Tag Archives: blueberries

Maine blueberry pudding(it ain’t) aka it’s not pudding part two

21 Jul

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First off: next week is staycation week for me. Yeah, I have a callback, yeah I’ll still go on auditions, or jobs, if they pop up, but otherwise I have an out-of-town guest and we have hikes and wine classes, and Big Lebowski/White Russian nights planned.
And I’m going to relax if it is the last thing I do.
Y’all will have to do without me but I’ll be back in blogland a week from Wednesday.
Food:
Sometimes molding something sounds intimidating. Sometimes you want layers. Sometimes you don’t want to wait overnight with weights atop your pudding-only-in-name-cause-Brits-call-all-desserts-puddings creation.

But Mainely you are intrigued by the cinnamon and lemon juice.

This Fannie Farmer recipe was so very similar to the Summer Berry Pudding
I told you about Wednesday. Except it only involved 4 hours in the fridge and was substantially easier to make because you didn’t have to make the pieces of bread fit your mold like a carbohydrate jigsaw puzzle.

Think of this as a dessert knife and fork pudding if you so please.

Or a berry sammich.

And don’t leave out the cinnamon and lemon, they make magic.

Maine Blueberry Pudding(adapted ever so slightly from the 1965 Fannie Farmer Cookbook)
3 slices of bread(gluten-frees, use your bread of choice, I believe me mum swears by Udi’s)
Butter
1/4 cup H2O
Cinnamon
1 1/2 cups blueberries
3 Tbsp. sugar give or take-see how sweet your fruit is and adjust accordingly
A squeeze of lemon
Cook the blueberries, agua, and sugar on stove. First you bring the it to a boil then let it burble. Simmer. Whichever. Take about ten minutes all total. You want it starting to thicken but you still want lots of juice. Add the squeeze of lemon.
Whilst you burble the berries:

Take a square Tupperware container that fits a slice of bread and line it with nonstick foil. Butter that bread and sprinkle cinnamon on it.

I am a cinnamonster and sprinkle lots. Come now, it’s good for you.

There is a reason it is not called sin-namon.

Layer the bread and berries in the container, two layers of berries between the bread. If you are smarter than I you will save more of the juice to pour atop the last piece of bread. Last slice should go cinnamon side down. Cover, and refrigerate about quatro horas.
Take out of the fridge, lift foil out and unwrap. Slice if you desire. Please consider being like me: put reddi-whip on top and devour.

You can make homemade whip if you like but please don’t compare the two. Reddi-whip and homemade whip, in my mind, are two completely different things. Apples and oranges. Each has their own time and place and both are delightful in the proper setting.

Cheez whiz and Brie.

That’s my stand.

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Performance anxiety, or getting grindy

4 Apr

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Could not decide which would be the better title for this post.

Performance anxiety is the stress I feel cooking in public.

Teach people how to make pie crust? Ten times scarier than doing a play. Even a play I wrote.

Hence why when my darling Alice wanted me to teach pie making at her new home, I chickened out of doing the crust in front of everyone and was ok with making something new. It was an un-vetted recipe so if it turned out poorly…not my fault!

Shouldn’t be scared, Alice and Crosby are not scary:

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But I was. Scared, I mean. Try as I might to be scary I just get people telling me I’m “cute” and “sweet”.

So I made my crust in advance for fear of failing when in front of everyone.

I also was scared because we had to make a lot of recipe changes-whole un-blanched almonds instead of blanched and slivered, brown sugar instead of white, no vanilla extract…plus we added in blueberries and were topping with strawberries.
See my suspicion?

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Alice and Crosby told me there were certain details I HAD to include in this post. The fact that we were tackling a bottle of champagne at the time was not one of these details but I wanted you to be aware.

As for things the girls wantsd me to mention?
“getting grindy”

Getting grindy is what we did with our nuts:

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That took far more finagling than you might imagine.

Thing #2 I was told to relate to you: Alice learned what tamping was. Not sure why this was deemed important but it seemed to be pertinent to this post at that champagne hour.

The verdict on the product? Tasty. Very tasty but now I want to make it without all the substitutions…

Almond-we’re-not-nut-racists-so-who-cares-how-blanched-and-white-they-are Pie(adapted from Baking Illustrated by the editors of Cook’s Illustrated)
Pie crust: click here
Filling:
Blueberries to taste
1 cup whole almonds
A really good food processor
1/2 c. packed dark brown sugar
Pinch or so salt
1/2 tsp. almond extract
1 egg and 1 egg white, whisked
6 Tbsp. butter
Blend the almonds and sugar in food processor until roughly chopped. Don’t believe the instructions if it tells you to use the blunt edged blade. Won’t work. Please don’t be mad at me if this somehow ruins your processor-all I can tell you is ours turned out ok.
Drizzle in almond extract and eggs bit by but, blending in between adding.
Add butter and blend up.
Put blueberries in pie shell. Spread almond mixture over. Bake at 350 about 45 minutes.
Drink champagne and toast to your friend’s success and new home whilst waiting.

Not a purple people eater

21 Sep


OF COURSE NOT! I’m vegetarian and people count as meat, purple or not. But that is not the real question. The real question is the ongoing debate(mostly in my head)on whether or not Chocolate Covered Katie is a kinky gal or not. Then I came upon a post entitled “Soy-free love potion”, which makes me think maybe she is actually a romantic? Of course, she could go both ways. I mean, love potion? Could be romantic. Could be twisted.
The recipe on this page was for this delightful frozen blueberry concoction which she alternately refers to as love potion or lavendar cream. If it actually were lavendar flavored, as is so trendy these days, I’d be out. I hate perfume-y floral flavor. But it wasn’t, and it made use as agar as a gelatin substitute, which I’ve been wanting to learn about, so I was doubly in.
This grew on me, bite by bite. Maybe it does have magical properties. As in, it will make you love it. Be careful with those love potions. You never know what you’ll fall for. Although a healthy, blueberry-y frosty concoction is a pretty safe thing to love, methinks.

Shakes then and now

8 Mar

Months ago I went through a fruit shake phase. One of the prettier shots of those shakes is this:


Note the pink martini glass. I purchased it as a graduation present for myself and happily drink everything from shakes to Gatorade to real cocktails from it when I wanna get festive by myself.
Also note the flowers. More red roses. I love those.
Now last week I suddenly craved a fruit concoction but the picture was taken after I’d started in on the shake and I was drinking out of a slightly less fancy glass and there were no roses:

So less pretty but equally yummy. And now my approximate shake recipe:
Equal parts frozen fruit(blueberries and cherries are favorites) and vanilla frozen concoction of your choice-ice cream, frozen yogurt, rice cream, they all work. I used an ice milk with a touch of maple in it. Add some vanilla protein powder if you like and if you like it really sweet like me add more sweetener to taste. Yes I added equal. I know it’s bad but hey, I at least kicked my diet soda habit…Now the shake secret is to also add some extract. Vanilla and almond are equally exceptional. If you have them some vanilla bean is magical. Add enough almond milk to make it as thin or thick as you like. Blend it all up with an immersion blender if you hate washing blender canisters like me and drink that goodness on up.