Bay Cafe Pound Cake Fries with Raspberry Catsup recipe

Source: sfgate.com, Chef Joey Altman, Bay Cafe, San Francisco, California

1/4 loaf pound cake, cut into 1/4-inch slices
1 cardboard French fry container (ask politely
    and you shall receive)

Cut pound cake slices in 1/4 inch strips. Arrange strips on a toaster oven rack and toast until browned on top and bottom. Turn strips and toast until remaining two sides are browned. Let cool, then arrange in container.

Raspberry Catsup:
1 (12 ounce) bag frozen raspberries, thawed,
    or 2 cup fresh raspberries
2 cups confectioners' sugar
1 empty catsup squeeze bottle

Place raspberries in a blender or food processor, and puree (add 1 or 2 tablespoons of water or lemon juice, if necessary, to facilitate blending). Add sugar, one teaspoon at a time, to taste, until tartness is gone. Place raspberry puree in a fine mesh strainer over a bowl. Use a rubber spatula to force the puree through the strainer. Discard the seeds and transfer the puree to the squeeze bottle. Serve alongside "fries."