• 2 (1 lb) pork tenderloin
• 1 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 1 teaspoon ground allspice
• 1/4 cup butter or 1/4 cup margarine, divided
• 1/2 cup diced shallot
• 2/3 cup dry white wine
• 3 tablespoons seedless blackberry fruit spread
• fresh blackberries
• fresh thyme sprig

1. Sprinkle pork evenly with salt, pepper, and allspice.
2. Cover and chill 30 minutes.
3. Grill pork, covered, over medium-high heat for 20 minutes or until meat thermometer registers 160°, turning pork once.
4. Remove from grill and let stand for 10 minutes.
5. In a small saucepan, melt 2 tablespoons butter over medium-high heat.
6. Add in shallots; stir/saute for 5 minutes or until tender.
7. Add in wine; cook 13 minutes or until liquid is reduced by half.
8. Lower heat to low; whisk in fruit spread and remaining butter; cook 2 minuutes or until slightly thickened
9. Cut pork into 1/4-inch slices.
10. Drizzle blackberry sauce over pork; garnish with fresh blackberries and thyme sprigs, if desired.

• 1/3 cup lemon juice
•  1/3 cup Crisco® Vegetable Oil
•  1/4 cup chopped onion
•  2 cloves garlic, minced
•  4 (4 ounce) beef tenderloin or eye of round steaks, trimmed of fat
•  Salt and coarsely ground black pepper
•  Crisco® Original No-Stick Cooking Spray
•  1/2 cup Smucker’s® Seedless Blackberry Jam
•  1/4 cup red wine vinegar
•  1/4 teaspoon onion powder
•  1/4 cup fresh or thawed frozen blackberries

1. Mix lemon juice, oil, onion and garlic in large re-sealable plastic bag. Place steaks in marinade. Seal bag and refrigerate 6 to 24 hours, turning bag occasionally. When ready to cook, season steaks with salt and coarsely ground pepper. Discard marinade.
2. Spray grill rack with no-stick cooking spray. Heat grill.
3. Cook jam, vinegar and onion powder in small saucepan over medium heat until jam is melted, stirring constantly. Remove from heat.
4. Place steaks on prepared grill. Cook 8 to 12 minutes or until desired doneness, turning once halfway through cooking time. To serve, top steaks with blackberry sauce. Sprinkle with fresh blackberries.

• 1/2 teaspoon dried thyme, crushed
•  1/2 teaspoon dried sage, crushed
•  1/4 teaspoon salt
•  1/4 teaspoon pepper
•  4 (4 ounce) boneless pork loin chops
•  1 tablespoon butter
•  1 tablespoon olive oil
•  1/4 cup seedless raspberry jam
•  2 tablespoons orange juice
•  2 tablespoons white wine vinegar
•  4 sprigs fresh thyme (optional)

1. Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
2. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
3. In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

The bearkin and wolfkin tags probably have some helpful recipes in them, as I remember we got a request like this before. However, I’ll do some snooping to see if I can find more.

-Wolf

makes about 1 liter pitcher

1 liter soda water, chilled
1/2 cup elderberry flower syrup, chilled
1 lime, juiced
About 1/3 cup blackberries, washed
1/4 mint leaves, bruised

Whisk the soda water and elderberry flower syrup with the lime. Stir in the blackberries and muddled mint leaves and serve immediately.

This is also very nice with lemon juice and strawberries.

(via Medieval Strawberry Tart for Valentine’s Day)

Renais (via Strawberry Mania {The Perfect Tart} «)

INGREDIENTS

• 3 cups mixed fresh berries, such as raspberries, blueberries, blackberries, sliced strawberries, divided
• 2 tablespoons crème de cassis, or black currant juice
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• 1 pint nonfat raspberry sorbet, or lemon sorbet, slightly softened

PREPARATION

1. Crush 1/4 cup berries in a bowl with a fork. Add crème de cassis (or juice), lemon juice and sugar, stirring until sugar is dissolved. Add the remaining 2 3/4 cups berries; stir gently to coat. Place a scoop of sorbet in each dish and top with the berry mixture.

Ingredients 

5 oz (150 g) raspberries, hulled

5 oz (150 g) strawberries, hulled

 2 oz (50 g) redcurrants, stalks removed

For the caramelised flaky pastry:

4 oz (110 g) flour with a pinch of salt added

2½ oz (60 g) butter, weighed carefully (too much makes too soft a pastry), wrapped in foil and left in the freezer for 1 hour

 1 tablespoon lemon juice

 1 egg, beaten

 2 level tablespoons icing sugar

For the pastry cream filling:

1 large egg, plus 1 egg yolk

 1 oz (25 g) caster sugar

7 fl oz (200 ml) whole milk

 ¾ oz (20 g) plain flour

 ¾ teaspoon pure vanilla extract

To finish:

 5 fl oz (150 ml) double cream

1 rounded tablespoon

caster sugar icing sugar for dusting

Method

To make the pastry, first sift the flour and salt into a bowl, then take the butter from the freezer and, holding it with foil, dip it into the flour and grate it on the coarsest blade of a grater – dipping it into the flour once or twice more until it is all in the bowl. Now take a palette knife and flick the flour over the grated butter, cutting and tossing until the flour and butter look evenly blended.

Next, sprinkle in the lemon juice, then, using your hands, gently bring the dough together, adding a few drops of water to make a firm dough that leaves the bowl clean. Wrap it in a polythene bag and chill it in the fridge for 30 minutes. Meanwhile, pre-heat the oven to gas mark 7, 425°F (220°C).

Next, take a rolling pin and a tape measure, and roll the pastry out to a square measuring 12 x 12 inches (30 x 30 cm). Using the rolling pin to roll the pastry round, carefully transfer it to the baking sheet. Prick the surface of the pastry with a fork and brush it all over with beaten egg, then place the baking sheet on a high shelf in the oven and bake for 10-12 minutes – but do watch it carefully (no answering the phone etc) because ovens do vary. What you need is a very brown, crisp finish. Then, to get it extra crisp, pre-heat the grill to its highest setting, sprinkle the pastry with 1 level tablespoon of the icing sugar and then literally flash it under the hot grill – don’t take your eyes off it till the sugar caramelises, which it will do in just a few seconds.

Remove the pastry square from the grill and, using a sharp knife, cut it into three equal strips. Turn them over, sprinkle the rest of the icing sugar over, and flash them under the grill once again. Once the pastry has cooled on a wire rack, it is ready to use and can be stored in a polythene box with each layer separated with a strip of silicone paper (parchment). The pastry is very delicate, so handle it carefully, but if any strips do happen to break, don’t panic – you can use them as bottom or middle layers of the millefeuille.

To make the pastry cream, break the egg into a medium-sized mixing bowl, then add the egg yolk and sugar. Next, put the milk on to warm over a gentle heat while you whisk the eggs and sugar together until the mixture becomes thickened and creamy – about 1 minute with an electric hand whisk on the first speed. Then sift in the flour and whisk that in. 

Now turn the heat up to bring the milk to boiling point and then whisk the milk into the egg mixture. After that return the whole lot to the pan and continue to whisk, this time with a balloon whisk, over a medium heat until the mixture becomes very thick – keep the whisk going all the time because the mixture can catch very easily if you don’t. As soon as a bubble on the surface bursts, remove the sauce from the heat and quickly pour it into a bowl, then stir in the vanilla extract. 

Cover the pastry cream with clingfilm to prevent a skin forming, and leave it to get completely cold.

When you come to assemble the millefeuille (which shouldn’t be before about an hour before you want to serve it), whip the double cream and caster sugar together till fairly stiff, then fold the pastry cream into it. To assemble, place the bottom layer of pastry on a suitably sized plate or board and spread it with a quarter of the cream. Top this with half the fruit and a further quarter of the cream. 

Now place the next layer of pastry on top, pressing it gently down to fix it in place, and cover this with another layer of cream followed by the rest of the fruit and the rest of the cream. 

Finally, arrange the last layer of pastry on top, dust with icing sugar and serve cut into thin slices using your sharpest knife.

 1lb (450g) green gooseberries

4 tablespoons elderflower cordial

4oz (110g) caster sugar

 2 x 0.4 oz (11g) sachets powdered gelatine

 12fl oz (350ml) Samur or other sparkling wine

Method

Begin by topping and tailing the gooseberries, then put them in a wide, shallow pan with a lid. Sprinkle the sugar over them, then place over a very gentle heat, cover and let them heat through and soften for 5-6 minutes, stirring them around a couple of times. 

Meanwhile soak the gelatine in a cup with 3 tablespoons water. Then, as soon as the gooseberries are just soft, remove them from the heat and stir in the gelatine mixture – very gently so as not to break the fruit too much.

Now pour the whole lot into a large bowl and leave to cool. As it cools and then becomes cold it will begin to turn syrupy (about 45 minutes-1 hour), and at this stage pour in the elderflower cordial and the wine. 

Mix thoroughly and then pour the jelly into the stemmed glasses. Cover them with clingfilm and chill in the refrigerator until needed (I use a small baking tin as a tray to put the glasses on and this makes it much easier to keep them together in the refrigerator.) 

Serve the jellies as they are or else with a blob of fromage frais on the top decorated with a small sprig of mint.