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.