ixture into the blackberry puree, then pour the blackberry mixture into the
BLACKBERRY MUSTARD SAUCE.
Position knife
mall amount of either the Blackberry Mustard or Lemon-Herb Butter
o 375\u00b0F. For the blackberry mixture, combine blackberries and 1
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.
ompletely.
To make the blackberry fool, combine remaining berries and
sugar and lemon zest into blackberry puree.
Pour remaining 7
Dissolve blackberry gelatin in boiling water.
Stir in frozen lemonade until melted.
Add sugar and stir until dissolved.
Add club soda.
Serve immediately over ice cubes.
Garnish with lemon slices.
Makes 12 (1/2 cup) servings.
Grate 1 ball of frozen dough evenly into the bottom
Add enough water to the blackberry liquid to equal 1 cup
/2 cup of the blackberry puree and reserved whole blackberries
Combine blackberries, ketchup, blackberry jelly, sugar, raspberry balsamic vinegar,
Bring water and sugar to a boil and then cool.
Add lemonade and grape juice concentrates and brandy.
Freeze, stirring occasionally.
Serve when frozen and slushy.
Pour 3 oz. blackberry vinaigrette over chicken breast and
Mix sugar and cornstarch in saucepan.
Add 1 1/2 cups water.
Cook until clear; remove from heat. Add 1 package blackberry Jell-O.
Stir to dissolve. Cool slightly and add 1 pint or more of the blackberries.
Fold into Jell-O mixture carefully.
Pour into chilled crust. Store in refrigerator.
Keeps well.
Serve with whipped cream or ice cream.
Use 1 tablespoon less of Jell-O when using fresh berries.
erries. (If you are using frozen berries, defrost them first, then
et tarts cool fully.
Blackberry Glaze: In a small saucepan
br>Beat in the sweet blackberry wine, almond extract, and vanilla
Combine blackberry juice and sugar until dissolved.
Combine lemonade and ginger ale; add to fruit liquid.
Serve on crushed ice.
Dissolve gelatin and sugar in boiling water.
Soften cheese in 4 tablespoons of hot mixture.
Add frozen berries, nuts and cheese to cooled gelatin.
Refrigerate until firm.
Serves 8.