Tag: blueberry

Fourth of July Caprese Salads

I’m baaaaaack! I have been feverishly working on my first cookbook, Cake for Breakfast. It’s great and I know you are going to love it.  I thought maybe writing it was the hard part, but now I’m looking for an agent. This is hard. It’s a leap of faith that someone can really see who you are and hear your voice from a flat piece of paper. Once the right agent and I find each other, I will let you know when the book is coming out.

In the meantime, it’s almost July fourth and you’re probably looking for something “theme like” to serve or take to a party. I’m simply arranging a tray in the shape of an American flag using raspberries, white chocolate covered pretzels and a bowl of blueberries.  It’s super easy. Just cover it with some plastic wrap and it’s totally portable.

I know it’s kitschy, but I like the idea of doing a red, white and blue item. This year my head is in a farm to table place, so I started playing with the idea of a spiralized veggie pasta salad. I stumbled on the blue, so I just kept brainstorming. I think I have come up with a great idea… Red, White, and Blue Caprese Salad.

What I love is that you can do a lot of customization on this yourself. I’m doing burrata, tomatoes and a savory blueberry sauce. You could do strawberries, a vanilla meringue, and a sweet blueberry sauce or mix it up with the strawberries and a slice of mozzarella. You’ve got a lot of options.

For serving or taking, just stack them on a platter.  You can drizzle the sauce and then have some extra on the side. You can serve them on crostini or just as the stacks.

Have a safe and tasty Fourth of July!

Fourth of July Caprese Salads
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Servings
8 individuals
Servings
8 individuals
Fourth of July Caprese Salads
Print Recipe
Servings
8 individuals
Servings
8 individuals
Ingredients
Servings: individuals
Instructions
  1. In a small saucepan, heat the olive oil. Cook the shallot until just transparent.
  2. Add the bluberries, vinegar, sugar and thyme. Stir together and add salt & pepper.
  3. Cook for 5 minutes or until thickened. Mash the blueberries a little bit when stirring. Let cool.
  4. While the sauce is cooling slice the tomatoes in 1/8" slices. Take the burrata by 2 Tbs. pinches and stack on tomatoes. Sprinkle with a nice finishing salt like fleur de sel or maldon.
  5. Drizzle cooled sauce over stacks. I like to use a white platter.
  6. Serve as is or with toasted crostini. Enjoy!
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My Refrigerator Wasteland

My refrigerator, after the Jewish Holidays, could be a case study for food waste programs everywhere! It happens every holiday. My family makes requests of what foods they would like, I make them and we end up with a refrigerator full of leftovers. Even this year when I tried so hard to avoid the excess, I am still have a fridge full. There’s even half an egg salad sandwich (on rye) in there.

Recently, the Save the Food campaign has really ramped up and it seems that I see the commercial every 20 minutes. This year it really got me thinking and I am going to share some recipes that I‘ll be using to re-use and repurpose some of my leftovers.

I was astonished to learn that 40% of all food in the United States is never eaten; but 1 out of 8 Americans struggle to put enough food on their table. This has inspired me to offer myself (and my fridge) as an example. Here are a few recipes I am using this week for my leftovers. The steak and kugels will definitely get eaten on their own. But there’s milk in there that was 2% instead of 1% and my picky kid wouldn’t drink it. If you can catch milk and that first tart smell, it makes great pancakes or biscuits. Then the blueberries and lemon will make a great syrup or jam. Finally, I’m going to make a carrot/potato soup and garnish with chives that I have crisped up in a little oil. Enjoy!

Leftover Carrot/Potato Soup
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Servings
8
Servings
8
Leftover Carrot/Potato Soup
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Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. In a soup pot, sauce the onions and garlic in the butter, until translucent.
  2. Add the chicken broth, carrots, potatoes, bay leaf and seasonings. Cook until carrots and potatoes are tender enough to puree. If you are using leftovers you may not have to cook too long. If not, cook 25-30 minutes.
  3. Discard the bay, then puree soup. I like an immersion blender. You can also do it in batches in a food processor, just do a little bit a time. You can puree until smooth, but I like a little of texture.
  4. In a separate saute pan heat 2 T. oil and saute chives until crisp. Transfer to paper towels to drain. Use to garnish soup.
  5. Adjust salt & pepper to taste and serve soup with five garnish.
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Sour Milk Pancakes
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Servings
8
Servings
8
Sour Milk Pancakes
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Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. In a large bowl wish together all dry ingredients.
  2. In a separate bowl whisk together milk, eggs and oil.
  3. Make a well in center of dry ingredients and stir in milk mixture until batter is smooth.
  4. Heat a large pan or griddle and grease.
  5. Ladle 1/4 cup of batter, onto pan, for each pancake.
  6. Once bubbles form and appear to be drying, flip pancakes and cook for another minute or two. Repeat until batter is finished.
  7. Brush with melted butter and serve with Blueberry Lemon syrup or your favorite toppings.
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Blueberry Lemon Syrup
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Servings
2 cups
Servings
2 cups
Blueberry Lemon Syrup
Print Recipe
Servings
2 cups
Servings
2 cups
Ingredients
Servings: cups
Instructions
  1. In a saucepan bring the berries and water to a boil, then reduce and simmer for 15 minutes.
  2. Pour berries, into a bowl, through a sieve. be sure to press down on the fruit to extract every bit of juice. Hopefully you have 3 cups of liquid. If not, add water to bring to measure.
  3. Return to saucepan and add sugar, salt, lemon peel and lemon juice. Bring to a boil, stirring to dissolve sugar.
  4. You can use a candy thermometer and boil until reaches 225° or reduce heat and simmer until syrup has reduced until thick enough to coat back of spoon.
  5. Remove from heat and discard lemon peel.
  6. Whisk in butter and vanilla.
  7. Allow to cool. Store in airtight jar in fridge, for up to 6 months.
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