It’s early in the morning, the air is nicely warm and the wind carries the fungous smell of moist forest ground. All around us are blueberry bushes in the light shadow of birches and pine trees. This means summer for me! Slowly we pick berry and berry. After two hours I feel completely relaxed and our basket contains one kilogram of Blueberries.
Back home we washed the fruits, picked out the leaves and started to cook blue berry jam. Again we decided to go for the purist version using just blueberries, sugar and lemon juice. The lemon juice adds some tartness and is important for the gelling process. Together with sugar the acid is needed to bring the pectin molecules closer together to form pectin chains which is the reason why the jam is gelling.
And as I had the feeling that recipes for jams made without jelly sugar is interesting for some people, is here my recipe for blueberry jam:
It’s summer. Maybe the weather is autumn-like (which is somehow typical German) but the strawberry stall is back at the Albertus-Magnus-Place and this means: It’s summer. They are selling strawberries from a local farmer and the special offer of the week were two Kilogram for five Euro! I did not hesitate and bought a basket for my beloved boy friend. As I’m allergic against strawberries he had the two kilos for himself and so he had enough fruits to cook jam, to snack them pure and to bake a cake.
And as I like some cake as well we made come with blueberries for me as well. The base of this little tarteletts is Sablé Breton, which I found on Michas Grain de Sel, and which I topped with an elderflower flavoured cream and with berries (of course). The delicate flavour of elderflowers fits to the berries very well. The cream is very easy and contains just elderflower syrup and whipped cream. A perfect cake for lazy weekends!
It’s berry season! After we spent the last weeks with cooking red currant, raspberry and strawberry jam we turned our attention to the blueberries. Beside of cooking jam I set some aside to use them for a little weekend treat. Together with some quark I baked quark blueberry pastries.
For the dough I used my sweet starter which was just freshly feed. But like for this Sonntagszopf you can use Lievito madre or a biga instead. What ever you choose as a preferment, it will be delicious!
When I have some old sweet rolls I love to use them in the swabian variation of bread pudding. It is called “Ofenschlupfer” and consists traditional of sliced rolls and apples, soaked with eggs and milk, sprinkled with sugar and baked until golden. It is one of my favourite dishes of my childhood.
In the last years I forget this family recipe a little bit. What a pitty – it is such a delicious dish, a of a soft bread layer under a crispy crust, a mixture of tangy fruits and sweet caramel. Served with a vanilla sauce it is a great dessert (or main dish if you choose not to share it)
Today I prepared a variation of the traditional recipe and used blueberries instead of apples.
It tasted great and I promised myself that I will cook Ofenschlupfer more often in future! Continue reading