Blackberry and Ricotta Parfaits

These may sound a little weird but they're actually quite good. I don't think ricotta cheese instantly comes to mind as a dessert ingredient for most people.  But it does for me.  I first feel in love with it way back as a cannoli loving teen.  I loved it so much I checked out an Italian dessert cookbook from the local library just to learn how to make the cannoli filling.

Unfortunately, I don't have a recipe for you. It's more of a "method" as these were born out of my children's complete love of sweetened ricotta cheese and the need to use up some blackberries that were on their last leg.  (See Monica we love other things besides bananas! :-)

Here's what I did.... I took ricotta cheese, drained it, and then whisked in some sugar.  I've also used honey and powdered sugar.  Depending what I'm layering with the cream I've also added lemon and orange zest, Fiori di Sicilia, vanilla, and almond extracts.  Use whatever works for you.  My children will eat the ricotta cream just sweetened with nothing else, but they love it best with berries.  In this case I had some blackberries that had seen better days.  I tossed most of the blackberries into a small pot and cooked them down with a little bit of sugar.  Once they had released their juices and the berries were sufficiently softened I took them off the stove and I stirred in the few berries I had reserved.  (I did this to add more texture.)  While the berries were cooking I crushed up some Maria cookies for a third layer.  Because I wanted the contradiction of hot and cold, I had the cream chilling in the freezer during the few minutes it took to cook the berries.  Layer up the cookies, cream, and berries and your done!  Easy and delicious!  

BTW, if you haven't ben able to tell I am having serious issues with formatting! ughhh

Razzleberry Lemon Custard Tart

How about a recipe?  It’s been awhile.  :)  I found this gem at Lick the Bowl Good. I’m certain most of you have taken a gander at Monica’s blog but if you haven’t yet you are missing out on a delicious blog! 

I pretty much followed the recipe as written. I did have to use a 10 springform pan instead of the 9 inch as I didn’t have one. Or it could just be that my baking pan situation is out of control and I can’t remember that I have one.  My other change was swapping out the blueberries for raspberries and blackberries. If you’ll notice from my photo I probably should have gone with a smaller pan.  Unfortunately, I didn’t realize it until after I had already pre-baked my crust and poured in the custard.  It also didn’t help that my blackberries were HUGE!

Razzleberry Lemon Custard Tart, adapted from Lick the Bowl Good (printable recipe)

• 3 cups fresh or frozen berries (1 pound, I used a combination of raspberry & blackberry)

Shortbread Crust:

• 1 stick plus 6 tablespoons cold unsalted butter, cut into pieces
• 1/2 cup granulated sugar
• 1 & 1/2 cups all-purpose flour

Lemon Custard:

• 3 large eggs
• 3/4 cups sugar
• 1/4 cup flour
• Zest and juice of 2 lemons (about 1/4 cup juice)
• Powdered sugar, for dusting

Drain the blueberries in a strainer set over a bowl. Preheat the oven to 400°.

For the shortbread crust:  Using your fingers, combine the butter, 1/2 cup of the sugar and 1 & 1/2 cups of the flour and blend together until coarse crumbs form (You can use a pastry blender to incorporate the ingredients or a food processor works well too). Pour the mixture into an ungreased nonstick 9-inch springform or cake pan (If you do not have a 9 inch I suggest going with a slightly smaller pan and baking for a little longer.) and press down evenly to form a crust. Bake the shortbread crust until lightly golden, about 20 minutes.
Remove the shortbread from the oven and reduce the temperature to 325°. Scatter the drained berries evenly over the baked shortbread.

For the lemon custard:  Beat the eggs with the 3/4 cup of sugar until thick and pale yellow. (Here’s where I always stray from the recipe.  I mix the zest with the sugar, giving it a stronger lemon flavor.) Whisk in the lemon zest, the lemon juice, and the 1/4 cup of flour. Pour the lemon cream over the berries.
Bake the tart until the custard is set, about 30 minutes. (See note below) Let cool completely, then dust with powdered sugar. (I forgot to.)

NOTE:  It may take longer than 30 minutes to bake.  The top of the custard doesn't brown much so it's hard to tell if it's done, but it shouldn't be wet and liquidy. The custard is done when it firms up in the center. I gave my pan a gentle shake to check.

Oh, I almost forgot to mention that the four of us might have polished this off in one day. Maybe……  :)

Dessert Table: Lemon Berry Trifle

I’ve actually made this twice since I first saw it on Recipe Girl.  The first time was for Easter and then again for my brother’s dessert table.   It was a hit both times and will definitely be making a repeat appearance.

The first time I made this I used all strawberries and the second time I used a combination of strawberries and blackberries.  I also doubled the recipe for the wedding as I was feeding more people. 

Lemon Berry Trifle, adapted from Recipe Girl                                            (for a printable recipe with my changes click here)

SYRUP:
1/4 cup granulated sugar
¼ cup fresh lemon juice
¼ cup water                                                                                                          (I added the zest of the lemon(s) I  juiced)

LAYERS:
12 oz. pound cake or butter loaf (store bought ok)
8 oz cream cheese, at room temperature
1/3 cup granulated sugar
1 cup cold heavy whipping cream
3 cups fresh blackberries
3 cups fresh strawberries

1. Slice cake into ¾” slices and place on wax paper in a single layer.

2. Prepare lemon syrup: In a small saucepan, bring sugar, lemon juice, zest, and water to a boil over medium heat. Stir to dissolve sugar completely. Let cool, then brush over both sides of each cake slice. Quarter each slice.

2.5 Wash and dry berries well.  Hull and half strawberries if using. I kept the strawberries and blackberries separate because I wanted two distinct layers of berries in my trifle. After prepping the berries I placed them into a bowl and tossed them with half of the left over lemon sugar syrup.

3. Beat cream cheese with sugar on high speed until light and fluffy. Reduce speed to medium and slowly add cream. Continue beating until mixture resembles soft whipped cream.  (I added the last of the lemon sugar syrup.)

4. Arrange half of the cake pieces in the bottom of a glass serving bowl or dish (2 qt. size is sufficient). Spoon half the cream-cheese mixture over the cake in dollops; spread to the sides of the dish. Scatter berry of your choice on top. Repeat layering with cake, cream cheese, and berries.

5. Cover and refrigerate until chilled (about an hour). You may also refrigerate overnight.

Servings: 6-8

Recipe Tips:
*For a lower fat version, try fat-free pound cake and reduced-fat cream cheese.
**You can use any variation of berries.  I’d just make certain to have 6 cups worth.     

This recipe is very forgiving; play around with it and make it yours.  I also think the lemon sugar syrup and cream cheese/whipped cream filling would be great in other recipes. Recipe Girl, has a “how to” video for putting this trifle together.

Blackberry Polenta Loaf

This is gonna be quick!  We’re in the midst of football and cheerleading practices everyday, and it doesn’t leave much time for me and the 3B’s.  

With the last of my blackberries in mind,  I took inspiration from The Kitchen Sink Recipes and decided to make her Tart Cherry-Cornmeal Quick Bread.  What sold me on that recipe was the use of cornmeal.  I love the crunch and sweetness it brings to whatever it’s added to.  I did have one little problem.

Whole grain cornmeal is not a high demand item.  As a matter of fact  I don’t think it’s in demand at all as none of my local Publix Grocery Stores carried it.  I even checked my local health store.  I eventually found some organic polenta that I thought might work.  I’m not certain what the difference is between polenta and and cornmeal, but by now I WANTED that quick bread. Again I’m not certain how much the polenta changed the taste and texture of my quick bread, but I was pleased with it.  Just as I knew I would I loved the crunch  it added to my quick bread, it was reminiscent of corn bread but better.  My daughter loved this.  I caught her cutting herself a slice after I had already given her one.

This wasn’t a hit with the Twins.  They took one bite and handed Babygirl and me their slices.  I don’t think this recipe is for everyone.  Those of you who don’t like cornmeal or cornbread will probably not care for this recipe; but those of you that do, I would definitely recommend it.

See that photo above.  Notice anything?  Yup, once again my blackberries sunk.  I followed your (and the recipe’s) advice and floured the blackberries before adding them.  I also took it a step further and instead of folding them into my batter, I gently placed them on top of the batter once it was in the pan.  No luck!  :( They still sunk.

Tart Cherry-Cornmeal Quick Bread AKA Blackberry Polenta Loaf

1/4 cup unsalted butter, at room temperature
3/4 cup granulated sugar
3 egg whites, lightly beaten
1/2 cup, plus 2 tablespoons buttermilk
3/4 cup sour cream
1/4 teaspoon almond extract
1 1/2 cups flour
2/3 cup cornmeal (polenta)*
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup tart cherries, stems and pits removed (blackberries)

Preheat the oven to 350.  Grease a loaf pan.

In the bowl of a stand mixer or using an electric mixer, beat the butter and sugar until light and fluffy.  Add the egg whites, buttermilk, sour cream and extract; mix until combined.

In another large bowl, whisk together the flour, cornmeal, baking powder and soda, and salt.  Add all but a tablespoon or so of the dry ingredients to the wet ingredients, with the mixer running at low speed; mix until just combined.

Toss the cherries in the reserved dry ingredients.  Gently fold the cherries into the batter.  Pour the batter into the prepared loaf pan and bake for 1 hour.  Allow the loaf to cool in the pan for 5 minutes, then transfer the loaf to a rack and cool completely.

*Check out this guest post on HoneyB’s blog, The Life and Loves of Grumpy’s HoneyBunch.  Her guest blogger Haley made and blogged about making Blackberry Polenta Muffins (YUM!). In her post she advises soaking the polenta overnight in whatever liquid your recipe calls for.   For more info check out the post.

Technorati Tags: blackberries,cornmeal,polenta,quick bread

Blackberry Cobbler

I made this cobbler the day Joe, Babygirl, and Jalen came home from vacation.  I had just finished cleaning up the kitchen from dinner and sat down to browse through some of my fave blogs when I spotted this yummy on Abby’s blog, Confabulation in the Kitchen.  Having just received three baggies filled with blackberries  it didn’t take but a glance at her photos of Old Fashion Blackberry Cobbler before I hopped up and got to it.  I’d never made a cobbler before… it’s so easy and so good!  How come you guys never told me?  Needless to say I see more of them in my future!

Old Fashion Blackberry Cobbler

2 C fresh blackberries
1 C sugar, divided into two 1/2 cups *
3/4 C AP flour
2 tsp. baking powder
3/4 C milk
1/2 C butter, melted

1. Preheat oven to 350.
2. Combine fruit and 1/2 cup sugar.
3. In a separate bowl, stir together the remaining 1/2 cup sugar, the flour, baking powder and milk.
4. Pour melted butter into a 1.5 quart casserole dish. Pour in milk mixture but do not stir. Add fruit, but do not stir. Bake 1 hour.  Abby suggests topping your serving with ice cream, something about gilding the lily.  I concur! :)

*The only thing I might change is to cut back on the sugar.  My berries were quite sweet and didn’t need 1/2 cup of sugar.  Before adding sugar to your berries I suggest you taste them first and use your best judgment. 

My other thoughts on Abby’s recipe?  She says she normally makes a peach and blackberry cobbler which leads me to believe you could get crazy with what fruits you use.

 

Technorati Tags: blackberry,cobbler

Blackberry Lemon Sour Cream Bundt Cake

Updated:  Please, note the amount of flour has been corrected!  Thanks, Monica!

This cake is actually an adaptation of Coleen’s Blueberry Sour Cream Bundt Cake.   I baked it for the Twins’ birthday along with  cookies and cream ice cream brownie bites. 

In an earlier post I mentioned that Jalen and Babygirl brought me baggies filled with freshly picked, ripe blackberries from their PopPop’s garden in NC.  While Devon actually asked for a cookie cake for his birthday I had all those blackberries and two meyer lemons that needed to be used so he got this bundt cake instead. And let me tell you he wasn’t disappointed!  He (we) loved it and not once asked about “his” cookie cake. You wanna know how good it was? My honey, Joe, who generally eats whatever I make with out any fuss actually told me that it was really good after the first bite!  I baked this after breakfast on Sunday and it was gone by evening!  This was one of the best cakes I’ve baked in awhile.  It was so moist and flavorful with its burst of sweet berries and lemony undertones! I wish I could describe it better.  Sunny is the word that comes to mind. Does that makes sense? 

Normally I would post the recipe just as Coleen posted it on her blog with my changes noted but because I made several significant changes I’m posting my version instead.  Please be sure to check out Coleen’s bundt cake as it inspired mine!

Blackberry Lemon Sour Cream Bundt Cake

1 CUP BUTTER AT ROOM TEMPERATURE
2 CUPS WHITE SUGAR
1 CUP SOUR CREAM at room temperature
2 EGGS at room temperature
1 TEASPOON VANILLA EXTRACT
The zest of two lemons
1 & 3/4 CUPS ALL PURPOSE FLOUR (see note)
1 TEASPOON BAKING POWDER
1/4 TEASPOON SALT
1 CUP FRESH OR FROZEN Blackberries

Measure your sugar into a medium size bowl.  Set aside.  Zest both of your lemons taking care not to remove any of the pith.  (I zested my lemons over the bowl containing the sugar. ) Once both of your lemons are completed zested add the lemon zest into the sugar.  Mix well. (I rubbed the zest into the sugar by hand.  The smell of the lemon sugar is intoxicating!) Set aside. (I let my lemon sugar sit while I was setting everything up.)

Preheat your oven to 350 and grease and flour a 9" bundt pan.

In a large bowl, cream together the butter and sugar until light and fluffy; beat in eggs one at a time; stir in sour cream and vanilla. Combine the flour, baking powder, and salt.  Stir it into the butter mixture until well blended; gently fold in your “floured” blackberries.  Carefully pour or spoon the batter into your prepared bundt pan.

Bake the cake for 55 to 60 minutes in a preheated oven. (I checked mine at 50 minutes and noticed it looked done.  A cake pick inserted into the center came out clean but I think it might have benefited from a few more minutes though I would have needed to cover it with aluminum foil.)  Cool cake (in the pan) on a wire rack for about 10 minutes before turning out onto a cake plate.  (Normally I would turn mine out onto a wire rack to finish cooling but I followed the recipe’s direction and  flipped it out onto the cake plate.)

Note:  Remove 1 TBS of the flour and sprinkle it over your blackberries to help them stay afloat in your batter.  I’ll be honest,  I didn’t do this as you can see from my photos.  It wasn’t suggested in the original recipe and Coleen doesn’t mention having any problems with her blueberries sinking so who knows for sure.  I do know that because most of my blackberries sunk they wound up sticking to the pan.

I hope the recipe made sense.  As I typed this out I kept thinking of little things I could/should have done differently.  If you noticed anything off or have any questions please let me know.  (Sorry about that Monica! I stink! :)) I wasn’t always one for playing around with recipes (scaredy cat baker!) but as I’ve grown more confident I have come to realize that most recipes can be altered, easily and successfully to suit my taste.  So, please alter away to suit yours.

Speaking of Monica I neglected to mention in my last post that the skull and bones cupcake liners everyone admired were won from her blog, Lick the Bowl Good.  I actually won several different and very pretty liners that I am savoring saving for a special occasion. (Thanks, Monica!)

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Okay, my last bit of business. I mentioned in this post that I  topped my chocolate chip cinnamon bars with a Roasted Banana Buttermilk Ice Cream. I don’t have a specific recipe to give you at this time.  I took my inspiration from several blogs and came up with a recipe.  Not 100% happy with it I tweaked a different recipe to come up with a similar but even tastier ice cream.  Before I give you a recipe(s) I think I should make it a couple more times.  I’d hate for you to follow my directions only to have it not be what you or I hoped for.  I say this because I can’t recall when I made them which means it likely that I don’t remember all my changes. Wanna know how long ago it was?  Late May/very early June! 

Thanks for taking the time to leave me such thoughtful (& funny) comments!  They (YOU) make my day!  :)

Technorati Tags: blackberries,bundt cake,lemon,sour cream