I counted twelve blackberry bushes in my fence row and the largest is giving a continual harvest of soft, ripe fruit. My son, my husband, and I picked a batch a few evenings ago at twilight with friends. The afternoon temps rose that day to 97, but it was bearable as the sun sank. The blackberries felt cool to the touch as we avoided the thorns the best we could. My favorite wine is blackberry, but I confess I have never run a still or made my own spirits at home. I do, however, have a great recipe for gluten-free soul-food peach cobbler, which I have adapted here for blackberries. Recipe: In an iron skillet, boil down blackberries using 1/4 to 1/2 cup brown sugar or 1/4 cup brown sugar and 1/4 cup honey. Reduce down. In a bowl, mix dry ingredients adding warm butter (you may microwave) and milk. Mix batter but do not overstir. Add dry ingredients to wet. Pour batter into baking dish, preferably corningware or other glass bakeware. Pour in batter first, then add blackberry reduction. Bake for approximately 45 minutes to an hour. When top is golden, the cobbler is done. The batter will rise through the blackberry filling. Remember, the cobbler will continue cooking when you take it out, so avoid over-baking. Enjoy!
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Mother, writer, reformed culinary disaster, Andrea Mosier shortlisted for the Dundee International Book Award for Fire Eater and was a finalist for the Eric Hoffer Award for prose in 2014. "The Illuminated Man" will appear in the first edition of Serendipity. Her legendary potato salad recipe appears here on the June 5 entry. Archives
February 2019
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