Archive for the ‘Fruit’ Category

When Jen asked me about featuring kiwi for November, I have to admit I was a little intimidated. And if you visit my blog, Ordinary Recipes Made Gourmet and search for kiwi, you won’t find much. There’s a reason for that. I really don’t work a lot with kiwi and not because I don’t like it cause I like it a lot, but for me it’s usually the kind of ingredient that finds itself in a salad or in a crepe. Nevertheless, kiwi is a beautiful looking addition to any dish and is very sweet in taste which of course I love. So, I got over my initial shock and decided to go to work showcasing how I like to use this fruit.

First thing I wanted to understand was its origins and Jen’s post gives us such great information on how it grows. It reminds me of one of the main reasons I really like our blog is how we can tie in the origins of our chosen plant and then how to cook with it.

Kiwi which is really called “Kiwifruit”, but only shortened in some parts of the world. I had always called it kiwi so this was a new fact to me. Wikipedia says: Kiwifruit was originally known by its Chinese name, yáng táo (sunny peach) or Mihou Tao (Macaque peach). After it was introduced to New Zealand by evangelist Isabel Fraser, people in New Zealand thought it had a gooseberry flavor and began to call it the Chinese gooseberry, although it is not related to the grossulariaceae (gooseberry) family. New Zealand exported the fruit to the United States in the 1950s. Kiwifruit is full of Vitamin C, also it contains Vitamin E and A. It can be grown in most temperate climates with adequate summer heat. If you want to learn more about how to grow kiwi, check out Jen’s post, “All About that Fuzzy Fruit You Have“!

What I also learned from Jen’s post and my research that I thought was interesting is that kiwi flowers come in male and female. Interesting…I found a photo of what both look like and thought I’d post the pics below.

female kiwi plant

male kiwi plant

Another reason I was nervous about featuring kiwifruit was I thought our readers would be bored with my simple menu since like I mentioned earlier, I really only use it in salads or on the side of something, but I’m going bite my nails and take a chance that you won’t! LOL! I do think you’ll like how kiwi is added to each of these dishes and hopefully next time you’re shopping for fruit perhaps you’ll pick up some kiwi and use it more in your kitchen!

So let’s go through the menu for the month:

(A) Kiwi Fruit Crepe

(B) Ham & Melted Cheese over Blueberry Scone with Kiwi

(C) Kiwi Fruit Tart

(D) Kiwi Raspberry Yogurt

(E) Kiwi Strawberry-Topped Lemon Mousse Cheesecake

and finally a wonderful drink…

(F) Kiwi Mango Juice!

Let’s Jump In, shall we!

Kiwi Fruit Crepe
taken from Ordinary Recipes Made Gourmet

2 c. Bisquick
1 1/2 c. milk
1/4 c. sugar
3 tbsp. cinnamon
3 eggs
powdered sugar (topping)

Mix all ingredients thoroughly in medium bowl. Fry in large frying pan (greased). Batter should be 6 to 8 inches in diameter. Cook on medium heat until golden brown. Flip then add fruit. strawberry, pears, kiwi, blueberries, pineapples, or any mixture you like – even bananas. Sprinkle powdered sugar on top to make it look pretty. Enjoy for breakfast or brunch!

Ham & Melted Cheese over Blueberry Scone with Kiwi

Blueberry Scone:
1 c. fresh blueberries, rinsed & drained
2 tsp. flour
1 tsp. cinnamon
1-3/4 c. flour
3 tsp. baking powder
2 tbsp. milk
1/3 c. solid vegetable shortening
1/4 c. sugar
1/2 tsp. salt
2 lg. eggs
About 1/3 c. cream
Cinnamon sugar

Preheat oven to 425 degrees. Stir together 2 teaspoons flour and 1 teaspoon cinnamon; toss with blueberries, set aside. In large bowl mix flour, baking powder, sugar and salt. With pastry blender cut in shortening until size of small peas. In measuring cup beat eggs with a fork. Add enough cream to make 2/3 cup liquid, lightly stir egg mixture and berries into flour mixture. Handle dough as little as possible.

On lightly floured surface divide into 2 parts. Pat into a circle 6 inches across and 3/4 inch thick. Cut into 6 wedges. Place on greased baking sheet, brush top with milk and sprinkle cinnamon sugar. Bake 15 minutes at 425 degrees or until lightly brown. Remove and set on a plate.

While scones are cooling, melt some cheddar cheese over ham slices. I do this in the microwave and then place on top of each scone. Let the cheese melt run down the scone too! Serve the kiwi on the side for a delicious breakfast!

Kiwi Fruit Tart

1 c. unbleached all-purpose flour
1 tbsp. sugar
1/8 tsp. salt
5 tbsp. chilled solid vegetable shortening
3 tbsp. chilled unsalted butter, cut into pieces
3 tbsp. approx. ice water


1 (8 oz.) pkg. cream cheese, room temperature
1/4 c. sugar
2 1/2 tsp. fresh lemon juice
1/2 c. chilled whipping cream
3 kiwis, peeled, and sliced
Fresh strawberries, hulled, and halved
Fresh orange segments, well drained
1 tbsp. water

For crust: Combine flour, sugar and salt in medium bowl. Add shortening and butter and cut in until mixture resembles coarse meal. Mix in enough water by tablespoonfuls to form dough that just comes together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Roll dough out on lightly floured surface to 1/8 inch thick round. Transfer dough to 9 inch diameter tart pan with removable bottom. Trim and crimp edges. Refrigerate 30 minutes.
Preheat oven to 375 degrees. Line tart with foil. Fill crust with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Bake until golden brown, about 10 minutes. Transfer to rack and cool completely.
For filling: Using electric mixer beat cream cheese, sugar and lemon juice in large bowl until well blended. Add whipping cream and beat until light and fluffy. Spread filling into tart shell. Cover and refrigerate overnight. Arrange fruit in concentric circles atop filling. (Can be prepared 3 hours ahead. Refrigerate). Bring preserves and 1 tablespoon water to boil in heavy small saucepan. Strain into bowl. Brush glaze over fruit and serve.


Kiwi Raspberry Yogurt

1 pkg. raspberries
4-6 kiwifruits
3 containers raspberry yogurt
Sugar to taste
Strawberry extract

Cut kiwi into quarters. Put all fruit in elegant glasses. In a small bowl, combine yogurt, 5-6 tablespoons of strawberry extract and sugar to taste. Mix well. Pour into fruit and blend well. Refrigerate and serve cold.

Kiwi Strawberry-topped Lemon Mousse Cheesecake

A cheesecake that is creamy as a mousse. It can be difficult to cut so dip slicing knife in warm water and wipe dry between each slice.

Wafer crust
5 tbsp. butter, softened
6 oz. vanilla wafers
1/4 c. sugar

Lemon Mousse Filling:
3 lg. lemons
4 eggs
24 oz. cream cheese, softened1-1/2 c. sugar
1/3 c. all purpose flour

For the crust: Coat a 9 x 3 or 10-1/2 x 2 inch springform pan with 1 tablespoon of butter. Seal the outside of the pan with foil. Process the wafers and sugar in a food processor into crumbs. Melt the remaining butter and add to the crumbs in a mixing bowl. Press mixture into the bottom of the pan.

For the filling: Grate 1 tablespoon of lemon zest, squeeze 3/4 cup juice. Set aside. Separate eggs. Put cream cheese in a bowl and beat until smooth. Gradually add 1 1/4 cup sugar and beat until light and fluffy (5 minutes). Add flour, egg yolks, lemon juice and zest then beat until smooth (1 minute). Whip the egg whites to soft peaks. Gradually add the remaining sugar while whipping the whites to firm peaks. Fold whites into the lemon butter.

Cooking: Adjust oven rack to middle position and heat oven to 325 degrees. Pour batter into the springform pan. Put the springform pan into a baking dish just large enough to contain it. Put dish in oven and add hot tap water to come 1 inch up the side. Bake until set and golden, 55 – 65 minutes. Transfer pan to a rack and cool. Cover cake and refrigerate until chilled, at least 4 hours.

Serving: Layer some strawberries and kiwi onto a plate. Run a knife along edge of cake to loosen. Carefully remove pan rim. Place cake gently on top of fruit. Finish topping with remaining fruit. Note: Can be refrigerated 3 days or frozen up to one month.

Kiwi Mango Juice

1 kiwi, peeled
1 orange, peeled, and sectioned
1 mango, peeled, and sliced

Mix in juicer or blender, pour, and serve!

That’s it folks for November! Enjoy your Thanksgiving this week everyone and check back with us next month for our next plant of choice !!!!


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At this time of the year the rainy season sets in here and there are few crops left in the fields to harvest. What is still left to be harvested will need a few more cold nights to sweeten the crop. Driving along Pat Bay Highway into Victoria I am reminded of the time of year by the Pumpkins lying waiting for some lucky family to come and pick them up to carve them into a Jack ‘o’ lanterns for Halloween.

The endless fields of Pumpkins along pat Bay Highway near Victoria.

The endless fields of Pumpkins along Pat Bay Highway near Victoria.

Pumpkins are a form of Squash and are from the family Cucurbitaceae which also includes cucumbers and gourds. It is an important agricultural family which produces many types of edible food which is enjoyed around the world.  Pumpkins in particular have been known to man for a very long time, the first evidence of human use dates to between 7000-5500 B.C. in Mexico. it was most likely the species Cucurbita moschata which is a species that tolerate hot temperatures.

Two unsuspecting Pumpkins in the field sunning themselves, little do they know what comes next!

Two unsuspecting Pumpkins in the field sunning themselves, little do they know what comes next!

Pumpkins are generally hybrids of several species which have been crossed to produce certain qualities such as size, better form for cooking and color variations. Then now famous ‘Giant’ Pumpkins are from the species Cucurbita maxima  were crossed and recrossed with Kobucha Squash by Howard Dill of Nova Scotia to produce the first Pumpkins over 500 pounds(227 Kg)  in 1981. Since that time the largest Pumpkins are weighing in at around the 2000 pound (907 Kg) range. This type of Pumpkin does not grow well here. Here we grow the standard Halloween pumpkins which are good for eating as well.

New ghostly colors of Pumpkins are become popular.

New ghostly colors of Pumpkins are become popular.

The name pumpkin originates in ancient Greece were melons called ‘Pepon’ meaning large melon. Pepon was in turn adapted by the French in to ‘pompon’. Pompon was then taken by the British and changed into ‘pumpion’. In America ‘Pumpkin‘ was first used as we know it today. Halloween as we know it is from the celebration of All Souls Day at the same time of year. It is a celebration of all souls who are in purgatory and all who have died. The tradition of carving vegetables comes from this event. Originally  large turnips were carved into lanterns to light the way. The use of pumpkins for carving started in the 1860s in North America where the fruit was more commonly grown.

Pumpkins large, small and mis-shaped all make good shapes for carving of the traditional Jack 'O' Lanter

Pumpkins large, small and mis-shaped all make good subjects for carving of the traditional Jack 'O' Lantern.

If you have the space, growing pumpkins is great fun especially for children. All parts of the plant are edible including the flesh, seeds, flowers and even the leaves.  Pumpkins are big eaters and need lots of nutrients to grow big and healthy. They require full sun and because they are vines, space to sprawl. A long hot summer will produce a great crop every time, this year was very good here for pumpkins.  Many people first grow their pumpkins on top of their compost heap which is a good way to make sure they are well feed. They also require a good supply of water during their fruit growing phase. Male and female flowers are separate so you might have to hand fertilize to get a good crop, it is best to do this in the morning when the flowers are freshly opened. The males are more frequently produced with the females having tiny fruit at the base of their flowers. You have to be quick to do the hand fertilizing as the flowers do not last long.

This Pumpkin has a ways to go before it is ready for carving.

This Pumpkin has a ways to go before it is ready for carving.

There are many types of pumpkin to choose from, it all depends on what you want to use it for. Most Halloween type pumpkins are great for eating, so be sure not to through it out after you use it. Pumpkins store very well because they have hard skins which protects them from being damaged easily. Other hard skinned squash include Hubbards and Kobucha.  Small oddly shaped Gourds have the hardest skins but are generally dried and not used for eating.

Hubbard Squash are closely related to pumpkins and the flesh can be used the same way in recipes.

Hubbard Squash are closely related to pumpkins and the flesh can be used the same way in recipes.

Next week Kim will post some tasty recipes for use of your Halloween Pumpkin, stay tuned for that.

Right now you can check her blog here: http://ordinaryrecipesmadegourmet.com/

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Living here in the Northwest I am always happy to find free sources of food. What I mean is I have learned about and have sampled many native plants which grow here. Some are the same ones I knew from growing up in the interior and others are strictly coastal natives. Other plants have been here so long and are so abundant that we assume they have always been here. Himalayan or more correctly Armenian Blackberries (Rubus armeniacus) fall into the brought here category. It has in North America since it’s introduction in 1885 by Luther Burbank who exchanged seeds with a source in India. This is why they have long been mistakenly called ‘Himalayan’ Blackberries. We now know the Blackberries that billow over hills around here are not Rubus discolor or R. procerus.

The Armenian Blackberry (Rubus armeniacus) produces bountiful crops year after year.

The Armenian Blackberry (Rubus armeniacus) produces bountiful crops year after year.

One can understand why he was interested in the Armenian Blackberry, it is a tough as nails plant which grows extremely fast and produces large crops of delicious berries regularly. I am sure Mr. Burbank never would have thought it would become a problem in many areas as it has.  Luther Burbank(1849-1926) was an American botanist who was involved in agricultural sciences. He was interested in improving and introducing better forms of food into a growing population. He brought several species of blackberries over and crossed them looking to produce a better plant with the attributes people would find useful. In all he introduced 16 selections of Blackberry some which are still used today.
A few minutes of picking Armenian Blackberries will produce enough for a delicious dessert.

A few minutes of picking Armenian Blackberries will produce enough for a delicious dessert.

At this time of the year as I travel about I will be sure to see people stopped a long roads getting a quick snack straight from Armenian Blackberry bushes that grow near by. Today as I walked downtown a mother and her children were munching on some berries that they picked from a bush conveniently close to the sidewalk. Here there is no real need to grow these plants in your garden, all you have to do is watch out for where people are stopped by the roadside and look.
My nephew Owen picking Armenian Blackberries.

My nephew Owen picking Armenian Blackberries.

As a child my mother enjoyed the Blackberry pies her mother made and as children we thought we would surprise her by picking enough berries for a pie.  She was surprised and appreciative of our efforts. What she forgot to tell us was the blackberries used for the pie of her youth were the real native ones (Rubus ursinus) which ripen much earlier.  Trailing Blackberries are abundant here on southern Vancouver Island but had are not so common anymore in South Surrey where my mother grew up.
Trailing Blackberry(Rubus ursinus) is sometimes called the 'Whipcord' Blackberry.

Trailing Blackberry(Rubus ursinus) is sometimes called the 'Whipcord' Blackberry.

Blackberries, whatever species are a great fruit packed with vitamins and minerals. They are very versatile and are used in many sweet delectable treats such as jams, jellies, liquors and many ways in desserts. Last week I made a Blackberry Shortcake and have used them in muffins recently. The flavor ofArmenian Blackberries has a touch of earthiness which works with many other flavors and savory things. Favorites of mine include adding a little orange zest, Blackberry with ginger and, sweet  Blackberry vinegar salad dressing added to shrimp salads or other delicate fish.
Freshly washed Blackberries waiting to made into Blackberry Shortcake.

Freshly washed Blackberries waiting to made into Blackberry Shortcake.

When Picking Armenian Blackberries always remember to pick the darkest, blackest berries as these will be the sweetest. When they are fully ripe Blackberries will practically pick themselves for you by falling into your hand. I always wash my berries as soon as I get them home and put let the water drain as much as possible before storing them in the fridge if I am not using them right away. They do not store well or last long so use them within a few days or freeze them if you want them later.
Armenian Blackberries like to scramble up trees, you can pick the hanging ones.

Armenian Blackberries like to scramble up trees, you can pick the hanging ones.

The best places to pick Armenian Blackberries are in areas where there is good moisture during the early summer so the berries are nice, big and juicy. I like to pick my berries as far from roads as possible so they are cleaner. When picking you should wear dark clothing and consider wearing long pants and shirts as the brambles are prickly and the fruit can stain lightly colored clothes. My sister and I always thing a hook on a long handle would be a good thing to bring as it always seems the best berries are too high up for us to reach.  We like to pick our berries in small containers so we do not squish the bottom ones. Another thing to bring is something to wipe your hands with to remove the sticky sweet berry juice.

East Coast or West Coast We all Love Blackberries.

East Coast or West Coast We all Love Blackberries.

More About Armenian Blackberries:

Luther Burbank: http://en.wikipedia.org/wiki/Luther_Burbank

Trailing Blackberries that my mother loved: http://www.gardenwiseonline.ca/gw/plants/2005/04/01/wild-about-native-blackberries

Unscrambling this Blackberries correct botanical name: http://www.ou.edu/cas/botany-micro/ben/ben230.html

From Kim: It’s a Blackberry Brunch!

The blackberry fruit is particularly abundant in eastern North America and on the Pacific coast; in the British Isles and Western Europe. The bush is characterized by its usually prickly, erect, or trailing stems. The leaves usually have three or five oval coarsely toothed, stalked leaflets, many of which persist through the winter. The blackberry fruit is an aggregate fruit that is composed of many smaller fruits called drupes. A drupe is a type of fruit in which the outer fleshy part surrounds a seed. Another example of a drupe is the peach. There are two types of blackberries, erect and trailing. The primary difference is the growth habit of their canes. Erect blackberry fruit types have stiff, arching canes that are somewhat self-supporting. Trailing blackberries, also called dewberries in the East, have canes that are not self-supporting. Their leaves are what’s used to make blackberry tea. I was reading several sites about this and its correlation to high discounts of stomach cancers related to Asians and British because of the quantity of teas they consume, however studies are still being done since this is not conclusive. The leaves are said to be helpful in reducing blood sugar levels and is a good source of Vitamins C and E and selenium. And new research shows that blackberries (also known as black raspberries) reduce the risk of esophageal cancer. For more information, check out Whole Fruit Supplements Guide. Some of the other health benefits attributed to blackberry tea are:

  1. Blackberry Tea may be helpful in treating sore throat.
  2. Blackberry Tea is said to be effective when used to treat diarrhea.
  3. Blackberry Tea may be useful in fighting dehydration.
  4. Blackberry Tea may complement efforts to help prevent cancer and heart disease.
  5. Blackberry Tea may be used to compress varicose veins and combat hemorrhoids.

Berries are my favorite fruit, I love their sweet taste and when cooked, I love their aroma. I can’t put it any plainer than that. But within all the berry family, I’m most familiar with strawberries, raspberries, and blueberries so when we picked the blackberry as our herb plant this month, I had to do a little digging. I’m glad we did pick them because it gave me a chance to do a little research as well as experimenting. And I love to work with something I don’t have a ton of experience on to see how it turns out. So in coming up with a menu for this post, I thought of brunch. I hardly ever think of this meal. It’s always breakfast, lunch, dinner. But what about mixing breakfast with lunch? I think this menu makes a wonderful get-together on a Saturday late morning/early afternoon. It could also serve as a tea time too. I’m going in order with my menu as with the storybook form, since most of this menu takes time and it’s baking so patience is virtue and I always like doing the most time consuming or complex things first and finish off with the easy stuff. That’s just my way! It helps me get the big stuff out of the way!

Cheese Blintz Topped with Blackberry Sauce

For the Crepe:
1-1/4 c. flour
1 tsp. sugar
1/2 tsp. salt
3 eggs
1-1/2 c. milk
2 tbsp. melted butter

For Filling:
16 ounces cottage or ricotta cheese
8 ounces cream cheese
1/4 c. Parmesan cheese finely ground
2 egg yolks
2 tbsp. melted butter
3 tsp. vanilla

For the Sauce:
3 c. fresh or frozen blackberries
3/4 to 1 c. sugar (depending on the tartness of the berries)
1 tbsp. water
1/2 tbsp. cornstarch

Put all of the crepe batter ingredients into a blender and blend until smooth, adjusting the flour and/or milk to get the consistency of heavy cream. Cover and set aside for at least an hour to allow the batter to rest. While the batter is resting, beat or mix the filling ingredients together in a food processor until smooth. Cook the berries in a saucepan over low heat, until bubbling. Mash, using a potato masher. Add sugar, a few tablespoons at a time and taste for tartness then mix the water and cornstarch in a small cup and add to the sauce. Stir over low heat until you’re satisfied with the thickness of the sauce. If too thin, add some more cornstarch and water. If too thick, thin with some water. All of the ingredients can be refrigerated overnight at this point. Grease an 8-inch skillet with light coating of butter. A non-stick or well-seasoned pan works best. Pour three to four tablespoons of batter into the skillet, turning the pan to coat it.

Note: it might take at least two or three crepes to get the right balance between the amount of batter and the heat of the pan, so be patient and don’t get frustrated! 🙂

Fry lightly on one side for about two minutes, then flip and fry for about 10 seconds on the other. (You don’t even need a spatula, just carefully grab the crepe with your fingers at one edge and turn it over.) Slide the coked crepe onto a stack, separating each crepe with a square of waxed paper. Repeat with remaining batter. You should get about a dozen. Put about 2 heaping tablespoons of filling in the middle of the browned side of the crepe. Fold the bottom third of the crepe up over the filling first, then fold over the sides, and finally fold down the top to form a small envelope. Place blintzes “seam side” down on wax paper. Refrigerate them for an hour or so to firm them up. They can also be frozen at this point, and then fried without defrosting. Melt two tablespoons of butter in large skillet over medium heat. Fry blintzes seam side down until golden brown on all sides. Arrange on a warm platter and pour blackberry sauce on top to make a lovely presentation.

Blackberry White Chocolate Muffins

2 c. self-rising flour
1/4 c. caster sugar
1/4 c. brown sugar
1 egg
1 lemon zest of
90 grams unsalted butter, melted
1/2 c. buttermilk
1/2 c. milk
1/2 c. white chocolate chips
150 grams frozen blackberries, (½ box)

Pre-heat oven to 350 degrees. Grease a muffin tin well with butter or spray oil. Sift flour into a large bowl and stir in the sugars to mix evenly. In another bowl mix together the egg, lemon zest, butter, buttermilk, milk and choc chips and add to the flour mixture with the blackberries. Spoon into muffin tin and bake for about 20 minutes or until golden. Remove from oven and allow to cool for a few minutes before turning out onto a wire rack to cool completely. Makes 12 muffins.

Blackberry Raspberry Pie

adapted from recipezaar.com

1 (10 inch) double pastry crust, unbaked (Pillsbury preferred)
2 c. blackberries
2 c. raspberries
1-1/4 c. sugar
1/4 c. water
2 tbsp. flour
3 tbsp. butter

Roll half of the pie crust very thin and line a 8x8ish inch baking pan, then roll other half of pie crust very thin and cut into 2 inch strips. Bake half of the 2 inch strips at 350-375F on a cookie sheet. In a saucepan, cook blackberries and raspberries, 1 cup of sugar and water until it boils. Mix together flour and remaining sugar; add to berry mixture and stir constantly for 3 minutes, until thick. Spoon into pastry lined pan and push the cooked crust strips to the middle, dot with butter and cover with remaining strips. Bake at 425 degrees F for 25-30 minutes. Serve hot alongside ice cream! Serves 4 – 6. Note: 55 min baking time | 25 min prep

Blackberry French Toast with Homemade Blackberry Jam

3 eggs, beaten
1/4 c. milk
1/2 tsp. vanilla, optional
1/2 tsp. cinnamon
10 slices bread blackberry jam
fresh blackberries

In a large bowl, mix beaten eggs with the milk, vanilla and cinnamon. Dip a slice of bread into mixture then place on a heated griddle that has been sprayed with nonstick cooking spray. Cook for 1-2 minutes on each side on medium / medium-high heat or until desired doneness. Top with a mixture of blackberry preserves along with fresh blackberries. It will melt a bit from the heat of the toast and yummy!!

Homemade Blackberry Jam

1 lb. blackberries
1/2 lb. brown sugar

Gather the fruit in dry weather, allow half a pound of good brown sugar to every pound of fruit. Boil the whole together gently for an hour or until the blackberries are soft, stirring and mashing them well. Put in small jars and tie down and store. Note: This is also such a great gift for Christmas time because you can make pretty bow ties and place cards for the jars for friends and family and because it’s homemade, it makes the gift that much more special.

Blackberry Tart

4 c. blackberries (or dewberries)
Sugar to taste or 2/3 cups
One ten inch tart crust, unbaked, frozen (smittenkitchen.com’s recipe for unshrinkable tart crust)

Prepare washed berries with sugar and set aside. Preheat oven to 350 degrees. Fill with berries. Put the pie crust on top of a baking sheet to catch any berries which can bubble over. Bake for about 35 minutes or until pastry shell is browned and berries are bubbling. Your oven temperature may differ from mine, if I bake anything over 350 degrees, it burns the bottom too quickly but not all the way through. It took me many times experimenting along with burned pies, not fully cooked pizza dough to finally find the perfect temperature! Ahhhh… the trials of a baker right? Last, but certainly not least is having something to wash all it down with so why not a blackberry tea?

Blackberry Tea

Allow 1 heaping tablespoon of dried blackberry tea leaves per cup of boiling water, cover, and steep 10 minutes. Strain and add honey or sugar to taste. You can combine equal amounts of dried mint and dried blackberry tea leaves as a combination. Check out Jen’s post for some wonderful historical facts as well as her great photo on blackberries! And see ya next month when we pick another herb to feature!

Until next month…from The Garden Palette!

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