Blueberries and Muffins

The blueberries are finally out in BC, but due to an increase in bears and aggressive cougars, I would not really recommend picking wild blueberries right now. Luckily, the berry farm where I went for Strawberries and Raspberries also has Blueberry bushes. Now these are way different than picking wild blueberries, but the fruit is still as sweet. I went out last weekend and picked myself one bucket, but now I'm thinking I might need to go back again!

After freezing half of them, and just munching on almost the rest, I decided to make some muffins. I thought about making my standard Lemon Blueberry muffins - a staple at the Cavanagh house (and very good!), but decided to look around online and see what was out there. And of course it was the Canadian Living website that brought me what I can only describe as an incredible new blueberry muffin recipe. I made a dozen last night, and there are only 3 left (and yes, that was just myself and Brent eating them!).

Maple Blueberry Muffins

- 2 cups flour

- 1/4 cup sugar

- 1 tbsp baking powder

- 1/2 tsp salt

- 1 egg

- 1/2 cup maple syrup

- 1/2 cup milk

- 1/4 cup butter, melted

- 1 cup fresh blueberries

Streusel topping:

- 1/4 cup packed brown sugar (I used what I had, dark)

- 2 tbsp slivered almonds (I didn't have any, and instead used some granola, crushed)

- 1 tbsp butter, melted

- 1 tsp cinnamon

Streusel: Mix all the ingredients together in a bowl and set aside. Try not to eat it!

In large bowl, whisk flour, sugar, baking powder and salt together. In separate bowl beat egg. Blend in maple syrup, milk and butter and pour over dry ingredients. Sprinkle with blueberries. Stir just until dry ingredients are moistened.

Spoon into prepared muffin tray, dividing batter among 12 muffins. Sprinkle with streusel. Bake in centre of 375 F oven for 20 - 25 minutes, until tops are firm to the touch and toothpick inserted in middle comes out clean. Let cool in pan on rack for 5 minutes. Transfer to rack and let cool.

Try to eat only one. I dare you.

Eggs Benedict

I'm a huge fan of Eggs Benny, and I used to eat it almost every weekend. I'm less indulgent now, and save it for special occasions. A brunch at the cottage with my dad was such an occasion. This was the last morning at the cottage before heading into the Soo to start the intensive wedding preparations, so we decided to embark on this adventure. Now, neither of us had ever attempted to make Eggs Benedict, much less even poach an egg. This resulted in numerous phone calls to my mom, and numerous eggs undercooked before we got it right. Dad was in charge of the eggs, and I did the Hollandaise Sauce. Together we made a great meal, although the kitchen was a huge mess!!! I think we ended up going through a dozen eggs by the end of.

Hollandaise Sauce (from Canadian Living)

- 4 egg yolks

- 1/4 cup water

- 1/4 tsp pepper

- 1/4 cup butter, softened

- 2 tsp lemon juice

In small heavy saucepan, whisk together egg yolks, water and pepper; cook, whisking, over medium-low heat for about 5 minutes or until pale and thick enough to coat back of spoon. Remove from heat. Whisk in butter and lemon juice.

I decided to use a double boiler, because I really didn't want to end up scrambling the eggs... it ended up taking a little bit longer, but it still worked.

Toast your english muffins. We used peameal bacon, so good, so cook that as well. Top english muffins with peameal, then poached eggs, then hollandaise sauce. Sprinkle with fresh chives.

Poaching eggs: I'm not going to pretend I know how to do this. We were using an egg poacher, and we both decided afterwards that it's probably better to just poach them in water. I am still going to be figuring out how to poach eggs, and will let you know what I come up with.

It was a fantastic meal, but all in all, for the trouble and the mess, I think I'll save Eggs Benedict for restaurants, and keep pancakes for brunch!

Thanks for the great kitchen experience Dad!

Reebs