It’s that sensory time of year — aromas of pines, ciders, turkeys and pies. Come feast your eyes at Ellie & Clarence where the holidays have arrived!
…and pick berries! At Ellie & Clarence we have what you need in order to prepare yummy blackberry desserts this season. Check out our signature dish towels, oven mitts and locally made ‘scrubbies’ in designer colors. Making a Sky Valley Road Trip fabric apron is easy as pie, and…we even have paper plates in the same design!
Here is a dessert to start with called Blackberry Fool (that’s what I am).
1-1/2 cups fresh blackberries
1 chipotle chile (from a can of chipotles in adobo sauce), stemmed
3 Tbs. light brown sugar
1 tsp. fresh lime juice
1 cup heavy cream
1-1/2 Tbs. confectioners’ sugar
1/2 tsp. pure vanilla extract
Set a medium-mesh sieve over a medium bowl. Use the back of a wooden spoon to push 1 cup of the blackberries and the chipotle through the sieve, smearing the berries and chile back and forth across the mesh until only seeds and pulp remain. Scrape any purée from the bottom of the sieve. Stir the brown sugar and lime juice into the purée.
In a chilled medium metal bowl, combine the cream, confectioners’ sugar, and vanilla and beat with an electric hand mixer on high speed until soft peaks form, about 2 minutes.
Pour the blackberry mixture over the cream. Use a butter knife to gently stir the mixture so that thin streaks of dark purple run through the cream.
Spoon the mixture into 4 glasses or small dessert bowls and top with the remaining blackberries.
Recipe and image courtesy of Bruce Weinstein, Mark Scarbrough from Fine Cooking