44 - Wednesday, August 17, 1994 - North Shore News One of the best treats of summer Is free The only cos st for enjoying B.C. blackberries is some time and maybe a Edena Sheldon CUISINE SCENE WE ALL know where they are — along the roadsides, alongside the Seawalk in Ambleside, running up 31st in West Vancouver, tucked into dark corners of our parks, even running up my driveway and all along our cliffside-back deck. Blackberries! Summer's trea- sure. Free for the taking (patience required) with the sweetest prize of all. Where I come from (Los Angeles), blackberries make a brief appearance sometime in August. Brought in from Oregon or Washington, they are sold in half- int little boxes for 6.50 or so. No, lam not kidding. So, when we moved to beautiful British Columbia some six years ago, and IJ real- ized that the house we - had purchased came completé with black- berries — I felt privi- allow the thick bram- bles to do what they like, climbing. and growing all over the ‘place with wild abaridon. My chickadees love them, our raccoons core every summer evening (during late night's David Letterman show) to pick the ripest verries with their delicate hands, and our. Scottie Angus i$ crazed for them as /ais morning treat. There is a certain innocence about berry picking. My husband reminded me of this when I asked him to pick me a bucketful last weekend. Right there, on our own roadside, he brought in some four quarts in less than 45 minutes. A tiny finger prick or two was the culy price he paid. And his reward was a warm cobbler three hours later! Known as the bramble in England and Scotland, this jet black plump berry is a gem. What a sight to see these glistening berries amongst the thorny, unwelcoming thicket of intertwined brambles that hold them. Sort of a “see-if-you- can-get-me” tease. We walked along the Seawalk in Ambleside last Suaday after- noon. I saw well-heeled couples picking and eating these berries with abandon. I saw a trio of Middle-European ladies picking berries by the handful, and carrying them home right in their aprons, hammock-style. Children were picking them, topping off their tiny buckets, while mums looked on in apprecia- tion. And, on the way home, t saw lots of teens along the hilly road- sides picking big tubfuls to take home for dinner. The edible charms of this noble berry are many, This week's recipes ave from my own files, and i hope you enjoy them, Next spring, watch for the beau- titted white blossonis that blount on the thickets and mark thei location in your mind, for they ace a sure spot for future berry picking rest August. There's an added bonus. | read ina favorite book (ferries by Mary Forsel) tecently that ian old Cornish belier says that the very first blackberry spotted grow ig is the wild cach year will banish ugly warts, and tf the plant blossanis ia cary June. bisa sure sin ofan early harvest. The Cornish even apply Glickberry leaves to seals, While repeating an ancient chia. All this and pies, cubbless, and Shortcakes too? Quite a prize, just tor the picking. Happy summer! Cook's tim HW the kitchen's too hot for you, and the vines in your secret picking spot have been stripped bure of berries run over to the Saskatchewan Pavilion Restaurant at Park Royal South, They've got blackberry pies, a wonderful Seskatoonberry/raspber- ry pie, and their very ovn “blap- ple” (blackberry and apple combo). You can buy the pies unbaked (to finish off in your own oven) or warm from their ovens, Add a scoop of vanilla ice cream, place the pie in your own pretty pie dish and your secret’s safe with me! The last slice of their Saskatoonberry/raspberry pic is on 66 J saw well-heeled couples picking and eating these berries with abandon. 99 my own counter right now! BLACKBERRY PIE Sometimes simple is best. This pie couldn’t be more simple — three ingredients and your favorite pie pastry. That’s it! Pick big, lush, ripe bursting- with-flavor berries off your secret thicket and rush them home io make this pie for dessert. Makes one double-crust 9” (23 cm) pie. Serves six. Pie pastry for one double-crusted pie 4c. (750 mL) ripe blackberries 14 c. (375 mL) granulated sugar 4 Tbsp. (69 mL) cornstarch Milk (optional) Line a pie dish with pastry. Chill pastry 30 minutes. Preheat oven to 425°F (220°C). Combine the berries with the sugar and cornstarch, tossing gen- tly but thoroughly to combine. Pile filling into bottom crust. Top filling with remaining pastry, fluting sides to seal pie. Cut several slashed vents in top crust to allow steam to escape (cut vents near center of pie). Brush top crust with milk, if desired (creates a nice sheen). Bake pie on a shallow baking sheet (to catch any bubbling juices) for about 50-60 minutes, or until juices bubble up like jam and top crust is a rich golden brown. Remove pie te a wire rack. Cool several hours before slicing. BLACKBERRY KETCHUP I've been making this berry ketchup for several seasons now and friends simply love it! few w scratches NEWS photo Mike Wekeftsid TWO-YEAR-OLD GEORGIA from North Vancouver picks fresh biackberries right in her awn backyard. When the bucket is filled, she will take them to mom for a couple of pies and soma home-made jam. These berries are Mother Nature's gift to us In summertime. Keep bottled in pretty tall con- tainers (like ketchup!), refrigerated, until ready to serve (up to three months), Serve as an accompaniment to grilled sausages or thick pork chops, alongside grilled duck or chicken bevasts, or use it to slather a meat- loaf before baking. Deli-cicus as a spread for barbecued turkey burgers on a toasted bun. 1 Ib, (500 y) fresh ripe blackberries % Ib. (125 g) brown sugar % Ib. (125 g) white granulated suger Ke (60 mL) apple cider or rasp- berry vinegar ¥ tsp. (2 ml) ground cloves 4 tsp. (2 mi) ground cinnamon % tsp. (1 mL) ground allspice Cayenne pepper, to taste The use of a heavy enameled cast iron or stainless steel pan is essential for the recipe to prevent off-taste and scorching. Combine all ingredients togeth- er and bring to a boil. Reduce the heat, and simmer the mixture about 45 minutes until thickened, glossy, and “ketchup-like.” Remove from heat, and cool to barely warm. Pour into clean jars or bottles, cap, and refrigerate until ready to serve. DOUBLE BLACKBERRY SAUCE This heavenly sauce for ice cream (or pound cake or shortcake) gets its goodness twice from ripe blackberries. As a purée, and in whole berries. Pick really soft, real- ly ripe berries for this recipe. Keeps, refrigerated, up to five days. Serve chilled. Makes two generous cups (S00 mL} sauce. 3c. (750 mL) ripe fresh blackber- ries, puréed ic. (250 mL) additional black- berries, left whole 4-6 Tbsp. (50-75 mL) granulated sugar (to taste) Squeeze fresh lemon juice 2 Thsp. (30 mL) créme de cassis or blackberry tiqueur Strain the puréed berries through a fine sieve to eliminate the seeds. Use a rubber spatula to scrape all the purcé off backside of sieve. Flavor the purée with sugar to taste. Add the whole berries, the squeeze of lemon juice, and the liqueur. Cover and chill sauce until teady to serve. BLACKBERRY COBBLER Get out there now and pick those wild blackberriss that are lin- ing our walkways snd neighbor- hood roads in ripe abundance. Then bring them home and make this wonderful old-fashioned cobbler for the family to enjoy for dessert. Makes one rectangular cobtier. Serves four tu six. 1 qt. (1 L) fresh rige blackberries ic. (250 mL) granulated sugar 3 Thsp. (45 mi.) all-purpose flour % tsp. (2 mL) ground cinnainon 3 Tbsp. (45 mL) cold butter Quickly rinse the berries in a colander with a gentle spray of water. Dry off on an absorbent cloth. Toss berries with sugar, and spoon into a lightly buttered rectan- gular ovenproof dish. Combine flour and cinnamon and sprinkle over the berries evenly. Dot with butter, cut into bits. Set aside, and quickly prepare pastry. 2c. (500 mL) all-purpose fleur %e. (5@ mL) granulated sugar % tsp. (2 mL) salt 2 tsp. (10 mL) baking powder % ec. (125 mL) cold butter % ce. (125 mL) cold milk Whisk together flour, sugar, salt and baking powder. Cut in the but- ter until mixture resembles coarse crambs. Stir in the milk and gather dough into a ball. Dough will be soft. Lightly roll dough out on a lightly floured surface 4%” (S mm) thick and large enough to fit inside sides of baking dish. Place the dough over the berries, and poke pastry down inside rim of dish all around. Slash vents in several places over pastry, cutting through dough to berries. Bake cobbler in centre of a pre- heated 375°F (190°C) oven 35-45 minvtes or until crust is golden brown and berry juices bubble up like jam. Remove cobbler frem oven. Sprinkle top of hot pastry at once. with 1-2 Tbsp. (15-30 mL) granu- lated sugar. Allow cobbler to cool until room temperature before serving to allow juices to thicken. Serve cobbler in wide, shallow bowls. Accompany with softly whipped cream or vaailla ice crearn, if desired, or pass around a pitcher of cold cream to pour over each portion. BLACKBERRY MUFFINS Serve these berry-studded muffins with lets of cold butter for a great breakfast ox brunch treat. Do not over beat the batter — a sure-fire guarantee for tough muffins! The batter will be lumpy, § it’s supposed to be that way! ‘ Makes 12 regular sized muffins. 1% c. (375 mL) all-purpose flear 1 generous c. (250 mL) fresh ripe blackberries 1 large egg %¢, (125 mL) milk 2 Thsp. (36 mL) melted butter 2 tsp. (10 mL) baking powder ¥% tsp. (2 mL) salt % tsp. (2 mL) ground cinnamon (optional) or grated rind from - 1 orange ¥% ¢. (125 mL.) granulated sugar Powdered sugar Preheat oven to 400°F (200°C). Grease muffin tin, or line with muffin paper liners. Set aside. Measure out % c. (50 mL) of the flour and toss with the berries to coat evenly (this will prevent berries from sinking to the bottom of the muffins during baking). In a bowl, beat the egg lightly. Stir in milk and melted butter. Whisk together the remaining flour, baking powder, salt, cinna- ron or grated rind, and sugar. Sprinkle dry mixture over liquid mixture. Stir with a wooden spoon sever- al times — just enough to moisten the flour. Do not beat smooth, bat- ter will be lumpy. Gently fold in the floured berries. Fill muffin tins two-thirds full, Bake at once for 20-25 min- utes. Remove from oven. Cool five minutes in pan before turning out. Dust tops with confectioner’s sugar before serving. Serve warm, freshly baked.