We were browsing a Reddit food porn thread (subreddit) and ran across this lovely photo of blueberry lemon bread and Mrs J decided she would do one. There is a link to a recipe in comments there but Mrs J used this one instead. It turned out tasting good but didn’t get the same rise as the loaf in the original picture. We will try again!
This week I’m doing frozen treats. Vanilla and Strawberry Ice Cream began the series here. This is the next treat.
The sorbet was by request and I’m so glad they voted for it. It was terrific. Cool, light, tangy and slightly sweet. The lemon is the perfect addition to the blueberries, giving it a nice depth. Easy to make. Perfect for a warm summer day.
- 1 cup water (3/4 cups if you’re using frozen blueberries)
- 1/2 cup sugar (you can use half sugar, half honey if you prefer)
- 2 tbsp fresh lemon juice
- 5 cups blueberries, fresh or frozen
- a few blueberries and fresh mint for garnish
saucepan, blender, ice cream maker
In the saucepan, add water, sugar and lemon juice. Bring to a low boil and stir constantly until the sugar is dissolved. To blender add blueberries and slightly cooled sugar mixture and puree until smooth. I have a vitamix, so I got a very smooth puree, you may need to run the blueberry mixture through a cheesecloth or fine sieve to remove any remaining skins or stems.
Let mixture cool in the refrigerator for at least an hour and then process in your ice cream maker according to directions.
Remove to an airtight container and let freeze solid. I actually covered the top with wax paper to keep it from getting a dry crust on top. It worked well.
Stay tuned, tomorrow there will be another treat. Until then….
This is Lemon-Nut pork chops. I haven’t made them in ages and had forgotten how good they were. I’m still up to my eyeballs in cooking and pictures, but I’ll try to post recipes to go along with these photos eventually. Otherwise they’ll be in the Spring cookbook.
I thought I had posted the recipe before and I did. You’ll find the Lemon-Nut Pork Chop recipe here.
The classic dinner, strip steak, a lobster tail and roasted asparagus with a nice salad. The ramekin has melted butter spiked with lemon juice for dipping the seafood, and it’s damn good on the asparagus, too.
I steamed the lobster tails, and pan grilled the steaks in my 12 inch cast iron skillet that was smoking hot before dropping the meat in. They went 4:30 per side, the first side at high heat, and then medium for the other. I set the steaks aside to rest and then dropped the lobster into the already hot steamer and fired the broiler for the veggies. They took just under ten minutes to finish. The asparagus was tossed with olive oil and seasoned with kosher salt beforehand.