Shalom Life | July 01, 2014

The Nosh Pit – Kosher Recipes Starring Blackberries

This summer, don’t forget about the "other other" berry, the delicious and versatile blackberry.

By: Sarah Bauder

Published: July 14th, 2014 in Culture » Food » Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Recipes With Blackberries

Now that we’re comfortably ensconced in summer, there are several “food-stuffs” that are synonymous with the season. One such food-stuff, is that other, other berry: the blackberry. Take a look at these easy, and delicious kosher recipes with blackberries as a component.

Chocolate Blackberry Cupcakes from Feastie


260 grams Canteen blend flour (2 cups) [Canteen blend is 2 parts superfine brown rice flour plus 1 part each superfine white rice flour and tapioca flour/starch by weight. One cup = 130 grams.]

200 grams granulated sugar (1 cup)

75 grams unsweetened cocoa powder, sifted (3/4 cup)

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

3 extra large eggs

165 grams vegetable oil (3/4 cup)

2 tablespoons blackberry preserves

1 teaspoon vanilla

180 grams hot water


115 grams unsalted butter, room temperature (8 tablespoons)

112 grams Spectrum shortening (8 tablespoons)

1 teaspoon vanilla extract

2-4 tablespoons blackberry preserves, strained

440 grams powdered sugar, sifted (4 cups)



Preheat oven to 350°F. Place liners in two 12-count muffin pans (makes 16-18). In a large bowl whisk together flour, sugar, cocoa, baking powder, baking soda and salt. In a small bowl whisk together eggs, oil, preserves and vanilla. Slowly pour the hot water a little bit at a time and whisk to temper the eggs. Add to flour mixture and stir until combined and no lumps remain. Let the mixture sit for a minute or two and stir once more. Scoop ⅔ full into liners and bake 12 minutes. Rotate pans and bake 6-7 minutes more or just until a toothpick comes out with slightly moist chocolate crumbs. Transfer cupcakes to a rack to cool completely before frosting. Enjoy!


In a large bowl whip together butter, shortening, vanilla and 2 tablespoons strained preserves just until combined. Add the sifted powdered sugar and whip on medium-low just until the sugar is combined with the butter mixture. Turn mixer to high and whip until the frosting is light and fluffy. If it seems to stiff add one tablespoon of strained preserves and whip. Check again for consistency and add one more tablespoon if needed. Add only what is needed to make the frosting spread easily but not slide around or off the cupcake. Pipe or spoon onto cooled cupcakes. Top with a blackberry, if desired.

Apple-Blackberry Crisp from Joy of Kosher


1 cup unbleached whole wheat flour

1/2 cup packed dark brown sugar

1/4 cup granulated sugar

Pinch kosher salt

1/2 teaspoon ground cinnamon

1/3 cup chopped toasted pecans

8 tablespoons slightly softened unsalted butter, cut into pieces

4 cups sliced Macintosh apples (1/2-inch slices)

2 cups blackberries

1/4 cup sugar

2 teaspoons cornstarch

1 tablespoon lemon juice

1 pint vanilla ice cream


Heat the oven to 375°F.

Make the topping:

Combine the flour, both sugars, salt, cinnamon and pecans in a medium bowl. Rub in the butter with your fingertips until it’s well blended and the mixture crumbles coarsely; it should hold together when you pinch it. Refrigerate the topping until you’re ready to use it.

Make the crisp:

Place the apples, blackberries and remaining sugar in a medium sized bowl. In a small bowl, dissolve the cornstarch in the lemon juice. Using a rubber spatula, gently combine the mixture with the fruit. Pour the fruit into a greased 8 – 9 inch square glass or ceramic baking dish. Set the pan on a baking sheet to catch overflowing juices. Top the fruit with half of the topping. Do not press down. The topping should be light and crumbly. Bake for 20 minutes. Keep the remaining topping refrigerated until needed. Sprinkle the remaining topping over the crisp and continue baking until the apples are tender when pierced with a knife, the topping is crisp, and the juices are bubbling, another 25 to 35 minutes. Let cool for 20 to 30 minutes. Serve warm, topped with a scoop of vanilla ice cream. Enjoy!

Chocolate Blackberry Mille-Feuille from Gourmande in the Kitchen


200g/ about 7oz good quality dark chocolate, finely chopped (divided)

100g/ 7 Tablespoons coconut milk

Pinch of fine sea salt

1 teaspoon of blackberry liqueur

1 Tablespoon of seedless blackberry jam, naturally sweetened

2 oz fresh blackberries

Cocoa power to finish


Gently melt half of the chopped chocolate over a bain-marie or in the microwave at half-power. Place the rest of chopped chocolate in a small bowl and set aside for now. Stir until smooth and pour out evenly onto parchment paper. Smooth into a thin even layer with the aid of an off-set spatula. Place in refrigerator to firm for at least an hour. Meanwhile make the ganache. To make the ganache: Heat the coconut milk and salt until just simmering, and pour over the reserved chocolate. Let rest for 2 minutes to melt, and then stir gently until smooth. Add the blackberry liqueur and seedless blackberry jam and stir again until well incorporated. Place in the refrigerator to firm for at least an hour. Just before assembly, take out the parchment paper with the now firmed chocolate and cut out 6 circles with a round biscuit cutter. Remove the firmed blackberry ganache from the refrigerator and whip briefly with a small spatula to aerate. Fill a small piping or plastic bag with the ganache and snip the tip to create a piping bag. Pipe ganache onto two chocolate circles and top with fresh blackberries. Repeat with the next two circles and stack on top. Top the mille-feuilles with the last piece of chocolate and dust gently with cocoa powder to finish. Serve immediately or reserve in refrigerator. Enjoy!

More yummy kosher blackberry recipes on the next page!

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