With summer comes an abundance of warm weather and sunshine (if you don’t live in Southern California), mosquitos and raspberries.
This time of year we find ourselves consuming our body weight in fresh berries. While Craig leans more toward the blueberries, I lean more toward the raspberries. There’s just something I find totally addicting about their not too sweet not too tart flavor. And with all of those little drupelets (that’s what you call the individual little bits of the raspberry) you kind of feel like you’re getting more than 1 berry with each one.
Years ago, I worked at a small restaurant with an ingenious owner/chef. I brought him a gallon bucket of raspberries (from my grandparents garden) and he made the most delicious raspberry vinaigrette for the salads that night. I got him to give me the recipe, and I’ve been making it ever since. It’s perfect for summer salads that are light and refreshing. Plus, the raspberries give the salad another flavor component.
While I was making the raspberry vinaigrette this time though, I decided not to put it on salads. I was making some chicken that I wanted to give a different twist to. So I thickened it a bit with some almond flour/meal and made a delicious raspberry sauce. (I have now given my raspberry vinaigrette or raspberry sauce an identity crisis – Craig was not surprised when I announced this.) Yes, it’s still light enough that it can be used on salads (in fact, with the addition of the almond flour everything stays emulsified better and you get less separation of the oil), but now you can serve it over chicken, pork or fish. And it’s such a pretty pink color, that it adds a real visual kick to your plate. You decide: should it be called raspberry sauce or raspberry vinaigrette?
Why the modern man might be having an identity crisis…
- The guy who spends more than 30 minutes getting ready to go out. (WE HATE THAT)
- The guy who thinks it’s perfectly fine to go out to dinner without taking a shower and wearing his beer stained t-shirt. (WE HATE THAT)
- The boorish slob who buys you a drink and instantly thinks he’s going home with you to “get it on.” (WE HATE THAT)
- The guy who chats you up all night, doesn’t buy you a drink, and thinks he’s going home with you to “get it on.” (WE HATE THAT)
- The guy who spoons with you, after sex, and never calls again. (WE HATE THAT)
- The guy who spoons with you, after sex, and calls constantly to see when you’re getting together again. (WE HATE THAT)
- The guy who never takes us out…he just comes over for sex. (WE HATE THAT)
- The guy who takes us out all the time and we never have sex. (WE HATE THAT)
Could it be that women are the reason that men have no idea how to act anymore? Is it possible that our female fickleness has caused an irreversible tipping point? Or is it because men have had it with women having the upper hand in dating (we do accept or reject a man’s offer for a date more often then the other way around)? Can they no longer accept our punishment for acting like a fool when they’ve had to much to drink while we expect them to hold our hair while we throw up? Or did Oprah sell us out by giving us a national, hell an international forum, to air out our sexual escapades after years of guys only being able to discuss their sexual escapades undercover of the night, in a bar, with just a few buddies and the “guy code” of keeping it on the down low?
So whose “fault” is it for the male identity crisis we’re all suffering through now? That question might be like the age old question which came first, “the chicken or the egg?” There is no right or wrong answer – it just is. The sexes seem to be devolving into this amalgamation of taking on each others worst tendencies and neither of us likes it one bit. Maybe, if we step back from things and take a good hard look at ourselves we can figure out what’s truly important to us and realize our actual identities and find another who loves us for it.
Makes slightly more than 1/2 cup
- 6 Ounces Fresh Raspberries (rinsed)
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Agave Nectar
- 1 Tablespoon Almond Flour/Meal
- 1/4 Cup Olive Oil (approximately)
- Lots of Fresh Ground Black Pepper (to taste)
In the bowl of a food processor, or blender, add the raspberries, black pepper, cider vinegar, agave nectar and almond flour/meal.
Purée the ingredients.
While the processor or blender is running, stream in the olive oil. You can add more oil or leave out some of the oil to get the desired consistency.
Once the desired consistency is reached, pour the raspberry vinaigrette/sauce into a sieve and strain out the seeds. You’ll need to run a spatula back and forth over the sauce to get all of it through the seeds and sieve. There will be a lot of seeds and some large grains of pepper.
Add more pepper if you like and serve.