Tuesday, September 8, 2009

Blueberries, Ginger, and Lemon

Our friend Sue reported that she had made the blueberry pie recipe from the Fiddlehead Cookbook and really liked it, so another day just cooked up the blueberries according to the recipe. She had noted that there was a suggestion in the sidebar to add a bit of candied ginger to the whipping cream on top of the pie, so, because it was her daughter's birthday and ginger is her favorite flavor, topped ginger ice cream with the blueberry sauce. Apparently it was incredibly delicious. (Wild blueberries make all the difference. Domestic blueberries just don't have the same "flavor profile" as John would say. Get free range blueberries for this.) Sue actually went up to Eaglecrest and picked a little pot full and gave them to me!

So, I had one of Mrs. Rizzo's Almond Cakes (Let me know if you need the recipe for this), all ground almonds, lemon, eggs and sugar, in the freezer. We had the family over for Sunday Dinner (now that Ren has moved out, we decided to try to have a regular family night dinner just like the good old days). I cooked up the blueberries, and we poured them over the cake, topped with vanilla ice cream, shaved a bit of candied ginger on top, and served. Pretty dang good. If I do say so myself.

Go now. I think there are still blueberries out there. Let me know, I'll email the cake recipe.

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