Our bountiful annual blackberry crop is now in evidence along roadsides around the Lower Mainland.
If you head out to pick some free blackberries be sure to wear long sleeves and protect your eyes from swishing blackberry canes, as the thorns can really put a damper on your berry picking afternoon.
Wash the berries once you get them home. Fill the sink with tepid water and gently swish the berries around. Drain them in a colander and then turn them out onto paper towels to dry. Use them quickly once they're washed. The following are a few ideas to help you take advantage of this yearly gift.
Blackberry Waffles
1½ cups all-purpose flour 1/3 cup quick oats (not instant) 2 tsp baking powder 1/3 cup brown sugar 1/8 tsp salt ½ tsp cinnamon 2 eggs 1 tsp vanilla 1 plus 1/3 cups milk ¼ cup butter, melted 3 cups fresh blackberries, divided use 2 cups maple syrup
In a medium saucepan over low heat, mash two cups of the blackberries with a potato masher. Add maple syrup. Stir and heat until syrup is hot. Pour mixture through a sieve into a bowl, mashing berries with a spoon to extract as much juice as possible; discard seeds and solids left in sieve. Pour syrup back into a saucepan and keep warm.
Preheat waffle iron and spray with non-stick spray. In a medium bowl, combine the flour, oats, baking powder, brown sugar, salt and cinnamon. Stir in eggs, milk, melted butter and vanilla until well combined; fold in the remaining cup of blackberries. Cook waffles according to waffle maker's instructions; serve with butter and the blackberry maple syrup. Makes four servings.
Warm Blackberry, Bacon & Apple Salad
½ cup toasted hazelnuts or pecan halves 8 strips of bacon 1 large Granny Smith apple 1 Tbsp butter 1/3 cup red wine vinegar 2 tsp liquid honey 1½ cups fresh blackberries 1 Tbsp red wine vinegar 1 Tbsp olive oil ½ tsp Dijon mustard 6 cups baby spinach
In a large frying pan over medium high heat, fry bacon until crisp. Remove from pan and drain on paper towels. Cut the apple into quarters and remove the core, then cut each quarter in half lengthwise. Remove all but two tablespoons of bacon fat from the frying pan. Add the butter and sauté the apple slices over medium high heat for about four minutes until golden on both sides but still crisp; remove to a warm plate.
Put the vinegar and honey in the pan and allow to bubble for about 30 seconds; add the blackberries, stir and remove from heat. In a small bowl, whisk together the tablespoon of vinegar, tablespoon of olive oil and the mustard until completely blended.
Toss the spinach leaves with this mixture and divide them equally onto four salad plates. Crumble the bacon into large pieces and place equal portions of bacon, apple slices and toasted hazelnuts or pecans on each plate. Spoon some of the blackberries and hot dressing from the pan over each salad; serve immediately. Makes four servings.
Blackberry Limeade
6 cups water, divided use 3 cups fresh blackberries 1 cup sugar 2/3 cup fresh lime juice (about four large limes) Thin lime slices and additional blackberries for garnish
Place one cup of water and the blackberries in a blender; process until smooth. Press the blackberry puree through a sieve into a large pitcher; discard seeds. Add the remaining five cups of water, the sugar and the lime juice; stir until sugar is completely dissolved. Place a lime slice and a few blackberries into each of eight tall glasses along with several ice cubes; pour about one cup of limeade into each glass. Makes eight servings.
Angela Shellard is a selfdescribed foodie. She has done informal catering for sports and business functions. Contact: ashellard@hotmail. ca.
