Wild blackberries are highly invasive and difficult to control. They grow like weeds in the beautiful Pacific Northwest. They form a robust thicket forming shrub with stout arching canes with large stiff thorns and believe me you will get poked when picking blackberries. Blackberry bushes usually grow up to 15 feet tall and have canes up to 40 feet long with small white to pinkish flowers that produce large edible and tasty sweet blackberries.
When picking those beautiful berries, I always feared the many spiders that you would find in the berry brambles, but that didn't stop me from trying to pick the most berries. Although, half of my find would end up in my mouth. Warm, juicy, sweet smelling, sun drenched, delectable blackberries are simply delicious. You will find that your fingers turn purple, as well as your clothing, but that is part of the fun picking blackberries, along with the sticky fingers you will end up with. As children, my younger sister, Kristin and I would like to pinch the berries to get some juice and rub in over out mouths so we looked like we had lipstick on. Occasionally, my older Sandy would tag along, but by that time in our lives she was out of high school and married to the love of her life Joe, so picking blackberries was the least of her fun. When my daughter, Brittany was younger I used to take her and her friends blackberry picking and they loved it except most of their blackberries ended up being thrown in wildly fun blackberry fight, the girls would come out of the brambles with juice blotches all over them, laughing the entire time. My daughter's favorite dessert is either blackberry cobbler or blackberry cheesecake. Mmmmm, making me hungry!
We also are blessed in the Pacific Northwest to have the wild mountain blackberry a much smaller berry. They are tiny berries that have a unique tartness and sweet flavor that are so delicious, perfect little jewels to make into jams or blackberry pies or for just popping into your mouth.
Blackberries don't keep long either so eat them within 24 hours of picking or place them into the freezer. My mom, Dorothy would fill the sink up with cold water and rinse off all the berries that she intended on freezing. Pour them gently onto clean kitchen towels to remove some of the moisture and tumble them onto baking sheets and into the freezer. Once frozen, she would place into Tupperware type containers for future use stored in the freezer. Some say don't wash them first, but my mom wanted to make sure no bugs or spiders were hiding in her berries. My favorite way to eat blackberries is to pull them from the freezer, place into a bowl with a touch of sugar, pour milk over them and mash slightly with a fork, mmmmm.
Blackberries are in season from late August through October. They are one of the fruit's lowest in sugars and are packed with antioxidants including vitamin C. Did you also know; blackberries were enjoyed by the ancient Greeks, who believed them to be a cure for diseases of the mouth and throat, as well as a preventative against many ailments, including gout. The blackberry leaf was also used as an early hair dye, having been recommended by Culpeper the English herbalist to be boiled in a lye solution in order to "maketh the hair black".
The arrival of summer in all its glory holds such long-awaited promise. Enjoy the splendor of the season and all the delicious bounty it has to offer, especially the blackberry.
Blackberry Picking - by Seamus Heaney (from Ireland - April 1939 - August 2013)
Late August, given heavy rain and sun for a full week, the blackberries would ripen. At first, just one, a glossy purple clot among others, red, green hard as a knot. You ate that first one and its flesh was sweet like thickened wine; summer's blood was in it leaving stains upon the tongue and lust for picking. Then red ones inked up and that hunger sent us out with milk-cans, pea-tins, jam-pots where briar's scratched and wet grass bleached our boots. Round hayfield's, cornfields and potato-drills we trekked and picked until the cans were full, until the tinkling bottom has been covered with green ones, and on top big dark blobs burned like a plate of eyes. Our hands were peppered with thorn pricks, our palms sticky as Bluebeard's. We hoarded the fresh berries in the byre. But when the bath was filled we found a fur, a rat-grey fungus glutting on our cache. The juice was stinking too. Once off the bush the fruit fermented, the sweet flesh would turn sour. I always felt like crying. It wasn't fair that all the lovely canfuls smelt of rot. Each year I hoped they'd keep, knew they would not.
I hope you enjoy the recipes listed below and go have fun picking blackberries!
Blackberry Marshmallow Milkshake - near my hometown of Anacortes, WA where I grew up there is a small drive-in called "The Net" (Mount Vernon, WA). It's a very small old fashioned drive-in that has been there since I was a child.....long time ago. My parents knew the original owners. The Net serves a wide variety of delicious milkshakes and they also have burgers, fries, fish and chips, etc. My favorite combination since I was a child is blackberry/marshmallow milkshake. If you are ever in the area, you must stop by and get a milkshake. Here is my version.
3 scoops of vanilla ice cream (good quality)
1 1/2 cups whole milk
1/2 cup heavy whipping cream
1/2 cup marshmallow fluff
2/3 cup fresh blackberries
Freshly whipped cream (garnish) and a blackberry
Place everything into a blender and whirl to smooth consistency. Pour into glass and top with freshly whipped cream and a blackberry on top. Of course a straw is required.
My Favorite Blackberry Sangria - love, love, love
1 cup fresh blackberries
1 cup cold water
Sugar to taste
1 bottle sweet wine such as Moscato or White Merlot
1/2 cup blackberry vodka
Fresh fruit; slices of fresh oranges, slices of fresh limes and some fresh blackberries
Place the blackberries, water and sugar into a saucepan over high, bring to a boil and reduce to simmer cooking about 15 minutes (you want the berries soft). Strain the liquid several items and discard fruit. Pour into a pitcher and add wine and vodka. Add fresh fruit, cover and refrigerate a few hours. Fill glasses with ice and pour in sangria. Garnish with extra fruit if desired. This goes fast so make a couple of pitchers if serving guests.
Blackberry Rum Punch - from my daughter Brittany, thanks sweetie this is delicious!
3 cups blackberry juice
2 (12 oz.) cans frozen mojito mix
2 (1-liter) bottles club soda, chilled
1 1/2 cups white rum
3 fresh limes, sliced
2 cups frozen blackberries
Into a large pitcher add the ingredients and stir together. Pour into ice filled glasses and garnish with lime slice.
Here is an interesting old wives tale; people would use blackberry bushes to magically cure whooping cough. They would pass the victim under the arching bramble seven times, reciting; In bramble, out cough here I leave the whooping cough. I wonder who came up with this strange idea because obviously it would have never worked.
Blackberry Marshmallow Milkshake - near my hometown of Anacortes, WA where I grew up there is a small drive-in called "The Net" (Mount Vernon, WA). It's a very small old fashioned drive-in that has been there since I was a child.....long time ago. My parents knew the original owners. The Net serves a wide variety of delicious milkshakes and they also have burgers, fries, fish and chips, etc. My favorite combination since I was a child is blackberry/marshmallow milkshake. If you are ever in the area, you must stop by and get a milkshake. Here is my version.
3 scoops of vanilla ice cream (good quality)
1 1/2 cups whole milk
1/2 cup heavy whipping cream
1/2 cup marshmallow fluff
2/3 cup fresh blackberries
Freshly whipped cream (garnish) and a blackberry
Place everything into a blender and whirl to smooth consistency. Pour into glass and top with freshly whipped cream and a blackberry on top. Of course a straw is required.
My Favorite Blackberry Sangria - love, love, love
1 cup fresh blackberries
1 cup cold water
Sugar to taste
1 bottle sweet wine such as Moscato or White Merlot
1/2 cup blackberry vodka
Fresh fruit; slices of fresh oranges, slices of fresh limes and some fresh blackberries
Place the blackberries, water and sugar into a saucepan over high, bring to a boil and reduce to simmer cooking about 15 minutes (you want the berries soft). Strain the liquid several items and discard fruit. Pour into a pitcher and add wine and vodka. Add fresh fruit, cover and refrigerate a few hours. Fill glasses with ice and pour in sangria. Garnish with extra fruit if desired. This goes fast so make a couple of pitchers if serving guests.
Blackberry Rum Punch - from my daughter Brittany, thanks sweetie this is delicious!
3 cups blackberry juice
2 (12 oz.) cans frozen mojito mix
2 (1-liter) bottles club soda, chilled
1 1/2 cups white rum
3 fresh limes, sliced
2 cups frozen blackberries
Into a large pitcher add the ingredients and stir together. Pour into ice filled glasses and garnish with lime slice.
Here is an interesting old wives tale; people would use blackberry bushes to magically cure whooping cough. They would pass the victim under the arching bramble seven times, reciting; In bramble, out cough here I leave the whooping cough. I wonder who came up with this strange idea because obviously it would have never worked.
Baked Brie with Blackberries
1 (15 oz.) wheel of brie cheese
1/4 cup water
2 Tbl. sugar
2 1/2 tsp. fresh lemon juice
1 tsp. balsamic vinegar
1 tsp. balsamic vinegar
2 cups fresh blackberries (divided)
Preheat oven to 350 degrees. With a sharp bladed knife thinly slice the top of the brie leaving a 1/2-inch boarder along the edges. Place onto a piece of parchment paper lined baking sheet and bake 15 minutes. Into a small saucepan add water, sugar balsamic and lemon juice, stirring to dissolve sugar. Boil and reduce to about 2 Tbl. Pour the syrup into a blender with 1 cup of blackberries and puree to smooth. Pour into a fine mesh strainer over a bowl and press syrup into bowl. Pour in remaining whole berries into sauce. Place the baked brie onto a serving plate and top with blackberry sauce. Serve with baguette slices or crackers.
Blackberry Red Pepper Jam
2 packages powdered pectin
3 Tbl. cornstarch
1 cup sugar
8 cups blackberries, mashed
6 red bell peppers, seeded and minced
7 cups sugar
First off; sterilize about 15 (1/2 pint jars) including lids, etc. This is very important before you proceed with anything else. Into a bowl add pectin, cornstarch and 1 cup sugar. Into a large Dutch oven add mashed berries, pectin mixture and minced peppers. Bring to a boil for 1 minute, add the 7 cups sugar and return to a rolling bowl until the sugar has fully dissolved about 3 minutes. Remove from heat and ladle into sterile jars and seal them in a hot water bath for 15 minutes. As I have said before when canning, follow directions and be very sanitary.
Blackberry Creamy Pops - delicious on a hot summer day
1 1/2 cups fresh blackberries
6 Tbl. frozen orange juice concentrate, thawed
1 1/2 cups buttermilk (not light)
1 (8 oz.) container sour cream
1/3 cup honey
Wooden popsicle sticks
Into a blender add berries and orange juice concentrate blending to smooth. Add in remaining ingredients then pour into popsicle molds and insert sticks. Freeze until completely frozen.
Blackberry Creamy Pops - delicious on a hot summer day
1 1/2 cups fresh blackberries
6 Tbl. frozen orange juice concentrate, thawed
1 1/2 cups buttermilk (not light)
1 (8 oz.) container sour cream
1/3 cup honey
Wooden popsicle sticks
Into a blender add berries and orange juice concentrate blending to smooth. Add in remaining ingredients then pour into popsicle molds and insert sticks. Freeze until completely frozen.
Perfect Blackberry Pancakes - what a delicious way to start your morning
1 3/4 cup whole milk
1/4 cup fresh lemon juice
2 1/4 cups all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
3 Tbl. sugar
1/2 tsp. salt
1 Tbl. fresh lemon zest
2 eggs, separated
1/4 cup butter, melted
2 cups fresh blackberries
Pure maple syrup - for pancakes
Pure maple syrup - for pancakes
Into a large glass bowl add milk and lemon juice let stand 10 minutes. Into another bowl whisk the flour, baking powder, baking soda, sugar, salt and lemon zest. Whisk the egg yolks into the lemon milk mixture. Add the liquid mixture to the flour mixture and stir in melted butter just to combine. Do not overmix. Into another bowl whip the egg whites to almost stiff peaks. Fold half of the egg whites into batter to lighten, then fold in remaining whites. Fold in blackberries. Preheat a griddle and spray with cooking spray. Ladle on some batter and cook the cakes, turning over to continue cooking until nicely golden brown. Remove to baking sheet and place into oven to keep warm. Serve with pure maple syrup, crisp bacon, and Mimosas.
Blackberry Breakfast Rolls - my mom used to make these and they are good
Dough
1/2 cup milk
1 1/4 tsp. active dry yeast
1/4 cup sugar
4 Tbl. butter, melted
2 eggs
3 cups all purpose flour
Filling
1 1/3 cups fresh blackberries
3 Tbl. sugar
1 tsp. mace
2 tsp. fresh lemon zest
1/2 cup pecans, chopped and lightly toasted
Cream Cheese Frosting
1 1/2 cups powdered sugar, sifted
1 (8 oz.) package cream cheese, soft
1/2 cup butter, soft
1 tsp. fresh lemon juice
1 tsp. pure vanilla extract
Place milk into a small saucepan and heat to 115 degrees. Into a bowl of electric mixer with paddle attachment add yeast, 1 tsp. sugar and let stand 5 minutes. Add remaining sugar, the butter, eggs and beat to blend about 1 minute. Remove paddle attachment and add dough hook. Stir in the flour and beat on low for about 5 minutes or until dough pulls away from sides of bowl, scrapping down bowl and adding more flour in needed. Turn dough out onto lightly floured work surface and need about 2 minutes to smooth. Place in oiled bowl and cover with clean kitchen towel and let rise about 1 hour or until doubled. Next, place berries, sugar, mace and lemon zest into a bowl and let stand 5 minutes, lightly mash with potato masher. Turn dough out onto lightly floured work surface and roll into a 16x10 rectangle. Spread blackberry mixture over dough leaving about 1/2-inch of an edges. Scatter on pecans and roll up into a long using long side of dough. Cut into rolls, place in 9-inch pan and cover and let rise 1 hour or until almost doubled. Preheat oven to 375 degrees and bake about 30 minutes or until nicely golden brown. Frosting; into a bowl of electric mixer add cream cheese and butter creaming to fluffy. Stir in powdered sugar, lemon juice and vanilla to combine, if too thick (which I like) add a touch of milk. Remove rolls from oven and cool slightly. Turn out onto cooling rack and frost thickly with frosting.
Blackberry French Toast Bake
12 slices thick sliced bread, cut into 1-inch cubes (good quality bread)
2 (8 oz) packages cream cheese, cut into 1-inch cubes
2 cups fresh blackberries (divided, part for sauce)
13 eggs, beaten
1 1/2 cups whole milk
1/4 cup whipping cream
1 tsp. pure vanilla extract
1 Tbl. fresh orange zest
1/3 cup pure maple syrup
Sauce
1 cup sugar
2 Tbl. cornstarch
1 cup water
1 tsp. orange zest
1 Tbl. butter
Lightly spray a 13x9 baking pan with cooking spray. Arrange half the bread cubes in bottom of pan and top with cream cheese cubes. Sprinkle 1 cup of the blackberries over cream cheese and top with remaining bread. Into a large bowl whisk the eggs, milk, cream, vanilla, zest and syrup then pour over bread cubes, pressing gently with the back of spoon. Cover and refrigerate overnight. Remove casserole from refrigerator about 20 minutes before baking. Preheat oven to 350 degrees. Cover with foil and bake for about 30 minutes, uncover and continue baking about another 30 minutes or until center is firm and lightly golden brown. Syrup; into a saucepan add sugar, cornstarch, zest and water, mixing to combine. Bring to a boil stirring constantly and cook about 4 minutes. Mix in the remaining 1 cup berries and reduce heat simmering about 15 minutes. Stir in butter and pour over baked french toast. Serve with sausage patties or crisp bacon, orange juice and coffee.
Blackberry Tea Bread
1 1/2 cups all purpose flour
1 tsp. salt
1 tsp. baking powder
pinch of cinnamon
1 1/2 cups fresh blackberries
1 cup sugar
1/2 cup milk
1/3 cup butter, melted
2 eggs
1 1/2 tsp. fresh lime zest
2 Tbl. fresh lime juice
Glaze
1 cup powdered sugar, sifted
2 to 3 Tbl. fresh lime juice
1 tsp. fresh lime zest
Preheat oven to 350 degrees. Into a bowl add flour, salt, baking powder and cinnamon. Stir in blackberries. Into a bowl add sugar and whisk in milk, butter, eggs, zest and lemon juice to well blended. Stir this mixture into flour mixture, don't overmix. Pour batter into a 9-inch loaf pan. Bake for about 1 hour 15 minutes or until pick inserted comes out clean. Cool on wire rack for 10 minutes before turning out. Cool completely. Glaze; into a bowl add sugar and whisk in lime juice to desired consistency then stir in zest. Drizzle over bread.
Blackberry Cornmeal Muffins
3/4 cup corn meal
1 1/4 cups all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. sugar
1/2 tsp. salt
3/4 cup milk
1/4 cup butter, melted
1 egg, beaten
1 cup fresh blackberries
1/2 cup frozen white corn, thawed
2 scallions, finely minced including green part
Preheat oven to 425 degrees. Into a bowl add flour, corn meal, sugar, baking powder, baking soda and salt. Stir in milk and butter then add beaten egg just to combine. Fold in berries, corn and scallions. Add liners to muffin cups and fill 3/4 full with batter. Bake for 15 to 20 minutes. Remove to cooling rack.
Blackberry Salsa - great over grilled salmon, steaks, chicken or pork
2 cups fresh blackberries
1/2 red onion, minced
1 garlic clove, finely minced
1 large jalapeno, seeded and minced
1/4 cup fresh cilantro, chopped
1 fresh lime, zested and juiced
1 Tbl. honey
salt and freshly ground black pepper
Place honey into a bowl and heat in microwave just to melt. Remove and stir in remaining ingredients, cover and place in refrigerator for about 30 minutes. Remove and serve over grilled salmon.
Blackberry Soup - delicious and creamy great for a starter or dessert
4 cups fresh blackberries
1 cup Pinot Noir
1 cup water
sugar to taste
1 fresh lemon, juiced
2 cups whipping cream
1/2 tsp. lemon zest
1/2 Tbl. cornstarch
2 Tbl. cold water
Place berries, water, wine, lemon juice and sugar to taste into a large saucepan. Bring to a boil and then turn to simmer for 15 minutes. Remove from heat and allow to cool. Place into a food processor and pulse to combine. Strain through a fine mesh strainer mashing pulp with back of spoon. Return liquid to saucepan and turn to medium heat. In small bow mix cornstarch and water to combine, add to liquid and stir to combine. Cook for a few minutes until just slightly thickened. Cool. Whisk in the whipping cream and lemon zest. Serve with a few fresh blackberries in each bowl for garnish.
Blackberry Chicken Wings
34 chicken wings, rinsed in cold water, patted dry
3 cups fresh blackberries
1/2 cup honey
2 Tbl. ketchup
1/4 cup fresh orange juice
2 - 3 Tbl. Chipotle flavored Tabasco
1 Tbl. brown sugar
1 tsp. balsamic vinegar
salt and freshly ground black pepper
1/4 cup butter, melted
Orange zest
Preheat oven to 400 degrees and place wings onto baking rack over a baking sheet cooking for about 50 minutes. Be sure to spray the baking rack with cooking spray. Sauce; into a blender add berries, honey, ketchup, orange juice, Tabasco, sugar and balsamic pureeing to smooth consistency. Strain if desired, but I don't. Whisk in the melted butter and set aside. When wings are cooked, pour off juices and pour most of the sauce over wings, tossing to coat. Place back in oven for about 12 minutes, turning occasionally. Just before they are done sprinkle over orange zest and turn on broiler for a few minutes. If you have any leftover sauce serve on the side.
Pacific Northwest Grilled Chicken Skewers with Blackberry Sauce
2 lbs. chicken breasts, skinned and boned
3 large red bell peppers, seeded and cut into 2-inch chunks
2 1/2 Tbl. fresh rosemary, chopped
1/4 cup vermouth
salt and freshly ground black pepper
2 Tbl. olive oil
Sauce
2 cups fresh blackberries
1 Tbl. apple cider vinegar
3 Tbl. red currant jam
pinch of fresh grated nutmeg
Wooden skewers soaked in cold water 30 minutes
Cut chicken into about 2-inch pieces and place into a large bowl add wine, oil, rosemary, salt and pepper. Toss gently, cover and refrigerate about 1 hour. Remove chicken and reserve marinade. Thread chicken and bell peppers onto skewers, alternating. Preheat grill and brush grate with oil. Place skewers onto grill and cook about 10 minutes, turning occasionally. Remove skewers to serving platter, tent with foil. Sauce; place the marinade and 2 cups blackberries in a saucepan and simmer for about 15 minutes, press through a strainer and discard pulp. Return juice and marinade to pan, add vinegar, jelly and nutmeg bringing to a boil. Simmer and reduce to syrup consistency. With a pastry brush, brush a little sauce onto skewers and chicken skewers with remaining sauce. Serve with a tossed garden salad, mashed potatoes with fresh basil and grilled zucchini.
Blackberry Prawn Salad
25 large prawns, peeled and cleaned
15 fingerling potatoes, sliced in half lengthwise
2 juicy oranges
2 tangelos
1/2 cup extra virgin olive oil
1/4 cup Champagne vinegar
salt and freshly ground black pepper
1 large shallot, thinly sliced
1 1/2 Tbl. fresh lemon zest
5 cups mixed greens
1 cup fresh blackberries
wooden skewers, soaked in cold water 30 minutes
Place the potatoes into a pot of boiling salted water and cook until tender. Drain well. Peel the oranges and tangelos, then cut segments with a sharp knife collecting the juice you will need about 4 Tbl. Whisk the orange juice, 1/2 cup oil and Champagne vinegar, season with salt and pepper. Skewer the prawns onto the skewers and brush with some olive oil, season with salt and pepper. Place onto hot grill making sure the grates are brushed with oil. Cook a few minutes then turn to cook other sides. While prawns are cooking, brush potato slices with oil, season with salt and pepper and place flesh side down onto grill and grill potatoes to golden brown, then remove and set aside. Into a bowl add 2 Tbl. olive oil, shallot and lemon zest, season with salt and pepper. Into a large bowl add greens and toss with just a touch of the vinaigrette. Pour onto serving platter and scatter blackberries, potatoes and orange segments, place prawns on top and drizzle over more dressing.
Blackberry, Turkey and Rice Salad
Salad
1 cup fresh blackberries
1 cup wild rice, cooked
2 cups white rice, cooked
3 cups roasted turkey breast, cubed
3 celery stalks, sliced including green leafy part
1 hand full of red radishes, thinly sliced
4 scallions, thinly sliced on diagonal including green part
1/3 cup sugared walnuts or pecans
Vinaigrette
1 tsp. fresh lemon zest
1/4 cup fresh lemon juice
2 tsp. Dijon
1 Tbl. honey
salt and freshly ground black pepper
1/2 cup extra virgin olive oil
Vinaigrette; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Salad; into a large bowl, add cooked rice, turkey, celery, scallions, radishes and blackberries. Stir in some dressing and toss to combine, taste and add more dressing if desired. Pile onto a serving platter and scatter on sugared walnuts.
Blackberry Pulled Pork - oh yes and it's so good!
2 lbs. pork butt
2 cups fresh blackberries
3 Tbl. apple cider vinegar
Tabasco, lots
1/2 cup ketchup
1/4 cup water
3 garlic cloves, finely minced
1 large white onion, sliced
salt and freshly ground black pepper
Accompaniments; Buns - good quality, pickles, white onion, thinly sliced
Place blackberries into a blender and puree to smooth, strain through sieve and discard solids. Place the blackberry puree, vinegar, Tabasco, ketchup, water, garlic, onions, salt and pepper into a slow cooker or Dutch oven, add the pork on top. If using a slow cooker cook on low for 8 hours, if using the Dutch oven preheat oven to 325 and cook about 6 hours. When cooked remove pork and shred on work surface. Skim off any fat in pan, add shredded pork back to the juices and toss to coat. Butter the buns and toast lightly and pile on the pork, along with onions and pickles if desired.
Blackberry Marmalade on Turkey Burgers with Chicken Pate - this is a recipe I created years ago because of my love of blackberries and I was going to serve it at my cafe "The Enchanted Garden and Herb Farm", but that project never came to fruition. We had the most wonderful blackberries on our property that I always filled our freezer with. This is simply a decadent, sinful delight on a bun! I used this as one of my catering recipes and I also served this many times as the Executive Chef at the House of Representatives - State Capital in WA state and the legislators loved these. I think this was one of my most requested recipes. When I taught culinary arts all my students wanted this recipe and most of my catering clients requested it too.
Marmalade
3 Tbl. olive oil
2 1/2 cups fresh blackberries
2-inch piece fresh ginger, peeled and minced
1/2 cup red hot pepper jelly
1/2 cup blackberry preserves (good quality)
5 large Walla Walla onions (or other sweet onions) julienned
1/2 cup sugar (or to taste) but don't get it too sweet
1/3 cup cider vinegar
3 Tbl. Port wine
Chicken Pate
2 Tbl. butter
1 onion, finely chopped
2 garlic cloves, finely minced
8 oz. chicken livers, rinsed and sinew removed, chopped
6 oz. ground pork
1/4 cup pistachios, rough chop
2 1/2 Tbl. brandy
1 egg, whisked
salt and freshly ground black pepper
1/4 tsp. fresh nutmeg, grated
1/4 tsp. thyme, chopped
5 bay leaves
7 slices thick bacon
Burgers
1 lb. ground turkey
1 lb. ground chicken
1 large sweet onion, finely chopped
2 garlic cloves, minced
1/2 cup fresh parsley, chopped
1 tsp. paprika
salt and freshly ground black pepper
1 Tbl. fresh ginger, peeled and finely minced
drizzle of olive oil
Ciabatta buns
Mayonnaise
Lettuce
Marmalade; into a Dutch oven add oil, onion and ginger. Saute gently until onions are transparent, stir in sugar and cook to dissolve sugar, stir in berries and vinegar. Next, stir in blackberry preserves and pepper jam along with port wine. Bring to a boil and then turn to simmer for about 20 minutes. Sterilize jars and lids. While marmalade is still warm spoon into jars. Pate; preheat oven to 350 degrees. Into a saute pan add 1 Tbl. butter along with a drizzle of oil and saute onions and garlic until softened. Place into a large bowl. Melt the remaining butter and add chopped chicken livers and saute, add to onion mixture in bowl. Add pork, pistachios, brandy, egg, salt, pepper, nutmeg and thyme to bowl and mix to combine ingredients. Into a small loaf pan, arrange the bay leaves in the bottom then line the pan with bacon slices crosswise and leaving a overhang on long side of pan. Pack the mixture evenly and firmly into the pan using the back of wooden spoon to insure there are no air pockets. Fold the bacon overhang over the top and cover pan tightly with foil. Place the pan into a roasting pan and carefully add boiling water half-way up sides of loaf pan being careful not to get any any pate mixture. Bake for about 1 1/2 hours, then remove foil and pour off any liquid. Let cool about 30 minutes then refrigerate until chilled. Cover the loaf with plastic wrap. Wrap a brick or something similar in foil and place over plastic wrap to weight down loaf and refrigerate about 12 hours. To unmold; run a sharp bladed knife around edges of pan and unsold. Discard bay leaves and cut into slices. If using as an appetizer serve with baguette slices, cornichons and good mustard. Burgers; into a small saute pan, add a good drizzle of olive oil the add onions and saute for a couple of minutes, next add garlic and ginger sauteing until softened. Add this mixture and remaining ingredients to a large bowl and mix to combine. Place into refrigerator for about 15 minutes. Form patties and heat grill or saute pan. Cook until desired doneness. Butter buns and toast. Assembly; onto buns add a good smear of mayonnaise, then add lettuce, burger, slice of pate and top with blackberry marmalade. You can also add cheese if desired (such as Brie, Harvarti or Gruyere), but melt it while cooking burgers. Of course you can thank me after you have dined on these delicious delights!
Blackberry Chicken
4 steaks of your choice, nice thick ones
Sauce
1 cup seedless blackberry preserves
1/4 cup Worcestershire sauce
3 Tbl. blackberry wine
2 Tbl. soy sauce
3 Tbl. butter
salt and freshly ground black pepper
1/4 tsp. red pepper flakes
Heat grill and brush grates with oil. Season steaks and grill to desired doneness. Into a saucepan add ingredients, whisking to combine and place onto grill to simmer for about 10 minutes, stirring occasionally. When steaks are done, place onto platter and drizzle a touch of sauce over top, serving extra on side. Serve with hot baked potatoes with all the fixings and grilled asparagus.
Blackberry Breakfast Rolls - my mom used to make these and they are good
Dough
1/2 cup milk
1 1/4 tsp. active dry yeast
1/4 cup sugar
4 Tbl. butter, melted
2 eggs
3 cups all purpose flour
Filling
1 1/3 cups fresh blackberries
3 Tbl. sugar
1 tsp. mace
2 tsp. fresh lemon zest
1/2 cup pecans, chopped and lightly toasted
Cream Cheese Frosting
1 1/2 cups powdered sugar, sifted
1 (8 oz.) package cream cheese, soft
1/2 cup butter, soft
1 tsp. fresh lemon juice
1 tsp. pure vanilla extract
Place milk into a small saucepan and heat to 115 degrees. Into a bowl of electric mixer with paddle attachment add yeast, 1 tsp. sugar and let stand 5 minutes. Add remaining sugar, the butter, eggs and beat to blend about 1 minute. Remove paddle attachment and add dough hook. Stir in the flour and beat on low for about 5 minutes or until dough pulls away from sides of bowl, scrapping down bowl and adding more flour in needed. Turn dough out onto lightly floured work surface and need about 2 minutes to smooth. Place in oiled bowl and cover with clean kitchen towel and let rise about 1 hour or until doubled. Next, place berries, sugar, mace and lemon zest into a bowl and let stand 5 minutes, lightly mash with potato masher. Turn dough out onto lightly floured work surface and roll into a 16x10 rectangle. Spread blackberry mixture over dough leaving about 1/2-inch of an edges. Scatter on pecans and roll up into a long using long side of dough. Cut into rolls, place in 9-inch pan and cover and let rise 1 hour or until almost doubled. Preheat oven to 375 degrees and bake about 30 minutes or until nicely golden brown. Frosting; into a bowl of electric mixer add cream cheese and butter creaming to fluffy. Stir in powdered sugar, lemon juice and vanilla to combine, if too thick (which I like) add a touch of milk. Remove rolls from oven and cool slightly. Turn out onto cooling rack and frost thickly with frosting.
The Song of the Blackberry Queen - by Cicely Mary Baker
My berries cluster black and thick
For rich and poor alike to pick.
I’ll tear your dress, and cling, and tease,
And scratch your hand and arms and knees.
I’ll stain your fingers and your face,
And then I’ll laugh at your disgrace.
But when the bramble-jelly’s made,
You’ll find your trouble well repaid.
12 slices thick sliced bread, cut into 1-inch cubes (good quality bread)
2 (8 oz) packages cream cheese, cut into 1-inch cubes
2 cups fresh blackberries (divided, part for sauce)
13 eggs, beaten
1 1/2 cups whole milk
1/4 cup whipping cream
1 tsp. pure vanilla extract
1 Tbl. fresh orange zest
1/3 cup pure maple syrup
Sauce
1 cup sugar
2 Tbl. cornstarch
1 cup water
1 tsp. orange zest
1 Tbl. butter
Lightly spray a 13x9 baking pan with cooking spray. Arrange half the bread cubes in bottom of pan and top with cream cheese cubes. Sprinkle 1 cup of the blackberries over cream cheese and top with remaining bread. Into a large bowl whisk the eggs, milk, cream, vanilla, zest and syrup then pour over bread cubes, pressing gently with the back of spoon. Cover and refrigerate overnight. Remove casserole from refrigerator about 20 minutes before baking. Preheat oven to 350 degrees. Cover with foil and bake for about 30 minutes, uncover and continue baking about another 30 minutes or until center is firm and lightly golden brown. Syrup; into a saucepan add sugar, cornstarch, zest and water, mixing to combine. Bring to a boil stirring constantly and cook about 4 minutes. Mix in the remaining 1 cup berries and reduce heat simmering about 15 minutes. Stir in butter and pour over baked french toast. Serve with sausage patties or crisp bacon, orange juice and coffee.
Blackberry Tea Bread
1 1/2 cups all purpose flour
1 tsp. salt
1 tsp. baking powder
pinch of cinnamon
1 1/2 cups fresh blackberries
1 cup sugar
1/2 cup milk
1/3 cup butter, melted
2 eggs
1 1/2 tsp. fresh lime zest
2 Tbl. fresh lime juice
Glaze
1 cup powdered sugar, sifted
2 to 3 Tbl. fresh lime juice
1 tsp. fresh lime zest
Preheat oven to 350 degrees. Into a bowl add flour, salt, baking powder and cinnamon. Stir in blackberries. Into a bowl add sugar and whisk in milk, butter, eggs, zest and lemon juice to well blended. Stir this mixture into flour mixture, don't overmix. Pour batter into a 9-inch loaf pan. Bake for about 1 hour 15 minutes or until pick inserted comes out clean. Cool on wire rack for 10 minutes before turning out. Cool completely. Glaze; into a bowl add sugar and whisk in lime juice to desired consistency then stir in zest. Drizzle over bread.
Blackberry Cornmeal Muffins
3/4 cup corn meal
1 1/4 cups all purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. sugar
1/2 tsp. salt
3/4 cup milk
1/4 cup butter, melted
1 egg, beaten
1 cup fresh blackberries
1/2 cup frozen white corn, thawed
2 scallions, finely minced including green part
Preheat oven to 425 degrees. Into a bowl add flour, corn meal, sugar, baking powder, baking soda and salt. Stir in milk and butter then add beaten egg just to combine. Fold in berries, corn and scallions. Add liners to muffin cups and fill 3/4 full with batter. Bake for 15 to 20 minutes. Remove to cooling rack.
Blackberry Salsa - great over grilled salmon, steaks, chicken or pork
2 cups fresh blackberries
1/2 red onion, minced
1 garlic clove, finely minced
1 large jalapeno, seeded and minced
1/4 cup fresh cilantro, chopped
1 fresh lime, zested and juiced
1 Tbl. honey
salt and freshly ground black pepper
Place honey into a bowl and heat in microwave just to melt. Remove and stir in remaining ingredients, cover and place in refrigerator for about 30 minutes. Remove and serve over grilled salmon.
Blackberry Soup - delicious and creamy great for a starter or dessert
4 cups fresh blackberries
1 cup Pinot Noir
1 cup water
sugar to taste
1 fresh lemon, juiced
2 cups whipping cream
1/2 tsp. lemon zest
1/2 Tbl. cornstarch
2 Tbl. cold water
Place berries, water, wine, lemon juice and sugar to taste into a large saucepan. Bring to a boil and then turn to simmer for 15 minutes. Remove from heat and allow to cool. Place into a food processor and pulse to combine. Strain through a fine mesh strainer mashing pulp with back of spoon. Return liquid to saucepan and turn to medium heat. In small bow mix cornstarch and water to combine, add to liquid and stir to combine. Cook for a few minutes until just slightly thickened. Cool. Whisk in the whipping cream and lemon zest. Serve with a few fresh blackberries in each bowl for garnish.
Blackberry Chicken Wings
34 chicken wings, rinsed in cold water, patted dry
3 cups fresh blackberries
1/2 cup honey
2 Tbl. ketchup
1/4 cup fresh orange juice
2 - 3 Tbl. Chipotle flavored Tabasco
1 Tbl. brown sugar
1 tsp. balsamic vinegar
salt and freshly ground black pepper
1/4 cup butter, melted
Orange zest
Preheat oven to 400 degrees and place wings onto baking rack over a baking sheet cooking for about 50 minutes. Be sure to spray the baking rack with cooking spray. Sauce; into a blender add berries, honey, ketchup, orange juice, Tabasco, sugar and balsamic pureeing to smooth consistency. Strain if desired, but I don't. Whisk in the melted butter and set aside. When wings are cooked, pour off juices and pour most of the sauce over wings, tossing to coat. Place back in oven for about 12 minutes, turning occasionally. Just before they are done sprinkle over orange zest and turn on broiler for a few minutes. If you have any leftover sauce serve on the side.
Pacific Northwest Grilled Chicken Skewers with Blackberry Sauce
2 lbs. chicken breasts, skinned and boned
3 large red bell peppers, seeded and cut into 2-inch chunks
2 1/2 Tbl. fresh rosemary, chopped
1/4 cup vermouth
salt and freshly ground black pepper
2 Tbl. olive oil
Sauce
2 cups fresh blackberries
1 Tbl. apple cider vinegar
3 Tbl. red currant jam
pinch of fresh grated nutmeg
Wooden skewers soaked in cold water 30 minutes
Cut chicken into about 2-inch pieces and place into a large bowl add wine, oil, rosemary, salt and pepper. Toss gently, cover and refrigerate about 1 hour. Remove chicken and reserve marinade. Thread chicken and bell peppers onto skewers, alternating. Preheat grill and brush grate with oil. Place skewers onto grill and cook about 10 minutes, turning occasionally. Remove skewers to serving platter, tent with foil. Sauce; place the marinade and 2 cups blackberries in a saucepan and simmer for about 15 minutes, press through a strainer and discard pulp. Return juice and marinade to pan, add vinegar, jelly and nutmeg bringing to a boil. Simmer and reduce to syrup consistency. With a pastry brush, brush a little sauce onto skewers and chicken skewers with remaining sauce. Serve with a tossed garden salad, mashed potatoes with fresh basil and grilled zucchini.
Blackberry Prawn Salad
25 large prawns, peeled and cleaned
15 fingerling potatoes, sliced in half lengthwise
2 juicy oranges
2 tangelos
1/2 cup extra virgin olive oil
1/4 cup Champagne vinegar
salt and freshly ground black pepper
1 large shallot, thinly sliced
1 1/2 Tbl. fresh lemon zest
5 cups mixed greens
1 cup fresh blackberries
wooden skewers, soaked in cold water 30 minutes
Place the potatoes into a pot of boiling salted water and cook until tender. Drain well. Peel the oranges and tangelos, then cut segments with a sharp knife collecting the juice you will need about 4 Tbl. Whisk the orange juice, 1/2 cup oil and Champagne vinegar, season with salt and pepper. Skewer the prawns onto the skewers and brush with some olive oil, season with salt and pepper. Place onto hot grill making sure the grates are brushed with oil. Cook a few minutes then turn to cook other sides. While prawns are cooking, brush potato slices with oil, season with salt and pepper and place flesh side down onto grill and grill potatoes to golden brown, then remove and set aside. Into a bowl add 2 Tbl. olive oil, shallot and lemon zest, season with salt and pepper. Into a large bowl add greens and toss with just a touch of the vinaigrette. Pour onto serving platter and scatter blackberries, potatoes and orange segments, place prawns on top and drizzle over more dressing.
Blackberry, Turkey and Rice Salad
Salad
1 cup fresh blackberries
1 cup wild rice, cooked
2 cups white rice, cooked
3 cups roasted turkey breast, cubed
3 celery stalks, sliced including green leafy part
1 hand full of red radishes, thinly sliced
4 scallions, thinly sliced on diagonal including green part
1/3 cup sugared walnuts or pecans
Vinaigrette
1 tsp. fresh lemon zest
1/4 cup fresh lemon juice
2 tsp. Dijon
1 Tbl. honey
salt and freshly ground black pepper
1/2 cup extra virgin olive oil
Vinaigrette; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings. Salad; into a large bowl, add cooked rice, turkey, celery, scallions, radishes and blackberries. Stir in some dressing and toss to combine, taste and add more dressing if desired. Pile onto a serving platter and scatter on sugared walnuts.
Blackberry Pulled Pork - oh yes and it's so good!
2 lbs. pork butt
2 cups fresh blackberries
3 Tbl. apple cider vinegar
Tabasco, lots
1/2 cup ketchup
1/4 cup water
3 garlic cloves, finely minced
1 large white onion, sliced
salt and freshly ground black pepper
Accompaniments; Buns - good quality, pickles, white onion, thinly sliced
Place blackberries into a blender and puree to smooth, strain through sieve and discard solids. Place the blackberry puree, vinegar, Tabasco, ketchup, water, garlic, onions, salt and pepper into a slow cooker or Dutch oven, add the pork on top. If using a slow cooker cook on low for 8 hours, if using the Dutch oven preheat oven to 325 and cook about 6 hours. When cooked remove pork and shred on work surface. Skim off any fat in pan, add shredded pork back to the juices and toss to coat. Butter the buns and toast lightly and pile on the pork, along with onions and pickles if desired.
Blackberry Marmalade on Turkey Burgers with Chicken Pate - this is a recipe I created years ago because of my love of blackberries and I was going to serve it at my cafe "The Enchanted Garden and Herb Farm", but that project never came to fruition. We had the most wonderful blackberries on our property that I always filled our freezer with. This is simply a decadent, sinful delight on a bun! I used this as one of my catering recipes and I also served this many times as the Executive Chef at the House of Representatives - State Capital in WA state and the legislators loved these. I think this was one of my most requested recipes. When I taught culinary arts all my students wanted this recipe and most of my catering clients requested it too.
Marmalade
3 Tbl. olive oil
2 1/2 cups fresh blackberries
2-inch piece fresh ginger, peeled and minced
1/2 cup red hot pepper jelly
1/2 cup blackberry preserves (good quality)
5 large Walla Walla onions (or other sweet onions) julienned
1/2 cup sugar (or to taste) but don't get it too sweet
1/3 cup cider vinegar
3 Tbl. Port wine
Chicken Pate
2 Tbl. butter
1 onion, finely chopped
2 garlic cloves, finely minced
8 oz. chicken livers, rinsed and sinew removed, chopped
6 oz. ground pork
1/4 cup pistachios, rough chop
2 1/2 Tbl. brandy
1 egg, whisked
salt and freshly ground black pepper
1/4 tsp. fresh nutmeg, grated
1/4 tsp. thyme, chopped
5 bay leaves
7 slices thick bacon
Burgers
1 lb. ground turkey
1 lb. ground chicken
1 large sweet onion, finely chopped
2 garlic cloves, minced
1/2 cup fresh parsley, chopped
1 tsp. paprika
salt and freshly ground black pepper
1 Tbl. fresh ginger, peeled and finely minced
drizzle of olive oil
Ciabatta buns
Mayonnaise
Lettuce
Marmalade; into a Dutch oven add oil, onion and ginger. Saute gently until onions are transparent, stir in sugar and cook to dissolve sugar, stir in berries and vinegar. Next, stir in blackberry preserves and pepper jam along with port wine. Bring to a boil and then turn to simmer for about 20 minutes. Sterilize jars and lids. While marmalade is still warm spoon into jars. Pate; preheat oven to 350 degrees. Into a saute pan add 1 Tbl. butter along with a drizzle of oil and saute onions and garlic until softened. Place into a large bowl. Melt the remaining butter and add chopped chicken livers and saute, add to onion mixture in bowl. Add pork, pistachios, brandy, egg, salt, pepper, nutmeg and thyme to bowl and mix to combine ingredients. Into a small loaf pan, arrange the bay leaves in the bottom then line the pan with bacon slices crosswise and leaving a overhang on long side of pan. Pack the mixture evenly and firmly into the pan using the back of wooden spoon to insure there are no air pockets. Fold the bacon overhang over the top and cover pan tightly with foil. Place the pan into a roasting pan and carefully add boiling water half-way up sides of loaf pan being careful not to get any any pate mixture. Bake for about 1 1/2 hours, then remove foil and pour off any liquid. Let cool about 30 minutes then refrigerate until chilled. Cover the loaf with plastic wrap. Wrap a brick or something similar in foil and place over plastic wrap to weight down loaf and refrigerate about 12 hours. To unmold; run a sharp bladed knife around edges of pan and unsold. Discard bay leaves and cut into slices. If using as an appetizer serve with baguette slices, cornichons and good mustard. Burgers; into a small saute pan, add a good drizzle of olive oil the add onions and saute for a couple of minutes, next add garlic and ginger sauteing until softened. Add this mixture and remaining ingredients to a large bowl and mix to combine. Place into refrigerator for about 15 minutes. Form patties and heat grill or saute pan. Cook until desired doneness. Butter buns and toast. Assembly; onto buns add a good smear of mayonnaise, then add lettuce, burger, slice of pate and top with blackberry marmalade. You can also add cheese if desired (such as Brie, Harvarti or Gruyere), but melt it while cooking burgers. Of course you can thank me after you have dined on these delicious delights!
Blackberry Chicken
4 to 6 (8 oz.) chicken breasts, boneless and skinless
olive oil
1 large shallot, minced
1/4 cup balsamic vinegar
1/2 cup chicken stock, good quality
1/4 cup heavy whipping cream
2 cups fresh blackberries
salt and freshly ground black pepper
Fresh parsley, rough chopped
Rinse chicken in cold water and pat dry with paper towels. Place the breasts between plastic wrap and pound slightly. Heat a large saute pan and add a good drizzle of olive oil. Season chicken with salt and pepper on both sides and add to pan, cooking to brown on each side. Remove from pan and keep warm. Add a drizzle more oil and add shallots and cook about 5 minutes to soften, add the vinegar and turn up heat stirring to achieve a syrupy consistency. Whisk in the stock and cream simmering about 2 minutes. Add the chicken back to pan and simmer for a few minutes. Remove chicken to serving platter tent with foil. Turn sauce to high to boil, then reduce to simmer cooking for about 2 minutes. Add the blackberries and cook about 1 minute. Pour sauce over chicken and garnish with parsley.
Grilled Chops with Balsamic Blackberry Sauce
4 bone-in thick pork chops
salt and freshly ground black pepper
2 tsp. turmeric
oil
Fresh rosemary
Sauce
2 cups fresh blackberries
1 Tbl. fresh ginger, peeled and minced
1 serrano pepper, seeded and finely minced
1 Tbl. balsamic vinegar
1/4 cup honey
1/4 cup fresh lemon juice
salt and freshly ground black pepper
Fresh parsley, garnish
Rinse chops with cold water and pat dry with paper towels. Season well with salt, pepper and turmeric. Sauce; into a saucepan add berries and mash with potato masher leaving berries a little chunky. Add remaining ingredients to combine. Cook stirring on simmer for about 15 minutes until sauce thickens. Taste and adjust seasonings if needed. Heat the grill and rub grates with oil. Add chops and cook to desired doneness, but please don't overcook. Place chops onto serving platter, and drizzle sauce over, serving extra on the side. Garnish with sprigs of fresh parsley.
Grilled Steaks with Blackberry Wine SauceGrilled Chops with Balsamic Blackberry Sauce
4 bone-in thick pork chops
salt and freshly ground black pepper
2 tsp. turmeric
oil
Fresh rosemary
Sauce
2 cups fresh blackberries
1 Tbl. fresh ginger, peeled and minced
1 serrano pepper, seeded and finely minced
1 Tbl. balsamic vinegar
1/4 cup honey
1/4 cup fresh lemon juice
salt and freshly ground black pepper
Fresh parsley, garnish
Rinse chops with cold water and pat dry with paper towels. Season well with salt, pepper and turmeric. Sauce; into a saucepan add berries and mash with potato masher leaving berries a little chunky. Add remaining ingredients to combine. Cook stirring on simmer for about 15 minutes until sauce thickens. Taste and adjust seasonings if needed. Heat the grill and rub grates with oil. Add chops and cook to desired doneness, but please don't overcook. Place chops onto serving platter, and drizzle sauce over, serving extra on the side. Garnish with sprigs of fresh parsley.
4 steaks of your choice, nice thick ones
Sauce
1 cup seedless blackberry preserves
1/4 cup Worcestershire sauce
3 Tbl. blackberry wine
2 Tbl. soy sauce
3 Tbl. butter
salt and freshly ground black pepper
1/4 tsp. red pepper flakes
Heat grill and brush grates with oil. Season steaks and grill to desired doneness. Into a saucepan add ingredients, whisking to combine and place onto grill to simmer for about 10 minutes, stirring occasionally. When steaks are done, place onto platter and drizzle a touch of sauce over top, serving extra on side. Serve with hot baked potatoes with all the fixings and grilled asparagus.
Blackberry Salad
Vinaigrette
3/4 cup fresh blackberries
3 Tbl. red wine vinegar
2 Tbl. honey
1 tsp. Dijon
1/4 cup olive oil or vegetable oil
salt and freshly ground black pepper
Salad
8 cups mixed greens (I like the addition of baby spinach and watercress with the lettuces)
1 cup goat cheese, crumbled
1 1/2 cups fresh blackberries
3 celery stalks, sliced including leafy green part
1 small red or sweet Walla Walla onion, julienned
1 cup pecans, lightly toasted
Croutons, if desired (homemade are best and I like cornbread croutons for this salad)
Dressing; into a blender add ingredients and puree, taste and adjust flavorings. Pour through a strainer if desired. Place the greens onto a large serving platter, garnish with blackberries, cheese, celery, onions, and pecans, pour over dressing.
Blackberry/Peach Chutney - love this
1 medium white onion, chopped
1 garlic clove, finely minced
3 Tbl. olive oil
salt and freshly ground black pepper
1/4 cup white wine vinegar
3/4 cup light brown sugar, packed
1 tsp. cumin
1/2 tsp. cayenne
1/4 tsp. cinnamon
1 1/2 cups fresh blackberries
4 cups fresh peaches, peeled, pitted and sliced
1/2 cup golden raisins
1/2 cup pecans, halved
Into a large saute pan, add oil along with onions cooking a few minutes to soften, stir in garlic and cook 1 minute. Add the salt, pepper, vinegar, sugar and spices stirring to combine. Add the fruits and nuts. Reduce heat to low and simmer about 15/20 minutes. Taste and adjust flavorings. Let cool, cover and refrigerate. Great over grilled chicken, pork or firm fish such as halibut or swordfish.
Simple Blackberry Barbecue Sauce
1 large white onion, quartered
2 garlic cloves, sliced
2 cups fresh blackberries
1/4 cup brown sugar
1/2 cup ketchup
2 Tbl. apple cider vinegar
1/2 lemon, juiced
pinch of cinnamon
1 cup chicken stock
1 Tbl. fresh ginger, minced
1 tsp. cayenne
1/2 tsp. Dijon
salt and freshly ground black pepper
Place the ingredients into a blender and puree to smooth. Pour into a saucepan, bring to a boil then reduce to simmer for about 30 minutes, stirring occasionally. Taste and adjust flavorings. This is delicious over a turkey meatloaf, grilled ribs, grilled beef or chicken.
Blackberry Dessert Time, My Favorite
Blackberry Dessert Time, My Favorite
Blackberry Romanoff
1/2 cup Grand Marnier
1 cup sour cream
1/2 pint vanilla ice cream (good quality)
2 cups heavy whipped cream
1/4 cup powdered sugar
2 pints fresh blackberries
1 pint fresh raspberries
1 pint fresh blueberries
1 pint fresh strawberries, halved
Chocolate curls (garnish)
Fresh mint (garnish)
Into a bowl using a hand mixer beat the whipping cream to almost stiff peaks, add powdered sugar and beat to combine. Into a mixing bowl whisk the Grand Marnier and sour cream. Stir in the ice cream. Fold in the whipped cream. Arrange berries onto a serving platter and pour over the cream mixture. Garnish with chocolate, mint leaves and a dusting of sifted powdered sugar. Note: you can also do this in individual wide mouth wine glasses which looks very pretty.
Rustic Blackberry Cobbler
6 cups fresh blackberries
2 tsp. fresh orange juice
zest of 1 orange
1 cup sugar
2 1/4 cups all purpose flour
1 1/4 tsp. baking powder
1/2 tsp. salt
2 sticks chilled butter, cut into pieces
1/4 cup milk
2 eggs
Preheat oven to 375 degrees. Place berries into bowl and add orange juice, zest, 3/4 cup sugar, 1/4 cup flour and toss together. Place this mixture into a 13x9 baking pan and bake about 20 minutes. Into another bowl add 2 cups flour, 1/4 cup sugar, baking powder and salt. With a pastry cutter add butter to the consistency of coarse meal. Beat milk and eggs together in a bowl the stir into flour mixture just to combine. Spread flour mixture over berries. Sprinkle the top with some extra sugar and bake about 25 minutes.
Lovely Perfect Blackberry Pie
Graham crust
1 3/4 cups graham cracker crumbs
2 Tbl. dark brown sugar
1 Tbl. all purpose flour
pinch of salt
1/2 stick butter, melted
Filling
4 1/2 cups fresh blackberries
1/2 cup sugar
3 Tbl. cornstarch
2 tsp. fresh lime zest
1 tsp. pure vanilla extract
Freshly whipped cream
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
2 tsp. fresh lime zest
Preheat oven to 325 degrees. Crust; into a bowl add crumbs, sugar, flour, salt and stir in melted butter to combine. Press into the bottom and partially up sides of a 9-inch pie plate. Freeze crust 10 minutes the bake for about 10 minutes, remove from oven. Filling; into a bowl combine 3 cups berries with sugar and cornstarch, mashing lightly to get some juice, let stand for about 15 minutes. Place the berry mixture into a saucepan along with lime zest and stir cooking for about 10 minutes until thickened. Remove from heat and stir in vanilla. Taste and if you need any more sugar add it now. Lovingly pour this beautiful mixture into the cooked and cooled crust and tumble on the remaining blackberries. Whipped cream; into a bowl of electric mixer add whipping cream and beat to almost stiff peaks, add powdered sugar and lime zest and whip a couple more minutes. Slice the pie and add whipped cream.
Blackberry Trifle - this recipes comes from my daughter, Brittany
1 (8 oz.) package cream cheese, soft
1/3 cup fresh lemon juice
1 (14 oz.) can sweetened condensed milk
2 cups Cool Whip, thawed
1 pound cake (homemade), but store bought is ok too, Brittany uses store bought
1/4 cup frozen lemonade concentrate, thawed
1 (10 oz. ) jar seedless blackberry jam, melted (good quality)
6 cups fresh blackberries
Into a bowl of electric mixer add cream cheese and lemon juice beating to smooth. Stir in condensed milk and then fold in Cool Whip. Slice the pound cake into 1/2-inch thick slices. Arrange half of the cake in the bottom of a trifle dish or large glass bowl. Combine lemonade concentrate and 1/4 cup water into a bowl. Brush half of this mixture over pound cake and let stand about 5 minutes. Brush half of jam over cake and then spoon half of the cream cheese mixture over jam. Arrange half of the berries on top and repeat with layers and remaining ingredients. Cover with plastic wrap and refrigerate overnight. Note: I like baking a sour cream/lemon zest pound cake to use in mine version.
Blackberry Fluff - just like you had as a child - I love this fluff
4 1/2 cups fresh blackberries
1 1/2 tsp. powdered gelatin
1/4 cup sugar
1/4 cup powdered sugar
1 1/2 cup heavy whipping cream
Fresh blackberries for garnish
Mint leaves
Place the berries into a large saucepan with 1/2 cup cold water. Bring to a simmer and mash berries with a potato masher gently to crush berries. Remove from heat and pour berries through a fine sieve into a large measuring cup. With the back of a large spoon press to remove any excess juices. You will need 1 3/4 cups juice. Remove 1/2 cup juice and place into a mixing bowl. Sprinkle the gelatin over the juice. Let the gelatin bloom about 5 minutes. Pour the remaining 1 1/4 cups juice into a saucepan and bring to a boil, then pour it over the gelatin mixture and stir until the gelatin is dissolved. Stir in 1/4 cup sugar and place the bowl in refrigerator to chill. It should be firm in about 4 hours. When jello is ready whip the cream to almost stiff peaks and beat in powdered sugar. Fold the cream into the jello and stir to break up any large jello pieces. Spoon into large wine goblets and garnish with fresh blackberries and a mint leaf.
Blackberry Sour Cream Pound Cake - love
1 cup butter, soft
3 cups sugar
6 eggs, separated
1 cup sour cream
1/4 tsp. baking soda
3 cups all purpose flour
1 tsp. pure vanilla extract
1 tsp. fresh orange zest
1 1/2 cup fresh blackberries
Orange glaze
1/4 cup fresh orange juice
2 tsp. Grand mariner
2 cups powdered sugar, sifted
Preheat oven to 350 degrees. Into a bowl of electric mixer cream butter and add sugar mixing well. Add yolks beating well after each addition. Into a small bowl add sour cream and baking soda mixing to combine. Add this alternately with the flour to creamed mixture. Beat the egg whites to stiff peaks and fold in whites and extract, zest and berries to batter. Pour into a greased 10-inch bundt pan. Bake for about 60 to 70 minutes then remove to cooling rack. Glaze; into a bowl add powdered sugar and whisk in Grand Mariner and orange juice to spreading consistency, you might not need all the orange juice. When cake is cooled, gently run a thin bladed knife around edges of pan and turn out cake. With a toothpick poke holes all over cake and pour over glaze. Note: it's best to have a piece of parchment paper or foil to place under baking rack cake is on when pouring glaze, for easier cleanup.
Blackberry Truffles - this recipes comes from a pastry chef (Debbie) I knew years ago. We have long since lost touch, but she would make some of the most delicious treats
3/4 cup heavy whipping cream
3 Tbl. raspberry jam (seedless and good quality)
32 oz. semisweet chocolate, chopped and divided
1/4 cup dried raspberries
1 1/2 tsp. ground chipotle powder, divided
1/4 tsp. coarse salt
1/4 tsp. cinnamon
2 Tbl. Crisco
1/4 cup sparkling sugar
Into a saucepan combine cream and jam. Bring to a boil them remove from heat. Place half of the chocolate into a bowl and pour to cream mixture over chocolate, stirring gently to combine and chocolate is melted. Stir in raspberries, 1 tsp. chioptle powder, salt and cinnamon. Place chocolate mixture into a tightly covered container and freeze to completely chilled and firm. Using a 1-inch scoop, scoop a small amount of chocolate into your hands and roll into 1-inch balls. Place truffles onto baking sheet and freeze 1 hour. Into a bowl combine remaining chocolate and shortening and place over a double boiler to melt until smooth. With wooden picks dip each truffle into melted chocolate and place on wire rack to dry. In a small bowl combine remaining sugar and 1/2 tsp. chipotle powder and roll truffles into sugar mixture. Enjoy and be happy!
Blackberry Mousse
2 cups fresh blackberries
1 envelope unflavored gelatin
2 Tbl. cold water
1/3 cup sugar
1/4 cup water
2 egg whites
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
Fresh blackberries (garnish)
Place the berries into a blender then strain through a fine mesh strainer to remove seeds. Place the gelatin into a bowl with 2 Tbl. water and set aside. Into a saucepan place the strained blackberries, sugar and 1/4 cup water, bring to a simmer for about 6 minutes. Mix in the gelatin mixture. Into a bowl add egg whites and beat to just stiff. Fold whites into the berry mixture. Place the cream into a bowl and beat to stiff peaks, adding powdered sugar to combine. Fold in the berry mixture and pour mousse into 4 serving goblets. Chill covered in refrigerator about 3 hours, remove and garnish with fresh blackberries.
Perfect Blackberry Cake
Rustic Blackberry Cobbler
6 cups fresh blackberries
2 tsp. fresh orange juice
zest of 1 orange
1 cup sugar
2 1/4 cups all purpose flour
1 1/4 tsp. baking powder
1/2 tsp. salt
2 sticks chilled butter, cut into pieces
1/4 cup milk
2 eggs
Preheat oven to 375 degrees. Place berries into bowl and add orange juice, zest, 3/4 cup sugar, 1/4 cup flour and toss together. Place this mixture into a 13x9 baking pan and bake about 20 minutes. Into another bowl add 2 cups flour, 1/4 cup sugar, baking powder and salt. With a pastry cutter add butter to the consistency of coarse meal. Beat milk and eggs together in a bowl the stir into flour mixture just to combine. Spread flour mixture over berries. Sprinkle the top with some extra sugar and bake about 25 minutes.
Lovely Perfect Blackberry Pie
Graham crust
1 3/4 cups graham cracker crumbs
2 Tbl. dark brown sugar
1 Tbl. all purpose flour
pinch of salt
1/2 stick butter, melted
Filling
4 1/2 cups fresh blackberries
1/2 cup sugar
3 Tbl. cornstarch
2 tsp. fresh lime zest
1 tsp. pure vanilla extract
Freshly whipped cream
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
2 tsp. fresh lime zest
Preheat oven to 325 degrees. Crust; into a bowl add crumbs, sugar, flour, salt and stir in melted butter to combine. Press into the bottom and partially up sides of a 9-inch pie plate. Freeze crust 10 minutes the bake for about 10 minutes, remove from oven. Filling; into a bowl combine 3 cups berries with sugar and cornstarch, mashing lightly to get some juice, let stand for about 15 minutes. Place the berry mixture into a saucepan along with lime zest and stir cooking for about 10 minutes until thickened. Remove from heat and stir in vanilla. Taste and if you need any more sugar add it now. Lovingly pour this beautiful mixture into the cooked and cooled crust and tumble on the remaining blackberries. Whipped cream; into a bowl of electric mixer add whipping cream and beat to almost stiff peaks, add powdered sugar and lime zest and whip a couple more minutes. Slice the pie and add whipped cream.
Blackberry Trifle - this recipes comes from my daughter, Brittany
1 (8 oz.) package cream cheese, soft
1/3 cup fresh lemon juice
1 (14 oz.) can sweetened condensed milk
2 cups Cool Whip, thawed
1 pound cake (homemade), but store bought is ok too, Brittany uses store bought
1/4 cup frozen lemonade concentrate, thawed
1 (10 oz. ) jar seedless blackberry jam, melted (good quality)
6 cups fresh blackberries
Into a bowl of electric mixer add cream cheese and lemon juice beating to smooth. Stir in condensed milk and then fold in Cool Whip. Slice the pound cake into 1/2-inch thick slices. Arrange half of the cake in the bottom of a trifle dish or large glass bowl. Combine lemonade concentrate and 1/4 cup water into a bowl. Brush half of this mixture over pound cake and let stand about 5 minutes. Brush half of jam over cake and then spoon half of the cream cheese mixture over jam. Arrange half of the berries on top and repeat with layers and remaining ingredients. Cover with plastic wrap and refrigerate overnight. Note: I like baking a sour cream/lemon zest pound cake to use in mine version.
Blackberry Fluff - just like you had as a child - I love this fluff
4 1/2 cups fresh blackberries
1 1/2 tsp. powdered gelatin
1/4 cup sugar
1/4 cup powdered sugar
1 1/2 cup heavy whipping cream
Fresh blackberries for garnish
Mint leaves
Place the berries into a large saucepan with 1/2 cup cold water. Bring to a simmer and mash berries with a potato masher gently to crush berries. Remove from heat and pour berries through a fine sieve into a large measuring cup. With the back of a large spoon press to remove any excess juices. You will need 1 3/4 cups juice. Remove 1/2 cup juice and place into a mixing bowl. Sprinkle the gelatin over the juice. Let the gelatin bloom about 5 minutes. Pour the remaining 1 1/4 cups juice into a saucepan and bring to a boil, then pour it over the gelatin mixture and stir until the gelatin is dissolved. Stir in 1/4 cup sugar and place the bowl in refrigerator to chill. It should be firm in about 4 hours. When jello is ready whip the cream to almost stiff peaks and beat in powdered sugar. Fold the cream into the jello and stir to break up any large jello pieces. Spoon into large wine goblets and garnish with fresh blackberries and a mint leaf.
Blackberry Sour Cream Pound Cake - love
1 cup butter, soft
3 cups sugar
6 eggs, separated
1 cup sour cream
1/4 tsp. baking soda
3 cups all purpose flour
1 tsp. pure vanilla extract
1 tsp. fresh orange zest
1 1/2 cup fresh blackberries
Orange glaze
1/4 cup fresh orange juice
2 tsp. Grand mariner
2 cups powdered sugar, sifted
Preheat oven to 350 degrees. Into a bowl of electric mixer cream butter and add sugar mixing well. Add yolks beating well after each addition. Into a small bowl add sour cream and baking soda mixing to combine. Add this alternately with the flour to creamed mixture. Beat the egg whites to stiff peaks and fold in whites and extract, zest and berries to batter. Pour into a greased 10-inch bundt pan. Bake for about 60 to 70 minutes then remove to cooling rack. Glaze; into a bowl add powdered sugar and whisk in Grand Mariner and orange juice to spreading consistency, you might not need all the orange juice. When cake is cooled, gently run a thin bladed knife around edges of pan and turn out cake. With a toothpick poke holes all over cake and pour over glaze. Note: it's best to have a piece of parchment paper or foil to place under baking rack cake is on when pouring glaze, for easier cleanup.
Blackberry Truffles - this recipes comes from a pastry chef (Debbie) I knew years ago. We have long since lost touch, but she would make some of the most delicious treats
3/4 cup heavy whipping cream
3 Tbl. raspberry jam (seedless and good quality)
32 oz. semisweet chocolate, chopped and divided
1/4 cup dried raspberries
1 1/2 tsp. ground chipotle powder, divided
1/4 tsp. coarse salt
1/4 tsp. cinnamon
2 Tbl. Crisco
1/4 cup sparkling sugar
Into a saucepan combine cream and jam. Bring to a boil them remove from heat. Place half of the chocolate into a bowl and pour to cream mixture over chocolate, stirring gently to combine and chocolate is melted. Stir in raspberries, 1 tsp. chioptle powder, salt and cinnamon. Place chocolate mixture into a tightly covered container and freeze to completely chilled and firm. Using a 1-inch scoop, scoop a small amount of chocolate into your hands and roll into 1-inch balls. Place truffles onto baking sheet and freeze 1 hour. Into a bowl combine remaining chocolate and shortening and place over a double boiler to melt until smooth. With wooden picks dip each truffle into melted chocolate and place on wire rack to dry. In a small bowl combine remaining sugar and 1/2 tsp. chipotle powder and roll truffles into sugar mixture. Enjoy and be happy!
Blackberry Crumble
4 cups fresh blackberries
2 tsp. fresh lemon juice
3/4 cup sugar or to taste
1/2 cup rolled oats
1/2 cup all purpose flour
1/2 cup brown sugar
2 tsp. cinnamon
1 stick butter, cut into small pieces
1 Tbl. vanilla bean paste - love this stuff and it's easy to find
Preheat oven to 350 degrees. Place berries into a large bowl and mash slightly with potato masher. Stir in lemon juice, sugar and vanilla bean paste. Into a bowl add oats, flour, sugar and cinnamon, then add with your fingers add pieces of butter to form small crumbles. Butter a baking dish and add berry mixture the top with crumb topping. Bake for about 40 minutes, remove to cooling rack and allow to cool. Serve with vanilla ice cream or freshly whipped cream.
Blackberry Mix Berry Summer Pudding - one of my all time favorite desserts!
2 cups fresh blackberries
2 cups fresh strawberries, sliced
2 cups fresh cherries, pitted and halved
2 cups fresh raspberries
1 cup fresh blueberries
1/2 cup sugar
1/2 cup cold water
1/4 cup Grand Mariner
3 (3 oz.) packages soft ladyfingers
Into a stainless saucepan add all the berries and sugar, stir and let stand 30 minutes. Add 1/2 cup water to the mixture and cook over low for about 10 minutes stirring occasionally. Remove from heat and stir in Grand Mariner; cool for 20 minutes. Line a 2 qt. souffle dish with plastic wrap. Spoon in 1 cup of berry mixture to cover bottom, arrange lady fingers in a single layer on berries pressing together and trimming to fit snugly and cover berries. Repeat layers twice. Cover with plastic wrap on top. Place onto a baking sheet and then place 2 or 3 heavy cans on top of the plate. Place in refrigerator for at least 12 hours to chill. Remove cans, plastic wrap and place a large plate over top and turn over to unmold. Garnish with freshly whipped cream and mint leaves.
Blackberry Mousse
2 cups fresh blackberries
1 envelope unflavored gelatin
2 Tbl. cold water
1/3 cup sugar
1/4 cup water
2 egg whites
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
Fresh blackberries (garnish)
Place the berries into a blender then strain through a fine mesh strainer to remove seeds. Place the gelatin into a bowl with 2 Tbl. water and set aside. Into a saucepan place the strained blackberries, sugar and 1/4 cup water, bring to a simmer for about 6 minutes. Mix in the gelatin mixture. Into a bowl add egg whites and beat to just stiff. Fold whites into the berry mixture. Place the cream into a bowl and beat to stiff peaks, adding powdered sugar to combine. Fold in the berry mixture and pour mousse into 4 serving goblets. Chill covered in refrigerator about 3 hours, remove and garnish with fresh blackberries.
Perfect Blackberry Cake
1 cup butter, soft
1 3/4 cup sugar
2 tsp. pure vanilla extract
1 tsp. baking soda
3 cups cake flour, sifted
2 tsp. cinnamon
pinch of salt
3/4 cup sour cream
1 cup blackberry preserves (I use the St. Dalfour brand)
Sauce
1/2 cup blackberry preserves
1 1/2 cups powdered sugar
Preheat oven to 300 degrees. Spray a 12 cup bundt pan with cooking spray. Into a bowl combine flour, cinnamon, salt and baking soda. Into a bowl of electric mixer beat butter and sugar to light and fluffy. Add eggs one at a time and scrape bowl. Mix in vanilla to combine. Add 1/3 of the flour into batter alternating with 1/2 of the sour cream beating after each addition. Fold in the blackberry preserves and pour batter into pan. Bake for about 15 minutes then increase heat to 350 degrees and continue baking about 45 to 50 minutes or until cake tester comes out clean. Cool in pan on wire rack for 10 minutes, then with a sharp paring knife run a round edges of pan and turn out to cool completely. Sauce; when cake is cooled add 1/2 cup blackberry preserves to a saucepan and melt, remove from heat and stir in powdered sugar. Place cake onto serving plate and drizzle over sauce, garnish with fresh berries if desired and serve with vanilla ice cream.
Blackberry/Lime Bars
Crust and topping
1 1/2 cups all purpose flour
3/4 cup sugar
pinch of salt
1 lime, zested
3/4 cup butter, cold and cubed
Filling
2 eggs
1 cup sugar
1/2 cup sour cream
6 Tbl. all purpose flour
pinch of salt
1 lime juiced
1 tsp. pure vanilla extract
2 cups fresh blackberries
Preheat oven to 350 degrees. Line a 9x9 baking pan with foil and grease lightly. Into a bowl of eclectic mixer combine flour, sugar, salt and lime zest. Pulse to blend. Add the butter to dry ingredients and cut into dry ingredients and looks crumbly. Reserve 3/4 cup of this mixture and set aside. Add the remaining to the pan and press in an even layer on bottom of pan. Bake for about 15 minutes or until golden brown. Remove and let cool 15 minutes. Filling; into a bowl combine eggs, sugar, sour cream, flour, salt, lime juice and vanilla whisking to smooth consistency. Gently stir in blackberries and spread filling over baked crust. Crumble on reserved topping spreading evenly. Place back into oven and bake about 40 to 45 minutes or until filling is just set. Cool completely then place in refrigerator to chill. To serve; carefully take a sharp bladed knife and run around edges of pan, carefully lift foil to work surface. Cut into bars and serve.
Yummy Blackberry Bread Pudding - (you do realize that yummy is a very technical culinary term don't you?) laughing!
1 lb. loaf of good white bread, cut into 1-inch cubes
2 cups fresh blackberries
1 cup heavy whipping cream
4 cups half and half
9 eggs
2 1/2 cups sugar
1 Tbl. pure vanilla extract
1 tsp. cinnamon
pinch of salt
Place the bread cubes and blackberries into a 13x9 baking pan tossing to combine berries. Into a large bowl whisk the remaining ingredients. Pour custard over bread and berries and cover. Place into refrigerator for 2 hours. Preheat oven to 350 degrees. Bake for 1 hour and 20 minutes or until lightly golden brown and bubbly. Remove to cooling rack and let cool. Serve warm or cold with whipped cream.
Bon Appetit
Bon Appetit
"Speaking the truth in love, we will in all thing grow up into him who is the Head,
that is, Christ." - Ephesians 4:15
"Pleasant words are a honeycomb, sweet to the soul and healing to the bones."
Proverbs 16:24
"A word aptly spoken is like apples of gold in settings of silver." - Proverbs 25:11
"The quiet words of the wise are more to be heeded than the shouts
of a ruler of fools." - Ecclesiastes 9:17
"A gentle answer turns away wrath." - Proverbs 15:1
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