Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
heidih

Ideas needed for blackberries

Recommended Posts

heidih   

My neighbor came over with the two empty strawberry baskets and invited me to pick the ripe blackberries from his little patch as they would be out of town. I am not one to just eat them out of hand. My thinking was just cooking briefly with a bit a sugar, mashing and then using the result as a topping on yogurt or mixed with some whipped cream. There are not many as you can see, but if there is a simple dessert for just one or two people that springs out at you I would love to hear.

001.JPG

Share this post


Link to post
Share on other sites

Make a fool out of them, Heidi. Or, like you said a sauce since you don't have enough to make a pie.

Share this post


Link to post
Share on other sites
heidih   

I am leaning that way Annabelle - perhaps mash them with the sugar now and then tomorrow fold into whipped cream (none in the house now). I think I need to pick up a thin crisp cookie like gingersnap to have alongside. I guess my issue is whether cooking with a bit with sugar will enhance or detract from the flavor. They are tasty "raw" but not mind expanding.

Others ideas welcome.

Share this post


Link to post
Share on other sites
heidih   

I am seeing heavy cream as the ideal partner - will be picking some up tomorrow. I think I can put them in a glass jar without washing and they will be good in the fridge for a day. They do smell good and I have had a few out of hand.

Share this post


Link to post
Share on other sites
Fernwood   

Wild blackberries grow like crazy in our back yard. The extremely dark color makes it difficult to judge the ripeness by eye though, with experience, one does learn the subtle signs. When ripe they are yummy right off the canes but cooking them brings out a spicy quality that fascinates me.

I'm with Annabelle: If I had just a modest amount, I would probably make a fool. Fern

[Edited for punctuation]


Edited by Fernwood (log)

Share this post


Link to post
Share on other sites
heidih   

My OCD side showed itself and I could not rest without doing something with the berries. I tossed them in a saucepan, roughly mashed with a potato masher, added a bit of water (should have skipped this step as they were juicy), and added a bit of sugar. Simmered until it felt right - no MC specificity in my world - and poured into a jar. I wonder if all those seeds will release pectin and thicken it a bit. We shall see. I will play with it tomorrow. The color is so incredibly lovely.

004.JPG

005.JPG

Share this post


Link to post
Share on other sites
Pierogi   

You're right, Heidi, that color is glorious. How about straining some of that syrup and adding it to a batch of your iced tea?

Share this post


Link to post
Share on other sites

I really liked this mascarpone-limoncello cream . We used strawberries, currants and black raspberries, but I think any kind of berries could work, and I like blackberries and lemon. And the jam could be used instead of the raspberry preserves.

Share this post


Link to post
Share on other sites

For me, the obvious thing to do with that cooked stuff would be to strain out the seeds and pulp, and add neutral gelatine. Then serve cubed blackberry with rich cream or vanilla icecream.

Then again, I'm very fond of simply giving blackberries a whirl in the blender with some sugar, straining the pulp and seeds off, and blending with vanilla yogurt and coconut milk - it's the ultimate smoothie.

Share this post


Link to post
Share on other sites

i've been making blackberry curd recently, to use as a tart filling, or spread on toast. i believe the original recipe was from cooking light?

3 cups blackberries

3/4 c sugar

1/4 cup fresh squeezed lemon juice

2 egg yolks

2 tablespoons cornstarch

pinch of salt, several grinds fresh black pepper

1 tablespoon butter

place the berries, sugar and lemon juice in a medium saucepan and bring to a boil. reduce heat and simmer 5 minutes. cool slightly, then puree in a blender. strain and return to pan. stir the cornstarch into the yolks, incorporating well. over medium heat, whisk the yolk mixture into the puree. simmer 1 minutes. add the salt and pepper, and stir in the butter. when butter is incorporated, transfer to a storage container, pressing plastic wrap onto the surface of the curd and refrigerate.

made a batch yeterday, which i used on a puff pastry/turbinado sugar base, with glorious nectarines, plums, black and blue berries. used the left over whites from the eggs to pipe a meringue border around the edges. purty and tasty.


Edited by chezcherie (log)

Share this post


Link to post
Share on other sites
YWalker   

We frequently have volunteer blackberry bushes pop up in our back yard. Since I generally try to keep these cleared out, I rarely get a whole lot of berries out of them. I don't like eating them out of hand, and I never have enough to make jam.

My favorite use for them is to throw them in with some fresh peaches to make a peach cobbler. The pairing of the two fruits is wonderful.

Share this post


Link to post
Share on other sites
kayb   

I believe I'd have to make a cobbler. Put them in a baking dish of the proper size for them to come up about halfway. Make a pie crust; trim it to fit the top. Take the trimmings, cut into small pieces, and stir gently into the fruit and liquid. Put the top crust on, pierce a few times, brush with a little melted butter, sprinkle some sugar. Bake at 350 until the top is browned.

Serve hot with a scoop of vanilla ice cream.

Ideally, I like about about as much trimmed crust inside the pie as there is crust on top.

If God made anything better, He kept it for Himself.

Share this post


Link to post
Share on other sites
LizD518   

Years and years ago n Newport, RI, the bakery that supplied pastries where I worked did a blackberry-lime muffin that I have never forgotten. I think she used a plain Pillsbury boxed mix that she added fruit and flavorings to - there was a delicious peach one too. I still want to recreate that. May need to go to the farmers market today...

Share this post


Link to post
Share on other sites
curls   

There is a blackberry-merlot sauce in Sherry Yard's Secrets of Backing that is wonderful. The book uses the blackberry-merlot sauce as a base for sorbet and pate de fruit. Same book has a recipe for blackberry-lime curd (I haven't made that one yet).

Share this post


Link to post
Share on other sites
Jenni   

My favourite thing to do with blackberries is to put them straight in my mouth as I pick them off the brambles! However, my Mum always makes apple and blackberry at some point. This is bramley apples and blackberries cooked together with a bit of sugar. You can put a crumble topping on it too, but often she makes it without.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Kasia
      Plum tart with almonds
       
      Starting from the first half of August, in the shops and on stands appear the first domestic plums. In September there are so many of them that I have a problem deciding which kind I should choose. Small and big, round and more ovate, violet, red and yellow. You can eat them fresh or make a lot of preserves (jams, plum stew, stewed fruits, pickles, liqueurs, plum brandy). Our favorite are big and round greengage plums, or slightly firm violet plums.
       
      Plums have a lot of valuable attributes. They regulate digestion and protect us from free radicals. Dried plums are more valuable regarding vitamin and fiber content, but they have five times more calories than fresh fruits.
       
      Plums have quite a lot B vitamins, so for a long time they have been well regarded for having a soothing effect on the nervous system and improving our frame of mind. That's why you simply have to make a plum cake. Either now or when the dreary autumn days arrive. Their benign impact on the nerves could be a good excuse for putting another piece of cake on your plate.
       
      I don't like complicated cookery. In this recipe you will find a lot of ingredients, but even so, preparing this delicious cake is very simple.
       
      Ingredients:
      Dough:
      250g of flour
      half a teaspoon of baking powder
      8g of vanilla sugar
      3 tablespoons of sugar
      150ml of 18% cream
      150g of butter
      Filling:
      600g of plums
      1 egg white
      3 tablespoons of minced almonds
      2 tablespoons of brown sugar
      200g of plum stew
      1 teaspoon of cinnamon
      Crumble topping:
      50g of butter
      3-4 tablespoons of flour
      3 tablespoons of brown sugar
      8g of vanilla sugar
      1 egg yolk
      Mix together the dry ingredients for the dough: flour, baking powder, sugar and vanilla sugar. Add cream. Mince the butter and add it to the dry ingredients. Quickly knead into smooth dough. Cover with plastic wrap and leave in the fridge for half an hour.
       
      Heat the oven up to 200C. Cover a baking pan (e.g. for a tart) with the dough, leaving the edges slightly raised around the sides. Whisk the egg white and cover the dough with it. Sprinkle with the almonds and brown sugar. Bake for 14 minutes. Take it out of the oven. Don't turn off the oven.
       
      Make the crumble topping when the dough is in the oven. Melt the butter, cool it a bit then add the flour, sugar, vanilla sugar and egg yolk. Mix it with a fork until you have lumps.
       
      Clean the plums, cut them into halves and remove the stones. Cover the baked base with plum stew, add the plums and sprinkle with cinnamon and the crumble topping. Bake for 20 minutes.
       
       

    • By Kasia
      Pineapple and coconut – the ideal couple
       
      Today, inspired by the recipes from the book "Zielone koktajle. 365 przepisów" ("Green cocktails. 365 recipes") I prepared a light coconut-pineapple dessert. You may make it without sugar if you have enough sweet fruit. If your pineapple isn't very ripe, add a bit of honey to your dessert.

      Ingredients (for 4 people)
      fruit mousse
      1 pineapple
      300ml of coconut milk
      1 banana
      150ml of orange juice
      2 tablespoons of desiccated coconut
      decoration
      50g of butter
      1 tablespoon of caster sugar
      4 tablespoons of desiccated coconut
      4 slices of orange
      fruit

      Blend all the ingredients of the fruit mousse. Put it into some glasses and leave in the fridge. Put the desiccated coconut, sugar and butter into a pan. Fry constantly, stirring on a low heat until the butter is melted. Leave to cool down a bit. Put 2-3 tablespoons of it on top of the desserts. Decorate with a slice of orange, fruit and some peppermint leaves before serving.

      Enjoy your meal!
       
       

    • By Kasia
      Smile of the summer – apricot-peach shortcake
       
      Fortunately, the summer is not only about the weather. There is also fresh, sweet-smelling fruit. Today I would like to share with you the recipe for an easy to make weekend cake. It is excellent for afternoon tea or coffee. A little work and a little baking and after that you may serve and eat, and serve and eat again and again ... I remind you that it should be a weekend cake, so if you eat everything at once, you will need to bake another one 

      Ingredients:
      dough
      200g of flour
      150g of butter
      75g of sugar
      1 egg
      1 egg yolk
      1 teaspoon of baking powder

      fruit:
      1kg of apricot
      4 peaches
      2 packets of powdered vanilla blancmange
      4 tablespoons of brown sugar

      Put the flour, sugar, baking powder and butter onto a baking board. Chop it all up with a knife. When you have the consistency of crumble topping, add the egg and egg yolk and then knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of dough with plastic wrap and put them into the freezer.
      Wash the apricots, remove the stones and cube them. Put them into a saucepan, add a bit of water and boil until they are soft. Stir the blancmange powder in 150ml of cold water and add it to the apricots. Boil for 2 minutes stirring constantly. Turn off the heat. Wash the peaches, remove the stones and cube them. Add them to the apricots and mix them in.
      Heat the oven up to 180C.
      Smooth a 23-cm cake tin with some butter and sprinkle with breadcrumbs. Grate the bigger part of the dough onto the cake tin, even it out and bake for 15-17 minutes. Take out the cake, but don't turn off the oven. Put the fruit mixture onto it and grate the rest of the dough onto the top. Bake for 50 minutes. Sprinkle with caster sugar before serving.

      Enjoy your meal!
       
       

    • By pastrygirl
      I'm watching The Sweet Makers on BBC - four British pastry chefs & confectioners recreate Tudor, Georgian, and Victorian sweets with petiod ingredients and equipment. A little British Baking Show, a little Downtown Abbey. 
       
      Check it it out for a slice of pastry history. 
       
      BBC viewer only available to the U.K., but on this side of the pond where there's a will, there's a way. 
    • By Kasia
      White chocolate whip with aquafaba with crumble topping and fruit.
       
      Today I would like to share with you a dessert fit for a king. It needs a bit of work, but it is easy, and so tasty that you won't regret the time you spent on it. I have already made chocolate whip with aquafaba. Today I added a bit of whisked sweet cream, due to which it is more creamy but it isn't suitable for vegetarians.

      You may use any fruit. In my opinion, bilberries, blueberries or raspberries are best. Cherries would also be excellent, but you may use your favourite fruit.

      Ingredients:
      crumble topping:
      50g of butter
      50g of flour
      50g of sugar
      1 tablespoon of sesame seeds
       
      whip:
      200ml of aquafaba (from one tin of chickpeas)
      150g of white chocolate
      150ml of 30% sweet cream
      30g of caster sugar
      other ingredients
      fruit
      caster sugar

      Heat the oven up to 180C. Cover a baking sheet with baking paper.
      Make the crumble topping. Make a smooth dough with the ingredients. Make a ball with it, roll it out flat and put it on the baking paper. Bake for 10-15 minutes until it is golden. Cool it down and crumble it.
      Melt the chocolate in a bain-marie and leave it to cool down a little. Whip the aquafaba and sweet cream with caster sugar in a separate bowl. Mix them together. Add the white chocolate and stir thoroughly but gently. Put the chocolate whip into some small bowls and leave in the fridge for 2 hours.
      Put the crumble topping onto the chocolate whip. Decorate with the fruit and peppermint leaves.

      Enjoy your meal!
       

  • Recently Browsing   0 members

    No registered users viewing this page.

×