Blackberry & Ginger Cocktail

Blackberry & Ginger Cocktail

Lately I have fallen in love with mint. It is such a fun flavor to add to savory dishes, salads and certain desserts. Prior to a few months ago, I hadn’t added mint to many fruit dishes, desserts or sweet flavored items; however, the opposite has happened this Summer – I’ve been adding mint to everything (Well, not everything, but you get the idea!)!

This particular recipe struck my eye not only because of its bold and beautiful colors, but also due to its mix of flavors of ginger, blackberries and limes. Plus, I love the idea of both crushed and whole blackberries floating in this drink.

Here’s a quick rundown of how to make this Blackberry and Ginger Cocktail. I highly recommend adding a few, whole blackberries in at the end and a just a touch of sugar (if you prefer drinks a bit more on the sweet side).

Cheers!

Blackberry & Ginger Cocktail

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Peach, Nectarine & Blackberry Croustade, Prosciutto Wrapped Chicken and More…!

Normally, I can be very precise about my recipes. Don’t get me wrong, I definitely experiment. But, usually (and especially with the first time trying a recipe), I measure everything specially out to a “T” and then some.

However, yesterday, I decided to go rogue (for me, at least) which consisted of not measuring exact amounts (gasp!) as well as taking just one look at a recipe and trying to replicate it (Although in hindsight, I should have done just a wee bit of research).

First, I knew I wanted to make a dessert involving fruits. Initially, my quest for a fruit filled dessert resulted in only one fruit in mind; however, all of the fruit at the grocery store started to beckon at me to be taken. So, one fruit quickly turned into two different fruits… and, at that point, I figured I’d just add one more! So, the end result? A jubilee of peaches, nectarines and blackberries in the form of a fruit-filled Croustade.

Peach, Nectarine and Blackberry Croustade

1. Make the dough from this Croustade recipe.

2. Cut fruit and combine with sugar, lemon juice and nutmeg in a bowl.

3. Flatten dough into a circle. Arrange fruit onto the top. Fold crust over so that it touches the edges of the fruit.

4. Brush edges with whipping cream and sprinkle sugar on top.

5. Bake at 400 degrees until crust browns and filling starts to bubble (eyeball between half hour to one hour).

6. Serve with ice cream!

Secondly, I saw a recipe for Chicken Thighs Wrapped in Prosciutto and Rosemary from the blog Stacey’s Snacks Online on Pinterest (by the way, side note – this is an amazing blog with plenty of very tasty recipes!). I took one look and knew instantly that I wanted to make it. But, my exuberance exceeded my judgement and I didn’t even check how to make it (As mentioned previously, I’m not sure that I’d quite recommend this tactic; however, I’m lucky that this recipe turned out well despite the odds!).

Prosciutto Wrapped Chicken With Rosemary

1. Marinate chicken breasts in sauteed garlic, lemon juice, olive oil, salt and pepper.

2. Place sprigs of rosemary onto the top of each chicken breast. Wrap in prosciutto over the rosemary.

3. Bake for 25 minutes at 375 degrees. During the last three minutes of baking, drizzle balsalmic vinegar onto the chicken. Check to make sure that chicken is done.

4. Eat!

The original recipe from Sarah’s Snacks Online calls for chicken thighs and to grill the chicken. Although this chicken tasted delicious baked and the rosemary added a nice touch, I’d like to try Sarah’s method or perhaps try sauteing for a minute or two on each side in a pan before baking to make sure the prosciutto morphs into its most delicious crispified (yes, this is a made-up word) state.

Both these recipes are fairly simple and broad enough that they can be modified to add many ingredients (croustade) or be prepared in varying ways (baked versus grilled chicken).

In conclusion, I’m glad that I tried something new, picked versatile recipes and fulfilled my stomach (and others) at the same time!


And… one last thing!

I am very appreciative that Posh Little Designs and Leslie the Foodie nominated my blog for the Versatile Blogger Award and the Liebster Blog Award. Thank you to both – I am honored. I follow both of these blogs and love seeing the content that they produce! If you haven’t checked out their blogs already, I highly recommend that you do 🙂

Cheers!

Blackberry-Peach Crumble

Since warmer days of summer are winding down to an end, I wanted one last fruit-inspired dessert to remind me of summer barbecues with cotton dresses and the wafting smell of fresh flowers before Fall sets in and we all settle into rain boots and jeans. As I started to ponder various fruits, I realized that I had not yet made a single dessert with peaches within the past few months. I had settled upon using peaches, but I also wanted to make something with blackberries. Luckily for me, my once thought dilemma turned into a blessing because I decided to combine the two fruits into a Peach Blueberry Crumble (and just substituted blackberries instead). Voila!

Step 1: Take (Very Ripe) Peaches and
Boil in Water for One Minute


Step 2: Place Peaches in Cold Water; Slide
Sides Off; Cut Peaches; Zest Lemon and Juice

Step 3: Add Peaches and Blackberries to
Lemon Zest, Sugar and Lemon Juice


Step 4: Mix Cut Butter With Sugars,
Flour, and Other Ingredients;
Place Onto Fruit; Bake for 40-45 Minutes

Sometimes I just love when desserts look pretty. Crumbles look… well… crumbly… and not exactly aesthetically pleasing or pretty. But, I totally bypassed this notion because the result was delicious. And, a scoop of vanilla ice cream always makes desserts just that much better!

Cheers!