 Serves: 8
2 cups milk ¾ cup heavy cream 1 vanilla bean, split and seeds scraped out ¼ cup honey, plus more for drizzling Finely grated zest of 1 lemon 2 large eggs 2 large egg yolks ½ cup sugar 2 tablespoons cornstarch 8 ounce fresh goat cheese, softened (about 1 cup) 2 cups fresh raspberries, washed and dried 2 tablespoons unsalted butter 2 teaspoons freshly squeezed lemon juice ¼ teaspoon salt Garnish: fresh mint leaves
VARIATION: Pour the finished custard into 8-¾ cup ramekins for individual servings and decorate as above.
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 -Adapted from Missy Robbins, Food & Wine Serves: 2
1 tablespoon unsalted butter ⅔ cup farro 1⅔ - ¾ cup boiling water ½ cup frozen mixed berries, defrosted 1 tablespoon honey ½ cup fat-free Greek yogurt ½ teaspoon ground cinnamon 2 tablespoons crushed or slightly chopped pistachios
 Serves: 8
1 cup water ½ cup sugar 2 cups red raspberries, rinsed and drained well 2 cups black raspberries, rinsed and drained well Juice of ½ lemon Pinch of salt Optional – replace ½ cup water with ½ cup Chambord raspberry liquèur
 Recipe by Anna Gill
Serves: 8 1¼cups all-purpose flour plus more as needed ¼ teaspoon salt 10 tablespoons unsalted butter, preferably a European-style butter like Plugra, cut into ½-inch pieces and re-chilled 2 to 5 tablespoons ice cold vodka (the alcohol evaporates and leaves the crust much flakier) ½ cup sugar ¼ cup cornstarch 3 cups firm whole raspberries, picked over Confectioners' sugar, or ice cream, whipped cream or crème fraîche 1. In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea-size pieces (3 to 5 one-second pulses). 2. Add vodka 1 tablespoon at a time, the fewer tablespoons the better. Pulse after adding each tablespoon until mixture is just moist enough to hold together. 3. Form dough into a ball, wrap with plastic and flatten into as wide a disk as you quickly can. Refrigerate at least 1 hour before rolling out and baking. 4. Prebaked Crust: Preheat oven to 375 degrees. On a lightly floured surface, roll out pie crust to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. If you have time, freeze crust for 15 to 30 minutes; otherwise skip this step. Cover pie with aluminum foil and fill with pie weights (you can use coins, marbles, uncooked rice or dried beans for this). Bake for 15 minutes; remove foil and weights and bake until pale golden, 5 to 7 minutes more. Cool on rack until needed. 5. Combine sugar and cornstarch in a bowl. Toss with about 2 cups of berries, crushing some of berries with a fork. 6. Pile berries into the tart crust, then top with remaining berries. 7. Bake for about 30 minutes, or until fruit mixture is bubbly. Cool. 8. Serve warm or at room temperature, dusted with confectioners' sugar, or topped with ice cream, whipped cream or crème fraîche. Recipe by Anna Gill
Serves: 8 2 cups milk ¾ cup heavy cream 1 vanilla bean, split and seeds scraped out ¼ cup honey, plus more for drizzling Finely grated zest of 1 lemon 2 large eggs 2 large egg yolks ½ cup sugar 2 tablespoons cornstarch 8 ounce fresh goat cheese, softened (about 1 cup) 2 cups fresh raspberries, washed and dried 2 tablespoons unsalted butter 2 teaspoons freshly squeezed lemon juice ¼ teaspoon salt In a medium saucepan, combine the milk with the cream, vanilla bean and seeds, the ¼ cup of honey and the lemon zest. Bring to a simmer. Remove the saucepan from the heat, cover and let stand for 30 minutes. Strain the milk, discarding the vanilla bean. In a medium bowl, whisk the whole eggs with the yolks, sugar and cornstarch until smooth. Gradually whisk in the warm milk mixture. Pour the contents of the bowl into the saucepan. Bring to a boil over moderately high heat, whisking constantly until thickened, 1 minute. Transfer the custard and 1 cup of the raspberries to a blender. Take care when adding the goat cheese, butter, lemon juice and salt because the custard is still hot. Blend until smooth. Pour the custard into a six cup pie plate or quiche dish and refrigerate until chilled, about 1 hour. Top with raspberries, a light drizzle of honey and serve. VARIATION: Pour the finished custard into 8 ¾ cup ramekins for individual servings and decorate as above.  Recipe by Eileen Litwin
Serves: 8 to 10 CRUST: 1 cup unbleached all-purpose flour ½ cup whole wheat flour 1½ tablespoon sugar ½ teaspoon kosher salt ¾ cup chilled, unsalted butter (1½ sticks), cubed 1 large egg 1 tablespoon whole milk FILLING: ¼ cup cornstarch 4 cups rhubarb, in ½” slices (about 1 to 1¼ lbs.) 1 6 oz. container of fresh raspberries ⅔ cup sugar 1 large egg, beaten Raw sugar for garnish Sweetened whipped cream or vanilla ice cream CRUST: 1. Combine both flours, sugar and salt in a processor. Pulse for 5 seconds. 2. Add chilled butter and pulse until butter is reduced to pea-sized pieces. 3. Whisk egg and milk in a small bowl to blend. Add to the processor and pulse until moist clumps form. 4. Gather the dough into a ball and flatten into a disk. Wrap in plastic wrap and chill for at least 1½ hours. FILLING: 1. Dissolve the cornstarch in 3 tablespoons of water in a small bowl and set aside. 2. Combine the rhubarb, raspberries and sugar in a large saucepan. Cook over a medium heat, stirring often, until the sugar dissolves and the juices are released, about 4 minutes. Stir in the cornstarch mixture and bring to a boil (rhubarb will not be tender and the slices will still be intact). 3. Transfer to a bowl and chill in the refrigerator for about 30 minutes. CROSTATA: 1. Preheat the oven to 400o. 2. Roll out the dough on floured parchment paper to a 12” round. 3. Brush with the beaten egg, reserve the remaining egg. 4. Mound the filling in the center of the crust dough. Gently spread the filling out leaving a 1½” border. 5. Gently fold the edges of the crust dough over the filling, pleating as necessary. 6. Brush the border with the remaining beaten egg. 7. Sprinkle raw sugar around the egg brushed border. 8. Slide the parchment paper with crostata onto a large rimmed baking sheet and bake until the crust is golden brown and the filling is bubbly, about 45 minutes. 9. Let the crostata cool on the baking sheet on a rack. 10 Transfer to a serving platter or dish, cut into wedges and serve with whipped cream or ice cream. ADVANCE PREPARATION: The crust dough can be made up to two days in advance. Keep chilled |