Raspberries Rock ’n’ Roll onto Menus
Next week, Seattle-based Starbucks is set to roll out a line of raspberry-spiked offerings, a sure sign that the venerable berry is a mainstream, crowd-pleasing player. On tap at the coffee chain are a new “peachy raspberry”-flavored yogurt parfait, plus two raspberry-spiked coffee drinks, the Raspberry Mocha Frappuccino and Iced Raspberry Mocha.
By Staff -- Restaurants & Institutions, June 20, 2007
Next week, Seattle-based Starbucks is set to roll out a line of raspberry-spiked offerings, a sure sign that the venerable berry is a mainstream, crowd-pleasing player. On tap at the coffee chain are a new “peachy raspberry”-flavored yogurt parfait, plus two raspberry-spiked coffee drinks, the Raspberry Mocha Frappuccino and Iced Raspberry Mocha.
The timing is right for the rollout. As spring eases into summer, chefs gratefully accept the seasonal gift of raspberries. Hard to resist on dessert menus—presented fresh with just a touch of cream as companion or enlivening recipes from crêpes to cakes—the sweetly delicate fruit shines just as brightly in savory dishes.
For more inspiration on how to creatively incorporate raspberries throughout menus, concepts and dayparts, check out these ideas:
Fruit 'n Frozen Yogurt Milk Shakes (r.) at Indianapolis-based chain Steak ’n Shake are blended from hand-dipped, low-fat vanilla frozen yogurt, milk and raspberries and topped with whipped cream and a cherry.For a recent beer dinner at Pizzeria Paradiso in Washington, D.C., Chef Ruth Grosser prepared a four-course meal inspired by seasonal beers from a local microbrewery, which presented varieties including a wheat ale brewed with fresh raspberries.Chef Craig Koketsu’s menu at Park Avenue Summer, a seasonally transforming concept from The Smith & Wollensky Restaurant Group in New York City, includes filet mignon with steak-sauce butter, raspberries and arugula. For dessert, Pastry Chef James Leach offers raspberries with goat-cheese mousse.New summer beverages at Wilbraham, Mass-based family dining chain Friendly’s include Chillers, a combination of lemon-lime soda and orange juice poured over ice and finished with a splash of tropical fruit flavor such as blue raspberry.Raspberries make multiple appearances on catering menus at Washington University in St. Louis, where selections include puff pastry-wrapped brie and spinach with sweet onion-raspberry salsa; chocolate-rum terrine with raspberry coulis; and chocolate- raspberry rolls.Raspberry butter joins cranberry jelly and maple-honey butter as a companion to English muffins and toast for breakfast and brunch guests at The Federalist Restaurant at Boston’s Fifteen Beacon hotel.Jim Palmeri, executive chef at Mohonk Mountain House in New Paltz, N.Y., menus raspberries across courses: French toast with orange-scented bread, cinnamon crème fraîche and fresh raspberries at breakfast; corn-crusted strawberry grouper with mango-raspberry salsa at lunch; and New York-style cheesecake with graham-cracker crust and raspberry-rhubarb compote for dessert.A new line of low-fat, lactose-free, ice cream- and-fruit smoothies (r.) from Columbia, Md.-based based MaggieMoo’s Ice Cream and Treatery includes the SuperZoomers Raspberry Pomegranate smoothie, a nutrient-rich recipe that targets on-the-go, health-minded customers.
Corn-crusted Strawberry Grouper with Mango-Raspberry Salsa
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