Pour 3 oz. blackberry vinaigrette over chicken breast and
For the pastry dough, mix the
BLACKBERRY MUSTARD SAUCE.
Position knife
o prepared pan and bake for 50 mins. Let cake cool
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.
ight 4-inch rounds. Bake for 8-10 mins, until golden
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.
covered, over medium-high heat for 20 minutes or until meat
ground almonds and 1 tbsp blackberry puree. Transfer to a piping
he flat bottom sides)with blackberry jam while cake is still
(Set aside the 12 berries for garnish).
Puree the half
For immediate cooking: Preheat oven to 350\u00b0.
Place all ingredients into a prepared baking dish, turn chicken to coat. Bake until chicken juices run clear - about 45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts.
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To cook from the freezer: Thaw in the refrigerator.
Preheat the oven to 350\u00b0.
Empty the contents of the bag into a large baking dish and bake until the juices run clear *See above cooking times.
oil, lower heat, and simmer for 5 minutes.
Add the
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.
et stand for 10 minutes.
Meanwhile, whisk together blackberry preserves and
Sift all dry ingredients together.
Cream shortening and sugar.
Add egg yolks to shortening mixture and beat well.
Add flour mixture alternately with sour milk.
Add vanilla and blackberry jam.
Fold in stiffly beaten egg whites.
Bake in greased tube pan at 350 degrees for 1 hour and 45 minutes.
ow heat. This will be for the topping.
In bowl
oil, and 1 cup blackberry wine. Beat for 2 minutes then pour
our in eggs, oil and blackberry wine. Beat on low speed
Preheat oven to 350\u00b0F. Place the lemon tart on a baking tray.
Gently heat jam, blackberries and sugar in a large saucepan over medium heat for 2 mins, until jam and sugar melt. Crush berries lightly with a fork. Let cool then spread over tart.
Whip egg whites to medium peaks. Gradually add sugar, whisking until stiff and glossy. Cover blackberries with meringue then form peaks with a fork. Bake for 20 mins, or until meringue is crisp and light golden.
Serve wedges either warm or cold with heavy cream, if desired.