This ceramic berry basket cost about the same as the ones at Anthropologie or Williams-Sonoma, but since it can be personalized at a paint your own pottery shop, it also includes an afternoon of fun.
Whole Wheat Blueberry Lemon Scone Recipe
January 14, 2012 by 10 Comments
Continuing with this month’s Citrus Celebration theme, this morning we made the flakiest whole wheat blueberry lemon scones for breakfast. With a perfectly balanced aroma of lemon, sweet blueberries, and buttery goodness, these are hands-down my favourite scones. The scone is shown here with Meyer Lemon Marmalade that was made earlier this week (stay tuned for the recipe). In the meantime, try them with this Blood Orange and Raspberry Jam.
Ingredients:
- 2 cups all purpose flour
- 2 cups whole wheat flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup (2 sticks) butter, very cold and cut into cubes
- 1 cup frozen blueberries
- Zest of 2 organic lemons
- 1 cup milk
- 1/3 cup cream
- Juice of 2 organic lemons
- 1 tsp vanilla
Directions:
Preheat oven to 400°F and line a baking pan with parchment and sprinkle it with flour. Measure out and combine the milk, cream, lemon juice and vanilla. Stir and let sit while you measure the dry ingredients, it will become thick and a bit separated – that’s OK! Combine the dry ingredients in a large bowl. Add the butter and gently cut the butter in using a pastry knife until it is somewhat mixed in and chunks of butter are still visible. More butter chunks = flakier scone. Add lemon zest and milk mixture to the flour mix and gently combine. Gently fold in frozen blueberries. Pour dough out onto a floured surface and very lightly knead only about 5 times being careful not to melt the butter or blueberries. Dough will not be completely mixed, but if it feels equally moist all around, and not overly sticky, it’s ready to shape.
Shape the dough into 2 equal balls and flatten to 3/4″ thick on the floured parchment or pan. Using a knife slice each circle into 6 wedges and carefully pull the wedges away from the center to separate them to 1/2″ space around the outer edges. Bake until golden about 20 minutes, or until a tester comes out clean when inserted in the middle.
Makes 12 extra large scones
Blueberry & Blackberry Infused Vodka + New Year’s Eve Cocktail Recipes
December 28, 2011 by 15 Comments
If you are having a New Year’s Eve bash this year, infused vodkas make a festive basis for some fabulous cocktails. Or perhaps you are lucky enough to be attending a soiree held by someone else? A fruity infused vodka makes a perfect hostess gift and is much more original than wine. Start them now and they’ll be perfectly flavour-infused by the big night.
Berry Infused Vodka Recipe
Ingredients:
- 3 cups of berries such as blueberry, blackberry, raspberry, strawberry
- 1 lemon
- 1 whole vanilla bean
- 1L (750ml) of inexpensive vodka
Directions:
- Using a vegetable peeler, peel off 3-4 strips of lemon rind. Use the back of a paring knife to remove as much pith (white stuff) as you can. Pith = bitter. Add rind to a large mason jar.
- Add berries to jar and mash lightly. Spilt vanilla bean in half an add it as well.
- Pour the entire bottle of vodka over the mixture, seal with a lid and shake. Leave in a cool, dark place for 3 days.
- After 3 days, strain the infused vodka through a fine strainer or medium cheesecloth into a bottle. Repeat straining in a finer cheesecloth for a clearer liquid (optional).
New Year’s Eve Cocktails
Blueberry Nights
- 1 oz blueberry infused vodka
- 1/2 oz brandy
- 1/2 oz ginger syrup
- 3 oz soda
Blackberry Royale
- 6 oz champagne
- 1/2 oz blackberry infused vodka
- 1/2 oz simple syrup
- garnish with floating cranberries
Strawberry Refresher
- fresh mint leaves, muddled at bottom of glass with…
- …the juice of 1/2 a lime
- top with 2 oz strawberry infused vodka
- 3 oz ginger beer
- 3 oz soda
Midori Melon Ball Drop adapted from this recipe.
- 1 1/2 oz Midori melon liqueur
- 1 1/2 oz raspberry infused vodka
- 1/2 oz elderflower liqueur
- juice of 1/2 lemon
- sugar for rimming
- melon ball for garnish
Happy New Year!
Black and Blue Berry Jam Recipe
September 9, 2011 by 7 Comments
I just can’t stop eating the scrumptious blackberry and blueberry I made this past weekend. I guess I shouldn’t be surprised that it tastes this good, I mean these two fruits were obviously meant to go together: they grew only steps from each other.
When went for my annual wild blackberry picking pilgrimage, I stopped off at my favorite organic blueberry farm on the way back. It never crossed my mind until this year that the sweet blueberries and the tart blackberries would be an amazing compliment to each other. So good I have to share:
Black and Blue Berry Jam (long boil a.k.a. no pectin)
- 4 cups blackberries
- 4 cups blueberries
- 5 cups sugar (just a guideline, adjust to your own tastes)
- 2-3 tbsp lemon juice
Add all ingredients to a large, tall pot and set on medium high. Stir constantly until juices release and the mixture is soupy and boiling. Reduce to medium low and keep boiling, stirring occasionally, and using the spoon or a potato masher to squish the berries. Put a few small plates in the freezer. Continue boiling and stirring jam until mixture starts to thicken and foam subsides. Check jam for consistency by putting a spoonful of jam on one of the chilled plates. When the mixture cools, ask yourself: ”Do I like this consistency?” Keep boiling jam and testing until you answer, “Yes!” then ladle into clean, sterilized 250ml (1 cup) jars. Process in a boiling water canner for 15 minutes with adjustments for your area. Store for up to a year in a cool, dark place.
My Blueberry Days
August 12, 2010 by 15 Comments
I’ve cleaned off my blueberry bushes at home and like a shark with the taste of blood I needed MORE. Blueberries are best in season (what isn’t?) but they also freeze really well. They thaw a bit mushy, but are still perfect for smoothies, baking, compote or simply on plain yogurt. I found an organic farm in Richmond that had the big, sweet, Blue Crop variety for a mere $1.50/lb. It was near the river where I went blackberry picking and they had a cool old homemade machine they used to pick through the berries (which I found strangely endearing).
While most of the 40 lbs of berries I bought were simply washed and zipped up in freezer bags for the rest of the year, I did find time to convert my old fav, the Plum Torte, into a Blueberry Lime Torte.
To make, follow the recipe instructions for the Plum Torte here and simply swap blueberries for plums and add the juice and zest of one lime.
A Berry Good Harvest Monday
July 19, 2010 by 11 Comments
This July I have been harvesting all sorts of things. I wish I had the time to post weekly like so many of the others that list at Daphne’s Dandelions but at least I’m getting something posted! In the beginning of July I pulled up my garlic from the community garden plot and it looked great despite the rust. I think there was definitely an effect on the size but there are still some fair sized heads there and it should last us for a few months at least.
Also in the beginning of July I harvested the rest of the peas and composted the vines. It’s good because I needed the room. But I did plant a bunch more Mammoth Melting Sugar snow peas at the community garden for fall.
I harvested some kale from the garden plot as well this month as it is doing fantabulous. I have many bunches of green onions ready to eat and I harvested a head of raddichio this evening. I also had some rainbow chard from my home vegetable beds tonight and expect that I will be eating that nightly for a week or so.
All month now I have been snacking on blueberries. I have 5 bushes located in the front potager / perennial garden and 4 of the 5 shrubs are new as of last year so really I’m only eating berries off of one. But so far it has produced more ripe berries than I can pick and eat fresh so it’s just right and I still have plenty to ripen still. I eat them in salad and of course on pound cake and whipped cream. mmmmm.
My yellow alpine strawberries are producing berries but I think that perhaps I put too many (5) plants in the small planter on my patio as they are small and turn brown and hard quickly. the leaves are yellowing a but to despite my regular watering, full sun, and fertilizing. I’d happily accept any advice on improving these plants as this is my first year growing them.
Here are 2 of the ripe ones with a red thrown in for comparison. They have a unique strawberry favour that I can only describe as strong strawberry with a hint of banana. They also have the texture of a cooked banana – some what starchy and mushy – but the texture is not off-putting, it’s more “melt in your mouth”.
Finally – lettuce lettuce lettuce! I have been eating Super Gourmet Salad blend since March from seeds I planted in January. The heads are just now starting to bolt but I’m hoping I’ll keep them going until at least August.
