We Provice Recipes

Showing posts with label blueberry. Show all posts

Monday, March 10, 2014

This Blueberry Clafoutis Didn’t Get My Goat Cheese that is

I’ve had this wacky idea to try a berry-studded goat cheese clafoutis, so when I saw these gorgeous looking blueberries at the market, I figured the time was right.

I had a couple ounces of leftover chèvre in the fridge, and was very excited to see if this possibly odd, but fundamentally sounds idea would work. And, everything would have, if I had only skipped breakfast that morning.

That morning I woke up starving, and facing a pile of emails and other less fun computer-driven busywork. So without thinking (literally) I whipped a nice cheese omelet, using the aforementioned cheese. D’oh!

It was a delicious mistake, and one I forgave myself for very quickly, but it also presented me with a tough choice. Go back out to the store, or just make a good, old fashioned, plain blueberry clafoutis. Laziness prevailed, and here you have it.

So, while I’m very proud of this clafoutis, I can’t help but wonder how much better it would have been with that faint, but tangy accent from the cheese. Maybe you could give it a try and let me know? I was simply going to add it to the blender and mix it right into the blender.

Anyway, goat cheese or not, this recipe is a great way to enjoy fresh, summer fruit, and as I mention in the video, this technique really lets it play the starring roll. I hope you give it a try soon. Enjoy!

Ingredients:

butter as needed

pint of blueberries

1/2 cup flour

2/3 cup sugar

1 1/4 cup milk

3 large eggs

1 tbsp vanilla

pinch of salt

Wednesday, February 12, 2014

NO BAKE LEMON CHEESECAKE WITH BLUEBERRY SAUCE

A light and sweet ending to a summer barbecue. This no bake "cheese cake" recipe can be whipped up in a hurry. You can double the recipe and put it into a large sheet pan (for a big crowd). My husband likes to eat this frozen.

CRUST
1/2 cup melted butter
1/4 cup white sugar
2 cups graham cracker crumbs
Mix crust ingredients and press onto the bottom of a 9x13 baking pan. Bake at 325 for about 8 minutes. Cool before filling.

FILLING
Large size Cool Whip
1 small box of lemon jello
1 cup of boiling water
1 cup white sugar
8 ounce cream cheese (room temperature)
2 teaspoons vanilla
1/4 teaspoon lemon extract

Dissolve the lemon jello in the boiling water and let it cool to room temperature (dont let it set up).

Beat the cream cheese, white sugar and both extracts together until creamy and smooth. Beat the cooled jello and the cream cheese mixture into the Cool Whip until it is very well mixed. Pour onto the cooled crust and chill at least 2 hours.

BLUEBERRY SAUCE
2 cups fresh blueberries
1/2 cup white sugar
2 tablespoons cornstarch
1/3 cup water
1/2 teaspoon vanilla extract

Mix the sugar and cornstarch in a medium size sauce pan and gradually add the water (whisking to mix). Stir in blueberries and bring to a simmer. Simmer until it thickens then simmer one minute longer. Stir in the vanilla. Serve warm or cold.

Sunday, February 2, 2014

Vanilla and Blueberry Muffins

I was looking for a recipe that would use up the remaining blueberries after decorating the Elizabeth Sandwich. I also needed a V recipe for the Alphabakes challenge. A quick look through the index of some of my books and the word vanilla was jumping out as the most likely, but I couldnt see anything particular I wanted to make. Thank goodness for Google which led me to Cake Frills run by Sheila, an experienced baker and cake decorator, who had the perfect recipe for Blueberry and Vanilla Muffins

Alphabakes is hosted this month by Ros, The more than occasional baker who alternates hosting the challenge with Caroline at Caroline Makes

The muffins were delicious, beautifully light with a nice balance of vanilla and blueberry flavours.

Friday, January 31, 2014

Gluten Free Blueberry Crumb Cake Recipe

Blueberry crumb cake- gluten-free summer goodness.

Coffee cake for the road.

Sometimes in life- when you least expect it- the stars are kind. Synchronicity smiles. And disparate pieces of your dreams bump up against one another and nestle snug into place. I'm referring, of course, to my dream of California. Summer by the Pacific, walking the beach, shopping the Farmers' Market, reuniting with my sons. Cooking. Writing. Haunting book stores and coffee shops.

I've been trying to get there for two years.

No, the house hasn't sold yet. But Plan B is under way. We found the elusive summer rental. Just when I thought it wasn't going to happen. A sublet in Santa Monica. In the nick of time. A lovely, light filled creative space. With a sweet kitchen. So I am back to making lists, mapping our drive south to Flagstaff, AZ, turning west to aim for the coast. I am lying in the dark alert, at 3 AM, pondering not the mysteries of the collective unconscious, not the properties of desire and effect, quantum attraction and Zen detachment, but favorite flavors of chocolate chip cookies. I am imagining herbed sandwich wraps (recipe soon!). Bags of salted popcorn. iTunes playlists. And this, a new blueberry cake recipe I felt inspired to bake. With a cinnamon crumb topping.

I think it's perfect to pack for a two-day road trip, don't you? Or even a two minute trip, scooting across the back yard barefoot to visit your best friend and neighbor. She'll make the coffee. Or iced chai. While you unrap the cake you get to eat, too.

Read more + get the recipe >>