I usually by grade B maple syrup. It tastes more like maple, and is less sweet.it seems that the grades of maple syrup are changing. I now need to buy grade A, dark with robust taste maple syrup. Hrumpth.
Some background, Dog Mountain is the former home of Stephen Huneck, an artist that did woodblock prints and sculptures with dog themes. His black Labrador retriever, Sally, featured prominently in his work. He bought land in St Johnsbury Vermont, built studios and a home. He built a dog chapel and designated the land as an off leash dog park. Dog Mountain is pretty darn awesome.
We took the dogs for a long walk around the mountain and found hundreds of blackberry bushes with beautiful, plump, ripe berries. What is a locavore to do? Pick berries into any available container and make blackberry financiers!
Blackberry Financiers (they’re rich!)
7 tablespoon unsalted butter
1¾ cup sliced blanched almonds
½ cup granulated sugar
½ cup powdered sugar
5 tablespoon flour
⅛ teaspoon salt
4 large egg whites
½ teaspoon almond extract
6 ounce blackberries (or raspberries or blueberries
1. Position the oven rack in the center of the oven and preheat the oven
to 400 degrees. Butter a 12 cup muffin tin. (I use mini muffins instead.)
In a skillet, heat the butter until it begins to sizzle. Continue to cook over low heat until the edges begin to darken and the butter gives off a nutty aroma. Remove from the heat.
In a food processor, grind the almonds with the granulated and
powdered sugars, the flour and salt. While the processor is running, gradually pour in the egg whites and add the almond extract. Stop the machine, and add the warm butter, pulsing as you pour until the batter is just mixed.
4. Divide the batter evenly among the buttered muffin cups and poke 3
or 4 berries into each cake. Bake for 18 minutes, (14 minutes for mini muffins) until puffy and deep
golden brown. Let stand a few minutes then remove them from the
pan and cool on a rack.
Via Lucky Peach
I declared that the Kimchi had fermented and was ready to eat! That means a celebration with Korean BBQ. I put the grill basket directly onto the charcoal to generate maximum heat.
The side dishes were:
- Saam sauce
- Garlicky bean sprouts
- Hakurei radishes in sweet soy sauce
- Spicy cucumbers
- Pea pod sauté
Strawberry Icebox Pie from Cooks Illustrated is the best pie I have ever eaten. Icebox pie is a gelatin-based pie with fresh fruit in a pie shell, topped with strawberry whipped cream. It has all of the qualities of a perfect dessert:
- Ripe strawberry flavor really shines through
- Pieces of real fruit
- Cold, refreshing and you eat it when its hot outside.
- A positive uplifting note at the end of the meal.
I do one minor variation. I substitute goat cheese for cream cheese in the whipped topping. The slightly goaty and tangy flavor is unexpected in the topping and is a wonderful complement to the fresh strawberries.
My mom used to make these pies when she worked at Frisch’s Big Boy restaurant in Dayton, OH. Seems like it’s still on the menu. No way it can be this good.
When it is hot outside, I love to eat cold soba noodles. We dunk them in an ice-cold strong broth made from mirin, soy and sake. The trick to good soba is to cook them in just-boiling water, then cool them in multiple changes of cold water. I also “scrub” off the excess starch as they cool so the noodles don’t stick together.
Other dishes on the table are pickles, broccoli raab in mustard and chili sauce, steamed egg with wakame seaweed, and Chinese style pork with hakurei turnips and hoisin sauce.