Good dewberry recipes

[Sputwang]

Spent an hour picking dewberries, they're probably going in a crumble but what else can be done with them. Only got a fifth through the patch but the strain on my legs got too much. Going back later in the week. Any suggestions welcome

 

[Saunders]

I honestly thought dewberry was a made up thing by the Body Shop to sell fruity lotions to teenage girls.
What do they taste like?

 

[Argonia]

I would like to make a recipe with Michelle Dewberry

 

[Sputwang]

Kind of like blackberries but with a floral tinge like parma violets. The colour is lovely and they're really really soft. Unfortunately hard to pick without them exploding, difficult to see as they grow in the grass, and very labour intensive and tough on your legs and back as they are 4 to six inches off the ground. Still worth it once or twice a year though.

 

[Saunders]

Blimey they sound amazing. Where do you find them?

 

[Sputwang]

Here, also there's tons of samphire which i need to try. (South Wales coast btw)

 

[Sputwang]

Still, any ideas about what can be done with these little buggers?

 

[Cid]

No, because this isn’t actually a thread for recipes is it? It’s a thread for showing off your foraging opportunities. Admit it.

 

[Cid]

Also dunno... I suppose if they’re best fresh you could do a tart with creme patissiere. Otherwise the standard blackberry recipes? Brandy? Or freeze them and wait until inspiration strikes. No good for recipes where you want them whole of course, but fine for any where they’re processed/cooked.

 

[Sputwang]

No, because this isn’t actually a thread for recipes is it? It’s a thread for showing off your foraging opportunities. Admit it.

Yeah kind of. Sort of "Look what I made Mummy" but also I'm bored with crumbles and thought others might have some ideas.

 

[Baronage-Phase]

Yeah kind of. Sort of "Look what I made Mummy" but also I'm bored with crumbles and thought others might have some ideas.

Oh...i was about to suggest crumble

 

[Artaxerxes]

Freeze em.

Jam em.

Juice em.

Eat em.

 

[Sputwang]

Freeze em.

Jam em.

Juice em.

Eat em.

Cheers for that butt, now I have an earworm

 

[Artaxerxes]

Cheers for that butt, now I have an earworm

I should do advertising

 

[trabuquera]

Crumble is the best possible option but dewberry fool/tart might be good; you could cook them very briefly into a coulis or puree, which could then be made into something sweet (ice cream, jam, sauce for ice cream) or savoury (splurged all over some meat or poultry grill maybe?); dewberry shortbread might be interesting.

 

[Sputwang]

Crumble is the best possible option but dewberry fool/tart might be good; you could cook them very briefly into a coulis or puree, which could then be made into something sweet (ice cream, jam, sauce for ice cream) or savoury (splurged all over some meat or poultry grill maybe?); dewberry shortbread might be interesting.

Cheers butt. I want to preserve the flavour (which is what parma violets want to be when they grow up) and the texture (little tiny bags of delicious juice) but it's so hard because they're so fragile. My best bet I think is to make them into a cobbler and save a few of the best to sprinkle just before serving. I've had thoughts about smashing some foxes glacier fruits in a mortar and pestle and rolling the best ones in it before serving. Might work

 

[Cid]

South Wales mess maybe?

I’d still say a nice tart. This sort:

 

[Cid]

You could even lightly flavour the creme pat with something complimentary.

 

[Sputwang]

South Wales mess maybe?

I’d still say a nice tart. This sort:

Like Eton mess? Just served with a flagon of bow and 20 Lambert and butler on the side. (Don't tell them I just had stilton and caramelised onions on toast for tea. They'll burn me for a witch)

 

[Sputwang]

You could even lightly flavour the creme pat with something complimentary.

Creme of sum yung giy (ancient asian dish)

 

[Saunders]

There’s an Austrian redcurrant tart, that you might be able to use them in. The berries are stirred into meringue and baked in the case.Can’t find the specific recipe I’ve used but there are loads of versions on internet.

 

[Sputwang]

There’s an Austrian redcurrant tart, that you might be able to use them in. The berries are stirred into meringue and baked in the case.Can’t find the specific recipe I’ve used but there are loads of versions on internet.

Cheers, will look into it.

 

[Sputwang]

Red Currant Tart » delicious:days

Gonna have a go at this one I think.