Blackberry Summer Dream Recipes

BLACKBERRY SUMMER PUDDING

Steps:

• Toss 4 cups blackberries with the granulated sugar, honey and lemon zest and juice in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to medium low and simmer gently, uncovered, until the berries burst, about 8 minutes. Remove from the heat and stir in the remaining 4 cups berries. Let cool.
• Butter the bottom and sides of a 2-quart souffle dish and line with plastic wrap. Trim off the bread crusts, then line the bottom and sides of the dish with a single layer of bread, trimming the slices as needed to cover the dish completely.
• Spoon half of the berries and juice into the dish. Cover with a single layer of bread slices. Top with the remaining berries and finish with another layer of bread to completely seal the pudding. Pour any remaining juices over the top layer and cover with plastic wrap. Set a small flat plate on top and weigh it down with a large heavy can. Refrigerate the pudding at least 6 hours or overnight.
• Before serving, split the vanilla bean lengthwise and scrape the seeds into a chilled bowl. Add the cream and confectioners' sugar and beat with a mixer until it holds soft peaks.
• Remove the plate and plastic wrap and set the souffle dish in a sink filled with 1 inch of warm water to loosen the pudding. Place a serving plate on top, invert the pudding onto the plate and remove the plastic wrap. Serve with the whipped cream and more blackberries.

BLACKBERRY SUMMER SMASH

Steps:

• In a rocks glass, muddle basil (see note at top right) and 8 blackberries with lemon juice. Fill glass with large, square ice cubes and top with ginger beer and bourbon, if desired. Garnish with basil sprig and remaining 3 blackberries. Serve immediately.

BLACKBERRY DREAM

Steps:

• Mix all ingredients together.
• Refrigerate for at least one hour before serving.

BLACKBERRY SUMMER DREAM

Steps:

• Put frozen blackberries in a blender with the sugar and water and puree.
• Strain mixture into a large mixing bowl.
• Add the 9 cups of coffee and the pint of half-and-half.
• Blend well. Pour or spoon into 12-ounce glasses partially filled with crushed ice. Top with whipped cream and whole blackberries.