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Breads

Blueberry Milleswirlie (Sourdough)

Who wants breakfast? Recently, I filled my freezer with wild Maine blueberries — it is the season after all — Copeland Hill blueberries from family friends, The Warrens. And because I can’t just let an entire freeze of blueberries just sit there and tempt me, I made these “cinnamon roll” style blueberry swirls? And why “Milleswirlie”? Well, mille is thousand in Italian, and there are lots and lots of swirls — thus lots and lots of blueberries.

Blueberry Milleswirlie = Mille happy taste buds!

(PS: There is a little bit of store-bought blueberry jam in this recipe. It’s actually optional, but if you have ever baked with wild blueberries before, they can remain somewhat runny — in a gloriously delicious kind of way, but nevertheless a bit annoying when trying to roll the rolls. While I did use a corn starch slurry to help with binding, the pectin that is in the jam also helps.)

10. August 2023

Breads, Breakfast/Brunch, Desserts, Sweet Snacks

Easy Cherry Blueberry Turnovers

Turnovers… I’m never quite sure if they are meant as breakfast items (yum), dessert with ice cream (also definitely yum) or just a snack with tea or coffee (certainly a yummy option). These were a last minute afterthought as I had some frozen blueberries and some jarred tart cherries taking up room in the fridge, so I went with cherry blueberry, but really any filling works — raspberry or apple also come to mind. Ready in under an hour (that is if you remember to thaw the puff pastry!). Can be re-frozen for a few months or kept in the fridge and reheated for about a week.

9. August 2023

Breads, Breakfast/Brunch, Sweet Snacks

Rosinenbrötchen (Raisin Sweet Rolls)

Rainy day catch-up date here in greater Boston. I had company in for the weekend, and made a bunch of things to eat; got around to photographing then, but it took until today for me to write out the recipes and edit the photos. First up, these Raisin Brioche. I know: raisins are controversial, but everyone eating them here loves them. Light and airy and sweet, these are great for breakfast with a bit of European butter.

8. August 2023

Breads, General Reference/Tutorial

Swedish Honey Wheat Sourdough Loaf (Öland Wheat)

I’ve been experimenting, using my sourdough (Alice in Wondoughland) and some new-to-me and interesting flours from Maine Grains in Skowhegan, Maine. I am calling this one Swedish Honey Wheat Sourdough Loaf because it uses Öland Wheat. Öland is an island in the Baltic Sea where the Swedish Monarchy has their summer home (there will be a pop quiz on the names of the Swedish Monarchy later today, go study up). It a slightly nutty, slightly golden in color wheat, and I added some local honey (well, local to Cambridge Massachusetts, not to Öland, nor to Skowhegan) and came up with this lovely loaf. It’s delicious. The one thing that I am beginning to learn though, is that it takes a bit of trial and error when experimenting with new flours, to get the hydration levels just right. The first dough I made was a gloppy mess and I kept on overcompensating, and then the sourdough ratio was totally off. This attempt is better, but still a little too dense, but definitely flavorful.

7. July 2023

Breads, Breakfast/Brunch, Sweet Snacks

Blueberry Lemon Ricotta Breakfast Cake

Breakfast time! This is a little “cake” that I have now made for the second time in a week’s span as it was so popular in the first go around that is was gone straight away. Surprisingly it is very similar to my most of my blueberry muffin recipes, but instead of milk that those recipes use, this “breakfast cake” uses ricotta cheese. It’ very light, super-fluffy and has just the right amount of tartness from the lemon and ricotta. Also, it’s a very easy and forgiving recipe.

(modified from an Ina Garten recipe that can be found here)

25. May 2023

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