oom temperature.
When the blackberry mixture is cool, beat the
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.
he domestic bird.
Rub wild duck with walnut oil or
small package of mixed wild mushrooms that include porcinis). To
ut before pureeing. * The original recipes suggested leaving it half-pureed
nd top with the creamy wild mushrooms.
SUGGESTIONS:
As
Heat blackberries with 1/2 cup sugar and butter in large saucepan just until sugar dissolves and butter melts.
Mix remaining sugar with flour.
Stir in the milk and eggs and combine the rest of the ingredients, mixing well.
Pour this batter into buttered 13 x 9-inch baking dish.
Spoon blackberry mixture on top.
Bake at 350\u00b0 for 40 to 45 minutes.
Cool before serving. Very good with trickle of heavy cream served on top.
Prepare peaches and place in a large mixing bowl.
Wash and pat dry blackberries and set aside.
To the mixing bowl with peaches, add sweet red pepper, red onion, Jalapeno peppers, cilantro, cumin, lime juice, orange juice and honey, mix well.
Add blackberries and fold in gently trying not to mash them.
Set mixture aside in refrigerator so that flavors will combine.
Serve with grilled fish or seafood of your choice.
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
iquid.
Meanwhile, for the wild rice stuffing, place the rice
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