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Blackberry Mary

Blackberry Mary



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After undergoing a $5 million transformation last year, the newly restyled W San Diego has once again set the bar high with their Blackberry Mary, a muddled mix of Stoli Hot Vodka, tomato-based bloody mix, lime juice, lemon juice, chile syrup, dash of salt and pepper, and garnished with picked bacon slice, jalapeño slices, cucumber round slice, and blackberries.

Ingredients

  • 4-5 blackberries dropped in mixing glass
  • 1/2 Ounce lime juice
  • 1/2 ounce lemon juice
  • 1/2 ounce chile syrup
  • 2 jalapeño slices
  • Dash of salt and pepper
  • Add 1.5 ounces Stoli Hot Vodka
  • Add 3 ounces tomato-based Bloody mix
  • Salt

Servings1

Calories Per Serving227

Folate equivalent (total)61µg15%

Riboflavin (B2)0.3mg15.3%


23 tasty blackberry recipes

We love blackberry season (July to October by the way), and the gorgeous fruit makes an abundance of even tastier desserts.

From easy summer trifles, to autumnal berry strudels, here are 23 blackberry recipes for you to try.

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Using ricotta and yogurt creates a delicious, healthier version of traditional cheesecake.

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Make this blackberry crumble traybake up to four days ahead, the ground almonds help keep the cake moist.

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This is a delicious (and easy) way to make use of blackberries.

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Lots of Autumn fruit wrapped in crisp pastry.

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Frozen berries work just as well for the compote when fresh ones aren&rsquot in season &ndash use 300g (11oz) mixed frozen fruit.

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Cupcakes are on every fashionable tea-time menu. These tender pink ones hide a delightfully jammy secret, so until they take a bite, no one will know!

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Easier to make than traditional ice cream, but just as delightful!

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This retro dessert has a delicious white chocolate twist.

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This tasty berry liqueur is easy to make and is the perfect pick-me-up.

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Use your favourite berries to create new flavour and colour combinations.

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This stunning dessert will showcase seasonal berries beautifully. Start early the day before your dinner party to give it plenty of time to set.

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These autumnal treats make full use of the best the season has to offer.

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Try something different for dessert tonight - this Tutti frutti sorbet can be prepared in five minutes flat.

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A fantastic centerpiece that will wow everyone.

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Filo pastry adds a great crunch to fruit pudding.

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Use a good-quality cocoa powder for a really chocolaty flavour in this roulade recipe, and don&rsquot worry about cracks &ndash they give the roulade its distinctive appearance.

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This tasty fruit pie makes a delicious dessert for cold nights.

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Don't be put off by the long list of ingredients &ndash you really can make this pâtisserie-worthy gâteau at home!

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Make sure to mature and store this gin in a cupboard or dark place &ndash light will turn its pretty ruby colour to a muddy brown.

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An easy and delicious autumnal dessert, it can be made gluten-free by swapping the plain flour for gluten-free flour.

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Swirling blackberry purée through the meringue gives a pleasing jammy texture once cooked and a pretty pattern when rolled.

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Make this easy and delicious blackberry gin to serve guests over the winter.

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If you're looking for a quick and easy dessert, this blackberry granita may be the berry recipe for you.


Gallery

  • 1 quart fresh blackberries
  • 2 cups white sugar, or to taste
  • 2 cups water
  • 2 tablespoons butter
  • 1 teaspoon cinnamon
  • 2 cups flour
  • 1 teaspoon salt
  • ¼ cup shortening
  • 1 egg yolk
  • 5 tablespoons milk

Place blackberries, sugar, water, butter, and cinnamon in a large saucepan. Cook and stir occasionally over medium heat until have started to break down and form a sauce, about 20 to 30 minutes.

Meanwhile, whisk together the flour and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir the egg yolk into the crumbs. Add the milk a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more milk than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls.

Roll one ball into a 1/4-inch thick round, like a pie crust. Using a floured knife cut lengthwise 2 to 3 inch wide strips of dough. Repeat with the second ball of dough.

Holding each strip of dough over the boiling blackberries pinch off 4-inch lengths and drop into the berries. Repeat until all the dough has been used. Cook the dumplings over medium heat for 15 minutes. You may push the dumplings down into the juice but do not stir until they are fully cooked or they will clump together.


This post is sponsored by Wheat Montana. All opinions are 100% my own.

The tips below will help you bake the best blackberry cobbler!

Versatile Healthy Blackberry Cobbler Ingredient Swaps

To make this a healthier cobbler that fits your dietary needs, there are several swaps you can make.

First off, we are using Wheat Montana flour instead of regular all-purpose because it’s Non-GMO Project Verified. I hate worrying about the Roundup that’s sprayed on conventional wheat, plus many people who are gluten intolerant are reacting to the Roundup-soaked wheat. Ick.

I use this Wheat Montana flour for all my baked goods, from healthy pumpkin roll to soaked blueberry yogurt pancakes and everything in between.

(Find Wheat Montana at some TJ Maxx, Marshall’s, or HomeGoods locations. Or, ask your local Wal-Mart to start carrying it – they’re in the Wal-Mart system.)

If you’re strictly gluten-free, you can sub coconut flour instead.

To sweeten, I love using Sucanant (sometiemes called Rapadura) in baking – it’s evaporated cane juice that still retains the minerals of the sugar cane. It’s not stripped of all its nutrients like refined sugar. Alternatively, you can use organic cane sugar.

If you want to make this a sugar free blackberry cobbler, simply sub honey or maple syrup for sugar and reduce the milk in the recipe to 3/4 cup.

Or for a low carb sweetener option, try Monk fruit erythritol sweetener and reduce the amount to 2/3 cup.

Try Different Types of Fruit or Spices

This easy cobbler recipe works perfectly with more than just blackberries – sub any type of fruit you like!

It’s wonderful with peaches, mixed berry blend, apples…. the possibilities are endless! (But blackberry is my personal fav.)

You can also spice things up with cinnamon, clove, vanilla… mmmmm.

Ways to Serve Southern Blackberry Cobbler

Of course, this blackberry cobbler is wonderful all by itself (you could even have some for breakfast with a cup of coffee!).

But my favorite way to eat it is with a huge dollop of homemade vanilla maple whipped cream (my mom’s recipe). Nothing beats it!

Or, you could try your hand at making homemade ice cream. Try these 8 tips for perfect homemade ice cream every time.


BLACKBERRY PUDDING

Blackberry Pudding will become one of your favorite recipes to make and serve with whipped cream or ice cream. Serve this blackberry pudding to your family and guests for a great dessert and you won’t have any left. I love it for breakfast with coffee in the mornings and it is good with milk poured over it, too. I always ate cobbler as a child with milk poured over it and I like this blackberry pudding that way. This is an old fashioned recipe that my family loves.

1 1/4 cups white granulated sugar, divided

6 tablespoons butter, softened

2 teaspoons baking powder

1 cup evaporated milk (can use regular milk)

1 teaspoon almond extract (can use vanilla extract)

2 to 2 1/2 cups fresh blackberries (could use frozen)

In a large mixing bowl with a mixer cream 1 cup sugar with the 6 tablespoons butter. In a bowl whisk together the flour, baking powder and salt. Pour the flour mixture into the sugar and butter and continue mixing with mixer. Add the milk and almond extract mixing well. Spray a 3 quart casserole dish with cooking spray and spread the flour mixture into the bottom of the dish. Cover with blackberries and sprinkle the remaining 1/4 cup of sugar over the berries. Bring 2 cups water to a boil and pour over the blackberries. DO NOT MIX. Bake in a preheated 350 degree oven for 55-60 minutes until golden brown on top. Let cool for about 20 minutes before serving. Makes 8 to 10 servings. Enjoy!

If you like this recipe, you might also like my recipe for Old-Fashioned Banana Pudding.

Don’t Forget to Pin Blackberry Pudding!

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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50 Blackberry Recipes to Make Summer So Much Sweeter

These fruit-filled dishes are the perfect balance of sweet and tart.

As temperatures rise, we're all in the mood for easy summer desserts to cool us off&mdashand we're not just talking homemade ice cream. Many of the best fruit desserts are ready made for summer&mdashhello, berries! Which brings us to blackberries: Whether you're getting your particular haul from the grocery store, the local farmers market, or you're lucky enough to be able to pick your own, you know that blackberries are at their ripest and most delicious when the days are long and the air is warm. In fact, the hotter the season, the sweeter the blackberries seem to get.

So what better way to kick off berry season than with one&mdashor a few&mdashof these blackberry recipes? Berries are use 'em or lose 'em fruits. They don't last long in the fridge. So make the most of your haul by packing them into every meal. You can use blackberries to sweeten easy weeknight dinners, pile them onto a vegan breakfast, swirl them into summer drink recipes, and of course add them in decadent no-bake dessert recipes, such as pies, popsicles, and more. This roundup of blackberry dishes features the fruit in tons of delicious ways, and we recommend all of them! Besides being tasty, blackberries are also very healthy. They're a great source of fiber, vitamin C, and vitamin K, so you can enjoy these dishes without guilt. Plus, the little ones will absolutely love diving into a pretty purple plate. So what are you waiting for? Get picking!


Some Blackberry Picking Tips

  • Don’t pick too low down – (think where dogs could have been)
  • Wear long trousers and boots so you are not too troubled by prickly bushes
  • Take a container with a lid so you can cover and seal in case you drop it
  • Don’t overfill your containers – berries squash very easily
  • Be prepared to get purple/black fingers!
  • Eat within a day or two – or freeze
  • Most of all – HAVE FUN!

1. Preheat the oven to 180c/fan 160c/gas mark 4.

2. Crush the biscuits with a rolling pin or blitz them in a food processor, until sandy.

Melt the butter over a low heat then mix with the biscuit rubble in a large bowl. The crumbs need to be moist enough that they’ll hold in clumps if squeezed together, so add extra butter at this point if necessary.

3. Spread the biscuit mixture over the base of the tin and press down firmly all over.

Bake in the preheated oven for 10 minutes, then take out, leave to cool slightly and reduce the oven temperature to 120C/fan 100C/ gas mark ½.

4. In a small pan, heat the blackberries, sugar and lemon juice over a low heat until the blackberries soften. Crush with the back of a fork until no whole berries remain, then set aside to cool. If the blackberries release a lot of juice, add one teaspoon of cornflour while the pan’s still on the heat and stir for a further minute or two, until thickened.

5. Beat the ricotta and cornflour together in a large bowl until smooth, then stir in the cream. Once combined, incorporate the sugar, followed by the eggs and yolk (one at a time), lemon zest and vanilla extract.

6. Pour the filling onto the baked biscuit base. Dollop spoonfuls of the blackberries into the cheesecake and gently swirl through using a spoon. Bake for 1¾-2 hours, or until the cheesecake has no more than a slight wobble at its centre. The cooked cheesecake should be quite firm all over, except for the blackberry swirls, by now slightly sunken, jammy and a deep purple colour.

7. Leave the cheesecake to cool completely in its tin before attempting to unmould it. Then, for a firmer texture, chill in the fridge before serving.


Instructions

1 Preheat the oven to 180°C (350°F/Gas 4). Line a 23-cm springform cake tin that is at least 6 cm deep with a cake tin liner – these are fantastic as this is quite a runny batter. Alternatively use non-stick baking paper.

2 Check through the blackberries for dirt and brush off any dirt with a piece of kitchen towel (washing them will add water to the mix), and put to one side. Melt the butter, and set aside.

3 Put the eggs, sugars and vanilla into the bowl of an electric mixer fitted with a balloon whisk attachment and whisk until pale and fluffy alternatively use a hand-held electric mixer.

4 Sift in the flour and baking powder, and mix until incorporated. Pour the melted butter and milk into the mix, and whisk again.

5 Sprinkle a handful of the blackberries into the bottom of the prepared tin. Pour about half of the cake mix over the top of the blackberries. Sprinkle half of the remaining blackberries over the cake mix, then add the remaining cake mix. Finally sprinkle the remaining blackberries over the top and sprinkle with caster sugar (or vanilla sugar if you have some).

6 Put the cake tin on a baking sheet (to catch spillages) and bake in the preheated oven for about 1 hour, or until the cake is golden on top and a skewer comes out clean.


Watch the video: Я КУПИЛ СЕБЕ ДЕШЁВЫЙ BLACKBERRY В 2020 ЗРЯ? (August 2022).