Blueberry Cake or Muffins


This is perfect for late spring and summertime when fresh blueberries are plentiful. I love how the fragrant nutmeg complements the fresh fruit. My friend Marcia got this recipe from her mom. Our families used to pick wild blueberries with her in-laws in the New Hampshire countryside.

I changed the recipe a bit, substituting finely ground whole wheat flour, cutting down a bit on the sugar and adding vanilla. The original recipe calls for half-and-half, but I use 1 % milk and still get a tender and delicious muffin.

Makes a 13 × 9 inch cake or about a dozen muffins

Blueberry prep:

2 cups fresh blueberries

2 Tb flour

Cake:

2/3 cup sugar

1 cube (1/2 cup) butter at room temperature

2 large eggs warmed to room temperature

½ cup milk

1½ tsp vanilla

1 cup finely ground whole wheat flour

1 cup unbleached all-purpose flour

2 tsp. baking powder

1/4 tsp salt

1/2 cup walnut pieces (optional)

Topping:

2 Tb sugar

¼ tsp nutmeg

Preheat oven to 350’

Wash blueberries, and discard overripe ones. Dry in a paper towel. Toss blueberries with 2 Tb flour so that they are lightly coated.

Sift flours, salt and baking powder and stir well to combine.

Beat butter on high speed and add sugar, beating for a few minutes. Add eggs and vanilla, beating until the mixture is light. Scrape the bowl and add 1/4 cup milk, mixing well.

Stir half the flour mixture into the batter only until combined. Add the other 1/4 cup milk and the rest of the flour mixture and slowly stir only until combined.

Fold in the blueberries and walnuts.

Pour in a buttered 13 × 9 inch pan, or into about 12-14 paper muffin cups.

Mix 2 Tb sugar with ¼ tsp nutmeg in a cup. Sprinkle about 1/3 to ½ tsp over each muffin, or if making the cake, sprinkle evenly over the cake.

Bake cake for 45 minutes, muffins for 35-40 minutes, until top is light brown.

Sticky Rice with Mango

This is one of my family’s favorite desserts. It’s actually quite easy to make. My friend Jenny uses a traditional Lao rice steamer basket to make her sticky rice. Since I don’t have that, I used my rice cooker. I played around with her recipe, and used coconut water to cook the rice in.  I used the water that had little pieces of pulp in it. It has a little sugar in it, but it’s not too sweet. (It’s also delicious to drink.) You could even get a fresh coconut and use the water from that. You can get glutinous rice from Southeast Asian grocery stores and from Berkeley Bowl.

This is best served warm.

Serves 6

1 1/2 cups sticky rice (glutinous rice)

One 10.5 oz can coconut water (with pulp is nice)

13.6 oz can coconut milk

2 Tb  sugar

Add sticky rice to coconut water and cook the mixture in a rice cooker until done.

Warm the coconut milk (low-fat has fewer calories, regular is much richer) and stir in sugar. Bring to a simmer but do not boil.

Peel a mango with a sharp knife. Cut into pieces.

Spoon out about 1/3 cup of rice in a bowl. Pour the milk mixture over it. Top with a few slices of mango. Enjoy!

Thai-inspired Shrimp and Mango Salad with Fresh Cilantro

serves 4

shrimp mango salad with cilantro

Salad Ingredients

1 large head of romaine lettuce

About 12 large frozen shrimp

1 ripe mango

1 cup chopped jicama (1/2 of a small jicama)

7 sprigs fresh cilantro, leaves only

Run frozen shrimp under water for about 5 minutes until defrosted. Peel shrimp and reserve shells. Marinade shrimp in ) for at least 1 hour. Discard marinade, and then barbecue shrimp in a non-stick barbecue basket sprayed with oil.

shrimp on the barbie

You can also cook the shrimp in the marinade in a saucepan until the shrimp turn pink. Discard marinade and let shrimp cool.

Shrimp Broth:

Boil 2 cups of water and add shrimp shells along with

4  pieces of green onion

a slice of ginger

a smashed clove of garlic.

Let simmer for 20 minutes. Strain broth and discard solids.

Tear lettuce and rinse and spin in salad spinner and place in a large bowl. Peel the mango with a vegetable peeler and then slice. Reserve juices for dressing. (I squeezed the pit into the dressing.) Add chopped jicama.

Salad dressing:

salad dressing ingredients

Juice of one lime

1 tsp fish sauce

1/2 tsp hot oil (or more to taste)

1 Tb sesame oil. (These items are in most Asian markets, and often in grocery stores.)

1/4 cup shrimp broth

1 finely minced small clove of garlic, 1 finely chopped Thai basil leaf

1 Tb finely chopped scallion

1 tsp sugar.

Whisk together, adjusting seasonings to taste.

Add cooled shrimp and cilantro leaves to salad. Mix dressing in gently.