Kir Royale Jello Shots

It was my roommate's birthday the other day, and champagne always seems like a good choice for celebrations. We had plans to go to our friends' house that evening, so Kir Royale Jello Shots seemed appropriate. I am a  big fan of the more grownup alcoholic jello shots, where you mimic the ratio of a classic cocktail.  The basic formula is this:

4 packets flavored or unflavored gelatin
1 cup boiling water
4 cups liquor, juice, mixers, in the ratio of the cocktail

In this case, I did 3 1/2 cups champagne, 1/4 cup lime juice, and 1/4 cup chambord
I was going to sink the raspberries into the jello after letting it chill for an hour, but I fell asleep, so the next morning i poured some hot water over top to melt a bit of the top layer and stuck the raspberries on that way.

Blueberry Cornmeal Cookies

For some reason, I really like cornmeal and blueberries together. I had some blueberries from the CSA farmshare leftover, so at first i thought i would make Blueberry Cornmeal pancakes or muffins, but then I found this recipe on the Five Star Foodie blog. I made a couple of changes and doubled the recipe. They came out pretty tasty!

Ingredients
1 cup blueberries
1/12 cup cornmeal
2 tsp baking powder
1/2 cup flour
pinch salt
1/2 cup softened butter
2/3 cup sugar
2 eggs
1 tsp almond or hazlenut extract
1 tsp vanilla extract
zest of 1 lemon

Instructions:

• Preheat oven to 350
• combine cornmeal, baking powder, flour and salt
• cream butter and sugar
• add eggs, extract and zest
• slowly combine dry into wet
• by hand stir in blueberries
• bake 1 tbsp drops in 350 oven for 12-14 min or until edges start to brown

Cherry Berry Port Crisp

I was at the ICA waiting to meet a friend for their Talking Taste series, and I decided to buy a copy of The Boozy Baker from the gift shop.

It didn't take long for me to make something inspired by it. In this case a crumble made with frozen cherries from Target and blueberries from the farmshare, and the remainder of ruby port from a bottle.

INGREDIENTS

Filling
12 oz pitted cherries
1 c blueberries
1/4 c ruby port
1 tbsp cornstarch

Topping
1/2 c flour
3/4 c chopped walnuts
1 c old fashioned oats
1/2 c sugar
1/2 c brown sugar
1 tsp cinnamon
1/4 tsp salt
6 tbsp butter cut into cubes
(I added a tbsp or 2 of scotch)

INSTRUCTIONS
Whisk the cornstarch into the port and then let the berries soak (the longer the better)
Combine dry ingredients and use fingertips to rub butter into dry goods
Sprinkle with scotch

Heat oven to 400. Pour fruit and port into pie pan and sprinkle topping over it. Bake for 20-30 min til bubbly with brown crispy top. Be sure to let it cool off a smidge. Goes great with vanilla ice cream

Blueberry Walnut Maple Tart

One of the best things about summer in New England is fresh blueberries. The're great just to eat, or to put in smoothies, salads or yogurt. Blueberry pie is another option, as is this tart, which is kind of like a no-bake cheesecake. I found the recipie at Eating Well, and made a few adjustments

INGREDIENTS

Crust
1/4 c toasted walnuts
2 c graham cracker crumbs
1 egg white, beaten until frothy
2 tbsp melted butter
1 tbsp olive oil

Filling
8oz cream cheese (I used the low fat one)
1/4 c plain yogurt
1/4 c maple syrup
1 tsp lemon zest
2 c blueberries

Instructions
Run the walnuts in the food processor until pea sized, then add the rest of ingredients and pulse until it looks like coarse sand. Press into tart pan and bake at 325 for 8 min

While crust is cooling combine cream cheese, yogurt, lemon zest and syrup til smooth. Pour into crust, top with berries, and refrigerate for at least an hour.

Baked Raspberry Custard

I got some raspberries in the farmshare a while back and looked for some things to make with them. I found this recipe from Martha Stewart, which is SUPER easy, and tasty. I was alarmed at how much it grew in the oven, but a pie plate is just right.

INGREDIENTS
3/4 c milk
3 eggs
1/2 c sugar
1/2 c flour
1/4 tsp salt
1/2 tsp vanilla
1 cup (give or take) berries

Grease a pie plate and preheat oven to 400
Pour everything in a blender (except berries) and pulse untill smooth
Pour batter into pie plate and scatter berries. Sprinkle top with sugar
Bake for 20-25 min

Blueberry Sage Muffins

Blueberry Sage Muffins from Diana Dyer's blog

Inspired by Blueberry Sage Muffin recipe from The Herbal Palate Cookbook by Maggie Oster & Sal Gilbertie

Makes 12 muffins.

Ingredients

• 2 c blueberries,
• 2 Tbsp. minced fresh sage leaves (right from my garden - I would use even more next time)
• 1/2 c sugar,
• 2-3 tsp. minced lemon zest (zest one whole lemon and use all of it)
• 1 1/2 c all-purpose flour (I used white whole wheat flour),
• 2 tsp baking powder,
• 1/2 tsp baking soda,
• 1/4 tsp salt,
• 1 large egg,
• 1/2 c plain organic yogurt
• 1/2 c milk (dairy or unsweetened soy milk)
• 2 Tbsp. canola oil,
• 1 Tbsp. lemon juice (fresh is best - use the lemon that you zested).
• Sprinkle with a cinnamon-sugar mixture if desired. (I used a sprinkle of plain ground flaxseeds)

Directions:

• In a large bowl, combine the berries, sage, sugar, and lemon zest. Let sit for 30 minutes.
• Heat oven to 375 degrees.
• Line 12 standard size muffin cups with paper liners.
• Stir flour, baking powder, baking soda, and salt into a large bowl.
• Wisk together the egg, yogurt, milk, oil, and lemon juice, then add to the blueberry mixture.
• Pour the blueberry mixture into the flour mixture, stirring just until dry ingredients are moistened. Do not overmix.
• Fill each muffin cup to within 1/2 inch of the top.
• Combine sugar and cinnamon for the topping and sprinkle some on each muffin.
• Bake for 25 minutes, or until muffin tops spring back when lightly touched.
• Remove from pan and cool on a wire rack.