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Blueberry destinies
Aug. 3rd, 2012 05:57 pmI got a flat of blueberries Wednesday (that would be 12 pints). So far:
1 pint is becoming liqueur (and a beautiful shade of dark red-purple, too)
2 pints have become a pint and three half-pints of blueberry jam (though there's the chance I didn't cook the batch long enough)
2 pints were slow-baked with a diced nectarine and a dollop of honey
1 pint was eaten out of hand
4 pints were frozen for later
Which leaves me two more pints. I might eat them this weekend, or I might freeze them. It partly depends on my mood, and the weather. Oh, or I might use one of them with some boneless chicken thighs and some (peach?) chutney I have in the fridge, sauteed with onions and served over rice. Hm, yeah, that has potential.
And in other food preservation news (yes, I did choose the hottest day of the week, thanks for asking), today I also made a lot of fridge dilly cucumber pickles (three quarts, a pint, and two jars that are closer to quarts than pints) and three half pints of crab apple pickles (riffing off the apple pickle recipe I already had, using a honey-sweetened apple vinegar, plus cinnamon sticks, star anise, whole allspice, and boozy not-really-candied-but-sugary ginger).
Now, time to cook for Shabbat, with food carefully chosen to not involve the oven.
1 pint is becoming liqueur (and a beautiful shade of dark red-purple, too)
2 pints have become a pint and three half-pints of blueberry jam (though there's the chance I didn't cook the batch long enough)
2 pints were slow-baked with a diced nectarine and a dollop of honey
1 pint was eaten out of hand
4 pints were frozen for later
Which leaves me two more pints. I might eat them this weekend, or I might freeze them. It partly depends on my mood, and the weather. Oh, or I might use one of them with some boneless chicken thighs and some (peach?) chutney I have in the fridge, sauteed with onions and served over rice. Hm, yeah, that has potential.
And in other food preservation news (yes, I did choose the hottest day of the week, thanks for asking), today I also made a lot of fridge dilly cucumber pickles (three quarts, a pint, and two jars that are closer to quarts than pints) and three half pints of crab apple pickles (riffing off the apple pickle recipe I already had, using a honey-sweetened apple vinegar, plus cinnamon sticks, star anise, whole allspice, and boozy not-really-candied-but-sugary ginger).
Now, time to cook for Shabbat, with food carefully chosen to not involve the oven.