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Goldie has a ho hum attitude about another blueberry recipe but I am really fond of this. For years I have been serving this pancake adapted from the Hay Day cookbook. Their version calls for an orange sauce and uses 3 eggs to serve 4 to 6 people. I don't see the point of making orange sauce when maple syrup works so well, and 3 eggs for 6 people seems a bit anemic.


I believe the Hayday recipe itself is a variation on something called a Dutch baby, or Bismark. The formula is to use 1/4 cup of flour and 1/4 cup of milk for each egg. I really like to cut down on the flour and have made this with many variations on the quantity, depending on how many people I am serving and whether is it for a light brunch or Sunday supper. It always seems to work, no matter what the quantity. Below I suggest 4 eggs, but 6 will also work with the same quantity of milk and flour - it might just need an extra few minutes cooking time.


Preheat oven to 450


Mix 1/2 cup flour with 1/2 tsp salt in a large bowl


In another bowl, mix together 1 cup milk, 4 eggs and 1 tsp of vanilla


Pour wet mixture into dry and whisk until combined and smooth


Put 3 tbsp butter (or less if using a nonstick pan) in a 10 inch heavy frying pan and place in oven.


When butter is bubbling pour batter into pan and drop in 1 cup blueberries.


Bake until browned and puffed, about 15 to 20 minutes.




Strawberry season is long gone and blueberry time is here. When it cools down I will attempt to do some masked, socially distant blueberry picking . Until then I am keeping up my supply from the local farmers market. Some people pick gallons and freeze them for making blueberry pancakes in winter. I don't really crave them out of season so I try to think of as many uses as I can for them now. With a significantly diminished social calendar during these pandemic times I can't do quite as many blueberry tarts, loaves and cakes as I did in summers gone by. My favorite blueberry delight is the Ritz Carleton Blueberry Muffin, a recipe readily found on the internet. It is mostly blueberries held together by a buttery, eggy batter.


I wanted a less rich, healthier muffin that would do for breakfast along with my cappuccino. Inspired by a google search I came up with the following recipe. I might even freeze some of these muffins. I haven't tried it but I think grated coconut, or carrot could be used instead of berries. Nuts or chocolate chips might also make an interesting addition.


Preheat oven to 425

Line a muffin tin with liners or brush with melted butter


Soak 1 cup of old fashioned oatmeal (not steel ground or instant) in 1 cup of milk (any kind will do, including almond, buttermilk or low fat) for 20 minutes


In a bowl, whisk together

1 1/4 cup flour

1/3 cup light brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp cinnamon

Grated rind of 1/2 lemon


In a separate bowl mix together

2 eggs

1/2 cup cooled melted butter

1 tsp vanilla extract


Add wet ingredients to dry and stir briefly before adding the milk/oat mixture and 1 generous cup of blueberries. Stir until just combined - don't overmix


Fill an average size muffin tin and bake at 425 for 5 minutes.

Turn heat down to 350 and bake for an additional 17 minutes


A wooden toothpick should come out dry after being inserted.


Goldie seems to like anything with cooked blueberries but uncooked ones only appeal as something to roll around the floor with her nose.



(Guest post from Johanna)


Am I playing right into a stereotype now that I've been living in the country for 5 months?!


In an attempt to eat plain yogurt as a healthy snack I had been making myself 'parfaits' of yogurt, fruit, and granola. However, the calorie count of store-bought granola is off the charts, likely because the second ingredient is cane sugar. I thought I could do better. My all-time favorite granola is the Apricot Pistachio, made by Bread Alone, a bakery upstate that sells bread at my local Brooklyn farmer's market. I scoured the internet, and this was the closest I found https://cooking.nytimes.com/recipes/1012630-olive-oil-granola-with-dried-apricots-and-pistachios.


The 1/2 cup packed light brown sugar is not necessary at all, nor is the full amount of maple syrup and olive oil. The cardamom is essential, though I balked at the price in the supermarket; and it makes your kitchen smell lovely. In the end, maybe this isn't granola at all but a sort of spiced oat/nut mix. Anyway, here's my version of the recipe.


Ingredients:

  • 3 cups old-fashioned oats (I actually did 2 cups oats and 1 cup Bob's Ten Grain to get some supergrains in there even though it ends up a little too grainy.)

  • 1-1/2 cups walnuts (you can use whatever kind of nuts you like)

  • 1 cup raw pumpkin seeds (make sure they are hulled!)

  • 1/4 cup maple syrup

  • 1/4 cup extra virgin olive oil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground cardamom

  • 3/4 cup chopped dried apricots (or your favorite dried fruit)

Instructions:

Preheat the oven to 300 degrees. Combine all the ingredients in a bowl except for the apricots. Spread mixture on a baking sheet and bake for 45 minutes, stirring every ten minutes, or whenever you feel like it, until toasted. Add apricots and enjoy.