It’s not often that we make dessert specifically for after dinner. Sure, we make treats from time to time, but almost never do we think of making something to have ready once dinner is done. This past Sunday was an exception, when we decided to make Thomas Keller’s Blueberry Cobbler. We made sure to have it in the oven before we started cooking dinner, and it came out right as we were serving, allowing it to rest and cool a bit before we served up some cobbler.
Philadelphia-Style Blueberry Ice Cream
We mentioned last Friday that our neighbors gave us a bunch of blueberries before going away on a trip. We knew that we’d be able to put them to good use, somehow, perhaps even to share with the volunteers at our weekly walk. After all, shouldn’t sharing be contagious? We think so, so we searched our archives and found this easy, probably the easiest, ice cream recipe.
Blueberry Mostarda
Just yesterday, our neighbors called, asking if we could use some blueberries. They were going out of town, and, rather than letting the berries go to waste…. On top of that, we’d just bought blueberries this week; they’re starting to come into season, so we have a bunch of blueberries to go through. Fortunately, we hit the stacks and found a couple of recipes that will help us use them. First up, Blueberry Mostarda.
French Blueberry Tart
Sometimes, everything just comes together as if preordained. Such as with this tart. We had several pints of blueberries sitting in the refrigerator, we knew we’d be picking up a log of goat cheese from the CSA, and, we were browsing Eric Lanlard’s new book, Afternoon Tea, and saw this recipe. We felt we were fated to make this tart. And, now that you’re reading this, perhaps you’re fated to make this tart, too. Don’t worry, we’ll help.