This was better than I even imagined. I was craving something intensely blueberry and I had just made the Pineapple Upside Down Cake for a birthday. I decided if it was good enough for pineapple, it was good enough for blueberries. And boy was it. I had to tweak the recipe a bit to complement the blueberry flavor, adding lemon to the mix and I reduced the flour down so the blueberries were not overwhelmed by cake.
- 8 oz frozen wild blueberries (or enough to completely cover the bottom of an 8×8 baking dish)
- 3 tbsp butter
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/3 cup shortening (I used butter)
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 cup unbleached flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 tsp lemon zest
- 2 tbsp of lemon juice + enough water to make 1/2 cup of liquid.
8×8 glass baking dish and mixing bowl
Melt 3 tbsp of butter and add to baking dish with sugar, lemon juice and zest. Mix well. Spread blueberries evenly over sugar and butter mixture.
In bowl, cream shortening and sugar until fluffy. Add egg and vanilla, beat until fluffy. Sift together flour, baking powder and salt, add to creamed mixture. Add lemon water and zest to batter, mixing well (it will be lumpy) and then pour over blueberries. Bake in a 350 degree oven for 40-45 minutes, until a toothpick test in the cake center comes out clean. Cool 5 minutes and then invert on a plate.
ETA: click any photo to enlarge and uncompress.
copyright Whats 4 Dinner Solutions 2014
Sorry for the light posts. I do have some fun things in mind though, starting with Orange Brownies tonight. So there’s that. Roasting is our menu exchange theme for tomorrow, so I thought I’d start things off with some asparagus which I think would go very well with JeffreyW’s flatiron steaks. He made them look so good, I’m going to try one this week. I usually go for sirloin, but these looked amazing, so I’ll give them a taste. I’ll let you know how they turn out. Now for a side:
Roasted Mozzarella Asparagus
- 2 pounds fresh asparagus
- Good olive oil
- Salt & Pepper
- 1/2 cup fresh, shredded mozzarella
- 1/2 tsp lemon zest
Preheat the oven to 400 degrees F.
Break off the tough ends of the asparagus. A quick trick is to keep the rubber band in place, snap off one or two to see where the tough break is, then use a knife to cut them all at that place. Remove rubber band and wash stalks thoroughly, pat dry.
Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat completely. Spread in a single layer and sprinkle liberally with salt and pepper. Roast for 25 minutes, until tender but still crisp. Spread mozzarella and lemon zest evenly over the top and broil for 2 minutes or until the cheese is melted and golden.
If your weather allows, you can also do these on the grill, use a nice grilling pan and adjust the time according to grill temp.
Just about a perfect thing to go with the crackers we just made. I kinda winged this recipe, used a small packet of the fake crab meat and fortified that with a good handful of boiled shrimp. It has the best part of an 8oz tub of whipped cream cheese and probably a half cup of mayo. Lots of green onions, nearly two bunches of them chopped up finely. There is minced garlic, an Anaheim green pepper, minced, and some Worcestershire sauce, some Tabasco, the zest of a lemon, the juice of that lemon, some salt and fresh ground black pepper. A bit of cayenne would work in there but this batch doesn’t have any. There may be stuff I’m forgetting but that is going to get you close enough to there that you can’t miss.
Well, spicy imitation crab dip, anyway. I made a crab salad the other day using fake “leg meat” – this time I bought the flake style fake meat. Recommended.
I started with a good double handful of the crab, and chopped it some more. The dressing is a combination of sour cream, cream cheese, and mayo. Roughly equal parts of each. Added the zest of a lemon and a tablespoon of lemon juice. Some worcestershire sauce, about a teaspoon, a few cloves of garlic, grated or pressed. It needed a bit of color so I minced some green onion, and a bit of heat was provided by a finely diced bit of anaheim chile and a sprinkling of ground cayenne. Added a scant teaspoon of dried dill weed, and a couple of teaspoons of white wine. After these pictures were taken I also added some diced red bell pepper and just a little diced red onion. Made it a little prettier.
I think that’s all, enjoy!
I mentioned yesterday that I had tasted a crab salad at a buffet, it looked like a creamy cole slaw. I got it back to the table and was surprised that is was a very nice dilled crab salad. I decided that I was going to try to duplicate it myself.
Here we go:
This dish sprang fully formed from the brow of Zeus. Sorta. Started out the afternoon peeling and deveining shrimp. Plenty of different ways to go from there. I was thinking garlic-buttery shrimp and Mrs J agreed. Lemon kinda snuck in there. And those few asparagus spears left over and lonely looking in the veggie drawer. Needed some carbs. Rice? Yeah, rice is fine but looky here: Bow tie pasta in the cupboard! The basil in the patio container has a new lease on life since Mrs J added a bit of fertilizer. Chop some of that… Zest a lemon..juice it, take out the seeds, chop the asparagus, start the pasta water…grate some parmesan..on a roll here now. Slice a buncha garlic…mmm mandolin thingy…watch those fingers. Ok, pasta in, splash some water in a pan, add the asparagus, cover, steam for a few…add butter, olive oil, the garlic, stir it around, add the shrimp, mix some chicken paste with a cuppa water, stir in some corn starch. Shrimp are done, add the chicken stock, stir as it thickens, pasta done, drain and add to the pan, add the chopped basil, the grated cheese..holler, “Dinner’s ready”!
I was searching for something new and different to do with watermelon. Found two drinks that sounded refreshing. I may be trying them this weekend. Give you an update then.
The first one is from the FoodNetwork:
- 1 1/2 pounds (4 cups) sliced seedless watermelon, rind removed
- 1 cup lemon sorbet
- 1 lemon, zested
- 1 1/2 cups cold water
- Watermelon wedges and mint, for garnish
2 large glasses
In a food processor, blend watermelon, sorbet, and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint.
The next one is a melon cooler with a kick. Definitely an adult beverage. I combined several options for this one:
Kicked Up Watermelon-Strawberry Cooler
- 4+ pounds watermelon
- 2 lb strawberries, washed and hull all but 6
- 1/2 cup vodka (more to taste)
- 1/4 cup Triple Sec (more to taste)
- 6 tablespoons fresh lime juice
- 1/2 cup sugar
- 6 wooden skewers
Fine strainer or cheesecloth
6 glasses and 1 pitcher
Cut the watermelon in half and make 6 melon balls. Place one melon ball and one unhulled strawberry onto skewer. Set aside.
Remove rind and seeds from the remainder of the watermelon, cut into large chunks. Puree watermelon and strawberries. Strain out pulp, add alcohol, 3 tbsp limejuice and fruit juice to pitcher filled with ice, stir. Mix sugar and 3 tbsp of limejuice on flat plate and dip glass rims in the mixture. Pour into glasses, garnish with fruit skewers.
Thawed a whole chicken overnight in the fridge. I was torn between roasting it in the oven or out on the grill. My basic laziness won out, I did it in the oven. Nothing you haven’t seen here before so I won’t go into it. I will talk about the cheese sauce for the fettuccine. I had some fresh goat cheese that wasn’t getting any fresher, and a bunch of asparagus that needed dealt with so I plugged those into the Great Gazoogle Recipe Finder. Plenty of recipes to choose from, I sampled several and went with none of them in particular and several in general. If that makes any sense.
I ended up roasting the asparagus in a 400 oven for about five minutes after tossing them in olive oil. For the cheese sauce I made a roux of butter and flour and stirred in some heavy cream and half & half until it thickened and then added about six ounces of the goat cheese and a good dollop of ricotta. Grated in some lemon zest, and some parmesan. Dumped the pasta and the sauce into a bowl with the asparagus and tossed it together. Sliced the chicken into chunks and layered that on for a picture then plated some for Mrs J and myself. Good stuff. The sauce got a bit thick, perhaps some of the pasta water stirred into the sauce would have helped that.