Recently the Detroit Free Press ran a terrifically informative piece on blackberries, complete with recipes. Check out www.freep.com for Thursday Aug. 11.
Here’s a quick look at loving blackberries:
1. Highest antioxidant count per serving
2. 1 cup=62 calories
3. Protects against dementia and enhances cognitive function.
4. The pigment that produces the deep color prevents some diseases
5. 5 B vitamins means energy
6. 8 grams of fiber slows digestion
7. Promotes cardiovascular health
8. Thought to lower blood pressure
9. Helps oral health
10. Lots of vitamins including C to decrease inflammation
I don’t know about you, but I plan to eat more of this berry. I thought they tasted a bit bitter; little did I know they are a powerhouse of health!
What I really love about them is the deep purple-black color. Somehow, more beautiful than night or eggplant.
Here’s the recipe I’m headed to the kitchen to prep right now.
BLACKBERRY AND NECTARINE GALETTE
1 ½ CUPS ALL-PURPOSE FLOUR
1/3 CUP GRANULATED SUGAR
¼ CUP CORNMEAL
¼ TEASPOON SALT
½ CUP COLD BUTTER, CUT INTO SMALL PIECES
½ CUP BUTTERMILK
3 cups blackberries
2 cups sliced nectarines
1/3 cup granulated sugar
3 Tablespoons all-purpose flour
2 Tablespoons lemon juice
2 tablespoons milk
1 large egg white
1 ½ Tablespoons turbinado or granulated sugar
Prepare pastry: The Free Press suggests using a food processor. I tried without it. Combine flour, sugar, cornmeal and salt with whisk. Cut in butter with a pastry blender until mixture resembles coarse meal. Slowly add buttermilk just until dough forms a ball. Press dough into a 4- inch circle on plastic wrap or parchment, cover. And chill 30 minutes.
Prepare filling: Combine blackberries, nectarines, sugar and flour with lemon juice. Toss to coat.
Preheat oven to 350.
Place chilled dough on sheet of parchment paper. Roll dough into a 15 inch circle. Place the dough and parchment on baking sheet.
Arrange fruit mixture in the center of the dough leaving a 2 inch border. Fold edges of dough toward center. Press edges to seal. Leave center open.
Whisk milk and egg white and brush mixture on dough. Sprinkle with turbinado sugar.
Bake on lower rack for 1 hour or until pastry is golden brown.
Remove from oven. Let stand 30 minutes before cutting into wedges.
This is what I love about making a galette. It is suppose to look rustic. Perfect circle and edges are not important. (Impossible for me anyway, so there you have it.)
I enjoyed this dessert. Not too sweet. Feel free to use refrigerated piecrust but this cornmeal crust is tasty if a bit hard to handle; if you are all thumbs like I am.
More recipes using blackberries upcoming on the food page. Watch for them. Reading readeatlive.com can be valuable to mind and body! Yes, pure hype, but thank you for reading.