Browsing Tag

fruits-and-berries

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

Desserts, Sweet Snacks

Purple Plum Pie with Spiced Crumble

Plum Pie — in all it’s many variations — is a staple of German summer baking (recipe for this variation here: . I swear that “As American as Apple Pie…” could apply to Germans and their plum cakes also known as Pflaumenkuchen, Zwetschgenkuchen, Zwetschgendatschi. Mostly they are made from Italian Prune Plums (damson plums), but in this case, I used little “purple cherry plums” — small and very juicy. Tart and sweet, and very delicious.

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

Uncategorized

Peas + Pearls: Pearled Couscous with Peas and Perlini Mozzarella

More on the Farmer’s Market side-dish theme… bean last time, peas this time. I am calling this one “Peas + Pears” — peas for the freshly shucked, perfectly “pearl” sized peas from the farmer’s market this morning and pearls for the pearled couscous and the perlini mozzarella. It’s sweet and savory, got a variety of textures and I think would go great with a seafood dish — salmon or scallops come to mind. This is super easy and quick to make, so it didn’t heat up the kitchen too much!

29. July 2023

Uncategorized

Rote Grütze
(Northern German Red Berry Dessert)
with Vanilla Mascarpone Whipped Cream

(can also be called: Rødgrød, or rode Grütt, depending on where you are from)

Switching gears here from something that is “typically Maine” (my Corn, Bacon and Lobster Chowder, previous post) to something typically “northern German”. Or maybe Northern European, because as I did my research for this dessert, I found that a number or Scandinavian, the Netherlands, Belgium, etc all had similar dishes. This is what in German is called Rote Grütze. It’s a fruit/berrry compote, slightly thickened, with predominantly red fruits and berries (“rot” is red in German). I used strawberries, raspberries, red and black currants but you could also use cherries (sweet or tart), plums, blueberries or blackberries.And I am sure I am missing some. It’s sweet and tart and very refreshing. I made a mascarpone whipped cream, but also can be served with just cream (unwhipped), ice cream or a custard sauce.

19. July 2023

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