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Winning Berry Contest Recipes

Our guest judge Ashley Rodriguez from http://notwithoutsalt.com has chosen our berry recipe winners!

Congratulations to the following winners and we hope you all enjoy your flat of berries.

1.       Joie, Eric, & Molly Goodman; Blue Ribbon Blueberry Soup

2.      Mary Sebring; Chicken with Blackberry Herb Sauce

3.      Marilyn Harvey; Berry Cobbler

Here are the winning recipes submissions:

Blue Ribbon Blueberry Soup:

Greetings,
I hope you will enjoy this recipe for Blue Ribbon Blueberry Soup!  I first had this at an Herb Society potluck back in Wisconsin.  The woman who brought it came prepared with a stack of copies of the recipe as she had gotten used to being asked for it every time she shared it.  She didn’t write her name on it so I can’t give her direct credit, but my family has loved it and we’re grateful to her still!  It is delicious eaten as suggested, simply topped with vanilla yogurt (shortbread cookies make a yummy side to it too), but we have also found other great ways to eat it.  It makes a fabulous topping for vanilla ice cream, a delicious sauce for shortbread or lemon pound cake and is even yummy as a dressing on a salad of butter lettuce with walnuts and goat cheese!  I love the simplicity of the recipe, it’s truly all about the blueberries.  Also, it’s not overly sweet so you can still taste the natural tartness of the berries and the flavor the cinnamon and lemon bring is wonderful.  Hope you enjoy it as much as we do!
Best of wishes,
Joie, Eric, and Molly Goodman

Blue Ribbon Blueberry Soup

1 qt. (4 cups) fresh or frozen blueberries
1 cup unsweetened apple juice
2 tablespoons sugar
2 wedges lemon
1 stick cinnamon
1/2 teaspoon vanilla
8 tablespoons vanilla yogurt

Place all of the ingredients except the yogurt in a heavy saucepan.  Bring to a boil over high heat, stirring to dissolve the sugar.  Reduce the heat to low and simmer for 20 minutes.  Remove the lemon wedges and cinnamon stick and discard.  Allow the soup to cool to room temperature (about 45 minutes).  Puree the soup in a blender or food processor until smooth.  Chill the soup.  Serve it cold, topping each serving with 2 tablespoons of yogurt.  Makes 4 servings.

Chicken with Blackberry Herb Sauce:

Hello ,

Here is my submission to your berry recipe contest.  I came up with the idea of a savory berry coulis when my husband was told by his doctor to avoid cranberries.  He’s always been a turkey and cranberry guy, and a blackberry lover, too.  It was only natural to come up with a fruity sauce using his favorite berry.

This sauce is also delicious with salmon.  Substituting raspberries for the blackberries also makes a yummy sauce for poultry.
Enjoy!

Mary Sebring

Chicken with Blackberry Herb Sauce

Serves 4

4 boneless, skinless chicken breasts

The Marinade

2 cups water

3 Tablespoons kosher salt

1 sprig fresh thyme

1/2 teaspoon. freshly cracked pepper

1 Tablespoon agave syrup

The Sauce

1 bay leaf

8 oz blackberry puree  (whirl the berries in a blender-straining the seeds out is optional)

1 Tablespoon agave syrup

1 fresh sage leaf

canola oil

salt and black pepper to taste

1.  Combine water, salt, pepper, agave, and thyme in a gallon size zip locking plastic bag.  Close bag and mix ingredients well by tossing the bag back and forth.  When salt appears to be dissolved, add the four chicken breasts.  Toss again, and squeeze out excess air from bag.  Refrigerate 30 min or up to 4 hours.  Remove breasts from marinade and pat dry.

2.  Preheat oven to 375 degrees F.  Heat a grill pan on the cook top to medium high.  Lightly brush pan with canola oil.  Place the breasts on the grill pan until grill marks appear.  Turn them over and grill the other side.  Move the grill pan to the oven to finish cooking the breasts.  Baste with a little canola to keep them moist.  Remove from oven when a thermometer inserted into the thickest part of the breast reads 165 degrees F.  Salt and pepper them if desired.

3.  Heat the blackberry puree with the remaining 1 Tbsp agave syrup, bay leaf, and sage leaf.  Cook at a very low simmer until flavors combine, about 20 minutes.  The sauce should have the consistency of a syrup.  Adjust it by either thinning with water or thickening with further reduction.  Season with salt and pepper to taste.

4.  Spoon a generous pool of the sauce onto each of four plates.  Place a breast on top of the sauce and drizzle each breast with additional sauce.  Serve with sautéed zucchini or braised seasonal greens.

Berry Cobbler:

I would like to enter my recipe for Berry Cobbler.

It was a recipe my Mom use to make for us at home, then later used at her restaurant.

I now use it quite frequently for our business buffet. It is just delicious and a very old recipe.

Thank you,

Marilyn Harvey

Berry Cobbler:

(Serves 10-12)

1-2/3 cups Flour

2 teaspoons Baking powder

¾ cup Sugar

¾ teaspoon Salt

1 cube Butter, melted

1-1/3 cup Milk

6 cups total, of Fresh or frozen blackberries, Raspberries, Blueberries, Strawberries or a mixture of berries.

Use 1 tart and one sweeter berry if using a mixture.

Topping:

1 cup Sugar

1 cup Water

3 tablespoons Butter

In a medium size bowl, mix flour, sugar, baking powder and salt. Add milk and melted butter then stir until smooth. Spread batter over the bottom of a buttered  9 x 13 baking dish. Sprinkle berries over batter. Combine sugar water and remaining butter in a saucepan and bring to a boil. Pour over berries. Bake 400 degrees F.  for 45 minutes, or until nicely browned. Serve warm with vanilla ice cream.