Blackberry Kutchen Food

BLACKBERRY KUTCHEN

Steps:

• Preheat the oven to 350 degrees F. If using frozen berries, thaw at room temperature 15 minutes; drain.
• For the filling, place yogurt in a large mixing bowl, sprinkle with the 2 tablespoons flour. Add 1/2 cup sugar, egg yolks, whole egg, lemon zest, salt, and 1 teaspoon vanilla. Mix until smooth; set aside.
• In a medium mixing bowl, sift together 1 cup flour, 1/2 cup sugar, salt, and baking powder.
• Add butter, egg whites, and 1 teaspoon vanilla. Gently stir everything together by hand until mixed well. (Mixture will be like soft cookie dough.)
• Spread onto the bottom of an ungreased 9-inch springform pan; sprinkle berries on top. Pour the filling prepared earlier over the berries.
• Bake the kuchen for about 55 minutes or until center appears set (slightly wobbly) when shaken gently. Cool in the pan on a wire rack for 15 minutes; undo the clasp on the side of the pan and remove the ring. Cover the kuchen and chill it in refrigerator for 4 to 24 hours.
• To serve, remove the pan bottom. Transfer to a platter.

BLACKBERRY PIE

Steps:

• Toss together the berries, granulated sugar, vanilla and lemon zest and juice in a large bowl. Let stand at room temperature for 20 minutes.
• Preheat the oven to 400 degrees F.
• Meanwhile, unroll one pie crust and press it into a 9-inch pie plate. Roll out the other crust on a floured cutting board. Using a 2-inch round biscuit cutter, cut the entire crust into rounds, rerolling until all the dough is used (about 28 rounds).
• Sprinkle the cornstarch over the berry mixture and toss to combine. Pour the berry mixture into the crust and spread into an even layer. Dot the top with the butter pieces. Brush the border of the dough lightly with the egg wash. Place the rounds around the border of the pie plate, overlapping them slightly and using the egg wash as an adhesive when necessary. There will be empty space in the center. Crimp the edge of the pie. Brush the entire crust with the egg wash and sprinkle with the turbinado sugar.
• Put the pie plate on a baking sheet and bake until the center is set and the crust is golden brown, 45 to 50 minutes. Put on a wire rack to cool completely. Serve at room temperature.

APPLE AND BLACKBERRY KUCHEN

Steps:

• For the cake:
• Pour 2 1/4 cups of the flour in a bowl with the salt, sugar and yeast. In another bowl, beat the eggs and add them, with the vanilla extract, lemon zest and cinnamon, to the lukewarm milk. Stir the liquid ingredients into the dry ingredients to make a medium-soft dough, being prepared to add more flour as necessary. I generally use about 2 1/3 cups in all, but advise you to start off with the smaller amount: just add more as needed. Work in the soft butter and knead by hand for about 10 minutes or half that time by machine. When the dough is ready it will appear smooth and springy: it suddenly seems to plump up into glossy life.
• Cover with a kitchen towel and leave until doubled in size (1 hour to 1 hour 15 minutes). Or leave to rise slowly in a cold place overnight. Then punch down and press to line a jellyroll pan measuring 13 by 9-inches. You may think it's never going to stretch to fit, but it will, although you may need to let it rest for 10 minutes or so mid-stretch, especially if the dough has had a cold rise. When it's pressed out on the pan, leave it to rest for 15 to 20 minutes and then brush with the egg and cream mixture.
• Meanwhile, preheat the oven to 400 degrees F.
• Peel and chop the apple and toss it in a bowl with the blackberries and the zest from the other half lemon. Set the bowl aside for the few minutes it takes to make the crumble topping. Put the flour, ground almonds and cinnamon in a medium-sized bowl, stir to combine, then add the cold, diced butter. Using the tips of your fingers - index and middle stroking the fleshly pads of your clumpy (this is very buttery mixture) oatmeal. Fork in the sugars and sliced almonds.
• Tumble the fruit over the egg-washed dough and then sprinkle the crumble on top of that. Put in the oven for 15 minutes, then turn down to 350 degrees F and cook for a further 20 minutes or so, until the dough is swelling and golden at its billowing edges and the crumble is set; don't expect it to be crunchy.
• Remove from the oven and, if you can, wait 5 minutes or so before cutting it into greed-satisfying slabs.

GRILLED CHICKEN THIGHS WITH BLACKBERRY BBQ SAUCE

Steps:

• In a small bowl, combine the coriander, paprika and salt. Pat the chicken thighs dry with paper towels, season on both sides with the spice mixture and place in a gallon-size zip-top bag. Refrigerate for several hours but preferably overnight.
• Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
• Brush the chicken thighs with olive oil and place them skin-side down on the hot side of the grill. Cover and cook for 2 minutes. Uncover and move the chicken to the low side of the grill, skin-side up. Cover and cook until the thighs reach an internal temperature of 160 degrees F, 15 to 20 minutes. Pour half the Blackberry BBQ Sauce into a medium bowl and use it to baste the chicken occasionally during the final 10 minutes of cooking.
• Remove the chicken from the grill. Serve with the remaining sauce on the side.
• In a large saucepan, combine the blackberries, beer, vinegars, sugar, onion, garlic, habanero, chipotle powder, coffee, coriander and cumin. Cook over medium-low heat, stirring occasionally, for 2 hours. Carefully puree the sauce in a blender or food processor, then strain.