This recipe is a legend in my family. I was told was that Lael clipped the recipe out of a newspaper. I like to think that it descended to her head from Athena. We may never have the real story, but what I do know is any time my family could get it together to bring raspberries from the small patch growing alongside our driveway into the house and not directly into our gaping mouths, this was on the menu. Deceptively simple, this desert is a stunner with a name to match. It can be prepared ahead of time (take note, busy hosts) and I imagine you could use any sort of fruit that you had handy to whip your guests/family/diners into a creamy, sugar coma; for heaven’s sake don’t limit yourself! We always favored fresh, un-macerated raspberries because they were easily available and too perfect to smush, but the raspberry sauce works wonderfully for frozen berries.
Lizzie Pick
Pumpkin Pie
Lael’s version of the Thanksgiving classic. It’s lower on pumpkin, but high on spice. I’m a fan!
(once my dad made something like 5 pies using chinese five spice instead of cinnamon. that was perhaps too high on spice)
Paprikash – Aunt Edie
My sister, Hope, once made a label for the can that we kept in the fridge to house/hoard leftover bacon grease from Sunday brunch. It read “banken greese” in a child’s hand that was so perfect I am positive it was scanned and recorded as a font to be used on car seat labels and ads for hospitals. The label stayed on far longer than you would imagine a piece of paper that was regularly doused in grease could, and for all I know it’s still sitting in the back of my dad’s fridge. That jar was kept almost solely in reserve for this recipe, so reading the recipe again brings me back to that sweet memory. You could substitute Greek Yogurt if you were looking for a slightly healthier alternative to sour cream, but please don’t skimp on the bacon drippings!
Salad Packs Down 