Tag: blackberries

Spring Salad with Surimi and Blackberries by Gordon Ramsay

Vibrant, colourful and fresh..this is a tasty way to enjoy some seasonal salads and berries. Surimi is made with white fish (for example pollock or cod) with flavour similar to that of crab, shrimp, lobster and other shellfish. You can easily replace them with some scallops or prawns here.

	Dressing
1 Small cucumber, deseeded and sliced 3 Cherry radishes, sliced 150 g Salad mix (arugula, field salad, and radicchio) 125 g Blackberries 200 g Surimi	2 tbsp Fresh lime juice 3 tbsp Crème fraîche 1 tbsp Horseradish cream 2 tbsp Kefir Sea salt and freshly milled pepper

Rinse the cucumber, dry and cut in half lengthways. Use a teaspoon to scoop out the seeds, and discard. Cut the cucumber into thin slices. Wash the cherry radishes, dry, and cut into thin slices.
Combine salad mix, sliced cucumber and radishes into a large bowl. Top with the blackberries and surimi.
In a small bowl, mix together the lime juice, crème fraîche, horseradish cream and kefir. Season with salt and pepper. Serve the salad with the prepared dressing.

BLACKBERRY CHEESECAKE BARS ON A VANILLA PECAN CRUST

Have you seen Pioneer Woman bake these yet? If not, set your DVR…love her!!!!

Ingredients

Crust:
nonstick foil
One 11-ounce box vanilla wafers
1/2 cup pecans
1 stick (1/2 cup) butter, melted
1 1/2 teaspoons vanilla

Filling:
Three 8-ounce packages cream cheese
1 1/2 cups sugar
4 eggs
1/2 cup sour cream

Topping:
4 cups fresh blackberries
1 cup sugar
1 tablespoon cornstarch

Directions

Preheat the oven to 350 degrees F.

For the crust: Line a 9-by-13-inch pan with nonstick foil.

Food process the vanilla wafers and pecans into crumbs. Add the melted butter and
vanilla and pulse again until combined. Pour the mixture into the pan and press the crumbs into the bottom.

Filling: Beat cream
cheese and sugar in mixer until fluffy. Add the eggs one at a time. Add the
sour cream and mix again.

Pour the filling on top of the crust. Smooth top with offset spatula and bake for 50 minutes. Turn off the oven, open the oven
door and allow the pan to sit in the open oven for 15 minutes. Remove
and set aside to cool.

For the topping: Add the blackberries,
sugar and 1/4 cup water to a saucepan. Bring to a boil over
medium-high heat and cook until the juices thicken slightly, 4 to 5
minutes.

In a small bowl, make a slurry by stirring together the
cornstarch and 2 tablespoons water until smooth. Add the slurry to the
berries, return to the boil and cook for another 1 to 2 minutes. Turn
off the heat and cool the mixture. Oops-you can see I was in a rush and didn’t cool it but next time I will!!!

Pour the blackberries over the
cheesecake and place the pan into the fridge to cool and set for at
least 2 hours but longer is better.

When ready to serve,
remove the cheesecake from the pan by lifting the edges of the foil.
Slice into squares a big knife.

Recipe adapted from Pioneer Woman

Blackberry Basil Margaritas

Slushy blackberry margaritas with a hint of basil bring a little summertime flavor to the coldest winter days. I created this recipe for Old El Paso. You can find a great selection of game day drinks on their website. Thank you for supporting the brands that keep me inspired in the kitchen.

Raise your hand if you’ve had enough of this ridiculous weather. This has been the coldest winter I remember… ever. Our pipes froze twice and every time I leave the house I put on so many layers that I can barely move. I’d give just about anything to go back to the time before I ever heard the phrase “polar vortex.” I’m starting to get cranky. I could definitely use a drink – preferably one that reminds me of summer.

So, let’s crank up the heat and make some margaritas! I created this recipe last summer to go along with some of the recipes I developed for Old El Paso (like the vegetable taquitos that they’re pictured with), but thanks to frozen blackberries, you can make these slushy treats any time of year. They have just the right amount of sweetness and they go great with spicy foods, so if you’re having a party this weekend they’d be a perfect addition to your “Big Game” lineup.

(Margaritas are my favorite, but if you’re not big on tequila you can also make these with rum for a daiquiri-like drink. Or leave the alcohol out entirely for a fun slushy.)

Blackberry Basil Margaritas

Make the basil syrup ahead of time and you’ll be ready to mix up drinks at a moment’s notice! It will keep refrigerated for several days.

Author: Lauren Keating

Serves: 4

Ingredients

¼ cup sugar
¼ cup water
¼ cup loosely packed fresh basil, torn into large pieces
1 cup frozen blackberries, defrosted
¼ cup fresh orange juice
½ cup tequila
4 cups ice

Preparation

Combine sugar, water, and bail in a large saucepan over medium heat. Simmer 5 minutes, or until sugar dissolves and basil wilts (liquid will be clear). Let stand 15 minutes; discard basil.
Add sugar syrup, blackberries, and orange juice to a blender. Process until smooth. Strain mixture through a fine mesh strainer placed over a pitcher; discard seeds. Add the liquid back to the blender, along with tequila and ice. Blend on high until drink is smooth and slushy.

Nutrition Information

Calories: 139 Fat: 0.2 Carbohydrates: 17.6 Fiber: 1.9 Protein: 0.6

3.2.2265

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