It’s Friday (in a couple of hours) and it’s supposed to be 100+ in Portland. What to do? Why, make a frozen drink on a stick, of course. Last year, as I was wandering around Fred Meyer or Target or someplace like that, I saw this plastic popsicle mold and thought it might be fun (you can get nicer ones at Williams-Sonoma and Cooking.com and places like that, although, I really like the little plastic drip tray on mine). Anyway, all you do is pour the liquid in, freeze it and you have a melony treat.
Add some liqueur and vodka and what more could you want? Besides — the color alone is awesome.
Recipe from Gourmet magazzine).
1 peeled ripe honeydew melon, cut into cubes
5 tbsp Midori (melon liqueur)
3 tbsp vodka
1 1/2 tbsp superfine granulated sugar
Special equipment: 6 (1/3-cup) ice pop molds
Blend all ingredients in a blender until smooth.
Pour purée into a sieve or colander lined with a double thickness of cheesecloth, set over a bowl. Let the mixture drain, undisturbed, for 30 minutes.
Discard the foamy solids in sieve. Pour liquid into molds and freeze at least . . . → Read More: Way Too Damn Hot Out: Midori-Melon Popsicles
After making the pasta and blueberry salad, I was left with roughly a cup and a half of blueberries. Sure, these are good on cereal or even on their own but I wanted to do something with them.
Then, I came across this recent recipe from Gourmet magazine. The finished color almost makes them look like healthy wheat muffins. Nope. It’s the brown sugar — ha! The cinnamon goes really well with the blueberries and the crumbly topping I added gives them more crunch and more visual appeal.
Blueberry Cinnamon Muffins
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 1/2 cups blueberries
2 tbsp cup oats
2 tbsp chopped pecans or walnuts
1 tbsp brown sugar
Put oven rack in middle position and preheat oven to 400 degrees. Use liners or spray non-stick cooking spray in each cup. You will get either 12 normal sized muffins or 6 jumbo-sized muffins.
Whisk together the butter, brown sugar, milk, and egg in a bowl until combined well.
Whisk together flour, baking powder, cinnamon, and salt in a separate bowl. Add . . . → Read More: A Pint of Blueberries, Part II: Blueberry Cinnamon Muffins
This recipe was in the most recent Eating Well and it seemed like it would be one of those dishes that was either surprisingly good or uh, not. It was the first thing. In fact, it was very, very good. The lime and the feta is some miracle-like combination and the thyme went wonderfully with the blueberries! There was absolutely nothing I didn’t like about this salad and I can see making it very often this Summer.
I’d also like to contribute this recipe to the Summer Salad event over at My Life as a Reluctant Housewife. A summer salad theme is a great idea — we could all use more hot weather meal ideas! And remember, blueberries are very good for you. That’s why I used the remainder of my pint of blueberries for a batch of Blueberry-Cinnamon muffins — coming later in the week. But for now –
What to do with a pint of blueberries, Part I: Blueberry Pasta Salad
1 lb boneless, skinless chicken breast, trimmed of fat (about 2-3 breasts)
8 ounces whole-wheat fusilli or radiatore (I used wheat penne)
3 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced, or 1/2 a white onion, diced
1/3 cup chicken broth
1/3 . . . → Read More: Blueberry Pasta Salad…Yeah, That’s What You Read
Ask for cakes…and you get cakes
So, I am very pleased with this little experiment. I met a fellow Portland blogger, got an entry all the way from Switzerland, a turtle cheesecake from Texas and jwa made me a pineapple upside down cake. I was expecting to not get any cakes as it’s hot this time of year and I only mentioned this cakefest on my blog. So, this was a pleasant surprise.
I was afraid I would have to assume alternate identities and bake things all weekend and sign up for a slew of new blog accounts and send myself fake entries. Whew — this was so much easier! Thank you to Archanna, Pushpa, Amy and jwa. And also, thanks again to everyone who has left comments over the last couple of days about Je Mange la Ville’s one year anniversary!
Now, let’s look at some lovely and festive baked goods, shall we?
I. Archanna at spicyana made a beautiful Black Forest Cake with Oregon Bing cherries and homemade cherry liqueur. If this cake were sitting on the counter at my house, I almost think it would seem too gorgeous to eat…almost.
II. Pushpa at PuSiVa’S CuLiNarY StUdiO sent . . . → Read More: Cake-athon 2006 Round Up
First off, Happy Bastille Day. Second — I can’t believe that started this blog one year ago today. Let’s see, what has changed in the last year — I have a new job and uh, I guess I’m a year older but that’s not really important. What is important is– I’ve had this blog for a whole year! To celebrate the one year anniversary of Je Mange la Ville, I suggested a cake-athon. While deciding what kind of cupcakes to make, I found two recipes that intrigued me — so I made both.
Lemon cupcakes with a lemon and cream cheese frosting and chocolate stout cupcakes with an espresso cream cheese frosting. Very different flavors but both cupcakes were really good. Seriously, the best cupcakes I’ve ever made. And, the nice thing about making two kinds of cupcakes is that I made a half recipe of each and then made one full batch of cream cheese frosting, that I divided to make frosting for both types of cupcakes. See, math can be fun.
The lemon cupcakes started with a recipe for lemon cake. I had made it a couple of years ago for one of jwa’s birthdays. We both liked . . . → Read More: Joyeux Anniversaire, Je Mange la Ville: Amazing, Celebratory Cake-athon Cupcakes!