Born, raised and now living as an adult in the Garden State - known elsewhere in the country as the armpit of America - was certainly a challenge for me growing up and especially at college. A friend of mine from Oregon (best known as the filming location for The Goonies) once tried to convince me that his state was infinitely better than mine to which I responded with three pages of notes proving to him that New Jersey was without question the greatest state in the union.
Being from New York, Jamie would, without question, disagree with me, but let's face facts, people - she lives in New Jersey too.
Why all this talk about New Jersey? Because I just gorged on two handfuls of Jersey blueberries - on sale 2 pints for $5 at Garden of Eden. Some of them are the size of cherries! Ah, New Jersey. Point is, they're ripe, they're local (hopefully not as local as exit 13 on the New Jersey Turnpike) and boiled down with some maple syrup, some sugar, and some spices they make a fabulous topping for vanilla ice cream (not to be confused with frozen yogurt).
Blueberry Sauce
Recipe adapted by Jamie from the great, amazing Deborah Madison, author of Vegetarian Cooking for Everyone.
3 cups blueberries, stems removed.
2 teaspoons REAL maple syrup
1/3 cup of sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 pinch ground nutmeg
juice of one lime to taste
Rinse the berries, drain them, and put them directly into a saucepan.
Add the maple syrup, sugar and the spices.
Bring to a boil, stirring here and there until the berries fall apart and the sauce looks good enough to scald your tongue on because you can't wait to try it.
At this point, add the lime juice.
Depending on the sweetness of the berries, the sauce may need a little more sugar, so sweeten to taste.
Couldn't be easier! Serve warm over vanilla ice cream, like I did last night. Any leftover sauce would be insane over french toast, dutch babies (a.k.a. german oven pancakes) or pound cake. We're thinking a good cold, spoonful of the sauce would also be great stirred into some greek yogurt.
2 comments:
Without question.
ooooh - you've made dutch babies for me before - not popovers. I cannot BELIEVE I missed the popovers in Maine! Another trip to Bar Harbor is in order. And we'll make this sauce after hiking and picking the blueberries. Yum.
Post a Comment