Blackberry Buzz
$8.50
We use just the right combination of rich blackberries and jalapeños to make this a true flavor “buzz” for glazes and sauces. Try Blackberry “Buzz” Preserves in your yogurt or drizzled over ice cream.
Recipes (scroll down for full recipe):
Filet Mignon with Blackberry BUZZ Reduction
Pepperlane Cupcake
Shipping:
1-5 Items: $10.00
6+ Items: $12.00
Total dollar amounts OVER $90 = Free Shipping
We use just the right combination of rich blackberries and jalapeños to make this a true flavor “buzz” for glazes and sauces. Try Blackberry “Buzz” Preserves in your yogurt or drizzled over ice cream.
Filet Mignon with Blackberry BUZZ Reduction
Ingredients
- 4(6oz) filet mignon steaks
- Salt and freshly ground black pepper
- 3 TBS olive oil
- 1/4 cup finely chopped shallots
- 3/4 cup dry red wine (recommended: cabernet sauvignon)
- 1 cup low-sodium beef broth
- 4 TBS Pepperlane Blackberry BUZZ
- 3 TBS unsalted butter—chilled
- Compound butter, for garnish, recipe follows
- Blackberries, for garnish
Instructions
- Pat the steaks dry with paper towels and season generously with salt and pepper.
- In a heavy skillet, heat 2TBS oil over medium-high heat until almost smoking.
- Sear the steaks in the hot oil for 3 minutes per side for medium-rare.
Reduction Instructions
- Sauté shallots until tender in 1 TBS oil, in a sauce pan combine beef broth, wine, jelly, cooked shallots—
- Simmer on medium heat until reduced to 1/2 cup.
- Remove from heat, whisk in chilled butter 1 TBS at a time for a satin finish.
- Serve over meat.
Pepperlane Cupcake
Ingredients
- 1 16.25 box white cake mix
- 1 cup all purpose flour
- 1 cup sugar
- 3/4 tsp salt
- 1 1/3 cup water
- 2 Tbs. canola oil
- 1 1/2 tsp. lemon extract
- 4 lg. egg whites + 1 cup sour cream
- 2 Tbs. fresh lime zest
- 3/4 cup Pepperlane Blackberry BUZZ Preserves
For the topping
- 1 ½ cups heavy cream
- ½ cup sugar
- 2 Tbs. fresh lime juice
- 1 Tbs. fresh lime zest
- Fresh blackberries and lime slices for garnish
Instructions
- Pre-heat oven to 325 degrees.
- Place standard size cupcake liners in cupcake tins; about 36.
- Wisk together all dry ingredients.
- Add the remaining ingredients except preserves, beat until well mixed with a hand mixer; about 2 minutes.
- Fill cupcake tins to ¾ full with ice cream scoop.
- Bake 18 to 20 minutes.
- Cool cupcakes in tins for 5 minutes, then remove and cool completely on a rack.
- Fill a pastry bag with the preserves and pipe into cupcakes by inserting a large mouth tip directly into tops, and squeezing the bag until the cupcakes plump with preserves but don’t crack open. That’s “what’s in a Pepperlane cupcake!”
For The Topping Instructions
- Whip cream and sugar with hand mixer to stiff peaks.
- Add lime juice and zest and whip just to combine.
- Pipe topping onto cupcakes, then top each with a blackberry and lime slice;
- Chill until ready to serve.
Additional information
| Weight | .4 lbs |
|---|---|
| Size | S, M, L, XL, XXL |
| Color | Red, Green, Blue |
