YumSugar

Yummy Link: French Toast with Homemade Blueberry Syrup

YumSugar — Thu, 15 May 2008 05:00:48 -0700

Pancakes, waffles and French toast just seem to taste better when you make your own syrup. Here you can find a great French toast recipe, plus one for homemade blueberry syrup. - 80 Breakfasts

Cooking the Cover: Bon Appétit's Blueberry Pancakes

YumSugar — Mon, 28 Jan 2008 08:13:31 -0800

I have been drooling over the cover of the February Bon Appétit cover ever since it landed in my mailbox a few weeks ago. On a stark white background sits a huge stack of whole grain pancakes topped with blueberry syrup. Yesterday evening, YumJimmy and I finally decided to curb our pancake cravings by whipping up our own batch. So imagine our surprise when we found out that today was actually National Blueberry Pancake Day! Talk about a fun coincidence.

So, how did ours turn out compared to theirs? Find out, and get the recipe so you can try it at home, just read more.

We did the recipe up exactly as it stated. The batter ended up being really thick, and a bit difficult to work with. If I make them again, I'll definitely thin it out a bit. We ended up botching the first few - Does this happen to anyone else? - and so I ate them plain as the others cooked. I wasn't sure if I liked the flavor, it was definitely whole grain and chewy. YumJimmy thought they tasted too healthy and I had to agree with him. However, once I doused them with the blueberry syrup it was heavenly.

Whole Grain Pancakes with Wild Blueberry-Maple Syrup
From Bon Appétit, February 2008

1 cup plus 2 tablespoons maple syrup
1 cup frozen wild blueberries
2 cups whole grain complete pancake and waffle mix (the Bon Appétit Test Kitchen used Kodiak Cakes brand)
2 cups buttermilk
6 tablespoons wheat germ
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
2 tablespoons (1/4 stick) butter

Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm.
Meanwhile, combine pancake mix, next 4 ingredients and 2 tablespoons maple syrup in medium bowl and whisk to blend (batter will be thick).
Melt 1 tablespoon butter on griddle or in 2 large nonstick skillets over medium heat. Drop batter by 1/4 cupfuls onto griddle or skillets and quickly spread with back of spoon into 3- to 4-inch rounds. Cook pancakes until brown and cooked through, about 2 minutes per side. Transfer to plates. Repeat with remaining butter and batter. Serve with syrup.

Nutritional Information
One serving contains the following (2 pancake equals one serving): Calories (kcal) 389.92; %Calories from Fat (kcal) 55.03; Fat (g) 6.11; Saturated Fat (g) 3.14; Cholesterol (mg) 16.60; Carbohydrates (g) 74.63; Dietary Fiber (g) 6.24; Total Sugars (g) 45.24; Net Carbs (g) 68.39; Protein (g) 10.23

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Reader Recipe: Chocolate Chip Pancakes With Blueberry Syrup

YumSugar — Tue, 17 Mar 2009 16:00:16 -0700

Cooking when you don't have all the ingredients on hand can be frustrating, but it can also be empowering: Since you have to think on your feet, some of the most successful outcomes are born out of limited circumstances.

TeamSugar regular FinnLover has long been the master of innovatively tweaking reliable recipes based on what she has in her kitchen. So guess what happened when she ran out of maple syrup for her pancakes? Finn improvised (and improved) her recipe by adding chocolate chips to her pancakes and using frozen blueberries stowed in her freezer to make a delectable compote. To see the recipe, which left me with a hankering for a sweet, sticky breakfast, read more.

Submitted by TeamSugar member FinnLover

Dark Chocolate Chip and Blueberry Pancakes
Adaptation of a Nigella Lawson recipe.

I just made these for breakfast and they were so good! They're a twist on a pancake recipe I posted a while ago. I just added some dark chocolate chips to the batter and made a simple blueberry syrup to serve with them because I was out of maple syrup. They were to die for!
Here's the original post:
http://teamsugar.com/group/30207/recipes/2607875

Ingredients

- 225g plain flour
- 1 tablespoon baking powder
- pinch of salt
- 1 teaspoon sugar
- 2 large eggs, beaten
- 30g butter, melted and cooled
- 300ml milk
- 125g 70% cacao chocolate chips

For the blueberry syrup:
- frozen blueberries
- a splash of water
- brown sugar
- a tbsp or two of lingonberry or raspberry jam

Directions
1. In a big bowl, mix together the flour, baking powder, salt and sugar. Beat in the eggs, melted butter and milk. Add the chocolate chips. Leave the batter for about 20 minutes before using it; and you may then want to add more milk to the mixture if it's too thick to pour in the pan.
2. Put the frozen blueberries in a small saucepan. Add a splash of water to get it going and a bit of brown sugar. Bring it to a boil. Add the jam and more brown sugar if necessary. Let simmer for 5 to 10 minutes until it becomes thicker and syrupy.
3. Pour some batter in a non-stick pan (medium heat). When you cook the pancakes, remember that when the upper side of the pancake is blistering and bubbling it’s time to flip it and cook the second side. It will only take about 1 or 2 minutes.
4. Makes about 11 blini-pan-sized pancakes, maybe 16 silver-dollar-sized ones on the griddle. Serve with the blueberry syrup.

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Starbucks Focuses on Healthy Menu Items

YumSugar — Tue, 30 Jun 2009 11:30:13 -0700

At the beginning of the month, Starbucks announced it would be rolling out a new "Real Food. Simply Delicious" campaign on June 30 to highlight its focus on all-natural ingredients. Starbucks has reformulated 90 percent of its baked goods to make them free of high-fructose corn syrup, artificial flavors, food coloring, and some preservatives. It has also added menu items today: the Strawberry-Banana Vivanno, Blueberry-Oat Bars, Banana-Walnut Bread, and two lunch salads, the Classic Salad and a Farmers Market Salad. To learn more about what you'll find at Starbucks keep reading

Happy Hour: Blueberry Martini

YumSugar — Mon, 03 Nov 2008 14:01:37 -0800

Although I enjoyed fresh blueberries this past weekend, I know their supply is winding down at the market, which is why I've been searching for ways to prolong their existence at my table. Then one day, out of the blue (pardon the pun), I came across some Stirrings Wild Blueberry, and I had my answer.

All you need is vodka and the syrup, which is made from real blueberries. In a matter of seconds, you've got blueberry cocktails for everyone! This drink is ideal for tailgates or large parties because it's so easy to make. Check out how and read more.

Wild Blueberry Martini
From Stirrings

Ingredients

2 parts Stirrings Wild Blueberry Mixer
1 part Smirnoff Vodka
Lime wedge

Directions

In a cocktail shaker, combine Wild Blueberry Mixer, vodka, and plenty of ice.
Cover and shake vigorously.
Strain into a martini glass and garnish with a lime wedge.

Makes 1 martini.

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Come Party With Me: Fourth of July - Dessert

partysugar — Wed, 25 Jun 2008 15:00:34 -0700

Every year on the Fourth of July, I like to make a red, white, and blue dessert. It's my personal salute to America. While a flag cake is festive, this year I'll wow guests with a red, white, and blueberry cheesecake tart.

The easy, crisp crust is a mixture of ground graham crackers and almonds. The filling is smooth, creamy, and classic. The red topping is a juicy syrup made with red plums. Garnished with plump, burst-in-your-mouth blueberries, this is one star-spangled dessert.

To learn how it's made, read more.

Red, White, and Blueberry Cheesecake Tart
From Everyday Food magazine

Ingredients

6 graham crackers (2 1/2 by 5 inches each)
1/3 cup whole almonds
1 1/4 cups sugar
4 tablespoons unsalted butter, melted
2 bars (8 ounces each) reduced-fat cream cheese, room temperature
1/2 cup reduced-fat sour cream
1 large egg
1/2 teaspoon pure vanilla extract
Pinch salt
4 red plums (1 to 1 1/2 pounds total), halved, pitted, and cut into 1/2-inch dice
1 tablespoon fresh lemon juice
1 pint (2 cups) blueberries

Directions

Make crust: preheat oven to 350°.
In a food processor, grind graham crackers, almonds, and 1/4 cup sugar until finely ground; add butter, and process until moistened. Transfer to a 9-inch removable-bottom tart pan. Using the base of a dry measuring cup, press mixture firmly into the bottom and up sides of pan. Freeze at least 15 minutes.
Make filling and bake: carefully wipe processor blade and bowl clean. Place cream cheese, sour cream, 1/2 cup sugar, egg, vanilla, and salt in food processor; blend just until smooth.
Place tart pan on a rimmed baking sheet; fill with cheesecake mixture.
Bake until filling is just set, 30 to 35 minutes. Transfer tart pan to a wire rack to cool completely.
Meanwhile, make topping: in a medium saucepan, combine plums, 1/2 cup sugar, and lemon juice. Cook at a rapid simmer over medium-high heat, stirring frequently, until mixture is jamlike and moves around pan in a single mass when stirred, 15 to 25 minutes (time will depend on ripeness of fruit). Reserve 1 tablespoon cooking liquid (no solids) for blueberries; cool remaining plum mixture.
Assemble tart: leaving a 1-inch border, spread cooled plum mixture over tart. Reheat reserved plum liquid (on stove or in microwave) until liquefied. In a medium bowl, combine with blueberries, and scatter on top of plum mixture.
Chill until ready to serve, at least 2 hours and up to 1 day. Remove from pan before serving.

Serves 8.

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Move Over Pomegranate, Yumberry's in Town

YumSugar — Mon, 21 Apr 2008 15:18:33 -0700

I was originally introduced to the yumberry - officially known as yangmei or waxberries- while at the 2007 Winter Fancy Foods Show. The fruit looks a lot like a soft lychee; however, the inside is a solid fruit with a deep reddish hue, similar to a pomegranate. Naturally, since everyone is on the antioxidant train, a company has come out selling the juice of the yumberries. In China the Yumberry Juice company sells everything from syrup to sparkling juice, but in the US they're currently only offering several variations of juice. Recently I picked up a bottle of their Yumberry with the Blues mixture and gave it a try. To find out how it is, read more.

The juice is a deep ruby color, you first think of pomegranate juice, and then you think of how you can't go anywhere near your white carpet and how you wish you weren't wearing a light-colored shirt.

The juice itself smells much like every other dark berried or pomegranate juice: sweet, fragrant, and a little oaky. And while the taste is much like pomegranate juice, the tart flavor is lightened by a sweet, fruity berry flavor. I chalked the sweetness up to the blueberries, although the aftertaste was slightly sweeter than pomegranate/blueberry juice.

I hate to constantly compare yumberry juice to pomegranate, but they're actually quite similar. So if you're a Pom fan, definitely hunt this stuff down - I found mine at Whole Foods - and if you're feeling adventurous try cooking with it or mixing up a cocktail. After all, a Pomtini sounds divine, but doesn't a Yumtini sound even better?

Unusual Dessert: Blueberries in Wine

partysugar — Mon, 13 Aug 2007 15:51:31 -0700

Lately, I've been craving blueberries so much, I had to find a dessert recipe that would highlight their pure tart flavor. I came across many cake, pudding, and pie recipes, but was in the mood for something different, something unusual that would shock my guests. I had an Eureka moment when I found this recipe for blueberries in a black pepper-Syrah syrup. While the name sounds sophisticated and complicated, this dessert is surprisingly simple to put together. It's a heavenly finish to an elegant summer dinner and pairs decadently with a chocolate truffle and a glass of bubbly, so get the recipe, just read more

Blueberries in Black Pepper-Syrah Syrup
From Sunset magazine
Image Source

1 bottle (750 ml.) Syrah
1/4 cup sugar
1 teaspoon vanilla
1/2 teaspoon freshly ground black pepper
3 cartons (6 oz. each) blueberries, rinsed and drained
Twists of lemon peel

In a small pan, combine Syrah and sugar. Boil over medium-high heat (watch to make sure mixture doesn't boil over), stirring often, until reduced by about half, about 15 minutes.
Stir in vanilla and pepper and let cool.
Put blueberries in a bowl and pour Syrah mixture over them. Chill airtight for at least 2 hours or up to 1 day.
Serve in small dessert bowls or glasses garnished with twists of lemon peel.

Serves 6.

Nutritional Information: CALORIES 132(2% from fat); FAT 0.3g (sat 0.0g); PROTEIN 0.8g; CHOLESTEROL 0.0mg; SODIUM 12mg; FIBER 2g; CARBOHYDRATE 23g

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Pancakes, Pancakes, Pancakes

partysugar — Mon, 28 Jan 2008 01:18:31 -0800

Is it just me or does it seem as if pancakes are popping up all over the place? For example, today is National Blueberry Pancake Day and on February 2 it's International Pancake Day. To properly celebrate this breakfast favorite, I've put together a quiz of fun pancake facts. So get your syrup ready and take the quiz now!

Source

Take the quiz

Yummy Links: From Waiters to Laptop Bags

YumSugar — Tue, 03 Apr 2007 11:58:35 -0700

Be sure not to miss this exposé into the world of waitering by The Amateur Gourmet. It's a great read. - Serious Eats
Ever get a bottle of wine and discover it's been "corked"? A lot of people would just throw it out, but just a little Saran Wrap will help uncork corked wine. - Cheap Fun Wines

Not everyone seems to eat Peeps, but I think everyone can appreciate these Peep S'mores. - Baking Bites
Warning: I'm about to make a seriously bad pun. These edible cigars with garlic-yogurt dipping sauce are smoking! I can't wait to try these. - Hooked on Heat
Think you hate tofu? Oh but think again. How could you hate something that is dredged in flour, browned in butter and then slathered in maple syrup? - Gastrokid
The bf has been trying to get me to bake a tomato pie for the last two years. Maybe he'll settle for this drool-worthy tomato and olive tart. - What's For Lunch, Honey
These vegan blueberry muffins look so tasty you probably won't notice that they're missing the butter. - Have Cake Will Travel
Once again, Elise manages to make even simple things like creamy asparagus soup look amazingly elegant. - Simply Recipes
And this is not food related in any way, but geeksugar's giving away a pink laptop carrier that is probably too fancy for the market, but if you win it, you could always try. - geeksugar