Hello everyone! Wow, it’s been a long time since I checked in… I’ve missed you! I guess it’s just been that kind of summer…have been busy with teaching cooking classes, catering a Rehearsal Dinner (photos soon!) and waging war with my mother over the garden. She has been winning, but I didn’t need to tell you that. Lots more to share, but for now, how about we take a look at this? Grilled wild steelhead with a blackberry sauce that has been been made even more delicious with the addition of Loganberry Liquor. I have my friend Tricia Godfrey to thank for this recipe. Tricia, otherwise known as the ‘Queen of Sauces’ will be helping out on the blog and I’m so happy to work with her. You’ll get to know Tricia soon, but for now, back to the recipe …I have to show you how easy this is…
First we shall require blackberries. Pick some wild ones if you like, or head to your local farm stand or farmer’s market. I picked these beauties up at Unger Farms in Cornelius.
We used 4 cups of berries, a cup of water and about half a cup of sugar, then put them into a large pan to start reducing. You’ll want to cook these guys down until they get fairly firm, and probably reduce the overall volume by about half. You’ll see it get much thicker.
Once you’ve reduced by half, now is the time to get your fine mesh strainer out and start smooshing the berry mixture into a bowl. You are going to want to reduce all the seeds and other items that have decided to get in the way of a smooth operation.
It works well to smoosh it down with the back of a wooden spoon or rubber spatula. You won’t have much left over it you give it a good work over. See? Just this tiny little bit of berry pulp after applying muscle to the spoon.
Now it’s time for the good stuff. We used about 1/3 of a cup of Loganberry Liquor, but use more if you feel like it — or none at all. Your choice. I, of course, would opt for adding more.
Now back on the stove one more time, just to reduce a little more until it’s just perfect. Check for flavor at this point. Need more sugar? More liquor? A squeeze of lemon if it’s a little sweet?
Your end result will be a smooth, glossy, and beautiful sauce. Rich and screaming with blackberry flavor. It’s just right on a nice piece of grilled salmon, but would also be right at home drizzled over some vanilla ice cream. This sauce keeps for at least a couple of weeks in the refrigerator, but can also be frozen if you have any left over. For this post, we chose to grill some wild steelhead with just some olive oil, salt, and pepper. The plate is garnished with fennel fronds ( true confession time -since I didn’t have any dill) and then scattered with more blackberries.
Drizzle that sauce on or serve it on the side.
Hope you enjoy!! Happy summer!! xoxox
- 4 cups fresh blackberries
- 1-cup water
- ¼ cup plus 2 TBL of sugar
- ⅓ cup Loganberry Liquor
- Place blackberries, water, and ¼ cup sugar in a large saucepan or Dutch oven and bring to boil. Cook on a low boil until mixture is reduced by about half.
- Strain berry mixture through a fine mesh strainer, and using a wooden spoon or rubber spatula, push as much berry goodness through as you can. You’ll be left with seeds and some pulp, which should be discarded.
- Add the loganberry liquor.
- Return your now smooth sauce to the pot, and continue cooking until it reaches the desired thickness. NOTE: This sauce thickens quite a bit when cooled, so it shouldn’t need much more reduction at this point. Taste for sweetness and add additional sugar if needed. If your berries are too sweet, add a squeeze of lemon juice until it’s just right.