I have one copy of The Blackberry Farm Cookbook to give away, and, gosh is it fabulous!!! It's coffee table-pretty with tons of drop-dead gorgeous pictures. It would be a shame, though, if you didn’t give it a real workout in the kitchen. There are so many recipes that I’m excited to try - Blackberry Barbecue Sauce (it sounds sooo good), Roasted Peach Tart, Angel Biscuits…
Here’s a fantastic recipe - Blackberry Cobbler. I made it for Memorial Day and it was wonderful. I don’t usually love cobblers, because they’re never sweet enough for me. But this one was perfect, plus I loved the addition of the lime zest to the blackberries.
Two tips - Don’t skimp on the eight cups of blackberries, because they cook down a lot AND I added a touch more buttermilk to the dough.
8 cups blackberries
1¼ cups sugar
Zest and juice of ½ lime
1 tablespoon cornstarch
1¼ cups all-purpose flour
1¼ teaspoons baking powder
¼ teaspoon baking soda
1/8 teaspoon fine sea salt
6 tablespoons (3/4 stick) unsalted butter, cut into small cubes and chilled
¼ cup buttermilk
- Preheat the oven to 350°F.
- In a large bowl, toss together the blackberries, 1 cup of the sugar, and the lime zest. In a small bowl, whisk together the lime juice and the cornstarch until smooth. Drizzle the lime juice mixture over the blackberry and toss to combine. Scrape the blackberry mixture into a 10-inch cast-iron skillet and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and the remaining ¼ cup sugar. Use your fingertips to rub the butter into the flour mixture until it is the texture of coarse meal. Make a well in the center of the dry ingredients. Pour the buttermilk into the well and stir with a fork until the mixture comes together. Crumble the dough evenly over the top of the blackberry mixture.
- Bake the cobbler for 40 minutes, or until the blackberry filling is bubbling and the topping is golden brown. Let the cobbler rest for 10 minutes before serving.
Photo/Beall + Thomas Photography
For a chance to win a copy of The Blackberry Farm Cookbook, here's all you have to do:
In honor of Blackberry Farm’s gorgeous gardens, tell me your favorite fruit or vegetable.
Enter any or all of these three ways, as many times as you wish.
- Leave a comment to this post, telling me your favorite fruit or vegetable. If you're leaving a comment, make sure your name takes me back to a way to contact you.
- Send me an email, titled Cookbook Giveaway, telling me your favorite fruit or vegetable - FNMusings@gmail.com
- Tweet me, telling me your favorite fruit or vegetable - http://twitter.com/SueonFood. Using hashtag #Cookbook Giveaway is not required, but would be helpful.
Write one word or one page, I don’t mind…but make it one vegetable or fruit choice per entry. You have until 11:59 pm, Eastern Time on Saturday, June 5th. Contest open to US residents over 18. I'll select a winner randomly and contact him or her to get mailing information. Good luck!
15 comments:
Holy goodness, that cobbler looks delicious! I absolutely adore berry season, but my favorite peak-of-the-season fruit is an apple. I'm pretty sure nothing beat a ripe apple, picked fresh from a tree in the middle of autumn.
Hi Emily Lou!
Consider yourself entered into the mix. And good choice! I think I'd go with a fresh, gorgeous, juicy orange.
That looks too delicious. The blackberry bushes around the barn are starting to show signs of fruit. I doubt I could get 8 cups out of them.
Favorite fruit? That's a tough one! With summer unofficially here, I'm thinking of the ultimate summer fruit right now - Watermelon!
Bing cherries. I can't even make anything containing cherries, because I eat half of them before preparation is completed.
Rach and Amy,
Noted!
Nothing beats a ripe from the tree juicy Jersey peach - hands down as my favorite fruit. If that recipe (and the photos in your post about the farm) are an indication of what goodies are inside that book, it looks like a winner.
Linda,
A great peach is a wondrous thing. Actually, peaches would be great in that cobbler too.
I'd have to say blueberries. Not just for the taste but for the family ritual: each September my parents bring me an enormous container of wild blueberries from a farm in southern MA. I make as many pies as I can fit (unbaked) in the freezer, eat a bunch with yogurt and cereal, and freeze the rest to enjoy through the winter. (When they're air dried from the farm they don't stick together when frozen either, so you can just scoop them out as you need them).
I loveeee Cherimoya’s a.k.a. the custard apple!
Tom,
It's NEW JERSEY that has the best the blueberries! I guess Maine is a close second.
Jon,
You're so sophisticated!
I love most fruits but watermelon has to be my favorite.
Hi Joan,
Watermelon IS good. And I just read that you get more benefits from the lycopene in the watermelon when you serve it at room temperature.
I see that you’re interested and fascinated in food stuffs. This is awesome Blackberry Cobbler. You see, we have this food site Foodista.com (http://www.foodista.com) that is a food and cooking encyclopedia that everyone and anyone can edit. Maybe you are interested in sharing some of recipes to us or share your knowledge about food stuffs and techniques, or maybe you just like to write reviews about food, restaurant and recipes...why don't you visit us sometimes, if its food you're interested in, then we are interested in you. Don't hesitate to check us out.
I hope to see you there.
Cheers!
Have to say the glorous Sweet Potato. Love it all on its own but also like how it can be a star on the dinner table or the dessert table!
Hi Christine,
Yes, I've seen foodista. It's a great resource. I will definitely continue to check it out.
Darling DC,
Great choice, but you were too late to enter. :-( Not to worry, though, another giveaway is coming up soon.
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