Butter
Blackberry Patch Strawberry Syrup
Mix Strawberry syrup with room temperature butter to taste, spread on delicious biscuits or toast and enjoy! We recommend pairing with Callie's Original Buttermilk Biscuits!
Blackberry Patch Premium Cherry Syrup
2 scoops vanilla ice cream
1 bottle Coca Cola
To assemble the float, pour 2 tbsp Blackberry Patch Cherry Syrup into a glass. Place 2 scoops of vanilla ice cream into the glass. Top with Coca Cola and enjoy!
We made this even sweeter and used a local creamery, Southern Craft Creamery's Tupelo Honey ice cream!
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.
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.
