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Recipes with blackberries - 3 recipes

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Top rated Blackberries recipes

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Preheat the oven to 400°

  • 4 tablespoons unsalted butter, softened, plus more for greasing
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup plus 1 1/2 tablespoons sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk, at room temperature
  • 1 1/4 cups blackberries, plus more for serving
  • Sweetened whipped cream, for serving
4.7/5 (17 Votes)

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1. Make the crust: Heat oven to 400°

  • FOR THE CRUST:
  • 6 tbsp. unsalted butter, cubed
  • 3 tbsp. water
  • 1 tbsp. canola oil
  • 1 tbsp. sugar
  • 1/8 tsp. kosher salt
  • 1 cup flour
  • FOR THE FILLING:
  • 1/4 cup sugar
  • 3 tbsp. cornstarch
  • 1 tbsp. flour
  • 1/8 tsp. salt
  • 3 egg yolks
  • 1 1/2 cups milk
  • 2 tbsp. butter, cubed and chilled
  • 1 tsp. vanilla extract
  • 5 cups blackberries
4.6/5 (22 Votes)

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1. For the chicken liver mousse, rinse livers and pat dry with paper towel

  • CHICKEN LIVER MOUSSE
  • ½ lb (250 g) chicken livers, trimmed
  • Salt and freshly ground pepper to taste
  • 2 tbsp (30 mL) vegetable oil, divided
  • ¼ cup (60 mL) finely chopped shallots
  • 1 tsp (5 mL) chopped thyme
  • 3 tbsp (45 mL) brandy or Cognac
  • ¼ cup (60 mL) heavy cream
  • Large pinch ground allspice
  • 6 tbsp (90 mL) unsalted butter, cold, diced
  • Marinated Blackberry Topping
  • 1 tbsp (15 mL) balsamic vinegar
  • 1 tsp (5 mL) maple syrup
  • ¼ tsp (1 mL) finely grated orange zest
  • 12 blackberries
  • 12 slices baguette, cut ½ inch (1 cm) thick on bias
  • Parsley Salad Topping
  • Mix 1 tbsp (15 mL) thinly sliced shallots
  • ½ tsp (2 mL) red wine vinegar.
  • Let stand 15 minutes
  • Add ½ cup (125 mL) loosely packed small flatleaf parsley leaves
  • ½ tsp (2 mL) extra virgin olive oil
  • salt and pepper to taste
  • Toss to coat
1/5 (1 Votes)

Any burning questions? Our chefs answer!

CHICKEN LIVER MOUSSE CROSTINI WITH MARINATED BLACKBERRIES or PARSLEY SALAD Buttermilk Cake with Blackberries