Recipes

Blackberry Patch Preserves for Cheese
** try our new Satsuma Whiskey Sour Preserves for Cheese
Schermer Pecans (our favorite roasted pecans)
All of your favorite cheeses

Grab your favorite cheese and charcuterie and arrange on your favorite cutting board or slate. Pair with some fresh fruit and crackers and your favorite holiday decorations and you're all set to host the perfect holiday party. 

PIE INGREDIENTS

• 1 refrigerated pie crust (we used Pillsbury)
• 1 cup 100% pumpkin (pumpkin puree)
• 1 cup Blackberry Patch Pecan Apple Butter
• 1/4 cup packed dark brown sugar
• 1/4 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 3 eggs, lightly beaten
• 1 cup evaporated milk

STREUSEL TOPPING

• 3 tbsp butter
• 1/2 cup flour
• 1/2 cup dark brown sugar
• 1/2 cup chopped pecans

This recipe is adapted from Tidy Mom's Apple Butter Pumpkin Pie recipe to include our Pecan Apple Butter. 

1. Preheat oven to 375° F.
2. Place pie crust in a 9-inch glass pie pan and flute edges.
3. In a large bowl combine pie filling ingredients in order given (from pumpkin to evaporated milk)
4. Pour filling into crust-lined pie pan. Bake 50 to 60 minutes or until knife inserted two inches from center comes out clean.
5. While pie cooks, in another bowl, combine brown sugar and flour then cut in cold butter until crumbly (using a pastry blender, for or clean hands for this step). Stir in chopped pecans and set aside. 
6. Remove pie from oven and sprinkle streusel over pie filling.
7. Return pie to the oven, cover crust with foil, and bake for an additional 15 minutes.
8. Cool completely, at least 2 hours before serving.

• 6-7 Pound Turkey - bone in/skin on
• 6 tbsp unsalted butter - softened
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh sage
• 3 cloves minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• olive oil for drizzling
• 4 - 6 cups chicken broth for the pan
• Blackberry Patch Maple Bacon Jam

For this recipe you can prepare your turkey breast as you normally would and then use our Maple Bacon Jam as a glaze for the last step, or follow our instructions below that we adapted from this Cooking for my Soul recipe.

1. Preheat oven to 350 degrees F.

2. If needed or desired, remove the backbone. We removed the backbone for more even cooking. Look for a youtube video on how to safely remove the backbone. Kitchen shears or a large knife are needed for this. 

3. Make the butter - in a bowl, combine 6 tablespoons softened butter, garlic, rosemary, sage, salt and pepper. Set aside.

4. Pat the turkey dry with paper towel. Be careful to remove all excess moisture.

5. Rub your turkey with your prepared butter - including under the skin. You will need to detach some of the skin to get the butter under the skin. 

6. Transfer the turkey to a roasting pan with a rack. Drizzle with some olive oil and gently rub over the turkey. Pour 2 cups of chicken broth in the base of the pan. 

7. Roast uncovered for 1 hour and 20 minutes. As it roasts, refill the pan with broth as needed. 

8. At this point, brush the turkey with Maple Bacon Jam (warm to thin if needed) and continue roasting for 10 minutes. Repeat glazing and cooking until the internal temperature reaches 165 degrees F. Tent with foil if the turkey is getting too brown. 

9. Let the turkey rest for about 15 minutes before carving and enjoy! 

• 1 Block of cream cheese at room temperature
• Blackberry Patch Pumpkin Spice Syrup
• 1 cup heavy whipping cream
• Ginger snaps
• Graham crackers

In a medium bowl, mix softened cream cheese with Pumpkin Spice Syrup until you have the flavor and color you desire - remember that the flavor will be diluted a little when you add the whipped cream. In a separate bowl whip heavy cream until you have whipped cream consistency. Fold together with the cream cheese. Put in a serving dish along with edible dippers like ginger snaps and graham crackers. 

• 1/2 Bottle Blackberry Patch Tart Cherry Syrup or to taste
• 2 cups fresh orange juice
• 2 cups pineapple juice
• 3 (12-oz.) cans chilled sparkling water

Stir together in a large pitcher and serve over ice. This recipe is great anytime, but especially fun for Halloween! Have fun with this - we even played with dry ice and served out of beakers to step up the SPOOKINESS! 

Makes 4

Ingredients

Red Layer
3 tbsp Blackberry Patch Strawberry Syrup
Chopped strawberries
1 1/2 cups coconut water

White Layer
Sweetened coconut milk
Alternatives: vanilla greek yogurt, vanilla almond milk, oatmilk

Blue Layer
3 tbsp Blackberry Patch Blueberry Syrup
Blueberries
1 1/2 cups coconut water

Instructions

Red Layer

1. Place popsicle sticks in all four popsicle molds.
2. Chop up strawberries and place in each popsicle mold.
3. Add 3 tbsp of Blackberry Patch Strawberry Syrup and 1 1/2 cups coconut water into a bowl. Mix.
4. Pour mixture in each popsicle mold until it reaches 1/3 of popsicle mold.
5. Freeze for 1 hour or until layer is completely frozen.

White Layer

1. Pour sweetened coconut milk into each popsicle mold until it reaches 2/3 of popsicle mold.
2. Freeze for 1 hour or until layer is completely frozen.

Blue Layer

1. Place blueberries in each popsicle mold.
2. Add 3 tbsp of Blackberry Patch Blueberry Syrup and 1 1/2 cups coconut water into a bowl. Mix.
3. Pour mixture into each popsicle mold until it reaches top. 
4. Freeze for 1 hour or until layer is completely frozen.

*To remove bomb pops, run warm water over popsicle molds for 20 seconds*

Serves 4

Ingredients
Blackberry Patch Strawberry Syrup
Strawberries
Lemonade (pre-made or homemade; we used Minute Maid)
Vanilla ice cream
Ice

Equipment
Blender

Instructions

1. Add ⅓ cup chopped strawberries to blender
2. Add ¼ cup of Blackberry Patch Strawberry Syrup to blender
3. Add 3 scoops of vanilla ice cream to blender
4. Pour 3 cups of lemonade into blender
5. Add ice cubes to blender
6. Blend until a thick, slushy consistency is reached
7. Pour into glasses and garnish with lemon and strawberry
8. Enjoy!

Makes 4

Ingredients
Blackberries
2 tbsp of Blackberry Patch Blackberry Syrup 
1 peach
2 tbsp of Blackberry Patch Peach Syrup
Mint leaves
2 limes
White rum
Club soda
Ice 

Equipment
Muddler
Bar spoon
Blender  

Instructions

1. Add 4-5 mint leaves to bottom of each glass and muddle until fragrant
2. Add 2-3 blackberries to each glass. Muddle to your preference
3. Chop up 1 peach into big chunks. Add to blender and blend until a liquid consistency is reached
4. Add 2 tbsp of blended peaches to each glass
5. Add ice to each glass
6. Add 2 tbsp of Blackberry Patch Blackberry Syrup to each glass
7. Add 2 tbsp of Blackberry Patch Peach Syrup to each glass
8. Add 2 oz of white rum into each glass
9. Top each glass with club soda
10. Cut the two limes into four slices per lime
11. Squeeze juice from lime slices (2 slices per glass)
12. Mix glass with bar spoon
13. Garnish with blackberry, lime and peach slice
14. Enjoy! 

1/4 cup Blackberry Patch Blackberry Syrup
1/4 cup Olive Oil
Half Shallot - minced
1 Clove Garlic
2 tsp Poppyseed
1/4 cup White Balsamic Vinegar
1 tbsp Dark Balsamic Vinegar

Combine ingredients in a jar. Put the lid on a shake! 

Bonus points if you reuse your handled mug from one of our preserves like we did! 

2 oz Blackberry Patch Cherry Syrup
4 oz bourbon
2 dashes Orange Bitters
Club Soda

Add, bourbon, cherry syrup, orange bitters, club soda and ice to a cocktail shaker and shake until the container is cold. Pour shaken cocktail into your glasses. Top with an orange zest garnish and a cherry and enjoy!