Can I get a fist bump, thumbs, high five, or whatever your favorite hand emoji may be because spring is finally here! There’s no real reason to complain that it took forever to get here, or that it was such a horrible winter, but I’m still excited for spring.
Fresh air, new blooms, longer days and of course all the produce. As soon as the sun starts shining and temperatures reaches above 50 degrees, us New Yorkers break free of the confines of our apartments and you’ll see us everywhere making the most of spring in the city.
For me, that’s hitting up the farmer’s market or even going for long strolls through my neighborhood at different ethnic grocery stores for some cooking inspiration. Normally I’m all about asparagus, artichokes, ramps and rhubarb right now, but I couldn’t keep my hands off some beautifully plump blackberries at my local produce stand.
It’s far from berry season, but I guess the early spring weather got the best of me. I hope the excitement of the first berries popping up in the stores will get you too, because these bourbon blackberry jam bars are totally worth not waiting until summer.
This dessert couldn’t be any easier. We start with a simple shortbread cookie crust and once it’s baked you top it off with boozy, bourbon mixed blackberry jam and finally a layer of fresh blackberries. Everything goes back into the oven for a second round and wham, bam you’re done. The hardest part is waiting for it to cool to dig in.
This dessert is no shrinking violet either, you get a nice bourbon punch with each berry-packed punch. Absolutely perfect for those spring park picnics or barbecues coming up soon.
For the Crust:
For the Filling: