Summer Blackberry Recipes

Yummy Summer Blackberry Recipes!

blackberry recipesOut here in Oregon nothing say summer better than all the amazing berries that suddenly come into season. Here are some of our favorite summer blackberry recipes to add the delicious taste of blackberries to your summer menus. Enjoy!





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Butterleaf Salad with Blackberry-Raspberry Vinaigrette (4 Servings)

Salad

  • 3/4 head of butterleaf lettuce   blackberry recipes
  • 1/4 red onion, sliced
  • 3 ounces gorgonzola cheese, crumbled
  • 1/4 cup pecans, toasted
  • 1 tablespoon sugar

Vinaigrette:

  • 1/4 cup blackberries, divided
  • 3 ounces raspberry vinegar
  • 1/4 cup sugar
  • 2 tablespoons Dijon mustard
  • Pinch of fresh basil
  • 1/2 cup canola or olive oil
  • Salt

Rinse lettuce and pat dry. Add to bowl or fan out on plates. Place onions and cheese on top. Puree vinegar, sugar, mustard, basil, and half the blackberries in a fod processor. Add oil in a slow stream until mixed. Season with salt. Lightly coat pecans in oil and toss in sugar. Drizzle salad with vinaigrette, top with pecans and remaining blackberries.

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Blackberry Pie
(from allrecipes.com)

Ingredients:

  • 4 cups fresh blackberries  blackberry recipes
  • 1/2 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 recipe pastry for a 9 inch double crust pie
  • 2 tablespoons milk
  • 1/4 cup white sugar

Directions:

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
  3. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
  4. Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.

** Serve with vanilla ice cream for an extra special treat!

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Very Berry Margaritas (8-10 servings)
(from Celebrate the Rain)

  • 2/3 cup, plus 3 tablespoons sugar, divided  blackberry recipes
  • 1/2 cup fresh lime juice, rinds reserved
  • 1 1/2 pints blackberries
  • 1/2 pint raspberries
  • 1 1/2 cups tequila
  • 2/3 cup Grand Marnier or other orange liquer
  • 2 pints strawberries, sliced, frozen 1 hour
  • 5 cups ice
  • 3 tablespoons kosher salt
  • strawberries and lime wedges for garnish

Combine the 2/3 cup of sugar and the lime juice in a small bowl and set aside until the sugar is dissolved, stirring occasionally. Puree the blackberries, raspberries, and lime juice mixture in a blender until smooth. Strain through a fine sieve into a large measuring cup. Refrigerate for at least 1 hour and up to a day.

Stir the tequila and Grand Marnier into the berry puree. Transfer half the puree into a blender; add half the frozen strawberries and half the ice (you might need to work in smaller batches). Blend until smooth and transfer to a pitcher. Repeat with the remaining berry puree, frozen strawberries, and ice.

Combine salt and 3 remaining tablespoons of sugar in a shallow dish and stir well to evenly mix. Run a lime rind along the rim of each margarita glass to moisten, then dip into the salt-sugar mixture. Pour the margarita mixture into glasses and garnish with strawberries or lime wedges.

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