markinhouston
Well-known member
The u-pick-em blackberry patch is beckoning to me, and for a change I would like to prepare something other than cobbler--well, maybe after two or three cobblers! Any favorites out there? Thanks in advance.
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Recipes with blackberries?
- Thread starter markinhouston
- Start date
Absolutely. REC: Duck with blackberry sauce.
DUCK WITH BLACKBERRY SAUCE
Here's a great main course from the Post Hotel at Lake Louise, Alberta, Canada. If you can't find boneless duck breasts, buy two whole ducks, and ask the butcher to remove the breasts for you. Freeze the leg and thigh meat to use at another time. Partner this with green beans for a colourful presentation.
3 tablespoons butter
3 tablespoons sugar
1/3 cup dry white wine
1/3 cup orange juice
2 tablespoons raspberry vinegar
1 1/4 cups frozen blackberries, thawed
1 1/4 cups canned beef broth
1/2 cup canned low-salt chicken broth
2 tablespoons Cognac or brandy
1 tablespoon pure maple syrup
4 5- to 6-ounce duck breast halves with skin
Additional blackberries (optional)
Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes. Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel. Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon. Mix in Cognac and maple syrup. Set sauce aside. (Can be prepared 1 day ahead. Cover and chill.)
Preheat oven to 400̊F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
Meanwhile, bring sauce to simmer over low heat. Add remaining 1 tablespoon butter and whisk just until melted. Season to taste with salt and pepper.
Spoon sauce onto plates. Slice duck and place atop sauce. Garnish with additional berries, if desired, and serve.
Serves 4.
Bon Appétit, February 1996
DUCK WITH BLACKBERRY SAUCE
Here's a great main course from the Post Hotel at Lake Louise, Alberta, Canada. If you can't find boneless duck breasts, buy two whole ducks, and ask the butcher to remove the breasts for you. Freeze the leg and thigh meat to use at another time. Partner this with green beans for a colourful presentation.
3 tablespoons butter
3 tablespoons sugar
1/3 cup dry white wine
1/3 cup orange juice
2 tablespoons raspberry vinegar
1 1/4 cups frozen blackberries, thawed
1 1/4 cups canned beef broth
1/2 cup canned low-salt chicken broth
2 tablespoons Cognac or brandy
1 tablespoon pure maple syrup
4 5- to 6-ounce duck breast halves with skin
Additional blackberries (optional)
Melt 2 tablespoons butter in heavy large nonstick skillet over medium-high heat. Add sugar; stir until sugar dissolves and mixture turns deep amber color, about 5 minutes. Add wine, orange juice and vinegar (mixture will bubble vigorously) and bring to boil, stirring to dissolve caramel. Add 1 1/4 cups berries and both broths and boil until sauce thickens and is reduced to about 1 cup, stirring occasionally, about 25 minutes. Strain sauce through sieve into heavy small saucepan, pressing on berries with back of spoon. Mix in Cognac and maple syrup. Set sauce aside. (Can be prepared 1 day ahead. Cover and chill.)
Preheat oven to 400̊F. Trim any excess fat from duck breasts. Cut three 4-inch-long by 1/16-inch-deep lengthwise slits in skin (not meat) of duck. Season duck with salt and pepper. Heat heavy large ovenproof skillet over high heat until hot. Add duck, skin side down, and sear until brown, about 5 minutes. Turn over; cook 3 minutes. Transfer skillet to oven; continue cooking to desired doneness, about 3 minutes for medium.
Meanwhile, bring sauce to simmer over low heat. Add remaining 1 tablespoon butter and whisk just until melted. Season to taste with salt and pepper.
Spoon sauce onto plates. Slice duck and place atop sauce. Garnish with additional berries, if desired, and serve.
Serves 4.
Bon Appétit, February 1996
hey mark!! here's REC: Stuffed lamb with blackberry-peach-mango-mint gastrique
Stuffed lamb with blackberry-peach-mango-mint gastrique
serves 8
INGREDIENTS:
1 3 pound piece of boneless leg of lamb (or bone a 4 1/2 pound semi-boneless roast)
red wine
1/2 cup balsamic vinegar
1/2 pound sweet italian sausage
3 tbs. roasted garlic puree
1 shallot, minced
12 oz. English stilton (or a cheaper bleu if you don't love your guests TOO much), crumbled
PREPARATION:
break the sausage into small bits and brown in a little olive oil. add the shallot and saute until translucent. add garlic and stir. remove from heat and add the stilton, stirring until cheese is melted.
meanwhile, bone lamb if semi-boneless. trim off most of the fat. save bone and fat for stock. unroll the lamb roast and lay flat on a cutting board. cut a deep slit along the side of each chunk of meat, being careful not to cut the pieces apart from the roast.
stuff the cavities slit into the lamb with the stuffing, reserving some to spread over the top of the roast. reroll the roast and tie with twine.
roast in 350 degree oven (or better yet smoke over flavored wood chips or grapevine in a smoker or covered grill) until meat reaches 140 degrees for rare (or 150 if you're squeamish).
serve on a bed of bulgar (my spell checker suggests serving on a bugler but i recommend against it) with the gastrique poured over all.
BLACKBERRY-PEACH-MANGO-MINT GASTRIQUE:
2 mangos
5 peaches
1/2 pint blackberries
1/2 cup blackberry (or balsamic vinegar)
1/2 cup sugar (or less to taste)
fresh mint to taste
PREPARATION:
deseed the mango and scoop pulp in saucepan. squeeze pulp off of the seed. lick pulp off of fingers. chop but don't peel peaches, removing pits. add to saucepan along with the other ingredients except the mint which gets added 5 minutes before done. cook covered over medium low heat for about 20 minutes. strain.
Stuffed lamb with blackberry-peach-mango-mint gastrique
serves 8
INGREDIENTS:
1 3 pound piece of boneless leg of lamb (or bone a 4 1/2 pound semi-boneless roast)
red wine
1/2 cup balsamic vinegar
1/2 pound sweet italian sausage
3 tbs. roasted garlic puree
1 shallot, minced
12 oz. English stilton (or a cheaper bleu if you don't love your guests TOO much), crumbled
PREPARATION:
break the sausage into small bits and brown in a little olive oil. add the shallot and saute until translucent. add garlic and stir. remove from heat and add the stilton, stirring until cheese is melted.
meanwhile, bone lamb if semi-boneless. trim off most of the fat. save bone and fat for stock. unroll the lamb roast and lay flat on a cutting board. cut a deep slit along the side of each chunk of meat, being careful not to cut the pieces apart from the roast.
stuff the cavities slit into the lamb with the stuffing, reserving some to spread over the top of the roast. reroll the roast and tie with twine.
roast in 350 degree oven (or better yet smoke over flavored wood chips or grapevine in a smoker or covered grill) until meat reaches 140 degrees for rare (or 150 if you're squeamish).
serve on a bed of bulgar (my spell checker suggests serving on a bugler but i recommend against it) with the gastrique poured over all.
BLACKBERRY-PEACH-MANGO-MINT GASTRIQUE:
2 mangos
5 peaches
1/2 pint blackberries
1/2 cup blackberry (or balsamic vinegar)
1/2 cup sugar (or less to taste)
fresh mint to taste
PREPARATION:
deseed the mango and scoop pulp in saucepan. squeeze pulp off of the seed. lick pulp off of fingers. chop but don't peel peaches, removing pits. add to saucepan along with the other ingredients except the mint which gets added 5 minutes before done. cook covered over medium low heat for about 20 minutes. strain.
REC: Streusel Topped Triple Berry Coffee Cake...
This is unbelievably delicious! Great on its own or with vanilla ice cream. You can use any combination of berries you wish - I used blueberries and raspberries.
STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE
INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 cup sugar (I used 2/3 cup sugar)
2 teaspoons baking powder
1 egg
1/2 cup butter, melted
1/2 cup milk (I used lowfat milk)
2 cups berries (blueberries, blackberries, raspberries; fresh or frozen) (I used 1 cup fresh blueberries and 1 cup fresh raspberries, tossed with 1 Tbsp sugar just before adding to batter, since the raspberries were a little too tart)
3/4 teaspoon vanilla (I used 1 tsp vanilla extract)
1 dash cinnamon, generous
---Topping---
1/2 cup brown sugar, packed (I used 7 Tbsp dark brown sugar)
3 tablespoons flour
3 teaspoons cinnamon (1 Tbsp)
1/4 cup nuts, finely chopped (From the poster: "I use walnuts or pecans)" (I omitted the nuts)
3 tablespoons butter, melted (I used cold butter, cut in pieces)
DIRECTIONS:
*(Preheat oven to 375 F).
1. In a large bowl, stir together flour, sugar, baking powder and cinnamon.
2. In a small bowl, mix egg, melted butter, milk and vanilla.
3. Stir liquids into dry ingredients just till blended.
4. In a buttered 9 inch square pan, spread half of dough. (I used an 8-inch square pan).
5. Top with berry mixture and spoon remaining dough over berries.
6. In a separate bowl combine brown sugar, flour, cinnamon and nuts.
7. Stir in melted butter until mixture resembles moist crumbs. (I cut in the cold butter)
8. Sprinkle this over top of dough and press in lightly.
9. Bake in a 375 degree oven (about) 40 minutes until topping is golden brown.
9 servings
(Serve warm or at room temperature)
From Michelle Shipley - Recipezaar
This is unbelievably delicious! Great on its own or with vanilla ice cream. You can use any combination of berries you wish - I used blueberries and raspberries.
STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE
INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 cup sugar (I used 2/3 cup sugar)
2 teaspoons baking powder
1 egg
1/2 cup butter, melted
1/2 cup milk (I used lowfat milk)
2 cups berries (blueberries, blackberries, raspberries; fresh or frozen) (I used 1 cup fresh blueberries and 1 cup fresh raspberries, tossed with 1 Tbsp sugar just before adding to batter, since the raspberries were a little too tart)
3/4 teaspoon vanilla (I used 1 tsp vanilla extract)
1 dash cinnamon, generous
---Topping---
1/2 cup brown sugar, packed (I used 7 Tbsp dark brown sugar)
3 tablespoons flour
3 teaspoons cinnamon (1 Tbsp)
1/4 cup nuts, finely chopped (From the poster: "I use walnuts or pecans)" (I omitted the nuts)
3 tablespoons butter, melted (I used cold butter, cut in pieces)
DIRECTIONS:
*(Preheat oven to 375 F).
1. In a large bowl, stir together flour, sugar, baking powder and cinnamon.
2. In a small bowl, mix egg, melted butter, milk and vanilla.
3. Stir liquids into dry ingredients just till blended.
4. In a buttered 9 inch square pan, spread half of dough. (I used an 8-inch square pan).
5. Top with berry mixture and spoon remaining dough over berries.
6. In a separate bowl combine brown sugar, flour, cinnamon and nuts.
7. Stir in melted butter until mixture resembles moist crumbs. (I cut in the cold butter)
8. Sprinkle this over top of dough and press in lightly.
9. Bake in a 375 degree oven (about) 40 minutes until topping is golden brown.
9 servings
(Serve warm or at room temperature)
From Michelle Shipley - Recipezaar
REC: Blackberry Swirl Cheesecake...
I've always wanted to try this, but just haven't had a chance yet.
BLACKBERRY SWIRL CHEESECAKE
"Blackberry puree winds its way throughout this luscious cheesecake."
List of Ingredients
CRUST:
3 tablespoons butter, melted
2 cups finely chopped walnuts OR 1 cup finely chopped walnuts and 1 cup crushed vanilla wafers
FILLING:
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 eggs
1 egg yolk
1/4 cup milk
1/2 teaspoon finely shredded orange peel
2 cups blackberries
3 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon blackberry brandy or rum
1/2 teaspoon finely shredded orange peel
Recipe
1. Preheat oven to 375 F (350 F for dark pans). Grease bottom and sides of an 8- or 9-inch springform pan.
2. In a medium saucepan combine blackberries, 3 tablespoons sugar, cornstarch, and water. Cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Press mixture through a fine sieve and discard seeds. Stir in blackberry brandy or rum and 1/2 teaspoon orange peel. Cover and chill sauce.
3. FOR CRUST: Mix together 3 Tbsp melted butter and walnuts (plus vanilla wafers, if using). Press nut mixture onto bottom and about 2 inches up sides of an 8-inch springform pan or 1-3/4 inches up sides of a 9-inch springform pan. Set pan aside.
4. FOR FILLING: In large mixing bowl beat cream cheese, 1 cup sugar, flour, and vanilla with an electric mixer on medium to high speed until combined. Add eggs and egg yolk all at once. Beat on low speed just until combined. Stir in milk and orange peel.
5. Pour half of filling into springform pan. Drizzle half of blackberry mixture on top. Repeat with remaining filling and sauce. Use a spatula to gently swirl the filling and sauce.
6. Bake cheesecake on a shallow baking pan for 50 to 55 minutes or until center of cheesecake appears nearly set. Cool cheesecake in springform pan on a wire rack for 15 minutes. Using a small metal spatula, loosen crust from the sides of the pan. Cool for 30 minutes more. Remove the sides of the springform pan. Cool the cheesecake completely, then chill for at least 4 hours.
Makes 12 to 16 servings.
Adapted from Better Homes and Gardens
I've always wanted to try this, but just haven't had a chance yet.
BLACKBERRY SWIRL CHEESECAKE
"Blackberry puree winds its way throughout this luscious cheesecake."
List of Ingredients
CRUST:
3 tablespoons butter, melted
2 cups finely chopped walnuts OR 1 cup finely chopped walnuts and 1 cup crushed vanilla wafers
FILLING:
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 eggs
1 egg yolk
1/4 cup milk
1/2 teaspoon finely shredded orange peel
2 cups blackberries
3 tablespoons sugar
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon blackberry brandy or rum
1/2 teaspoon finely shredded orange peel
Recipe
1. Preheat oven to 375 F (350 F for dark pans). Grease bottom and sides of an 8- or 9-inch springform pan.
2. In a medium saucepan combine blackberries, 3 tablespoons sugar, cornstarch, and water. Cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Press mixture through a fine sieve and discard seeds. Stir in blackberry brandy or rum and 1/2 teaspoon orange peel. Cover and chill sauce.
3. FOR CRUST: Mix together 3 Tbsp melted butter and walnuts (plus vanilla wafers, if using). Press nut mixture onto bottom and about 2 inches up sides of an 8-inch springform pan or 1-3/4 inches up sides of a 9-inch springform pan. Set pan aside.
4. FOR FILLING: In large mixing bowl beat cream cheese, 1 cup sugar, flour, and vanilla with an electric mixer on medium to high speed until combined. Add eggs and egg yolk all at once. Beat on low speed just until combined. Stir in milk and orange peel.
5. Pour half of filling into springform pan. Drizzle half of blackberry mixture on top. Repeat with remaining filling and sauce. Use a spatula to gently swirl the filling and sauce.
6. Bake cheesecake on a shallow baking pan for 50 to 55 minutes or until center of cheesecake appears nearly set. Cool cheesecake in springform pan on a wire rack for 15 minutes. Using a small metal spatula, loosen crust from the sides of the pan. Cool for 30 minutes more. Remove the sides of the springform pan. Cool the cheesecake completely, then chill for at least 4 hours.
Makes 12 to 16 servings.
Adapted from Better Homes and Gardens
REC: Blackberry Milk Shake...
From my files to try - sounds great!
BLACKBERRY MILK SHAKE
On a hot summer day, this pale purplish milk shake is a rich yet refreshing drink or dessert to enjoy outdoors. Pass a plate of freshly baked chocolate chip cookies to eat alongside.
INGREDIENTS:
2 ice cubes
1 cup blackberries
2 Tbs. sugar
4 scoops vanilla ice cream, about 1 1/2 cups total
1/2 cup milk
DIRECTIONS:
Place the ice cubes in a blender or food processor and process to crush. Set aside 4 of the blackberries and add the remaining berries to the blender or food processor along with the sugar. Puree until smooth. Add the ice cream and milk, and process until smooth or to the desired consistency.
Pour into 2 tall glasses and garnish with the reserved berries. Serve immediately. Serves 2.
Adapted from Williams-Sonoma Lifestyles Series,Casual Outdoor Dining,by Georgeanne Brennan (Time-Life Books, 1998).
From my files to try - sounds great!
BLACKBERRY MILK SHAKE
On a hot summer day, this pale purplish milk shake is a rich yet refreshing drink or dessert to enjoy outdoors. Pass a plate of freshly baked chocolate chip cookies to eat alongside.
INGREDIENTS:
2 ice cubes
1 cup blackberries
2 Tbs. sugar
4 scoops vanilla ice cream, about 1 1/2 cups total
1/2 cup milk
DIRECTIONS:
Place the ice cubes in a blender or food processor and process to crush. Set aside 4 of the blackberries and add the remaining berries to the blender or food processor along with the sugar. Puree until smooth. Add the ice cream and milk, and process until smooth or to the desired consistency.
Pour into 2 tall glasses and garnish with the reserved berries. Serve immediately. Serves 2.
Adapted from Williams-Sonoma Lifestyles Series,Casual Outdoor Dining,by Georgeanne Brennan (Time-Life Books, 1998).
Rec: Blackberry-APple Pie
1 1/2 cups sugar
1/3 cup all-purpose flour
1 medium cooking apple, peeled and shredded
1 pie pastry
4 cups
In a large mixing bowl stir together the sugar and flour. Stir in blackberries and apple.
Roll pastry into a 12-inch circle on floured cutting board. Place the fruit in the middle of the pastry and lift edges up around the filling, leaving pastry open at the top.
Cover edges with foil; bake in a 375 degree bbq for 15-20 minutes, or until the top is golden and fruit is tender. Cool on a wire rack for at least 20 minutes before serving.
1 1/2 cups sugar
1/3 cup all-purpose flour
1 medium cooking apple, peeled and shredded
1 pie pastry
4 cups
In a large mixing bowl stir together the sugar and flour. Stir in blackberries and apple.
Roll pastry into a 12-inch circle on floured cutting board. Place the fruit in the middle of the pastry and lift edges up around the filling, leaving pastry open at the top.
Cover edges with foil; bake in a 375 degree bbq for 15-20 minutes, or until the top is golden and fruit is tender. Cool on a wire rack for at least 20 minutes before serving.
markinhouston
Well-known member
THis is gonna require two trips to u-pick-em! Thanks! nt