Today the Baking Bloggers are baking with summer berries. Host Sue of Palatable Pastime wrote: "Join us for a bit of fun on June 10th as we post recipes using summer berries (of any type). Recipes can be sweet or savory- the only requirement is that baking be performed somewhere in the recipe." Okay.
I, then, asked for clarification of the difference between roasting and baking. Sue replied that "Yes, roasted berries are inherently baked." So, I'm running with it. But is there a distinction? And, if so, what is it?!?
The Berried Dishes
- Bora Berry Tart by Sneha's Recipe
- Brownie Berry Dessert Pie by Simply Inspired Meals
- Lattice Top Blackberry Pie by Palatable Pastime
- Make-Ahead Mixed Berries Baked Oatmeal by Hardly A Goddess
- Mini Fruit-Topped Pavlovas by Food Lust People Love
- Mixed Berry Bubbly Pies by Sid's Sea Palm Cooking
- Mixed Berry Cheese Danish by Cookaholic Wife
- No Churn Roasted Strawberry Ice Cream by Caroline's Cooking
- Roasted Blackberry-Cherry Tomato Chutney On Venison Medallions by Culinary Adventures with Camilla
- Strawberry Crisp with Pepita & Chia Seed Topping by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Strawberry Shortcake Bars by A Day in the Life on the Farm
- Strawberry Shortcake Cookies by Karen's Kitchen Stories
- Vegan Lemon Raspberry Layer Cake by The Baking Fairy
Roasted Blackberry-Cherry Tomato Chutney
On Venison Medallions
Ingredients
Chutney
- 1 pound organic blackberries
- 2 pound organic cherry tomatoes, halved
- olive oil
- 4 cloves garlic, peeled and pressed
- 1" knob fresh ginger, peeled and grated
- 1 t ground curry powder
- 1/2 t ground all spice
- 1/2 t ground smoked paprika
- 1/2 t crushed red pepper flakes
- 1/4 C organic dark brown sugar
- 1/3 C vinegar (I used apple cider vinegar)
- 1/2 C red wine
- juice from 1 organic lemon
- freshly ground salt
- freshly ground pepper
Venison
- 4 medallions
- freshly ground salt
- freshly ground pepper
- also needed: grill or grill pan
Chutney
Preheat oven to 300°F.
Place the cherry tomatoes, blackberries, and garlic in a large mixing bowl. Toss to combine, then turn out onto a parchment paper-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 1 hour until the tomatoes have shriveled and started to caramelize on the edges.
Place the remaining ingredients - except the lemon juice in a large flat-bottom pan. When the berries and tomatoes are done, add them to the pan and bring to a simmer. Stirring frequently, simmer for 30 to 40 minutes until the mixture turns dark, jammy,and shiny.
Reserve what you want to use. Place the remaining chutney in sterlized jars and refrigerate. It should keep for two to three weeks and makes a great addition to warmed cheese.
Venison
Remove the meat from the fridge and let them come to room temperature. Pat medallions dry and sprinkle both sides liberally with the
salt and pepper. Grill medallions on lightly oiled grill or grill pan. Cook approximately 7 or 8 minutes total for
medium-rare, so 4 minutes on each side. I usually time 2 minutes, then rotate 90° to get criss-crossed grill marks. Then another 2 minutes before flipping and repeating on the other side.
Transfer medallions to a cutting board and let stand, tented
loosely with foil, for 5 to 10 minutes. Serve with chutney on the side.
Mmmmmm. I still have some venison in my freezer and this recipe sounds amazing.
ReplyDeleteThat chutney sounds really intriguing!
ReplyDeleteThis sounds like a great compliment to meat that I would never have thought of!
ReplyDeleteOh yum! These look so elegant! The chutney definitely got my attention!
ReplyDeleteI love chutney and I can see this gracing a pork tenderloin as well.
ReplyDeleteWow Camilla, this is very much up my food alley! Only problem is I'm presently without an oven. Can you even imagine?!? Tucking another great recipe away ;-D
ReplyDelete