My wife bought some blueberries this week and they were wonderful. Seeing that she made waffles for the family this morning, it was only natural to turn the berries into blueberry syrup. The berries keep their tartness and contrast nicely with the sweetness of the simple syrup. My eldest likes the purple color that is achieved when you scoop the syrup onto whipped cream. Whether this is your interest or not, try this syrup the next time you make breakfast and enjoy yourself!
1 C Fresh blueberries
3/4 C Light brown sugar
3/4 C Water
Pinch table salt
1/8 t Pure vanilla extract (optional)
- Wash the blueberries.
- Combine the sugar and water in a small sauce pan and cook over high heat until thickened (about 7 minutes). You will want to stir the water as it cooks to keep it from boiling over.
- Remove from heat and add the blueberries, salt and vanilla.
- Place the pan back onto low heat and cook until the berries start to soften and release their juice.
- Serve warm.
Cook’s note: You can add a little (1/8 t) of fresh lemon zest instead of the vanilla to give the syrup a citrus brightness.
2 1/2 Pounds russet potatoes
1/2 C Heavy cream
1/2 C Butter
2 T Garlic, minced
1/4 C Parmesan cheese, shredded
Salt & pepper to taste
1. Wash the potatoes and cut into 1 1/2 inch cubes.
2. Set a large collander into a large stock pot. Cover the bottom of the pot with 1 1/2 inches of water. Set the pot over medium high heat.
3. Add the potatoes, cover with a tight lid and steam the potatoes for about 15 minuts.
4. Carefully remove the collander and rince the potatoes under running water to remove the starch.
5. Add water to the pot so you have 1 1/2 inches again. Return the collander to the pot and contiue to steam the potatoes until a knife inserted slides in easily.
6. Remove the potatoes to a large bowl and mash them with all of the remaining ingredients.
Cook’s notes: You can peel the potatoes, but the skins have nutrients and add a texture to the finished potatoes.