Video: How to Make James Beard's Blueberry Clafoutis

 

We've partnered with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll continue sharing instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

Clafouti, a classic French dessert from the Limousin region, is traditionally made with sour cherries, but this version becomes all-American with the addition of blueberries. A... Read more >

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5 Easy Ways to Use Up Summer Fruit Before It Goes Bad

 

Summer fruit is so precious and fleeting, sometimes it can be hard to hold back at the market. We come home loaded down with baskets of cherries and blueberries, quarts of tiny plums and fuzzy peaches. And inevitably some of it ends up crossing the line between peak ripeness and too-mushy-to-eat-raw, and we toss it. But this summer, make it your mission not to let over-ripe fruit go to waste. Transform those bruised nectarines, mushy apricots, and smashed strawberries into jams, scones, homemade cocktails, smoothies. Make the most of the season. Leave no stone fruit unturned. Here's how:

 

1) Make a hodgepodge compote: peel and dice whichever fruits have become mushy and over-ripe: peaches, apricots, cherries, rhubarb, it doesn't matter. In a medium saucepan, combine the fruit, a squeeze of lemon, and a couple of heaping tablespoons of granulated sugar. Simmer on low heat until the fruit has broken down and the mixture is beginning to thicken, about 10-15 minutes. Taste. If it's too... Read more >

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What We're Reading: November 18, 2014

 

Move aside ketchup, blueberries are coming for the condiment crown. [Eater
 

The history of the traditional Southern Thanksgiving. [Serious Eats
 

The environmental benefits of the clean plate club. [NPR

 

Could you live in a world without chocolate? [Fox News
 

Enter the mind of Nordic icon Magnus Nilsson. [FR
 

Embrace your inner Winnie-... Read more >

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Watermelon: Sweet and Savory

Bay Scallop Ceviche with Watermelon and Black Sesame

 

Though it's most often eaten on its own—cold, sliced, no recipe needed—watermelon can be a refreshing counterpoint to strong flavors like mint and ginger, tart lime, and even spicy, marinated pork belly.

 

Bay Scallop Ceviche with Watermelon and Black Sesame

Festive and flavorful, this no-cook dish will help you keep cool during the season's final heat wave.

 

Chilled Watermelon Soup with Mint and Ginger

Serve this vermilion-hued soup as a palate cleanser, appetizer, or even dessert.

 

Zak Pelaccio's Pork and Watermelon Salad... Read more >

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Recipe: Sweet Corn Budino with Blueberries and Cornmeal Shortbread

Karen DeMasco's recipe for Sweet Corn Budino with Blueberries and Cornmeal Shortbread, adpated by the James Beard Foundation

 

This homey budino from JBF Award winner Karen DeMasco will test your loyalty to Grandma's corn pudding. Corn kernels sweeten a custard base, which is topped with blueberry compote and accessorized with cornmeal shortbread cookies. It's a dessert to make for a dinner party with good friends. 

 

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Recipe: Blueberry Boy Bait

Kierin Baldwin's recipe for blueberry boy bait, adapted by the James Beard Foundation

 

It's said that boy bait, a standard-issue, homespun coffee cake, gained its flirty name at a national Pillsbury baking contest, where teenage boys found the treat to be impossible to resist. At the Dutch in New York City, pastry chef Kierin Baldwin soups up her boy bait with blueberries: some are folded into the batter, while the rest are scattered on top before baking. Coupled with a scoop of ice cream or a mug of coffee, it's sure to lure in everyone. 

 

Get the recipe here.

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Recipes: Fourth of July Desserts

Claudia Fleming’s Shortcake Biscuits with Rosé-Poached Rhubarb Give your Fourth-of-July table the colors of the Stars and Stripes with these red, white, and blue desserts. Chamomile Panna Cotta Top this delicately perfumed panna cotta with a simple blueberry compote. Shortcake Biscuits with Rosé-Poached Rhubarb Cooked egg yolks are the secret weapon in these tender shortcakes from JBF Award winner Claudia Fleming. Strawberry Pavlova The national dessert of a different colony, this pavlova from chef Ben Batterbury is loaded with strawberries and

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Blueberry Recipes

blueberries

In a season that delivers an abundant crop of new fruits, blueberries may be our favorite. Here are some of our favorite blueberry recipes from our collection. Corncake with Blueberry Compote This simple and healthy cake captures the sunniest flavors of the season. Blueberry–Yogurt Muffins Creamy yogurt gives these muffins a moist crumb and barely-there tang. Bake a batch for a week's worth of on-the-go breakfasts. Blueberry Slump This cousin of cobbler is prepared on the stove top.

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Recipe: Blueberry Kuchen

Blueberry kuchen If you hail from the Midwest, you may have heard of kuchen: it's the German word for cake. These crumbly and streusel-topped treats were imported to the Dakotas, Minnesota, Wisconsin, and other states in the region by German immigrants. This kuchen recipe from chef Jeffrey A. Savage of On the Marsh Bistro is made with almond flour and juicy blueberries. If you want to make it extra special, spin up a batch of his Grand Marnier–blueberry ice cream to go on top.

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