The Blackberry Summer Dessert Collection

Summer Entertaining 

Southern Socials

The Blackberry Summer Dessert Collection

A selection of traditional desserts portioned as tasting servings is the perfect way to celebrate the finest summer has to offer at your next backyard barbecue social. Guests will enjoy every bit of seasonal sunshine featuring plump, ripe blackberries available from farm stands now & when paired with a burst of bright lemon, these hand crafted summer beauties radiate on plates. A collection of warm from the oven favorites accompanied with cool & creamy morsels that can be prepared well in advance make this fresh idea fun & manageable. Serving them in small ramekins & glasses instantly elevates the classic desserts for a sweet ending of undeniable charm. Learn how to make a variety of classic favorites including pointers for creating a timeline so preparations & execution run more smoothly.

FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}

How To Prepare A Tasting Collection Of Seasonal Desserts

Planning & logistics are the key fundamentals to hosting fabulous southern socials. Several new baking dishes, glasses & flatware will be needed in order to serve the desserts properly. A lot of heirloom demitasse spoons are the perfect sized utensil to accompany the desserts for serving. Scour antique markets if you do not already have your own. Read through the recipe instructions before beginning & plan to pick up these fresh kitchen essentials in advance. I’ll show you how to use the specialty pieces time & time again so they will be a lovely addition to your entertaining collection & well worth the small investment.

The Technique

Knowing when & how far in advance recipes can be prepped for parties will help ensure a smooth event. Follow these pointers for an organized execution that’s guaranteed to be a sweet success.

No. 1

The Classic Blackberry Cobbler

Miniature ramekins can be located from fine cook stores. Fill them with crushed berries then hold on the pan up to two hours before baking, if desired. Serve them warm from the oven for the best flavor. Scoop small dollops of ice cream & portion it over the desserts just before serving. Look to Baking Classics: Blackberry Cobbler for pointers & photos that detail the instructions for preparing the recipe.

Classic Blackberry Cobbler 
makes 12 tasting servings

1 {6-oz} container fresh blackberries
1/4 cup plus 1 Tbsp sugar
2 tsp fresh lemon juice
1/2 tsp cornstarch
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 cup whole buttermilk
2 Tbsp melted butter
Premium vanilla bean ice cream

 Preheat the oven to 350 degrees. Crush the blackberries with a fork to help release some of the juices in a medium bowl. Add 1 tablespoon of sugar & the lemon juice stirring well to combine. Sprinkle the cornstarch over the fruit. Fold it into the mixture until blended. Portion the fruit between 12 lightly greased 1-oz ramekins. Whisk together the flour, the remaining 1/4 cup sugar & the baking powder in a small bowl. Whisk in the buttermilk & the butter until a smooth cake batter forms. Portion the mixture over the berries in the ramekins. A very small spring release disher works well. Bake 25 to 30 minutes or until the top is golden brown & the filling is bubbly around the sides of each ramekin. Serve warm with vanilla bean ice cream.

No. 2

The Blackberry Crumble Tartlets

The pies can be prepared up to two days ahead of time. Look to Baking Classics: Blackberry Pie for pointers & photos that detail the instructions for preparing the recipe as well as The Basics: Lemons for tips on how to capture the juice efficiently.

Blackberry Crumble Tartlets
makes 2 dozen

1/2 {8-oz} package cream cheese, softened
1/4 cup butter, softened
3/4 cup all purpose flour
1/4 cup plain yellow cornmeal
Lemon-Cornmeal Streusel
1 {12-oz} container fresh blackberries 
2 Tbsp sugar
1 Tbsp lemon juice
1 1/2 tsp cornstarch

Beat the cream cheese & the butter with a stand mixer until smooth. Scrape down the bowl sides with a rubber spatula. Blend in the flour & the cornmeal on Low speed until a dough forms. Divide the mixture into 24 pieces & roll into balls. Press the dough balls into each space of a lightly greased 24-cup miniature muffin tin. Press the mixture evenly on the bottom & up the sides. Chill 30 minutes.

Preheat the oven to 350 degrees. Prepare the Lemon-Cornmeal Streusel as directed. Meanwhile, crush the blackberries with a fork in a medium bowl to help release some of the juices. Add the sugar & the lemon juice stirring well to combine. Sprinkle the cornstarch over the fruit & fold it into the mixture until blended. Portion the fruit between the dough in the muffin cups. Crumble the Lemon-Cornmeal Streusel, breaking apart the clumps, over the fruit. Place the filled muffin tin on a half sheet pan. Bake 36 to 38 minutes or until the top is puffed & the filling is bubbly over the tartlets. Cool 5 minutes. Gently loosen the tartlets from the pan sides. Carefully remove them from the pan & place on a wire rack. Cool completely. Serve warm, cold or at room temperature.

No. 3

The Blackberry-Buttermilk Sherbet

Blackberry-Buttermilk Sherbet can be prepared up to two days ahead of time. Portion small scoops into shot glasses & garnish them up to 8 hours ahead of time. Hold the sherbet in the freezer. Allow them to stand at room temperature 10 to 15 minutes for the best texture before serving them. Look to Cooking Classics: Blackberry-Buttermilk Sherbet for pointers & photos that detail the instructions for preparing the recipe.

Blackberry-Buttermilk Sherbet
makes about 1 1/2 quarts

Once the sherbet has been portioned, allow it to stand a few minutes for the creamiest texture. 

2 {12-oz} containers fresh blackberries, about 4 cups
1/3 cup sugar
1 1/2 cups whole buttermilk
1/4 cup corn syrup
1 Tbsp fresh lemon juice
1/2 tsp vanilla bean paste
1/4 tsp ground nutmeg
Garnish: Fresh blackberries

Freeze the base to the ice cream maker 24 hours, if applicable. Meanwhile, pulse the blackberries & the sugar in a food processor several times until pureed. Transfer the mixture to a 2-quart saucepan & bring to a simmer over Medium heat. Cook 1 to 2 minutes, stirring constantly, or until slightly thickened. Remove from the heat & let stand 10 minutes. Press the mixture through a fine wire mesh sieve & collect 1 3/4 cups blackberry puree. Discard the solids. Chill the blackberry mixture at least 4 hours.

Whisk together the blackberry puree, the buttermilk, the corn syrup, the lemon juice, the vanilla bean paste & the nutmeg. Chill the sherbet mixture 20 minutes. Meanwhile, place a 9 x-5-inch loaf pan in the freezer.

Churn the sherbet mixture according to the ice cream maker manufacturers instructions. Transfer the prepared sherbet from the ice cream base to the cold loaf pan. Spread the mixture into an even layer. Freeze 8 hours or overnight. Remove the sherbet from the freezer & portion using a spring release disher. Garnish, if desired.

The Tune
“Summertime” Nina Simone

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Rebecca Gordon

Be sweet.