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Posts Tagged ‘Blueberries’

© Dina Avila PhotographyI am nibbling on this as I write. Slightly warmed slathered in cultured butter, a cup of tea by my side.

Although, this Buckle would be perfect dipped in hot coffee. Or perhaps with a generous dollop of crème fraiche. How about baked with fresh ginger. Or maybe cardamom? Oh, for dessert with a giant scoop of Salt and Straw‘s Double Fold Singing Dog Vanilla ice cream. Or their Sea Salt Caramel Ribbon? Ah, yes.

See where I’m going with this? We have Kim Boyce to thank for this one. Huckle Buckle made with fresh blueberries from, you guessed it, Good to the Grain. I just can’t get enough of that book. If any of you have a favorite baking cookbook please share! Especially if they incorporate whole grains and dark meaty flours like Kim does.

If you make this Buckle I’d love to hear what variations you’ve come up with.

Cheers!

PS Thanks to Adam’s mom Kathy for the blueberries! Sending a bit of the Buckle with Adam for you to try :)

Blueberry Buckle

Courtesy of Good to the Grain by Kim Boyce

I’ve listed Kim’s recipe exactly, but I did vary it just a hair by using sheep’s milk yogurt and also by reducing the sugars just a bit. Also, my brown sugar was hard as a rock so I used Muscavado sugar as a substitute.

What you’ll need~

Streusel Topping

1/2 cup whole-grain pastry flour

1/2 cup spelt flour

3 tablespoons sugar

1 tablespoon dark brown sugar

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon kosher salt

3 tablespoons cold unsalted butter

1 egg

Dry Mix

1 1/4 cups spelt flour

1 cup whole grain pastry flour

1/2 cup dark brown sugar

1/2 cup sugar

1 tablespoon baking powder

© Dina Avila Photography

1 teaspoon cinnamon

1 teaspoon kosher salt

1 stick unsalted butter, softened

Wet Mix

3/4 cup whole milk

1/2 cup plain yogurt

4 egg yolks

2 teaspoons vanilla extract

2 cups or so blueberries

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Preheat your oven to 350 and butter a baking dish.© Dina Avila Photography

For the Streusel

Sift flours, sugars, baking powder, cinnamon, and salt into a large bowl.

Cut the 3 tablespoons of cold butter in 1/4” chunks and add them to the mix.

Press and rub the mix with your hands breaking the butter in to small bits.

Continue until the mix is like cornmeal. Do this quickly.

Whisk the egg and scrape it into the streusel mix.

Again, use your hands to mix the dough together.

For the Batter

Sift all of the Dry Mix ingredients into a large bowl.

Add the softened butter and using a hand or a stand mixer, blend on medium speed until combined.

In a separate bowl, whisk the milk, egg yolks and vanilla until well blended.

Pour the milk mixture in with the dry ingredients and blend on low speed until the batter is smooth and creamy.

~

Pour half of the batter in to your buttered baking dish.

Pour a layer of berries onto the batter.

Scrape the rest of the batter onto the berries and spread evenly.

Sprinkle the rest of the berries on top of the batter and top with the streusel mix.

Depending on the depth of your dish, baking can take anywhere from 55 – 70 minutes. I checked on it every 5 minutes for the last 15 minutes by inserting a skewer in the middle. When it comes out clean, your cake is done.

Let the Buckle cool in the pan before serving.

© Dina Avila Photography

© Dina Avila Photography

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Last week all I wanted to do was make pictures. I went to the market on Thursday afternoon and was overwhelmed and persuaded by the colors, the shapes, the smells. I found I just wanted to spend time with the produce and explore their textures with light.

Todays post is just that. Me and my camera, beautiful morning light, playing with food….

Cheers!


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My older sisters will argue differently, but I don’t really like dessert. It’s either too sweet, or too heavy, or just too much. I’ve just enjoyed a lovely meal, how could I possibly top off a full and content belly with a pile of flour and sugar? I know, I know. What on earth is wrong with me? Especially, according to said older sisters, when I was a wee lass and my mom was off at work, I would cry and cry until my dad gave me orange (orange was my favorite color) sherbet for breakfast. No, not sorbet (that would be better, right?), orange sherbet. And yes, for breakfast.

Please don’t get me wrong. I can and DO appreciate a fine dessert. If David Lebovitz created, well, ANYTHING, in his repertoire, if he literally pulled a chocolate cake out of his sleeve and I was offered a bite, I would certainly thoroughly and blissfully enjoy every nibble.

For my birthday last fall, Adam and our dear friend B took me to the well-known Papa Haydn for dessert. Ugh, that was difficult. You see, this revelation of not liking dessert is new to me. I always thought I was too full or just not in the mood, but really, I was just kind of bored. So, after a lovely day of wine tasting, we headed over to Papa Haydn for the obligatory indulgence. Not surprisingly, nothing on the menu sounded good. Not their chocolate brownie cake, buttermilk panna cotta, or crème brulee tempted me. Nada. If I remember correctly, I picked a lemon tart and a couple of chocolatey thingies filled with liquor. Adam loves just about anything involving lemons, and B loves chocolate.

I wonder if there is a name for this sort of disorder.

Just so you don’t think I’m completely off my dot, there is one exception to this rule and that is the berry tart. I absolutely adore berries. Not only are they adorable, their delicate tartness does something delightful to my taste buds. It’s like pulling back the curtains on a beautiful summer morning and the crisp blue sky is freckled by fluffy clouds. Perfection.

Lara Ferroni turned me on to this recipe. The original version comes from the Australian magazine, Gourmet Traveller, and involves rhubarb and apples. And let me tell you, when Lara made it for our Natural Lighting Workshop back in May, it was phenomenal. It’s also darn cute, and I’ve been thinking about making a version of it every since May. I’m so glad I waited until berry season to try it out. When Adam ate some of the cobbler this morning for breakfast, for about 10 minutes I heard nothing but a clinking fork and grunts.

Summer Berry Cobbler

The blackberries and raspberries were grown by the Liepold Family Farm. The organic blueberries were grown by Escoe Farms in breathtaking Hood River.

About 4 cups of blueberries, blackberries and raspberries (more or less depending on the size of your baking receptacle. I used a 9 1/2 inch Pyrex pie plate)

1/2 cup granulated sugar (the Aussie recipe called for caster sugar which is a finer than our granulated sugar, so I gave the sugar a good grinding in my mortar and pestle. I don’t think it is totally necessary though)

1/3 cup raw honey

2 tbsp corn flour

1 lemon, juiced

1/2 tsp vanilla extract

Buttermilk Pastry

1/2 cups all-purpose flour

1/2 tsp baking powder

1/8 tsp salt

1/4 cup raw (turbinado) sugar

1 stick of butter, coarsely chopped

1/2 cup buttermilk

~

Rinse your berries and let drain.

Gently stir berries with granulated sugar, corn flour, lemon juice and vanilla.

Pour into pie plate.

In a food processor, or with a hand mixer, blend flour, baking powder, salt, two tablespoons of raw sugar and butter until it resembles fine breadcrumbs.

Add buttermilk and process until the dough is formed.

Place dough on lightly floured surface and knead until smooth.

Roll out dough until it’s about half a centimeter thick.

Cut out rounds with a 3 inch biscuit cutter (I don’t have a biscuit cutter so I used a clean coconut milk can).

Lay rounds over fruit overlapping the edges a bit.

Sprinkle the rest of the raw sugar over the dough and bake in a 375-degree oven for 45 minutes.

You want the berry juices to be bubbling and the dough to be golden.

Serve with cream.

Cheers!

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