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Happy Hour: Watermelon-Tequila Cocktails

partysugar — Fri, 24 Jul 2009 16:00:45 -0700

Since today is National Tequila Day (cheers!), I thought I'd share my latest obsession with you. While I'm a huge fan of the classic margarita combination of tequila and fresh-squeezed lime juice, it pales in comparison to the delightful pairing that is watermelon juice and tequila. I'm so crazy about this dynamic duo that I've already made three different cocktails with it. The one seen here - my current fav - is a mixture of watermelon, tequila, mint, blueberries, and lime juice. With its sweet, minty flavor, refreshing thirst-quenching quality, and beautiful blushing color, this cocktail is almost perfect. I say almost because it's far too easy to drink. A problem that's quickly solved with a generous float of tequila. To get the party, or the weekend, started, make this drink tonight

Blueberry Muffins Two Ways - Beginner and Expert

YumSugar — Wed, 15 Jul 2009 03:30:50 -0700

Lately, as part of an effort to increase our budget for Summer travel, my sweetheart and I have been forgoing restaurant breakfast and brunch on weekends in favor of making our own. Last Sunday, we made his favorite breakfast tart, but this week, I'll be taking advantage of the heaps of blueberries at the farmers market with home-baked berry muffins. I'll either make a traditional muffin recipe or mash blueberries up and include them in the batter for enhanced color and flavor. Get your mornings off to the right start when you read more

What Is Your Favorite Kind of Berry?

partysugar — Wed, 08 Jul 2009 10:15:15 -0700

Fast & Easy Dinner: Barbecued Salmon With Nectarine Salsa

partysugar — Tue, 07 Jul 2009 06:50:58 -0700

One of the ways my dad first introduced our family to fish was by serving it with a fresh fruit salsa. He would take a mild flaky fish, like mahi mahi or halibut, and top it with a mixture of pineapple, strawberries, and melon. This recipe applies the same technique to grilled salmon. The sweetness of the nectarine and blueberry salsa balances out the spiciness of the barbecue sauce. Pecans - an interesting addition - provide a much-needed crunch. For a complete meal, serve with a side of lightly dressed mixed greens. Check out the recipe here

Come Party With Me: Independence Day - Dessert

partysugar — Wed, 01 Jul 2009 11:30:39 -0700

While one could easily serve red, white, and blue parfaits at a 4th of July party, I prefer to give guests a more all-American dessert - in the form of a crowd-pleasing cupcake. When I saw these adorably patriotic cupcakes in the current issue of Martha Stewart Living, I knew they would be on the menu at my Independence Day celebration.

The vanilla cake batter is dotted with fresh blueberries before being baked. Each individual cake is iced with fluffy seven-minute frosting and topped with a single plump raspberry. These pretty cakes are a light sweet treat, ideal for Summer entertaining. If you're interested in reading the recipe, do so after the break

Celebrate the 4th With Red, White, or Blue Recipes

partysugar — Mon, 29 Jun 2009 05:50:20 -0700

The 4th of July is this weekend, and that means it's time to get festive! Show your patriotic pride by cooking with red, white, and blue ingredients. Many of the season's most delicious offerings - strawberries, vanilla ice cream, and blueberries - fit the color scheme, so don't be afraid to get creative. Here are 10 dishes to inspire your all-American celebration.

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Sunday BBQ: Grilled Chicken With Blueberry-Basil Salsa

YumSugar — Sun, 21 Jun 2009 06:00:48 -0700

Although you may believe blueberries taste best eaten out of hand or in a scrumptious dessert, don't discount them in savory dishes until you've tried them. If you've never used blueberries in a sauce before, start with a straightforward recipe.

This one pairs just-grilled chicken cutlets with a fresh salsa made of blended blueberries, cilantro, basil, and, of course, jalapeños for a sweet-hot kick. The end result? Chicken never tasted so summery. Surprise your palate (in a good way!) when you read more.

Grilled Chicken With Blueberry-Basil Salsa
From Martha Stewart Living

Ingredients

1/2 tablespoon olive oil, plus more for brushing grill
2 jalapeno chiles
24 scallions
3 cups blueberries (about 1 pound), picked over and rinsed
1/2 small red onion, finely chopped
3 1/2 tablespoons freshly squeezed lime juice (2 to 3 limes)
1/2 teaspoon coarse salt
1/2 cup loosely packed basil leaves, very thinly sliced, plus whole leaves for garnish
1/2 cup loosely packed cilantro leaves, roughly chopped, plus whole leaves for garnish
2 pounds chicken cutlets
Pinch of cayenne pepper

Directions

Heat grill to medium-high; lightly oil it. Grill jalapenos until slightly charred and blistered, turning frequently, about 15 minutes. Using a paper towel, pull off stems and remove skins from chiles. Roughly chop flesh and seeds; set aside. Meanwhile, grill scallions, turning often, until soft and charred in spots, 3 to 4 minutes; set aside.
Place 2 cups blueberries in a food processor; pulse until coarsely chopped, about five times. Transfer to a medium bowl, and add onion, jalapenos, lime juice, and 1/4 teaspoon salt; stir to combine. Add basil, cilantro, remaining cup blueberries, and oil; stir to combine.
Sprinkle chicken with the remaining 1/4 teaspoon salt and the cayenne. Grill chicken until cooked through, 3 to 4 minutes per side. Place 4 grilled scallions on each plate, and top with chicken. Serve immediately, topped with a generous spoonful of blueberry salsa. Garnish with basil and cilantro leaves.

Serves 6.

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Noteworthy Nibbles - June 16-23, 2009

YumSugar — Tue, 16 Jun 2009 14:30:47 -0700

This weekend doesn't just mark Juneteenth and Father's Day. It's also packed with events that honor all of the pleasures of Summer, from peaches, blueberries, and watermelon to ribs, RC cola, and moon pies. But that's not all: this Friday marks the acclaimed Aspen Food & Wine Classic, which we're so excited to be returning to this year. Stay tuned!

Know of any important food events we've left out this week? Feel free to chime in below!

Sedona, AZ: Dine in Sedona Restaurant Fest - June 16-30
Clarksville, AR: Johnson County Arkansas Peach Festival - June 16-21
St. Helena, CA: StarChefs Rising Stars Napa & Sonoma - June 17
Emmett, ID: Emmett Cherry Festival - June 17-20
Portland, ME: Taste of the Nation Portland - June 18
Oakland, CA: National Homebrewers Conference - June 18-20
Fort Wayne, IN: BBQ Ribfest 2009 - June 18-21
Gettysburg, PA: Gettysburg Festival - June 18-28
Dallas, TX: Food For Thought Dallas - June 19
Crewe, VA: Virginia Chicken Festival - June 19
Owego, NY: Owego Strawberry Festival - June 19-20
Rotan, TX: Juneteenth Enrichment Festival - June 19-20
Boston, MA: American Craft Beer Festival - June 19-20
Aspen, CO: Aspen Food & Wine Classic - June 19-21

To see the rest, read more.

Stowe, VT: Stowe Wine & Food Classic - June 19-21
Glenwood Springs, CO: Strawberry Days Festival - June 19-21
Champaign, IL: Taste of Champaign Urbana - June 19-21
Clayton, NY: The Great New York State Food & Wine Festival - June 19-21
Flagstaff, AZ: Made in the Shade Beer Tasting - June 20
Brewton, AL: Alabama Blueberry Festival - June 20
Burgaw, NC: North Carolina Blueberry Festival - June 20
Bell Buckle, TN: RC & Moon Pie Festival - June 20
Martinez, CA: King of the County BBQ Challenge - June 20-21
Hampton, SC: Hampton County Watermelon Festival - June 20-28
Boise, ID: Savor Idaho - June 21

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Blueberries Take Over My Shortcake

YumSugar — Mon, 01 Jun 2009 16:15:54 -0700

Since blueberry season has begun, I couldn't help but go overboard and buy several baskets from my local farmers market. While I enjoyed one basket raw, I used the rest to make these mini blueberry shortcakes with lemon and thyme biscuits.

The moist biscuits are simple to make. The final dish is not too sweet, so the pure flavor of blueberries shines through in each bite. Although the original recipe calls for a larger biscuit, I decided to use a shot glass (instead of a cookie cutter) to make them mini. The shortcakes are delicious with a dollop of heavy cream or scoop of ice cream. To try these bite-sized blueberry shortcakes, read more.

Mini Blueberry Shortcake Biscuits
Adapted from Bon Appétit

Ingredients

Filling
4 cups fresh blueberries (rinsed, drained well)
2/3 cup powdered sugar
2 tablespoons water
Biscuit
3/4 cup chilled buttermilk
1 tablespoon finely grated lemon peel
1 teaspoon chopped fresh thyme
2 1/4 cup all purpose flour
1/2 cup packed golden brown sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/3 inch cubes
1 tablespoon raw sugar
Vanilla ice cream or fresh whipping cream

Directions

Make the filling: Combine blueberries, powdered sugar and water in a large saucepan.
Stir over medium heat until berries are slightly softened and syrup coats the spoon about 10 minutes. Transfer to medium glass bowl and let cool to room temperature. Can be made 3 days ahead and stored in the refrigerator. Bring to room temperature before serving.
Make the biscuits: Position rack in the center of the oven and preheat to 425°F. Line large rimmed baking sheet with silicone baking mat or parchment paper.
Mix buttermilk, lemon peel, and thyme in a small bowl.
Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips until mixture resembles coarse meal.
Add buttermilk mixture and stir with fork just until blended (the dough will be sticky).
Transfer dough to lightly floured work surface. Knead gently just until the dough comes together, 4 to 5 turns. Pat dough out to 3/4 inch thick round. Using a shot glass or 1 1/2 inch diameter cookie cutter dipped in flour, cut out dough rounds.
Transfer dough rounds to prepared baking sheet. Sprinkle rounds with raw sugar. Bake biscuits until golden and tester inserted into center comes out clean about 8-10 minutes. Transfer to rack to cool.
Using a serrated knife, carefully cut biscuits horizontally in half. Place bottom half of each biscuit on large serving tray. Spoon blueberries and syrup equally over each biscuit. Cover with top of biscuit.
Serve with whipped cream or ice cream.

Makes 30 mini blueberry biscuit shortcakes.

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Food Section Sampler - May 27, 2009

YumSugar — Wed, 27 May 2009 12:50:40 -0700

A growing number of food vendors have taken to the streets of San Francisco. - San Francisco Chronicle
Make Jacques Pepin's smoked salmon paté in a matter of minutes. - Boston Globe
El Bulli's Ferran Adrià has developed a beer that's meant to be enjoyed like wine. - New York Times
The Wholesome Wave Foundation, a federal food assistance program that draws families to farmers markets, is breaking ground. - Washington Post
What are the keys to whipping up a well-balanced vinaigrette? - Chicago Tribune
Scientific breakthroughs have allowed California to make major advances in blueberry farming. - Los Angeles Times
Robert Parker's Wine Advocate, long championed for its editorial independence, is under fire for accepting industry-paid trips. - Wall Street Journal

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