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15 Comments
Peter
June 9, 2014
As the individual who turned you onto the Tomatoes and Brown Butter recipe that, in turn, inspired *this* recipe I hearby give unofficial Transitive Property Credit for Brown Butter Raspberries to Lulu & Po -- the Brooklyn restaurant where I first had those lovely tomatoes and brown butter. :-)
Randy C.
June 8, 2014
Made this tonight for 11 people thinking that doubling the recipe would be enough. I was dearly wrong as everyone inhaled the raspberries in 10 seconds. Excellent dish, and was a great little, but complex, taste at the end of a delicious meal served outdoors. Thanks Amanda for this.
Amanda H.
June 9, 2014
So glad it worked out -- and good to know it can be made for a crowd. Thanks for giving it a try!
DragonFly
June 8, 2014
I am so excited to try this, raspberries are one of my favourite things!! Thank you for sharing!
Fairmount_market
June 6, 2014
This sounds lovely. When serving fresh berries (which are abundant throughout the Oregon summer) I feel pangs of guilt for not having a sauce for topping. My mother would always make creme anglaise for fresh berries, but these days, that seems too rich and too much work. This sounds like a great alternative.
amysarah
June 5, 2014
As a quick dessert for my kids, I used to slice a couple of bananas, warm them in browned butter, sprinkle with brown sugar and serve it over a scoop of ice cream. I conceived of it as a quickie-cheat version of Bananas Foster, but revisiting it using berries is a great idea.
AntoniaJames
June 5, 2014
I can easily imagine putting these over the almond scones featured last month, with a bit of Nancy Silverton Genius whipped cream . . . I made a batch of the scones for our (just T's and my) Mother's Day dinner and put 2 packs of 4, unbaked, into the freezer. I know what I'm serving to our small dinner party out on the deck this Sunday. Cheers! ;o)
AntoniaJames
June 5, 2014
Actually I was just reminded that I have several quarts of dead ripe blueberries on my bushes out front (been traveling and now working 16 hour days with aggressive deadlines), so I have something else up my sleeve -- inspired by another of your summer desserts! But I'll keep this in mind when the raspberries around here ripen and I can barter my blueberries for some. I love the idea of that brown butter soaking into a scone! (Of course, it's very cool, even chilly, here in the summer, so baking is no problem.) ;o)
Amanda H.
June 5, 2014
So funny because I'm in SF this week and I was thinking that we should write a column on Summer Stews for our SF readers!
EmilyC
June 5, 2014
This is one of those ideas that makes me want to run home and try it right now!! The peach version sounds equally delicious. Have you ever slipped in some ice cream, to get the pie a la mode effect (or would the hot brown butter congeal upon hitting the ice cream?).
Amanda H.
June 5, 2014
I didn't try it with ice cream because I was afraid it would congeal -- but I might be wrong.
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