It was a special Mother’s day for us, with both of our Mom’s at our house to celebrate! We did a brunch with salmon, a Spanish tortilla (a.k.a. egg and potato thing), asparagus and tomatoes, artichokes, strawberries, cheese, and a blueberry coffee cake. It was quite a spread, I need to remember to take pictures (of the food and the mom’s).
The salmon was oven poached (first time I have done that), using a recipe I found on the web. I used the side of a whole fish (about 3 ½ pounds), which was big enough to need my turkey roasting pan. After poaching, I cooled the fish in the poaching liquid (started by setting the roaster on granite that was cold from ice packs, then putting the pan on a half sheet (jelly roll pan) with some ice in to further cool). I then drained and wrapped to chill overnight, and served cold with some thin orange slices for decoration. I also did the sauce, which I would rank as OK, not great. But serving a piece of fish this big is quite impressive, and tasted quite good (not to mention conveniently done ahead).
I also made a blueberry coffee cake. This recipe does double duty, as it can also be a apple coffee cake (which I made last week for the group doing clay… more on that later!)…. Here is the recipe:
Blueberry (or Apple) - Almond Coffee Cake
This is really just a muffin recipe (maybe a bit more sugar), and like most muffins, pretty adaptable.
¼ cup sliced or slivered almonds
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
1 cup flour
½ cup sugar
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2/3 cup buttermilk (or equal parts plain yogurt and milk… soy OK)
2 tablespoons butter, melted
1 teaspoon vanilla
¼ teaspoon almond extract
1 cup blueberries, divided (can be fresh or frozen)
OR 1 large apple, peeled and diced
Preheat oven to 350F, and spray an 8 inch square pan with cooking spray.
Mix almonds, brown sugar, and cinnamon in a small bowl, set aside.
In a small bowl, mix flour, sugar, baking power, soda, and salt with a whisk. In another larger bowl, whisk together the wet ingredients. Add the dry to the wet, and toss in 2/3 cup of the blueberries or apple. Gently fold together. Put into prepared pan, and sprinkle the top with remaining blueberries (or apple), then the almond topping. Bake for 35 minutes or until a wooden pick inserted in the center comes out clean (cooking time is usually a little longer if you use frozen berries). Good when warm. Yields 8-9 medium size pieces.
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