Guest Blogger: Blueberry Pie Syrup

Guest blogger:  Chef-Wannabe Jeff!

Blueberry Pie Syrup

For Christmas, Molly's parents got me a Sodastream machine, something I have always wanted. I had made several of the sample pack flavors when I decided it was time for me to start tinkering. I looked through our supplies and noticed the frozen Michigan blueberries from the summer. So far, we had only used them in pancakes so I decided that needed to change.

While this syrup would be great on pancakes, ice cream, or in cocktails, I wanted to make a soda. I used the Sodastream to carbonate a liter of water and then added what would be a serving of concentrate (about 50 ml) of the blueberry syrup. It proved to be not enough so I added a second serving and that gave it a good strong flavor.

1 cup water
1 cup white sugar
2 tsp vanilla extract
1/2 cup frozen blueberries

Combine all ingredients in a small/medium sauce pan.

After that, it was a simple matter of keeping the temperature at a even simmer and continuing to stir and smash the blueberries as they thawed.

Bring to a light simmer and stir frequently. Let syrup simmer for 20-30 minutes on medium-low heat until it has reduced by 1/3-1/2.

Strain mixture through a wire mesh strainer and discard fruit pulp. Yields about 1 1/4 cup

Store in the fridge will keep for under a month.

Comments

  1. AnonymousMarch 1, 2014 at 2:23 PM

    Wow Jeff you are fancy! I have to try one of your sodas someday!

    ReplyDelete

Post a Comment

Popular posts from this blog

Chili Soy Pork

 This particular recipe started as a chicken thigh recipe. However we were making something with chicken already that week and wanted to change it up. I suggested pork, and Jeff immediately decided on pork shoulder. Now, I can't imagine it any other way. Chili Soy Pork Adapted from  here 2lbs pork shoulder, cut into bite sized pieces 1/4 cup soy sauce 2 tablespoons gochujang 2 tablespoons spicy chili sauce 1/4 cup oyster sauce 1 tablespoon garlic powder 1 cup scallions, diced Cut the pork into bite sized pieces and place in a ziplock bag or a bowl Combine soy sauce, gochujang, chili sauce, oyster sauce, garlic and scallions. Whisk together and pour over pork, coating well. Marinate at minimum 1 hour, recommend overnight. Preheat the oven to 425F. Add oil to a hot pan and sear each side of the pork for 1-2 minutes, or until browned. Remove from pan onto a cookie sheet. Cook in the oven for about 20 minutes. Sprinkle with sesame seeds and serve over rice with veggies of your choice.
Read more

Oatmeal Bake

Image
Last year for Jeff's first father's day, he sent me this recipe with the caption "All I want for Father's Day."  It's a generic recipe for oatmeal, and you can add whatever you want to it to make it delicious.  I was a little hesitant because oatmeal isn't my favorite breakfast food.  I mean, I'll eat it, but it's not my first choice. Then we had it for breakfast and I was sold.  This is now our go-to breakfast on a Sunday morning, and (for now) we have enough leftover to eat throughout the week.  The best part is, everyone loves it! Oatmeal Bake 3 cups quick oats or old fashioned oats 1 cup brown sugar 1 tsp baking powder 1 tsp salt 1/2 tsp clove 1/2 tsp all spice 1/2 tsp nutmeg 1 tsp cinnamon 1/2 cup vegetable oil 2 eggs, beaten 1 cup milk 1 tsp vanilla *1 can of chopped peaches (NOT drained) *1-1/2 cup dried cranberries Grease 9x13 pan.  Preheat oven to 350*. Mix all the ingredients in a bowl. Bake for 30-35 minutes or
Read more

The Best Chocolate Chip Cookies Ever

Image
 You read that right: these are THE best chocolate chip cookies ever. I found a basic recipe back when... I'm not even sure now? I think I still lived at home so let's just say it's been well over a decade! Anyway, the recipe was fine but regularly made thin, crispy cookies which are awful (sorry, not sorry). I spent many hours, tears, and pounds of butter throughout the last fifteen-ish years, tweaking the recipe slightly here and there to find just the right balance. I can finally say I have achieve the most perfect cookie, and it's my first real recipe... as in, I created it!  They are chewy and thick, with a crunchy edge and hold up their soft, chewy insides even after being left out overnight. Honestly, I even skip the cookies at the store because I prefer these. Chocolate Chip Cookies 3/4 cup unsalted butter (1.5 sticks), softened 1 cup brown sugar 1/2 cup white sugar 1 tablespoon vanilla extract 1 whole egg 1 egg yolk 2 cups flour 1/2 teaspoon baking soda Pinch
Read more