Appetites: Recipes for Arugula and Raspberry Salad, Blueberry Lemon Ginger Sorbet
Recipes from Minnesota's Bounty: The Farmers' Market Cookbook by Beth Dooley. Reprinted with permission.
Arugula and Raspberry Salad
Serves 4 to 6
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6 tablespoons raspberry vinegar (good quality commercial or homemade)*
1/4 cup sunflower oil
Salt and freshly ground black pepper
1 large bunch arugula (about 5 cups)
1 cup raspberries
2 tablespoons sunflower seeds
In a small bowl, whisk together the vinegar, oil, salt and pepper. Combine the arugula and raspberries and then toss with just enough vinaigrette to lightly coat the salad. Sprinkle on the sunflower seeds.
*Raspberry Vinegar
Makes 2 pints (easily doubled)
3 pounds raspberries
1 cup white wine or champagne vinegar
Sugar
Put the fruit into a deep, nonreactive container. Cover the raspberries with the vinegar and stir well. Allow to macerate for 3 days in the refrigerator, stirring occasionally. Pour the vinegar and raspberries into a jelly bag or cheesecloth lined sieve and allow to drip for several hours or overnight. Measure the juice and put it in a stainless-steel saucepan. Add about 1/2 cup of sugar per 2 cups of juice. Set the pan over low heat and stir until the sugar dissolves. Bring the vinegar to a boil and simmer for about 5 minutes. Skim. Pour the vinegar into sterilized bottles. Seal and store in a cool, dark place.
Blueberry Lemon Ginger Sorbet
Serves 4
1 cup sugar
1 cup water
3 pints fresh blueberries
1/4 cup fresh lemon juice
1/4 cup finely chopped crystallized ginger
Combine the sugar and water in a medium saucepan and bring it to a boil. Reduce the heat and simmer for 5 minutes. When the syrup has cooled, pour it into a blender. Add the blueberries and lemon juice and blend until smooth. Strain the mixture through a sieve. Refrigerate this until it is cold then stir in the ginger. Freeze in an ice cream machine according to the manufacturer's directions.
