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Suggestions for a blackberry amuse bouche?

BernieBrewer May 24, 2013 12:15 PM

We're doing a multi-course dinner for extended family this summer, and we'd love to work some of my MIL's blackberries into an amuse bouche (she'd get a HUGE kick out of it!). Any suggestions?

So far, the best ideas I have are either to make a blackberry-balsamic sauce for a bite of meat, or a blackberry BBQ sauce (potentially as a ravioli filling).

Thanks, 'hounds!

  1. BernieBrewer Jul 11, 2013 07:24 PM

    We ended up going with "Blackberries Three Ways," and we did it as a dessert amuse:

    Blackberry-Lemon-Thyme Muffins (from Bon Appetit);
    Blackberry-Lemon-Honey Frozen Yogurt Bites (also from Bon Appetit); and
    Blackberry Lemonade (muddled blackberries in Trader Joe's organic lemonade)

    It turned out great, and was a fun way to feature the berries. Thanks for the suggestions, everyone! (esp. Dirtywextraolives for the muffin idea)

    1 Reply
    1. re: BernieBrewer
      Dirtywextraolives Jul 11, 2013 07:26 PM

      Wonderful! So glad I could be of some help! Glad it worked so well for you and your guests! I have not done a dessert plate amuse three ways like that before..... What a fantastic idea.

    2. raygunclan May 26, 2013 04:40 PM

      panna cotta is so good and so easy and a big blackberry sitting right in the middle sounds like heaven to me.

      1. r
        relizabeth May 26, 2013 09:05 AM

        Blackberry soup!

        1. d
          Dirtywextraolives May 25, 2013 01:09 PM

          Mini muffins of blackberry, lemon & thyme
          Blackberry & ricotta bruschetta
          Or instead of an amuse, serve a blackberry granita or sorbet as a palate cleanser.

          2 Replies
          1. re: Dirtywextraolives
            BernieBrewer May 26, 2013 09:02 AM

            Like the mini-muffin idea!

            Sorbet had crossed my mind -- but I worried that the blackberry might be too much flavor for a palette cleanser. Have you ever used it in that way?

            1. re: BernieBrewer
              Dirtywextraolives May 26, 2013 09:05 AM

              No, I haven't. I suppose you could temper the flavor by adding an herbed simple syrup, instead of a plain syrup.

          2. BernieBrewer May 25, 2013 12:12 PM

            Thanks, everyone! I think a crostini-type amuse is likely the way to go. The menu is largely Italian-inspired, but not rigidly so.

            The duck confit idea is intriguing, though. A bite of confit on toast might be fun...

            1 Reply
            1. re: BernieBrewer
              hotoynoodle May 25, 2013 01:10 PM

              i use pomegranate molasses with duck confit quite often. a blackberry reduction would be great.

            2. s
              sedimental May 24, 2013 07:55 PM

              Sometimes I make an amuse bouche with blackberry (or huckleberry) goat cheese and a fresh hazelnut on an Asian soup spoon. Drizzled with a little flavored oil or leaf of a fresh herb. Really nice, very pretty and a special single bite.

              1. monavano May 24, 2013 05:09 PM

                Crostini with pork rillettes and blackberry reduction/gastrique.

                1. nomadchowwoman May 24, 2013 12:40 PM

                  Hmmm--I'm wondering about pickled blackberries. I've never tried it, but I love pickled cherries. Wondering about a dab of chicken liver (or other) pâté on crostini or a round of radish or cucumber,topped with a pickled blackberry or two?

                  If not for the amuse, though, blackberries could be incorporated into almost any of the other courses if they aren't set in stone.

                  1 Reply
                  1. re: nomadchowwoman
                    hotoynoodle May 24, 2013 07:49 PM

                    mmm, love the pate idea. i often add a bit of fig jam to my chicken liver pate.

                  2. letsindulge May 24, 2013 12:30 PM

                    I'm thinking duck (pan-seared, or confit) with thyme, and a blackberry-Cabernet sauce, or a gastrique.

                    1. melpy May 24, 2013 12:28 PM

                      Blackberry purée or sauce with brie in some way?
                      Perhaps a phyllo tartlet with the Brie melted and then topped with the blackberry sauce?

                      1 Reply
                      1. re: melpy
                        PotatoHouse May 25, 2013 01:32 PM

                        Brie with a Blackberry Coulis.

                      2. hotoynoodle May 24, 2013 12:28 PM

                        depends what else will be on the menu?

                        cook down with some ginger into a confit and spread over goat cheese on crostini.

                        blackberry bbq sauce sounds kinda bossy as a first bite.

                        1 Reply
                        1. re: hotoynoodle
                          raygunclan May 26, 2013 04:39 PM

                          sweet cheese-its this sounds good!!!

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