Archive for February 29, 2008

Rhubarb and Vanilla

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Two weeks ago, I saw some large bright red stalks of rhubarb at Whole Foods. I bought some on impulse but I had no idea what I was going to do with them. They sat in the fridge for a week before I decided to use them. I didn’t want to make a pie crust. I was thinking strawberry or raspberry rhubarb jam but I didn’t have any of those. What I do have, is a lot of vanilla beans.

Quick Vanilla Rhubarb Jam

  • 3 – 4 cups chopped rhubarb
  • 3/4 – 1 cup sugar
  • 1 vanilla bean
  • 1 cup of water

Cut up the rhubarb into one inch pieces. Split the vanilla bean, no scraping needed. Simmer everything together on medium high till you get the desired thickness. 20mins gave me a somewhat thin jam, light and tart with the vanilla adding a warm sweet undertone. You can add less water or simmer longer to get a thicker result.

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Reusing a jelly jar, bottled with the vanilla bean. Made about a jar and a half’s worth.

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On top of goat yogurt, the vanilla specks are pretty. Also tasty on oatmeal.

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February 29, 2008 at 3:23 pm Leave a comment

Almond Blueberry Cookies

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I finally finished up with work this week and have much food to share. Here are some blueberry cookies I made last week. They are really best done with fresh blueberries.

Almond Blueberry Cookies

  • 3/4 cup organic shortening or butter
  • 3/4 cup sugar
  • 1/2 tsp almond extract
  • 1/8 tsp cinnamon
  • 1 egg
  • 1 cup flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 cup blueberries

Preheat oven to 350°. Cream together shortening, sugar, cinnamon and almond extract. Then incorporate the egg, followed by almond flour and flour with baking powder and pinch of salt. When the dough is done, gently mix in the blueberries so not to break them. For a neat cookie, take about 2 tablespoon of dough and form into a ball with your hand (will make about 20). Or you can do a drop cookie and just scoop dough straight to baking sheet. Remember to space them out, they will spread. Bake for 20mins, should be light golden brown all around.

When they are warm and soft, they are kind of like muffin tops. When they cool, they become crispier.

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February 29, 2008 at 2:31 pm 10 comments


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