17 Aug '12

Blackberry Recipes

Blackberry Recipes

Easy to Make Blackberry Recipes Plus a Little Blackberry Information

Blackberry Nutrition
This juicy little fruit is an excellent source of fiber as well as antioxidant vitamins A and C. Studies have been conducted on the relationship of the ellagic acid in blackberries to the prevention of cancer and Alzheimer’s. You should choose blackberries that are shiny, dark and not bruised or leaking. Refrigerate them for up to a week and be sure to wash them with soap and water before use.

Adding Blackberries to Your Diet
Sometimes known as the cabernet of berries for their earthy, wine-like taste, blackberries are an easy and healthy addition to anyone’s diet. Like all berries, blackberries make a delicious topping on yogurt, breakfast cereal or ice cream. Include them in your next smoothie or milkshake! Add them into your waffle or pancake batter for an extra burst of sweetness.

Looking to add a little punch to your salad? Add them to any fresh spinach salad with walnuts, your favorite grated cheese, and a low-fat vinaigrette. Or, if you’re really a blackberry fan, eat them raw as a fulfilling and nutritious snack.

Want something different for dinner tonight? Try a blackberry sauce on your grilled pork or chicken:

Blackberry Sauce
Combine 1 pint of blackberries with 1/2 cup balsamic vinegar and 2 teaspoons of maple syrup or honey, cook until smooth, pour and enjoy.

Summer Blackberry Custard
Alain Coumont, founder of the bakery-cafe chain Le Pain Quotidien, makes these ethereal, citrusy custards with blackberries. Try them with other berries or pitted cherries, too.

Ingredients:

  • 6 cups blackberries (2 pounds)
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 large eggs
  • 3/4 cup packed dark brown sugar
  • 1/2 cup all-purpose flour
  • 1 tsp pure vanilla extract
  • 1 Tbs fresh lemon juice
  • 1/2 tsp finely grated orange zest
  • Time: 1 Hour
  • Servings: 12

Directions:
Preheat the oven to 450°. Spread 1/2 cup of the blackberries in each of twelve 4-ounce gratin dishes. Arrange the gratin dishes on 2 baking sheets.

In a bowl, whisk the milk with the cream, eggs, brown sugar, flour, vanilla, lemon juice and orange zest until smooth. Ladle 1/4 cup of the custard into each dish; bake for about 15 minutes or until the centers are set. Transfer the custards to wire racks and let stand for 30 minutes. Serve.


Cucumber Frappes with Blackberries
Ingredients:

  • 1 pint blackberries
  • 1/4 cup sugar
  • 2 small seedless cucumbers – peeled, seeded and chopped
  • 1 cup plain nonfat yogurt
  • 1 cup ice cubes
  • 2 Tbs fresh lime juice
  • 6 mint leaves
  • Pinch of salt
  • Time: 15 minutes
  • Servings: 4

Directions:
In a medium bowl, use a wooden spoon to lightly crush the blackberries with 1 Tbs. of the sugar.

In a blender, combine the cucumbers, yogurt, ice cubes, lime juice, mint leaves, salt and the remaining 3 Tbs. of sugar and blend.

Spoon the berries and their juice into glasses. Pour the frappe on top and serve right away.

–Deanie Fox, Cucumber Frappes with Blackberries Maker


Blackberry Pie
Michelle Verdiere has been using this recipe for years and always has success. Use with frozen or fresh blackberries and serve with ice cream and coffee.

Ingredients:

  • 4 cups blackberries
  • 1/2 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 recipe pastry for a 9 inch double crust pie
  • 2 Tbs milk
  • 1/4 cup white sugar
  • Time: 1 Hour
  • Serves: 8

Directions:

Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.

Bake at 425° for 15 minutes. Reduce the temperature of the oven to 375° and bake for an additional 20 to 25 minutes.

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