Saturday we slept late and then I decided to make a breakfasty treat using some of the pint of blueberries I bought last week at the Harvard farmers' market. I found this recipe for lemon blueberry bread with lemon glaze and it was amazing! (The recipe, according to the blogger, is from a 1991 issue of Bon Appetit magazine. An oldie but a goodie.) I love the combination of lemon and blueberry---I generally tend to love anything with citrus flavors---so I was particularly happy to find a blueberry bread recipe with lemon in it.
Granted, my bread ended up being like lemon AND blueberry bread because all my blueberries sank to the bottom of the loaf. I think next time I'll perhaps reserve some of the berries and add them to my batter at the end, after pouring it into the pan. Doesn't really affect the deliciousness of the end product though. And don't skimp on doing the glaze. It MAKES this bread! The glaze cooks pretty quickly, at least it did for me, so I'd suggest waiting until right before you take the bread out of the oven to make this.
To prepare it the Mexican way (for two), heat 2 cups of milk (I used 2%) over medium low heat to a simmer, stirring occasionally. Once the milk is warm, add about 3 ounces of coarsely chopped chocolate (1 of the Taza packages of 2 thin discs equals 3 ounces). Whisk it into the milk for a few minutes until it's completely melted and the milk is frothy, and immediately divide the drink into 2 mugs and sip. OMG. It is SO indulgent and scrumptious! Creamy, rich, and intense. The perfect sipping chocolate.
We did some more cooking over the weekend (deceptively delicious bran muffins, homemade hummus, a spaghetti skillet casserole, and zucchini fritters), but I'll add those recipes in separate posts.
1 comment:
If you like drinking chocolate, you might want to try some of ours from Sipping Dreams. We use 72% chocolate from Guittard's of San Francisco. Our recipe is richer than Taza, our 3.5 oz bar is added to 1 cup of milk. Find us at sippingdreams.com.
Tom
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