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From Our Kitchen • Wild About Blackberries
Fresh summer blackberries hold lots of delicious possibilities.

Enjoy these delicious pastries with Blackberry Curd Filling.

Wild About Blackberries
From jewel-like jams and jellies to buttery, deep-dish cobblers. Blackberry Curd Filling is an irresistible treat we enjoy in both tarts and layer cakes. Unlike traditional curds that call for 30 minutes of cooking time, this easy recipe quickly thickens with a little cornstarch.

To prepare homemade miniature tart shells, unroll refrigerated piecrust on a lightly floured surface. Cut circular shapes using a 21/2-inch round cutter; press into miniature muffin pans. Prick bottoms of shells; freeze shells 10 minutes. Bake at 450° for 6 to 8 minutes or until golden brown. Cool in pans on wire racks. Remove from pans when cooled.

Spoon curd evenly into shells; garnish with sweetened whipped cream, fresh mint, and sliced blackberries.

*Store these recipes into your E-Cookbook.

PASS THE PEAS, PLEASE

Southern field peas are a farmers market favorite, especially when partnered with sweet-and-spicy chow-chow and crisp-crusted wedges of hot cornbread.

You'll find lots of our favorite recipes showcased in this month's online Test Kitchens Recipe Box, including Peppered Tuna With Crowder Peas. We've also put together a Pea Primer Shopping Guide plus instructions for freezing.

A TASTE OF SUMMER

Herb-infused oils add a burst of bright flavor to light, summery meals. They're super-easy to make and will keep for up to 1 week in the refrigerator. For best results, use a neutral oil such as canola, which readily absorbs delicate flavors.

Warm 1 cup of oil in a heavy saucepan over low heat; remove from heat, and stir in 1 cup of chopped fresh herbs such as basil, thyme, oregano, or chives. When adding more strongly flavored herbs, such as rosemary or sage, reduce the amount of herbs to 1/2 cup. Refrigerate overnight; pour the mixture through a wire-mesh strainer, discarding solids. Drizzle oil over sliced tomatoes and salad greens or grilled meats and fish. Toss with hot cooked pasta and Parmesan cheese, or season a quick skillet supper.

To add decorative sprigs of fresh herbs to the oil, do so just before serving; then remove the sprigs before returning to the refrigerator for food safety.

This article is from the July 2005 issue of Southern Living.

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