This post has nothing to do with hats of the french variety or the ’80s, but it does have to do with raspberries, and I wanted all of you to join me in having this song stuck in your head to infinity because I’m generous like that. I love you, Prince.
One of the most exciting discoveries about our new house last summer was finding out that our entire property is surrounded to the max by wild raspberries. We’ve got raspberries for days, and mother nature’s dedicated tree removal last summer just made room for even more raspberries. Eventually we will be overrun, but right now we’re totally on a first date with the thorny bushes, and I can’t stop thinking about them.
So on Saturday we put my sweet visiting sister Julie and her equally darling boyfriend Joe to work and we went on a little raspberry picking expedition. Here they are before being sent to the brier patch:
(Clearly Asher didn’t enjoy their company at all.)
We braved the thorns and collected as many berries as we could before the heat made us to knock off and go for a swim. As it turns out, Asher probably doesn’t have a career in berry picking, somehow his mouth kept intercepting his hand, but his stained cheeks and empty bucket told the perfect summer story.
And after eating some and setting some aside for a cake, we spread the first of a couple of batches on a cookie sheet to freeze and then store in smaller batches for the dark days of winter when we’re longing to taste summer again.
That afternoon, I made an angel food cake to take to a potluck (following the recipe and tips in this post, which I found to be really helpful) and then topped it with some fresh whipped cream and some sugar-soaked raspberries. You can check out that post for the cake recipe if you’re so inclined, and I ‘made’ the raspberries by putting them in a bowl and tossing them with a healthy handful of sugar and a little vanilla before letting them sit in the fridge for about 2 hours (more sugar=more syrup, so if you want the syrup to run down the sides of the cake be heavy handed with the sugar). My method for whipped cream is equally strict, I used a pint of whipping cream and added a handful of sugar, some vanilla (a teaspoon-ish?) and a sprinkle of cinnamon to it before whipping it to soft peaks. I spread the whipped cream around the top ring of the cake, added the raspberries and some mint leaves, and called it good. I did all of that, but what I did not do was take a picture, so we’ll just have to imagine it together. It’s so pre-internet 1985 around here today!
If Asher had nicer parents, he would live exclusively on berries, particularly frozen ones, so this was a coup not only because the raspberries are the epitome of summer sunshine flavor happy times, but also because they were 100% free. Win-win!
Happy berry picking, team.
2 thoughts on “Raspberry Beret”
And the Angel Food Cake was DEEEEE-LICIOUS! Thank you!
YaY!! So glad you loved the cake. Those raspberries and cream sound amazing!!