We've had such a beautiful few months in Ireland, but it is time to return to America. I have a couple more Irish taste treats I want to share with you before we travel next week. First...Blackberries. Blackberry vines grow everywhere in Ireland and this year was a bumper crop.
I've been on a pork schnitzel kick. This time I coated the pork with Dijon mustard, Panko bread crumbs, Salt/Pepper and lots of caraway seeds. The Blackberry Chutney was the perfect accompaniment.
2 cups blackberries
1/2 cup sugar
1 small shallot
1 clove garlic
2 Tbsp. red wine vinegar
1 Tbsp. water
Put all ingredients in a saucepan. Simmer over low heat until shallot and berries have softened. Taste and adjust seasoning. This chutney was excellent with the Caraway Pork Schnitzel and local, organic Rainbow Chard.
I also recently made BLACKBERRY SYRUP and served with Irish bangers and home made pancakes.
To make the syrup, place 2 cups of blackberries, 1 Tbsp. water, pinch of salt, and 1 cup of sugar in a saucepan over medium heat. Cook for about 20 minutes until blackberries are softened. If the syrup is too thick add more water, 1 Tbsp. at a time until you have the right consistency. Taste for sweetness. Depending on how sweet your berries are you may need to add a bit more sugar. Cool. Push through a fine mesh sieve to make a completely smooth syrup.
My friend Brenna Reilly made me a big batch of beautiful plain yogurt; so smooth and creamy. I want to start making this yogurt myself as it was infinitely better than store-bought. I added about 1/2 cup Blackberry Syrup to 1 1/2 cups yogurt and made some very tasty parfaits with home made granola.
|Served with peas and butternut squash seasoned heavily with cinnamon and nutmeg.|