Berry Blues

by

     Blueberries are here!      As the strawberries fade away, blueberries make a long-hoped-for appearance in the markets. Naturally sweet and with flavor deep and bright, they’re marvelous in a variety of recipes. Go beyond pie and cobbler and try our Purple Velveteen Cake, either on its own, with frosting, or crumbled into a Very Berry Trifle. Another surprise is Dark Chocolate Blueberry Ice Cream, with no added sugar. Blueberries also make a great complement to citrus flavors and fresh peaches in our Blueberry-Orange Corn Muffins, Bluemade Cocktail, and Peach-Blueberry Ice Cream.      Give our blueberry recipes a try! You won’t be sorry. Purple Velveteen Cake Very Berry Trifle Blueberry-Orange Corn Muffins Dark Chocolate Blueberry Ice Cream Peach-Blueberry Ice Cream Bluemade...

read more

I Scream, You Scream…

by

...we all scream for ice cream!  Beat the summer's sweltering heat with our creative variations of everybody's favorite frozen treat. Strawberry Basil Ice Cream Peach-Blueberry Ice Cream Dark Chocolate Blueberry Ice Cream...

read more

Peach-Blueberry Ice Cream

by

Peach-Blueberry Ice Cream Yields approx. 2 quarts Ingredients 2 c. sugar 2 c. heavy cream 2 c. milk 4 ripe peaches, peeled and diced 2 c. ripe blueberries, rinsed 2 eggs** 1 tsp. vanilla extract Procedure In a small saucepan, stir together blueberries and 1 c. of sugar.  Cook over medium-low heat, stirring frequently, until blueberries begin to break down and all sugar is dissolved. Refrigerate blueberries and peaches separately for approximately 4 hours, or until very cold. In your mixing bowl, whisk together eggs, milk, cream, vanilla, and remaining sugar.  Pour into your ice cream maker's canister.* Churn the cream mixture until it begins to form a soft frozen custard (approximately 10-15 minutes).* Add fruit and resume churning until ice cream maker stops.* Freeze in an airtight container for 2-4 hours to harden....

read more

Earl Grey Peach Preserves

by

     A jar of this came in the mail at Christmas. When I begged for more after rationing and hoarding my supply, I was told it came from a church bazaar that was no longer being held. At my first opportunity, I bought a half bushel of “ice cream peaches,” the peaches too soft to sell at the farmers market, for $10.      I read many recipes on the internet and settled on my own experiment on my own terms: I wanted as little refined sugar as possible and to incorporate honey, let the peach flavor shine through, and avoid using pectin or other additives. The result is a delicious concoction with peach, lemon, and tea flavors. It’s runnier than traditional preserves but still delicious on biscuits, oatmeal, ice cream, breads, spoons, and fingers....

read more

Strawberry-Lemon Shortbread Creams...

by

These individual puddings can serve a crowd with minimal labor. The shortbread and cream can be made the day before, and the desserts can be assembled before lunch is served. Try different flavor combinations -- a vanilla cream with less sugar would be divine with blueberries next month! We made individual desserts, but this could be made in a serving dish with the fruit split between layers for an attractive presentation. Strawberry-Lemon Shortbread Creams Ingredients Chopped strawberries, ½ c. per dessertThin shortbread, 2 1-1/2” squares per dessert*Simple Lemon Cream (see below) Procedure   Place shortbread piece into bottom of serving dishes (we used small glass ramekins). Top with generous tablespoon lemon cream. Top with square and another spoonful of cream. Let stand a half hour for shortbread to absorb cream. Just before serving, top...

read more
s2Member®