Recipes

1/3 cup Blackberry Patch Blueberry Syrup
1/3 cup olive oil
2 tbsp white wine vinegar
salt and pepper to taste

Combine ingredients in a jar with lid and shake to mix. Pour over salad. 

Satsuma Marinated Pork Chops

3-4 pork chops (bone in)
½ chopped onion
½ cup Blackberry Patch Premium Satsuma Syrup
¼ cup olive oil
salt and pepper to taste
½ tsp paprika
¼ tsp ginger
orange slices
rosemary to garnish 

Combine the marinade – stir Blackberry Patch Satsuma Syrup, olive oil, salt and pepper, ginger and paprika. Place pork chops in a deep dish and soak in marinade for at least 10 minutes.

Add chopped onion to dry skillet on medium heat and caramelize for 2-3 minutes. Add pork chops to the skillet and the remaining marinade. Cook on medium high for 8-10 minutes, flipping the pork chops while cooking. Coat the pork chops in marinade…it starts to get sticky – this mean you’re almost done.  Remove from heat and garnish with fresh rosemary and an orange slice.

Prosciutto Goat Cheese Crostini

1 fresh baguette
1/8 cup olive oil
salt
4 ounces goat cheese at room temperature
Blackberry Patch Satsuma Jelly
Prosciutto, cut in half
Arugula

Preheat oven to 375 degrees. Slice baguette into thin slice ad place on a baking sheet. Drizzle with olive oil and sprinkle a little salt. Bake until slightly golden and allow to cool slightly.

Spread some goat cheese on each crostini. Spoon Blackberry Patch Satsuma Jelly onto the goat cheese and top with prosciutto and one leave of arugula. Serve!

Ricotta Cheesecake with Satsuma Glaze

6 oz. gingersnap cookies
1 ¼ cups walnuts
¼ cup sugar
5 tbsp. unsalted butter, melted

 For the filling:
8 oz. cream cheese, at room temperature, but into 4 pieces
7 oz. whole-milk ricotta, drained well
Grated zest of one orange
1 cup sugar
1 tsp. vanilla extract
4 eggs, separated
2/3 cup heavy cream
1/8 tsp. salt

Preheat the oven to 325 degrees.

To make the crust, finely chop cookies and walnuts in a food processor and move to a small bowl. Add sugar and melted butter.  Mix well until evenly moistened.  Transfer to a spring form pan and press into the bottom and up the sides of the pan. Bake until lightly browned – about 15 minutes.

In a blender, combine the cream cheese, ricotta, orange zest, sugar, vanilla, egg yolks, cream and salt. Process until smooth – approximately 1 to 2 minutes. Pour into a large bowl.

In another bowl, using an electric mixer on high speed, beat the egg whites until stiff peaks form. Using a spatula to fold in 1/3 of the egg whites into the cheese mixture. Do this twice again for the second thirds of the mixture. Once well incorporated, pour into fully cooled crust and back for 30 minutes. After 30 minutes, increase the oven temperature to 325 and continue to bake until the surface is golden and the edges are firm, but the center still giggles – approximately 30 minutes. Turn off the oven, open the oven door and let the cheesecake cool in the oven for about 3 hours. Refrigerate 12 hours to overnight.

When ready to serve, simply pour Blackberry Patch Satsuma syrup over the top – allowing it to drip over the sides. Add orange zest and serve.

Salad Ingredients: 

• 2 Cups Arugla 
• 1/2 Cup Fennel, thinly sliced
• 1/3 Cup Red Onion, thinly sliced
• 1 Firm White Peach, thinly sliced
• 1/3 Cup Chopped Pecans 

Dressing Ingredients: 

• 1/4 Cup Blackberry Patch Peach Syrup
• 3 Tbsp Extra Virgin Olive Oil
• 1/2 Tsp Kosher Salt
• 1/2 Tsp Ground Black Pepper
• Juice of 1 Lemon 
• Juice of 1/2 Orange 

Mix all ingredients together in a bowl for the Peach Dressing, set aside. 
Mix all ingredients together (except pecans) in a bowl for the Salad. 
Pour dressing over salad, toss together. 
Serve and top with chopped pecans. 

• 3 parts Berry Sparkling wine
• 1/2 part Blackberry Patch Apple Butter Syrup
• cane sugar

Rim glass with cane sugar. Pour in 3 parts sparkling wine and 1/2 part apple butter syrup. Garnish with a cinnamon stick and an apple slice and enjoy responsibly! 

• 2 1/2 cups all-purpose flour
• 2 Tbsp granulated sugar
• 1 Tbsp baking powder
• 1/2 tsp salt 
• 8 Tbsp chilled unsalted butter, grated on a box grater just like cheese
• 1 egg
• 3/4 cup buttermilk plus more for brushing
• 1 Tbsp vanilla extract
• 1/2 cup Blackberry Patch Blackberry Syrup
• 1/2 - 1 cup white chocolate chips

Glaze:

• 1/4 cup milk 
• 2 Tbsp melted butter
• 1 cup powdered sugar 
• 1/4 cup Blackberry Patch Blackberry Syrup

Preheat the oven to 400 degrees and line 2 baking sheets with parchment paper and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Add the butter and toss with flour. Add the egg, buttermilk and vanilla. Do not overmix - mix until just combined. Fold in the white chocolate chips and drip the 1/4 cup Blackberry Syrup in places while folding. 

Turn the dough onto a floured surface and then pat into a 1-inch thick square and cut into 2 inch squares. Place on the parchment covered baking sheets and brush each square with buttermilk.

Bake until golden brown, 15-18 minutes, rotating sheets halfway through. Let the scones cool slightly and then drizzle with Blackberry Syrup glaze (see below). Serve warm!

To make the glaze, mix milk, butter, powdered sugar and syrup in a bowl until combined.