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Blackberry Season
By Jennifer A. Wickes
Science
Rubus Villosus
Varieties
There are thousands of varieties located throughout the United States and
Europe (Northern Hemisphere). They are the largest of the wild berries.
They grow on thorny bushes known as brambles.
Season
May to August
How to Select
Look for plump, dark colored berries that have no hulls. An indication
that the berries were picked too early are hulls that are
still present. These berries will be tart.
Storage
Store unwashed blackberries in a single layer in an airtight container for
1 - 2 days.
Trivia
In ancient times, blackberries were symbols of healing, protection and
money. Blackberry leaves, when moistened, used to be used as a cure for
scalds.
Wine Pairings
French Colombard, Grenache Rose, Cabernet Sauvignon, Sauternes, Vouvray,
Moscato D-Asti, Auslesen
Spices
Allspice, anise, basil, cardamom, cinnamon, cloves, coriander, ginger,
mace, nutmeg, tarragon
Equivalencies
1 pint fresh = 2 cups
10 oz. frozen = 2 cups
Preparation
Wash in cool water before serving or preparing. When baking in cakes or muffins,
an acidic environment is required so that the berries do not lose their
color. Always use buttermilk or add some lemon juice to the recipe.
Nutrition
Vitamin A, Vitamin C, calcium, folate, magnesium and iron.
Quote
"O, blackberry tart, with berries as big as your thumb, purple and black,
and thick with juice, and a crust to endear them that will go to cream in
your mouth, and both passing down with such a taste that will make you
close your eyes and wish you might live forever in the wideness of that
rich moment." Richard Llewellyn, Welsh novelist (1907-1983)
More Information
Oregon's Raspberries & Blackberries
http://www.oregon-berries.com/cx1/cx1a.htm
Recipes
Blackberry Custard Pie
By Jennifer A. Wickes
copyright 2004
1 pie crust (9 inch)
1/2 cup blackberry jam
4 cups whole milk
6 egg yolks
2 tablespoons honey
1/8 teaspoon kosher salt
1 teaspoon vanilla extract
2 tablespoons bourbon
1 pint blackberries
Bake the pie crust as per instructions.
Allow the pie crust to cook completely.
Spread the blackberry jam onto the bottom of the pie crust.
Heat the milk until scalded.
Beat the egg yolks together until light and smooth. Add the honey and
salt. Mix well.
Gently temper the eggs with the milk (add the scalded milk slowly, in a
steady stream, while stirring constantly). Care must be taken that the
eggs do not curdle (scramble from the heat of the milk).
Once the eggs and milk have been mixed together, return the mixture to a
double boiler and continue to cook until the custard has thickened,
stirring constantly.
Remove from the heat, and place bowl in a bowl with iced water to help
speed the cooling process. Add the vanilla extract and bourbon. Thoroughly
mix.
Once the custard has cooled completely, pour into the prepared pie crust.
Place blackberries on top.
Garnish with a mint leaf.
Yields: 10 servings
Berry Empanadas
1 16.5-ounce can blackberries -- drained
1 cup finely chopped pared apple (about 1 medium, tart variety such
as Granny Smith)
1/4 cup chopped walnuts
1/4 cup sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1 teaspoon vanilla
Dash salt
3 single pastry crusts for 9-inch pie -- ready-to-use, mix or homemade
1 tablespoon butter
Cinnamon-sugar for dusting
Preheat oven to 400 degrees F.
Combine apple, walnuts, sugar, flour, cinnamon, vanilla and salt in medium
bowl and mix well. Gently fold in berries.
Roll out pastry and cut into twelve 4 1/2-inch rounds. Place 2 tablespoons
berry filling on half of round, leaving about 1/2 inch along edges. Fold
the other half of pastry over filled half, moisten edges and seal by
pressing with fork. Repeat this procedure until all rounds are folded and
sealed.
Combine 2 tablespoons sugar with 1/2 teaspoon ground cinnamon. Brush each
empañadas with melted butter and sprinkle with cinnamon-sugar. Bake on
greased cookie sheet 18-20 minutes or until golden brown.
Yields: 12 servings
Raspberry/Blackberry Trifle
Recipe By: Oregon
Raspberry & Blackberry Commission
RASPBERRY LAYER
1 1/2 cups frozen
whole raspberries
3 tablespoons sugar -- or to taste
1-tablespoon raspberry or other berry liqueur (1 to 2 tablespoons)
1 1/2 cups fresh or frozen whole raspberries
BLACKBERRY LAYER
1 1/2 cups frozen
whole blackberries
3 tablespoons sugar -- or to taste
1-tablespoon raspberry or other berry liqueur (1 to 2 tablespoons)
1 1/2 cups fresh or frozen whole blackberries
LIGHT CUSTARD
4 1/2 cups skim milk
5 eggs
1-cup sugar
1/3-cup cornstarch
4 teaspoons clear vanilla extract
OR
2 teaspoons almond extract
1 medium angel food cake (about 17 ounces)
2 tablespoons raspberry or other berry liqueur
Berry Layers: Thaw 1 1/2 cups of raspberries and process in blender or
food processor to make a purée. (NOTE: Measure all berries in fresh or
frozen state.) Strain through a fine sieve to remove seeds. Stir in sugar
and berry liqueur. Refrigerate for later use. May be made several days
ahead. Follow same procedure for blackberry purée. (HINT: Pint squirt
bottles are helpful tools in storing purée as well as in assembly of
finished Trifle.)
Light Custard: Using double boiler, heat 4 cups milk until steam rises
from the surface.
In a separate bowl, combine eggs, remaining 1/2-cup milk and 1-cup sugar.
Sift in cornstarch, and whisk until well blended.
Remove scalded milk from heat, and gradually whisk in egg mixture. Return
pan to top of double boiler and whisk constantly over medium heat until
very thick and smooth, 10-15 minutes. Remove from heat and stir in vanilla
or almond extract. Transfer to bowl, press plastic wrap onto surface, and
allow to cool slightly.
Assembly: Cut cake in 1" to 2" cubes. (This can be done ahead, placing
cubes in sealed plastic bag.) Arrange 1/2 the cake squares on the bottom
of the trifle bowl, including any irregular shapes. Sprinkle with
1-tablespoon berry liqueur and evenly distribute raspberry purée mixture
over cake layer. Arrange berries evenly in a layer, especially around
sides. Spoon 1/2 the custard over berries. Repeat with remaining cake,
liqueur, blackberry purée, blackberries, any additional fruit and custard.
Cover and chill at least 4 hours or one day ahead. Garnish with additional
berries and fruit in the center just before serving.
3/4 cup serving
NOTES: Contrary to its humble and unassuming name, "English Trifle," this
very traditional English sweet pudding is anything but a mere trifle. This
lusciously layered mélange of sherry-soaked sponge cake and crème anglaise
adorned with jam, fresh fruit and whipped cream, is indeed conventional in
its liberal use of fat-laden ingredients. But hold on to your waistline,
this lightened version featuring fresh or frozen raspberries and
blackberries and a lightened custard weighs in at just 2 grams of fat per
3/4 cup serving, with a taste and presentation that would compel even
Shakespeare to partake.
(Shakespeare was well aware of these delicious fruits, as it is from
Shakespeare's King Henry IV that the popular English saying "plentiful as
blackberries" is derived.)
Use 3 quart straight-sided Trifle Bowl.
Blackberry Wine
To 2 quarts of blackberry juice put 1 1/4 pounds of white sugar, 1/2 an
ounce of cinnamon, 1/2 an ounce of nutmeg, 1/2 an ounce of cloves, 1 ounce
of allspice; let it boil a few minutes, and when cool add 1 pint of
brandy.
Jennifer A. Wickes is a freelance food writer, researcher and cookbook
reviewer. She has written several eBooks, and has had numerous articles
and recipes in printed publications, as well as on- line. She is working on her
first cookbook. For more information about Jennifer or her work, please
visit her home page:
http://home.comcast.net/~culinaryjen/Home.html
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