Ten-Word Thursday: Blueberry Sauce
Aug 13th, 2009 by Marilyn
Oh sure, you’re thinking, sure. Radio silence for a week, and then just ten words? Well, yes. But they are a juicy ten. You may recall that we just came down from Lake Superior country, and up there, everywhere, blueberries. Wild blueberries from green brush, tumbling down from Canada, blueberries not from the store, little bursts of lake that tasted like the woods. They’re flung over salads with feta and almonds, swirled into muffins, sauced over ice cream and stuffed into every pie. I like blueberries – but Josie loves blueberries. So this Ten-Word Thursday is for Josie, the same girl who today managed to get up early, don her carefully chosen outfit, locate her book bag and head back to school.
This is a flurry of activity, it is, after what we’ve called The Summer of Nothing. It seemed she did not want to do classes, or camps, nor any effort that required organization, even forming a line. No, she wanted to swim, and hang with friends, scoop blueberry sundaes and climb rocks with old mom and dad in the cold waves of Lutsen, Minnesota. We let her, and now it’s back to the books. Will her head be empty as the berry bowl, or charged by summer’s fruit? We’ll see.
———
Berries, sugar, water
Minnesota-toted blueberry jam
simmer
spoon
sauce remembers.
Easy Blueberry Sauce: simmer 1-2 pints blueberries with dash of sugar and splash of water. When warm and sugar has dissolved, add about 1 cup good-quality blueberry jam or preserves. Stir to melt and combine. Optional: add a squeeze of lemon or pinch of nutmeg for extra flavor. Serve warm over pancakes, waffles, ice cream. May also spoon directly into mouth.
For even more zing try adding another fresh summer fruit, like sliced peaches, plums or nectarines.
So – do you have a few words on berries? Pancakes, waffles, pound cakes or cobblers? Is there a pandowdy in the house? Tell me how you like your blueberries – and please, keep it to ten, and make it juicy.
Oh. My. Goodness. Yum!
+Jessie
Muffins, Cobbler, Pie, Jam or just a little fresh cream.
Instructions on Trader Joe’s Raspberry Preserves: “Use as a spread on toast, bagels or sandwiches”. Who knew jam needed instructions?
Only 10 words to describe blueberries? You do make tough challenges, no? OK:
Summer’s most scandalous secret hidden behind taut, thin blueberry skins.
Beautiful pictures, lovely writing. Tempting blueberries. Hard to resist.
Note to self — blueberry muffins: next time remember the baking powder.
Okay, so that was eleven words.
The good thing about 12 year old daughters (or at least mine) is how easily they forgive mom’s cooking disasters.
Cheers!
Jennifer
Yum! It’s so funny to see these pictures — I feel like I have almost the same ones in my photo album. My friend’s family has property RIGHT on L. Superior near Lutsen, too, and I loved eating wild blueberries up there. Small world…
I have prolonged Summer with a ziplock and a freezer.
Gorgeous photos!!! Remind me to look at this again in January to warm up!!
Pick berries all day
Close my eyes to sleep
BERRIES!
Plump, toddler hands love putting plump blueberries in his mouth.
Over hot, bubbling brie and tucked into freshly baked muffins.
okay…I have been a busy bad blogger…but this blueberry sauce…
now that is GOOD!! I must make…must!
Tiny wild blueberries by the quart. Muffins, crisp, on cereal.
Scones that I freeze and bake later thanks to you!
I love your copper saucepan! Oh if only… And the blueberry sauce looks fantastic as well. I only wish every bit of produce hadn’t melted on the vine/tree/in the ground here in southeast Texas. Next year??
Cheers,
*Heather*