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Mulberry Madness! - Page 2 PDF Print E-mail
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Mulberry Madness!
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Harvest white mulberries

Harvested White mulberries

The berries will keep for several days in the refrigerator in a covered bowl, and they freeze well.

You can use mulberries in any recipe calling for blackberries or raspberries and they blend well with other fruits, especially apples and pears. Use them in pies, tarts, puddings, sorbets, ice cream, or in sauces. You can even make mulberry wine, but it takes a year until it’s a drinkable sweet wine similar to port. Recently, a commercial mulberry wine is being produced in Korea.

The Recipes

If you have mulberries, the following recipes will prove how versatile and delicious they are. If you don’t have them, my favorite substitute is frozen blackberries.

Sweet-Hot Mulberry Jam

Spicy jams are all the rage today, with one of them winning the Grand Prize at the 2003 Scovie Awards. The recipe below is great on biscuits, toast and pancakes, and you can even use it as a glaze on grilled meats or as a topping for vanilla ice cream.

  • 3 cups mulberries

  • 2 cups water

  • 1 package powdered fruit pectin

  • 1 tablespoon red chile powder

  • 1 cup sugar (or more to taste)

Crush the berries thoroughly in a bowl and then transfer to a saucepan.. Add the water and fruit pectin. Stir until the pectin is dissolved. Add the chile powder and stir. Heat to boiling. Boil 5 to 10 minutes. Add the sugar and stir until dissolved. Boil 3 to 5 minutes, stirring frequently, or until thick. Allow to cool, place in sterile jars, and refrigerate.

Yield: About 1 1/2 cups

Heat Scale: Medium


Chicken with Chipotle-Mulberry Barbecue Sauce

Thanks to Patrick Hancock, executive chef at El Pinto Restaurant for the concept for the barbecue sauce recipe. For the chicken, I used The Old Spice Shack’s Country French Rub, and it was delicious. Note that the sauce can be pureed or not, and that it is the most brilliant purple color that you will ever see.

  • 2 chicken legs with thighs attached

  • Favorite rub of choice

  • 1/4 cup red raspberry vinegar

  • 1 large clove garlic, minced

  • 1 cup crushed mulberries

  • 1 chipotle in adobo, minced

Place the chicken on a plate and sprinkle the rub over it. All to marinate for at least ½ hour, preferably longer.

In a sauce pan, combine the vinegar, garlic, mulberries, and chipotle and bring to a boil. Reduce the heat and cook, uncovered, for 15 minutes. Remove from the heat and puree if you want a smoother sauce.

Grill the chicken over medium heat for about 12 minutes per side, turning often.

Serve the chicken covered with the sauce.

Yield: 2 to 4 servings

Heat Scale: Mild


Grilled Lamb Chops with Mulberry Salsa

Here’s a spicy treat and a good way to use up excess mulberries. Any number of commercial rubs work well for the lamb chops, or you can simply use red chile powder or hot paprika for the rub.

  • 4 thick lamb chops

  • Commercial rub of choice

  • 1 cup mulberries

  • 1 cup diced melon, such a cantaloupe

  • 2 serrano chiles, seeds and stems removed, minced

  • 1/2 cup diced red bell pepper

  • 1 medium onion, chopped fine

  • Juice of 1/2 lemon

  • 3 tablespoons vegetable oil

  • 1 tablespoon minced Italian parsley

  • 1 tablespoon minced cilantro

Place the lamb chops on a plate and sprinkle with the rub. Press the rub into the meat and let stand for 1/2 hour.

In a bowl, combine the mulberries, melon, chiles, red bell pepper, onion, lemon juice, oil, parsley, and cilantro and mix well. Let stand for 15 minutes.

Grill the lamb over a medium hot fire until done; medium rare approximately will take 5 to 6 minutes per side, depending on the heat of the fire and the distance the meat is from it. The internal temperature should be 150 degrees F.

Place the lamb on a plate and top with the salsa.

Yield: 4 servings

Heat Scale: Mild


Country Cobbler

Any kind of fruit or berries works beautifully in this tasty, easy recipe. Out of season, we use frozen mulberries and the flavor and texture is identical to the fresh berries.

  • 2 cups mulberries

  • 1/4 to 1/2 cup sugar, depending on the sweetness of the fruit

  • 6 tablespoons butter

  • 3/4 cup flour

  • 1/3 cup sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/3 cup brown sugar

  • 3/4 cup milk

  • 1/2 teaspoon grated lemon zest

Preheat the oven to 350 degrees F. Place the berries in a bowl and stir in 1/4 to 1/2 cup of sugar into the fruit and set aside. Melt the butter in an 8-inch square glass baking dish. Sift the flour, sugar, baking powder, and salt together, and stir in the brown sugar; add the milk and lemon zest and mix.

Pour the batter into the dish of melted butter. Do not mix. Sprinkle the mulberries over the batter.

Bake for 40 to 50 minutes.

Yield: 6 servings

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