Spicyblackberryvinegar Recipes

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

Steps:

• Preheat oven to 400°F. Mix chili powder, garlic, and salt in small bowl; rub mixture into ribs. Place ribs on large rimmed baking sheet, meaty side up. Bake ribs 50 minutes.
• Meanwhile, puree remaining ingredients in blender until almost smooth. Strain blackberry puree into heavy medium saucepan; discard solids in sieve. Cook puree over medium-high heat until reduced to 1 cup, stirring frequently, about 5 minutes. Season sauce to taste with salt and pepper.
• Brush ribs with enough sauce to coat. Continue baking until sauce browns and forms thick glaze, about 10 minutes longer. Cut slabs between bones into individual ribs. Serve with remaining blackberry sauce.

Steps:

• Mash the blackberries and sugar together in a bowl. Cover and refrigerate for 2 days, stirring occasionally.
• Add the vinegar to the macerated blackberries and refrigerate for another day.
• Press the mixture through a fine mesh strainer, discarding the solids.
• Transfer your sipping vinegar to a container and enjoy for weeks to come.

Steps:

• Sterilze a 1 qt glass jar. Use a new lid.
• Carefully wash berries and lay them on wax paper. fold paper over and press carefully to just bruise. If you press to hard your will have black berry mush.
• Using the paper pour them into the jar [make sure it is still warm from the sterilze step].
• Heat vinegar to just below boiling. About 195°F Pour over berries using a funnel. Be careful not to burn yourself.
• Wipe lip of jar with clean damp paper towel and seal according to manufacturer instructions. Store in a cool dark place for 3 weeks.
• To check flavor pour a drop of vinegar on a wooden spoon or a piece of white bread.
• When it is right strain the vinegar through a sieve into pitcher or measuring cup. Discard the berries.
• If cloudy strain again through a coffee filter.
• Prepare a sterile 1 pt glass bottle or jar and a cork or lid. Pour into the still warm container and wipe lid again with clean paper towel. cork and seal.
• This will last up to 3 months if you keep in a cool dark place.
• Once open refrigerate.

Steps:

• In a one-quart mason jar place the blackberries in the bottom. You may crush lightly with a wooden spoon for the most flavor if you like. Fill the jar with the vinegar and put the lid on. Place the jar outside in the sun to steep all day like you would for Sun Tea. At the end of the day strain vinegar into another jar. Will keep for months.

Steps:

• Break the cinnamon sticks into pieces.
• Put all the spices on a square of cheesecloth and tie up with a piece of string.
• Put the vinegar and sugar into a large saucepan.
• Stir over low heat, until the sugar has completely dissolved.
• Add the spice bag.
• Bring to a boil, lower heat, and simmer for 5 minutes.
• Add the blackberries and simmer for 10 minutes longer.
• Remove from heat and leave the blackberry mixture to cool completely.
• Discard the spice bag.
• Line a funnel with a double layer of cheesecloth.
• Strain flavored vinegar into sterilized bottles (within 1/8-inch of the tops).
• Add fresh blackberries to each bottle.
• Seal the bottle and label.
• The vinegar is now ready to use.

Steps:

• Crush blackberries in the bottom of a martini glass.
• Combine vodka, orange liqueur, lime syrup, lime juice, and ice in a cocktail shaker. Shake well and pour over the blackberries.

Steps:

• Combine the berries and lemon juice in a heavy 4-qt saucepan. Bring to a boil over medium-high heat, stirring often.
• Stir in the sugar, lemon zest, and cinnamon, and allow the mixture to boil to dissolve the sugar.
• Reduce the heat to medium. Boil gently for about 15 minutes, stirring often, until the temperature on a candy thermometer reaches 220F (substract 2F degrees for each 1,000 feet above sea level).
• Remove pot from the heat. With a long-handled spoon, stir the jam and skim off any foam that rises to the top.
• Ladle the jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch space on top. Place a piece of cinnamon stick in the jam in each jar. Seal the lid according to the manufacturer's instructions.
• Cool the jars upright on a wire rack. Store in the refrigerator for up to 1 month.
• For longer storage, process the jars in a boiling-water bath for 5 minutes after sealing. Add an additional minute of processing time for each 1,000 feet above sea level.
• Cool on a rack and label. Store the jars in a cool, dry, dark place.

Steps:

• Place onion, jalapeno and garlic in a food processor and pulse 5 or 6 times.
• Add beans, oats, corn, green onion, cumin, curry powder, and cayenne. Season with salt and pepper and pulse 8 times. Scrape downs sides of the bowl and pulse an additional 5 to 8 times (depending on desired texture).
• Place mixture into a mixing bowl, cover with plastic wrap and place in the refrigerator for at least two hours.
• Remove chilled mixture from refrigerator and stir in breadcrumbs. Adjust seasonings.
• Pour oil into a heavy bottom skillet and place over medium. Form mixture into four equal patties. Cook patties for 5 to 7 minutes on each side or until a crust develops and the patties are heated through.
• Remove patties from heat and place onto burger buns. Assemble burger with toppings and condiments of your choice and serve.