Inspiration: Wild Blackberries

I had a vision dancing in my head...it was prickly, pink and, to me, a perfect representation of what inspires me time and time again: nature. 

From first pinwheel blossoms and tiny green berries, to the deep shades of pink nestled between the thorns, I think I love the build up to blackberry season almost as much as I love the actual fruit. And if you could see the dark pink stains on my palms and cuts on my shins from digging a little too deep into the bushes, you'd know how much I love the pure, intense flavor of wild blackberries and understand my need to preserve that taste well after the season fades.

Inspired by these little gems, I rallied some of my favorite local creatives for an Inspiration shoot for The School of Styling. With Sarah Deragon behind the lens, the creative eyes of my friends Alyssa Rhodes and Boxwood Avenue, and the pastoral gardens at Fifth Street Farms, work that day was about as dreamy as it gets.

Here's a look and make sure to scroll all the way down for a recipe for my Wild Blackberry Curd. 

CBII-91 copy.jpg
WILDBLACKBERRY CURD 2 c. wild blackberries (~1/2 C-3/4 C juice) 3 eggs yolks 4 tablespoons unsalted butter, cubed ¼ C sugar 2 TB lemon juice Bring blackberries, ¼ cup sugar and ¼ cup water to a simmer over medium; reduce to low heat and cook 10 minutes. Remove from heat and let cool 30 minutes. Once cool, puree blackberries in a food processor and strain in a fine-meshed sieve, to make about ½-3/4 cups juice.  Put egg yolks, zest and lemon juice in a saucepan, add berry juice and stir well. Cook over low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon. Once thickened, remove from heat and strain curd through a fine-meshed sieve, pushing through with a spoon. Whisk butter into warm curd until completely melted and combined. Cover top of curd tightly with plastic wrap to prevent a film from forming on top of curd and let cool completely before chilling in refrigerator. Store in fridge for up to a week or freeze up to 3 months. For Blackberry Buttercream, using a whisk attachment, add two tablespoons blackberry curd for every 2 cups of your favorite buttercream recipe and mix on medium speed until combined. To eliminate airbubbles, switch to a paddle attachment and mix for 2 minutes on medium speed.

WILDBLACKBERRY CURD

2 c. wild blackberries (~1/2 C-3/4 C juice)

3 eggs yolks

4 tablespoons unsalted butter, cubed

¼ C sugar

2 TB lemon juice

Bring blackberries, ¼ cup sugar and ¼ cup water to a simmer over medium; reduce to low heat and cook 10 minutes. Remove from heat and let cool 30 minutes. Once cool, puree blackberries in a food processor and strain in a fine-meshed sieve, to make about ½-3/4 cups juice. 

Put egg yolks, zest and lemon juice in a saucepan, add berry juice and stir well. Cook over low heat, stirring constantly, until mixture thickens enough to coat the back of a spoon. Once thickened, remove from heat and strain curd through a fine-meshed sieve, pushing through with a spoon.

Whisk butter into warm curd until completely melted and combined. Cover top of curd tightly with plastic wrap to prevent a film from forming on top of curd and let cool completely before chilling in refrigerator.

Store in fridge for up to a week or freeze up to 3 months.

For Blackberry Buttercream, using a whisk attachment, add two tablespoons blackberry curd for every 2 cups of your favorite buttercream recipe and mix on medium speed until combined. To eliminate airbubbles, switch to a paddle attachment and mix for 2 minutes on medium speed.

Source: http://www.theschoolofstyling.com/blog/201...