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Archives for August 2012

A Bevy of Blackberry Ideas

By Denise Pare-Watson

It is blackberry season. This year, on our annual berry picking day, we saw lots of interesting pickers and eaters. We saw some ingenious ideas for picking the most elusive berries that always tempt those who would challenge the thorny vines. Others were content to pluck a few ripe berries as they walked by the berry patch.

Blackberries | urbnspice.com

We headed to a popular berry picking spot armed with a secret weapon – our reach extenders that are frequently used in our home for high shelves. They were perfect to overcome the lack of stature and most importantly, the thorns. They worked like a charm! The highest branches laden with the best berries were within easy reach. It didn’t take long to fill our small buckets with large juicy berries. Our prized bucket of berries came dangerously close to being gobbled down by an eager young Labrador puppy who could hardly resist the luscious blackberries. It certainly was an entertaining wind-up to our annual blackberry picking adventure.

In order to feature the fresh berries, you can use them in a variety of ways. After thoroughly washing the berries, our usual process is to enjoy them with a light sprinkle of sugar, lime zest and vanilla bean paste.

Blackberry Merlot Sauce | urbnspice.com

Blackberry Merlot Sauce 

The remaining berries are generally made into the puree, which can be used in many ways. This is the method I use:

Blackberry Purée Method:

  • In a medium saucepan, add one cup of sugar for every four cups of berries (adjust to taste), two tablespoons of lemon juice and a vanilla pod, if available.
  • Simmer until the berries soften and become juicy – about 10 minutes.
  • Lightly crush and strain the mixture to remove the seeds, pressing with a rubber spatula to extract the puree. Discard the seeds.
  • The puree can be used in a number of ways, for example, Blackberry Merlot sauce recipe, which follows.

BLACKBERRY MERLOT SAUCE

Blackberry Merlot Sauce with Pork Tenderloin | urbnspice.com

Blackberry Merlot Sauce with Pork Tenderloin 

CHEF TALK: This sauce is very nice with ribs, pork or chicken. It is a red-hued sauce, transforming into a rich burgundy coloured sauce after baking.

Yield: approximately 3 cups of sauce

INGREDIENTS:

  • 1 1/2 teaspoons salt (or to taste)
  • 1/4 cup brown sugar
  • 3 Tablespoons all-purpose flour
  • 1 teaspoon dry mustard
  • 1/4 teaspoon ground cloves
  • 2 – 3 Tablespoons red wine vinegar
  • 1 Tablespoon fresh lemon juice
  • 1 cup Merlot (or water)
  • 1 1/2 cups blackberry puree (see puree method above)

METHOD:

  1. In a saucepan, combine the salt, sugar, flour, mustard and cloves.
  2. Add the vinegar, lemon juice, Merlot and blackberry puree, whisking to incorporate the ingredients together.
  3. Cook and stir over low to medium heat until slightly thickened.
  4. Set aside to cool. Use the sauce as you would any barbeque sauce (ribs, chops,etc.)
  5. If you are using the sauce on ribs, precook the 3 lbs. of pork ribs by either pre-boiling or broiling or grilling to brown. (serves 4 – 6 people)
  6. Return meat to the pan that you will finish baking the dish. Pour the sauce over the top of the meat. Cover the dish with foil. The dish can be prepared ahead to this point.
  7. Bake at 350°F for one hour, turning the meat occasionally to coat, uncovering the dish during the last half hour.
  8. If you are using pork tenderloin, sauté or grill lightly. Set aside. You may use the same skillet. Pour some of the sauce over the tenderloin and turn to coat. Finish in the oven until the pork is done. As an alternative, you can bake the tenderloin. Using a baking dish, add some of the sauce, turning to coat. Bake as above, turning occasionally until the desired doneness is reached.

NOTES:

  • If blackberry puree is not available for the Blackberry Merlot Sauce, you can also use cranberry sauce, which is especially tasty with pork.
  • If you want to save a few of the fresh berries for the freezer, place washed, dry berries on a parchment lined baking sheet in a single layer. Freeze the berries uncovered, until they are frozen solid. Then place the berries (now individually quick frozen – IQF) in zipper storage bags or containers. Voila! Ready for smoothies, for making fruit crisps or wherever your blackberry creativity may take you.
  • Keep some blackberry puree in reserve for Blackberry Lime Curd (the puree can be frozen). Any fruit puree can be made into a curd, similar to lemon curd. This gorgeous blackberry curd is burgundy-pink in colour.
  • As a light summertime dessert, Blackberry Lime Curd looks lovely piped into a meringue nest or tart shell with a garnish of mint.  There is a step-by-step recipe for Meringue Nests here.

Happy blackberry picking, everyone! Enjoy the season.

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Reductions
  • Straining
  • Vanilla Extract
    __________

If you make my recipe for Blackberry Merlot Sauce, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.comDenise Paré-Watson

The Urbnspice Chef

 

 

 

Follow me on Social Media:

Urbnspice Facebook Page – If you like what you see here, please LIKE my page. I would love that – thank you!

Urbnspice is on Twitter    

You will find lots of fun boards on Pinterest  

I am also on Instagram

Blackberry Lime Curd in Meringue Nests | urbnspice.com

Blackberry Lime Curd in Crispy Meringue Nests 

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Filed Under: Inspiration of Urbnspice Series, Sauces, Savory Tagged With: Blackberries, Fruit, Sauces

Rice Flour Tuile Garnish

By Denise Pare-Watson

What Is It Series

UrbnSpice asks, “What is It?” Series – 3rd Edition.  This edition of “Urbnspice Asks, What is It?” was inspired by a gluten-free menu that I recently created and catered for a special couple celebrating their 1st anniversary together. Since my speciality is pastry, I wanted the dessert to be very special indeed.  The mysterious photograph is a Rice Flour Tuile Dessert Garnish.

Beautiful lacey tuile dessert garnish | urbnspice.com

Beautiful lacy tuile dessert garnish 

As a pastry chef, it always concerned me that most celiac customers were not given dessert choices or options and I wanted to change that.  I was absolutely determined to offer them something other than sorbet or a fruit plate.  Since writing my latest book, “Chocolate Desserts Made Easy and Delicious – Gluten-Free Chocolate Desserts”, I have been experimenting further using my recipe repertoire to adapt, test and expand my selection of gluten-free desserts, including garnishes.

Creme Brulee | urbnspice.com

…

Read More »

Digiprove sealCopyright secured by Digiprove © 2016-2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Dessert Garnish, Food Fun, Gluten Free Recipes, What is It Series Tagged With: Biscuits, Cookies, Dessert Garnish, Flour, Flourless, Gluten Free Recipes, Tuile

Urbnspice asks, What is It?

By Denise Pare-Watson

A second instalment of “UrbnSpice asks – What is It?” A hint – it is not chocolate. It is not a rock. But, what could it be? Give me your best answer – let’s see who gets it right! Please leave me a comment and LIKE my UrbnSpice page if you want more of these.  https://www.facebook.com/Urbnspice

UrbnSpice asks, "What is It?" 1st Edition

1st Edition

Check out the answer to “Urbnspice asks, What is it?”  below:

Urbnspice – Edition One:  Click here

What is it? Is it chocolate? Is it………. What is your best guess!
The answer is: tidal washed sedimentary rock outcrops in Beachcomber Park, Nanoose Bay, BC. Inspiration comes from many places and this reminded me of many of your responses. It was interesting to see what people thought it might be. This is the actual colour of the rock formations. For more information on this beautiful hidden away park that only the locals know exist, here is the link.

Urbnspice – Edition Two:  Click here

UrbnSpice asks, "What is it?" - 2nd Edition | urbnspice.com
Apple-Lime Jellies, an old-fashioned confectionery. Here is the finished product. The original “guess-it” photo was a micro-closeup of the unfinished jellies after the liquid was poured into its curing container.

UrbnSpice – Edition 3:  Click here

Tuile Garnish | urbnspice.com

This edition was inspired by a gluten-free menu that I recently created and catered for a special couple celebrating their 1st anniversary together. Since my speciality is pastry, I wanted the dessert to be very special indeed.  The mysterious photograph is a Rice Flour Tuile Dessert Garnish.

 

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urbnspice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

Digiprove sealCopyright secured by Digiprove © 2016 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Food Fun, What is It Series Tagged With: What is It Series

Urbnspice celebrates First Year as Blogger and Cookbook Author

By Denise Pare-Watson

A Virtual Hug to all of You!

I have just celebrated my first year as Blogger and cookbook author

on my website

UrbnSpice Logo | urbnspice.com

On this journey, I have met many friends.

Thanks for hanging out with me and inspiring me every day.

There is lots more to come.

I am sending all of you a virtual hug!

Thank you, my friends,………………merci, mes amis!

A Virtual Hug | urbnspice.com

A Virtual Hug

“Happiness is baking with children”

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise  Paré-Watson

The  Urbnspice  Chef

 

 

Follow Me On this Journey:

Contact me by Email:        [email protected]

Visit the Website:         https://urbnspice.com

LIKE my Page on Facebook:  https://www.facebook.com/Urbnspice

Twitter:     https://twitter.com/urbnspice

Pinterest:  http://pinterest.com/urbnspice/

Instagram:  https://www.instagram.com/urbnspice

My Amazon Author Page:  Denise’s Author Page

 

 

Digiprove sealCopyright secured by Digiprove © 2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Inspiration of Urbnspice Series Tagged With: All About Urbnspice

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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