blackberry

Blackberry Grunt

all purpose flour, approximately 2 cups

baking powder

salt

baking soda

unsalted butter,

buttermilk

sugar

water

ginger

Preheat oven to 400 degrees F. Place a piece of foil on the bottom rack of the oven to catch any drippings.

Place the flour, baking powder, salt and baking soda into the bowl of a food processor and process for 3 to 4 pulses. Pour the mixture into a large mixing bowl and, using your hands, work the butter into the flour mixture until about half of the fat disappears and the rest is left in pea-size pieces. Make a well in the center of the mixture and add the buttermilk and stir with a rubber spatula or wooden spoon just until it comes together. Turn the mixture out onto a piece of parchment or waxed paper that has been lightly dusted with flour, shape into a ball and wrap and store in the refrigerator while you prepare the filling.

Combine the blackberries, sugar, water and ginger in a large mixing bowl. Pour the mixture into a 10-inch cast iron skillet and place over medium heat. Bring this to a simmer decrease the heat to medium low and continue to cook, stirring occasionally, for 15 minutes, or until the liquid is thick enough to coat the back of a spoon. Retrieve the dough from the refrigerator and gently drop it on the fruit mixture using a 1-ounce disher or large spoon, evenly distributing it over the top. Bake in the oven for 15 to 20 minutes, or until the top is just starting to brown. Remove from the oven and allow the grunt to cool for 15 to 30 minutes before serving.

This was a tasty recipe; I had some blackberries and blueberries to use up, so I mixed them. Based on other reviews, I lessened the sugar in the berry mixture and added a little cornstarch. This seemed to work nicely. I would sprinkle a little sugar over the top before baking as the dough being totally devoid of sweetness wasn't really my style.

It is a tasty recipe.  However, it did not respond as described.  I weighed ingredients but they seemed too wet to form into a ball so I added flour which probably affected taste of pastry.  Also the berries did not cook and thicken.  There are variables which weren't addressed--perhaps too much water in berries.  I added cornstarch to thicken berries.  It would help to know how to get consistency of dough correctly.

This was very simple. The only issue I had was with the dough - I keep Saco Cultured Buttermilk in the house so I can have buttermilk on hand at any given time. The 'cup' of buttermilk used made the dough too wet and not at all like Alton's in the video. It was tasty, tho and even re-heated (yes, there were some leftovers the dough was still moist. I'd definitely make this dessert again and even use different berries/fruits for a quick treat anytime! It's also great with a little mascarpone!!!

Really haven't tasted many blackberry cobblers in my time but I like this. I'd certainly make it again.

Delicious with vanilla ice cream. Next time I'm going to throw in some extra berries though. 


We made this last night and it was terrific.   Think we used a larger pan than we should have.  Used fresh blackberries and reduced for over 20 minutes...Because of the pan size we should have doubled the biscuit recipe.   Flavors were right on point

I made this last night and it was SO good!!!! It took a little bit longer than 15 minutes to reduce the blackberry liquid, but it may be because I used frozen. I also used fresh grated ginger instead of powdered because I had it around and wanted to use it. It was well worth it!!! I tried one of the blackberries before I cooked it and it was AMAZING, I was as excited as a little kid on christmas after that, and for good reason. I loved it!! I'm not even exaggerating when I say it's my new favorite dessert! :D

My son has Celiac Disease so I used Bob's Red Mill Gluten Free Flour instead but other than that i followed the recipe exactly and all of my kids loved this! My husband took one bite and said, "thank you, Alton Brown!" 

I have to adapt everything for food allergies, mainly gluten and eggs. I made the biscuit dough with Pamela's baking mix but still added the leavening as called for (Pamela's has leavening added but since I live at high altitude it never seems to hurt to add more. I also used blueberries since that's what I had. Instead of sugar I cooked the fruit in a half cup of honey and I added a bit of corn starch slurry to thicken the fruit sauce.
Excellent! I've only made cobblers with crumbly or granola like toppings before. What a great breakfast option.

This is good but I also cut the sugar in half since I like blackberry dishes a little tart.  I also cut all the dough ingredients a little since I knew I was a little skimpy on blackberries.  I added some cornstarch and skipped the water also since my blackberries had been frozen and had a lot of juice.

https://www.foodnetwork.com/videos/very-berry-grunt-98961

Alton Brown prepares a berry grunt of cooked berries and dumplings.

Very Berry Grunt

Gluten, dairy and refined sugar free, fudgey brownies with blackberries.

Blackberry Maple Brownies

g chocolate

vegan butter

cacao powder

maple syrup/honey

oat flour

tsp baking powder

eggs

blacberries

dark chocolate or chocolate chips

tbsp cacao powder

maple syrup

milk

Preheat your oven to 180c and line a brownie tin with grease proof paper.

Gently melt the butter, cacao powder and dark chocolate together until smooth and silky.

Beat in the eggs one at a time, then wisk in the maple syrup.

Fold through the dry ingredients to create a smooth batter, then pour into your lined tin. Swirl the blackberries and chocolate chips through the mixture and pop these into the oven  to bake for around 18 minutes.

Once your brownies are cooked through, transfer onto a cooling wrack whilst you prepare the frosting.

Gently melt the chocolate and whisk this into the maple syryp and cacao powder. Gradually drizzle in a little non-dairy milk whilst whisking until you reach a smooth, responably thick consistency.

Spread the frosting over your cooled brownies and pop into the fridge for 10 minutes before slicing into portions.

The deliciously tart apple butter filling in this pie has a deep rosy color, bolstered by raspberries and blackberries. Apples with darker red skins will produce a filling that contrasts beautifully with the decorative golden brown crust: We opted to top the pie with triangle cutouts, but you could use any shape, or even substitute a woven lattice. You can make the apple butter up to 5 days ahead and refrigerate it in an airtight container, but the pie itself is best the day it is made. Store leftovers at room temperature, tightly covered with plastic wrap.

Berry Apple-Butter Pie

apples

granulated sugar

cider vinegar

apple cider

raspberries

blackberries

Perfect Pie Crust, doubled, prepared

Egg egg

Turbinado sugar, for finishing

Make the apple butter: In a large pot over medium-high heat, combine the apples, sugar, ginger, cider vinegar and apple cider. Cook, stirring occasionally, until the apples begin to soften and break down, 25 to 30 minutes, reducing the heat as necessary to prevent scorching.

Add the raspberries and blackberries and stir to combine. Cook for 1 minute, stirring to prevent scorching, then turn off the heat. Use a potato masher or immersion blender to break the mixture down to a coarse purée, being careful not to turn it into a paste.

Return the pot to medium heat and continue to cook, stirring occasionally, until it thickens, 15 to 20 minutes; the apple butter is ready when you can dip a spoon into the pot and lift it out without any of the mixture dripping. You should have about 5 cups of apple butter. If you have too much, return it to the pot and continue to cook until you reduce it to 5 cups. Cool completely.

On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about ¼-inch thick. Starting at one end, gently roll up the dough onto the rolling pin. Unfurl the dough over a 9-inch pie plate, preferably ceramic, and press it in lightly, making sure it’s lining the plate.

In a medium bowl, whisk the egg into the cooled apple butter until well combined. Pour into the prepared crust and smooth into an even layer. Refrigerate while you prepare the top crust, about 15 minutes.

Roll out second disk of dough to ¼-inch thickness. Cut out triangles with 1-inch sides, or other similarly sized shapes, from the middle portion of the crust, leaving a 3-inch border. (You don't want cutouts on the portion you're going to crimp.) You can use a cutter, trace from a paper stencil or cut the shapes freehand with a paring knife. Place the cutouts at least ¾ inch apart. Remove and discard the cutouts, or egg wash them and use the same day to decorate another pie.

Remove the pie from the refrigerator. Starting at one end of the top crust, gently roll up the crust onto the rolling pin. Gently unfurl the top crust onto the pie, aiming the portion with cutouts over the center of the pie. Trim away any excess crust with scissors, leaving ½ inch all the way around the outside rim of the pie plate. Pinch the edges together to seal, tuck them under, and crimp as desired. Return the pie to the refrigerator and chill for 30 minutes.

While the crust chills, place a rack on the bottom shelf of the oven, and place a baking stone, if you have one, on the rack. Heat the oven to 425 degrees. Line a baking sheet with parchment paper or foil. Transfer the pie to the baking sheet, and egg wash the top crust. (Don’t egg wash the crimped edges; they’ll brown on their own.)

Sprinkle with turbinado sugar and transfer the baking sheet to the oven, placing it directly on the baking stone if using. Bake until the top crust is evenly golden brown and the filling has puffed up slightly, 40 to 45 minutes. If the crust is browning too quickly, you can tent it with foil in the last 10 to 15 minutes.

Cool pie on a rack at least 40 minutes before slicing and serving. The pie is best the day it is baked; store leftovers at room temperature covered tightly with plastic wrap.

Curing your own salmon is well worth it for taste and wow-factor. Serve this beetroot and berries version as a starter or on crackers as a canapé

Beetroot & Blackberry Cured Salmon

salmon,

brown sugar

sea salt

beetroots,

juniper berries, crushed

tbsp gin

dill,

white peppercorns, crushed

tbsp horseradish

Beetroot & blackberry cured salmon

In a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>, combine the ingredients for the beetroot and berry cure. Unravel some cling film but keep it attached to the roll. Spoon a bit of the cure on the cling film then lay the salmon, skin-side down, on top and pack the rest of cure over the flesh. Roll the fish tightly in cling film to create a package. Put the package in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins and put in the fridge for two days, turning the salmon over occasionally.

On the second day, remove the salmon from its wrapping and scrape off any excess cure. Gently rinse the remaining cure off the salmon and pat dry with kitchen towel. In a bowl, combine the chopped dill with the peppercorns, horseradish and gin. Prepare another piece of cling film for the salmon and cover all over with the herb mix. Wrap the salmon up again as before. Put it in the baking tray, weigh it down, and leave, for at least another 8 hrs. Remove the salmon from its wrapping and transfer to a board. Finely slice and serve with sourdough crackers and pickles. Will keep in the fridge for up to three days.

Create the perfect Campari Nobile with this step-by-step guide. Fill a shaker with ice cubes. Add Absolut Vodka, campari, limoncello, orange juice and raspberry juice. Shake and strain into a highball glass filled with ice cubes. Top up with lemon-lime soda. Garnish with a lemon wheel, a mint leaf sprig, a raspberry and a blackberry.

 Absolut Vodka, Orange Juice, Raspberry Juice, Campari, Limoncello, Lemon-lime Soda, Lemon, Mint Leaf, Raspberry, Blackberry

Campari Nobile

Absolut Vodka

Orange Juice

Raspberry Juice

Campari

Limoncello

Lemon-lime Soda

Lemon

Mint Leaf

Raspberry

Blackberry

https://www.youtube.com/watch?v=Hx0_xLYK7fc

How to make a Campari Nobile

This fruity treat will last for up to a month in the freezer

Almost-Instant Sweet Wine Ice-Cream

milliliters sweet white wine,

rounded tbsp caster sugar

carton double cream

summer fruits to serve,

Almost-instant sweet wine ice-cream

Tip the wine and sugar into a bowl and whisk together. Gradually whisk in the cream until it starts to thicken and just hold its shape.

Pour into a rigid container and freeze until firm, about 3-4 hours. Serve in scoops with seasonal summer fruits splashed with a little more sweet wine.

In this simple fruit tart recipe, a delicious almond crust is the perfect complement to the creamy custard and berry filling. You can also make it nut-free.

Fresh Fruit Tart With Almond Crust

all-purpose flour

almond flour (we

Tbsp. sugar

kosher salt

(1 stick) cold unsalted butter, cut into pieces

vanilla paste

cornstarch

Tbsp. unsalted butter,

blueberries

The key to the flavorful crust for this summery fruit tart is letting it bake until it’s really well-browned throughout, which might mean letting it get a bit darker than you’re used to.

Bon Appétit

Fresh Fruit Tart with Almond Crust

Preheat oven to 350°. Whisk all-purpose flour, almond flour, sugar, and salt in a medium bowl. Whisk egg yolks and 1 Tbsp. cold water in a small bowl.

Add butter to dry ingredients. Rub butter into dry ingredients with your fingertips to create large, shaggy pieces of dough (the idea is to smash the butter into the flour, creating some pieces that are flat and thin and some that are large and irregular).

Using a fork or your fingertips, toss egg yolk mixture into dough to combine. Knead dough in bowl with your hands until it starts to come together (it will still look a little dry; if it looks too dry and doesn't come together, add 1–2 Tbsp. more water, but only if needed).

Turn dough out onto a work surface and knead 1 or 2 more times. Divide dough in half, stack 1 piece on top of the other, then press down firmly to smash both dough pieces together. Repeat several times until dough is well combined and becomes slightly sticky.

Press dough into bottom and 1" up sides of a 9" springform pan or a 9" tart mold. Prick dough all over with a fork. Freeze until very firm, 20–30 minutes.

Bake crust until deep golden brown all over, 35–40 minutes. Let cool.

Do Ahead: Crust can be baked 2 days ahead. Wrap very tightly with plastic and store at room temperature.

Bring milk and vanilla paste to a simmer in a medium saucepan over medium-high heat. Remove from heat.

Meanwhile, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl (start slowly—it won’t want to combine easily at first). Then vigorously whisk until mixture lightens in color to a very pale yellow and is very thick, about 1 minute (the sugar should be nearly dissolved). Slowly whisk in hot milk mixture. Return custard base to saucepan. Heat over medium and bring to a simmer, whisking constantly, until mixture is bubbling and thick with no cornstarch taste, about 3 minutes. Remove from heat. Add butter a couple of pieces at a time, whisking until fully melted before adding more, until all butter is incorporated. Transfer to a medium bowl and cover with plastic wrap, pressing directly against surface of cream. Let cool.

Vigorously whisk cooled custard until smooth and slightly loosened. Spread inside cooled crust. Top with berries.

Do Ahead: Custard can be made 4 days ahead. Keep chilled.

Here's what you need: raspberry, blackberry, maple syrup, black raspberry liqueur, cream cheese, brioche bread, whole milk, large egg, black raspberry liqueur, salt, butter, heavy cream, maple syrup

Berry-Stuffed French Toast For Two Recipe By Tasty

raspberry

maple syrup, divided

black raspberry liqueur

oz cream cheese, softened

brioche bread

egg,

butter

heavy cream

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Berry-Stuffed French Toast For Two Recipe by Tasty

Make the filling: Add the raspberries, blackberries, black raspberry liqueur, and 1 tablespoon of maple syrup to a large bowl. Stir and let sit for 10 minutes for the berries to macerate.

In a medium bowl, mix together the cream cheese and remaining tablespoon of maple syrup until smooth.

Spread the filling evenly over the 4 slices of bread. Arrange some of the berries on 2 slices of the bread and top with the other slices of bread. Press to seal the pieces together.

In a shallow dish, whisk together the milk, egg, black raspberry liqueur, and salt.

Melt the butter on a griddle or in a large skillet over medium heat. Quickly dip both sides of the bread pockets in the milk mixture, then transfer to the pan and fry on each side for about 3 minutes, until golden brown.

In a large bowl, beat the heavy cream until soft peaks form. Add the maple syrup and continue beating until the cream holds medium peaks.

Serve the stuffed French toast with a dollop of maple whipped cream and a scoop of macerated berries with their soaking liquid.

https://vid.tasty.co/output/98222/landscape_480/1528824955

A sweet, deceptively complex frozen yogurt that layers rich blackberries with brown sugar and a touch of clove.

Blackberry Brown Sugar Frozen Yogurt Recipe

(about 2 1/2 cups) blackberries

full-fat plain yogurt

dark brown sugar,

clove

lemon lemon

lemon juice

Kosher salt

Combine blackberries, yogurt, sugar, and clove in a blender and purée on high speed until smooth, about 30 seconds. Pour through a fine mesh strainer into a mixing bowl, pressing on the purée with a ladle to strain out seeds. Stir in lemon zest. Add lemon juice and salt in 1/4 teaspoon increments until flavor tastes balanced between sweet and tart. Chill in an ice bath or refrigerate until yogurt registers at least 40°F on an instant-read thermometer. 

Churn yogurt in ice cream machine according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.

Blueberry-Banana Bread

Butter,

all-purpose flour,

cinnamon

nutmeg

vegetable oil

eggs,

vanilla extract

bananas,

(about 4 ounces) fresh blueberries

Giada De Laurentiis's Blueberry-Banana Bread for the Viewer's Choice 2 episode of Giada at Home, as seen on Food Network.

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9- by 5- by 3-inch loaf pan. Set aside.

In a medium bowl, whisk together the flour, baking soda, salt, baking powder, cinnamon and nutmeg. In a large bowl, beat the sugar, oil, eggs and vanilla until blended. Stir in the bananas and blueberries. Add the dry ingredients and stir just until blended.

Pour the batter into the prepared loaf pan. Bake until a cake tester inserted in the center of the loaf comes out clean, about 1 hour. Cool for 15 minutes. Remove the loaf from the pan and cool completely on a wire rack, about 2 hours.

Moist and Delicious... Blueberries, cinnamon, nutmeg gave the banana bread pizzazz!  No plans to make good ole fashion banana bread again.  This blueberry banana bread is my Go-To recipe from now on.  

In all my 65 years, I had only made banana bread once until a few months ago when a friend shared this recipe with me.  The B-B Bread is so good, I have made at least a dozen loaves of it in the past two months. Sometimes I make in three mini loaf pans to share with friends.  I also add cranberries to add a little tartness to the bread.  Recently made with GF flour.  My husband gave it a thumbs up!

I have made this banana bread many times and it’s my go to recipe. Just delicious. 

My 9 year old daughter, 3 year old nephew and I just made this recipe and it was very good.  My other half said you guys made this from scratch .. please don't use the box again .. 

OMG!!!!!!!!!!!!!!!!!!  This is soooooooooo good as well as easy.  I followed the directions to a T as I always do the first time I make something.  I usually tweak a recipe by adding or deleting ingredients to make it better, but NOT THIS!!!!!!!!!!!!!!!!  I have made a lot of banana bread but this will be my go to one.  I won't ever use a different recipe again, it is that good.  It's also the easiest bread I've ever made.  I'm not usually disappointed by Giada's recipes, there is only one I won't make again and that's the carrot-apple cupcakes,blah

Absolutely delicious!  Followed recipe exactly and the bread was outstanding!  Very moist and very flavorful.  Will make this again...and again!  Thanks, Giada!!

Delic!! I did make some changes tho.. I used 1/4 cup coconut oil and 1/4 cup greek yogurt to replace the 1/2 cup veg oil. I also reduced the amount of nutmeg to like an 1/8 tsp, I used frozen wild blueberries and added chopped walnuts! Made them into muffins and they are soo yummy!! So moist and flavorful! Next time I will add more banana! Great recipe worth trying :)

Easy to make. Delicious and popular in my home.  Gobbled up quickly!

very delicious and easy!!I had raspberries so I used that in place of the bluberries. Im thinking i will use cranberries during the holidays. Also I am going to try this with coconut flour and stevia to make it a bit healthier. I am not sure if coconut oil would work in place of vegetable oil but I will give it a shot and see!! Also what makes this recipe a 5 star is my 2 year old gave me a big hug after having a piece and said he loved it!!!!

https://www.foodnetwork.com/videos/blueberry-banana-bread-5186877

Blueberry and banana make a delicious pair in this sweet classic.

In large bowl, crush berries and sugar with potato masher. Add to lined slow cooker and stir in 1 qt. water, peppercorns, bay leaves and lemon zest. Cover and

Slow-Cooker Blackberry Cordial

black peppercorns

bay leaves

lemon,

brandy (optional)

This is easy to prepare but will impress your family and friends. It has citrus undertones from the lemon zest and is slightly sweet. The berries add a nice blackberry flavor and color. We loved this spread on toast, but it is very versatile. Smear it on warm pancakes, biscuits, bagels or a croissant. And, it can easily be made...

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