July Food

7/4/19
Blueberry boy bait (with blackberries)
-10 oz flour
- 1 Tbsp baking powder
- 1 tsp salt
- 16 Tbsp butter
- 5 1/4 oz Brown sugar
- 3 1/2 oz sugar
- 3 eggs
- 1 cup milk
- 1/2 cup blackberries, cut in half
- 1 tsp flour
Topping
- 1/2 cup blackberries, cut in half
- 1/4 cup sugar
- 1/2 tsp cinnamon

Mix dry ingredients. Cream butter and sugars. Add eggs one at a time. Add flour and milk, alternating. Toss blackberries in 1 tsp flour. Gently fold into batter. Pour into greased 13x9 inch pan. Scatter rest of blackberries on top. Mix cinnamon and sugar and sprinkle evenly over top. Cook at 350 for 45 minutes.

June 2016 Food

6/1/19 - French Breakfast Puffs: https://smittenkitchen.com/2011/12/cinnamon-brown-butter-breakfast-puffs/

6/2/19 - Pickled sweet peas

6/2/19 - Rhubarb syrup

• 3 cups rhubarb
• 1 1/2 cups water
• 1 1/2 cup sugar
• 1/4 cup lemon juice

Bring rhubarb and water to boil. Cook on medium for 10 minutes. Drain. Add sugar to rhubarb juice. Cook until sugar dissolves then add lemon juice

Result: Way too thin. Should have cooked down to a syrup instead of just dissolving sugar.

6/5/19 - Dried pineapple

6/5/19 - Pineapple leather

6/29/19 - Southern tea cakes

6/29/19 - Blackberry syrup

• 4 lbs blackberries
• 2 cups sugar
• Juice from 1 lemon

Cook blackberries and sugar over medium heat to release juice, 5-10 minutes. Drain. Put juice back in pot and reserve pulp for other use. Add lemon juice and cook until syrupy.

Result: Overcooked. Now have blackberry jelly instead of blackberry syrup.

6/29/19 - Blackberry Lavender Cream Paletas

• Leftover pulp from blackberry syrup
• Lavender cream
• 1 cup milk
• 1/2 cup heavy cream
• 2 Tablespoons sugar
• 1 sprig worth of lavender

Process blackberry pulp in food processor. Combine milk, cream, sugar, and lavender in a small saucepan. Cook for 5 minutes to infuse cream with lavender flavor. Do not boil. Strain and chill cream. Drop chilled cream and blackberry pulp alternately into the popsicle mold.