From This
To These
To This
Loganberry Cobbler is quickly becoming my staple dish at the July 4th BBQ.
I used a combination of frozen (picked at the beginning of the week) and fresh (picked right before) very ripe, just ripe, and not quite ripe (for a bit of a tangy taste).
To This
And This
Loganberry Cobbler is quickly becoming my staple dish at the July 4th BBQ. I used a combination of frozen (picked at the beginning of the week) and fresh (picked right before) very ripe, just ripe, and not quite ripe (for a bit of a tangy taste).
This year the berries tasted especially yummy! (if I do say so myself) It was the perfect combination.
Next weekend we are going to pick organic blueberries and I think I am going to try and make the 2nd type of cobbler with them. Wish me luck!
P.S. When freezing berries (without skins) I would suggest the following:
Pick off stems, place a small amount of berries in a strainer, wash well using cold water, pat dry or lay out to dry, place on wax paper on a cookie sheet, place in freezer until frozen (maybe a couple of hours), place in storage containers.
If you know what you are going to use the berries for (such as loganberry cobbler) you can pre-measure and store just the right amount. Remember to write the measurement on the storage container.
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2 comments:
That looks yummy!
Thanks Ginny! They tasted pretty yummy too (if I do say so myself) ;-)
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