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Tidewater Kitchen

Refreshing berry soup. with fresh mint leaves for a colorful presentation your guests will love. LEMON BLUEBERRY BREAD 1-1/2 cups all-purpose f lour 1 t. baking powder Pinch of sea salt 6 T. butter, softened 1 cup sugar 2 eggs 1-1/2 cups milk 2 t. grated lemon zest 1 cup fresh or frozen blueberries 3 T. lemon juice 1/3 cup sugar

Pour batter into a greased 4”x8” loaf pan. Bake at 350° for 55 minutes or until a wooden pick inserted in the center comes out clean. Place loaf pan on a wire rack. Poke small holes in the top of the bread with a fork or wooden pick. Combine the lemon juice and 1/3 cup sugar in a small saucepan. Cook until the sugar is dissolved, stirring constantly. Pour evenly over the top of the warm bread. Let cool in the pan for 30 minutes. Remove loaf to the wire rack to cool. *Note: Don’t thaw frozen blueberries before folding them into batter. If you thaw them, their juices will bleed into the batter. BLUEBERRY CHIPOTLE CHUTNEY This will keep in the refrigerator for up to 2 months. Serve with chicken or pork, or spoon over cream cheese, goat cheese or Brie as an appetizer.

Mix the f lour, baking powder and salt together. Combine the butter and 1 cup sugar in a bowl. Beat with an electric mixer at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in the dry ingredients alternately with the milk. Stir in the lemon zest. Fold in the blueberries.* (See Note)

4 cups fresh blueberries 1 cup Granny Smith apple, cored, peeled and finely chopped 1/2 cup white wine vinegar 1/3 cup sugar 1/3 cup honey 4-1/2 t. grated orange zest 4-1/2 t. grated lemon zest 1 T. mustard seeds 1 T. canned chipotle chile in adobo sauce, chopped (about 1 chile)* 1/2 t. salt 1/2 t. ginger


July 2013 ttimes web magazine  

Tidewater Times July 2013

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