Blackberry Syrup & Then Some

I couldn’t really tell you why I haven’t been motivated to blog this year… I haven’t been nearly as diligent about going to the grocery store, cooking for one on a weeknight has be come a bit less appealing, and if I’m really honest, I’ve just been prioritizing other things. I’ve been keeping busy by having dinner with friends, pretending to eat healthy, going to the gym a bit, you know usual life things. The usual life things that I am out experiencing, rather than documenting and blogging about.

At the end of the day, I don’t think it really matters because I feel like most things in life wax and wane at some point, and there’s absolutely nothing wrong with that. I’ve still been enjoying cooking and food and as I downloading the pictures from my trip to Seattle last weekend, I realized I have a lot of things to share with you!

I believe I’ve mentioned before my dad’s epic skills in the garden. The thing that he’s been growing the longest and what we all count down to every year are blackberries. He’s continually trying new recipes and methods to make the most of the fruits of his labor – and because of his diligent efforts we’ve enjoyed some of the best pies, jams, sauces and syrups. Of course, not every recipe comes out just right the first time, but we have experienced some happy accidents, like jam not setting and becoming an equally delicious ice cream topping!

This year he gave me some delectable jam and syrup. Since I don’t usually keep ice cream in the house, I have been eating the syrup on all sorts of morning treats like french toast and pancakes – yum! He’s got this recipe just right and I am using is sparingly hoping that it will tide me over until the next blackberry season.

IMG_4577I made bread in June! Loved my pain de mie with its crisp crust and soft lofty center.

IMG_4584It also made the most delectable french toast. Slice thick. Add a splash of almond extract to the egg. Coat in almonds. Fry!photo-20mmm… fresh blackberry syrup on buttermilk pancakes

Blackberry Syrup (adapted from Joy of Cooking)

  • 1/4 cup water
  • 1/4 cup sugar
  • 1 cup blackberries (pureed and pressed through a fine mesh sieve)
  • 1/2 teaspoon grated lemon zest
  • 1 tablespoon port

Bring the sugar and water to a boil. Add berry puree, lemon zest and port. Reduce heat to medium-low and simmer 10 minutes or until thickened.

Russell’s Tips:

  • Be sure to strain your pureed blackberries, as the seeds are not so pleasant in a smooth syrup.
  • The recipe called for a cinnamon stick, if you want more of a spiced syrup you can add the stick to the simmering or a bit of cinnamon powder
  • Most importantly – TASTE TASTE TASTE! Every batch of berries is a little different, so be sure to taste as you go and adjust to the sweetness of the fruit you are using.

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