Blackberry Shakes Bobby Flay Recipes

Steps:

• Combine blackberries and sugar in a small saucepan and cook, over low heat, until slightly thickened and sugar is dissolved. Mash the blackberries slightly with a fork and let cool.
• In a blender, combine 1/3 cup milk, 10 ounces of ice cream, vanilla bean seeds and the nutmeg and blend until smooth. Fill a tall milkshake glass 1/3 of the way with some of the milkshake, add a few tablespoons of the blackberry puree, fill 1/3 of the way with more milkshake, then a few tablespoons of the puree and finish with the remaining milkshake. Use a straw to stir and swirl the mixtures together. Garnish with a few fresh blackberries and serve.

Steps:

• Combine the pint of blackberries and sugar in a small saucepan and cook over high heat until the sugar has melted and the berries are soft and just starting to break down.
• Put the cooked berries, ice cream, pomegranate juice and milk in a blender and puree until thick and creamy.
• Pour into tall glasses and garnish each glass with a few berries.

Steps:

• Preheat oven to 375 degrees F. Put the peaches and blackberries on a baking sheet and roast, turning once, until very soft and caramelized, about 30 minutes. Remove to a plate and let cool. The fruit can be roasted a day ahead of time and stored in a container with a tight-fitting lid for up to 1 day.
• Combine the fruit, yogurt, peach nectar, vanilla and 1 cup ice cubes in a blender and blend until smooth. Divide among 2 large glasses.

Steps:

• Combine all but a few blackberries and sugar in a small saucepan and cook over high heat until the sugar has melted and the berries are soft and just starting to break down.
• Put the cooked berries, the ice cream, pomegranate juice and milk in a blender and puree until thick and creamy. Pour into tall glasses and garnish each glass with a few berries.

Steps:

• For the strawberry base: Put the strawberries in a bowl, add the sugar and gently stir to combine. Let the berries sit at room temperature for 30 minutes, until they start to soften and release their juices.
• Transfer the mixture to a medium nonreactive saucepan, add the jam and cook over medium-high heat until slightly softened. Coarsely mash the berries using a potato masher or the back of a fork and continue cooking, stirring occasionally, until the mixture thickens to a jam-like consistency, about 20 minutes. Remove from the heat and stir in the lemon juice. Transfer to a bowl, cover and refrigerate until cold and thickened further, at least 2 hours.
• For the milkshake: Combine the milk and 1/2 cup strawberry base in the blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Top with more strawberry base, the Sugar Biscuit and a strawberry for garnish, if using.
• Preheat the oven to 450 degrees F.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until the ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and mix just until the dough begins to come together.
• Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out the biscuits. Press together the scraps of dough and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with sugar. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Remove from the oven and brush the tops with the remaining melted butter. Yield: 8 biscuits.

Steps:

• In a pitcher, muddle the blackberries along with 1/4 cup Simple Syrup. Stir in the gin and lemon juice. Taste and add simple syrup as needed. Refrigerate for at least 30 minutes before straining.
• Fill 4 to 6 shot glasses with crushed ice. Top off with the blackberry mixture and garnish with the reserved blackberries. Serve immediately.
• Combine the sugar with 1 cup water in a small saucepan and bring to a boil over medium heat. Boil until the sugar is dissolved. Let cool. Transfer to a container and refrigerate, covered, for up to 1 month.
• Yield: about 1 1/2 cups

Steps:

• Heat the ghee in a medium Dutch oven over medium heat until it begins to shimmer. Add the onion and cook until soft and lightly golden brown, about 10 minutes. Stir in the ginger, chile and garlic and cook for 1 minute. Add the tomato paste, paprika, and garam masala and cook for 1 minute. Add the tomatoes, honey, to taste, the cayenne and 1/2 cup of water and cook, stirring occasionally, until slightly thickened. Season with salt and pepper, to taste.
• Stir in the heavy cream(or coconut milk), bring to a simmer and cook until the sauce thickens.
• At this point you could add chopped chicken or tofu if you want to add protein.
• Serve over basmati rice pilaf with peas(or with your favorite rice dish) and garnish with cilantro leaves.
• Note: Sometimes when I don't want to open a can of tomato paste for one tbls. I use ketchup instead. It is concentrated tomatoes, after all.

Steps:

• 1. Add the mint leaves, blackberries, and agave syrup to a cocktail shaker. Using a muddler or the handle of a wooden spoon, muddle the ingredients until the mint is fragrant. Add the ice cubes, rum, and lime juice. Cover and shake vigorously to chill.
• 2. Fill 2 rocks or highball glasses with crushed ice and strain the liquid into the glasses. Top with club soda and garnish each with a slice of lime.