1 cup fresh blackberries
1 cup sugar
1 cup water
1 circle of Brie or Camembert cheese
1 teaspoon sea salt
Crusty French bread for dipping
Preheat oven to 400F
In a small saucepan, combine blackberries, sugar, and water. Bring to a boil on high heat, and then reduce to a simmer and let cook for approximately 12-15 minutes. The blackberries will become soft and bright in color and a pinkish purple syrup will form. Take off of the heat and drain the blackberries, keeping the syrup in a separate bowl. Set both aside.
Take the cheese out of the wrapping and cut the top rind off, cutting only about ¼ inch down, just to take off the top rind. Place the cheese back into its wooden box, or directly on a parchment lined baking sheet, rind side down.
Sprinkle the cheese with sea salt. Bake for 8-10 minutes, until cheese if visibly melty (yum!)
Take out of oven and drizzle with syrup. Top with the blackberries. Serve with French bread for dipping. Enjoy!
1 Stick Butter, Melted
1 1/4 Cup Sugar
1 Cup Self-Rising Flour
1 Cup Milk
2 Cups Blackberries (frozen or fresh)
Preheat the oven to 350 degree F. Butter a pie plate or bake pan.
Stir together 1 cup of the sugar and the flour into a mixing bowl.
Add the milk, whisking until combined.
Gently whisk in the butter until smooth.
Pour the batter into the buttered pan.
Sprinkle the blackberries over the top of the batter, distributing them evenly.
Bake for 1 hour, or until golden brown.
Serve with whipped cream and ice cream.
1 cup dark chocolate chips
1 teaspoon coconut oil
2 tablespoons finely chopped toasted almonds
1 tablespoon balsamic vinegar (white, if you have it)
1 tablespoon packed brown sugar
Ground black pepper
2 cups halved or quartered fresh strawberries (or other berries or orange segments, membranes and seeds removed)
2 tablespoons chopped fresh mint
In a large glass or other microwave-safe bowl, combine the chocolate and coconut oil. Microwave on 50 % power, stopping to stir every 30 seconds, until melted and smooth, about 3 minutes.
Spread a few spoons of the melted chocolate into a silicone cupcake liner, using the back of the spoon to spread the chocolate up the side of the liner so it is evenly and thickly coated. Sprinkle the wet chocolate with a teaspoon of almonds and a tiny pinch of kosher salt. Repeat with 7 more liners. Chill the chocolate until firm, at least 30 minutes.
Meanwhile, in a medium bowl, mix together the vinegar, brown sugar and a pinch of pepper. Add the strawberries and toss to coat. Let sit to allow flavors to sit for at least 15 minutes. Immediately before serving, stir the mint into the strawberries, remove the chocolate baskets from the molds and spoon in the berries.