The Season for Blueberris

For more on pick-your-own go to: http://www.pickyourown.org

It is that time of season when berries are ready to harvest. In June we had Strawberries and this month in Oregon the season for Boysenberries, Blackberries, Raspberries, Gooseberries, and Blueberries and ready to for you to use as you please and at a good price. Today we are picking our own blueberries at a local blueberry nursery and making blueberry muffins with our master muffin mix. Hope you enjoy!

Not only was it National Blueberry Muffin Day, but National Your Own Blueberries and that is just what I did with my family. We selected a day and I called various pick-your-own nurseries and we choose Anderson's Blues in Corvallis, OR. I was a large nursery that produced over 10 different varieties of blueberries. They encouraged you to sample and choose as you desired. It was wonderful and a good price. Even though they provided buckets they were happy to weigh the baskets we had. When we were done, we were given the blueberries in a long open box at the price of $1.25 per pound. It was a great expedience to go to with my husband and our little girl who mostly sampled her way through the process. For more information about nurseries in your area go to the web address at the top of this post. (all photos taken by Madeline)


Here are some Picking and Storing tips from Pickyourown.org:

• Select plump, full blueberries with a light gray-blue color. A berry with any hint of red isn't fully ripened.
• White and green colored blueberries will not ripen after they are picked; while blueberries that have already turned purple, red or blue-ish usually DO ripen after they are picked (if they are kept at room temperature to ripen).
  
• Since blueberries hang on the bushes in bunches a but like grapes do, the easiest and fastest way to pick them is hold your bucket under them in one hand and with your other hand, cup a ripe bunch and gently rub them with your fingers. The ripe berries will drop into your bucket, while the unripe ones will remain attached to the bush.

(Text taken from Pickyourown.org)


Storing:

• Once picked, don't place the berries, still warm from the sun, in a closed bag or container. Leave the container open so moisture doesn't form in the container.
• Don't wash berries until just before using to prevent berries from becoming mushy.
  
• Chill berries soon after picking to increase shelf life. If refrigerated, fresh-picked blueberries will keep 10 to 14 days.
  
• Freeze berries in freezer containers without washing to keep the skins from toughening. Place berries one layer deep. Freeze, then pour the frozen berries into freezer containers. Because unwashed blueberries freeze individually, they can be easily poured from containers in desired amounts. Remember both frozen and fresh berries should be rinsed and drained just before serving. Just before using, wash the berries in cold water.

(Text taken from Pickyourown.org)

Cooking Tip#1
Spray inside the muffin liners with cooking spray to allow muffin (or cupcakes) to release as a whole. Also cupcake pans need to be filled to preserve their lifetime use. It is best to fill any empty spots with water.


To get Started with blueberry muffins, I wanted to share the master mix suggestion for those that like to prepare muffins or need to prepare muffins for very large groups (Especially Jumbo muffins). This master mix is a great way to have your own mix handy for using. Once you have the master mix, you can create any kind of muffins you want from then on out.

Master Muffin Mix
8 Cups of Flour
3 Cups of Sugar
3 Tablespoons of Baking Powder
2 Teaspoons of Salt
2 Teaspoons of Ground Cinnamon (optional)
2 Teaspoons of Ground Nutmeg (Optional)

Mix thoroughly together
This will last 6-8 months and make 11 cups of mix.


Cooking Tip #2
When making muffins, separate dry ingredients from liquid. Put all the liquid ingredients at the same time into the bowl of dry ingredients and stir with a spoon. Stir lightly just until moistened to create a more fluffy batter. Muffin batter should always appear lumpy.

For Melt in Your Mouth Muffins
Take 2 and 3/4 Cups of Master Muffin Mix
1 egg (beaten)
1 cup of buttermilk (or regular)
1/2 cup of cooking oil

Baking Definition # 1
Fold- To fold one mixture into another is to lightly stir until it comes together (not always thoroughly mixed) This concludes the next step- "fold your muffin mix together and then fold your blueberries into the batter".



Cooking tips #3 and #4
The tricks I have learned for making the perfect muffin (or cupcake) is to use a lower heat and fill the batter up to the top of the liner. Although most recipes say to use a high heat of 400 to 425 degrees. I would try 15 degrees lower and they never came out brown and cooked evenly.


By filling them up to the top, it will create a bigger "mushroom" shaped top.



Baking Definition # 2
Streusel- Although streuel refers to a pastry it is also a crumbled topping for making muffins and cupcakes. When you mix flour, brown sugar and chilled soft butter, rake a fork through it and it will make a crumbled topping to sprinkle a top your batter before baking. It is a great way to add a sweet buttery flavor to your recipe.


Cooking tip # 5
When making streusel, make sure your butter is a cold. If it is too warm is will just form a dough. But no worries, if this happens just place pieces of that sugary dough a top your batter anyway. Like I did here :)




They will still turn out perfect!

*

What is your favorite berry or muffin you enjoy during the summer?

Alcohol Substitutions

We had a request by one of our readers to list common alcohol substitutions. After looking through various books and websites, we have come up with this list below. Please let us know if you have a specific request that we can look into or any other substitutions that you commonly use and would like suggestions on.

.

Amaretto: almond extract, almond Italian soda syrup, or marzipan.

Anisette - anise Italian soda syrup or fennel

Applejack or apple brandy: Unsweetened apple juice concentrate; apple juice; apple cider; or apple butter.

Apricot brandy: Syrup from canned apricots in heavy syrup; or apricot preserves.

Beer or Ale: Non-alcoholic beer, chicken stock, beef stock or mushroom stock

Bourbon: Vanilla extract, orange or pineapple juice or peach syrup.

Brandy: Brandy extract with water or grape juice.

Chambord - raspberry juice, syrup or extract.

Champagne and other sparkling wines: Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice.

Cherry liqueur or brandy: Syrup from canned cherries in heavy syrup; Italian soda cherry syrup; or cherry preserves.

Coffee liqueur or brandy: Coffee Extract

Cognac - juice from peaches, apricots, or pears

Cointreau - orange juice concentrate

Creme de cacao: Powdered white chocolate mixed with water; vanilla extract and powdered sugar.

Creme de cassis: Black currant Italian soda syrup; or black currant jam.

Creme de menthe: Mint Italian soda syrup, mint extract or spearmint extract diluted in a little water.

Grand Marnier or other orange-flavored liqueur: Unsweetened orange juice concentrate or orange juice and 1/2 tsp. orange extract.

Gewurztraminer: White grape juice mixed with lemon juice, water, and a pinch of powdered sugar.

Kahlua: Coffee and chocolate extracts or flavors with instant coffee or coffee extract.

Licorice or anise flavored liqueur: Anise Italian soda syrup; or fennel.

Mirin: White grape juice mixed with lemon juice or zest.

Muscat: White grape juice mixed with water and powdered sugar

Orange liqueur or brandy: Unsweetened orange juice concentrate; orange zest; orange juice; or marmalade.

Peach brandy: Syrup from canned peaches in heavy syrup; or peach preserves.

Peppermint schnapps: Mint Italian soda syrup; non-alcoholic mint extract; or mint leaves

Port: Concord grape juice mixed with lime zest, cranberry juice mixed with lemon juice or unsweetened apple or orange juice plus 1 tsp. vanilla or other flavored extract.

Red wine: Grape juice, vegetable stock, cranberry juice, tomato juice, or Concord grape juice, or red wine vinegar.

Riesling: White grape juice mixed with water and a pinch of powdered sugar.

Rum: Rum Extra, white grape juice, apple juice or apple cider flavored with almond extract.

Sherry: Apple cider, vanilla extract, orange or pineapple juice or peach syrup.

Sweet White Wine: White grape juice with a pinch of powdered sugar added.

Vermouth: Apple cider; or apple juice mixed with lemon juice and water.

Vodka: Water, apple cider or white grape or apple juice mixed with lime juice.

White wine: White grape juice, apple cider, apple juice, vegetable stock, water, or white grape juice with a little white wine vinegar added.

Do you have any other suggestions?

The Sweet Life of Sourdough Bread

To look into the Boudin bakery go to : http://www.boudinbakery.com/index.cfm

The wonderful sourdough bread has become a coastal favorite. It has carries a piece of history in every loaf. Many people don't understand how sourdough is made and are quite surprised by its inner workings. On our last trip to California Adventures, we visited the Boudin Sourdough Factory on their little wharf and learned all about it along with a great sample piece. The main factory is in San Francisco and I also recommend going their to see for yourself why this bread is among some of the best in the world.

One thing that I like to use sourdough bread for is when I make what my grandmother called "Toad in the Hole"most commonly known as Eggs in a basket. Other names I have heard are: moon egg, cowboy egg, egg-in-the-hole, and one-eyed monster. Toad in a hole is also the name of a British sausage dish but is quite different.
By simply cutting a hole in your sourdough or regular bread, butter the bread a bit on both sides, place on a medium to high heat pan, break an egg inside it, and cook to your liking.

I will make a face on it for my little girl who loves ketchup with her eggs. I'll keep the little round piece for her to dip into the egg when I make it a little over easy. She loves it!

What do you know this breakfast as?

Chocolate in the Making

February seems to be the chocolate month. This true love of many alike has found its way to being one of the “most craved” in the world. “Chocolate is a psychoactive food. It is made from the seeds of the tropical cacao tree, Theobroma cacao. The cacao tree was named by the 17th century Swedish naturalist, Linnaeus. The Greek term theobroma means literally "food of the gods". Chocolate has also been called the food of the devil; but the theological basis of this claim is obscure (Chocolate.net)”.

Cacao beans were used by the Aztecs to prepare a hot, frothy beverage with stimulant and restorative properties. Chocolate itself was reserved for warriors, nobility and priests. The Aztecs esteemed its reputed ability to confer wisdom and vitality. Taken fermented as a drink, chocolate was also used in religious ceremonies. The sacred concoction was associated with Xochiquetzal, the goddess of fertility. Emperor Montezuma allegedly drank 50 goblets a day. Aztec taxation was levied in cacao beans. 100 cacao beans could buy a slave. 12 cacao beans bought the services of courtesan (chocolate.net).

Chocolate comes from the cocoa bean, which is produced by cocoa trees in tropical climates. So, when someone says “Chocolate doesn't grow on trees!” you can beg to differ. Harvested cocoa beans are fermented for several days, dried in the sun and then shipped to processing centers where they are roasted and cracked open to separate the shells from kernel, or “nibs”. Nibs are over 50 percent cocoa butter (a natural vegetable fat) that melts when the nibs are ground, producing thick, and dark brown liquid called chocolate liquor. The chocolate liquor can be may then be pressed, extracting much of the cocoa butter to form dry, hard cakes which are ground into cocoa powder.

Chocolate liquor also undergoes certain blending and refining processes, when such ingredients as sugar, cocoa butter and condensed milk may be added to make different types of chocolates.

Storing Chocolate
Chocolate should be stored, tightly wrapped in foil or brown paper, in a cool dark place between 60 and 70 degrees. If stored at room temperature, the cocoa butter may melt, rising the surface and re solidifies. This causes the chocolate to develop a “bloom” and loose its color to a pale gray film on the surface. If stored in a damp place, the chocolate can form tiny sugar crystals on the top. These conditions only affect the appearance of the chocolate and not the flavor. The color will return to the original dark brown after it is melted. Ideally, chocolate should be stored in the refrigerator in a tight container (to keep moister out). Unsweetened, Bittersweet and semisweet can last for several years where as milk and white chocolate can usually only last up to a year when stored properly. Milk and white chocolate contain milk solids which results in their shorted shelf life.

Cocoa Powder Storage
Store in a tightly closed container in a cool dark place for up to two years.

Types of Chocolate



Unsweetened
Also called baking chocolate, is pure chocolate with no sugar or flavorings added. It is used only in baking and is usually packaged in individually wrapped one-once squares.

Bittersweet
This is pure chocolate with some sugar added. It is available in specialty food shops and some supermarkets, packages in chips, bars, or one-ounce squares. If unavailable, use half unsweetened and half semisweet.

Semisweet
This is pure chocolate combined with extra cocoa butter and sugar. Available in chips, chunks, bars, and one-ounce squares. Semisweet is used interchangeable with bittersweet in most recipes.

Milk
This is pure chocolate with sugar, cocoa butter, and milk solids added. With a milder flavor than other chocolate, it is widely used for candy bars and is also sold in various shapes such as chips and stars. Milk chocolate can not be used interchangeably with other chocolates because of the presence of milk changes the melting and cooking characteristics.

Dark

This usually refers to Bittersweet or Semisweet

White
This is not considered real chocolate as it has no chocolate liquor in it. However, it is a combination of cocoa butter, sugar, milk solids, vanilla and emulsifiers. White chocolate is available in chips, chunks, bars, blocks and one-ounce cubes. Some products that say they are white chocolate may not have cocoa butter in them so check the label to make sure you have the real thing.

Unsweetened cocoa powder
This is formed by extracting most of the cocoa butter from pure chocolate and grinding the remaining chocolate solids into powder. When cocoa is treated with alkali to help neutralize the cocoa’s natural acidity, it produces a dark, mellow flavored powder called Dutch processed cocoa that is preferred by many baking professionals. The two types of cocoa powder can be used interchangeably in recipes.

What Chocolate do you cook with the most?

All chocolate Sources come from The Cookie Bible and Chocolate.net