RECIPE FOR BLACKBERRY DUMPLINGS RECIPES

Steps:

• Set up an ice water bath: large bowl, lots of ice, a little water
• Place a strainer or colander in sink and bring a pot of water to a boil, 4 inches deep
• Using a paring knife, remove the core from the top of each tomato and score the bottom of the skin of the tomato with an X
• When water boils, gently place tomatoes in water and let them roll around 1 full minute
• Transfer the tomatoes to the ice bath using a spider or tongs
• Cool and peel tomatoes, letting them drain a bit as you work in the strainer
• Slice and chop the tomatoes and place in a bowl
• Heat a soup pot over low heat with 2 tablespoons EVOO, 2 turns of the pan
• Add the butter, and when it melts into oil, add Vidalia onions and season with salt and pepper
• Do not let the onions brown
• Let them sweat 10 to 15 minutes and add 1 cup water to onions, raise heat to medium-high, and let the water absorb and cook the onions to absolute mush
• Add tomatoes, basil and stock and cook at medium boil 20 minutes to break down tomatoes
• Remove basil stem and puree the soup using an immersion blender or transfer to food processor or high-power blender and puree, then return to pot
• Simmer gently over lowest heat until ready to serve
• Top with a few small leaves of torn basil

Steps:

• Pour beer into Instant Pot.
• Use seasoning packet as a rub to thoroughly coat corned beef. Place beef in the pot.
• Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 70 minutes for a sliceable corned beef, 90 minutes if you want it “fall-apart” tender.
• When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
• Remove corned beef to a cutting board and cover loosely with foil to rest, reserving juices.
• Remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 3 minutes.
• When the time is up, quick-release the pressure.
• Slice the corned beef against the grain and serve with vegetables.