Dark, plump and juicy, blackberries can be used as a flavorful filling or addition to desserts. They are fragile and should be eaten soon after purchasing.
Semolina is a coarsely ground flour made from durum wheat that’s often used to make pasta and gnocchi. Here, it gives a simple stir-and-bake cake a lovely golden color and tender texture. For make-ahead ease, prepare the cake batter, pour it into the pan, and refrigerate. Pop the ...read more
Goat cheese gives this custardy tart a tangy kick. Feel free to replace the blackberries with other berries, peach slices or halved plums. If using frozen berries, don’t thaw them before making the tart—this will keep the juice from bleeding into the crust as it bakes. ...read more
Look for tartaric acida naturally occurring compoundat baking supply or home-brewing supply stores and some health food stores. Without tartaric acid, this acid becomes a syrup. Use this blackberry acid in wine spritzers and iced beverages such as lemonade. Makes about 10 ...read more