Jodi, Erin, & Paige from The Seed and Plate joined us at The Pastures of Rose Creek for our farm dinner. Their blog highlights some of the treasures in the farm to table movement of the Southeast. With gorgeous photography, thoughtful prose, and insightful stories at every click, we are lucky to be covered by them. Click here for the recipe for Trinidadian Pepper Pot, the first course from the dinner, and check back for more soon. (Photo credit: Paige French)
Our chef de cuisine, Chris Rountree, developed this recipe last summer when he did an in-house cooking class as part of Taste Your PLACE. The crowd loved it, and I think you will too. It goes great with a nice, thick, grilled pork chop, as well as roasted chicken. You can substitute other berries when blackberries are not in season. We have used blueberries and strawberries with great success.
1 pound of blackberries
1/4 cup brown sugar
1/2 cup apple cider vinegar
1/4 cup smooth dijon mustard
1/4 cup heavy cream
chicken broth (unsalted)
Place berries, brown sugar, and cider vinegar in a pot and cook on medium low heat. Stir occasionally until most of the liquid has evaporated. Add the mustard and mix well. Add the cream and stock, and simmer until the sauce reaches desired thickness (it will coat the back of a spoon nicely). Puree. Ladle it over some grilled meat.