Black Beauty Blackberries

Sweet and savory recipes using summer’s bounty

On a hot August day, I decided to take two visiting Japanese students on a tasty adventure to pick blackberries. Never having done this, they were very enthusiastic to go, and I knew that three pairs of hands instead of one would make quick work. When we arrived at the bramble bush patch, I gave each one of them a container and sent them off in different directions, pointing out where I thought the best berries would be.

As I picked and filled my container with the juicy jeweled fruit, I mentally salivated over the tarts, pies and sauces that I could make with them. In no time, with my slightly blistered hands stained a gorgeous purple color, I had filled enough containers to make my dream blackberry treats a reality, plus I’d have enough to freeze for winter use.

Checking on the progress of my guests, I found both of them grinning with satisfaction and noticed that each one had but a handful of blackberries.

Not wanting to seem disappointed, I offered to help fill their containers. They politely nodded in agreement and we began to pick—or, rather, I began to pick—while they began to converse in Japanese as they examined each berry and chose only those that were uniform in size and color.

They picked judiciously, placing each one gently in their containers, and were really enjoying what can only be described as a Zen moment, knowing where they were and focusing on choosing the perfect berries.

Arriving home, I placed some of the blackberries in a bowl and gently covered them with water, then lifted them out of the water with a slotted spoon and placed them on paper towels to dry. Into berry bowls they went, with a light hailstorm of powdered sugar over the top. As we enjoyed their sweet-tart flavor, I answered their questions about how to use them in cooking and how to store them.

I told them that blackberries would keep in the refrigerator unwashed and in single layers on a tray lined with paper towels for several days. For freezing, they learned to place unwashed berries on a tray in a single layer and, when the berries were rock hard, to transfer them to plastic bags.

Frozen berries can keep for a year.

My guests left thanking me for a berry nice day, and whenever I take out a package of frozen blackberries and make a cobbler, pie, tart or fruit sauce, I think of them and am grateful for the gift of mindfulness that they gave to me on that blistering hot August day. I learned a valuable lesson from them about being in the moment and realized that nature can teach us this in subtle ways. NHH

Black and Blueberry Smoothie SERVES 2 OR MORE DEPENDING ON GLASS SIZE

What’s better than a frappe on a hot summer day? A smoothie made with summer fruits, blackberries and blueberries. Power up!

1 small banana

1 cup fresh blackberries

1 cup blueberries

1 cup milk

5 ounces blackberry yogurt

1 teaspoon vanilla extract

½ cup crushed ice

Fresh mint sprigs for garnish

Place everything in a blender and whirl until well blended and smooth.

Pour into tall glasses.

Garnish and enjoy.

Blackberry Mascarpone Cake SERVES 8

This super-moist blackberry cake is powered by the addition of mascarpone cheese, a full-fat creamy cheese similar in consistency to cream cheese.

11/2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons grated orange zest

5 tablespoons unsalted butter, melted and cooled

2 large eggs

1/2 teaspoon almond extract

1 cup mascarpone cheese, at room temperature

2 cups fresh blackberries

1 tablespoon flour

Whipped cream or confectioner’s sugar for the top

Butter and line a 9-inch-by-11/2-inch cake pan with parchment paper. Set aside.

Preheat oven to 350°F.

In a bowl combine the flour, baking powder, salt and orange zest.

In a separate bowl, whisk together the butter, 3/4 cup sugar, eggs, extract and cheese until smooth. (Alternately, use a hand mixer.)

Mix the dry ingredients with the egg mixture. Dust 11/2 cups of blackberries with 1 tablespoon flour and fold them into the batter.

Transfer into the cake pan and bake until firm and golden brown, about 35 minutes.

Cool on wire rack.

Place the remaining 1 cup berries and the 2 tablespoons sugar in small saucepan and cook over medium heat until the berries begin to exude their juice. Lower the heat and continue cooking until the mixture thickens slightly. Cool and set aside.

To serve: Dust the cake with confectioners’ sugar and cut into wedges.

Blackberry Scones MAKES 8 SCONES

Breakfast is better with blackberry scones, right out of the oven. Prep the dry ingredients the night before, then add the blackberries and cream just before popping them into the oven. Serve with butter, jam or clotted cream, oh, my!

Dough

2 cups plus 2 tablespoons flour

1 tablespoon baking powder

½ teaspoon salt

¼ cup sugar

4 tablespoons cold grated butter

2 cups washed and dried blackberries

1¼ cup heavy cream

For brushing on top

2 tablespoons melted butter

2 tablespoons coarse white sugar

Preheat oven to 375°F.

In a large bowl combine 2 cups of the flour, baking powder, salt and sugar and mix well. Add the grated butter and gently mix in.

In a smaller bowl, combine the blackberries with the 2 tablespoons flour and gently fold into the flour and butter mixture. Add the heavy cream and mix gently just until mixture comes together and forms a ball of dough.

Line a baking sheet with parchment paper and transfer the dough to the baking sheet.

Gently pat the dough into a 10-inch circle.

Brush the top with the melted butter and sprinkle evenly with coarse white sugar.

With a knife, score the top to create 8 equal wedges.

Bake for 25 minutes or until golden brown.

Separate into wedges to serve.

Oven Roasted Pork Tenderloin With Blackberry Balsamic Sauce SERVES 6

Utterly delicious roasted pork tenderloin is tender and juicy and made even more special when served with a sweet and tart blackberry and balsamic sauce.

3 cups blackberries

1 whole pork tenderloin (about 1-¼ pounds)

Salt and pepper to taste

2 tablespoons balsamic glaze

2 tablespoons honey

Place the blackberries in a small saucepan and add 2 tablespoons water. Cook the berries over medium heat until they are very soft. Transfer them to a fine mesh sieve placed over a bowl, and use a wooden spoon to press on the berries to exude as much juice as possible. Discard the solids. Return the berries to the pan, add the balsamic glaze and the honey, and stir to combine well and allow the mixture to thicken slightly. Set aside.

Place an empty large cast iron pan in the oven and preheat the oven to 400°F.

Rub the tenderloin liberally with salt and pepper, carefully place it in the pan and cook it for 7 minutes on one side; turn meat over and cook for another 7 minutes.

Start brushing the meat with half of the sauce continue to cook until an internal temperature of 145°F is reached.

Transfer the meat to a cutting board and allow it to stand, covered loosely with aluminum foil, for 5 to 10 minutes.

Cut the meat on the diagonal into 1-inch-thick slices. Serve with some of the remaining sauce spooned over the slices.

Blackberry Salad SERVES 4

Blackberries make an artistic statement in this salad not only for their pretty look but also for their delivery of texture and taste, cool, crunchy and slightly sweet.

3 tablespoons white balsamic vinegar

1 teaspoon dry mustard

4 tablespoons maple syrup

½ teaspoon salt

1/4 cup extra-virgin olive oil

2 tablespoons fresh minced mint

4 cups fresh-torn mixed salad greens

1 cup fresh blackberries

1/4 cup thinly sliced scallions

½ cup pearl mozzarella balls, drained

½ cup candied walnuts

1/4 cup granulated sugar

1/4 teaspoon cinnamon

½ teaspoon salt

For the dressing

In a jar, add the vinegar, mustard, maple syrup, salt and mint.

Cap and shake the jar until the dressing is emulsified. Set aside.

For the salad

Toss together the salad greens, blackberries, scallions, mozzarella balls and walnuts in a large salad bowl.

Drizzle with the dressing and toss.

Candied Walnuts MAKES 1½ CUPS

2 tablespoons unsalted butter

11/4 cups walnut halves

1/4 teaspoon cinnamon

Pinch salt

Line a baking sheet with parchment paper and set aside.

Melt the butter in a medium saucepan over low heat. Add the walnuts and stir to coat them well. Raise the heat to medium, add the sugar and cook until the sugar is dissolved, stirring often, about 5 minutes. Stir in the cinnamon, 1/2 teaspoon salt and transfer the mixture to the baking sheet. Spread the nuts in a single layer. Let the walnuts cool until hardened, about 15 minutes.