Posts Tagged ‘blackberries’
Blackberry Swirl Meyer Lemon Curd Ice Cream
January 29, 2013 | 
Author Don’t you worry, I haven’t let my Meyer lemon obsession die out just yet! Today it comes in ice cream form, because the 70 degree weather I’ve been having allows for it. And because while talking to Tracey about the gloriousness of Meyer lemon curd, she lead me to a ice cream recipe in which it is incorporated. Obviously it was just begging to be made and eaten and while I was at it, decided to add some blackberries. Fruit on top of fruit = extra good-for-you!
But in other news, I was sent a video of my 10 month old nephew saying touchdown the other day. He even lifted up his arms to signal it was good! And then I turned into a puddle on the floor. Once I pulled myself together, I looked through new photos and was put into a trance by the adorableness of him wearing argyle leg warmers, and then again seeing him and my brother in matching outfits all the way down to their black chucks. Two more months. Cannot. Freaking. Wait.
Which reminds me, I need to figure out what cake I’m going to make for Luke’s first birthday! Let me know if you have any good cake recipes that do not use sugar (not even the artificial kind), but instead use applesauce, etc. to naturally sweeten.
BLACKBERRY SWIRL MEYER LEMON CURD ICE CREAM
Makes about 1 quart
Ingredients:
130 g (about 1 cup + 2 Tbsp) sugar
5 egg yolks
240 ml (about 1 cup) heavy cream
200 ml (3/4 cup) milk
50 g (about 3 Tbsp) Meyer lemon curd
Zest of one Meyer lemon
15 ml (1 Tbsp) Meyer lemon juice
1 cup fresh blackberries
2 Tbsp sugar
Directions:
- Bring the milk to a low simmer in a saucepan. Meanwhile, whisk together the egg yolks and sugar until thick and pale yellow. Temper the eggs by pouring in the milk in a slow, steady stream, whisking constantly.
- Pour the mixture back into the saucepan and place over low heat. Stir continuously until the custard thickens slightly and just coats the back of a spoon (about 170 F). Immediately remove the pan from the heat.
- Add the lemon curd and lemon zest to the warm custard, stirring to incorporate fully. Cover the custard with plastic wrap and refrigerate overnight.
- When ready to prepare the ice cream, combine the berries and sugar in a bowl and mash slightly; set aside.
- Remove the custard from the refrigerator and strain it to remove the lemon zest (unless you like it in there like I do). Whip the heavy cream until it has doubled in volume and you have soft peaks. Fold the cream into the custard and then add the lemon juice.
- Churn in your ice cream maker according to the manufacturer’s instructions. After the ice cream has churned, alternately place the ice cream and a couple tablespoons of the blackberry mixture into your freezer container. Freezer overnight for ice cream to ripen before enjoying.
Source: Adapted from Tracey’s Culinary Adventures and What’s Cooking Chicago?
Blueberry-Blackberry Muffins
For The Secret Recipe Club this month I had Fantastical Sharing of Recipes. In addition to many great recipes, there are also three”non-recipe” posts a week: “Sunday Social” a sharing of bookmarked recipes, “Oh, How Pinteresting Wednesday” is recipes found on Pinterest, and “Tasty Thursday” is a weekly link party – feel free to add a recipe.
But back to the recipes. After being very intrigued by the chocolate chip ice cream muffins (which only require three ingredients!), I decided on the sour cream blueberry-blackberry muffins. But instead of sour cream I used my favorite substitution – Greek yogurt.
I have never made muffins with Bisquick before but I was very impressed by how fluffy and soft they turned out. I am sure the berries and yogurt helped out in those areas. And the coarse sugar on top was a nice touch. I wonder hat other kinds of muffins concoctions I could also make using Bisquick?
I would also love to try the blueberry cheesecake milkshake recipe.
BLUEBERRY-BLACKBERRY MUFFINS
Makes 12 muffins
Ingredients:
2 cups biscuit/baking mix
3/4 cup sugar
2 eggs
1 cup nonfat plain Greek yogurt (I used 0% plain Chobani)
1 tsp vanilla extract
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen blackberries
2 Tbsp coarse sugar
Directions:
- Preheat oven to 375 degrees. Grease a muffin pan and set aside.
- Combine biscuit mix and 3/4 cup sugar in a medium size bowl.
- In small bowl, combine eggs, Greek yogurt and vanilla.
- Stir egg mixture into dry ingredients until combined. Fold in berries.
- Fill muffin cups 3/4 the way full and sprinkle with coarse sugar.
- Bake at 375 degrees for 20 to 25 minutes. Cool for 5 minutes in pan before removing to a wire rack.
Source: Adapted slightly from Fantastical Sharing of Recipes.
Baked Oatmeal with Blackberries and Bananas
The OXO Salad Dressing Shaker Giveaway has come to an end, are you the winner? Check out the original post, or your e-mail to see if it’s your lucky day!
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Overnight oatmeal folks. It’s when you mix all the ingredients together, but instead of popping in the oven or on the stove top, you cover it up and let it sleep in the refrigerator overnight. Just like you – except you will be in a cozy warm bed. After you wake up and pre-heat the oven, place it in to bake and proceed with your usual getting-ready-in-the-am-routine. Thirty minutes later you will be enjoying a nice warm bowl of goodness!
For some strange reason, blueberries were absent from Kroger when I went grocery shopping for this recipe so I snatched up the blackberries instead. I obviously don’t know what it would’ve been like with blueberries, but I do know that with blackberries this was outstanding (notice the modesty). Even the leftovers were awesome! I just added a little extra milk after reheating and it was like new again.
One year ago: Chocolate Chip Cookie Dough Cupcakes
BAKED OATMEAL WITH BLACKBERRIES AND BANANAS
Serves 6
Ingredients:
2 very ripe medium bananas, sliced into 1/2″ pieces
1 1/2 cup blackberries
1/4 cup honey (or agave), divided
1 cup uncooked old-fashioned rolled oats
1/4 cup chopped walnuts or pecans, divided
1/2 tsp baking powder
3/4 tsp cinnamon, divided
Pinch of salt
1 cup 2% milk (or any milk you desire)
1 egg
1 tsp vanilla extract
Directions:
- Preheat oven to 375 degrees. Lightly spray a 8 x 8″ or 9 x 9″ ceramic or glass baking dish with cooking spray; set aside.
- Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle half of the blackberries over the bananas, 1/4 tsp of the cinnamon, 1 Tbsp of the honey and cover with foil. Bake 15 minutes, until the bananas get soft.
- Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining honey, milk, egg, and vanilla extract.
- Remove the dish from the oven and allow to cool. Then pour the oat mixture over the bananas and blackberries.
- Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats. Sprinkle the remaining blackberries and walnuts over the the top. Cover tightly with plastic wrap and set in the fridge overnight.
- Preheat the oven to 375 degrees. Remove the plastic wrap and bake the oatmeal for 30-35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven. Store any leftovers covered in the refrigerator.
Source: Adapted slightly from Gina’s Skinny Taste.
Corned Beef with Blackberry Mustard Glaze
Last year I made a marmalade glaze for the corned beef and it rocked my world to the point where when planning the menu for this year’s St. Patrick’s Day feast I didn’t want to try a different version. Especially when contemplating a blackberry glaze. Berries on beef? But I took a chance and was glad I did!
Although I do have to admit that the marmalade glaze still is #1 for my corned beef, the blackberry glaze was still very delicious. Who knew I could like berries with my meat? This corned beef was served with carrots, roasted cabbage (recipe shared tomorrow) and herbed potatoes.
Maggie also brought over Guinness bread complete with glorious honey butter, and Sarah made a reuben dip for the appetizer while waited for the rest of the food to be ready. I nearly spoiled my appetite with that dip – amazing!
A quick mom update – she is still enjoying her cake pops (that woman has serious restraint which I did not inherit) and recovering from surgery. Says she still feels weak and bumps into things while walking but her headache pain has lessened. Hopefully things will look good at her next check-up!
CORNED BEEF WITH BLACKBERRY MUSTARD GLAZE
Serves 5-6
Ingredients:
CORNED BEEF
1 (4-5 lb.) corned beef
1 onion, peeled and quartered
8 whole cloves
4 cloves garlic, minced
3 sprigs fresh thyme
3 bay leaves
1 Tbsp whole black peppercorns
6 carrots, peeled, and chopped into 4-inch pieces
GLAZE
1/2 cup blackberry preserves, or favorite flavor of preserves
2 Tbsp Dijon mustard
2 Tbsp brown sugar, packed
1 Tbsp soy sauce
1/2 tsp freshly-ground black pepper
Directions:
- Use a sharp knife to carefully trim off the excess fat on the corned beef.
- Place the onion and carrots in a 5-qt. slow cooker. Add cloves, garlic, thyme, bay leaves and peppercorns. Place corned beef on top and add water to cover.
- Cover and cook on low for 8-9 hours or until meat and vegetables are tender.
- In a small saucepan, whisk the glaze ingredients together until combined, and bring to a boil over medium-high heat. Continue to boil until the mixture has slightly reduced and thickened, about 7-10 minutes.
- Remove the beef and carrots, and set the carrots aside. Place the beef on an aluminum-foil covered baking sheet. Brush with glaze, then place under the broiler for 5-7 minutes, until the glaze begins to caramelize.
- Remove from oven, and let the corned beef sit for at least 10-15 minutes before carving. Brush with additional glaze if desired. Serve with roasted cabbage, herbed potatoes and carrots if desired.
Source: Adapted from Gimme Some Oven.
Posted in Beef, Entree, Holidays, Slow Cooker, St. Patrick's Day | 
Tags: blackberries, carrots, corned beef, mustard, soy sauce | 
7 Comments »
Berry Detox Smoothie
I’ve seen many variations of the green monster detox smoothie going around after the binge-eating holiday season. But I wasn’t quite ready to try out that green concoction despite many people saying they cannot tell there is spinach in it. Sorry for being a skeptic, but I had to try one that at least looked like it was still mostly fruit.
When I saw this recipe, I knew it would be my stepping stone. Strangely enough I could taste the single tablespoon of peanut butter more than the full cup of spinach in this. But the fruit was definitely the stronger flavor over all. I may be trying out that green monster soon after all!
One year ago: Salmon Florentine
BERRY DETOX SMOOTHIE
Makes 1 large or two small servings
Ingredients:
1-1/2 cups frozen mixed berries
1 cup water
1/2 banana
1 cup spinach or baby spinach leaves
1 Tbsp natural peanut butter
1 tsp vanilla extract
2 tsp sugar
2 tsp honey
Directions:
- In a blender or a food processor, add berries, water & banana. Blend until smooth. Add in spinach and blend. Add in peanut butter, vanilla, honey and sugar. Blend until incorporated.
Source: Macaroni and Cheesecake
Posted in Beverages, Breakfast, Smoothies | Tags: bananas, blackberries, blueberries, raspberries, spinach, strawberries | 9 Comments »
Apple Blackberry Pie
HAPPY THANKSGIVING!
I hope you all are having a wonderful day (or had since I hope you are not catching up on your Google reader when you should be spending time with your family). I am spending time with family in North Carolina and we actually jumped the gun on one of the two desserts I made for today, and ate it last night. Apparently this pie looked too good to not eat immediately upon my arrival after a 10 hour drive.
They really didn’t have to convince me to dig into pie a day early. Especially since I had baked it that morning and there was ice cream to put on top, yummy!
BTW, if you do not own an apple peeler/corer/slicer and a silicone pie shield, I strongly recommend them. The all-in-one peeler/corer/slicer perfectly peels off all the skin, cores out the middle and uniformly slices each apple all at once. And it’s fun to play with!
One year ago: Cranberry Sauce
APPLE BLACKBERRY PIE
Serves 6-8
Ingredients:
CRUST
2 cups all-purpose flour
1 tsp sugar
1 tsp salt
1 tsp ground cinnamon
2/3 cup cold butter, cubed
4 to 6 Tbsp cold water
FILLING
5 cups thinly sliced peeled tart apples (about 6 medium)
1 cup fresh blackberries
1/2 cup packed brown sugar
4-1/2 tsp cornstarch
1 tsp ground cinnamon
1 tsp ground nutmeg
1 egg + 1 tsp milk, beaten
1 tsp cinnamon-sugar (optional)
Directions:
- Preheat oven to 450 degrees.
- In a large bowl, combine the flour, sugar, salt and cinnamon; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion to fit a 9-in. pie plate; place pastry in plate and trim even with edge. (To avoid a soggy crust, brush egg-milk mixture on crust before adding filling.)
- In a large bowl, combine apples and blackberries. Combine the brown sugar, cornstarch, cinnamon and nutmeg; add to fruit mixture and toss to coat. Pour into crust.
- Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry*. Add decorative cutouts if desired. Brush a little of the milk-egg mixture over the pie dough and sprinkle with 1 tsp cinnamon-sugar if desired. Cover edges loosely with foil**.
- Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees; remove foil. Bake 40-50 minutes longer or until lightly browned and filling is bubbly. Cool on a wire rack. Store in the refrigerator.
*I made a lattice top
**Or a silicone pie crust shield
Source: Adapted slightly from Taste of Home
POM-Berry Ice Pops
You know how many people say “Kleenex” as the generic term for tissue? Apparently I say “Popsicle” as the generic term for ice pop. I just realized yesterday that Popsicle is a brand name and not the term for a frozen-sugary-fruit-flavored-ice block on a stick. I have never in my life called these things ice pops, so I will continue to call them popsicles but I used the correct term in the title in case I am alone on this one.
Yesterday was day 2 at the pool (the mojito fruit dip was a huge hit Saturday, btw), but at a different friend’s house. Different venue means different treats! The menu was pretty stacked, but who can deny a popsicle (I’m sorry “ice pop”) on a hot day by the pool? I actually considered making mojito flavored ones to create a theme for the weekend, but the actual drink was already being served. So I went with fresh berries, yogurt and some POM Wonderful 100% Pomegranate Juice instead. Great combination!
I also made a tropical fruit version of popsicles.
Ingredients:
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen blackberries
1/3 cup plain yogurt
1/3 cup POM Wonderful 100% Pomegranate Juice
2 tsp agave nectar (can substitute with honey)
Directions:
- Process all ingredients in a blender until smooth. Pour into molds* and add top/stick. Freeze for 4 hours or overnight.
- Remove by dipping the mold in warm water briefly to ease out the ice pops.
*I used a Back to Basics Lickety Sip Ice Pop Maker. Makes four.
Source: The Spiffy Cookie original
“Creamed” Berry Cheese Spread
Had some hail last night compliments of a tornado. Thankfully my car was spared. Last night I actually had the pleasure of going to dinner at Bronte with four students in town to interview for the same PhD program in which I am. Power went out at the restaurant, but only for a few minutes. Would’ve been kinda cool to eat by candle-light, assuming of course that they could still prepare our food! Afterwards we went to Muddy’s Bake Shop and I had the best Hello Dolly bar ever. That is now on my list of things to-make at home.
Switching gears…
For breakfast this morning I was craving something other than yogurt or cereal, which are my typical weekday-morning choices (hey, at least I eat breakfast). I was very happy when I realized I had everything needed for a recipe which had been bookmarked too long ago. I kinda skimped on the topping cause I ran out of berries 
so don’t use my photo as an example of how much to use. Load them on! But I enjoyed it regardless, such a great treat in the morning. Also, serve this with scrambled eggs!
Ingredients:
1 cup low fat cottage cheese
1/2 cup frozen mixed berries (blueberries, raspberries, blackberries for me), plus extra, thawed, for garnish
1/2 tsp vanilla extract
4 whole-wheat English muffins, split
Directions:
- Mix cottage cheese, berries and vanilla in a blender until smooth.
- Toast each muffin half and spread with cheese mixture. Top each muffin with a few berries.
Source: Adapted from SELF
Posted in Breakfast, Dressing Sauces & Condiments | Tags: blackberries, blueberries, cottage cheese, raspberries | 1 Comment »
Berry Medley Smoothie
Single serving sized rocket blender sets are so versatile. Sauces, dressings, breading, and purées are only the beginning. One of my favorite features is the instant gratification smoothie. Just add whatever ingredients you want and you have yourself a delicious breakfast (or anytime) smoothie. You can even drink right out of the blending cup, and carry it on the go with a lid.
Today I decided to get fancy and pour my smoothie into a glass, complete with bendy straw. All that is missing is a little umbrella!
Ingredients:
1 cup frozen mixed berries (I use a blueberry/blackberry/raspberry combo)
1/2 banana
1/4 cup low-fat vanilla yogurt
1/2 scoop whey protein, vanilla flavored (optional)
3/4 cup milk
Directions:
- Place ingredients, in the order listed, into a rocket blender. Seal with the cross blade base and pulse until well combined.
- Enjoy!!
Source: The Spiffy Cookie original
Posted in Beverages, Breakfast, Smoothies | Tags: bananas, blackberries, blueberries, raspberries, yogurt | No Comments »
