Saturday, June 6, 2009
I am SOOOOOO behind on posts !!!
As you can tell I am in the garden, trying to savor the sweet rewards of Spring. Roses never look or smell as good as they do, the first few weeks in Spring ~ I guess after a long sleep they have reason to look smashing :o)
We are just about ready to start the second half of the backyard project. If you look at where the old posts are you will see waaaaaaaaaay in the back, the first transplanted grapevine...our missiion......to become true winos ~LOL...seriously, this is the year of the berry and the grape. Pretty soon our mulberry trees will be weeping tears( errrrrrr make that berries ) of joy.
1/4 cup red raspberry vinegar
1 large clove garlic, minced
1 cup crushed mulberries
1 chipotle in adobo, minced
In a sauce pan, combine the vinegar, garlic, mulberries, and chipotle and bring to a boil. Reduce the heat and cook, uncovered, for 15 minutes. Remove from the heat and puree if you want a smoother sauce. This will be intensely purple!
Use to glaze the chicken or ribs, but if you do them on the grill watch carefully because the sauce is sticky and will burn quickly.
Makes about 1/2 cup
Let's see, what else? Well, they make an awesome cobbler, but mush up a bit too much for a pie unless you mix them with rhubarb or peaches or maybe even apples. Well, that's my opinion, anyway, my Grandpa would argue, he loved mulberry pie. If you do make it, be sure to cook and thicken the mulberry filling before filling the shell so the crust doesn't get too soggy.
I also think they'd make a pretty lavender colored ice cream, and might be good if pureed and strained and added to lemonade.
Credit for this smashing recipe given to ANNIE at:http://ths.gardenweb.com/forums/load/cooking/msg0415122012507.html
Now Gussy dog........GET OUT OF THOSE BERRIES!!!!