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santalia -> RE: Learning to cook? (5/24/2007 1:50:23 PM)
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Greetings
i love to fool around in the kitchen...oh, perhaps that came out wrong. i love to experiment in the kitchen. ;)
my family grows blackberries and i came up with this recipe to use the blackberries in an unconventional way:
Ingredients:
4 or more (up to 8) chicken breasts
1 basket fresh or thawed frozen blackberries (1 basket equals 1/2 pint...and i've found olallie and siskiyou varieties work best for this recipe, but i'm certain any variety other than the black buttes you'll find in the supermarket would work just fine...best bet: check your local farmers market for farm fresh blackberries)
1 tablespoon lemon juice
water to make 1 1/2 cups
olive oil
a dash of granulated garlic
a dash of fine ground black pepper
a dash of onion powder
Place chicken in a bowl. Set aside.
In a 2-cup measuring cup, crush berries with lemon juice. Add water to make 1 1/2 cups. Press through sieve over bowl of chicken. Add a splash olive oil, and a few dashes each garlic, pepper, and onion seasonings. Marinate 10-15 minutes, turning the chicken once or twice to be certain all is marinated evenly. Grill till cooked through, but do not overcook.
Note: this chicken will appear on the outside to be dry and will take on a purplish hue from the color of the blackberry juice. Don't worry about that. The chicken ends up very tender and very flavorful.
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Another blackberry recipe i came up with...
Blackberries 'n' More Dessert Topping
Ingredients:
1 cup frozen siskiyou blackberries (olallie blackberries would go well with this also)
2 cups frozen boysen blackberries
3 medium nectarines
2 cups quartered strawberries
1 cup strawberry glaze
1 teaspoon siskiyou blackberry jam (or olallie blackberry jam if using that variety)
Place blackberries in a bowl. Set aside.
Slice the strawberries, de-pit and peel the nectarines, then slice into thin wedges. Add these to the blackberries and mix well. Fold in the glaze and jam. Let sit on counter for an hour or in fridge if not serving for several hours.
Serving suggestions:
Over triple vanilla ice cream (neopolitan-style ice cream, with three kinds of vanilla: regular, french, and vanilla bean)
With vanilla bundt cake and vanilla ice cream.
There is a trend here with the suggestions i make with this recipe. The topping goes great with vanilla flavored things, such as ice cream, vanilla cakes, etc. i think it would also be very good over cheesecake. i don't know how good it'd be with milk or dark chocolate, but i think it would be yummy with white chocolate.
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i hope you all enjoy these recipes. i have many more with and without blackberries, but thought i'd just post two here to begin with. :)
-santalia{JR}
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