Friday, May 11, 2012

Cornbread with Blackberries and Sage

This cornbread is best served like many things, at the cocktail hour. 
I like it sliced, toasted, then slathered with a mild, soft ripened cheese. 
Beverage, probably a very dry white wine or better still a classic G & T. 
Lots of ice, gin, gin, gin, then the smallest splash of tonic.

Style tip: if you are making biscuits or muffins or a cake with berries. Pierce or slice the berries and they will bleed at will providing lovely swirls of color and flavor. 

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