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View Full Version : I have raspberries, butter, and lemon and I need to make some sort of dish...


YogSothoth
02-17-2013, 03:41 PM
I can try to combine them all or maybe do a couple of dishes. Most people will be making a dessert of some type, I want to try something savory. However, other than lemon with fish or chicken, I'm blanking on what I can make.

I could do some kind of salad with raspberry vinaigrette. I would try to raspberry souffle, but its hard to make that for a dozen or more people.

Any ideas?

Digital is the new Analog
02-17-2013, 04:37 PM
Would muffins be too boring?

How about raspberry mashed potatoes, with fresh lemon squirted on at serving?

emacknight
02-17-2013, 04:49 PM
Duck! With a raspberry gastric.

Raspberry juice is very tart, which works like a vinegar but even more so with the lemon juice and zest. So you could substitute it for balsamic in most recipes. Mix the juices with a bit of sugar and a pinch of salt then reduce to a syrup.

Ham and pork also play well if you think fruit salsa or pineapple glaze, but instead raspberry. Spice it up with some habaneros.

Ceviche would also work.

YogSothoth
02-17-2013, 08:26 PM
Muffins would be fine, except most people will probably be making desserts so I want to try something different. Plus I've never baked a muffin in my life. I've never heard of raspberries in mashed potatoes though, intriguing...

Duck is a good idea, might be tough though. I'll have to do some experimenting. Thanks for the ideas, any more?

Digital is the new Analog
02-17-2013, 08:36 PM
I was going to suggest turkey with a raspberry compote, but I wasn't sure if putting some butter on the turkey before cooking counted as using the butter.

Oatmeal?

Pancakes!

emacknight
02-17-2013, 08:41 PM
I was going to suggest turkey with a raspberry compote, but I wasn't sure if putting some butter on the turkey before cooking counted as using the butter.

I wanted to suggest that. Use raspberries instead of cranberries. No reason not to use butter and lemon in the sauce. But it might be better in a lemon risotto.

emacknight
02-17-2013, 08:43 PM
Poach lobster in the butter with lemon zest. Use the raspberry and lemon juice to make a dipping sauce.

Digital is the new Analog
02-17-2013, 09:03 PM
I like the risotto idea.

california jobcase
02-17-2013, 09:06 PM
Are they black or red raspberries? Red raspberries taste like bedbugs smell (according to my great grandfather).

YogSothoth
02-18-2013, 12:35 PM
I've never heard of a lemon risotto, this bears looking into. Plus its easy to make a bunch for a group of people. Thought about the lobster idea too. I might just do that to win them over with expensive stuff.

I was going to suggest turkey with a raspberry compote, but I wasn't sure if putting some butter on the turkey before cooking counted as using the butter.

Oatmeal?

Pancakes!

It counts! As long as its in there somewhere. I hope to cook with it, but at this point I'll try anything. And somebody else is already doing pancakes, damn him!

Are they black or red raspberries? Red raspberries taste like bedbugs smell (according to my great grandfather).

Any raspberries will do! We're not a group of chefs, we're mostly random people pulled unceremoniously off the street :D

Jungian Camisole
02-18-2013, 04:20 PM
How about making a compound butter with some of the raspberries and the lemon zest, and then using more raspberries to make a slightly sweet glaze for a pan seared and roasted pork loin?

emacknight
02-18-2013, 05:35 PM
using more raspberries to make a slightly sweet glaze

They could also be used to make a sweet and sour sauce, then dip what ever you feel like dipping, maybe grab some McNuggets?

And there is a Persian dish called Fesenjan that is usually made with pomegranate syrup but you could use reduced raspberry juice instead. Serve it with some Moroccan style preserved lemons.

Digital is the new Analog
02-18-2013, 08:07 PM
They could also be used to make a sweet and sour sauce, then dip what ever you feel like dipping, maybe grab some McNuggets?

And there is a Persian dish called Fesenjan that is usually made with pomegranate syrup but you could use reduced raspberry juice instead. Serve it with some Moroccan style preserved lemons.

Moroccan..Moroccan.. You could do couscous with raspberries, as part of the answer.

emacknight
02-18-2013, 09:07 PM
If all else fails make some lemon and raspberry scruffins, people go crazy for those things.

YogSothoth
02-19-2013, 12:36 PM
Well, I've settled for trying to score a home run, I'm gonna try some type of confit. I've never done any of this before so I'll be winging all of this. Here's my plan:

The event is on Saturday so I don't have much time. I already have some butter, bought raspberries and lemons, and have some thin sliced chicken breasts. I'm using chicken as a test because I probably need to look for duck at a different market and didn't have time. Plus, if I can't find it, I'll just go with chicken.

I'll use some butter and slow cook the chicken tonight. I haven't decided if I'm going to do it slowly in the oven or just use low heat in a pot. After cooking the chicken, I'll take that out and try it. If its good, then step two. Next I'll add some lemon to the butter and then refrigerate it so I get some type of lemon butter. Might add cheese to it too. I'm planning on doing a lemon butter spread with some paprika on top. I had a cheesy butter with paprika just last week at a restaurant, so I know it tastes good.

Lastly, I've watched enough Food Network to know how to make a raspberry reduction. Some mashed raspberries and sugar in a hot pot and boil off the water. I see those chefs use some type of wine all the time, but I don't have that so I'm just going with the raspberries. I can add a bit of water if its too sugary or too tart, and I'm also thinking that a bit of spice with some ginger would be good, but personally I hate ginger so that's a last recourse.

If everything turns out fine, I'll set the raspberry sauce on the plate, chicken or duck on top, and a bit of the lemon butter on the chicken/duck.

Also, I have contingency plans. If the lemon butter doesn't turn out well, I can make a lemon custard, or cook a chicken breast normally and use some of the fat and butter and some lemon in a mashed potato side dish. I'm sticking with the raspberries though because I have no other idea how I can integrate that into this dish.

So, sound good? Is it impossible? I've never cooked confit before nor made any kind of flavored butter, but I have done a pineapple glaze so I can do the raspberry sauce easily. Will this be doable? And more important, will it taste good?

emacknight
02-19-2013, 01:20 PM
My 2cents:
Duck confit with a raspberry reduction is perfect, I like the idea of adding things like ginger and spice to the sauce. But duck confit isn't the same thing as slow cooked chicken.
http://www.foodnetwork.com/recipes/duck-confit-recipe2/index.html

Not sure it needs the lemon butter though.

If it's meant as an appetizer portion, what about making small lemon biscuits (essentially crackers) to serve the duck on? Something to help cut the richness of the duck and sweetness of the sauce.

Digital is the new Analog
02-19-2013, 08:06 PM
I agree that it's not technically a confit. But I still like the direction you're going.
I always add citrus to my cranberry sauce..so you can easily incorporate some lemon with the raspberry for a little extra brightness. The flavor won't obviously be lemon, but it will be there and it adds a layer of complexity.

I'd still use it in the butter.

The only part I'm not clear on..you're actually going to butter the chicken/duck? I don't think I've ever seen that. Is that a thing?

Digital is the new Analog
02-19-2013, 08:08 PM
My 2cents:
Duck confit with a raspberry reduction is perfect, I like the idea of adding things like ginger and spice to the sauce. But duck confit isn't the same thing as slow cooked chicken.
http://www.foodnetwork.com/recipes/duck-confit-recipe2/index.html

Not sure it needs the lemon butter though.

If it's meant as an appetizer portion, what about making small lemon biscuits (essentially crackers) to serve the duck on? Something to help cut the richness of the duck and sweetness of the sauce.

If you slow cook the duck/chicken, you can make it pulled or shredded duck/chicken. Then it will sit nicely on said crackers, with a copping of the raspberry sauce.

Or slice it and serve almost like a bruschetta.

emacknight
02-19-2013, 09:13 PM
The only part I'm not clear on..you're actually going to butter the chicken/duck? I don't think I've ever seen that. Is that a thing?

If it's not it should be.

Digital is the new Analog
02-19-2013, 09:58 PM
Point taken. I should try it.

carnut
02-19-2013, 10:09 PM
You can make a raspberry coulis (sauce) with the raspberry and lemon. It goes really, really well on pork and duck and pretty well with chicken too. But beware, raspberry coulis is quite tart, so you only need a little bit. Then, make a salad with raspberries and squeeze lemon juice on it. Finally, have you ever eaten the lemon bar? The kind with the butter/wheat flour crust and the lemon filling? You can do the same with a raspberry filling. Make the two fillings separate and then swirl them together in the pan so there's a distinct color and flavor pattern going on.

Dang, now I'm hungry.

Oly
02-19-2013, 10:36 PM
You could do small phyllo packages containing chicken or pork, goat cheese and candied lemon, drizzled with or sitting on top of raspberry reduction. Could look something like this (http://mikes-table.themulligans.org/2008/06/06/phyllo-caprese-bites/) or this (http://www.solobybonicelli.com/blog/crab-and-mascarpone-phyllo-packages-with-lemon-beurre-blanc).

emacknight
02-19-2013, 10:40 PM
You can make a raspberry coulis (sauce) with the raspberry and lemon. It goes really, really well on pork and duck and pretty well with chicken too.

It's also possible to "mount" the butter into that sauce. As Emeril would say, "you could put that on a shoe! Bam! Garlic!"

YogSothoth
02-20-2013, 11:36 AM
I agree that it's not technically a confit. But I still like the direction you're going.
I always add citrus to my cranberry sauce..so you can easily incorporate some lemon with the raspberry for a little extra brightness. The flavor won't obviously be lemon, but it will be there and it adds a layer of complexity.

I'd still use it in the butter.

The only part I'm not clear on..you're actually going to butter the chicken/duck? I don't think I've ever seen that. Is that a thing?

Its not a thing and I've decided against it. I dunno what I was thinking, I guess as some kind of weird garnish? That idea came to me before the mashed potatoes and for some reason I didn't abandon it until last night

Last night I made most of the stuff, but didn't do the raspberry sauce. Cooked the chicken in butter, low heat on a pot for like 30-40 minutes. It was tender, but not tender enough, I'm gonna try again tonight and for longer period of time.

I whipped together some basic mashed potatoes out of an instant mix, used the butter leftover from the chicken and squeezed in some lemon juice. Its different, the lemony buttery mashed potatoes, but it was good! I'll do more tonight, add in some black pepper and garlic for more flavor.

You can make a raspberry coulis (sauce) with the raspberry and lemon. It goes really, really well on pork and duck and pretty well with chicken too. But beware, raspberry coulis is quite tart, so you only need a little bit. Then, make a salad with raspberries and squeeze lemon juice on it. Finally, have you ever eaten the lemon bar? The kind with the butter/wheat flour crust and the lemon filling? You can do the same with a raspberry filling. Make the two fillings separate and then swirl them together in the pan so there's a distinct color and flavor pattern going on.

Dang, now I'm hungry.

That sounds good but I'm afraid I don't have the skill to make anything with a filling. I've never baked a pie, if that's relevant, so I don't actually know how to make a crusty bread thing with sweet fruit filling inside, nevermind just making the sweet fruit filling itself.

You could do small phyllo packages containing chicken or pork, goat cheese and candied lemon, drizzled with or sitting on top of raspberry reduction. Could look something like this (http://mikes-table.themulligans.org/2008/06/06/phyllo-caprese-bites/) or this (http://www.solobybonicelli.com/blog/crab-and-mascarpone-phyllo-packages-with-lemon-beurre-blanc).

That seems like it requires some crazy skill! Don't even know where to get the phyllo

It's also possible to "mount" the butter into that sauce. As Emeril would say, "you could put that on a shoe! Bam! Garlic!"

The way I think I'm going to serve it is one of two ways: first, placing the chicken or duck on top of a pile of the mashed potatoes with some raspberry sauce drizzled on the chicken/duck, or two, put a bit of the sauce on a plate with the chicken on top, and serve the mashed potatoes separately.

I think the first way looks better, I've seen confit with sauce, something that looks like mashed potatoes, and duck on top, but I'm afraid the raspberry sauce will drip down too much and mix with the mashed potatoes. The 2nd idea looks not as fancy, but the taste would probably be isolated better. Or maybe I'll just do the sauce side by side with the mashed potatoes and put the bird in the middle.

emacknight
02-20-2013, 12:11 PM
You could do small phyllo packages containing chicken or pork, goat cheese and candied lemon, drizzled with or sitting on top of raspberry reduction. Could look something like this (http://mikes-table.themulligans.org/2008/06/06/phyllo-caprese-bites/) or this (http://www.solobybonicelli.com/blog/crab-and-mascarpone-phyllo-packages-with-lemon-beurre-blanc).

Slow roasted duck empanadas with a raspberry dipping sauce!

emacknight
02-20-2013, 12:13 PM
That seems like it requires some crazy skill! Don't even know where to get the phyllo

Nearly every grocery store has a section of weird stuff in the frozen section. You'll find it there, usually Pillsberry brand, along with puff pastry and a few other oddities.

carnut
02-20-2013, 06:48 PM
The lemon bars are easy-peasy. The crust just sits as the bottom layer and doesn't need to be shaped as a pie crust. Recipe here (http://www.pillsbury.com/recipes/so-easy-lemon-bars/f8ae0c44-ddb4-4f5a-b873-d16687350af3).

For the raspberry filling, mash rasberries with about 1-1/2 cups sugar and a cup of water (and add a squeeze of the lemon juice). Cook gently, stirring. When it starts to bubble, it's done.

carnut
02-20-2013, 06:49 PM
Slow roasted duck empanadas with a raspberry dipping sauce!

That sounds really yummy.

Rex Goliath
02-21-2013, 08:48 PM
I think the first way looks better, I've seen confit with sauce, something that looks like mashed potatoes, and duck on top, but I'm afraid the raspberry sauce will drip down too much and mix with the mashed potatoes. The 2nd idea looks not as fancy, but the taste would probably be isolated better. Or maybe I'll just do the sauce side by side with the mashed potatoes and put the bird in the middle.
It looks more "complete" the first way--as in, everything is unified into a single, coherent presentation, but you really don't want to put raspberry sauce on mashed potatoes. Anyone even thinking somewhat critically about what you are presenting will immediately see the problem, and be filled with apprehension before taking even the first bite. Remember, this is not a KFC Failure Bowl (https://www.youtube.com/watch?v=tfan5MacmsI). Not everything has to be mixed together.

If you insist on the mashed potatoes, I suggest you serve them separately. My suggestion is to replace the mashed potatoes entirely with a salad, as it's both healthier and pairs better with the lightness of the fruit.

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