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

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.