HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Blueberries. Show all posts
Showing posts with label Blueberries. Show all posts

Thursday, August 7, 2014

It's National Blueberry Month...and we're celebrating with the famous Blueberry Muffin recipe from Jordan Marsh and Stern's Department Stores

 
        

Truth be told, it’s National Blueberry Month in Canada! My homeland loves to differentiate itself from its neighbor to the south.  In the US, National Blueberry Month is held in July.  Well, it’s colder up north and perhaps their crop doesn’t come into its own until now.  And come to think of it, Andrew actually made both of this salute to Blueberries in July!  But this recipe is so good, you could make them any month of the year and they’d be a celebration of the wonderful taste of Blueberries. And there’s this:  You can freeze summer blueberries for three to six months, without any loss of the antioxidants Blueberries are famous for.  (By the way, if you can’t find fresh blueberries to freeze, the ones you will find in the frozen food section have all the health benefits of the home-frozen variety. And there’s even better news:  Research shows that the antioxidants in blueberries not only benefit the nervous system and brain health, there’s new evidence that blueberries improve memory. And the more you eat, the greater the results: 12 weeks of eating ¾ lbs. of blueberries daily improved cognitive function in two different tests. What a wonderful thought!  Preserving your memory with a Blueberry Muffin.  But this is not just any old blueberry muffin.

Thursday, June 26, 2014

Martha Stewart's Cornmeal Berry Sheet Cake




 There’s a twitter feed called “Drunk Ina Garten” written by someone as a parody.  And every time I post an Ina Garten piece, the guy who tweets it picks up on it in about five minutes flat, re-tweets it and I get tons of hits from his readers.  Strangely, there doesn’t seem to be one for our other local legend, whom I would have to think, could be subject of more parodies than our Ina.  That local legend is none other than Martha Stewart, whose makes East Hampton one of her four homes all within driving distance of each other—except perhaps the one in Maine which is a private jet away.  I owe a geat deal to Martha and I am not embarrassed to say it.  Here is a woman who almost single-handedly restored the joys of home-making, crafting, entertaining, gardening and housekeeping. I see her influence all over my own house and garden. Despite all I owe Martha, when I occasionally see her out and about locally and I am invariably too paralyzed to say hello to the woman. 
          And then there is her considerable contribution to home cooking.  She is of the  devotees of “Cook Your Way Through Julia Child’s “Mastering the Art of French Cooking” School of Culinary Education.   And it has certainly served her well.  Now the provenance of her recipes is sometimes questioned. Unlike Ina who is forthright about what she learned from whom, Martha never attributes a thing to anyone but Martha.  I feel compelled to attribute posts from Martha’s recipes not just this week but for two weeks running. 

Monday, August 5, 2013

Individual Pavlovas with Mixed Berries and Whipped Cream adapted from Martha Stewart and Ina Garten


Anna Pavlova 
The Pavlova is a luscious concoction of whipped cream and meringue topped with any number of combinations of fruits—passion fruit, blackberries, raspberries, blueberries, strawberries or kiwis. The kiwi gives some hint to the origin of this over-the-top dessert.  When the ballerina Anna Pavlova toured Australia and New Zealand in 1926, the Pavlova was created in her honor. When you look at a finished Pavlova, you can see the resemblance: the meringue looks like a tutu.  Both Australia and New Zealand lay claim to its invention and the dispute over which country is truly the mother of the Pavlova rages on.  I prefer not to rage over dessert—especially not one this rich and satisfying. When Andrew decided to make these for a recent dinner party, he went to two authorities—Martha Stewart and Ina Garten.  Martha provided the method of creating single serving pavlovas while Andrew followed Ina’s handling of the berries.  One large pavlova is spectacular when presented at the table.  But once sliced, it loses a lot of its looks.  The meringue cracks apart and the whole thing looks like one big mess on a plate.  Making them individually gives you a perfect presentation.

Wednesday, July 31, 2013

Blueberry Crumb Cake from John Barricelli's "The Seasonal Baker"

       
John Barricelli, Chef and
author of "The Seasonal Baker"
It’s blueberry season but I’ll take any excuse for making this combination of a vanilla cake with fresh blueberries and a chunky brown sugar crumb topping.  And since it can be eaten straight from the oven as a breakfast pastry or saved for an afternoon snack or a dessert with dinner, it’s ideal to have on hand over a weekend.  It’s another one of Baker John Barricelli’s triumphs from his South Norwalk CT SoNo Bakery.  You’ll find it in his latest book “The Seasonal Baker” 
(Clarkson Potter 2012) which we’ve raved about most recently for its French Lemon Tart.   What we loved about the tart—the concentrated lemon curd flavor of the filling—is mirrored in the intense blueberry flavor in this cake.  There’s even a juicy quality to the blueberries hidden under the topping.

Thursday, August 18, 2011

Tartine’s Fruit Galettes with thanks to Elisabeth Prueitt and Chad Robertson of Tartine Bakery, San Francisco




If ever there was a moment for making these free-form rustic pastries, it’s right now.  The markets are bursting at the seams with the most beautiful stone fruits and berries of every description.  The peaches, nectarines and cherries are irresistible and this recipe is a perfect way to use them paired with blueberries. Last weekend we had very special guests, our friend Julie and her 10-year old daughter and budding pastry chef, Lucy.

Thursday, June 9, 2011

Double Blueberry Crumb Muffins



        Have you seen the current crop of blueberries in the markets?  They  are truly enormous and so tantalizing that Andrew couldn’t wait to get home and make a batch of blueberry muffins.   He found an ideal recipe in Tate’s Bake Shop Cookbook.   We’ve baked from this book before and since Kathleen King is a Southampton native and we live in neighboring Bridgehampton, we take a certain amount of pride in her recipes.