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Thursday, June 10, 2010

More Berry Delight

Sometimes a meal just stands out from all the other food you've eaten lately with each bite a medley of harmonious flavors.  You find yourself slowing down and savoring every mouthful.  This menu is destined to be pulled out whenever you want to impress your friends and family.  Tonight we had such a dinner.  I found some unbelievable blackberries and bought them, sure I'd find something to do with them and did I ever.  The menu is simple, nothing difficult to prepare, and relies on fresh fruit at the peak of ripeness. 

Grilled Pork Tenderloin with Blackberry Sauce
Mashed Potatoes
Fruit Salad with Blackberry Basil Vinaigrette

Once again I had Barry cook the pork, seasoned only with Cavendar's, on the Big Green Egg.  Meanwhile I made the sauce. 

Blackberry Sauce
1/4 cup blackberry preserves
1/4 cup white wine
2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
2 Tbsp. Dijon mustard
3 garlic cloves, minced
1 tsp. soy sauce
1/2 tsp. rosemary, chopped if fresh
1 cup fresh blackberries
Combine ingredients in a small saucepan and stir over low heat till preserves are melted.  Add the blackberries and spoon over cooked meat.

I found the salad recipe in the local Junior Auxiliary's cookbook.  The salad made a very pretty presentation and it is definitely one I will be making many times.  The cookbook is Rendevous on the Ridge and can be found in many local stores.  I have enjoyed many other recipes from this book. 

Fruit Salad with Blackberry Basil Vinaigrette
8 cups mixed salad greens
1 1/2 cups sliced mangoes
1 1/2 cups sliced grapefruit sections
1 1/2 cup sliced fresh strawberries
1 cup fresh blackberries
1 large avocado, sliced
Place greens in a bowl and arrange fruit on top.  Serve with vinaigrette.
1/2 of a 10 oz. jar seedless blackberry preserves
1/4 cup red wine vinegar
6 fresh basil leaves
1 clove garlic, sliced
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup vegetable or olive oil
Combine ingredients through pepper in a blender.  Pulse 2 or 3 times until blended.  Gradually add the oil through the food chute, processing constantly until the oil is incorporated.

I really hope you take the time to eat the foods now coming into season because it's such a treat.  Visit a farmer's market or produce stand this weekend and see what you can find.  Don't worry if you don't know what you are going to make with the food you find.  You can google the ingredients or look at or other websites for ideas once you get home.  Have a happy weekend and enjoy your friends and family over a good meal.     

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