At this point, I probably owe Rachael Ray a drink. Or at least a very nice bottle of Tuscan wine. In every issue of her magazine, I find at least one gem to post here. I’ve shared her Raspberry Sorbet Watermelon Sandwiches and my all time favorite easy dinner: Charred Corn Tilapia lately. The woman can cook.
I also owe my entire private chef business to her. I hijacked her model of ‘week in a day’ and it’s exactly how I cook for my clients. In 8 hours, I cook and pack up 5 meals for each family to re-heat throughout the week. Don’t get me started on my undying love for her ‘1 bag, 3 meals’ meal plans. There are days when I can’t come up with a meal plan to save my life, and I just rip the section out of the magazine, grab the reusable grocery bags, and head to the store. She never lets me down.
I had to pare down my magazine subscription last year because so many of them sat unread for months on my coffee table. It’s funny how I live, breathe, and eat food, but can’t seem to find the time to sit down and read a magazine about it. I blame all the wonderful blogs out there. You guys keep me so full. I love it. Part of me would die if Jessica, Joy, or Erin, ever stopped blogging. Anyway, her magazine is one of the few that made the cut. I love it because it is jam-packed with recipes. Probably over 100 recipes per issue. I dare you not to find at least 10 you want to make in each magazine.
So, her latest issue had a recipe for blackberry bonbons. She coated the whole blackberry in dark chocolate and garnished with orange sugar. Game, set, point. I coated the blackberries half-way in white chocolate and sprinkled crushed pistachios on top. Game, set, match.
Feel free to use dark chocolate and any type of crushed nut on these bonbons. Switch up the berries, even! Or, take a cue from queen Rachael herself and use a citrus-flavored sugar to dust the berries (just stir together fresh citrus zest and sugar until well-combined).
I think this is my favorite summertime snack.
- 20 fresh blackberries, washed and dried very well
- 1/4 cup pistachio pieces
- 1/2 cup chopped white chocolate
- 1 tablespoon heavy cream (or coconut oil)
- Lay out the scrupulously clean and dried blackberries on a sheet pan.
- Place the pistachios in a blender and pulverize. Alternatively, you could smash them in a plastic bag with a rolling pin. Pour them in a small bowl, and set aside.
- In a small bowl, add the white chocolate and cream. Heat on 50% power in the microwave in 20 second pulses until just beginning to melt. Remove it from the microwave before it melts entirely--the heat of the bowl will finish melting it.
- Dip each blackberry half way into the chocolate, and then roll it in the pistachio crumbs.
- Place back on sheet to set. You can refrigerate them to speed up the setting process.