Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Thursday, November 8, 2012

Homemade Blackberry Syrup a superb extra touch

Just a little extra touch, this Blackberry Syrup, that made our pancakes extra super. Yes, best prepared with fresh blackberries, which the produce aisle of the grocery store certainly can provide. But this time of the year, we’ll simply wait on fresh berries until our blackberry vines have their winter’s nap and ideally bear abundant fruit as they did at the start of this summer. For now, frozen blackberries, thawed, make a good substitute.

Truthfully, I never imagined myself being able to stir up my own homemade Blackberry Syrup, but Southern Living helped me out with a terrific recipe in its “Food Gift of the Month” feature. It recommended bottling this up in a glass swing-top bottle as a hostess gift or party favor.

The blender-processed blackberry puree is run through a wire-mesh strainer so that the pulp and seeds are removed. (A few stray seeds actually escaped and made their way into mine, but the syrup didn’t suffer any for it—made it like a version of warmed blackberry preserves.) A delight on pancakes or waffles, although the magazine also says to serve it on biscuits, fruit salad, or cobbler.

Blackberry Syrup

3 cups fresh blackberries (can sub 1 16-ounce package frozen blackberries, thawed)
1 1/4 cups sugar (or sugar substitute)
1/4 cup light corn syrup
1 teaspoon cornstarch

Process blackberries in a blender until smooth. Stop to scrape down sides as needed. Press blackberry puree through a fine wire-mesh strainer into a medium sauce pan. Use back of a spoon to squeeze out juice (about 1 1/2 cups). Discard pulp and seeds. Add sugar and remaining ingredients to blackberry juice in pan. Bring mixture to a boil over medium heat. Stir occasionally. Boil, stirring occasionally, 1 to 2 minutes or until sugar is dissolved and mixture is smooth. Remove from heat and cool slightly (about 30 minutes). Serve warm or at room temperature. Makes about 2 cups. (Source: Southern Living, July 2012)

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