Basic Berry Pie’
Pastry for two-crust 9-inch pie
3 cups fresh berries to 1 cup sugar
2 tablespoons cornstarch or 4 tablespoons flour
1 tablespoon butter
(*** 3 one pound bags of frozen berries makes two 8″ pies)
OVEN .400 Degrees
Line 9 inch pie plate with pastry;
Fill with berries. Mix sugar, cornstarch, and dash of salt; sprinkle
over.
Dot with butter;
adjust top crust. Bake at 400 degrees 40 to 50 minutes.
FRUIT COBBLER
1 STICK BUTTER
1 CUP FLOUR
1 CUP SUGAR
1 T BAKING POWDER
2/3 CUP MILK
1t VANILLA
2 ½ C BERRIES OR 3 ½ C PEACHES ( PUT ½ OF THE SUGAR ON TO CREATE JUICE)
Heat oven @ 350
2quart casserole dish
Melt butter in oven
Sift dry ingredients add milk and vanilla stir.
Pour into casserole with butter DO NOT STIR
Add fruit on top DO NOT STIR
Bake 45 min until nicely browned
Serves 8
Cordial
1 Gallon of berries (or fruit of choice)
2 Cups sugar
1/5th Vodka
Place fruit in gallon jar pour the sugar then Vodka over the berries.
Shake daily and keep in refrig for 2 or more weeks.
Strain off liquid. Makes about ½ gallon.
Blackberry/Raspberry Tea: The dried mature leaves of these brambles make a
good tea. Used to help control diarrhea, as a blood purifier and tonic. Use
all year round
..
Favorite Blackberry Recipes
Blackberries! Yum!
Tips for Selection and Care of Blackberries
Pick only ripe blackberries; these are black all over with no red drupelets.
A gentle tug will release the blackberry from the stem. Handle blackberries
gently; they are fragile. There is no need to wash blackberries before
either using or freezing. Blackberries will keep in the refrigerator for
about two (2) days if they are unwashed and stored in an uncovered
container. To freeze blackberries, simply put them unwashed in freezer
containers, seal, and place in freezer.
Blackberry Frangelico Torte
Cake layers:
12 oz. hazelnuts, toasted and peeled
2/3 C. flour
1/2 C. unsalted butter, softened
1 1/3 C. sugar
12 large eggs, separated, plus 3 additional egg whites
2 T. Frangelico
1 1/4 t. salt
Blackberry Coulis:
1 1/4 lbs. or 20 frozen oz. blackberries, or 1 1/2 pints frozen blackberries
1/4 C. sugar
2 T. corn syrup
White chocolate buttercream:
1 lb. (4 sticks) unsalted butter, softened
3/4 C. plus 1 T. granulated sugar
3 T. water
1/2 T. corn syrup
2 eggs
1 egg white
1/2 t. salt
1/2 t. vanilla extract
12 oz. white chocolate, melted
Picked up from http://www.razzledazzlerecipes.com/
Preheat oven to 350°F.
Butter four round 9-inch cake pans and line with parchment paper. Pulse
hazelnuts in food processor until finely chopped (do not allow nuts to form
a paste), then stir together with flour in large bowl.
Beat together butter and half the sugar until pale and fluffy. Add yolks one
at a time. Beat in Frangelico, and then fold in nut mixture by hand.
In a clean bowl with mixer set on medium speed, beat egg whites with salt
until they hold stiff peaks. Add remaining sugar and increase speed until
whites hold stiff peaks. Fold in 1/4 of the whites to lighten the batter,
then work in the remaining whites gently but thoroughly. Divide the batter
into the prepared pans and smooth the tops. Bake until the center is set and
the top is pale golden, 15 to 20 minutes. Cool cake in pan on a rack.
To make blackberry coulis:
In a heavy saucepan over moderate heat, combine the ingredients and reduce
the mixture by one-third. Stir occasionally so the mixture does not scorch.
Remove from heat and strain to remove all seeds. Cool the sauce to room
temperature.
To make the buttercream frosting:
Cream the butter until light and fluffy. Set aside.
Combine sugar, water and corn syrup in a saucepan. Boil to 240°F., brushing
down the sides of the pan. Do not stir.
While the syrup is boiling, whip the eggs, egg whites, salt and vanilla on
low speed to combine. Remove the syrup from the heat, wait about 10 seconds,
then gradually pour the hot syrup into the egg mixture, adding it in a
steady stream between the whip and the side of the bowl, with the mixer at
medium speed. Increase to high speed and whip until cold.
Reduce to low speed and gradually mix in the whipped butter. Remove the
mixing bowl from the machine. Place one-third of the butter mixture in a
separate bowl and quickly mix in the melted chocolate to temper. Still
working quickly, add this to the remaining buttercream.
To make blackberry mousse:
Combine 2 cups of buttercream with 1/2 cup coulis.
To assemble the torte:
Remove the parchment paper from the cooled cake layers and place one layer
on a serving plate. Using a pastry brush, paint the cake with Frangelico and
spread 1/3 of the coulis on top. Place the next layer on and paint the cake
with Frangelico again. Spread the buttercream over this layer just to the
edge of the cake and top with another cake layer. Paint more Frangelico and
top with a layer of the blackberry mousse. Finally, to with the last layer
of the torte and buttercream. Mask the sides of the torte with hazelnuts and
pipe rosettes of mousse on top.
Blackberry Cobbler 1
A recipe with soul, this cobbler won the grand prize in the “Betty Crocker
Recipes from the Soul” recipe contest!
From BettyCrocker.com
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter, melted
2 1/2 cups fresh or frozen (thawed and drained) blackberries
1 cup sugar
Cream, whipped cream or ice cream, if desired
Heat over to 375ºF.
Mix flour, baking powder, salt and milk in ungreased 8-inch square pan or
skillet. Stir in butter until blended.
Mix blackberries and sugar; spoon over batter. (If you’d prefer, mix
blackberries and sugar; let stand about 20 minutes or until fruit syrup
forms before spooning over batter.) Bake 45 to 55 minutes or until dough
rises and is golden. Serve warm with cream.
Blackberry Cobbler 2
(from AllRecipes.com)
A good reason to go blackberry picking! Try this simple cobbler the next
time you find yourself in an abundance of blackberries. Prep Time: approx.
10 Minutes. Cook Time: approx. 45 Minutes. Ready in: approx. 55 Minutes.
Makes 1 – 9×13 inch cobbler (11 servings).
Printed from Allrecipes, Submitted by Valerie
1/2 cup butter
2 cups self-rising flour
2 cups white sugar
2 cups milk
3 1/2 cups blackberries
Directions
Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is
reached melt butter in a 9×13 inch baking pan.
In a medium bowl stir together the flour, sugar and milk; batter will be
slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not
mix butter and mixture together.
Drop blackberries into batter; if more crust is desired add less
blackberries. Bake in preheated oven for one hour or until golden brown.
Southern Living magazine’s Blackberry Cobbler 3
Juicy blackberries are delicately spiced, and baked under a pretty lattice
crust. Makes 8 servings.
Printed from Allrecipes, Submitted by Southern Living magazine
1 cup white sugar
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
8 cups fresh or frozen blackberries, thawed
1/4 cup orange juice
1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons shortening
1/4 cup ice water
butter flavored cooking spray
1 teaspoon sugar
Directions
COMBINE first 5 ingredients in a large bowl; gently stir in blackberries.
Spoon into an 8-inch square baking dish. Sprinkle with orange juice. Set
aside.
COMBINE 1 cup flour and salt in a bowl; cut in shortening with a pastry
blender until mixture is crumbly. Sprinkle ice water, 1 tablespoon at a
time, evenly over mixture; stir with a fork just until dry ingredients are
moistened.
PRESS pastry gently into a 4-inch circle on heavy-duty plastic wrap, and
cover with additional plastic wrap. Roll pastry, still covered, into a
9-inch square; chill 10 minutes or until plastic wrap can be easily removed.
REMOVE top sheet of plastic wrap, and cut pastry into 9 (1-inch) strips.
Arrange pastry strips over blackberry mixture in a crisscross pattern.
COAT with cooking spray; sprinkle with 1 teaspoon sugar. Bake at 425 degrees
for 35 minutes or until pastry is golden.
Blackberry Yummies
A perfect treat for summertime or in the winter with frozen blackberries. My
preschool/elementary school kids want this for their birthday treat! If you
don’t have mace on hand, go ahead and use nutmeg. Makes 1 – 8×8 inch pan (16
servings).
Printed from Allrecipes, Submitted by Joan Clarke
3 tablespoons butter
1 cup white sugar
1 egg
1 1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda 1/2 tablespoon ground cinnamon
1 pinch ground mace
2 tablespoons distilled white vinegar
1/3 cup apple juice
1 1/4 cups fresh blackberries
Directions
Preheat oven to 325 degrees C (165 degrees C). Lightly grease one 8×8 inch
baking pan.
In large bowl beat the butter or margarine together until light and fluffy.
Add the egg and beat well.
Combine the flour, slat baking soda, cinnamon and mace or nutmeg. Add the
flour mixture to the sugar mixture and stir to combine. Mix in the vinegar
and juice. Fold in the blackberries.
Pour batter into the prepared pan and bake at 325 degrees F (165 degrees C)
for 35 to 40 minutes. Let cool in pan and cut into squares.
Blackberry Coffee Cake
Have you ever picked sun-ripened plump blackberries? You’ve just picked a
great coffee cake to bake them in!
From BettyCrocker.com
Blackberry Filling
1 1/4 cups frozen (thawed and well drained) blackberries
1/2 cup finely chopped pecans
3 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
Coffee Cake
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cups granulated sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
2 eggs
1 container (8 ounces) sour cream
Powdered Sugar Glaze
1 1/2 cups powdered sugar
3 to 4 teaspoons water
Heat oven to 350°F. Grease bottom and side of 10-inch angel food (tube) cake
pan with shortening; lightly flour.
In small bowl, mix all Blackberry Filling ingredients; set aside.
In medium bowl, mix flour, baking powder and baking soda; set aside. In
large bowl, beat granulated sugar, butter, vanilla and eggs with electric
mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour
mixture alternately with sour cream on low speed.
Spread one-third of the batter in pan; sprinkle with half of the filling.
Spoon another one-third of the batter by tablespoonfuls over filling;
sprinkle with remaining filling. Spoon remaining batter over filling; spread
evenly.
Bake coffee cake 55 to 65 minutes or until toothpick inserted in center
comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool
completely, about 1 hour 30 minutes.
Meanwhile, in small bowl, stir all Powdered Sugar Glaze ingredients until
smooth and thin enough to drizzle. Drizzle over cooled coffee cake.
MCP® Blackberry Freezer Jam
Prep Time: 30 min
Total Time: 24 hr 30 min
Makes: About 7 (1-cup) containers
3-1/4 cups prepared fruit (buy about 2 qt. fully ripe blackberries)
1/4 cup fresh lemon juice
1 box MCP Pectin
1 cup light corn syrup
4-1/2 cups sugar, measured into separate bowl
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
MASH blackberries thoroughly, one layer at a time. (Press half of pulp
through a sieve to remove some seeds, if desired.) Measure exactly 3-1/4
cups prepared fruit into large bowl. Stir in lemon juice.
STIR pectin into prepared fruit in bowl. Let stand 30 minutes, stirring
every 5 minutes. Stir in corn syrup. Gradually add sugar, stirring until
well blended. Stir an additional 3 minutes or until sugar is completely
dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top
edges of containers; immediately cover with lids. Let stand at room
temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3
weeks or freeze extra containers up to 1 year. Thaw in refrigerator before
using.
From KraftFoods.com
CERTO® Blackberry Freezer Jam
Prep Time: 30 min
Total Time: 24 hr 30 min
Makes: about 5 (1-cup) containers or 80 servings, 1 Tbsp. each
2 cups prepared fruit (buy about 2 pt. fully ripe blackberries)
4 cups sugar, measured into separate bowl
1 pouch CERTO Fruit Pectin
2 Tbsp. fresh lemon juice
RINSE clean plastic containers and lids with boiling water. Dry thoroughly.
CRUSH blackberries thoroughly, one layer at a time. (Press half of the pulp
through a sieve to remove some of the seeds, if desired.) Measure exactly 2
cups prepared fruit into large bowl. Stir in sugar. Let stand 10 minutes,
stirring occasionally.
MIX pectin and lemon juice. Add to blackberry mixture; stir 3 minutes or
until sugar is dissolved and no longer grainy. (A few sugar crystals may
remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top
edges of containers; immediately cover with lids. Let stand at room
temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3
weeks or freeze extra containers up to 1 year. Thaw in refrigerator before
using.
From KraftFoods.com
Polish Blackberry Soup
From the N.Y. Times Bread and Soup Cookbook
(a favorite recipe from from Homestead Farm customer Irene Fischer)
3 pints blackberries
4 cups light sweet wine
2-inch stick of cinnamon
1 1/2 cups sugar
3 cloves
3 cups sour cream, chilled
serves 8
Pick over the berries, discard any bad ones, and set aside 1/2 cup of the
largest ones to use as a garnish. Place the remainder in a strainer and run
cold water through them. Pour the washed berries into a soup kettle and add
the wine, cinnamon, sugar, and cloves. Place over medium-high heat and bring
slowly to a boil. Lower the heat and cook gently for about 5 to 8 minutes.
Strain the soup into a bowl, pressing as many of the berries through the
strainer as possible. Refrigerate overnight, or for at least 4 hours. When
ready to serve, fold in the chilled sour cream. Serve at once.
NOTE: Irene Fischer also recommends using black raspberries instead of
blackberries. “It’s delicious and adictive!”
Fresh Blackberry Pie
(can also use with Raspberries or Strawberries)
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
2 tablespoons strained fresh lemon juice
2 tablespoons unsalted butter, cut into small pieces
One of America’s most popular desserts, this pie is filled with uncooked
berries bound together with a thickened berry puree. This is only as good as
the berries you start with. Prepare a 9-inch pie Crust. Bake and cool crust.
Pick over: 6 cups of strawberries, blackberries, or red or black raspberries
Rinse, dry, and hull the strawberries; cut any very large ones in half. Do
not rinse the raspberries. Measure 4 cups of berries and set aside. Puree
the remaining 2 cups berries in a blender of food processor. Whisk together
in a medium saucepan: Sugar, cornstarch and salt
Whisk in: 1/2 cup water
Stir in the pureed berries along with: Lemon Juice and Butter pieces
Bring the mixture to a simmer over medium-high heat, stirring constantly,
and cook for 1 minute. Pour helf of the reserved berries into the crust and
spoon half of the hot berry mixture over them. Gently shake the pie pan to
coat the berries evenly.Cover with the remaining berries, spoon the remaing
hot berry mixture over them, and gently shake the pan as before. Refrigerate
the pie for at least 4 hours to set. This pie is best served the day it is
made. Serve with: Whipped cream
Page 878 – The All New All Purpose Joy of Cooking
NOTE: Webmaster also recommends spreading over the baked and cooled crust a
layer of 1/4 cup melted chocolate chips before adding berries. You could
also use softened cream cheese, instead of chocolate.
Also, I recommend cooling the hot berry mixture – so that the berries are
not injured.
Blackberry Flummery
1 quart Blackberries
1/2 cup hot water
3 tbls cold water
Dash of salt
Dash of cinnamon
2 tbls cornstarch
1 – 1 1/2 cups sugar (adjust sugar to taste)
Wash and pick over berries, discarding any imperfect ones. Combine berries,
water, sugar, salt and cinnamon in a saucepan. Bring to a boil, stirring
well. Reduce heat an simmer gently about 5 to 8 minutes. Add 3 tablespoons
cold water to cornstarch to make a smooth paste. Blend into hot cooking
berries. Stir constantly until berries are slightly thick and translucent in
color, about 2 to 3 minutes. Serve cold with milk for breakfast or with
whipped cream for dessert.
Blackberry Pancakes
1 cup blackberries
2 eggs
2 cups buttermilk
2 cups flour
1 tsp baking soda
1 tsp salt
1 tbls sugar
2 tsp baking powder
1/4 cup butter, melted
Beat eggs until light and fluffy. Beat in buttermilk and soda. Sift flour,
salt, sugar and baking powder. Add flour mixture to egg mixture, beating
well to make a thin batter. Add blackberries and butter. Fry on a hot
buttered griddle until puffy and golden brown, turning cake only once. Serve
very hot.
from http://www.epicurious.com/
Source: Bon Appétit . May 2003
Blackberry Sorbet (Sorbete de Zarzamora)
1 1/4 cups sugar
1 cup water
1 1/2 pounds frozen unsweetened blackberries, thawed, juices reserved
2 tablespoons fresh lemon juice
1/2 small watermelon
16 fresh blackberries
Berries are cultivated near the small colonial town of Valle de Bravo,
outside Mexico City. Sorbets and ice creams are enormously popular
throughout Mexico.
Stir sugar and 1 cup water in small saucepan. Bring to boil over high heat,
stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl.
Chill until syrup is cold, about 3 hours.
Working in batches, puree blackberries with juices and cold syrup in blender
until smooth. Strain into another large bowl; discard seeds. Stir in lemon
juice.
Process berry mixture in ice cream maker according to manufacturer’s
instructions. Transfer sorbet to container; cover and freeze until firm,
about 6 hours. (Can be made 1 week ahead. Keep frozen.)
Using large spoon, scoop out flesh from watermelon, leaving rind intact and
forming bowl (reserve melon for another use or serve alongside sorbet, if
desired). Drain excess juice from watermelon bowl. Cover and chill
watermelon bowl until cold.
Scoop sorbet into watermelon bowl. Garnish with fresh blackberries.
Makes 8 servings.
Blackberry Pie
3 cups blackberries
1 cup sugar
3 tbls flour
1 tbls grated lemon rind
4 tbls butter
Combing flour, sugar and rind. Add to the berries. Using your favorite pie
crust, line the pie tin. Dot with 2 tablespoons of butter. Pour in berries.
Cover with a top lattice crust. Bake in a hot oven (400F) for 15 minutes.
Reduce to 325F and bake 20 to 30 minutes more.
Blackberry-Mint Syrup
1/4 cup water
1/4 cup sugar
1 tablespoon minced fresh mint
1 cup frozen unsweetened blackberries (about 4 ounces), thawed, juices
reserved
3 tablespoons (about) blackberry puree
2 tablespoons crème de cassis (black-currant-flavored liqueur) or berry
syrup
Stir 1/4 cup water, sugar and mint in medium saucepan over medium heat until
sugar dissolves and syrup comes to simmer. Remove from heat. Cover and let
steep 5 minutes. Add thawed blackberries with juices, reserved blackberry
puree from Frozen Blackberry-Cream Pops, and cassis. Transfer mixture to
blender and puree until smooth. Strain sauce into medium bowl, pressing on
solids to extract as much liquid as possible; discard solids in strainer.
Chill until cold. (Can be prepared 2 days ahead. Cover and keep
refrigerated.)
Makes about 1 cup.
Source: Bon Appétit . August 2000
Peach Blackberry Pie
Easy Pie Crust for a 9-inch double-crust pie
5 cups peeled and sliced ripe peaches
1/4 cup fresh blackberries
3 tablespoons fresh lemon juice
Pinch of salt
2 tablespoons ground crystallized ginger (a food processor or spice grinder
may be used to grind the ginger)
5 tablespoons all-purpose flour
1/4 cup packed light-brown sugar
1 egg white
2 teaspoons water
When you brush the bottom pie crust with an egg wash, you keep the fruit
from making the pie soggy as it bakes. By sprinkling the top crust with
sugar, it makes for a great sugary crust.
2 tablespoons granulated sugar
1. Prepare the pie dough as directed through Step 4, rolling out the bottom
crust to fit a 9-inch pie plate. Roll out the top crust and place it on a
plate. Wrap both crusts and chill until ready to use.
2. Combine the peaches, blackberries, lemon juice and salt; set aside.
Combine the ginger, flour and brown sugar; toss with the fruits. Let rest
for 1 hour. Preheat the oven to 350°F.
3. Combine the egg white and water in a small bowl. Remove the pie crusts
from the refrigerator. Brush some of the egg-white mixture over the bottom
and sides of the bottom pie crust to prevent sogginess. Add the fruit
filling, mounding the peaches in the center.
4. Cover the filling with the top crust. Trim the overhang to 1 inch. With
water, moisten the edges of the crusts where they meet, then press together
lightly and turn under. Crimp the edges decoratively. Cut 6 decorative steam
slits in the top crust. Brush the top crust lightly all over with the
remaining egg-white mixture. Sprinkle lightly with the granulated sugar.
5. Place the pie on the center rack of the oven and bake until it is golden
and the juices are bubbling, about 60 to 70 minutes. Let the pie cool on a
rack before serving just slightly warm or at room temperature.
Makes 6 to 8 servings.
Per serving (based on 8): 510 calories, 55g carbohydrates, 6g protein, 30g
fat, 45mg cholesterol.
Nutritional Breakdown: New Wellness, Richmond, Va.
Source: Simply Delicious by Sheila Lukins . PARADE . June 2002
Peach and Blackberry Tart with Oatmeal-Cookie Crust
Crust
Nonstick vegetable oil spray
2 cups oatmeal-cookie crumbs (made from about 32 crispy oatmeal cookies)
5 tablespoons unsalted butter, melted
Filling
2/3 cup peach or apricot nectar
5 tablespoons sugar
5 teaspoons cornstarch
2 2/3 cups coarsely chopped peeled peaches
1 1/4 teaspoons fresh lemon juice
1 1/4 cups large blackberries
Make oatmeal-cookie crumbs by blending cookies in a processor until finely
ground.
For crust:
Preheat oven to 375°F. Spray 10-inch-diameter fluted tart pan with removable
bottom with nonstick spray. Mix cookie crumbs and melted butter in medium
bowl until moist clumps form. Press dough evenly over bottom and up sides of
prepared pan. Bake until dry, about 10 minutes. Cool crust completely. (Can
be made 1 day ahead. Cover tightly with foil. Let stand at room
temperature.)
For filling:
Whisk nectar, sugar, and cornstarch in heavy medium saucepan until smooth.
Add half of peaches and lemon juice. Using potato masher, mash to coarse
puree. Simmer over medium heat until mixture is thick, stirring constantly,
about 5 minutes. Cool completely. Fold in remaining peaches. Spread filling
evenly in crust. Arrange blackberries around top edge of tart. Refrigerate
until cold, at least 4 hours and up to 6 hours. Bring to room temperature
before serving.
Makes 8 servings.
Source: Bon Appétit . August 2002
Blackberry Slump
4 cups fresh blackberries (1 1/2 lb)
1 cup sugar
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk
2 tablespoons unsalted butter, melted
Accompaniment: vanilla ice cream
Active time: 10 min Start to finish: 1 1/4 hr
Preheat oven to 375°F.
Put berries in an ungreased 5- to 6-cup gratin dish or deep-dish glass or
ceramic pie plate and sprinkle evenly with 3/4 cup sugar.
Sift together flour, baking powder, salt, and remaining 1/4 cup sugar into a
bowl. Add milk and butter and whisk until smooth, then pour over berries
(don’t worry if berries are not completely covered).
Bake slump in middle of oven until top is golden, 40 to 45 minutes. Transfer
to a rack and cool 20 minutes. Serve warm.
Makes 4 to 6 servings.
Source: Gourmet . August 2002
Warm Blackberry Pie Sundaes
4 1/2-pint baskets fresh blackberries (about 5 1/2 cups)
1 cup orange juice
3/4 cup sugar
2 teaspoons grated orange peel
1/4 teaspoon ground cinnamon
1 7.25-ounce package shortbread cookies (such as Pepperidge Farm Chessmen),
coarsely crumbled (about 2 cups)
1 1/2 quarts vanilla ice cream
All the wonderful flavors and textures of summer berry pie à la mode in an
ice cream sundae. For a casual party, offer the individual components buffet
style and let guests make their own.
Combine 4 cups blackberries, orange juice, sugar, orange peel, and cinnamon
in medium saucepan. Bring to boil. Reduce heat to low; simmer until berries
are soft and begin to release juices, about 8 minutes. Transfer 2 cups berry
mixture to processor; puree until almost smooth. Return mixture to same
saucepan. Stir in remaining blackberries. (Can be made 2 hours ahead. Let
stand at room temperature. Rewarm berry mixture over medium heat until just
warm before continuing.)
Divide cookie crumbs among 8 bowls or wineglasses. Add 1 scoop ice cream to
each. Spoon warm blackberry sauce over each and serve.
Makes 8 servings.
Source: Bon Appétit . August 2002
Blackberry Upside-Down Cake
2 1/2 cups fresh blackberries (12 oz)
1/2 cup plus 1 1/2 tablespoons sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
1 large egg
1 teaspoon vanilla
1/2 cup well-shaken buttermilk
Accompaniment: vanilla ice cream
Active time: 15 min Start to finish: 45 min
Special equipment: parchment paper
Preheat oven to 400°F.
Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of
parchment paper, then butter parchment. Dust pan with some flour, knocking
out excess.
Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2
tablespoons sugar and shake pan to help distribute sugar.
Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together
butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at
high speed until light and fluffy, about 2 minutes. Add egg and vanilla and
mix at low speed until just incorporated. Alternately add flour mixture and
buttermilk in 3 batches, mixing at low speed until just incorporated.
Spoon batter evenly over berries, smoothing top, and bake in middle of oven
until top is golden and a tester comes out clean, 30 to 35 minutes.
Run a thin knife around edge of pan, then invert a large plate over pan and,
using pot holders to hold plate and pan together tightly, flip cake onto
plate. Peel off parchment and serve cake with ice cream.
Makes 6 servings.
Source: Gourmet . September 2002
Blackberry Sauce
1 16-ounce bag frozen unsweetened blackberries, thawed
3/4 cup sugar
2 tablespoons fresh lemon juice
1 to 2 tablespoons brandy (optional)
This sauce accompanies Ginger, Fig and Cranberry Semifreddo. It’s also great
drizzled over vanilla ice cream.
Puree all ingredients in processor. Strain into medium bowl, pressing on
solids to extract as much liquid as possible. Cover and refrigerate until
cold. (Can be made 2 days ahead. Keep refrigerated.)
Makes about 2 cups.
Source:Bon Appétit . March 2001
Blackberry “Cobbler” McGuire
1 stick (1/2 cup) unsalted butter, 1/2 stick cut into bits and chilled
1 cup water
1 cup plus 2 tablespoons sugar
1 1/2 cups self-rising cake flour
1/3 cup milk
1/2 teaspoon cinnamon
3 cups fresh or thawed frozen blackberries (about 1 pound)
Accompaniment if desired: vanilla ice cream
Preheat oven to 350°F.
In a 10-inch glass pie plate or baking dish melt 1/2 stick uncut butter in
oven.
In a small saucepan combine water and 1 cup sugar and heat over moderate
heat, stirring occasionally, until sugar is completely dissolved.
In a food processor pulse together flour and remaining 1/2 stick cut-up
butter until mixture resembles fine meal. Add milk and pulse just until a
dough forms. Turn dough out onto a lightly floured surface and with a
floured rolling pin roll into an 11- by 9-inch rectangle. Sprinkle dough
with cinnamon and scatter blackberries evenly over top. Beginning with a
long side roll up dough jelly-roll fashion and cut into 1 1/2-inch thick
slices. (Slices will come apart and be messy). Arrange slices, cut sides up,
on melted butter in pie plate or baking dish. Pour sugar syrup over slices,
soaking dough, and bake «cobbler» in middle of oven 45 minutes. Sprinkle
remaining 2 tablespoons sugar over cobbler and bake 15 minutes more, or
until golden.
Serve cobbler warm with ice cream.
Serves 6.
Source: Gourmet . June 1996
Peach and Blackberry Crisp
1-1/2 pounds peaches (about 3), pitted and cut into 1/2-inch thick wedges
2 cups blackberries, picked over and rinsed
1 tablespoon cornstarch
2 tablespoons fresh lemon juice
1/3 cup granulated sugar
2/3 cup all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 cup old-fashioned rolled oats
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
3/4 cup coarsely chopped lightly toasted pecans
peach and brown sugar ice cream or vanilla cream as an accompaniment
In a large bowl toss the peaches and the blackberries gently with the
cornstarch, the lemon juice, and the granulated sugar until the mixture is
combined well. In a small bowl stir together the flour, the brown sugar, the
oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the
mixture until it resembles coarse meal, and stir in the pecans. Spread the
peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan
mixture evenly over it, and bake the crisp in the middle of a preheated
350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the
crisp with the ice cream.
Source: Gourmet . July 1991
Berry Vinegar
INGREDIENTS
(2) 12 ounce bags whole frozen berries
1 gallon white vinegar
sugar to taste
Copied from http://www.oregon-berries.com/
YIELD: 4 QUARTS
Here is a colorful and easy-to-make gift sure to please any gourmet on your
list.
DIRECTIONS
Place frozen berries in a large wide mouthed jar. (If you don’t have a
wide-mouth jar around the house, a few well-washed plastic gallon milk jugs
and a funnel work very well.) Warm vinegar and pour over berries, reserving
approximately 1/2 a bag to add to gift bottles later. (Immediately return
unused portion of berries to freezer to prevent thawing and freezing
together.) Cover jar loosely and allow to stand for 8 days, shaking or
stirring gently daily. Strain vinegar and funnel into gift bottles.
For
more intense color, add a few of the reserved berries to each gift bottle.
