My Wonderful World

W e l c o m e... And Enjoy!

Sunday, November 22, 2009

Blueberries....Fresh or Frozen!

While browsing my favorite, Ina Garten, she was making something that really sounded great.    As a matter of fact, I have come to rely on her cookbooks for guidance and inspiration.   This recipe is written as she directed, but I have taken some liberties with the formula.  

The original recipe makes too much streusel in my opinion.   I made as she prescribed, but only used half of the streusel and saved the other half in a freezer bag to use later.  

Also, I have exchanged the sour cream with peach yoghourt and used sliced peaches instead of the blueberries.    Both have become favorites.  

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Blueberry Crumb Cake

brunch, desserts

  FOR THE STREUSEL:
2 tb granulated sugar
3 tb brown sugar
1/2 teaspoon ground cinnamon
2 oz unsalted butter; melted
2/3 cups flour
  FOR THE CAKE:
6 tablespoons unsalted butter
3/4 cup granulated sugar
2 extra-large eggs; room temp
1 teaspoon vanilla
1/2 teaspoon lemon zest; grated
2/3 cup sour cream
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
  confectioners' sugar for sprinkling

Preheat the oven to 350F. Preheat 340F. convection. Spray a 9-inch round baking pan with Pam. Place parchment paper round in bottom of pan; spray with Pam.

Special Note for the Streusel!!    I half the quanities from Ina's original recipe.   If you make as written, you can spread what you need on top of the batter and freeze what is left over for the next one.

For the streusel:Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar. The original recipe had double the amount of streusel. I halved the quantity for a better result.

I also have substituted peach yogurt and added sliced peaches instead of the blueberries.

Notes:  Ina Garten

Yield: 8 servings


** Exported from Now You're Cooking! v5.84 **
Enjoy warm with a scoop of vanilla ice cream. 



Thanksgiving 2009

Working on this years Thanksgiving menu.....and may have to sneak in a few special surprises for 
Family and Friends Visiting from Birmingham, Al.





Wishing Y'all a Very Happy Thanksgiving and
A Prosperous Christmas and New Year





Friday, November 20, 2009

Chicken Soup with Apples & Leeks




Have been craving Chicken Soup for a week now. I had forgot about a wonderful soup recipe I acquired many years ago. This recipe came from a woman from England. I loved her recipes and techniques....sort of mindful of The Two Fat Ladies show! Enjoy and don't skimp on the Calvados...it is essential for the European flavor! I have formatted this in NYC which is the only recipe format I use any longer.

@@@@@ Now You're Cooking! Export Format

Chicken Soup W/ Apples And Leeks


1 chicken, quartered
  salt and pepper, to taste
2 tablespoon  butter
3 leeks, w/ 1 green, sliced
2 granny smith apples, peeled
1 cup apple juice
1/2 cup vinegar
3 cup chicken stock
3 tablespoon Calvados
1/2 cup heavy cream

Season the chicken with salt and pepper. Melt the butter over medium heat in a saute pan just large enough to hold the chicken. Add the chicken, skin side down, and cook for about eight minutes over medium heat. If the butter in the pan starts to brown, lower the heat slightly. Turn the chicken and light saute in the same way for five minutes more.

Remove the chicken from the pan and place it in a bowl. If the butter in the saute pan has burned, pour it out and replace it with two tablespoons fresh butter. Add the leeks and cook them for 10 minutes over medium heat. Stir the leeks every couple of minutes.  They should be soft but not brown.

Put the chicken back in the pan with the leeks. Add the apples, apple juice, vinegar and broth. Bring the liquids to a slow simmer and with a ladle skim off any fat or froth that floats to the top. Cover the pot and simmer the chicken very gently for 10 to 15 minutes, until it is completely cooked.

Remove the chicken and let it cool. Remove and discard the skin and pull the meat away from the bones. Cut the meat into half inch chunks.

Use a ladle to skim off any fat that has formed on the surface of the liquid in a saute pan. Add the Calvados and the heavy cream. Bring to a simmer and season to taste with salt and pepper. Heat the chunks of chicken in the soup for two minutes and serve immediately in hot bowls.

Suggestions and variations: Try adding a cup of sliced mushrooms along with the apples. The mushroom flavor goes well with the other ingredients, and the mushrooms make the soup more substantial. This soup is also delicious with curry, which can be added by gently cooking a tablespoon of curry powder in a tablespoon of butter and stirring it into the soup shortly before serving.

Yield: 6 servings


** Exported from Now You're Cooking! v5.84 **



Enjoy this hearty winter soup with freshly baked bread!!

Carnival Legend 05/04/14

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2013