BLACKBERRY BLISS
Recipes and Photos by Taylor Johnson
S
ummer’s bounty has begun. For me, delicious vine-ripe blackberries are ready for picking right in my backyard.
Blackberries, although delicious fresh, are also great for cooking. Epicure this month features a blackberry compote that can be used in a number of ways, including both sweet and savory. Whether you grow your own berries or need to make a stop at your local fruit stand, this simple blackberry concoction should be on your to-make list this summer!
TORTILLA-CRUSTED SALMON WITH BLACKBERRY COMPOTE & AVOCADO RELISH
Blackberry Compote
INGREDIENTS
- 6 cups fresh blackberries
- 2-3 tablespoons lemon juice
- 3/4 cup sugar
- 1/4 teaspoon salt
DIRECTIONS
In a medium pan, mix the sugar, lemon juice and salt together.
Add blackberries and simmer for 30-45 minutes, stirring occasionally.
Blackberry Compote with Lime
INGREDIENTS
- 1/2-3/4 cup blackberry compote
- Juice of 1 lime
DIRECTIONS
Mix together in a bowl.
Set aside.
Avocado Relish
INGREDIENTS
- 1 avocado, diced
- 1/2 red onion, diced
- 2 tablespoons jalapeño, diced or thinly sliced (remove seeds to lessen heat)
- 4 tablespoons cilantro
- Juice of 1 lime
- Salt and pepper to taste
DIRECTIONS
In a small bowl, mix together the avocado, onion and jalapeño.
Squeeze lime juice and sprinkle salt and pepper over the mixture and mix again.
Set aside.
Salmon
INGREDIENTS
- 4 salmon filets
- 12-ounce bag tortilla chips, crushed
- 2 eggs
- 1 tablespoon milk
- 4 tablespoons butter, melted
- Salt and pepper to taste
DIRECTIONS
Line a baking sheet with parchment paper.
Make an egg wash, whisking together eggs and milk.
Place salmon filets on baking sheet and brush with egg wash, then sprinkle with salt and pepper.
Cover the top of the salmon with crushed tortilla chips, then drizzle melted butter over the top.
Broil filets for 6-10 minutes.
Remove from oven.
Plate.
Down the center of each filet, top with blackberry-lime compote and avocado relish.
Serve and enjoy!
CREAMY BLACKBERRY CRUMB ICE CREAM
(NO CHURN!)
Crumb
CRUMB INGREDIENTS
- 1/2 cup flour
- 1/2 cup light brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 5 tablespoons butter, room temperature
- 1/3 cup old-fashioned oats
DIRECTIONS
Preheat oven to 375 degrees.
In a large bowl, mix together flour, brown sugar, cinnamon and salt.
Cut butter into cubes and add to mixture, mixing with hands until evenly combined.
Add in oats and continue with mixing/combining by hand until all is incorporated.
Line a baking sheet with parchment paper.
Crumble mixture onto sheet and refrigerate for 10 minutes.
Remove from fridge and bake for 7-9 minutes.
Remove from oven and set aside.
Ice Cream
INGREDIENTS
- 2 cups heavy whipping cream
- 8 ounces mascarpone cheese, room temperature*
- 1/4 cup sugar
- 1 can sweetened condensed milk (14 ounces)
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1- 1 1/2 cups blackberry compote
- 1- 1 1/2 cups crumb
DIRECTIONS
In a stand mixer, whip the heavy whipping cream until peaks form.
Add in mascarpone cheese, sugar, sweetened condensed milk and vanilla extract.
With paddle attachment, mix until well-combined, scraping the sides intermittently. Remove mixing bowl from stand and add blackberry compote and crumb.
Fold in with spatula until just combined.
Transfer mixture to a bread pan lined with parchment paper.
Freeze for 6 hours.
To serve, top with extra compote and crumb!
*You can substitute 8 ounces cream cheese plus 4 tablespoons unsalted butter plus 1/4 cup heavy whipping cream if you don’t have mascarpone cheese. Mix together thoroughly in a stand mixer.
BLACKBERRY COMPOTE BALSAMIC DRESSING
INGREDIENTS
- 1/2 cup blackberry compote
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
DIRECTIONS
Whisk together all ingredients in a small bowl.
Add desired amount to your favorite lettuce/salad greens and toss.
Top with your favorite salad toppings. (Here, I’ve added blueberries, strawberries, zucchini, tomatoes, avocado and feta cheese; I placed a dollop of leftover dressing on top.)
Add chicken for protein or some toasted pecans or almonds for some crunch.
