Blackberry Buzz

Blackberry Buzz

$7.50

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

 

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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
  1. 4(6oz) filet mignon steaks
  2. Salt and freshly ground black pepper
  3. 3 TBS olive oil
  4. 1/4 cup finely chopped shallots
  5. 3/4 cup dry red wine (recommended: cabernet sauvignon)
  6. 1 cup low-sodium beef broth
  7. 4 TBS Pepperlane Blackberry BUZZ
  8. 3 TBS unsalted butter—chilled
  9. Compound butter, for garnish, recipe follows
  10. Blackberries, for garnish
Instructions
  1. Pat the steaks dry with paper towels and season generously with salt and pepper.
  2. In a heavy skillet, heat 2TBS oil over medium-high heat until almost smoking.
  3. Sear the steaks in the hot oil for 3 minutes per side for medium-rare.
Reduction Instructions
  1. Sauté shallots until tender in 1 TBS oil, in a sauce pan combine beef broth, wine, jelly, cooked shallots—
  2. Simmer on medium heat until reduced to 1/2 cup.
  3. Remove from heat, whisk in chilled butter 1 TBS at a time for a satin finish.
  4. Serve over meat.

Pepperlane Cupcake

Ingredients
  1. 1 16.25 box white cake mix
  2. 1 cup all purpose flour
  3. 1 cup sugar
  4. 3/4 tsp salt
  5. 1 1/3 cup water
  6. 2 Tbs. canola oil
  7. 1 1/2 tsp. lemon extract
  8. 4 lg. egg whites + 1 cup sour cream
  9. 2 Tbs. fresh lime zest
  10. 3/4 cup Pepperlane Blackberry BUZZ Preserves
For the topping
  1. 1 ½ cups heavy cream
  2. ½ cup sugar
  3. 2 Tbs. fresh lime juice
  4. 1 Tbs. fresh lime zest
  5. Fresh blackberries and lime slices for garnish
Instructions
  1. Pre-heat oven to 325 degrees.
  2. Place standard size cupcake liners in cupcake tins; about 36.
  3. Wisk together all dry ingredients.
  4. Add the remaining ingredients except preserves, beat until well mixed with a hand mixer; about 2 minutes.
  5. Fill cupcake tins to ¾ full with ice cream scoop.
  6. Bake 18 to 20 minutes.
  7. Cool cupcakes in tins for 5 minutes, then remove and cool completely on a rack.
  8. 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
  1. Whip cream and sugar with hand mixer to stiff peaks.
  2. Add lime juice and zest and whip just to combine.
  3. Pipe topping onto cupcakes, then top each with a blackberry and lime slice;
  4. Chill until ready to serve.

Additional information

Weight .4 lbs
Size

S, M, L, XL, XXL

Color

Red, Green, Blue

Vendor Information

  • Store Name: Pepperlane
  • Vendor: Pepperlane
  • Address: Midway, UT
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