Category: Blackberry

Sweet Blackberry and Brandy Sauce

4/9/2015

This was actually not as sweet as I had feared it would be, and was wonderful drizzled over vanilla or butter pecan ice cream. Can be used over pies as well.

4 cups fresh blackberries
1 cup sugar
1 tablespoon brandy

2 tablespoons cornstarch
1/4 cup water

Servings: 3 cups

Place the blackberries, sugar, and brandy into a saucepan, and place over medium heat. Slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. Dissolve the cornstarch in the water, and stir into the simmering berries. Continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

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Goat Cheese, Blackberry, and Honey Pops

1/1/2015

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2 cups milk
1 1/4 cups heavy cream
1 cup sugar
1 tbsp plus 1 tsp cornstarch
4 oz goat cheese
2 pinches salt
2 cups blackberries
1/3 cup honey
1 tbsp lemon zest (about 2 large lemons)

Combine milk and cream in a pot. Reserve about 1/4 cup of the mixture and whisk in cornstarch to make a slurry. Add sugar to milk and bring to a rolling boil for 4 minutes. Add cornstarch slurry to milk mixture and stir well for about a minute until mixture is slightly thickened.
Combine goat cheese and salt in a bowl. Turn off heat and add goat cheese and salt to the milk mixture. Whisk to incorporate, and cool mixture completely.
In a small pan, cook berries 5 to 10 minutes until softened, pressing gently to release the juices. Turn off heat. Add honey and lemon zest, and cool completely.
When both mixtures are cool, fill molds 3/4 of the way with goat cheese base. Spoon approximately 1 tablespoon of blackberry sauce on top, leaving a bit of space for expansion during freezing. Use a spoon, pop stick or chopstick to swirl the sauce throughout the pop. Freeze according to mold instructions.
Leftover base and sauce can be refrigerated for up to 5 days.

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ARCHIVE: Raspberry Blackberry Crumb Pie

1/1/2015

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9" deep dish pie plate
a pie crust
4 6-ounce containers (1/2 pints) of raspberries
2 6-ounce containers of blackberries
1/2 cup cornstarch
1 cup sugar
1/2 teaspoon nutmeg
zest of one lemon
one serving of a crumb topping

For the pie crust: Preheat the oven to 375 F. Roll out and press the pie dough into the pie plate. Crimp the edges if desired. Line the crust with a sheet of tin foil and place either pie weights or dried beans in the pie plate, making sure that they fill the entire bottom of the plate. Bake for 15 minutes.
Take the pie out of the oven, remove the tin foil and the pie weights. Place pie back in the oven and bake for another 15 minutes. If you see any large bubbles forming, spear it with a skewer. Remove from the oven.
For the filling: Gently blend all filling ingredients in a large bowl. Pour the filling into the baked pie shell. Crumble the crumb topping over the top.
Place a pie ring shield over the crust, and place the pie on a baking sheet to catch drips. REturn to the oven and bake for about 1 hour, until the topping is golden brown.

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ARCHIVE: Best in Show Blackberry Cobbler

1/1/2015

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1/2 cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 cup milk
1/4 cup melted margarine

2 cups fresh blackberries
1/2 cup white sugar
1 cup water

Servings: 9x9 inch

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
Whisk 1/2 cup sugar together with the flour and baking powder in a mixing bowl. Stir in the milk and margarine until a batter forms. Scrape into the prepared baking dish. Add the blackberries, and sprinkle with 1/2 cup sugar. Pour in the water.
Bake in the preheated oven until the batter has risen and the top is brown, 45 minutes to 1 hour. Cool before serving.

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Sweet Blackberry and Brandy Sauce

Goat Cheese, Blackberry, and Honey Pops

ARCHIVE: Raspberry Blackberry Crumb Pie

ARCHIVE: Best in Show Blackberry Cobbler

Sweet Enough

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