Peaches and cream bars fro Sally’s Baking addiction (no, not me!). So good. I omitted the pecans.
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I think you just helped me decide on a back-to-school treat for my co-workers! Thanks~
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Zucchini cake with ginger and hazelnuts. A recipe from the New York Times.
I cut the sugar back to the equivalent of 1 cup, wrung the zucchini before baking, toasted and doubled down on the hazelnuts, and made a half-recipe in a 6-cup bundt pan.
The crumb was tender and the ginger a very nice addition. Will make again.
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That looks so good!
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We found a nice, ripe blackberry patch this morning and picked it. I made 4 pints of blackberry liqueur, 3 pints of blackberry shrub, and had just enough berries for a full-size pie.
I added some lime zest, and a sprinkle of apple brandy for fun. I used KAF Pie Enhancer for the binder. My first full-size pie on my own, without having my hand held in a class. Yay! It took forever to bake (berries were cold) and came out of the oven like molten lava. We’ll know in the morning how it turned out.
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Well, it sure looks good. I’m envious of your blackberry picking. I buy pricey half pints from one particular farm because they are always, always ripe, sweet and flavorful with no unripe specimens, the only bought ones I’ve had that rival picking oneself. But to have them in pie or jam quantity is a sweet dream.
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They grow like weeds out here. Still, finding a perfectly ripe patch, as of yet unmolested by other pickers, is a treat.
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@MunchkinRedux I admire your restraint in being able to wait overnight to taste this pie. We used to live in Oregon, and there was an empty lot on our street which had the neighborhood blackberry bramble. I remember walking over to it with a stainless steel bowl and filling it with blackberries in minutes. Definitely one of the hallmarks of summer. Enjoy your bounty!
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Yes, I know people who zealously guard their wild blackberry finds even in my urban environment, and are torn about keeping the volunteers in their backyards, which can encroach.
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Blackberries in any form are one of those precious things in life that everyone shoud experience. When we lived in the SFBA we had a hillside behind our home that had zillions of the wild, small juicy ones and we made quarts of blackberry jelly every year. Did we make pie? No! We made a cobbler once in awhile. Oh, I can smell those crushed berries cooking away…
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I do u-pick blackberries, but I’ve never stumbled upon them in the wild. The truly wild berries I’ve had in my life have been life-changing… wish I could find wild blackberries!
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@MunchkinRedux, I should mention that probably the best fruit sorbet I ever made was a blackberry sorbet made from dead-ripe berries from volunteer backyard bushes around 25 years ago. Just puréed and strained blackberries with simple syrup and lemon juice to taste, and it had the most intense flavor and dyed the tongue purple.
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That sounds so good! I love sorbets. I used up all my blackberries, but I’m hoping to go back for a few more to make blackberry-raspberry frozen yogurt. I made this last year, and it was a winner.
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I had a recipe for blackberry sorbet that used Creme de Cassis, excellent.
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I’ve added crème de cassis to plum sorbet and frozen yogurt.
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I’ve added crème de cassis to plum sorbet and frozen yogurt.
I had to look it up - I’ve never tried it. I’ll look for it, but also out of curiosity, do you think a homemade version could measure up?
I’ve had pretty good luck with homemade liqueurs, so I don’t see why not, if you’re able to get black currants. The designated three-month keeping time is pretty conservative, especially refrigerated, and I assume it would be good a nice while longer or that’d be a whole lotta kirs to get through in a short while.
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