Blackberry Winter Recipes

BLACKBERRY GALETTE

Steps:

• Prepare the dough: Add the flour and salt to a food processor, pulsing several times to combine. Add the butter and pulse on and off until the mixture is crumbly. Slowly add the water with the machine running until the dough begins to form a ball (see notes). Wrap in plastic wrap and press flat into a disc. Chill for at least 30 minutes before using so the butter can firm back up.
• Place an oven shelf on the center rack, then preheat the oven to 400 degrees Line a sheet pan with parchment paper.
• In a large bowl, combine the blackberries, sugar, cornstarch, lemon juice, lemon zest, and salt. You don't want the filling to sit for very long before going into the oven, so do this right before rolling out the dough.
• Roll the dough onto a lightly floured surface until it's approximately 12 inches in diameter. You can optionally roll it a bit thinner and then use a pizza cutter to clean up the edges. Transfer the rolled dough to a baking sheet covered in parchment paper. (The best way to do this is to roll the dough around the rolling pin, then unroll it on top of the baking sheet).
• Spread the berries evenly onto the dough, leaving about 2 inches around the edges. Fold the excess dough on top of the cherries in a circle, until you have a tightly formed tart.
• Chill the tart for 10 minutes to firm up the dough. Brush the top of the dough with a light coating of egg wash and a sprinkle of turbinado sugar.
• Bake for 10 minutes, then lower the oven temperature to 375 degrees. Continue baking for an additional 20 minutes, or until the dough is firm and the berries are bubbling.
• Allow to cool briefly before serving. Top slices with vanilla ice cream, if desired.

BLACKBERRY WINE CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour on 9 or 10 inch tube pan. Put chopped pecans in bottom of pan.
• Combine the cake mix, blackberry gelatin, eggs, oil, and 1 cup blackberry wine. Beat for 2 minutes then pour batter over top of pecans.
• Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes or until cake tests done. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top.
• To Make Blackberry Wine Glaze: Mix together the confectioner's sugar, 1/2 cup blackberry wine, and the softened butter or margarine. Beat until smooth.

BLACKBERRY WINTER

Steps:

• For the sour mix: Add the lemon juice, lime juice, sugar and water to a pitcher and stir. Let cool before using.
• For the blackberry puree: Puree the blackberries and sugar with 1 cup water in a blender until smooth.
• For the cocktail: Put the bourbon in a cocktail shaker with ice, add 2 ounces of the sour mix and 1 ounce of the blackberry puree and shake vigorously. Strain into a rocks glass with ice.

BLACKBERRY CHICKEN

Steps:

• In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin., Place chicken in an 11x7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika. , Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm. , Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries.

BLACKBERRY SANGRIA

Steps:

• In a medium saucepan over medium-high heat, add fresh blackberries, sugar and water. Stir and bring to a boil. Use the back of a wooden spoon or muddler to press on the blackberries to release their flavors and juices.
• Turn off heat and allow to sit for 10-15 minutes.
• Remove from stove and strain mixture through a fine mesh sieve to remove any blackberry pulp and seeds. You should have roughly 1 cup of blackberry simple syrup.
• In a large pitcher, combine the blackberry simple syrup, red wine, pineapple juice, Chambord, and orange curacao. Add extra garnish to the serving pitcher. Stir well and keep refrigerated until ready to serve over ice. You can also serve it at room temperature.
• Top with lemon-lime soda just before serving.
• Garnish with fresh lemon and lime slices and top with fresh blackberries.