Okay. Well, it’s almost her pizza. If you haven’t heard of Vivian Howard yet, you probably will soon. She is the subject of a PBS show, a documentary really, called A Chef’s Life. It allows one to see the trials … Continue reading
Vivian Howard’s Blueberry BBQ sauce… via Alabama Chanin.com website 3 quarts blueberries 6 cups cider vinegar 6 cups granulated sugar 1 cinnamon stick 3 teaspoons chili flakes 2 teaspoons kosher salt Combine the blueberries and the vinegar in a blender … Continue reading
I love the oomph! that orange zest gives to my favorite blueberry crisp, so when i was overwhelmed by blueberries this year and had to make blueberry jam, I definitely wanted the flavor to be a winner…so orange was in … Continue reading
Those blueberries are still at the Farmer’s Market this weekend. I know so, because I still have plenty of berries to pick from my late-ripening bushes. I never would have considered blueberry picking strenuous exercise, but, sometimes, the heat really gets … Continue reading
A little different recipe from my last one. The ratios are different. This one produces better results. You can still add lemon (or orange) zest for that extra flavor burst. You will need: 2 cups fresh blueberries 2 cups all-purpose … Continue reading
One of my all-time favorite recipes. From one of my all-time favorite cookbook authors, Bert Greene. When I acquired his book, Greene on Grains, it was the first time I started reading a cookbook as a bedtime book. Goodbye novel, … Continue reading
Muffins are supposed to be a quick and easy treat. Nothing annoys me more than a “quick and easy” recipe that calls for 2/3 of this, 1 3/4 or that. Now, I’ve just dirtied 3 different measuting cups. Just more … Continue reading
Buttermilk may be a good choice for the lactose intolerant and those seeking to reduce caloric intake. Seek out the “cultured” or “Bulgarian” buttermilk for the best options. Here is a nice summer dessert that the whole family can enjoy, guilt-free, and lactose-free. From Southern Living.
Fresh Strawberry Buttermilk Sherbert
- 2 cups fresh strawberries (or blueberries; July is Blueberry Month!)
- 2 cups buttermilk
- 1 cup sugar
- 1 teaspoon vanilla extract
- Garnish: fresh mint sprigs
- 1. Process strawberries in a food processor or blender 30 seconds or until smooth, stopping to scrape down sides. Pour strawberry puree through a fine wire-mesh strainer into a large bowl, pressing with back of a spoon. Discard solids. Add buttermilk, sugar, and vanilla to puree; stir until well blended. Cover and chill 1 hour.
- 2. Pour strawberry mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Garnish, if desired.
- *1 (16-oz.) package frozen strawberries, thawed, may be substituted.
source: Southern Living, MAY 2008
and, one more sherbert recipe:
Pineapple Mint Buttermilk Sherbert
2/3 cup sugar
2 cups buttermilk
3 tablespoons minced fresh mint
1 8-ounce can crushed pineapple
Add sugar to buttermilk, and stir to dissolve sugar. Add mint and pineapple (with juice). Begin freezing.