Black And Blue Berries Recipes

Steps:

• Cut shortening into 2 cups flour and salt until the shortening is the size of small peas. Sprinkle in water 1 tablespoon at a time until flour is moistened. Gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. Divide the dough in half and roll out half on a lightly floured board. Line a 9-inch pie dish with the pastry. Roll out the top crust and set aside.
• Preheat oven to 425 degrees F (220 degrees C).
• Mix sugar, 1/3 cup flour, and cinnamon. Stir in berries to coat. Pour the filling into the pastry-lined pan. Sprinkle with lemon juice and dot with butter. Cover with top crust; cut slits in the top to vent the steam. Seal the crust and flute the edges.
• Cover the edges of the crust with foil to prevent over-browning. Bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. Remove foil during the last 12 minutes of baking.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
• Stir blueberries, blackberries, orange juice, and 3 tablespoons white sugar together in a bowl. Allow berries to stand 20 to 30 minutes to accumulate juice.
• Whisk flour with baking powder in a bowl until thoroughly combined. Mix 1 cup sugar with melted butter, egg, and vanilla extract in a separate bowl until thoroughly combined. Whisk flour mixture gradually into the liquid ingredients to make a smooth batter.
• Spread a thin layer of batter over bottom of the prepared baking dish; top with berry mixture and juices. Spoon remaining batter over berries and spread into an even top layer; sprinkle top with white chocolate chips and brown sugar.
• Bake in the preheated oven until the cobbler is golden brown, the filling is bubbling, and the chips have melted, 30 to 35 minutes.

Steps:

• Preheat the oven to 325 degrees F.
• Pour the cream into a saucepan over medium-low heat. Scrape the vanilla caviar (seeds) from the vanilla bean and add it to the cream. Bring almost to the boil, then turn off the heat.
• Place the egg yolks in a large bowl and add the sugar. With a whisk, mix the eggs and sugar together like crazy until they are a very pale yellow, about 4 minutes.
• Place a fine-mesh strainer over a large bowl. Pour the hot cream into the bowl through the strainer to remove any skin or impurities in the cream.
• Slowly drizzle 1/2 cup of the hot cream into the egg/sugar mixture while whisking constantly to prevent the eggs from cooking. Continue adding the rest of the hot cream to the bowl very slowly, whisking constantly until fully incorporated. You can add the cream a little more rapidly as the mixture warms; touch the side of the bowl to gauge the mixture's temperature. Gently stir in the lemon zest.
• Arrange 4 shallow ramekins on a rimmed baking sheet. Ladle the mixture into the ramekins until they are roughly three-quarters of the way full. Carefully place the baking sheet in the oven. With the rack slightly pulled out, gently pour hot water into the baking sheet until it reaches two-thirds of the way up the outside of the ramekins.
• Bake until the custard is set but not brown on the top, roughly 22 minutes. Watch closely as these can brown very quickly toward the end. Allow them to cool completely on the baking sheet.
• Refrigerate the custard-filled ramekins, covered, for at least 2 hours and up to overnight.
• When you are ready to serve, sprinkle each of the custards generously with superfine sugar. Using a kitchen torch, crisp the sugar until it is light brown and just bubbling; a back and forth motion works best. Be sure to work quickly to avoid cooking the custard below. This step can be done within an hour of serving. Garnish each custard with Black and Blue Berries.
• Put 1/2 cup each of the blackberries and blueberries in a saucepan and add the sugar, blackberry jam, honey, lemon zest, vanilla extract and 1/4 cup water. Bring to a boil and simmer for 5 minutes. Using a potato masher, mash the berries gently until they are good and broken up.
• Add the remaining 2 cups each blackberries and blueberries to a mixing bowl. Pour the warm berry mixture over the fresh berries and fold everything together with a spatula until well coated. Allow everything to cool 10 minutes or so before serving. Serve atop your favorite dessert.

Steps:

• In a large bowl, combine the flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg. Combine the eggs, milk and oil; stir into dry ingredients just until moistened. Spread the batter evenly onto the bottom of a greased 5-qt. slow cooker. , In a large saucepan, combine the berries, water, orange zest and remaining sugar; bring to a boil. Remove from the heat; immediately pour over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into the batter comes out clean., Turn cooker off. Uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired.

Steps:

• Unroll pastry into a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. , In a large bowl, combine blackberries and blueberries. Combine the sugar, cornstarch and nutmeg; sprinkle over berries and toss gently. Pour into crust., In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. , Bake at 375° for 55-60 minutes or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack.

Steps:

• Bring the sugar and 1/2 cup water to a boil in a small saucepan, stirring occasionally until the sugar has dissolved, about 5 minutes. Boil the syrup for 1 minute longer, then remove the saucepan from the heat. Let cool, then transfer the syrup to a 3-quart pitcher.
• Add the wine, liqueur, vodka, soda water and lemon juice to the pitcher, and stir to combine. Add the blackberries and blueberries, and cover the pitcher with plastic wrap. Refrigerate the sangria to chill, at least 4 hours up to overnight.
• To serve, pick out 8 blueberries and 8 blackberries and cut a slit halfway through each. Garnish the rim of 8 glasses with 1 blueberry and 1 blackberry each then fill the glasses halfway with ice. Pour the sangria and remaining berries into each glass.