o room temperature.
Pink Drink:
Brew Acai tea with
Place cranberry juice, 1 cup of water, blackberry syrup, cinnamon sticks, cloves, star anise and sugar in a saucepan and bring to a boil. Simmer for 5 minutes. Remove from heat and leave to steep for 2 hrs. Then refrigerate until ready to use.
Strain liquid through a sieve into a saucepan. Add fresh cranberries and warm over a low heat. Serve in heatproof glasses.
he milk mixture.
orange drink mix.
remaining milk mixture
ith ice. Add 2 ounces blackberry sipping vinegar, 2 ounces cooled
Combine both drinks in large bowl.
(If you only have a smaller bowl, split just the drink recipes.)
Spoon on ice cream and sherbet.
e then be ready to drink, but will keep improving if
Pour 3 oz. blackberry vinaigrette over chicken breast and
BLACKBERRY MUSTARD SAUCE.
Position knife
mall amount of either the Blackberry Mustard or Lemon-Herb Butter
ase. Refrigerate.
For the blackberry mixture, heat the jam in
n a serving plate. Combine blackberry jam and liqueur. Spread 1
ach addition.
Fold in blackberry jam or preserves and nuts
aking sheets.
For the blackberry cream, mix together the mascarpone
Mix all ingredients together.
Place in Pam-sprayed bundt pan.
Bake at 350\u00b0 for 40-45 minutes.
Remove from pan to cake plate.
While cake is still warm, mix glaze ingredients and pour glaze over cake.
*Optional:Before adding glaze you may pour some of the wine over the cake first (slowly).
This allows cake to take on a stronger blackberry flavor.
Then add glaze.
Garnish with fresh or frozen blackberries, if desired.
For added flavor, soak berries in a bit of wine and powdered sugar before garnishing.
our in eggs, oil and blackberry wine. Beat on low speed
br>Combine the cake mix, blackberry gelatin, eggs, oil, and 1
Melt butter. Pulvarize graham crackers. Mix graham cracker crumbs, butter, and sugar. Press into bottom of 12\" springform pan. Beat other ingredients, except for jam, in a mixer until well blended. Pour in crust. Heat blackberry jam. Pour into cake and stir into swirls. Bake at 450 degrees for 20 minutes, reduce temperature to 200 and bake 1 hour. Check for doneness by looking for center to be firm.Turn off oven and slow to cool with for ajar for 1 hour. Chill 2 hours before serving.
ground almonds and 1 tbsp blackberry puree. Transfer to a piping
Heat blackberries, port, broth, shallot and honey to boiling in a medium saucepan.
Reduce heat to medium; cook, stirring occasionally, until reduced to about 1 1/2 cups, about 25 minutes.
Remove from heat.
Place mixture into a chinois (or a strainer with fine mesh) fitted over a medium saucepan.
Force mixture through the chinois with wooden spoon, pressing well to remove all blackberry seeds.
Stir butter and salt into sauce.
Combine 2 c water and sugar in a saucepan; bring to a boil.
Stirring occasionally, boil for 2 minutes.
Remove from heat; add in the lemon juice, lemon peel and remaining 2 c water.
Cool slightly.
Combine 1 c of the lemon mixture, and the blackberries in a blender.
Blend well; strain the mixture and discard the seeds.
Pour the blackberry and remaining lemon mixture in a pitcher.
Stir well and add food coloring if desired.
Chill and serve over ice.