2020 Winning Recipes
Shelby Bottoms Blackberry Recipe Contest
First Place: Blackberry Balsamic Baguette
Step 1. Go blackberry picking with your adorable daughter.
Step 2. Bring the delicious fruit home & discover you both have chiggers.
Step 3. Order ingredients for home delivery: french baguette, spreadable goat cheese & balsamic vinegar glaze. Bow to and thank your delivery driver.
Step 4. Pick mint from your garden.
Step 5. Remember that your garden went up with the 'Nado.
.Step 6. Ask your neighborhood for minty help.
Step 7. Bake bread, spread goat cheese, have your daughter delicately place blackberries but let her go crazy with the glaze and then top with mint.
Step 8. Take a photo of your amazing kiddo and creation.
Step 9. Eat all of it in one sitting.
Step 10. Think about taking a walk but then just end up in the inflatable pool instead.
Second Place Winner: Blackberry Curd Tart
11” tart pan with removable (SHELBY) bottom 🙃
- 21 oz fresh blackberries
- 1 1/4 cup whole wheat flour
- 3/4 cup raw almonds
- 1/4 ts salt (crust)
- 3 tbs unsalted butter, melted
- 2 tbs maple syrup
- 1 ts vanilla extract
- 1/2 cup white sugar
- 2 tbs corn starch
- 1/4 ts salt (curd)
- 3 eggs + 1 yolk beaten
- 1 tbs fresh lemon juice
- 1/4 ts lemon zest
- 3 tbs unsalted butter, cut in small pieces.
- Place blackberries in a large pot over medium heat. Cook until berries pop and release their juices, about 10 minutes. Using the back of a spoon, press berries through a fine-mesh sieve set over a large bowl to collect about 1 cup blackberry juice. Discard seeds and pulp. Allow the juice to cool to room temperature.
- Preheat the oven to 350 degrees F. Lightly grease tart pan.
- Combine flour, almonds, and salt in the bowl of a food processor; pulse a few times until everything is combined and almonds are finely ground. Add in melted butter, maple syrup, and vanilla extract. Pulse several more times until the mixture is crumbly and resembles wet sand. Pour mixture into the prepared tart pan, pressing it very firmly and evenly into the bottom and sides of the pan.
- Bake in the preheated oven until edges of the crust are lightly browned, about 20 minutes. Cool on a wire rack while preparing the filling.
- Whisk together sugar, cornstarch, and salt in a large heat-safe bowl for the filling. Mix in the cooled blackberry juice, eggs, egg yolk, lemon juice, and lemon zest until smooth. Bring a pot of water to a low simmer. Place the bowl with blackberry mixture over the pot of simmering water, making sure the bowl does not touch the water. Cook, stirring constantly until mixture thickens enough to coat the back of a spoon, about 10 minutes. Remove bowl from heat and stir in butter, 1 piece at a time, ensuring each piece melts before adding the next. Strain custard mixture through a fine-mesh sieve into the prepared crust
- Bake in the preheated oven until filling is just set, 20 to 25 minutes. Allow the tart to cool completely before removing from pan. Top with additional fresh blackberries just before serving.
Third Place: Blackberry Basil Margarita
.75 oz blackberry and basil agave syrup (Purée a handful of blackberries, combine the juice with two cups agave syrup, one cup HOT water and some basil. Let it steep for about 20 minutes.)
.75 oz fresh lime juice
1 ounce Amaro Arancia
1.5 ounce Mezcal
Shake it up and garnish with blackberry salt and a perfect basil stem.