Here it is the first of July and my wild blackberries are everywhere
in the woods this year. It will be a bumper crop...so just waiting
for it to cool off a little to get out there and get picking.

We love these...

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Blackberry Buttermilk Coffee Cake

cakes

2 cup whole wheat pastry flour
2 1/4 cup unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 1/2 cup honey
1 teaspoon vanilla extract
4 eggs
1 cup buttermilk
2 cup fresh or frozen
1 blackberries

Preheat the oven to 350F.

In a medium-sized bowl, combine the flours, baking powder, baking
soda,
and salt.

In a large mixing bowl, blend the butter and honey using an electric
mixer
until smooth and creamy, Add the vanilla extract and eggs. Mix well.
Add
the dry ingredients to the butter mixture in batches alternating with
the
buttermilk until all the flour and buttermilk are blended smoothly
with
the butter mixture. Fold in the blackberries.

Butter a 10-inch tube pan and pour in the batter. Bake in the
preheated
oven for 1 1/4 hours until golden on top and a toothpick comes out
clean
when stuck into the center of the cake.

Yield: 12 servings


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Blackberry Gingerbread Waffles

breads

2 cup flour
1 1/2 teaspoon powdered ginger
3 teaspoon baking powder
3 eggs
4 tablespoon butter, melted
4 tablespoon molasses
1 cup buttermilk
1/2 cup blackberries

Preheat waffle iron. In a large bowl, mix flour, baking powder,
ginger.
In a separate bowl, beat eggs, butter, buttermilk, and molasses.

Yield: 1 servings


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Blackberry Ice Cream

desserts, fruits, ice cream

4 cup fresh blackberries
1 cup water
1 sugar
2 1/2 cup whipping cream
1 blackberries for garnish
1 mint leaves for garnish

Line strainer with two layers of dampened cheesecloth. Set over large
bowl.
Combine berries * and water in medium saucepan. Slowly bring to boil.
Reduce heat and simmer gently until soft, about 10 minutes. Pour into
cheesecloth-lined strainer. Let stand until juice has drained into
bowl,
about 30 minutes. Gently squeeze pulp to extract remaining juice.
Measure
berry juice into heavy medium saucepan. Add 1 cup sugar for each cup
juice.
Cook over low heat, swirling pan occasionally, until sugar dissolves.
Increase heat and boil syrup 2 minutes. Cool completely. Mix 2 1/2
cups
syrup with cream. Refrigerate until well chilled. Process blackberry
mixture in ice cream maker according to manufacturer's instructions;
ice
cream will be soft. Freeze in covered container several hours to
mellow
flavors. Garnish with fresh berries and mint leaves. Can substitute
unsweetened frozen blackberries, thawed.

Yield: 1 servings


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Blackberry Lemon Ice Cream

desserts, ice cream

2 cup blackberries, mashed
1 can sweetened condensed milk
1/4 cup lemon juice
1 teaspoon lemon peel, grated
3 cup half & half

In large bowl, combine blackberries, milk, lemon juice and lemon peel.
Stir
in half & half. Pour into ice cream freezer container. Freeze
according to
manufacturer's directions. Makes about 2 quarts.
NOTE: 2 cups fresh or thawed frozen blueberries or raspberries,
mashed,
can be substituted for blackberries.

Yield: 1 servings


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Blackberry Pie

desserts, pies

1 3/4 cup unsifted all-purpose flour
2/3 cup vegetable shortening
1 cup sugar
1 dash salt
1/2 teaspoon salt
1/3 cup cold water
1/4 cup all-purpose flour
4 cup washed fresh blackberries

Sift together flour and salt in a mixing bowl.Cut in shortening with a
pastry blender until mixture resembles large coarse crumbs. Sprinkle
water
over flour mixture,using a fork to stir it in gently to make it gather
into
a ball (the less water the better - just enough to hold it
together).Turn
out onto a lightly floured board and shape with your hands into two
balls,one slightly larger than the other.Chill dough for 1 hour,then
roll
out large ball to fit the bottom of a 9 or 10" pie dish.Now,mix sugar
and
all-purpose flour in a separate bowl,then add a dash of salt and stir
in
berries.Pour mixture into the empty pie shell,then roll out remaining
ball
of dough to make top crust.Crimp and trim edges,then slash the top
crust in
several places.Bake in a preheated 375 degree oven for 25 to 30
minutes or
until golden brown.Makes 1 - 10" pie.

Yield: 6 servings


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Fresh Fruit Tarts

desserts, pies

1 dough for 2 pie crusts
1 cup fresh raspberries
1 cup fresh blackberries
1 cup fresh strawberries, whole
1 cup fresh apricots or peaches, sliced i; n wedges
2 kiwi fruits, peeled and sliced
11 1/2 oz jar lemon curd
1 cup whipping cream

Roll out dough for piecrust on a lightly floured surface. Carefully
tear six 5-1/2 inch circles, leaving jagged edges. Place 6 (6 ounce)
custard cups upside down on a baking sheet; lightly grease the bottom
and
sides of the cups. Drape a pastry circle over each cup, pinching
dough to
conform to the shape of the cup. Prick the bottom and sides with a
fork.
Bake at 425-degrees for 10 minutes or until lightly browned. Remove
to
wire racks and cool for 5-10 minutes. Carefully remove pastry from
cups
and turn right-side up to cool completely on wire rack.
Combine fruit in a large bowl. Refrigerate up to 2 hours before
serving. Spoon about 3/4 cup of the fruit mixture into each tart
shell.
Combine lemon curd and whipping cream in a medium bowl and beat with a
wire whisk until smooth. Spoon over fruit mixture.

Yield: 6 servings


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Raspberry-Blackberry Gratin

desserts

3 large egg yolks
1 tablespoon water
1/2 cup sugar
1/2 cup framboise
2 cup heavy cream
3 cup raspberries
3 cup blackberries

Combine the egg yolks, water and sugar in double boiler over simmering
water. Whisk constantly until the mixture is foamy and begins to
thicken
slightly, 2-3 minutes. Immediately remove from the heat and strain
into a
2-quart metal bowl. The use of a metal bowl will help cool down the
mixture more quickly. Stir in the framboise, cover and refrigerate
for at
least 4 hours or overnight.

Position the rack 3-4 inches from the heat source in a broiler and
preheat
the broiler.

Whip the cream until stiff peaks form. Gently fold the cream into the
chilled custard. Scatter all the berries over the bottom of a 2-quart
ovenproof baking dish with at least 1-inch sides. Gently pour and
spoon
the custard over the berries.

Broil until the top is browned and bubbling, 1-1/2 - 2 minutes. Serve
immediately.

Yield: 8 servings


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The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!