Black and Blue
August 19th, 2008
Ani Phyo deserves a high five for her Black and Blueberry cobbler recipe. She posted a great video clip on her blog that illustrates how easy it is to make this yummy dessert. Ani’s video came at a great time because I recently stumbled across a Blackberry patch and the berries are delicious. Ani’s cobbler was the perfect way to use those berries.
Deborah Fabricant is the author of a book called ‘Stacks: The Art of Vertical Food’. She also sells a line of kitchen tools for making your own stacking treats, this is what I used for the cobbler. If you don’t have the proper tools for making a stack, a tin can with both ends removed works just as well. Center the can on your serving plate and place 2-3Tbs of crust in the bottom, packing it firmly. Now add the berry filling and another layer of crust, again be sure to firmly pack the crust. To remove your cobbler from the can, use the bottom of a drinking glass and gently push down on the cobbler while you lift up on your can. Be sure to go slowly as the crust is sticky from the dates and will tear easily.
I added a few additions to Ani’s recipe, lemon zest for tartness and coconut oil to stiffen the crust so it would work as a stacking dessert. This is an excellent recipie to impress dinner guests, it’s easy to make, it looks awesome and tastes great.
A Black and Blue Stack With a Twist
Crust
~3/4 Cup Pecans
~1/4 Cup Pitted Dates
~ 1 Vanilla bean (only use the inner scrapings of the pod) or 2TBS of Vanilla Extract
~2 Tbs Coconut oil
~1/2 Tsp Sea Salt
Filling
1 Cup Blackberries
1 Cup Blueberries
1/4 Cup of Agave Nectar
1/2 Tsp Lemon Zest
Garnish
~2 Tbs Lemon zest
~1/8 Tsp Nutmeg
~1/8 Tsp Cloves
~1tsp Agave Nectar
~ Fresh Mint
Combine the lemon zest, nutmeg, cloves and agave in a small bowl and mix until the zest is fully coated. Place a dime sized pinch of the zest on top of your cobbler and garnish with mint.
This is one of the wild Blackberries that ended up as dessert;)
♥ Lesley Anne ♥
Entry Filed under: Uncategorized
6 Comments
Add your own1. hihorosie | August 21st, 2008 at 5:02 pm
Your presentations are so beautiful, creative and impressive! I’d snarf this even tho I’m not a fan of blue or blackberries.
Seriously, you could do your own cookbook. You wouldn’t need a professional photographer or anything - you’re pics are always fantastic showing off that wonderful food.
2. BeeARawFoodie | August 23rd, 2008 at 8:04 pm
I just discovered your site thanks to a link from HiHoRosie. I love the recipies and all the photographs! It may take a while, but I look forward to reading all your archived posts in the near future. I have so much to learn, and your enthusiasm is infectious! Thank you for the Raw Food Porn! Ha ha ha. I only learned the phrase “Food Porn” from an Epicurious reader a few months ago. Too too funny. Keep doing what you do. A newbie Raw Foodie in the Midwest says thank you!
3. BeeARawFoodie | August 23rd, 2008 at 8:04 pm
I just discovered your site thanks to a link from HiHoRosie. I love the recipies and all the photographs! It may take a while, but I look forward to reading all your archived posts in the near future. I have so much to learn, and your enthusiasm is infectious! Thank you for the Raw Food Porn! Ha ha ha. I only learned the phrase “Food Porn” from an Epicurious reader a few months ago. Too too funny. Keep doing what you do. A newbie Raw Foodie in the Midwest says thank you!
4. Yardsnacker | August 24th, 2008 at 3:10 am
You have such a great writing style and photographic ability…Hiho and I think you are secretly holding out on us, and that you are actually a professional photographer. I am checking out that book now, great idea!
5. Lesley Anne | August 25th, 2008 at 12:43 am
Thanks Sam:) I use my trusty Cannon Powershot that I got for Christmas, I love it! Yay, stacks are really fun:) Food should be fun.
6. Lesley Anne | August 25th, 2008 at 12:44 am
HI BeeARawFoodie!! Welcome to my blog and thanks for posting:) Are you on Giveittomeraw.com? Let’s BEE friends;)
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