Tag: crisp

corn blueberry muffins

Corny Blue Muffins

Corny Blue Muffins
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Corny Blue Muffins

Recipe by La Bellitude
Servings

12

servings

The best way to enjoy the lemon-blueberry connection is with a bit of cornmeal added to the batter. Not only does it add a rich sweetness but it adds to the texture as well, creating a crispy crust that you don’t get with just flour.

Ingredients

  • 1 stick unsalted butter

  • 1½ cups flour

  • 1 tbsp baking powder

  • 1 cup cornmeal

  • 1/2 tsp salt

  • 1 cup sugar

  • zest of two lemons

  • 1 cup milk

  • 4 egg yolks

  • 1 cup blueberries

  • 2 tbsp demerara sugar

Directions

  • Preheat oven to 375°F.
  • Melt butter and cool. Sift together flour and baking powder and whisk in cornmeal, sugar, lemon zest, and salt. Whisk together melted butter, milk, and yolks and add to flour mixture with blueberries, gently stirring until just combined.
  • Divide batter evenly among cups ⅔ full. Sprinkle tops of muffins evenly with the Demerara sugar. Bake muffins about 15 minutes. Remove muffins from cups and cool on a rack.

Notes

  • When baking muffins and other quick breads, you can tell if they’re done by listening to them. When the tiny little pops have almost stopped, it’s time to take them out of the oven.

Ottawa Rocket Salad

Ottawa Rocket Salad
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Ottawa Rocket Salad

Recipe by La Bellitude
Servings

4

servings

My take on a simple but elegant salad that I met on a trip to Ottawa. Good for lunch or brunch in any season.

Ingredients

  • 1 cup rocket (arugula)

  • 1 cup romaine

  • 1 cup tart apple, cut into matchsticks

  • ½ cup tomatoes

  • ⅓ cup crisp bacon, chopped

  • ¼ cup sharp cheddar, crumbled

  • snipped herb of your choice (I usually use tarragon)

Directions

  • Remove pulp from tomatoes, dice fine, and marinate in wine vinegar for 20-30 minutes. Combine greens, very lightly tossed with lemon juice and oil or a very light vinaigrette. Toss with other ingredients, sprinkle on snipped herb, and serve.

Notes


    raspberry meringues

    Sour Cream Cookies

    Sour Cream Cookies
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    Sour Cream Cookies

    Recipe by La Bellitude
    Servings

    24

    servings

    A breeze to make and not too sweet. Decorate them with the raspberry meringue and fresh fruit, and they taste, look, and feel decadent. (Recipe created by La Bellitude for TABLE Magazine. Photography by Brooke Lark.)

    Ingredients

    • 2¼ cups flour

    • ¼ teaspoon salt

    • 1 cup unsalted butter, cold

    • 2 tbsp sour cream

    • 2 eggs yolks

    • ½ tsp vanilla extract

    • ¼ cup sugar

    Directions

    • In a food processor, whisk together the flour and salt. Cut the butter into the flour until the mixture resembles fine crumbs. Mix in the sour cream, egg yolks, vanilla, and sugar until dough forms.
    • Turn the dough out onto a lightly floured surface or piece of parchment and knead lightly to bring it together. Roll out between sheets of waxed paper and chill.
    • Remove wax paper from chilled dough. Cut the dough into desired shapes and place on parchment or Silpat lined baking sheets. Bake in preheated 350°F oven for 10 to 12 minutes or just until lightly browned. Remove from the oven and cool on a rack; sprinkle with powdered sugar or decorate with little raspberry meringues or whipped cream and fresh fruits before serving.