Texas Blackberry And Strawberry Empanadas Recipes

Steps:

• Cook's Note: For a nonalcoholic version, substitute the port with 1/4 cup white grape juice mixed with 1/2 teaspoon vanilla extract.
• In a medium bowl, combine the berries with 1 tablespoon port and 1 tablespoon sugar. Allow to sit and macerate while you prepare the zabaione.
• Bring a small pot of water to a boil over medium heat. In a bowl that will fit over the top of the pot, beat the egg yolks with the remaining 1/4 cup sugar with an electric hand mixer until pale. Place the bowl over simmering water and, with the beater running slowly, drizzle in the remaining 3 tablespoons port. Continue to beat until the mixture becomes very thick and has doubled in volume, 5 to 10 minutes. Remove from the heat.
• Divide half the berries among 4 serving glasses. Top each with a generous dollop of zabaione, garnish with the remaining berries and serve immediately.

Steps:

• Combine the cream with 1/2 cup of the sugar in a medium saucepan over medium heat. Bring to a strong simmer just so tiny bubbles start to appear around the edges of the pan; don't let it boil.
• Meanwhile, in the bowl of a stand mixer using the whisk attachment, whisk together the egg yolks and remaining 1/2 cup sugar for about 1 minute. Whisk in the tequila.
• Now, with the mixer on medium low, very slowly drizzle in the warm cream using a metal measuring cup to scoop out small portions at a time. Drizzle it in so that the cream runs down the side of the bowl, reducing the impact of the hot cream hitting the eggs. Keep whisking!
• After all of the cream is added, turn off the mixer. Pour the mixture into the top of a double boiler (or a glass bowl fitted over a saucepan of simmering water). Cook in the double boiler over medium heat, stirring gently but constantly as the egg/cream mixture slowly thickens, from 8 to 15 minutes. Watch the mixture: if it starts to really thicken up, remove it immediately from the heat. You want this to be a thick, pourable cream rather than a thick, heavy pudding.
• Prepare a large bowl with ice. As soon as you remove the double boiler or glass bowl from the heat, set the bottom of it in the bowl of ice to stop the cooking process. Be careful not to let ice or water drip into the cream mixture. Stir in the lime zest and continue stirring to cool. If you need to use the cream right away, keep it in the ice bath. Or transfer it to a container, cover and refrigerate for several hours.
• When ready to serve, fill bowls with the berries and spoon the cream on generously.

Steps:

• 1. Preheat the oven to 400°F, and line two baking sheets with parchment paper. Cook the blackberries, apple, flour, cinnamon and 6 tablespoons of sugar in a heavy saucepan over medium heat, stirring often, until the mixture just boils and is thickened, about 5 minutes. Take care not to break up the berries too much while stirring. Transfer to a shallow bowl to cool. Place a heaping tablespoon of fruit filling in the center of the empanada disc. Moisten the edges of the dough with milk and fold in half, pressing the edges to seal. Transfer to a lined baking sheet and press the tines of a fork around the edges or make a decorative repulgue [video]. Arrange the empanadas 1 inch apart on the baking sheet. Repeat the process with the remaining discs and filling. Brush the empanadas with milk and sprinkle them with the remaining 2 tablespoons of sugar. Bake until empanadas are golden, approximately 15 minutes. Remove them from the baking sheets to cool.