Blackberry Syrup
Blackberry Chip Ice Cream
2 pints fresh blackberries
1 1/4 cups sugar
Juice of 1/2 lemon
1 1/2 cups half-and-half
5 egg yolks
1 1/2 cups heavy cream
4 ounces semisweet chocolate
A fun summertime hostess gift, party favor,
or gift basket addition.
3 cups fresh blackberries*
1 1/4 cups sugar
1/4 cup light corn syrup
1 teaspoon cornstarch
Blackberry-Apple
Upside-Down Cake
3/4 cup butter, softened and divided
1/2 cup firmly packed light brown sugar
1/4 cup honey
2 large Gala apples, peeled and cut into
1/4-inch-thick slices
1 cup fresh or frozen blackberries*
1 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla extract
Preparation
1). Preheat oven to 350°. Melt 1/4 cup butter
in a lightly greased 9-inch round cake pan
(with sides that are at least 2 inches high)
over low heat. Remove from heat. Sprinkle
with brown sugar; drizzle honey over brown
sugar. Arrange apple slices in concentric
circles over brown sugar mixture, overlapping
as needed; sprinkle with blackberries.
2). Beat granulated sugar and remaining 1/2
cup butter at medium speed with an electric
mixer until blended. Add eggs, 1 at a time,
beating until blended after each addition.
3). Stir together flour and baking powder. Add
flour mixture to sugar mixture alternately with
milk, beginning and ending with flour mixture.
Beat at low speed just until blended after
each addition. Stir in vanilla. Spoon batter
over blackberries in pan.
4). Bake at 350° for 45 to 50 min. or until a
wooden pick inserted in center comes out
clean. Cool in pan on a wire rack 10 min.
Carefully run a knife around edge of cake to
loosen. Invert cake onto a serving plate,
spooning any topping in pan over cake.
*1 cup fresh or frozen cranberries may be
substituted.
http://www.myrecipes.com/recipe/blackberryapple-upside-down-cake
Preparation
1. Process blackberries in a blender until
smooth, stopping to scrape down sides as
needed.
2. Press blackberry puree through a fine
wire-mesh strainer into a medium
saucepan, using back of a spoon to
squeeze out juice (about 1 1/2 cups).
Discard pulp and seeds.
3. Add sugar and remaining ingredients to
blackberry juice in pan, and bring mixture
to a boil over medium heat, stirring
occasionally. Boil, stirring occasionally, 1 to
2 minutes or until sugar is dissolved and
mixture is smooth. Remove from heat, and
cool slightly (about 30 minutes). Serve
warm or at room temperature.
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*1 (16-oz.) package frozen blackberries,
thawed, may be substituted.
http://www.myrecipes.com/recipe/blackberry-syrup0
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Combine blackberries, 1/4 cup of the
sugar and lemon juice in a saucepan.
Cook over low heat until blackberries are
broken down & syrupy, about 20 minutes.
Pour the mixture into a bowl through a
fine mesh strainer. Using a whisk or
spoon, force out as much of the deep
purple liquid as you can, and then set it
aside to cool. Discard pulp and seeds.
Heat the half-and-half and remaining 1
cup sugar in a saucepan over medium
heat.
Using a whisk, beat egg yolks until pale
and thick. Temper the eggs by splashing a
small amount of the warm cream into the
yolks, whisking constantly. Pour the
tempered yolks into the saucepan, stirring
gently. Cook over medium-low heat until
thick, stirring constantly, about 5 minutes.
Pour the heavy cream into the bowl with
the berries, and then pour in the custard
and stir to combine. If you have time,
refrigerate this mixture until cool.
Freeze the mixture according to your ice
cream maker's instructions.
When it is frozen, chop the chocolate into
chunks and stir into the ice cream.
Transfer the ice cream to a freezer-safe
container and allow to harden for several
hours or overnight.
http://www.foodnetwork.com/recipes/reedrummond/blackberry-chip-ice-cream-recipe.html
Banana Split
2 bananas, halved lengthwise
1/2 pint vanilla ice cream
1 pint blackberries, picked over and
washed
1 pint raspberries, picked over and
washed
Chocolate sauce, store bought or home
made
1 cup peanuts
Blackberry Facts and Tips
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Black Raspberries, also known as "black
caps" are a very healthy food; packed
with anthocyanins!
The USDA says 1 cup of blackberries
has about 62 calories.
1 cup of blackberries, not packed down
weighs about 140 grams.
Select plump, firm, fully black berries.
Unripe berries will not ripen once picked.
Blackberry tea was said to be a cure for
dysentery during the Civil War. During
outbreaks of dysentery, temporary truces
were declared to allow both Union and
Confederate soldiers to "go blackberrying" to forage for blackberries to
ward off the disease.
Blackberries were enjoyed by the ancient
Greeks, who believed them to be a cure
Directions: Place the bananas in a large
dish. Scoop 3 to 4 balls of ice cream onto
the bananas. Top with the berries,
chocolate sauce, and peanuts. Grab a
spoon and ENJOY!
(Don’t forget the whip cream! ~Tricia)
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1/4 cup balsamic vinegar
1/2 cup sugar
1 cup mascarpone cheese
2 tbsp. confectioners' sugar
1/2 tsp. almond extract
1 lb. sliced or quartered strawberries
1 cup fresh raspberries
1 cup fresh blackberries
3 tbsp. lightly toasted sliced
almonds
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Directions
Place the balsamic vinegar and sugar
in a small saucepan and bring to a
boil. Cook until reduced to about
half original volume and vinegar has
a syrupy consistency, about 2 min.
2. Transfer to a small bowl and set
aside to cool to room temperature.
1.
Wine Soaked Berries…
I can see this working over ice cream
too…YUM!
1/3 cup dry Italian red wine
3 tablespoons sugar
A few grinds black pepper
1/2 pint strawberries, sliced
1/2 pint blackberries
1 store bought angel food cake
Whipped cream, canister
Finely chopped fresh mint leaves or
orange zest, for garnish
Directions: Combine wine, sugar, and
http://www.foodnetwork.com/recipes/rachaelray/banana-split-recipe.html
Fresh Berries
with
Balsamic
Drizzle and
Almond Cream
…Devilish Angel Cake with
for diseases of the mouth and throat, as
well as a preventative against many
ailments, including gout.
The blackberry leaf was also used as an
early hair dye, having been
recommended by Culpeper, the English
herbalist, to be boiled in a lye solution in
order to "maketh the hair black".
Researchers have known for quite some
time that berries contain antioxidants
which help to fight cancer causing free
radicals. A study at the University of
Ohio has found that black berries are the
most potent cancer fighting berries of
them all, by nearly 40 percent!
U-pick Blackberry farms typically sell
berries by the pound. A quart equals 1
and 1/2 pounds of fresh berries.
Do the math and be careful not to overpurchase as Blackberries quickly mold
when left at room temperature, and only
last a couple of days in the refrigerator.
You can easily freeze berries that you
cannot use right away - just wash, cut the
hulls off and pop them into a Ziploc bag,
removing as much air as possible. The
berries will keep for many months frozen
without air.
http://www.pickyourown.org/blackberries.htm#DPPW
oiJOOssLYhy7.99
pepper in a medium bowl. Add berries and
soak 20 minutes. Cut the cake into thick
slices. Serve wedges doused with wine
soaked berries then garnish with whipped
cream and fresh mint or orange zest.
http://www.foodnetwork.com/recipes/rachaelray/devilish-angel-cake-with-wine-soaked-berries-recipe.
Blackberry Spinach Salad
"This is an excellent brunch salad that's very
easy to throw together. This tastes great
without a dressing, but some people like a
bacon dressing or a nice balsamic vinegar."
3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup finely chopped walnuts (optional)
1/2 cup edible flowers (optional)
Mam's Black Cake
In a small mixing bowl, combine the
mascarpone, sugar, and almond
extract and whisk until very smooth
and sugar has dissolved.
4. When ready to serve the dessert,
divide the strawberries, raspberries
and blackberries evenly between 4
or 6 small dessert coupes. Place a
generous dollop of the cream
mixture over the top of the fruit,
then drizzle with a teaspoon or two
of the reduced balsamic vinegar.
Garnish with almonds and serve
immediately.
3.
http://www.foodnetwork.com/recipes/freshberries-with-balsamic-drizzle-and-almondcream-recipe.html
2 cups buttermilk
2 teaspoons baking soda
2 cups white sugar
4 cups all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 cup butter
1 cup fresh blackberries
1 cup raisins
Recipe calls for walnuts, but photo clearly
shows almonds. Use what works for you.
~Tricia
Directions: In a large bowl, toss together
baby spinach, blackberries, feta cheese,
cherry tomatoes, green onion, and
walnuts. Garnish with edible flowers.
http://allrecipes.com/recipe/41637/blackberry-spinachsalad/print/?recipeType=Recipe&servings=8
Make it a great week,
Directions
Preheat oven to 350 degrees F (175
degrees C). Grease and flour three 8
inch round cake layer pans.
Dissolve the baking soda in the
buttermilk.
Combine the sugar, 3 1/2 cups of the
flour, ground nutmeg, ground cloves,
ground cinnamon and the butter. Stir in
the buttermilk mixture.
Toss the blackberries and raisins with
the remaining 1/2 cup of flour to coat.
Mix in the blackberries and the raisins
into the batter and stir until evenly
distributed. Pour batter into the
prepared pans.
Bake at 350 degrees F (175 degrees C)
for 25 to 35 minutes or until a
toothpick inserted near the center of
the cakes comes out clean.
http://allrecipes.com/recipe/7814/mams-blackcake/?internalSource=recipe%20hub&referringId=14
73&referringContentType=recipe%20hub
~Tricia
Spencer’s Fresh Markets
Morro Bay & Santa Maria