I pity the blackberry fool!

Posted on 1:10 pm 

I pity the fool that eats blackberries in some form or fashion all weekend long.  For  breakfast, for lunch, in a good for you beverage, in a salad, for desert, and in a after workout Monday morning smoothie.  Now that ‘s a blackberry fool and that fool was me Ms. T! My Saturday morning plan was to wake up bright and early and run to Whole Foods to grab some blackberries to make the “Freaking Good Homemade Blackberry Ice Cream” Todd & Dianne  of White on Rice Couple, featured on their blog.  I absolutely love making ice cream but totally hate waiting on it to freeze.  So when I got back home I anxiously pulled out my ice cream maker, double checked  the status of  the extra cylinder bowl in the freezer and placed all the ingredients on the counter.  Everything was going just fine until I decided to pop one of the little blackberry suckas in my mouth. BIG Mistake!   I couldn’t stop and before I knew it, I’d nearly eaten the entire container.  This was certainly not my first time tasting blackberries but I don’t recall ever eating them naked (I’m referring to the blackberry being naked yall..not me:)).  This tickled me pink because Todd & Dianne wrote of  a similar eating experience in their blackberry ice cream post.  I can totally relate now.  As I kept eating them, the  sensuous woman in me thought about that cliche “the blacker the berry, the sweeter the juice.”  Now since this is a food blog, I won’t dare go there, I  will strictly stay on the topic of porn.  What I meant to say was FOOOOD porn:)  The juice was definitely sweet though:)

So there I was standing in my kitchen looking like a fool staring at an almost empty blackberry container as well as abandoned milk, cream, eggs, vanilla extract and lemon juice.  Back to Whole Foods I went to buy more of the expensive little berries.  Luckily they were on sale and  I saved a whopping whole dollar bill.  I got back home to finally make the ice cream but now I was starving and craving breakfast. Determined not to touch the second container of blackberries until the ice cream was acutally made, I decided to make  my usual pancake recipe but then my creative blackberry juices began to stir and I thought how good blackberry pancakes or pancakes with a blackberry syrup would probably be.  I scoured the web, did a quick search on my Epicurious iphone app and settled on making a Gourmet Magazine recipe from May 2006, Whole-Wheat Pancakes with Blackberry Syrup. I was simply delighted because I still have the entire 2006 collection in my archive and this gave me a reason to revisit recipes in that particular issue.   On a side note, I really miss the old Gourmet Magazine!  Now you  talkin’ bout a fool for something.  I was and still am very much a fool in love with Gourmet Magazine. I still get sick to my stomach when I think about all the years of  issues I threw out prior to knowing they were closing up shop.   Back to the pancakes…OMG! Delish! Delish! Delish!  Blackberry Syrup. Delish! Delish! Delish! Once I made the panckes, there I was again without enough black berries to make the ice cream but I had a little over a cup left that somehow, I managed not to eat.  I thought to myself “what on earth could  I make?” Hmmmmmm……..I was thirsty for something refreshing after eating the pancakes and sweet syrup.

Got milk fool? Check.  Got a cup of blackberries left fool? Check.  This fool made Blackberry Milk. The blackberry milk did my body good and I had a lovely lavink(lavender & pink) mustache to show for it.

Remember that “little over”  a cup of  berries I had left?  Well I used those to throw together this Blackberry and Peach Blue Cheese Salad. I made yet another attempt at finally making the ice cream.  I went to the store AGAIN to buy another container of Blackberries, this time from Publix. As usual, I made my way over to the magazine aisle and the Aug/Sept issue of Fine Cooking called my name.  It aggressively shouted ” I pity the fool.  Ms. T flip to page 22.”  Not one to ignore a food magazine with a voice like Mr. T, I obliged and low and behold there it was another blackberry dessert.  A blackberry fool infused with chipotle.  At this point in the evening I still desperately wanted the ice cream but knew it would take longer to make.  The intriguing blackberry fool on the other hand would be a quickie and quickies are really delicious too:)  The blackberry fool did not disappoint.  It was a spicy delight and the perfect climax to a wonderful day. The blackberry foolishness still wasn’t over.   My Monday morning workout ended with this Smoothie King Blackberry Dream. Check out Ms. T’s Blackberry Necklace… After a wonderful rendezvous with blackberries, I’ve fallen for them but one thing’s Fa’sho…I’m not really that big a fool and as great a time the succulent blackberries and I had together, I know they will be out of season and out of my life faster than Mr. T or I can say “I pity the blackberry fool.”  So I’m going to enjoy every moment of every opportunity I get to spend with them.  Hopefully, we will be going on a ice cream date for real real, in the near near future:)


Alterations made to recipe from Gourmet|May 2006

SIZE: serves 4 to 6


1 1/4 cups whole wheat flour

1/3 cup cornmeal

1 tablespoon sugar

2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

1 1/2 cups water

2 cups buttermilk

2 large eggs

1/4 cup melted butter (1/2 stick) plus additional for brushing griddle or skillet


1 cup pure maple syrup 2 cups blackberries


Whisk together dry ingredients in a bowl, add water, eggs, and melted butter and whisk until smooth. Let stand for 5 minutes so batter can thicken.

Brush a griddle or 12-inch skillet with melted butter and heat over medium high heat until hot but not smoking. Reduce heat to medium.  For each pancake, fill ¼ cup measuring cup and drop batter onto hot skillet or griddle. Cook until bubbles appear on surface and pop, edges are set, and undersides are golden.  This should take about 45 seconds to 1 minute. Using a spatula, turn pancakes over and cook until undersides are golden and pancakes are cooked through, 45 seconds to 1 minute more. Lower heat if pancakes brown before insides are totally cooked. Transfer pancakes to plates and brush griddle with butter between batches. Serve with warm syrup.

DESIGNER’S NOTES: If pancake batter is too thick, thin with additional water, 1 tablespoon at a time


Bring syrup and blackberries to a boil in a saucepan over medium heat, then boil, uncovered, stirring occasionally, 3 minutes. Remove from heat.


Alterations made to recipe from The Kitchn blog

SIZE: serves 2


1 cup blackberries

1/2 cup sugar

1 cup water

1 1/2 cup whole milk

In a small saucepan, heat blackberries, sugar and water until it boils. Let boil for about 10 minutes; mixture will reduce and thicken slightly. Using a fine sieve or mesh strainer, strain the mixture into a small bowl. Chill two glasses in the freezer for about 10 minutes. Add milk to each glass. Swirl 3 tablespoons of the blackberry syrup into each glass of milk.

DESIGNER’S NOTES: You can add more or less syrup to your taste.  I like mine really sweet.


Alterations made to Blueberry Fool recipe from Fine Cooking|AUG/SEPT 2011

SIZE: serves 4

This exotic Blackberry Fool is spicy delight.


1 1/2 cups fresh blackberries

1 very ripe mango, pitted, peeled and thinly sliced (reserve a few slices to dice for garnish)

1 chipotle chile (from a can of chipotles in adobo sauce), stemmed

3 tbs. light brown sugar

1 tsp. fresh lime juice

1 cup heavy cream

1 1/2 tbs. confectioners’ sugar

1/2 tsp. pure vanilla extract

Place a medium-mesh sieve over a medium bowl. Using the back of a wooden spoon, push 1 cup of the blackberries, the mango and the chipotle through the sieve, smearing the berries, mango and chile back and forth across the mesh until only seeds, pulp and flesh remain. Scrape any purée from the bottom of the sieve.  Stir the brown sugar and lime juice into the purée.

In a chilled medium metal bowl, combine the cream, confectioners’ sugar, and vanilla and beat with an electric hand mixer on high speed until soft peaks form, about 2 minutes. Pour the blackberry mixture over the cream.

Use a butter knife to gently stir the mixture so that thin streaks of dark purple run through the cream. Spoon the mixture into 4 glasses or small dessert bowls and top with the remaining blackberries and diced mango.

Cocktail Pairing: Blackberry Smash

Tasting Notes: Robert Cray & Shemekia Copeland i pity the fool

Digg it StumbleUpon del.icio.us Google Yahoo!

5 responses to “I pity the blackberry fool!”

  1. Girll.. I love your photos and the way to style everything. Those blackberry pancakes looks absolutely scrumdelyicious. I wish you lived closer, as I’d be inviting myself over for breakfast pronto!! Hope you are having a great summer!!

    • hautecookture says:

      Thank you and thank u chica:). My iphone camera has become my BFF! Im coming to the west coast soon so perhaps we can coordinate one of your fab Vintage Sugarcube style shoots/ breakfast lol:)

  2. That would be most awesome! When/where you heading? I’m in San Diego!! 🙂

  3. I love blackberries as well! Just pick some up at a road stand and now I have a few new recipes to try out. Many thx!

  4. Serve that blackberry milk with the blackberry pancakes, and we’re in business. Business!

Leave a reply