Blackberries are producing madly. They have been loving this more temperature summer. Me too! And so they have rewarded us with beaucoup berries since mid-July. For a few weeks in fact they were producing along the Saturn flat peach. ahhh…
Loads just got bagged and tossed in the freezer. Lots got turned into jam, some mixed with blueberries. New to me this year was blackberry gastrique, an awful name if there ever was one: just hearing it makes me want to reach for the bottle of crème de menthe. But it is a homemade competitor to flavored balsamic vinegar — a syrupy blackberry vinegar akin to shrub that I like to drizzle on hard cheese, add to sparkling water, use for vinaigrette, baste ribs or chicken on the grill. I had heard of gastrique before but dismissed it , unjustly based on its name. I came across this video from Sherri Brooks Vinton and realized it was akin to shrub. I made it and I am hooked. I have since made Peach ginger gastrique and there is a tomato one in the works.
And then I have been having fun with sherbet using honey from our hives. This version came by accident: I wanted to make sherbet with buttermilk (something similar to this blueberry sherbet) but there was none in the fridge. There was however sour cream, so that is what I used. Instead of my usual vodka (used to prevent the sherbet from becoming too icy) I splashed in some crème de cassis. Wow! I was really pleased with the depth of flavors and the mouthful – it is, in fact, one of my favorite sherbet. Don’t sweat the proportions too much: let your taste buds guide you. I was reakky measuring when I was making it.
So without more ado, 2 recipes: Blackberry Gastrique and Blackberry Honey Sherbet. Read more