Blackberry Bonanza: Ultra Low Cost Girl Date

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August 17, 2009 by Jessica P. | Comments (0)

Blackberry bushes are going wild right now, producing glorious high antioxidant morsels jam-packed with polyphenols and anthocyanins—the excellent cancer and heart disease defense chemicals found in some plants.  We recommended taking advantage of nature’s bounty by grabbing your girls and heading out for a day of blackberry picking followed by cooking and cocktailing!  Check out a few seasonal recipes we are loving right now:

Blackberry Mojito via Foodchannel.com
Ingredients: 6 each mint leaves, 5 each fresh blackberries, 1/2 part simple syrup, 1 part fresh lime juice, 1 part white rum, 1 part crème de cassis, 1 part club soda.  For garnish: 1 sprig mint, 1 each fresh blackberry speared with cocktail pick
Preparation: In a Collins glass, muddle mint leaves with blackberries and simple syrup.  Add lime juice, rum and crème do cassis and stir to combine.  Fill glass with ice, top with club soda, and stir to combine.  Garnish with mint sprig and blackberry.

Blackberry Chicken via tasteofhome.com
Ingredients: 2 tablespoons plus 1/2 cup fresh blackberries, divided, 1/2 cup reduced-sodium chicken broth, divided, 2 tablespoons brown sugar, 2 tablespoons white wine vinegar, 1 teaspoon olive oil, 2 garlic cloves, minced, 3/4 teaspoon paprika, divided, 1/4 teaspoon ground cumin, 6 boneless skinless chicken breast halves (5 ounces each), 4-1/2 teaspoons minced fresh thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 teaspoons cornstarch
Directions: In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin.  Place chicken in an 11-in. x 7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika.  Bake, uncovered, at 375° for 20-25 minutes or until chicken juices run clear, basting occasionally with pan juices. Remove chicken and keep warm.  Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries. Yield: 6 servings.

Blackberry Salsa via Nikibone.com
Ingredients: 2 chipotle peppers, dried, 6 serrano peppers, finely diced, 1 cup sugar, 1/2 cup brown sugar, 1/2 teaspoon salt, 1 tablespoon cinnamon, 1 tablespoon ground oregano, 1/2 cup water, 12 ounces blackberries, fresh or frozen 3 tablespoons chocolate syrup, 2 cup chopped pecans, toasted
Directions: Place chipotles in a saucepan, cover with water, and bring to a boil.  Cover, and boil until tender about 15 minutes; drain.  Set aside to cool.  Finely dice the rehydrated chipotles and combine with serranos, sugars, salt, cinnamon, oregano and water in a medium saucepan.  Bring mixture to a low boil.  Cook until thickened slightly about 7 or 8 minutes, stirring frequently.  Add blackberries and cook until they start to break up but not disintegrate.  You want the salsa to have a chunky texture.  Remove mixture from heat, and stir in chocolate syrup and pecans.  Chill thoroughly, and serve over ice cream.

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