It's blackberry season!

[spindrifter]

Do any of you have a favorite blackberry recipe? So far, the berries have started coming in, but are far from their peak. We are doing the berries at breakfast routine to sort of break ourselves in, but I see some serious pie or crisp sessions coming.

[HamdenRice]

1. Ours are almost done

We basically had blackberries for breakfast every morning. But at times there were more than we could eat and gave them away. Yet there were never enough for a pie.

My sister said we should just freeze them as we pick them until there are enough for a pie or preserves. I'll do that next year.

But they were so good just as a morning snack. Hopefully the bush will be even bigger next year.

[wryter2000]

4. I did that last year

I only have one bush that planted itself. I pick whatever's ripe and put the berries in the freezer. For things that don't require intact berries, likek pies and jams, the frozen berries are fine.

The pie was very tart but very good. I used a blueberry filling recipe.

[hobbit709]

2. Cobbler

and works well with frozen berries too.

Easy Cobbler Recipe:

1 stick butter
1 cup flour
1 cup sugar
1 cup milk
1 teaspoon baking powder
1 cup fruit

Melt the butter in baking dish
Mix the flour sugar, milk and baking powder in a bowl
Pour the batter on top of the melted butter
Pour in the fruit and spread evenly
Bake at 350° for 40 minutes or until brown on top.
Serve with ice cream.

[mtnester]

3. If you are in ice cream fantatic

Corn and blackberry or black raspberry conserves ice cream..weird but incredible combo.

Here are a couple of links for sweet corn ice cream:

http://kitchen.apartmenttherapy.com/food/dessert/recipe-sweet-corn-ice-cream-011255

and:
Sweet Corn Ice Cream

Makes about 1 quart

1 cup heavy cream
1 1/2 cups half-and-half
1/2 cup plus 3 tablespoons sugar, divided use
2 ears sweet white corn, shucked, kernels reserved, cobs cut into 3 or 4 pieces
8 large egg yolks
1/2 teaspoon vanilla extract or 1/4 vanilla bean (3-inch piece)

1.In a 11/2-quart saucepan, over medium heat, combine the cream, half-and-half, 1/2 cup sugar, and corn cobs. Bring to a simmer. Stir to dissolve sugar. Cook gently for 10 minutes. Remove corn cobs, draining liquid back into the cream base.

2.Whisk the egg yolks together in a bowl. Slowly whisk in the hot cream base, about 1/2 cup at a time. Whisk until well combined and smooth. Return the mixture (now custard) to the saucepan and stir over low heat for 1 minute. Strain the custard through a china cap or fine sieve. Stir in the vanilla.

3. To a small pot on medium heat, add the reserved corn kernels, 1/2 cup water, and the 3 tablespoons sugar. Bring to a simmer. Cook gently until kernels are very soft, about 10 minutes. Add the corn to the custard. Chill and process in an ice cream freezer, according to manufacturer's directions.

[TygrBright]

5. Is there an easy way to get the 'core' out of blackberries?

They're coming into the farmers' market now and they look wonderful, but I can't envision standing over a sink and delicately handpicking out enough cores to leave blackberries for a cobbler...

Raspberries are SO much easier.

wistfully,
Bright

[hobbit709]

6. Core???