raspberry

Eating My Way Through the Alphabet: Letter W

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Watermelon Salsa! Want a conversation-starter? The next time you’re in a group, pose the simple question: “Do you eat watermelon WITH or WITHOUT a sprinkling of salt?” Then stand clear and let the debate begin. Some insist that a pinch of salt awakens the taste buds. Others believe it interferes with the natural sweetness. Me? I gotta tell you, I kinda prefer the whole sweet & salty thing. Like mixing buttered movie popcorn with kettle corn. But that’s another story. 
WATERMELON SALSA
Ingredients:

1/4 pound seedless watermelon, rind removed and cut into chunks

1 ripe peach, peeled, pit removed, and cut into chunks

1/4 cup red onion, chopped

1/4 cup cilantro, chopped 

1-2 jalapeño peppers, stem removed, finely diced

Juice of 1 fresh lime

Raspberry Chipotle seasoned salt (optional)
Instructions:

Combine watermelon, peach, red onion, cilantro, and jalapeño peppers. Gently toss all ingredients together. Squeeze fresh lime juice over all. Chill one hour. Before serving add a sprinkling of raspberry chipotle seasoned salt or have the shaker available as an option. 

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen? Home Cooking: Elderflower Raspberry Muffins! If you are a citrus lover, you will think you have died and gone to Heaven. The elderflowers from the St. Germain region of France are harvested into a delectable liqueur every Spring. Their delicate flavor is a blend of lemon, peach, and pear with a slight floral nature. When added to the ripe taste of raspberries with lemon zest, this fruity muffin becomes delightfully pleasing to the palate. 
ELDERFLOWER RASPBERRY MUFFINS
Ingredients:

2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

1 cup Greek yogurt

1/4 cup milk

1/3 cup butter, melted

1 egg

1/2 teaspoon lemon extract

1/2 teaspoon vanilla extract 

1 lemon for zest strips

1/2 cup sugar

1 1/2 cups fresh raspberries 
Instructions:

Preheat oven to 400°. Spray the muffin tin with a nonstick oil. Combine flour, baking powder, baking soda, and salt in a large mixing bowl. Set aside. Using a food processor, combine lemon zest strips and sugar. Pulse to finely chop the zest into the sugar. Add yogurt, milk, butter, egg, and extracts. Pulse until blended. Mix the yogurt mixture into the flour mixture and fold until almost blended. Gently fold in raspberries. Divide the batter into the muffin cups. Bake the muffins 18 to 25 minutes, until the tops are golden brown. Remove from oven and let cool in the pan for five minutes before covering with glaze. Serve warm. 
Elderflower Glaze

Ingredients:

1 3/4 cups powdered sugar

1/4 cup elderflower liqueur*

2 teaspoons unsalted butter 
Directions:

Combine sugar and elderflower liqueur in microwave-safe bowl. Add butter and microwave for 45 seconds. Whisk until smooth, eliminating lumps. Let sit for a minute or two before pouring over warm muffins. 
*Elderflower liqueur may be substituted by using lemon juice instead.