Posted on | July 27, 2010 | 2 Comments
Summer is finally here and it is time to start reaping the summer harvest. Berries are in full swing so grab flat of raspberries from your local farmers’ market and make some raspberry jam or darn I say, raspberry liquor for Christmas!
We have been using beets in salads with the beet greens added. Tossed with some Oregon hazelnuts, blueberries and goat cheese. Fresh Alaska Salmon is
also showing up: perfect for a summer barbecue. An apricot salsa adds the final touch to this dish.
This vinegar is very easy to make, flavorful and versatile. It is perfect as the basis for a boldly flavored salad dressing by just adding olive oil, or it can be used as a tasty condiment for poultry or fish.
1/2 cup raspberries – fresh
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1 pinch salt
1 teaspoon lemon zest
Serving Description: Makes approximately 8 ounces
Container: glass container, blender
Prep Time: 10 minutes
Cook Time: 0 minutes
Place clean raspberries, lemon juice and vinegar in a blender and blend until combined.
Season to taste with salt and lemon zest.
There will be seeds and pieces of raspberries visible in this vinegar. (if desired strain the raspberry)
This recipe is provided by Rosangela at Seattle Catering.
Thanks to Beth for hosting another Wanderfood Wednesday.