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The berry essence of it
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Farmer's markets, road-side fruit stands and grocery stores have an abundant supply of blackberries now -- and so do your secret local patches.
If you're going to pick your own blackberries this year, make sure to go for ones that have turned black or dark purple -- the redish coloured ones aren't ripe yet and won't ripen after they're picked. Not only are blackberries plentiful and free, but they're rich in antioxidants.
Summer vacation is a great time for making comfort desserts utilizing fresh fruit and berries. Here are two recipes that highlight this wonderful sweet tart flavoured berry -- a juicy blackberry and prune plum crisp, and a rustic blackberry galette.
When selecting blackberries, here are some pointers to keep in mind.
SELECTION
- They should be firm, plump and shiny. Avoid berries that are shrivelled or dull.
CARE AND STORAGE
- Refrigerate blackberries, unwashed, as soon as possible after picking or purchasing. Place berries in a shallow pan lined with paper towels; top with additional paper towel and cover loosely with plastic wrap. Use within two days.
- Wash berries just before serving with a light spray of water. Drain berries; place on paper towel to dry. Do not soak berries in water -- they will absorb water, decrease in flavour and become less firm.
FREEZING INFORMATION
- To freeze whole berries: Wash and dry berries (see previous tip). Place berries in single layer on wax-paper-lined rimmed baking sheet. Freeze until firm (at least two hours), then transfer to freezer bags or freezer plastic containers; seal, label and return to freezer for up to one year.
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