Driscolls Berry Moments

BRIE WITH HONEYED RASPBERRIES AND PASTICHIOS
RECIPE BY DRISCOLLS

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 to 6
Number of Ingredients: 7
1/2 cup (2 ounces) shelled pistachios
1 wheel (13.3 ounces) ripe Brie, box reserved, top rind sliced off,
cheese chilled
1/4 cup honey
1 tsp. balsamic vinegar
1/2 tsp. finely chopped fresh rosemary
1 package (6 ounces or 1 1/4 cups) Driscoll’s Raspberries
Water crackers or baguette slices for serving
Preheat the oven to 350˙F.

METHOD
Spread the pistachios on a rimmed baking sheet. Bake, stirring
occasionally, until lightly toasted and fragrant, about 10 minutes.
Transfer to a plate.
Place Brie, in its box, on baking sheet. Bake until warm and the top
is softened, but not until cheese is oozing, about 15 minutes.
Transfer cheese in box to serving platter.
Stir honey, vinegar, and rosemary in a medium skillet over medium
heat just until warm. Add raspberries and pistachios and gently fold
in with a rubber spatula.
Pour raspberry mixture over warm cheese. Serve at once, with the
crackers for spreading.

ACORN SQUASH WITH RASPBERRY SAUCE
RECIPE BY DRISCOLLS

Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 8 to 12
Number of Ingredients: 7
Roasted Acorn Squash
2 acorn squash
2 tablespoons vegetable oil, plus more for the oil
2 tablespoons honey, warmed until fluid
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Raspberry Sauce
1 package (6 ounces each) Driscoll’s Raspberries
3 tablespoons packed light brown sugar

METHOD
To roast the squash, preheat the oven to 400˙ F. Lightly oil a large
roasting pan. Cut each squash lengthwise into eight equal wedges.
(To do this safely, place a squash on the work surface. Position a
chef’s knife where you want to cut the squash. Hit the back of the
knife blade with the heel of your other hand or a blunt object, such
as a flat meat pounder, to drive the knife into the squash.)
Arrange squash wedges, skin sides down, in the roasting pan.
Lightly oil the squash. Add 1/2 cup of water to the pan. Cover
tightly with aluminum foil.
Bake for 20 minutes. Uncover and continue baking until squash is
almost tender, about 15 minutes. Brush squash with honey and bake
until lightly browned, about 5 minutes more. (Acorn squash can be
roasted, covered with aluminum foil, and stored at room temperature
for up to 8 hours. Add 1/4 cup hot water to pan. Reheat, covered
with foil, in preheated 400˙ F oven for 10 minutes, then uncovered
for 5 minutes more.)
Meanwhile, make raspberry drizzle. Combine raspberries, brown
sugar, and 2 tablespoons water in medium saucepan. Bring to a
simmer over medium heat, stirring to dissolve sugar. Reduce heat to
medium-low and simmer, stirring occasionally, until juices are
lightly thickened, about 5 minutes. Puree very briefly (do not crush
seeds) in blender. Strain raspberry mixture through a fine wire
sieve. (Raspberry drizzle can be covered and refrigerated for 1 day.
Let stand at room temperature for 1 hour before using.)
Arrange acorn squash on platter. Season with salt and pepper.
Drizzle with raspberry puree and serve hot.

WILD RICE AND RASPBERRY DRESSING
RECIPE BY DRISCOLLS

Makes 8 to 10 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 8 to 10
Number of Ingredients: 11
5 cups turkey or chicken broth
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 cup (3 ounces) pine nuts
2 Tbsp. unsalted butter
1 cup coarsely chopped shallots (about 5 average shallots)
4 celery ribs with leaves, cut into 1/4-inch dice
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1 pound (2 cups) wild rice
2 packages (12 ounces or 1 1/3 cups each) Driscoll’s Raspberries

METHOD
Bring wild rice, broth, salt, and pepper to a boil in a medium
saucepan over high heat. Reduce heat to medium-low and cover
tightly. Simmer until rice is tender, 45 minutes to 1 hour. (The
exact cooking time depends on the kind of wild rice, machine- or
hand-harvested. The former cooks more quickly than the latter.)

Meanwhile, heat empty medium skillet over medium heat. Add pine
nuts and cook, stirring occasionally, until toasted, about 3 minutes.
Transfer to a plate.
Melt the butter in large nonstick skillet over medium-low heat. Add
shallots and cook, stirring occasionally, until golden brown, about
15 minutes. Add celery and cover. Cook, stirring occasionally, until
celery is tender, about 5 minutes. Stir in rosemary and sage. Set
aside.
When rice is done, drain any excess broth. Add shallot mixture and
pine nuts and mix well. Add raspberries and cover. Let stand 3
minutes–the retained steam will heat berries. Transfer to a serving
bowl and serve hot.