wild greens with pickled blackberries recipe

[Cathy]

As a courtesy, Chef Dan Lewis of Ironstone Vineyards has shared his recipe for this salad. The recipe makes the quantity one would see in a restaurant but with a little effort, it can be broken down to an amount for home use. I spoke to Chef Lewis and asked if he ever made desserts with the berries. He didn't with the pickled berries but suggested I try mashing raspberries with sugar and Grand Marnier. Then putting more berries into that mixture and serve over ice cream or use in layering a parfait. I'm going to try both of these recipes really soon.

Source: Chef Dan Lewis, Ironstone Vineyards
Wild Greens with Blackberries Pickled in Cabernet Sauvignon

21/2 Cups blackberries,crushed
1/2 Cup red onion, minced
1 TBSP garlic, minced
2 TBSP whole grain mustard
3 TBSP honey
1 1/4 Cups sherry vinegar
1 1/2 TBSP Lea & Perrins
2 Cups olive oil
4 Cups canola oil
1 TBSP salt
1 1/2 TBSP black pepper
1/4 Cup water
1/2 Cup Ironstone Cabernet Sauvignon

Put all ingredients, except oil, in a mixing bowl and slowly whisk in oil. Make the dressing about 1 hour before serving. Marinate some fresh berries in some of the dressing and add the (pickled) marinated berries to the mixed greens that have been tossed with the dressing. The recipe works great with huckleberries and blueberries also. Note: Sliced ripe tomatoes arranged on a plate topped with tossed mixed greens and drizzled with the dressing.

A special thanks to Chef Lewis for sharing.

[Natasha]

Thanks Cathy (and Chef Lewis too) http://www.cookinglight.com/bbs/smile.gif.
On the subject of desserts with berries and alcoholic beverages, there is a recipe in an old Eating Well issue for Berries in Champagne Jelly. It s from Lindsey Shere s famous Chez Panisse restaurant in Berkeley. I haven t tried this but the picture looks really pretty and elegant: it s served in a tall dessert glass. Anyway, if anyone would like this posted, let me know.

[This message has been edited by Natasha (edited 07-01-2000).]

[Mamasue]

Cathy,

Thanks so much for retrieving this from Chef Lewis and sharing with us. I've been thinking about this since you posted the first time and can't wait to try it.

Natasha...the Champagne jelly sounds grea too. If you have time please post. http://www.cookinglight.com/bbs/smile.gif

[Beth]

Thanks Cathy, I'll have to try them too....

[Natasha]

Here is the berries in champagne recipe:

Lindsey Shere s Berries in Champagne Jelly
from Eating Well September 1997 (p. 93):

Champagne Jelly:

1 envelope plus 1 teaspoon unflavored gelatin
1 cup cold water
3/4 cup plus 2 tablespoons granulated sugar
1 bottle (750 ml) dry Champagne or other sparkling wine, at room temperature

Berries:

1 1/2 pints mixed berries, such as blackberries, blueberries and raspberries
2 tablespoons granulated sugar

To make champagne jelly:

1. In a nonreactive 3-quart saucepan, sprinkle gelatin over water; let stand for 2 minutes. Add sugar. Heat over low heat, stirring, until sugar dissolves, 2 to 3 minutes. Remove from heat and slowly stir in Champagne.

2. Pour into an 8 x 1 inch non-reactive dish; cover and chill for at least 6 hours or overnight. (Jelly will be softly set.)

To prepare berries & finish dessert:

1. In a medium bowl, gently mix berries and sugar. Let stand at room temperature for 2 hours.
2. To serve, break up jelly with a rubber spatula. Layer jelly alternately with berries in 6 dessert glasses, ending with berries. Drizzle any berry juices over the top. (The dessert will keep, covered, in the refrigerator for up to 2 hours.)

6 servings. Per serving: 200 calories; 2 g protein; 0 g fat; 43 g carbohydrate

[Cathy]

Thanks, Natasha. I've got some old issues of Eating Well. I'll have to go back and check out the picture.

Originally posted by Natasha:
Here is the berries in champagne recipe:

Lindsey Shere s Berries in Champagne Jelly
from Eating Well September 1997 (p. 93):

Champagne Jelly:

1 envelope plus 1 teaspoon unflavored gelatin
1 cup cold water
3/4 cup plus 2 tablespoons granulated sugar
1 bottle (750 ml) dry Champagne or other sparkling wine, at room temperature

Berries:

1 1/2 pints mixed berries, such as blackberries, blueberries and raspberries
2 tablespoons granulated sugar

To make champagne jelly:

1. In a nonreactive 3-quart saucepan, sprinkle gelatin over water; let stand for 2 minutes. Add sugar. Heat over low heat, stirring, until sugar dissolves, 2 to 3 minutes. Remove from heat and slowly stir in Champagne.

2. Pour into an 8 x 1 inch non-reactive dish; cover and chill for at least 6 hours or overnight. (Jelly will be softly set.)

To prepare berries & finish dessert:

1. In a medium bowl, gently mix berries and sugar. Let stand at room temperature for 2 hours.
2. To serve, break up jelly with a rubber spatula. Layer jelly alternately with berries in 6 dessert glasses, ending with berries. Drizzle any berry juices over the top. (The dessert will keep, covered, in the refrigerator for up to 2 hours.)

6 servings. Per serving: 200 calories; 2 g protein; 0 g fat; 43 g carbohydrate