Wild Food: Bear For Dinner and Dessert.

Home is very open country, especially once the corn is down.

Home is very open country, especially once the corn is down.

After a trip back home to visit the family ended in 4 unsuccessful hunts (all thwarted by a small herd of black Angus) , I came back to a Monday off, except for class. I had a lot to do around the house, so I figured a set-it-and-forget-it meal was in order. I pulled out my first bear roast  and my cast iron dutch oven. Continue reading

Wild Dessert: Blackberry Crumb Bars

After putting together wine and brandy, I used what was left of my blackberries to make a pan of crumb bars. Like with most of my recipes, I adapt an existing recipe for grocery store, domesticated whatever it is. I used smittenkitchen’s recipe for blueberry crumb bars (though at some point I’d love to go wild blueberry picking), and just swapped the fruit.

So, like most of the best desserts, these things are full of buttery goodness. I followed the recipe exactly:

1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold unsalted butter (2 sticks or 8 ounces)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch

And then once assembled, into a 375F pre-heated oven.

Mixing the dry ingredients with the butter.

Mixing the dry ingredients with the butter.

The texture you're shooting for.

The texture you’re shooting for.

Bottom crust pressed into the pan

Bottom crust pressed into the pan

Filling mix- berries sugar, cornstarch.

Filling mix- berries sugar, cornstarch.

Filling.

Filling.

Crumbs on top.

Crumbs on top.

A nice golden brown about about 45 minutes in the oven.

A nice golden brown after about 45 minutes in the oven.

 

The end result.

The end result.

I’ve already eaten about half the pan. I’d also go a further step and say I like them a bit better the second day. I also went out yesterday evening, and gathered another 3 pounds of blackberries. If I can scrounge up another pound or two from somewhere else (I’ve gotten just about all there were ripe out at sunny slope), I might start a second gallon of wine.