Blueberry world
Jul. 22nd, 2002 09:57 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidYesterday was the Picking of the Blueberries, also the consumption of fresh blueberries with cream and sugar. yummmm.
Today was the Cooking of the Blueberries.
I made a batch of blueberry jam, trying yet again to follow the directions on the packet of pectin, and failing. I just cannot seem to read and implement the simple directions. So now I have two pints and four half-pints of very nice blueberry syrup. I suppose I shall have to increase ice cream and pancake consumption to get through it all.
Almost all the rest of the blueberries that came home with me went into an experimental blueberry crisp that worked. I put in lots of blueberries, a couple of sprinklings of flour, some sugar, the last tablespoon or so of cornstarch in the box, and the rest of the batch of candied rhubarb Queue had made. A thickish crumb topping of margarine, flour, wheat germ, and allspice over the top, and into the oven. Usually when I attempt blueberry crisps, I manage to either have the juice be completely liquid (unthickened), or it seizes up, or I have insufficient topping, or I cook it at too high a heat, or something. This time, however, it was perfect. I am so pleased.
And as long as I'm talking food... dinner before the blueberry course included an experimental rice dish (ie using up of leftover rice, with added veggies and egg to bind it, then fried in batches), a green salad, and some "sweet" kosher beef and veal sausages, my first actual meat sausages ever (as long as you don't include hot dogs in the sausage category). They're rather nice.
After dinner, I labeled the cranberry rhubarb ginger jam I'd made Friday, each with a differently worded label, and discovered that the cranberries in it (or the rhubarb, I suppose) had enough pectin that it had jelled beautifully, with no added pectin at all :-). I opened a jar, and discovered I'd made something I rather like, a tart flavor at the beginning, and ending with a little bit of ginger spice (yes, this sounds like a wine review). I guess that however much sugar was left in the bag I dumped into this batch was just the right amount for my tastes....
Mood: partially successful kitchen scientist
Today was the Cooking of the Blueberries.
I made a batch of blueberry jam, trying yet again to follow the directions on the packet of pectin, and failing. I just cannot seem to read and implement the simple directions. So now I have two pints and four half-pints of very nice blueberry syrup. I suppose I shall have to increase ice cream and pancake consumption to get through it all.
Almost all the rest of the blueberries that came home with me went into an experimental blueberry crisp that worked. I put in lots of blueberries, a couple of sprinklings of flour, some sugar, the last tablespoon or so of cornstarch in the box, and the rest of the batch of candied rhubarb Queue had made. A thickish crumb topping of margarine, flour, wheat germ, and allspice over the top, and into the oven. Usually when I attempt blueberry crisps, I manage to either have the juice be completely liquid (unthickened), or it seizes up, or I have insufficient topping, or I cook it at too high a heat, or something. This time, however, it was perfect. I am so pleased.
And as long as I'm talking food... dinner before the blueberry course included an experimental rice dish (ie using up of leftover rice, with added veggies and egg to bind it, then fried in batches), a green salad, and some "sweet" kosher beef and veal sausages, my first actual meat sausages ever (as long as you don't include hot dogs in the sausage category). They're rather nice.
After dinner, I labeled the cranberry rhubarb ginger jam I'd made Friday, each with a differently worded label, and discovered that the cranberries in it (or the rhubarb, I suppose) had enough pectin that it had jelled beautifully, with no added pectin at all :-). I opened a jar, and discovered I'd made something I rather like, a tart flavor at the beginning, and ending with a little bit of ginger spice (yes, this sounds like a wine review). I guess that however much sugar was left in the bag I dumped into this batch was just the right amount for my tastes....
Mood: partially successful kitchen scientist