Blackberry-sage margarita

Active: 5 minutes; Total: 5 minutes; Serves: 1

Lime	½
Blackberries	6
Sage	2 leaves
Tequila	2 ounces
Triple sec	1 ounce
Simple syrup	½ ounce

1. Add 6 blackberries and 2 sage leaves to a cocktail shaker, and muddle. 
2. Squeeze in the lime juice, then add the tequila, triple sec, and simple syrup. 
3. Add ice, cover the shaker, and shake for 15 seconds. 
4. Strain into a chilled coupe glass. 
5. Garnish with sage and blackberries. 

Recipe from tastingtable.com.

Blackberry tart with coconut cream

Berry pie

Strawberries, blueberries, blackberries, raspberries or another juicy berry	3 to 4 pints
Sugar	1 cup
Cornstarch	3 tablespoons
Water	½ cup
Graham crackers, well crushed
Butter, melted	4 tablespoons
Cream, heavy, whipped	½ cup

1. Preheat to 375°F. 
2. Inspect and clean the berries well, and then purée enough of them to make 1 cup of liquid. 
3. In a medium saucepan, whisk together the sugar and cornstarch. 
4. Add the water and puréed berries, and bring to a boil, stirring constantly, until thick and bubbly; set aside for about 30 minutes to cool. 
5. In a small bowl, combine the cracker crumbs and melted butter, and then transfer to a glass pie plate, pressing into the bottom and sides. 
6. Bake for 10 to 12 minutes to brown; set aside and cool completely. 
7. Arrange the remaining berries in the crust, and pour the sauce evenly over the top; shake gently to work out any air bubbles. 
8. Refrigerate for at least 3 hours, and top with the whipped cream before serving.

White chocolate and Meyer lemon semifreddo with vanilla-poached berries

Semifreddo
Gelatin, unflavored	1 envelope
Water	2 tablespoons
Milk, whole	1 cup
Vanilla bean, split, seeds scraped	1
Chocolate, white	1 ½ cups
Cream, heavy	1 2/3 cups
Lemons, Meyer, zested, juiced	3
Berries
Sugar, granulated	1 cup
Water	¼ cup
Lemon, zested	1
Vanilla beans, split	2
Blueberries	½ cup
Blackberries	½ cup
Strawberries	½ cup
Cookies
Sugar, powdered	1 ½ cups + extra
Almonds, ground	1 ½ cups
Salt	1 teaspoon
Butter, unsalted, softened	2 cups
Eggs	2
Lemon, zested	2
Flour, all-purpose, sifted	3 cups
Garnish
Mint	6 leaves
Chocolate, white, shaved	handful

Semifreddo

1. In a small bowl, sprinkle gelatin over the water; set aside to soften and swell, 3 to 5 minutes. 
2. In a small saucepan over high heat, combine the split vanilla bean and seeds with milk. 
3. Remove from heat, and whisk in the softened gelatin. 
4. Strain through a fine sieve into a small bowl. 
5. In a large bowl, add the chocolate, slowly pour in hot milk over the chocolate, stirring constantly, until melted; set aside and cool to room temperature. 
6. In a mixing bowl, beat the cream until soft peaks form. 
7. Mix in the lemon zest and juice into the milk mixture, and then fold in the whipped cream. 
8. Pour into a mold of whatever shape you prefer, and freeze until set. 

Berries

1. In a saucepan over medium-high heat, combine the water, sugar, zest, and vanilla beans, and boil for 5 minutes, until the sugar dissolves. 
2. Add the blueberries and blackberries, and poach for 2 minutes. 
3. Remove from heat, and add the strawberries. 
4. Let cool, and then refrigerate. 

Cookies

1. Combine the powdered sugar, almonds, and salt in a mixing bowl. 
2. Beat the butter in the bowl of a standing mixer fitted with a paddle until pale yellow and fluffy. 
3. Add the eggs, lemon zest, and sugar mixture, and continue beating. 
4. Slowly add the flour, until just incorporated. 
5. Wrap dough in plastic wrap, and refrigerate for 30 minutes to an hour before rolling out. 
6. Preheat oven to 325°F. 
7. Sprinkle your work surface with a little powdered sugar, and roll out the dough to a thickness of 1/8 inch. 
8. Cut one large cookie in the shape of the semifreddo, and cut the remaining dough into small rounds. 
9. Place on a cookie sheet, and bake until golden brown, about 20 to 25 minutes. 

Construct

1. Unmold the semifreddo, and carefully place it on top of the large cookie. 
2. Slice into 1-inch pieces, and serve with a generous spoonful of the poached berries, mint leaves, shaved white chocolate, extra cookies, and white chocolate leaves. 

Recipe from My New Orleans The Cookbook by John Besh.

Double-crusted blackberry pie

Blackberries	4 cups
Sugar	¾ cup
Powdered pectin	2 tablespoons
Water, cold	½ cup
Vanilla bean	1
Butter, softened	2 tablespoons
Flour	¼ cup
Pie dough	1
Egg	1
Milk	2 tablespoons

1. Place the blackberries, sugar, pectin, and water into a medium saucepan.
2. Split the vanilla bean in half lengthwise, and scrape the seeds into the saucepan; add the pod to the pan.
3. Bring the berries to a boil over medium-high heat, stirring frequently.
4. Reduce the heat to moderate, and simmer, stirring occasionally, until the juices thicken enough to coat the back of the spoon, about 30 minutes.
5. Remove the pan from the heat, and let the mixture rest for 30 minutes or so.
6. Preheat oven to 375°F.
7. Grease a 9-inch ceramic or glass pie pan with the butter, and dust it with some of the flour.
8. Roll two-thirds of the pie dough out on a lightly floured surface to a ¼-inch thickness.
9. Fit the dough into the prepared pan, and trim off any excess dough from the edges.
10. Remove the vanilla bean pod from the cooled filling, and discard; pour the filling into the prepared pie shell.
11. Roll the remaining third of pie dough out on a lightly floured surface to a ¼-inch thickness, and lay it over the berry filling.
12. Crimp the edges of the dough together, and make a few slits through the top crust to allow steam to escape while baking.
13. Bake the pie for 30 minutes.
14. Beat the egg and milk together in a small bowl, then brush the top crust of the continue to bake it until the crust is a deep golden brown, about 15 minutes more.
15. Transfer the pie to a wire rack to let cool until it is just warm or room temperature; serve with ice cream.

Recipe from My New Orleans The Cookbook by John Besh.

Cranberry swirl cheesecake with cranberry-blackberry compote

Purée
Cranberries, fresh or thawed	2 cups
Sugar	2/3 cup
Orange zest	2 tablespoons
Orange juice, freshly squeezed	2/3 cup
Cinnamon, ground	½ teaspoon
Nutmeg, freshly ground	¼ teaspoon
Vanilla extract	4 teaspoons
Crust
Vegetable oil spray
Butter cookies, finely ground	2 ¾ cups
Sugar	2 tablespoons
Cinnamon, ground	1 teaspoon
Butter, unsalted, melted	½ cup
Filling
Cream cheese, room temperature	32 ounces
Sugar	1 cup
Eggs	4
Sour cream	1 cup
Cream, heavy	½ cup
Vanilla extract	1 tablespoon
Compote
Blackberries, fresh or thawed	12 ounces
Cranberries, fresh or thawed	1 cup
Brown sugar, packed	¾ cup
Lemon zest, finely grated	2 teaspoons
Lemon juice, freshly squeezed	1 tablespoon
Cinnamon, ground	½ teaspoon
Nutmeg, freshly ground	¼ teaspoon
Vanilla extract	1 tablespoon

Purée

1. Combine all ingredients except vanilla in a heavy large saucepan, and bring to a boil over medium-high heat, stirring until sugar dissolves.
2. Reduce to medium heat, and cook until mixture thickens, stirring occasionally, about 5 minutes.
3. Cool slightly, and transfer to a processor.
4. Add vanilla; purée until smooth.
5. Strain into medium bowl; discard solids.
6. Cover with plastic, and chill at least 6 hours.

Crust

1. Spray 10-inch springform pan with 2 ¾-inch-high side with nonstick spray, and wrap with three layers of foil.
2. Blend cookies, sugar, and cinnamon in processor.
3. Add butter, blend until moist clumps form.
4. Press mixture onto bottom and up sides of pan.
5. Chill crust while preparing fillings.

Filling

1. Position rack in center, and preheat oven to 350°F.
2. Using electric mixer, beat cream cheese in a large bowl until fluffy.
3. Beat in sugar, and then beat in eggs, one at a time.
4. Mix in sour cream, whipping cream, and vanilla.
5. Spread 1/3 of filling over the crust, dollop 1/3 of purée atop, and repeat twice.
6. Using a butter knife, make a few zigzags cuts through batter to swirl purée and create the marbled design.
7. Place springform in a baking dish, and add 1-inch of water.
8. Bake for 1 hour 15 minutes; turn off and open the oven door, and then leave the cheesecake to rest for an hour.
9. Cool to room temperature, cut around pan sides to loosen.
10. Cover and chill overnight.

Compote

1. Combine all ingredients except vanilla in a heavy large saucepan, and simmer over medium heat until the mixture thickens, about 10 minutes.
2. Remove from heat, cool slightly, stir in vanilla, and then leave cool to room temperature.
3. Cover and chill for at least 6 hours.
4. Serve cheesecake slice with a couple of spoonfuls of compote.

Recipe from bon appétit Desserts.