Our son, Michael, was recently here for a visit. I made him, among many other treats, a big batch of luscious Blackberry ice cream.
|Jerry, JoJo and Michael enjoying some ice cream!|
2 pints (4 cups) fresh blackberries
1 1/4 cups sugar, divided
Juice of 1/2 lemon
1 1/2 cups half and half
5 egg yolks
1 1/2 cups heavy cream
4 ounces (1/2 cup) good quality semi-sweet chocolate. I used Ghiradeli chips.
Combine the blackberries, 1/4 cup of the sugar and the lemon juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes.
Pour the heavy cream into the bowl with the strained berries, and then pour in the custard and stir to combine. Refrigerate the mixture for a few hours or overnight.
The Blackberry ice cream was also yummy with super fudgy brownies my good friend, Dorita Pina made!
AND THIS IS WHAT I DID WITH THE BLACKBERRY PULP....
BACON WRAPPED BLACKBERRY
Preheat oven to 400 degrees.
Pound boneless, skinless chicken breasts to about 1/4 inch. Liberally salt both sides. Spread about 2 Tbsp. mayonnaise on each breast. This, along with the blackberries, keeps the chicken very moist.
Spoon about 1/4 cup of the blackberry pulp on each chicken breast. Next, cover with grated parmesan cheese and top with fresh spinach leaves.
Using thick-cut bacon (My favorite brand is Wrightson.) gently stretch a piece of bacon so it will easily wrap around the breast. It's amazing how elastic a strip of bacon is!
Place in a foil-lined, lightly oiled, 9x13 pan and bake at 400 degrees for 15 minutes. Reduce heat to 350 and bake another 15 minutes. Check doneness with a meat thermometer. Internal temp should be around 160 degrees. The chicken will continue cooking a bit after you remove from the oven. USDA recommends 165 degrees. Some of the blackberry oozed out of the chicken and I just placed on top. I've searched the internet and not found this recipe anywhere so think I have finally come up with something original!
I AM STILL WORKING ON THE NEW WEBSITE. IN THE MEANTIME IF YOU WANT TO SUBSCRIBE TO 'COOK WITH CINDY', GO TO MY WEBSITE AND SUBSCRIBE IN THE UPPER LEFT HAND CORNER.
NEXT TIME I'M GOING TO SHARE ANOTHER ORIGINAL RECIPE...
PORK LOIN STUFFED WITH DRIED CHERRIES MARINATED IN RED WINE!
UNTIL THEN...KEEP ON COOKING!