Sunday, April 22, 2012

Wild Blackberry Cobbler

I had a great weekend with friends and family.  We did so much, it's hard to decide where to begin.  How about food?
CORRECTION:  THE BLACKBERRIES ARE ACTUALLY DEWBERRIES.  SIMILAR, BUT BLACKBERRIES GROW UPRIGHT, DEWBERRIES ARE MORE TRAILING.  DEWBERRIES ARE ALSO SWEETER.
Jayne picked several pounds of blackberries by the pond (more about the pond tomorrow).


There are still plenty of red berries not yet ripe for picking next week.


They were perfect.  So juicy with amazing color.


We washed and rinsed them and put the berries into a large casserole dish.


I then tossed in a couple tablespoons of lemon juice, 1/2 Cup of sugar, 2 tablespoons of rice flour (gluten free), and a pinch of salt.


I skipped the usual oatmeal topping (I didn't have any in the pantry and didn't want to drive back to town), so I mixed a stick of butter with 1/2 Cup brown sugar, 1/4 Cup rice flour, 1 tsp cinnamon, and 1/2 tsp of nutmeg and of ginger, and poured it over the berries.


After 30 minutes in the oven at 375 degrees, the berries burst open and the juices got thick and bubbly.


Are you seeing this?


So good.  It was dessert after grilling some fish (tilapia, salmon, and a bass Breck caught at the pond), chicken, veggies (onion, zucchini, squash, red and yellow peppers, okra, and corn on the cob), and pineapple on the fire pit.

Jayne and Regan took on beverage duty and made some fancy margaritas with Corona beer.


I didn't have one, but they sure were cute.  More tomorrow about our trip to the pond.