Posts Tagged ‘Blueberries’

Blueberry Sugar-Top Muffins

Thursday, August 4th, 2016

muffsweb

These simple, super tasty muffins are best made with the tiny, low-bush blueberries we have locally in western Massachusetts at this time of year. I call them blue pearls and can’t get enough of them. As I have probably mentioned too many times on this blog, I find them smaller, sweeter, and more freezable than those clunky high-bush berries.

The recipe will work with any kind of blueberry, of course. If your berries are frozen, you will no doubt have to increase the baking time.

This muffin formula comes from a musical acquaintance of mine named Theresa Kubasak, who obtained it from a teaching nun named Gen Cassani. My nephew Michael wolfed down several of these muffins the morning I first baked them.

So of course I made them on Mass Appeal this week, where they were once again a hit. If you watch the video below (and I hope you do, if only to see my spectacular hat in its full glory!), you will have all the information you need by 6:15. I just kept the video rolling so you could see co-host Lauren Zenzie’s enthusiastic reaction to the muffins a couple of minutes later.

Happy blueberry weather!

blue hat wideweb

The Muffins

Ingredients:

1/2 cup (1 stick) sweet butter
2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries
1/2 cup milk
2 eggs
sanding sugar (or regular sugar if that’s all you have) as needed

Instructions:

Preheat the oven to 350 degrees. Line 18 muffin tins with cupcake/muffin liners. Melt the butter over low heat (or in a microwave oven), and set it aside.

In a medium bowl combine the dry ingredients. Place the blueberries in a smaller bowl. Add 1 tablespoon of the dry mixture to the berries, and toss with a spoon.

Return to the dry ingredients. Stir in the milk and then the eggs, one at a time. Stir in the melted butter, followed by the floured berries. Use a cookie scoop or a tablespoon to fill the prepared muffin tins with batter. Sprinkle sugar on top.

Bake until the muffins begin to brown on top and have no wet batter in the middle, 20 to 25 minutes. Makes 18 small muffins.

And now, the video….

Blueberry Scones at the Leyden Café

Wednesday, February 17th, 2016

Leyden sign

I know! I post a LOT of scone recipes.

If I had to choose only one pastry to eat for the rest of my life, it would be a scone. Scones include fruit (so they give the eater the illusion of eating vaguely healthily), they are easy to make, and they satisfy the eater … this eater, at any rate.

Of course, I don’t eat them all the time. I’m still on my nutritional cleanse. For a few days a month, however, I allow myself to stray. This month I strayed with a scone (and promptly gave away the rest of the batch!).

This particular recipe was inspired by Karyn Brown, a professional baker who is the culinary brain of the Leyden Café in Leyden, Massachusetts.

I first heard about the Leyden Café last summer as I stood in line waiting for posters at a local copy shop. A woman and her children stepped away from the counter with a brightly colored banner that read “The Leyden Café” in a lively font.

leyden logo web

I told the woman, who introduced herself as Amy St. Clair, that I was unaware that Leyden HAD a café. Leyden has more than twice as many people as my small town of Hawley, but that population doesn’t qualify it as a metropolis by any means. I was surprised to learn that it could support a café.

Amy explained that the café was a very part-time affair, started in the fall of 2014 by a group of townspeople that included her and her friend Robin Neipp. Their aim was to give Leyden’s residents a gathering place and a stronger sense of community.

The café is located on the lower level of the Leyden Town Hall. In general, Amy and Robin informed me, the café is open only once a week, currently on Sundays from 9 to 11:30 a.m. It also operates as needed at town meetings and events.

The Leyden Town Hall in better weather (courtesy of John Phelan)

The Leyden Town Hall in better weather (courtesy of John Phelan)

The café hosts special offerings from time to time, including a market day last fall featuring, in Robin’s words, “Leyden bounty and wares”; movie nights; pottery workshops; and concerts. February’s highlight will be a game night this Friday, the 19th, beginning at 6 p.m.

The café also offers collectibles, maple syrup, and local pottery for sale. Robin Neipp told me that the café regularly welcomes 16 to 20 visitors.

“We are hoping to establish a habit for residents to come to the café, utilize the space, create community events, and maybe someday somewhere somehow perhaps have a store,” she explained.

Meanwhile, she said, she and her colleagues have a lot of fun “reconnecting with and meeting new neighbors and solving world problems in [their] little space.”

Of course, they also enjoy Karyn Brown’s baked goods! Karyn graciously shared this scone recipe with me.

I have to admit that Karyn’s version of the scones is a bit different from mine, and her baked scones probably look much better than mine. She rolls out her scone dough. I am a less expert roller so I resorted to patting mine out.

As you can see, my version of the dough (decorated here with the berries) is a bit rough.

As you can see, my version of the dough (decorated here with the berries) is a bit rough.

She also manages to incorporate 1-1/2 cups of berries into her scones. I could only manage 1 cup. I added a little vanilla to make up for the lost flavor.

The scones were still delicious, denser and richer than my customary scone. My sister-in-law Leigh took one bite and said, “Wow.”

Karyn makes her scones with her own organic blueberries. Luckily, given the season, they are best prepared with frozen berries.

leyden sconeweb

The Scones

Ingredients:

2 cups flour
1/3 cup sugar, plus additional sugar as needed just before baking
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) cold sweet butter, cut into cubes
3/4 cup heavy cream, plus additional cream as needed just before baking
2 egg yolks
1 teaspoon vanilla
1 cup frozen blueberries

Instructions:

Preheat the oven to 400 degrees. Process the 4 dry ingredients until mixed well in a food processor. Scatter the butter cubes evenly over the mixture and pulse until the butter is pea-sized. Place this mixture in a large bowl.

(If you don’t have a food processor, whisk the dry ingredients together in a large bowl and cut or grate the butter into them).

Measure the cream into a liquid measuring cup; then add the egg yolks and vanilla and mix with a fork or small whisk until the yolks are incorporated.

Add the cream mixture to the dry ingredients and bring the dough together with a rubber spatula. Knead it a few times in the bowl, without working it too much, and pat into a smooth thick rectangle that is about 12 inches long.

Scatter the blueberries evenly over the dough, leaving about an inch border around the edge of your rectangle. Press the berries lightly into the dough.

Roll the dough up like a jelly roll, pressing it gently as you make each rotation and checking to make sure that the dough isn’t sticking; add more flour if it is. When the dough is rolled up, transfer it to a parchment-lined baking sheet.

Let the roll sit in the freezer for 20 to 30 minutes to firm up to make cutting the scones easier.

After chilling the dough, cut it into four pieces with a serrated knife using a gentle sawing motion. Cut each section in half on the diagonal.

Return the scones to the lined baking sheet, spacing them evenly. Brush the tops lightly with a small amount of cream; then sprinkle on a bit of sugar or some seasonal sprinkles.

Bake the scones until they are golden and set to the touch (about 25 minutes), rotating the pan halfway through the baking time.

I had no trouble getting the scones off the baking sheet, but if you have any trouble let them cool completely before removing them.

Leftovers will keep for a couple days, although these treats taste best the day they are baked. Makes 8 scones.

Cutting the scones

Cutting the scones

A Riverfest Cocktail

Friday, June 12th, 2009
Courtesy of Cold River Vodka

Courtesy of Cold River Vodka

 

Tomorrow, Saturday, June 13, will be Riverfest in Shelburne Falls, the closest metropolis (if you can call it that) to my home in Hawley, Massachusetts. ).

 

Sponsored by the Deerfield River Watershed Association along with local businesses and cultural councils, this yearly occasion honors the Deerfield River and its place in the life of those of us who live and work near it. Its frog and flower parade also pays homage to the natural landscape as a whole.

 

The late artist Judith Russell was an early supporter of the Frog and Flower Parade (image copyright 2004, the Estate of Judith Russell).

The late artist Judith Russell was an early supporter of the Frog and Flower Parade (image copyright 2004, the Estate of Judith Russell).

 

For many years now this community celebration has served as the gateway to summer in these parts. June is in full force. The solstice is right around the corner. And hilltown dwellers are rejoicing in eye-popping rhododendrons; extended hours of sunshine; and early produce such as chives, ramps, and lettuce.

 

I like to celebrate every occasion (including this one) with food and drink. My editor at the local paper, the West County Independent, suggested that lazy summer hours spent in repose by the river called for a cocktail—a rivertini, so to speak. I searched on the internet for “river cocktails” and stumbled upon Cold River Vodka.

 

This northern Maine company was founded in 2005 by two brothers who grew up in a potato-producing family and were looking for ways to sustain local agriculture and making a living at the same time.

 

Donnie and Lee Thibodeau and their business partners now oversee the entire process of producing vodka, from planting potatoes to distilling the liquor. In the brief time they have been in business they have won several national awards and were recently cited as one of the “Top 50 Spirits” in Wine Enthusiast.

 

I instantly fell in love with the creative flair and spirit behind this New England company, which manages to use local resources to create a high-quality product.

 

I asked Cold River for a cocktail idea and was rewarded with its Cold River Blueberry Cosmopolitan. In blueberry season I intend to try it with fresh blueberry juice. (It would also be fabulous, it seems to me, made with the base for the Rhubarb Soda Pop below.)

 

In any form, it will start the summer off with a kick. Feel free to vary the proportions according to your taste; I like a higher blueberry to vodka ratio.

 

Happy Riverfest!

 

coldriver-bottle-web

 

 
 

 

 

Cold River Wild Blueberry Cosmo

 

Ingredients:

 

2 ounces Cold River vodka

1/2 ounce Cointreau

1 ounce chilled blueberry juice (the folks at Cold River suggest Wyman’s)

 

Instructions:

 

Combine the ingredients in a cocktail shaker with ice, and pour the blue liquid into a glass. Garnish with a cocktail pick skewered with a dried blueberry and a fat orange twist. Serves 1.