• 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  
Followers 0
heidih

Ideas needed for blackberries

17 posts in this topic

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

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

Toss with a little chambord, and serve with just a whipped cream.

Share this post


Link to post
Share on other sites

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

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

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

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.


Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

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)

"Laughter is brightest where food is best."

www.chezcherie.com

Author of The I Love Trader Joe's Cookbook ,The I Love Trader Joe's Party Cookbook and The I Love Trader Joe's Around the World Cookbook

Share this post


Link to post
Share on other sites

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

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.


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites

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

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

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  
Followers 0

  • Similar Content

    • By ChristysConfections
      Hi everyone!
       
      I hope I'm not posting in the wrong section. I am looking for recommendations on where to find a used/economically priced climate controlled (low humidity and refrigerated, but not too cold) chocolate display case as well as a regular refrigerated display case (bakery style). Something like this, but it doesn't need to be too fancy looking. I am living in Canada on the West Coast, so the closer to local, the better. I'm finding it very challenging to find something. I found and excellent deal on a couple of used ones in the USA, but the seller doesn't want to deal with the hassle of having it crated and shipped. I'm trying to keep up to date searching on the Ecole Chocolat graduate forum as well as The Chocolate Life classifieds. 
       
      Also, does anyone know if a smaller table-top type climates controlled chocolate display case exists? Or are the only options out there for larger models?
       
      Warm Regards,
      Christy
    • By Lam
      So I've been looking for the ultimate matcha brownies (technically blondies but it just doesn't have the same ring to it). I've made chewy and fudgy regular brownies, but I find white chocolate based blondies to be much trickier. I have made a few matcha brownie recipes in the past, but they all came out sad and cakey. So I have taken it upon myself to come up with my own recipe. My matcha brownies came out very moist and "fudgy" but not chewy. I'm thinking next time I should try using vegetable oil instead of butter and only dark brown sugar. 


    • By ltjazz
      Hey all,
       
      I've made thicker and creamier sorbets with 25% to 35% sugar strained fruit purees and sugar, syrups, and other stabilizers that have worked well. However, because it's so much fruit and little to no water it can be an expensive project.
       
      I am trying to make "Water Ice" or "Italian Ice" in my home ice cream machine. Think of textures similar to Rita's Water Ice, Court Pastry Shop, or Miko's in Chicago. It eats much lighter than a sorbet but isn't really icy, but it's also not thick like sorbet. Ritas uses "flavoring" and sugar, while the other two use fruit juice. I'm thinking of thinning the strained fruit juice with water and adding a stabilizer, but I'm having trouble getting this in my home ice cream machine without it freezing solid like granita.
       
      Can anyone suggest a way to use real fruit juice, water, and a combination and concentration of stabilizers to get a looser, frozen fruit dessert that isn't icy?
    • By Mette
      I've searched high and low for a recipe for lemon mousse, firm enough to make little 'eggs' to go on a dessert plate. Ideally, it should not be based on lemon curd or lemon cream, but just plain old lemons.
      Also, please throw me the best chocolate mousse recipe EVER - I'm in a mousse phase....
      Thanks in advance.
    • By B Edulis
      Once again, I tried to recreate my mother's shortbread cookies, using her recipe, and they didn't turn out. They were so crumbly they fell apart when you picked them up. I'm very attached to this particular recipe -- she told me that she got it from the first boy who ever kissed her, whose Scottish mother was renowned for them. That's one way to get a recipe!) She made them at all holidays. Here the recipe:
      1 cup of butter
      1/2 cup of sugar
      2 cups of flour
      pinch salt
      I've been creaming the butter and suger and adding the flour, chilling it and rolling it out and baking them at about 300 degrees. They spread more than hers did and they're just way crumbly. The taste is good, though.
      I wish I could as her for advice, but she's no longer with us -- can anyone help me?
  • Recently Browsing   0 members

    No registered users viewing this page.