Mulberry recipes

[samvara]

In return - mulberry recipes galore! HINT: to remove mulberry stains from clothes and hands, rub on a GREEN (unripe) mulberry. Don't forget you can substitute mulberries for any other berry (blackberry, blueberry etc) in most recipes, opening up vast recipe possibilities.

Mulberry Cheesecake
Crust:
1 1/4 cups crushed plain sweet biscuits
4 tablespons butter or margarine

Blend biscuits crumbs and butter pat into bottom only of large, deep, springform tin.

Filling – First Layer
750g cream cheese
3 eggs
1 cup sugar
1 1/2 teaspoons vanilla

Preheat oven to 180C. Mix together the cream cheese, eggs, sugar and vanilla until smooth and pour into pan. Bake 35 minutes. Refrigerate 30 minutes to stop cooking action.

Filling: Second Layer:
600ml sour cream
3 tablespoons sugar
1 teaspoon vanilla

Mix together sour cream, sugar and vanilla until smooth and spread over cake. Bake for 5 minutes. Refrigerate until cool.

Topping:
300g mulberries
2 tablespoons sugar
1 tablespono cornflour

Cook mulberries with sugar and cornflour over medium heat, stirring until thickened. Cool and add to top of cake. Refrigerate.

Mulberry Balsamic Chicken
1 teaspoon vegetable oil
1/2 cup red onion, chopped
1 1/2 teaspoons chopped fresh thyme
salt and pepper
4 skinless chicken breast fillets
1/3 cup seedless mulberry preserves
2 tablespoons balsamic vinegar

Heat oil in a large frypan over medium high heat until hot. Add onion, saute 5 minutes. Combine thyme and 1/4 teaspoon salt; sprinkle overchicken. Add chicken to pan and saute 6 minutes on each side or until done. Remove chicken from pan, keep warm. Reduce heat to low. Add 1/4 teaspoon salt, preserves, vinegar and pepper, stirring constantly until the preserves melt. Spoon sauce over chicken.

ETA, Didn't work in the slow cooker - was nice but nothing special.

Mulberry Bread
3 cups plain flour
2 cups sugar
3 teaspoons cinnamon
1 teapsoon bicarbonate of soda
1 teaspoon salt
1.25kg frozen mulberries, thawed and juice reserved
4 eggs
1 cup vegetable oil

Preheat oven to 180C. Combine flour, sugar, cinnamon, bicarbonate of soda and salt. Mash mulberries well. Add eggs and oil. Combine with flour mixture. If batter appears too dry, add reserved juice or 1/4 cup milk. Pour into 2 greased loaf tins. Bake for 1 hour.

Mulberry Dumplings
4 cups mulberries
1 cup sugar
salt
1/2 teaspoon lemon essence
1 1/2 cups self raising flour
1/4 teaspoon ground nutmeg
2/3 cup milk
cream or whipped cream, optional

In a large saucepan, combine the mulberries, sugar, pinch salt and lemon essence. Bring to the boil. Reduce heat and simmer for 5 minutes. Meanwhile, combine flour, nutmeg and 2 teaspoons sugar. Add milk, stirring until just mixed. Dough will be very thick. Drop by tablespoons into 6 mounds onto the hot mulberry mixture. Cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. Serve with cream or whipped cream if desired.

Mulberry Curd
3 cups mulberries
1/4 cup lemon juice
1/4 cup sugar, according to sweetness of mulberries
1 cup unsalted butter
3 egg yolks

Puree the mulberries, combine them with the lemon juice and sugar, if needed. Place in saucepan, simmer about 5 minutes, and strain through a mesh sieve. Place the strained Mulberries in a blender or food processor. Melt the butter in a saucepan until it is just bubbly. With the machine running, slowly drizzle in the butter. Return the mixture to a saucepan. In a mixing bowl, beat the egg yolks. Add 3 or 4 tablespoons of the mulberry mixture to the egg yolks and blend well. Pour the egg yolk and Mulberry mixture into the saucepan with the rest of the Mulberry mixture. Over very low heat, stir until the mixture thickens, about 10 or 15 minutes. Cool and refrigerate. Mulberry curd will keep up to 10 days in the refrigerator.

Mulberry Fudge
1 1/2 cups ripe mulberries
2 cups sugar
2 tablespoons butter

Cook mulberries, mash and drain through a fine sieve or jelly bag to obtain about 2/3 cup juice. Mix juice with sugar and butter and cook over low heat until sugar dissolves. Bring to the the boil on medium and boil without stirring until soft-ball candy stage- 240 degrees. Remove from heat; cool until lukewarm and beat with a wooden spoon until mixture looses its gloss. Press into a buttered pan and cut into squares before the candy hardens. Keep in a tightly covered dish or freeze because this candy hardens when exposed to the air.

Mulberry Jelly
1.5kg mulberries
1.5kg apples
sugar

Cover mulberries with water and cook until soft. Drain through a jelly bag. Cut apples in quarters, removing core. Cover with water. Cook slowly until tender. Drain through jelly bag. Combine mulberry and apple juice in equal proportions. Use 2/3 cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon.

Mulberry Ice Cream
4 cups mulberries
1 cup water
sugar
1 1/2 cups thickened cream

Line a strainer with 2 layers of dampened cheesecloth. Set over a large bowl. Combine berries and water in a medium saucepan. Slowly bring to the boil. Reduce heat and simmer gently until soft, about 10 minutes. Pour into cheesecloth-lined strainer. Let stand until juice has drained into bowl, about 30 minutes. Gently squeeze pulp to extract remaining juice. Measure berry juice into heavy medium saucepan. Add 1 cup sugar for each cup juice. Cook over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and boil syrup 2 minutes. Cool completely. Mix 2 1/2 cups syrup with cream. Refrigerate until well chilled. Process mulberry mixture in an ice cream maker according to manufacturer's instructions; ice cream will be soft. Freeze in covered container several hours. Garnish with fresh berries and mint leaves.

Mulberry Pikelets
1 1/2 cups self raising flour
2 tablespoon castor sugar
2 eggs
1 cup milk
1/4 cup melted butter
1 cup mulberries, stems removed

Combine flour and sugar, add eggs, milk and butter and mix to a smooth batter with a whisk. Fold in mulberries. Heat a small frypan on medium heat and grease lightly with a little butter. Pour in about 1/4 cup of the batter and cook for about 1 1/2-2 minutes until the top is covered with bubbles. Turn and cook until it sounds hollow when tapped, about 1 1/2 minutes. Serve hot with whipped butter or cream and Mulberry Syrup or maple syrup.

Whipped Butter:
Beat 125g butter with an electric mixer until light and fluffy. Leave at room temperature until required.

Mulberry Syrup:
1kg mulberries
2 cups water
4 cups sugar
1/2 cup strained lemon juice

Put mulberries and water in a saucepan, cover and bring to the boil. Reduce heat and simmer gently for 20 minutes until mulberries are very soft. Mash in the pan with a potato masher. Set a colander over a bowl and line with fine muslin. Pour in mulberries and leave for 2-3 hours, making sure the base of the colander is above the surface of the juice. Press pulp down to extract remaining moisture. Discard pulp and pour juice into a clean saucepan. Add sugar and stir over heat, without boiling, until sugar is dissolved. Add lemon juice and bring to the boil. Boil rapidly for 5 minutes until the syrup coats the back of a metal spoon. Pour into hot, sterilised bottles and seal when cold. Store in a cool, dark place. Use on pancakes, serve over ice cream, mix a little with cold water as a cordial, or use to flavour milkshakes.

ETA Totally worked except we kept the pulp because we liked it and made popsicles with some of the syrup.

Mulberry Queen of Puddings
1 teaspoon finely grated lemon rind
300ml milk
15g butter or margarine
30g castor sugar or brown sugar
90g fine breadcrumbs, white or brown
3 eggs
3 tablespoons mulberry jam
155g castor sugar for meringue

Preheat oven to 160C. Mix thelemon rind with the milk and bring to the boil over a gentle heat. Remove from the heat. Add the butter, sugar and breadcrumbs. Mix well and allow to cool. Separate the yolks from the whites of 2 eggs. Beat the 2 yolks with the whole egg. Whisk into the breadcrumb mixture then pour into a 600-900ml greased ovenproof dish. Stand the dish in a roasting tin of cold water. Bake for 45-50 minutes, or until the mixture is set. Spread with the mulberry jam. Recuce oven heat to 150C. Whisk the egg whites until stiff. Slowly whisk in half the sugar, then fold in the remainder. Pipe the meringue in a lattice work or spread over the pudding and then make it into peaks. Return to the oven for 15-20 minutes until the meringue is light golden in colour. Serve hot.