SC - Blackberry Recipes

[Jenn/Yana]

RACHEL.HOLLIDAY at roche.com wrote:
>I am in need of some blackberry recipes.  What with all the rain we had this
>spring my blackberry has gone wild and we are going to have a glut of fruit
>come October.  What I am looking for is really any recipes with blackberries
>in but would really like one for blackberry jam.
>Thanks
>Rachel

Here are two!  I wish we still had our blackberry bushes <sniff!>  
I downloaded them off the web, so I don't necessarily know the sources.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blackberry Shrub
 Categories: Beverages
      Yield: 8 Servings
 
      2 qt Ripe berries
      2 c  Sugar (or more)
    2/3 c  Lemon juice
      1 qt Club soda (opt)
      1 pt Tart sherbet (opt)
 
  Crush berries with sugar, cover and let stand overnight.  Press
  through a cheesecloth lined sieve, extracting as much juice as
  possible. Mix in lemon juice.  Taste for sweetness - if too tart, add
  sugar, stirring until dissolved.  Pour into bottle, cover and
  refrigerate. Serve as is on the rocks in punch cups or small glasses.
  OR, half fill a tall glass with shrub, add ice, and fill with club
  soda. OR, pour into punch cups and top each serving with a scoop of
  tart sherbet.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Surrey Bee & Blackberry Pudding - Recipe Dated 1765.
 Categories: Desserts
      Yield: 4 Servings
 
    250 g  Flour - unbleached
    125 g  Butter
    250 g  Blackberries
    125 ml Honey, runny kind.
    125 ml Single cream
 
  Families would search the hedgerows for juicy blackberries. They would
  churn their own butter, and gather honey from their own hives.  This
  lovely old pudding, a favorite with country folk, would often contain
  red currents and gooseberries as well. Once cooked, a most delicious
  juice emerges from the pastry.  Grandchildren should love this little
  taste of Ye Olde England..Exported to the USA by Ron in Blackpool.
  Feb 1996.
  
  Sift the flour, rub in the butter and mix to a dough with a little
  very cold water.  Warm the honey so it becomes a little runny. Not
  too much mind! It just needs to be easy to spread. Roll out the dough
  into an oblong shape.  Spread it with the runny honey - at this point
  Grandma's are allowed to lick any stray honey off their fingers.
  Scatter on the fruit and roll the pastry up along it's longest edge
  [as for a rolly-poly] Yep! I Know! What's a Roly Poly? :-) It should
  look as if you had just rolled up a newspaper to threaten the dog <g>
  OK? Can we move on now? Good!... Rub an oblong dish with butter.
  Press the ends of the pudding together so they seal.  Place the
  pudding, seam side down into the dish. Pour the cream all over and
  bake for 45 to 60 minutes in a preheated oven 200c. 400f. British gas
  mark 6.
  
  NOTE: The dish must be narrow enough to give some depth to the added
  cream or it will 'boil' away before being absorbed into the pudding!
  
  Serve hot with lashings of fresh runny, single, cream. This pudding is
  guaranteed to make you the world's best Grandma. Delicious and very
  More-ish!
  
  From Ron's Plaice in Blackpool:)
 
MMMMM

~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~
Ilyana Barsova (Yana)  jdmiller2 at students.wisc.edu
http://www.sit.wisc.edu/~jdmiller2 
Slavic Interest Group http://www.uwplatt.edu/~goldschp/slavic.html
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