Hatfield - Raspberry Recipes: Top 50 Most Delicious Raspberry Recipes

Excellent for brunch, the sweetness of the raspberry goes great with bacon, but then again what doesnt go great with bacon!

Yield: Makes 4 Servings

Ingredients:

1/4 cups butter (1/2 stick)

2 cups refrigerated hash brown potatoes

2/3 cups chopped Canadian bacon

1/3 cups chopped scallions

Salt and pepper

1 cups of raspberries

4 large eggs

2 tablespoons milk

1 tablespoon fresh parsley leaves, chopped

1 cup shredded white cheddar cheese

Method of Preparation:

1. Preheat oven to 350 degrees F.
2. Melt the butter in a frying pan on a stove set to high heat. Add the potatoes, the bacon and the scallions, as well as salt and pepper for seasoning. Cook this for 7 minutes and then place raspberries on top, spread evenly.
3. Place the eggs, the milk and the parsley into a bowl and whisk them together. Pour this over the potatoes and continue cooking for 3 more minutes. Add cheese on top.
4. Bake until the cheese has melted and the eggs are cooked, this should take 5 minutes.

Chicken wings have been a favorite for a long time now, so finding some new ways to make the dish extra tasty isnt something new. For this one, raspberry sauce is being added to the chicken wings for a new flavor that will have you wanting more.

Yield: Makes 8-10 Servings

Ingredients:

For the Raspberry Sauce:

1 tbsp. of canola oil

1/2 cup of minced yellow onion

1 garlic clove, minced

2 2/3 cups of raspberries

1/3 cup + 1 tbsp. of packed light brown sugar

1 tbsp. of light molasses

2 tbsp. of cider vinegar

2 tbsp. of Worcestershire sauce

2 tbsp. of tomato ketchup

2 tsp. of mustard

1/2 tsp. of hot red pepper sauce

For the Chicken Wingettes:

Vegetable oil spray for the baking sheet

4 pounds chicken wingettes

2 tablespoons chili or curry powder

1 tablespoon kosher salt

Method of Preparation:

To make the Raspberry Sauce:

1. Use a heavy-bottomed saucepan to heat the oil, set heat to medium.
2. Stir in the onions to cook them until they turn golden, this should take 5 minutes or so. Stir in the garlic and continue until its fragrance comes out, in one more minute. Add in the rest of the ingredients and allow it to simmer
3. Bring the heat down to medium-low and stir while it simmers. Do this until the raspberry juices thicken slightly, this should take 10 minutes.
4. Move the contents to a blender.
5. Puree with the lid slightly open.
6. Allow to cool and separate into two, one part for glaze and another part for filling.

To make the Chicken Wingettes:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment or spray with cooking oil.
2. Dry chicken by patting them with a towel and mix into the chili powder. Add salt.
3. Lay onto the baking sheet.
4. Roast until the wings turn brown and are no longer pink near the bone, this should be at 35 minutes. Turn the wings once while roasting.
5. Use the first portion of the sauce to brush onto the chicken and continue roasting until its glazed, this should take 2 minutes more. Invert it and add more sauce to the underside. Continue roasting until that glazes as well, another 2 minutes.
6. Pour the rest of the sauce into a small bowl.
7. Place the wings on a platter while warm and serve with sauce on the side.

Chimichurri is actually an Argentinean condiment for steak. This recipe is made with a generous amount of parsley, olive oil, and vinegar that is a fresh and fruity variation with citrus and raspberries.

Yield: Makes 8 Servings

Ingredients:

4 cups of raspberries, divided

3 cups of fresh parsley leaves, chopped

1/4 cups of orange zest

3 tbsp. of chopped garlic

2 tsp. of grated lemon zest

3 tbsp. of fresh lemon juice

2 tsp. of ground cumin, toasted

salt and pepper, to taste

3 lb. of center cut beef tenderloin, tied

Method of Preparation:

1. Blend 2 cups of the raspberries with everything but the salt and pepper and the beef in a food processor. Add salt and pepper to taste.
2. Season the beef with more salt and pepper and then roast it. Slice it afterwards.
3. Sprinkle the beef with the raspberry blend and then use the rest of the raspberries to garnish.

The raspberry-infused bourbon sauce that marinates the steak in this recipe makes for a very delicious summertime supper. The mango also sweetens the salsa spiked with mint.

Yield: Makes 4 Servings

Ingredients:

For the Bourbon Raspberry Sauce:

2/3 cups of bourbon

1 1/3 cups of raspberry

2 tsp. of sugar

For the Rub Mixture:

2 1/2 tsp. of dry mustard

1 tbsp. of peppercorn melange, crushed

2 tsp. of garlic powder

2 tsp. of salt

1 tsp. of smoked paprika

1 tsp. of cayenne pepper

For the Raspberry Mango Salsa:

1 1/3 cups of raspberries

1 mango, peeled and diced

3 scallions, trimmed and sliced thinly

2 tbsp. of orange juice

1 tbsp. of corn oil

1 tbsp. of mint, slivered

1/2 tsp. of salt

1/2 tsp. of ground black pepper

For the Steak:

4 8-ounce Bone-in rib-eye steaks

Method of Preparation:

To make the Bourbon Raspberry Sauce:

1. Mix all the ingredients together.