Here it is the first of July and my wild blackberries are everywhere in the woods this year. It will be a bumper crop...so just waiting for it to cool off a little to get out there and get picking.
We love these...
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Blackberry Buttermilk Coffee Cake
cakes
2 cup whole wheat pastry flour 2 1/4 cup unbleached white flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup butter, softened 1 1/2 cup honey 1 teaspoon vanilla extract 4 eggs 1 cup buttermilk 2 cup fresh or frozen 1 blackberriesPreheat the oven to 350F.
In a medium-sized bowl, combine the flours, baking powder, baking soda, and salt.
In a large mixing bowl, blend the butter and honey using an electric mixer until smooth and creamy, Add the vanilla extract and eggs. Mix well. Add the dry ingredients to the butter mixture in batches alternating with the buttermilk until all the flour and buttermilk are blended smoothly with the butter mixture. Fold in the blackberries.
Butter a 10-inch tube pan and pour in the batter. Bake in the preheated oven for 1 1/4 hours until golden on top and a toothpick comes out clean when stuck into the center of the cake.
Yield: 12 servings
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Blackberry Gingerbread Waffles
breads
2 cup flour 1 1/2 teaspoon powdered ginger 3 teaspoon baking powder 3 eggs 4 tablespoon butter, melted 4 tablespoon molasses 1 cup buttermilk 1/2 cup blackberriesPreheat waffle iron. In a large bowl, mix flour, baking powder, ginger. In a separate bowl, beat eggs, butter, buttermilk, and molasses.
Yield: 1 servings
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Blackberry Ice Cream
desserts, fruits, ice cream
4 cup fresh blackberries 1 cup water 1 sugar 2 1/2 cup whipping cream 1 blackberries for garnish 1 mint leaves for garnishLine strainer with two layers of dampened cheesecloth. Set over large bowl. Combine berries * and water in medium saucepan. Slowly bring to boil. Reduce heat and simmer gently until soft, about 10 minutes. Pour into cheesecloth-lined strainer. Let stand until juice has drained into bowl, about 30 minutes. Gently squeeze pulp to extract remaining juice. Measure berry juice into heavy medium saucepan. Add 1 cup sugar for each cup juice. Cook over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and boil syrup 2 minutes. Cool completely. Mix 2 1/2 cups syrup with cream. Refrigerate until well chilled. Process blackberry mixture in ice cream maker according to manufacturer's instructions; ice cream will be soft. Freeze in covered container several hours to mellow flavors. Garnish with fresh berries and mint leaves. Can substitute unsweetened frozen blackberries, thawed.
Yield: 1 servings
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Blackberry Lemon Ice Cream
desserts, ice cream
2 cup blackberries, mashed 1 can sweetened condensed milk 1/4 cup lemon juice 1 teaspoon lemon peel, grated 3 cup half & halfIn large bowl, combine blackberries, milk, lemon juice and lemon peel. Stir in half & half. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes about 2 quarts. NOTE: 2 cups fresh or thawed frozen blueberries or raspberries, mashed, can be substituted for blackberries.
Yield: 1 servings
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Blackberry Pie
desserts, pies
1 3/4 cup unsifted all-purpose flour 2/3 cup vegetable shortening 1 cup sugar 1 dash salt 1/2 teaspoon salt 1/3 cup cold water 1/4 cup all-purpose flour 4 cup washed fresh blackberriesSift together flour and salt in a mixing bowl.Cut in shortening with a pastry blender until mixture resembles large coarse crumbs. Sprinkle water over flour mixture,using a fork to stir it in gently to make it gather into a ball (the less water the better - just enough to hold it together).Turn out onto a lightly floured board and shape with your hands into two balls,one slightly larger than the other.Chill dough for 1 hour,then roll out large ball to fit the bottom of a 9 or 10" pie dish.Now,mix sugar and all-purpose flour in a separate bowl,then add a dash of salt and stir in berries.Pour mixture into the empty pie shell,then roll out remaining ball of dough to make top crust.Crimp and trim edges,then slash the top crust in several places.Bake in a preheated 375 degree oven for 25 to 30 minutes or until golden brown.Makes 1 - 10" pie.
Yield: 6 servings
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Fresh Fruit Tarts
desserts, pies
1 dough for 2 pie crusts 1 cup fresh raspberries 1 cup fresh blackberries 1 cup fresh strawberries, whole 1 cup fresh apricots or peaches, sliced i; n wedges 2 kiwi fruits, peeled and sliced 11 1/2 oz jar lemon curd 1 cup whipping creamRoll out dough for piecrust on a lightly floured surface. Carefully tear six 5-1/2 inch circles, leaving jagged edges. Place 6 (6 ounce) custard cups upside down on a baking sheet; lightly grease the bottom and sides of the cups. Drape a pastry circle over each cup, pinching dough to conform to the shape of the cup. Prick the bottom and sides with a fork. Bake at 425-degrees for 10 minutes or until lightly browned. Remove to wire racks and cool for 5-10 minutes. Carefully remove pastry from cups and turn right-side up to cool completely on wire rack. Combine fruit in a large bowl. Refrigerate up to 2 hours before serving. Spoon about 3/4 cup of the fruit mixture into each tart shell. Combine lemon curd and whipping cream in a medium bowl and beat with a wire whisk until smooth. Spoon over fruit mixture.
Yield: 6 servings
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Raspberry-Blackberry Gratin
desserts
3 large egg yolks 1 tablespoon water 1/2 cup sugar 1/2 cup framboise 2 cup heavy cream 3 cup raspberries 3 cup blackberriesCombine the egg yolks, water and sugar in double boiler over simmering water. Whisk constantly until the mixture is foamy and begins to thicken slightly, 2-3 minutes. Immediately remove from the heat and strain into a
2-quart metal bowl. The use of a metal bowl will help cool down the mixture more quickly. Stir in the framboise, cover and refrigerate for at least 4 hours or overnight.Position the rack 3-4 inches from the heat source in a broiler and preheat the broiler.
Whip the cream until stiff peaks form. Gently fold the cream into the chilled custard. Scatter all the berries over the bottom of a 2-quart ovenproof baking dish with at least 1-inch sides. Gently pour and spoon the custard over the berries.
Broil until the top is browned and bubbling, 1-1/2 - 2 minutes. Serve immediately.
Yield: 8 servings
** Exported from Now You're Cooking! v5.66 **The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary. Bon Appetit!