 13th, 2010 on 3:38 pm
That sounds so great
love raspberries!
Twitter: HungerThirst
July 13th, 2010 on 5:39 pm
It really is timeless, isn’t it? Well put.
My favorite way to eat berries is with thick cream spooned off the top of fresh raw milk! I never had cream as a kid, but I remember that when I’d visit my Gran’s, and we eat raspberries from her garden, she’d often serve them simply, with heavy cream.
July 13th, 2010 on 8:13 pm
Yum!! What a great idea. Thanks so much for linkin this one with my tasty tuesdays!
July 13th, 2010 on 11:16 pm
Most welcome Alicia! you should link up here as well! There is more power in real food numbers!
July 13th, 2010 on 11:18 pm
Yogurt cheese is the simlest cheese out christy! You can click on the link on this recipe that says harvesting whey to find my recipe, or you can visit girlichef heather’s other blog forgingfrommage for a great recipe! I make it all the time and use it in place of cream cheese and also sour cream. It is so healthy for you!
Twitter: sweetsav1
July 15th, 2010 on 11:34 pm
You and Heather are my role models with making cheese. I am not ready YET, but I am not counting it out, either. Time will tell. Now, don’t tell Heather, I said this.
July 16th, 2010 on 12:38 am
Hey chaya! this yogurt cheese is so easy even a caveman can make it!
I wont tell heather, but you know…she does read my blog!