An easy recipe for blueberry and lemon parfait, tips for marinating your meat, a review of a new candy bar, and more.
Easy recipe: Fresh Blueberry and Lemon Parfait
1 pint fresh blueberries (2 to 2 1/2 cups) washed
1 package (3.4 ounces) instant lemon pudding
1 1/2 cups milk
1 cup heavy (whipping) cream
12 gingersnap cookies, coarsely crushed (about 1 cup)
Prepare instant lemon pudding according to package directions, using the milk.
In a medium-sized bowl, with an electric mixer at medium-high speed, beat cream until soft peaks form. Fold whipped cream into prepared lemon pudding.
In 4 or 6 individual serving glasses or a 1-quart bowl, spoon a layer of the pudding mixture; sprinkle lightly with cookies and a layer of blueberries. Repeat layers one more time, ending with the pudding.
Refrigerate, covered, for about 30 minutes. Garnish with mint sprigs and blueberries, if desired. Serves 4-6.
-- Recipe courtesy of the U.S. Highbush Blueberry Council
Tip of the Week: How to marinate safely
A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it.
Marinate food in the refrigerator, not on the counter, to prevent food-borne illness.
Poultry and cubed meat or stew meat can be marinated up to two days. Beef, veal, pork, and lamb roasts, chops and steaks may be marinated up to five days.
If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat and poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.
Did You Know?
Florida led the nation in watermelon production in 2009, producing 818 million pounds of the fruit. -- USDA
Critic’s Cupboard: Milky Way Simply Caramel
Being a food writer is not all lobster and crème brûlée. Over the years, I’ve had my share of food poisoning, once found a Band-Aid in a sandwich, and even got drenched by a broken restaurant toilet that gushed through a ceiling during lunch.
But believe me, there are perks. Like today, when a Milky Way Simply Caramel arrived in the mail. The bar has just two ingredients: Thick, creamy caramely goodness enrobed in rich luscious milky chocolate.
For caramel fans like me, it is pure nirvana. Man, I love this job.
-- Jennifer Mastroianni, The Repository
Beurre Noisette is what type of butter?
A. Salted butter
B. Truffle butter
C. Butter browned to a light hazelnut color
D. Butter with garlic
Answer is at bottom of column
Wise to the Word: Wine finish
The wine finish is the aromatic flavors of wine lingering after drinking. Clean and balanced flavors linger pleasingly in the aftertaste. How long they linger is called length. Among wine tasters, length is a measure of quality. The finish also reveals flaws such as bitterness or astringent flavors. Unfortunately, bitterness lingers the longest.
-- The Repository
Number to Know: 19.4
Grams of fat in ½ cup of crumbled blue cheese – calorielab.com
The Dish On …
“The Recipe Club: A Tale of Food and Friendship” by Andrea Israel and Nancy Garfinkel
Loyalty, loss and the ties that bind. These are the ingredients of “The Recipe Club,” a "novel cookbook" that combines an authentic story of friendship with more than 80 delicious recipes.
In childhood, "LillyPad" and "ValPal" form an exclusive two-person club, writing intimate letters in which they share hopes, fears, deepest secrets—and recipes, from Lilly's "Lovelorn Lasagna" to Valerie's "Forgiveness Tapenade."
Readers can cook along as the friends travel through time facing the challenges of independence, the joys and heartbreaks of first love, and the emotional complexities of family relationships, identity, mortality and goals deferred.
From the Beer Nut’s Blog: Ginger in new Magic Hat beer
Magic Hat’s latest Odd Notion is a ginger wheat beer. I’m not a big fan of this beer, but I really dislike the taste of ginger and I couldn’t get past it.
The ginger wheat is in the new summer mixed pack. The pack also features the Blind Faith IPA, which has returned as part of the IPA on Tour series. It was one of my favorite Magic Hat beers before the brewery discontinued it, and I’m glad it’s back, even if just for a little while.
What are some of the new beers you’ve been drinking lately?
To read more from the Beer Nut, visit http://blogs.townonline.com/beernut/
Food Quiz Answer
C. Butter browned to a light hazelnut color
GateHouse News Service