Food Fetish: Blackberries

Amid the smothering asphalt and relentless traffic of the city, flora persists. Dandelion takes advantage of cracks in the sidewalk. Grasses take root where ever a break in the pavement allows.

Blackberry bushes, with their thorns and inky hued fruit, insinuate themselves along buildings and line alley ways.

Some things are so magnificent, so resilient, nothing can contain them.

Film editor Alex Leigh Barker has an entirely nostalgic view of blackberries. She grew up on Denman Island, home of the "Blackberry Fair", where as a child she joyfully picked the fruit with tiny purple stained hands, and sold them by the bucket-full to the corner store.

In the urban sprawl she now lives in, each blackberry is a miniature reminder of her childhood home.

Recently, Alex reconnected with her favourite fruit in an industrial area of Vancouver.

Her partner Ian Buchko captured the moment in photos.





It was her love of film that lured Alex off the idyllic island and to Vancouver. A self professed "Pop Culture Junkie", she is keenly aware of the massive effect film, TV and art have on society.

"Pop culture mirrors and shapes society at the same time, which is exciting to watch, and even more exciting to have an active part in. The presence of the film industry in Vancouver offers me that opportunity."

Alex has uses her talent in a multitude of ways. Once a screenplay writer, she most recently became interested in post production work, in particular film editing.

She views her work as having two strong elements: the technical and the creative. Like any art, it is imperative to master the first. Now that she has done so, she has more opportunities to explore her creative side.

Most recently, Alex had an integral role in the editing of "Winning America." The film documents the trials and tribulations of Canadian band Said the Whale as they try to break into the American market at the SXSW Festival in Austin Texas.

"Winning America" aired on CBC Radio 3 this summer and is due to be shown this December 31st 2011 on CBC TV.

Alex's future personal projects will likely involve photography as a means to tell a story. Given her talent with word and film, I'm looking forward to her character based visions becoming manifest in photo format.

Like all Vibrant Food Fetish Stars, not only is Alex beautiful, intelligent and talented, yes folks, this woman can cook as well. She makes good use of her kitchen and loves to explore new recipes as the seasons shift.

She invites you to make use of these decadent recipes for Fall brunch party for 2. Or 20.

Enjoy!


COCOA CREPES WITH BLACKBERRIES

For the Cocoa Crepe Batter:
2 large organic eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup sugar
3 tablespoons cocoa powder, fair trade
1 tablespoon unsalted butter, melted
1 cup whole milk

For the Mascarpone-Blackberry Filling:
2½ cups greek style yogourt or keffir
¼ honey
1 ½ pints blackberries


For the Cocoa Crepe Batter:
Combine all ingredients in a blender and process until smooth. Strain mixture through a fine-mesh sieve and let rest in refrigerator for one hour or up to two days.

Over high heat, warm a non-stick sauté pan or crepe pan, lightly coated with non-stick cooking spray, until very hot. Reduce heat to medium, ladle about 1 ounce of batter into pan, swirling batter until it evenly coats base of pan. Similar to a pancake, cook the crepe until small bubbles appear and batter is matte in color. Gently flip the crepe and cook for about 5 more seconds. Invert pan over a plate or parchment-lined tray, lay crepe flat to cool, and repeat until with remaining batter.

For the Yogourt filling:
Puree half a pint of blackberries and mix into yogourt or keffir.

Dollop about 2-3 tablespoons of filling in the center of each crepe, top with 5-6 blackberries, and gently fold crepe in half twice. Scatter remaining blackberries over folded crepes.

adapted from: www.seriouseats.com


BLACKBERRY MIMOSAS

blackberries, muddled
OJ, fresh squeezed
champagne

Even when you are mixing alcohol with juice, it is never acceptable to use foul tasting cheap stuff. If you cannot afford a nice bottle of Veuve Cliquot, go for her younger sister, the inexpensive but tasty Veuve du Vernay. My cheapie favourite for over a decade now.


Photography: Ian Buchko

Head-piece: Alex Leigh Barker