Tag Archives: blueberry

I’m screaming … for ice cream!

I’ve significantly increased my dairy intake.

With ice cream.

Delicious ice cream.

That I’ve made myself. With this.

No sooner is the ice cream bowl washed and put back in the freezer and I am whipping up the next batch.

It’s starting to become a problem. Mostly because I don’t have space in my freezer for the ice cream bowl and all of the ice creams I am making.

*sigh*

It’s a difficult problem to have.

I just can’t help myself.

Lemon-Blueberry-Vanilla

Strawberry Sour Cream

Mango Rum Sorbet

I am not going to lie. There have been several days in the past week when I’ve had ice cream for dinner (and possibly breakfast as well…). We had a heat wave (again) in Minneapolis and ice cream was the only thing I could bring myself to eat. It’s chock full of fruit so I refuse to feel guilty about it.

(Plus, due to the abundance of salad greens in my CSA boxes, I’ve been consuming a LOT of salads)

Cold. Smooth. Creamy. I love how it slides down your throat and cools you down from the inside out.

And those colors!

*swoon*

And just a couple of ingredients – it couldn’t be simpler. I almost immediately went out and got The Perfect Scoop by David Lebovitz. And the man knows his ice cream.

I’m in love. It’s going to be a delicious summer.

Lemon-Blueberry Vanilla Ice Cream

makes 1 pint
 
**********
2 cups blueberries
1/2 cup sugar
lemon peel from one lemon
1 vanilla bean
juice from 1 lemon
1 tablespoon blood orange liquour
1 cup cream
1/2 whole milk
**********

In a small saucepan, simmer blueberries, sugar, vanilla bean lemon peel and juice over medium heat until berries start to burst, about 5 minutes. Transfer to blender. Add milk, cream and liquour. Blend until smooth. Strain mixture. Chill completely. Churn in pre-chilled ice cream maker.

Strawberry Sour Cream Ice Cream

From David Lebovitz’s The Perfect Scoop

**********
2/3 pound fresh strawberries
1/2 cup sugar
2 tablespoons vodka
2/3 cup sour cream
2/3 cup heavy cream
splash of lemon juice
**********

Slice strawberries and toss with the sugar and vodka. Let strawberries macerate for at least an hour (this helps make the ice cream the most fantastically hot pink color). Pulse strawberries, sour cream and heavy cream in blender or food processor – I did this just enough to mix everything together – I wanted to have chunks of strawberries in my ice cream. Chill completely and then freeze in ice cream maker.

Mango-Rum Sorbet

From David Lebovitz’s The Perfect Scoop
**********
2 large ripe mangoes
2/3 cup sugar
2/3 cups water
juice from 1 lime
1 tablespoon dark rum
pinch of salt
**********

Peel mangoes and cut flesh away from pit. Squeeze mango pits into blender to extract all the pulp possible. Blend mango, sugar, water, lime juice, rum and and salt. Chill completely and freeze in ice cream maker.

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Lemon Curd Blueberry Tartlette

You know that phrase: “Easy as pie?”

I think it should be amended to: “Easy as tartlette.”

Okay, so maybe it doesn’t have the same ring to it. But I think this particular tartlette, with lemon curd and blueberries, is even easier than pie.

I’ve gone a little blueberry-crazy lately. I think it has to do with the buy one pint, get one pint free sale going on at the market lately. I used to be fairly blueberry- ambivalent. Not crazy about them, but not quite a hater. I could easily do without blueberry pancakes or blueberries and cream, but I certainly wouldn’t refuse to eat them either. Then I stumbled upon the lemon-blueberry combination at some point in my adulthood and I’ve been enchanted ever since.

I decided to make a tartlette because I am trying really hard to recognize the fact that I live by myself and probably shouldn’t consume an entire full-sized dessert by myself. It is swimsuit season afterall.

The tart crust is from Mark Bittman. I went ahead and made the entire recipe and then quartered the dough and stuck 3/4 of them in the freezer – to be used whenever the next tartlette whim comes upon me.

Lemon Curd Blueberry Tartlette

makes one 4 1/2 inch tartlette + 3 more tartlette crusts

**********
Crust
1 1/4 cups flour
1/2 teaspoon salt
2 tablespoons sugar
10 tablespoons cold butter
1 egg
3 tablespoons ice-cold water
 
1/3 cup Lemon Curd
 
1/3 cup fresh blueberries
**********

In a food processor, combine flour, salt and sugar. Pulse a couple of times to mix. Add butter, pulse ~30 seconds until uniform. Add egg, pulse another ~30 seconds until uniform.

Transfer to a bowl and add water. With your hands, mix until dough forms a ball. Divide into 4 mini-balls (each one is perfect for a single 4 1/2 inch diameter tartlette pan). Wrap in plastic and store either in the freezer (for long term storage, good for a couple of weeks) or in the refrigerator (for short-term storage, good for a couple of days). Chill for at least 30 minutes.

On a floured surface, roll chilled dough out to slightly larger than your tartlette pan. Transfer to tartlette pan, making sure to press dough into all of the nooks and cranies. Pierce dough with fork and pre-bake at 425º for 10 minutes, reduce oven temperature to 350° and bake for ten more minutes. Let cool before filling.

Heat lemon curd in the microwave until fluid, about 30 seconds. Spread into tartlette shell. Top with fresh blueberries.

It’s a good thing I only made a single tartlette. I could have easily eaten another one.

The beauty of this tartlette is that it isn’t limited to just blueberries. I am sure this would be just as good with strawberries or raspberries or any combination thereof.

Brown Sugar Blueberry Pancakes

What do you make for breakfast when Scott’s fridge looks like this?

It’s the ultimate game of “what-do-I-have-in-the-cupboards-so-I-don’t-have-to-go-to-the-store.”

 But I could whip up a batch of these.

Brown sugar blueberry pancakes.

Super easy.

Super delicious.

And doesn’t involve that many ingredients. That being said – I still had to substitute half and half for milk…

Brown sugar blueberry pancakes

makes 6 large pancakes

**********
1 egg
3/4 cup milk
3 tablespoons brown sugar
2 tablespoon butter, melted
3/4 cup + 2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fresh blueberries
**********

Whisk together egg, milk (or half and half in my case), brown sugar and melted butter.

Set aside. In a larger bowl, mix together flour, baking powder and salt.

Add egg and milk mixture to flour mixture.

And whisk together, until just mixed.

Fold in blueberries.

Cook in a frying pan, over medium-low heat, flipping after 3-4 minutes (or bubbles start to form). Cook for an addition 1-2 minutes.

Top with maple syrup.

Weekend breakfast may be one of my absolute favorite things in life.

Weekend French Toast

I am continuing to reunite with my kitchen.  This morning was one of my go-to weekend breakfasts.  French toast.  I think I’ve perfected my recipe.  I am big fan of using day-old baguette bread, cut thick.  The ratio of crispy crust to the light and fluffy interior is amazing and using slightly stale bread soaks up the milk and egg mixture nicely. I add a pinch of ground cardamom and I think it adds lovely flavor.

Weekend French Toast

In a shallow baking dish whisk together:

~1/2 cup milk

1 egg

1/2 teaspoon vanilla (I also like to use vanilla bean)

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

Add:  1 to 1 1/2 inch thick slices of baguette bread.  Let soak for 5-10 minutes.

Heat a pat of butter in a frying pan over medium heat.

Transfer soaked bread to the hot pan.  I love the sizzling sound it makes.

Cook one side 5-6 minutes, until browned.  Flip pieces over and continue to cook another 1-2 minutes.

Enjoy!  I topped mine with spiced blueberry preserves.  Delicious.

Now that I am well-fed, it’s time to finish (I mean start) some Christmas gift projects…

Jammin’

As much as my pseudo-Southern self wants to deny it, autumn is here in the Twin Cities.  And I’ll admit, I am a little bit excited for it.  Fall means cool, crisp mornings and lightweight sweaters.  It means an abundance of root vegetables and winter squash at the grocery store (butternut squash on my counter – I have some delicious plans for you later this week).  And it means stocking up the pantry for the long (and I mean long), cold (and I mean cold) winter ahead by preserving the tastes and smells of summer.

Now, I’ve never actually made preserves before.  Sure, as a kid I would watch my mother can just about anything she could get her hands on … peaches, pears, applesauce, green beans, zucchini relish … and to be perfectly honest, that pressure cooker scared the living daylights out of me and I have since avoided all sorts of canning activity.  But, as I have just discovered, you don’t actually need a pressure cooker to make jams, jellies and preserves.  So I decided to try my hand at some spiced blueberry jam this cozy Sunday afternoon.  I think it was a great starting point into the world of canning – although, I do admit, to having made a couple of emergency calls to my mother…

I like how few ingredients can go into making a jam.  This particular recipe (found in the book aptly named Jams and Preserves by Gina Steer) called for 1 1/2 pounds of blueberries, 1 cup fresh squeezed orange juice (about two small juice oranges), a cinnamon stick and vanilla bean and about 2 1/2 cups of sugar.  First, simmer the blueberries, orange juice, cinnamon stick and vanilla bean over low heat for about 20 minutes. It will turn your wooden spoon and pot a lovely shade of purple…

Next, add sugar until it dissolves.  Turn up the heat and bring to a boil for about 3 minutes.  Take off the heat and stir in 3/4 cup of pectin (aka Sure-Jell or Certo and good luck finding it in your grocery store – it may be hiding in the baking aisle, the kitchen gadget aisle or with the tupperware and lunch bags).  Let cool slightly before pouring into sterilized glass canning jars (place right-side up in a 285 degree oven for 15 min).  To ease the pouring process, I first put the jam into a large batter bowl with a handle and a spout and that worked really well.  My batch made about 5 1/2 cups.  Cover with lids and screw on the caps.  After a few minutes you should a hear a “pop” indicating that the lid has sealed.  Hopefully the jam will set in a day or so and you will be good to go.

I think I might try mine with some baked brie and walnuts…