De Ma Cuisine

Blueberries Archive

Monday

23

November 2015

0

COMMENTS

Rustic Persimmon Tart

Written by , Posted in Baking, Brunch, Dairy-Free, Dessert, Eggs, Fruit, Gluten Free, Vegan, Vegetarian

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I’m a sucker for pie crust. But, confession, I’m not actually crazy about pie itself. I just love a good crust. When I make Chicken or Veggie Pot Pie, it’s my favorite part. I make it in big batches and keep it in the freezer for days when I’m in the mood to bake.

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Today, it was time for a tart. I’ve been waiting and waiting for my hachiya persimmons to ripen. Finally, they’re ready. If you’ve ever wondered if you could use a hachiya persimmon before it’s ripe, wonder no more. Just don’t do it. It will make your mouth pucker and get that gross dry feeling that you might not understand if you’ve never experienced it. Trust me, you’re better off heeding my warning. Wait. Until. They’re. Ripe.

You can hasten the ripening process by placing them next to, or in a paper bag with, apples and bananas, which give off ethylene gas. You can also put them in the freezer. Or, just leave them on the counter for a few weeks like I did. You’ll know they’re ready when they feel like a water balloon and you think your fingers are going to break through the skin without even squeezing.

Ready. Ready. Ready.

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While this recipe makes enough filling for two tarts, I saved half for another recipe. But, maybe you want to make two because this would be the perfect dessert for Thanksgiving dinner (you’re welcome), or for breakfast the next day (double welcome).

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It would be a great idea to switch out the ingredients depending on what you have on hand. No persimmons? No problem. Try apple sauce and apple slices. No lemons (or maybe they’re too tart for your taste)? Use oranges. Want to go vegan? Skip the egg wash or try coconut milk. Oh, and use a butter-free crust. Gluten-free? There are lots of GF options these days, so find one at your local market, or visit the Gluten-Free Girl’s site to find out how to make your own.

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I like the rustic look of this tart, otherwise known as a galette. You get to see the pretty filling with the edges folded up all around. Plus, after it cools (yes, let it cool completely before eating), it’s easy to slice up and eat it out of hand. No plates required. That’s winning to me (because the dishes! always with doing the dishes!).

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I topped the tart with a dollop of maple syrup sweetened whipped cream and some pomegranate seeds. The seeds add a juicy burst of flavor that’s the perfect compliment to the flaky crust, and deep, sweet filling.

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Happy Eating! 

Rustic Persimmon Tart

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 8-10

Rustic Persimmon Tart

Ingredients

  • 1 t lemon or orange zest
  • 2 C persimmon pulp (super ripe) (about 2 hachiya persimmons)
  • 1 T orange juice
  • 1 T maple syrup
  • 1/8 t cinnamon
  • pinch nutmeg
  • pinch salt
  • 2 pie crusts
  • 4 fuyu persimmons (could also use apples, pears, figs, cherries, berries, grapes, or stone fruit), peeled and sliced
  • 2 lemon or small orange, peeled and chopped
  • egg white, (optional), for brushing
  • cinnamon
  • whipped cream (optional), for topping
  • pomegranate seeds, for topping

Instructions

  1. Pre-heat the oven to 375F.
  2. Combine lemon/orange zest through salt. Taste for sweetness.
  3. Roll out pie crusts in a circle on a lightly floured surface. Place on a parchment or Silpat lined baking sheet (use one with edges in case the filling runs). Spread about 3 T at a time of the hachiya mixture in the center of each crust. Top with some fuyu slices and lemon/orange chunks. Repeat until all of the hachiya mixture and slices are gone. Gently fold the edges of the crust up and around the filling, leaving the center open. Brush crust with egg and sprinkle everything with cinnamon. Bake for 25-30 minutes, or until crust is golden and flaky and filling is hot and bubbly.
  4. Remove from the oven and cool to room temperature.
  5. Serve topped with whipped cream and pomegranate seeds.
http://www.de-ma-cuisine.com/rustic-persimmon-tart/

Monday

17

August 2015

2

COMMENTS

Bread Pudding with Seasonal Fruit

Written by , Posted in Baking, Bread, Breakfast, Brunch, Dairy-Free, Dessert, Eggs, Fruit, Gluten Free, Lunch, Main Dishes, Nuts, Vegetarian

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Today I’ve come up with a treat for the sweet tooth that’s both dessert and main dish. It’s a variation on a bread pudding, but we ate it for lunch.

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It’s sweet, but not too, thanks to the maple syrup. It’s filling enough to be the star, thanks to the eggs and bread. It’s a great way to get some fruit into a dish, thanks to whatever fruit is in season. We’ve got figs and peaches on hand, so that’s what I used.

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During the spring and summer the figs and peaches could be swapped out for blueberries, strawberries, or plums. In the cooler months, pears, apples, and persimmons would be perfect. Perfect for any time of the year. If you don’t have fresh fruit, frozen works (just drain it a bit first). You could even add some jam. I used softer figs and frozen peaches, that way they kinda became one with the eggy-bread mixture.

I was thinking that this would be yummy if it was chocolatey. You could add cocoa powder to the egg mixture (hello chocolate and cinnamon!). You could add chocolate chips too. I think figs or berries would be fabulous with chocolate.

Whatever bread you have on hand will be great. Gluten-free, whole wheat, croissants, baguettes… I like to use stale bread, but mostly because I feel bad using fresh bread for something like this.

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I filled two 6″ ramekins to make two main dish sized portions. But, you could use smaller ramekins or one larger dish. Adjust the baking time accordingly.

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To serve, I topped with some Greek yogurt and chopped almonds. You could also add some fresh fruit, walnuts, pecans, cream or crème fraîche, or if you’ve got an extra sweet sweet tooth, a drizzle of maple syrup.

Happy Eating!

Bread Pudding with Seasonal Fruit

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 2-4

Bread Pudding with Seasonal Fruit

Ingredients

  • 1 t coconut oil (or canola)
  • 2 C stale bread (any kind), torn in small(ish) pieces
  • 3 eggs
  • 1 T white vinegar
  • 1 C whole milk (any kind)
  • 1/4 t cinnamon
  • pinch ginger
  • pinch salt
  • 1/4 C maple syrup
  • 1 t vanilla
  • 2 C fairly ripe seasonal fruit (berries, figs, stone fruit, apples, persimmons, pears), most chopped, a few sliced for topping
  • toppings (optional): chopped nuts, fresh fruit, plain yogurt, crème fraîche, maple syrup, cream

Instructions

  1. Pre-heat the oven to 350F.
  2. Pour vinegar into a measuring cup. Add milk to the 1 C line. Stir and let stand for about 5 minutes (it will thicken slightly and become buttermilk).
  3. Grease two 6" ramekins with coconut oil. Add bread and fruit. Toss.
  4. Whisk together eggs through vanilla. Pour over bread and fruit. Top with sliced fruit. Place ramekins on a baking sheet. Bake for 40-50 minutes, or until eggs are mostly set and have come to at least 160F. Remove from the oven and let them stand on a cooling rack for 10-20 minutes.
  5. Top with desired toppings.
http://www.de-ma-cuisine.com/bread-pudding-with-seasonal-fruit/

Thursday

18

June 2015

1

COMMENTS

Blueberry Cobbler

Written by , Posted in Baking, Breakfast, Brunch, Dessert, Eggs, Fruit, Gluten Free, Holiday, Kid-Friendly, Vegetables, Vegetarian

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My husband, Tim, is the sweets person in our home. I can devour an entire tray of roasted summer squash, a bag of salt and vinegar potato chips, or a plate of bruschetta. But, when it comes to desserts I just don’t really need them all that often (except the lemon curd with strawberries and meringue that we had for dessert on my birthday… or the homemade vanilla mascarpone and chocolate swirl ice cream bon bons that Tim made for my birthday… I need those right now). So when Tim hollers from the other room that a sweet treat that I’ve made is really good, that’s when I know it’s something worth sharing.

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Since it’s tougher to experiment with baking than with regular cooking, I don’t do it all that often. There’s just too much room for error. But, I had success a few weeks ago when I made some whole wheat parsnip cookies, so I adapted those as a starting point for a blueberry cobbler.

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Any fruit could be used, depending on what’s in season. But, it’s berry season right now, and we’ve got about 6 pounds of blueberries in the fridge. Some might end up as jam, a few in desserts, but most will just be eaten raw. That’s usually my preferred method for consuming berries.

But, while raw is often best, this cobbler got super thick and syrupy. I might just eat the berry portion on their own if it weren’t for the yummy topping that I can’t get enough of. But, if there’s extra, may I suggest those berries over ice cream? And the cobbler topping, well if there’s extra (I had extra because I used a smaller pan), they make great cookies.

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That topping has veggies. Sorrynotsorry. Tim yelled that there were squash and carrots in his cobbler. They won’t make your cobbler taste like vegetables, don’t worry. But, my suggestion is that if you have picky family members who don’t like to see anything green at dessert, just stick to parsnips. They’re not as noticeable.

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Other items of note: I used a gluten-free flour blend (from Gluten-Free-Girl and The Chef). You can substitute whole wheat or all purpose if you prefer. I used maple syrup as the only sweetener. No refined white sugar here. I’ve been on a maple syrup kick as of late, using it to sweeten everything from yogurt to coffee. But, honey would be great too. Just remember that honey has a distinct taste and may be a bit sweeter than maple syrup, so adjust accordingly. I might go for half honey, half maple syrup to start.

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This is a perfect summer dessert for your next barbecue or picnic, but it can also be enjoyed for breakfast. Just add a dollop of Greek yogurt.

Happy Eating!

Blueberry Cobbler

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 4-6

Blueberry Cobbler

Ingredients

  • 1/2 C gluten-free flour
  • 1/8 t salt
  • 1/4 t baking powder, sifted
  • 1/4 t baking soda, sifted
  • 1/8 t cinnamon
  • pinch ginger
  • 1/4 C butter, cold, cut into small cubes
  • 1/2 C oats
  • 1 C combination of parsnips, carrots, and summer squash (for picky eaters: parsnips are the least visible), grated
  • 1 t lemon zest, chopped
  • 1/4 C maple syrup
  • 1 egg
  • 1 t vanilla extract
  • 1 T cornstarch
  • 1 t vanilla extract
  • 3 T orange juice
  • pinch salt
  • 1/2 C maple syrup
  • 1/4 t cinnamon
  • 2 1/2 C blueberries (strawberries, peaches, nectarines, plums, blackberries, apricots, apples, pears, or persimmons may also be used - chopped if larger fruit)

Instructions

  1. Pre-heat the oven to 350F. Place a rack in the lower third of the oven.
  2. Whisk flour through ginger. Mix in butter with a pastry blender or fingers until chunks of butter are pea sized or smaller. Add oats through parsnips (if veggies weren't grated already, place butter mixture in the freezer while you grate).
  3. In a separate bowl whisk together maple syrup, egg, and 1 t vanilla extract. Make a well in the dry ingredients and add the wet. Stir to combine. Set dough in the fridge while you do the next step.
  4. Whisk cornstarch through 1/4 t cinnamon. Toss with the fruit. Pour fruit in a greased 6x6 or 8x8 baking dish. Top with a large spoonfuls of dough*. Bake for 50-60 minutes, or until topping is no longer gooey and fruit is bubbly and hot (baking time may vary depending on the size of the dish - I used a 6x6 dish). Let stand for 10-20 minutes before serving.

Notes

* Extra dough may be dropped onto an ungreased baking sheet and baked for 12 minutes, cooled for 5 min on the baking sheet, and then cooled on a cooling rack.

http://www.de-ma-cuisine.com/blueberry-cobbler/

Thursday

31

July 2014

0

COMMENTS

Summer Smoothies

Written by , Posted in Breakfast, Brunch, Drinks, Fruit, Gluten Free, Herbs, Lunch, Quick and Easy, Snacks, Vegetables, Vegetarian

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At Williams-Sonoma, they’re celebrating Smoothie Week. Are you celebrating too?! Smoothies are a celebration of delicious ingredients that blend up to make a wonderful drink.

We have all these amazing goodies to eat right now. Their flavors are fresh, cheerful, and fun.

It’s the season for light and bright (not to be confused with the child’s toy Lite Brite). For berries, peaches, and fresh basil.

A smoothie seems like the perfect way to collect all of this goodness in one place.

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Starting with some milk and Greek yogurt. Any kind of milk will do. Same with the yogurt. You could start with just a little bit of milk, and add more later depending on how thick you like your smoothies.

I like them kinda thick.

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Since I just had two small frozen bananas, I froze half of the berries too. That’s not necessary, but I like a really cold smoothie. Just my preference.

To freeze or not to freeze… it’s up to you.

Any frozen fruit that you don’t use, keep frozen to use in your favorite summer drinks.

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I haven’t used my blender in about 5 years. I made some tomato soup and didn’t know that you’re supposed to take the plug out of the lid when blending hot liquids… I know now! So I got an immersion/hand blender and have been using it ever since. But this recipe, it needed a blender, because I wanted to make a lot!

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I added a touch of honey and some lemon zest too. Because I can. Because I’m a little bit obsessed with lemon zest, basil, and fruit right now. It just tastes so gooooood!

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Chard, for a little extra green. Spinach, kale, even lettuce can also be substituted. It may seem a little crazy to add vegetables to a sweet smoothie, but trust me, then blend right in. 😉

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You could simplify and make this just a peaches and cream smoothie (with the basil, of course). You could just do berries. You could add more greens… But, I love all that the many ingredients bring to this drink. Not just in taste, but health benefits too. We’re supposed to eat a rainbow of fruits and veggies… this smoothie brings color to the table.

In the fall and winter months, you could choose fruits that are in season, like pears and apples, and change the basil out for mint.

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Make a big batch and share with your friends. Add it to your family’s breakfast. Serve it alongside a special brunch where you’re eating Squash’n Eggs or Fresh Fruit and Basil Stuffed French Toast. Or freeze some for other breakfasts. Pop ’em in to the fridge the night before and they’ll be ready in the morning. Nice and cold, but not so frozen solid… and if they are still frozen solid, they work well as a popsicle on a hot day (you can freeze in a popsicle mold or ice cube tray with toothpicks too).

Happy Eating!

Summer Smoothie
Recipe Type: Breakfast, Dessert, Drinks, Smoothies, Gluten-Free, Kale, Chard, Spinach, Kid-Friendly, Lunch, Quick and Easy, Raw, Recipes, Snacks, Vegetarian
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Total time:
Serves: 4-5
Ingredients
  • 1 C Greek yogurt (or any yogurt)
  • 1/2 to 1 C milk (any type)
  • 1 C peaches, roughly chopped
  • 3/4 C strawberries, fresh
  • 1/2 C strawberries, frozen
  • 1/4 C blueberries, frozen
  • 1/2 C blueberries, fresh
  • 1 large or 2 small bananas, frozen, broken into chunks
  • 1 T honey
  • 1 C greens (swiss chard, spinach, or kale), roughly chopped
  • 1 t lemon zest
  • 1/2 t fresh basil
Instructions
  1. Combine all ingredients in a blender. Blend to desired consistency (adding more milk if desired).
  2. Freeze leftovers in half pint jars.

 

Thursday

10

July 2014

0

COMMENTS

How To: Fun Drinks with Summer Herbs

Written by , Posted in Cocktails, Drinks, Fruit, Gluten Free, Herbs, How To, Quick and Easy, Vegetarian

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Oh summer herbs.

Right?!

I mean, I can’t get enough of basil and mint right now. So much so that I’ve planted some in my home garden, since I always seem to run out.

And then there’s lavender. I love the smell, have heard that people enjoy it in food and drinks, so I gave it a try too. (Admittedly, it’s not my very favorite thing to eat. But, I think it adds a nice hint in a drink, when strained… I left things in the drinks for the sake of the photos.)

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Not only do these drinks use some of my favorite summer herbs, but some of my favorite summer fruits.

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Herbs, honey, and fruit are muddled together. You know, when you smuush it and bruise the herbs and smash the lemon.

Muddle muddle muddle. Kinda fun to say.

Now for the parade of drinks.

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Lemon Basil (or Mint) Spritzer

1 slice lemon + 4 leaves basil or mint + 1 t honey + 1 t lemon juice + soda water

Muddle lemon, basil or mint, honey, and juice. Add soda water. Strain through a sieve (if desired) and serve over ice with a slice of lemon..

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Lavender Lemon Spritzer

1 slice lemon + pinch lavender + 1 t honey + 1 t lemon juice + soda water

Muddle lemon, lavender, honey, and juice. Add soda water. Strain through a sieve and serve over ice with a slice of lemon.

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Strawberry Ginger Lemonade

1 slice lemon + 4-5 basil leaves + pinch dried ginger + 2 t honey + 2 frozen strawberries +  juice from 1 lemon + soda water

Muddle lemon, basil, ginger, and honey. Strain through a sieve (if desired). Add strawberries, lemon juice, and soda water.

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Blueberry Ginger Lemonade

1 slice lemon + 4-5 basil leaves + pinch dried ginger + 2 t honey + 10 frozen blueberries +  juice from 1 lemon + soda water

Muddle lemon, basil, ginger, and honey. Strain through a sieve (if desired). Add blueberries, lemon juice, and soda water.

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Lavender Lemonade

1 slice lemon + pinch lavender + 2 t honey + 10 frozen blueberries +  juice from 1 lemon + soda water

Muddle lemon, lavender, and honey. Strain through a sieve. Add blueberries, lemon juice, and soda water.

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Blueberry Basil (or Mint) Mojito

1 slice lemon + 4-5 basil or mint leaves + 1 t honey + 10 frozen blueberries +  splash of rum (optional) + soda water

Muddle lemon, basil/mint, and honey. Strain through a sieve (if desired). Add blueberries, rum, and soda water. Serve over ice with a slice of lemon.

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Strawberry Basil (or Mint) Mojito

1 slice lemon + 4-5 basil or mint leaves + 1 t honey + 2 frozen strawberries +  splash of rum (optional) + soda water

Muddle lemon, basil/mint, and honey. Strain through a sieve (if desired). Add strawberries, rum, and soda water. Serve over ice with a slice of lemon.

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Lavender Cream

pinch lavender + dash vanilla extract + 1 t honey + splash milk or cream + soda water

Muddle lavender, vanilla, and honey. Strain through a sieve. Add milk/cream and soda water. Serve over ice.

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Peaches and Cream

4-5 basil or mint leaves + few slices of peach + 1 t honey + splash milk or cream + soda water

Muddle basil/mint, peach, and honey. Strain through a sieve. Add milk/cream and soda water. Serve over ice.

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Lavender Strawberry Vin

pinch lavender + 1 t balsamic vinegar + 1 t honey + 2 frozen strawberries + soda water

Muddle lavender, vinegar, and honey. Strain through a sieve. Add strawberries and soda water.

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Lavender Blueberry Vin

pinch lavender + 1 t balsamic vinegar + 1 t honey + 10 frozen blueberries + soda water

Muddle lavender, vinegar, and honey. Strain through a sieve. Add blueberries and soda water.

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I didn’t really need to drink all eleven drinks, so I mixed some (the first seven) of them into one drink and saved it for later.

Note: making eleven different drinks, in eleven different cups, without a dishwasher, means washing and drying eleven different cups. Riiiight. Now I know. 😉

Happy Drinking!

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