YumSugar

Happy Hour: Blackberry Crush

YumSugar — Mon, 31 Aug 2009 14:00:10 -0700

It's my favorite time of year in San Francisco: blackberry picking season. I discovered an especially fruitful patch on a frequent exercise route, and being an overly ambitious multitasker, I take a berry-picking break during my runs, and then jog home with my daily stash.

There are so many things I love about foraging for my own berries: being zero degrees removed from the local-food movement and knowing precisely what it is that I'm putting into my mouth; the gritty juiciness of the berries; the fact that they cost zero dollars. Oh, and the boundless possibilities of what I'm going to make!

Except I know, without a doubt, that the first thing I'll be doing is mixing myself a refreshing blackberry cocktail, muddled with lemon juice, syrup, and vodka, and garnished with fresh mint. See the recipe after the jump

Come Party With Me: Summer Cocktail - Drinks

partysugar — Thu, 20 Aug 2009 14:30:06 -0700

A Summer cocktail party must have a specialty cocktail. At first I thought to serve a classic concoction like a martini or Manhattan, but when I came across this updated version of the sidecar - a drink dating back to World War I that consists of cognac, lemon juice, and orange liqueur - I knew I had to make it. The basic three ingredients are there, but the addition of pineapple juice and muddled blackberries provide a distinct and deceptively delicious taste. To ensure that I'm not making cocktails all night, I'll set the ingredients up on a table in the garden and print out the recipe on nice paper. Then, I'll encourage guests to shake their own cocktails!

I've also asked everyone to bring either beer or wine, so they'll be plenty to drink when the cocktails run out. For the recipe, read more.

Blackberry-Pineapple Sidecar
From Food & Wine

Ingredients

7 blackberries
Ice
2 ounces Cognac
1/2 ounce Cointreau or other triple sec
1 1/2 ounces pineapple juice
1/2 ounce fresh lemon juice
1/2 ounce Simple Syrup
1 or 2 pineapple leaves, for garnish (optional)

Directions

In a cocktail shaker, muddle the berries. Add ice and all of the remaining ingredients except the garnish; shake well.
Strain into a chilled coupe or martini glass and garnish.

Makes 1 drink.

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A Sweet (and Sour) Taste of Tayberries

YumSugar — Fri, 31 Jul 2009 03:30:36 -0700

I grew up in a fruit-forward household, so I'm intrigued whenever I come across a variety I don't recognize. So when I found an article about mythical-sounding fruits called tayberries, I knew I needed to try them for myself. A cross between the Aurora blackberry and a European raspberry variety, this relatively young berry breed was developed at the Scottish Horticultural Research Institute, and named after the country's River Tay. It's been said to resemble the tart loganberry - a fruit I've never had the pleasure of trying - but with a sweeter finish. Follow me on my search to locate tayberries and see my comparison photos after the jump.

What Is Your Favorite Kind of Berry?

partysugar — Wed, 08 Jul 2009 10:15:15 -0700

Come Party With Me: Dolores Park Picnic - Desserts

partysugar — Wed, 24 Jun 2009 11:30:50 -0700

Although one can buy the famed Bi-Rite ice cream around the corner and creme brulee in Dolores Park, I still plan on making a delicious picnic dessert for my sister and her friends. The menu is healthy and light, so this theme will continue with a fruity, melt-in-your mouth crumble.

I chose this recipe because it utilizes blackberries: I'm always making sweet treats that feature strawberries or blueberries, but rarely plump juicy blackberries. These blackberry crumb bars come together quickly and simply and can be made up to three days in advance. To serve this recipe at your next picnic, read more.

Blackberry Crumb Bars
From Everyday Food

Ingredients

6 tablespoons unsalted butter, melted, and 1/2 cup (1 stick), room temperature, plus more for pan
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 cup packed light-brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
2 large eggs
2 containers (5 ounces each) blackberries

Directions

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside.
In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. To store, keep in an airtight container at room temperature, up to 3 days.

Makes 16.

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Happy Hour: Blackberry and Cabernet Caipirinha

partysugar — Fri, 29 May 2009 16:00:12 -0700

After being inspired by San Francisco Cocktail Week, I've decided that this Summer, I'm going to experiment with different spirits and mixers. First up is the Brazilian sugarcane rum known as cachaça. The caipirinha is the classic cocktail that features cachaça. Normally it consists of muddled lime and sugar, but this recipe takes a sangria-like approach to the drink and combines the potent rum with red wine, fresh citrus juice, and smashed blackberries.

The final concoction is punchy, flavorful, and wildly fruity. Be careful though: while this caipirinha is perfect for sipping on a warm afternoon, it's a deceptively potent cocktail. Enjoy one too many and you may end up passed out on the couch. The straightforward recipe is ideal for a party because it's easy to double (or triple as I did) the batch. It requires at least one hour of chill time, so mix it well before your event begins. Check out the recipe and read more.

Blackberry and Cabernet Caipirinha
From Duggan McDonnell of Cantina

Ingredients

24 blackberries
4 ounces simple syrup
12 ounces cachaça (potent Brazilian sugarcane spirit)
4 ounces Cabernet Sauvignon
8 ounces fresh orange juice
2 ounces fresh lime juice
Ice
6 lime wheels and 6 orange wheels

Directions

In a pitcher, muddle 12 of the blackberries with the simple syrup.
Add the cachaça, Cabernet, and the orange and lime juices and refrigerate until chilled, at least 1 hour.
Stir well and strain the drink into ice-filled white wine glasses. Garnish with the remaining 12 blackberries and the lime and orange wheels.

Makes 6 drinks.

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Summer Fruit Salad: Simple to Make, Easy to Enjoy

YumSugar — Tue, 26 May 2009 16:00:31 -0700

Now that Summer's officially started, head to the picnic grounds and fire up the grill for some succulent pork burgers. If you've already got burger patties to transport, opt for an easy-to-pack fruit salad for dessert.

This versatile, naturally sweet salad makes the most of Summer's beloved fruits. The addition of refreshing mint lends a cooling, clean finish to the salad. I tossed together blackberries, green grapes, and peaches - but use whatever fruits you have on hand for a delightful end to any meal. See the 10-minute recipe when you read more.

Summer Fruit Salad With Mint Sugar
From Gourmet

Ingredients

1/4 cup loosely packed fresh mint
3 tablespoons sugar
1 1/4 lb blackberries, left whole, or 1 1/2 lb sweet cherries, pitted and halved
3 firm-ripe medium peaches or nectarines, halved lengthwise, pitted, and cut into 1/3-inch-thick wedges
1/2 lb seedless green grapes (1 1/2 cups)

Directions

Pulse mint and sugar in a food processor until finely ground.
Sprinkle mint sugar over fruit in a large bowl and toss gently to combine.
Let stand 5 minutes before serving.

Makes 6 servings.

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Come Party With Me: Cinco de Mayo - Drinks

partysugar — Thu, 30 Apr 2009 12:50:10 -0700

When one hears the words, Cinco de Mayo, Mexican beer, and classic margaritas come to mind. However, why not shake things up and surprise guests with a different cocktail?

The agave negro combines tequila, lime juice, and blackberries to create a cocktail that is as refreshing as it is beautiful. A splash of Chambord provides the blush color and club soda adds a touch of fizz. To check out the recipe, read more.

Agave Negro
From Food & Wine

Ingredients

2 blackberries, plus 1 blackberry and 1 lime wheel skewered on a pick
1 cup ice
1 1/2 ounces reposado tequila
3/4 ounce fresh lime juice
3/4 ounce Simple Syrup
1/2 ounce Chambord
1 ounce chilled club soda

Directions

In a cocktail shaker, muddle the 2 blackberries.
Add the ice, tequila, lime juice, Simple Syrup, and Chambord. Shake well and pour into a rocks glass.
Stir in the club soda and garnish with the skewered blackberry and lime wheel.

Makes 1 drink.

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It's Blackberry Season!

YumSugar — Mon, 21 Jul 2008 15:00:44 -0700

Since we're in the midst of prime blackberry season, I recently went blackberry picking! Some wild blackberry brambles grow near my house, so I decided to harvest my own crop. If you have blackberries growing nearby or plan to visit a u-pick farm, be sure to check out my blackberry pointers when you read more.

Ripe blackberries have a dull black color.
They should be starting to get soft when touched. If they are too firm, they're not yet ripe and will be sour to taste.
Look for plump, juicy "fruitlets" - those tiny pockets of juicy goodness that make up a blackberry.

Blackberries do not ripen after they've been picked. So while you may see lots of pretty, bright magenta berries, don't pick those - they aren't fully ripened.
If you're not planning on consuming them immediately, store blackberries in the refrigerator. Leave loose on a shallow pan or dish that allows them to breathe. Don't wash them until you're planning to use them (moisture will promote bacterial growth), and keep them refrigerated for a maximum of two days.
When you're ready to eat the blackberries, wash them very carefully in cold water, and drain them - never soak them in water. Remove any that appear to be bruised or decayed, and dry the rest gently with a paper towel.

Do you have blackberry bushes near your house? Share your blackberry picking stories with me below!

Come Party With Me: Housewarming Party - Dessert

partysugar — Wed, 16 Jul 2008 15:00:32 -0700

When selecting a dessert recipe for a housewarming, choose a dish that can be eaten on the go without any utensils. Cookies and cupcakes are delicious, but empanadas keep up with the tapas-themed menu. These tasty, small pastries are filled with berries and goat cheese. If you don't have the time or expertise to make dough, simply use premade refrigerated pie crust.

To learn how they are made, read more.

Blackberry and Strawberry Empanadas
From Tim Love

Ingredients

4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoons salt
4 teaspoons baking powder
1 cup vegetable shortening
1 cup chicken stock
1 cup blackberries
1 cup wild strawberries, roughly chopped
1/2 cup goat cheese
1/4 cup sugar
2 large eggs,
2 tablespoons water
Peanut oil, for frying

Directions

In a large mixing bowl, combine flour, sugar, salt and baking powder and mix well. Add shortening and break it up by hand until it resembles cornmeal.
Add chicken stock and knead until all is incorporated. Let it rest, covered, for at least 30 minutes in cooler.
Meanwhile, make the filling. Combine blackberries, strawberries, goat cheese and sugar and mix well.
When the dough has chilled, roll it out to 1/4-inch thickness on a lightly floured surface with a rolling pin.
Cut circles out of the dough with a 4-inch round cutter. Spoon a heaping tablespoon of filling into the center of each dough circle.
Beat the eggs and water together in a small bowl. Brush the egg wash all around the edges of the dough. Fold the dough over the filling to make the circles into half moons. Crimp the edges with the tines of a fork to seal the dough closed.
Heat a pan, filled half way up with peanut oil, to 350 degrees F.
Fry the empanadas until golden brown, about 6 to 8 minutes, turning them over occasionally with tongs.

Serves 4.

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