Blackberries are the new black

Apparently, blackberries are the culinary rage of the summer of 2009.

http://www.nrn.com/landingPage.aspx?coll_id=616&menu_id=1380

Apparently Palm Steakhouse predicted this last year when they introducted their “Gentle Palm” cocktail, the marriage of Jack Daniels and blackberry (with a generous amount of the perennial favorite, strawberry).

http://www.nydailynews.com/lifestyle/food/2008/04/14/2008-04-14_recipes_healthy_cocktails_to_refresh_you-1.html

Personally, I’m intrigued by the idea of adding blackberries to barbeque sauce. And, having experimented with whole strawberry tempura back in 1980 (they are awesome especially when slathered with a sweetened cream cheese dip but a little hard to eat because the battered and fried strawberries are insanely hot when you bite into them) , I’m now officially wondering if it’s possible to do the same with blackberries. If they were able to be fried quickly without losing their integrity, they might be great little things to pop into your mouth.

Photo courtesy of http://altnature.com/

© Karen Bergeron