A Life in Food by real-life Chef Cheryl Bennett
Blueberry Mini Pies are the epitome of summer. Ripe, juicy blueberries fill delicious buttery dough for the perfect hand-held pie. Perfect for lunch bags, afternoon treats or beach day picnics, these mini pies are small enough for little hands and great portion control for big hands.
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Let me say that I think we should appreciate our Mom’s on more than just one day a year… It is an incredibly important job that is sometimes thankless. Through terrible two’s and rebellious teenage years, through laughter and tears, joy and fear… you are there for it all.
So, to every Mom out there: Happy Mother’s Day today and everyday for all that you do!
Now that I’ve earned my birthday and Christmas presents for next year, let’s get to it.
This weekend is Mother’s Day and the Internet, food magazines, morning shows, cooking shows, even the evening news is filling the space between our ears with recipes to make for Mom…
Most of them even look really good! But here’s the problem: MOM isn’t the one making them! (I hope)!
More than a few of the recipes featured have ingredient lists long enough to make even the average home cook sweat under the collar, much less someone who rarely ventures into that mystical space from where food magically appears.
Some of you out there are lucky enough to live with people who actually know: A. where the kitchen is located in your home and 2) how to find things in this mysterious room. Then, there are those of you who live with people that open the fridge door, stand there staring at it’s insides and then ask you “what is there to eat?”.
Well, even THOSE people can handle this recipe.
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Brunch. This word can illicit sheer dread if you work in a restaurant.
It is by far the least favorite service to work. For the average person who has no idea of what it entails to work a brunch service, it conjures up an image of a leisurely, relaxing meal with a few bloody marys.
That being said, I very much enjoy making brunch at home. It happens so infrequently that it is almost like a treat. Yes, I did just say making brunch is a treat… Some of you are questioning whether or not I’ve already had a few bloody marys I’m sure.
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It is that time of year again when we all resolve to do better, eat better & live better. Life is about balance and although we may be a bit more stringent about our eating habits, every now and then one needs dessert.
Giving in to something a little less detrimental can keep us from going through a midnight fridge raid, faces smeared with chocolate sauce as if it were war paint… and in that crazed state it would be a war in which we had clearly been defeated.
We are all familiar with the pangs of deprivation and quite honestly, I’m not a fan. In lieu of depriving myself from culinary pleasures, I’ll temper them with a better choice.
Pavlovas are the lighter side of sweet. They are a meringue, made from egg whites and a bit of sugar. Granted, there is a billowy layer of whipped cream (and fruit!) piled on top, but if you are being extra good, you can omit the whipped cream… although that will change the dessert entirely.
While pavlovas are not cloyingly sweet, they pair well with fruit that is slightly tart. If you happen to live in a region where fresh passion fruit is available, that is a delicious option. I like pairing this with raspberries as well because they are not overly sweet and their crimson hue looks strikingly beautiful against the stark white of the cream.
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It’s been awhile since I’ve had dessert and with the holidays right around the corner, that streak will be coming to a screeching halt.
Making a dessert like this is generally not too time-consuming which is a game-changer during the holidays when we are all pressed for time and running on empty.
This particular trifle comes together fairly quickly since there is no cooking to speak of, just a bit of manual labor and even that is minimal.
Trifles are a bit like window shopping… because they are usually served in a clear vessel, you can take a look at what you are getting before you decide to plunge in.
They are lovely with all of their layers and I like doing these individually so everyone gets a beautiful dessert all to themselves. (and the fact that I don’t own a proper trifle dish has something to do with that decision as well…)
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Black and Blueberry Freezer Jam is quick, easy and delicious. It is a great recipe for those new to canning, as it doesn’t require much fussing about.
While Hurricane Irene is approaching, I’m doing what any sensible girl would do… making jam. I like the simplicity of freezer jam because you still get all the flavor of summer fruit, but it is quicker and easier than sealing everything in a water bath and let’s be honest, sometimes a girl just needs a “shortcut”.
This recipe will take approximately 20 minutes from start to finish, then the jars will sit for a few hours and it’s done. How easy is that?! The best part about this is making whatever flavor combination you like. That’s the fun part of cooking, there really aren’t many “rules” when it comes to combining flavors. If you like it, that’s what counts.
I bought my berries in the middle of summer when they were at their peak and stored them in the freezer until I was ready to make jam. The best way to do this is to lay them out in a single layer on a sheet pan and put them in the freezer for a few hours until they are completely frozen. Then put them into a resealable freezer bag.
I was fortunate enough to find organic ones in pristine condition, so I loaded up! That is the only mandatory condition when making jam: the fruit you use absolutely MUST be perfect. If it has any bruising, remove it. If there is even the tiniest bit of mold, toss it.
The last thing you want to do is introduce that into an entire batch of jam because it will ruin everything (there goes all of your time, effort and money).
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This berry slushy is made from 4 ingredients and comes together in about 5 minutes.
With a majority of the country suffering from a blistering heat wave, the thought of turning on the stove is honestly nauseating. I’m sure I’m not alone in this, but when it is this hot I can barely stand the thought of eating anything warm so I decided to raid the freezer to see what I could make that did not involve cooking.
Luckily for me, I had stored a few pints of summer berries at their peak and I had some left-over simple syrup from the Summer Sangria so I was in business.
When I was younger, a slurpie was one of my favorite summer treats. However, knowing what I know now I realize that perhaps all that sugar isn’t the best thing for me so I’ve started making my own version of a “slurpie”. (I still get a frozen coke when I’m visiting home, it’s just a food memory that I can’t go without, but more on that another time)
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