Gorgeous, and way ahead of the pack, as usual! 
What are your favorite blackberry baking recipes?
Those look fantastic (so does the wine)! Gougères have been on my “want to make” list forever. Yours are inspiring.
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I like to pair with peaches in cobblers and crisps, like 3:1 peaches to blackberries. I’ll also make ice cream and maybe this cobbler pie I’ve been eyeing for a while.
Finally, I’m intrigued by this blackberry pot de creme recipe.
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I usually include chives (lots of it).
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EDIT: Finely chopped
I was hungry this morning, but couldn’t decide what I wanted. Started looking through the pantry and saw the instant corn flour. So, I made up some arepas. Crunchy corn goodness - hit the spot!!
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This recipe is terrific with any stone fruit, and would be lovely with peaches and blackberries.
(Gift link)
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This looks good and also suspiciously familiar… I wonder if I’ve made it before. I’ll prob never know 
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I love a blackberry pie, though I have never baked one (because unless you find a u-pick, they are way too dear for even a half-sized pie).
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I made a blackberry pie once. I didn’t care for it - it came out very stodgy. I don’t blame the concept, rather my lack of experience. if anyone has a good bb pie recipe, I’d be happy to hear of it.
As I noted, I’ve not made one, but Rose Levy Beranbaum has a recipe that got a positive note on EYB, and there’s one in the Hoosier Mama Book of Pie, which I know you have, and both seem like reliable sources for fruit pies.
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@Stef_bakes tipped me over the edge to bake the gougeres I’ve been craving.
These are the Gargantuan Gougeres from Daniel Boulud, but with parmesan and cheddar instead of Gruyère.
1/4 recipe — 1 egg — made 8 big ones (yes, 2 did not make it to the plate for the photo ).
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Stodgy how?
Hmm…jammy, maybe? It was one of the first pies I ever made. I recall guessing totally about the thickening agent, and don’t recall what I used. or how much I think it was the wrong thing, (and probably too much) whatever it was. I recall the pie took forever to bake to bubbling, and ultimately the texture of the filling wasn’t very nice.
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I just got out of bed to check my copy of EJM’s “Book on Pie” and she has no blackberry anything. I’m very surprised! I’m going to ping her and ask about the omission.
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Ah, I see what you mean. I often find blueberry pies to be like that - filling sort of what I would call “gloppy.” Now that I have made that RLB blueberry filling though, I hope to never glop again.
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I made this blackberry pie several years ago; it was perfect. I used farmers market blackberries and ground tapioca, it wasn’t gloppy … I’ll try to look up the recipe.
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For a dear family friend’s major milestone birthday, I made Alice Medrich’s [Italian chocolate almond torte](. I baked a recipe and a half in a 10x3” pan, which was a good choice, because it rose nearly to the top while baking thanks to the cup and a half of beaten egg whites, before falling to half that height while cooling. I used Guittard for the chocolate, and it’s a nicely bittersweet and quite chocolaty cake with a just slightly pebbly texture. In a bid to make it look more festive, instead of sifting cocoa or powdered sugar over the top as she calls for, I melted 72% chocolate and did my best Jackson Pollack impression.
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For a dear family friend’s milestone birthday, I baked Alice Medrich’s Italian chocolate almond torte, a 1.5x recipe in an 10x3” pan. It was a good decision on the pan depth, as the cake rose nearly to the top while baking, on account of he cup and a half of beaten egg whites, before falling to half that height as it cooled. I used Guittard for the chocolate, and it’s a nicely bittersweet and quite chocolaty cake with a just slightly pebbly texture. In a bid to make it look more festive, instead of sifting cocoa or powdered sugar over the top as she calls for, I melted 72% chocolate and did my best Jackson Pollack impression.
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Sorry for the double post, I’m unable to delete or edit now.
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