Info
Prep Time: 10 min
Cooking Time: 30 min
Output: about 625 ml (2 1/2 cups)
Source: Ricardo Cuisine
What You Need
1 l (4 cups) red seedless grapes
180 ml (3/4 cup) sugar
15 ml (1 Tbs) lemon juice
250 ml (1 cup) fresh or frozen blueberries
Make It
In a saucepan, BRING the grapes, sugar and lemon juice to a boil. SIMMER for about 20 minutes over medium heat, STIRRING frequently. ADD the blueberries, BRING to a boil and COOK for 5 to 10 minutes or until the mixture is syrupy. Let COOL completely.
My Comments
I used fresh blueberries. I went blueberries picking. I replaced the red grapes by summer royal seedless black grapes. This jam is yummy with plain yogurt!
Saturday, August 17, 2013
Blueberry Pie
Info
Prep Time: 30 min
Cooking Time: 50 min
In the fridge: 30 min
Makes: 8 servings
Source: Ricardo Cuisine
What You Need
Crust
375 ml (1 1/2 cups) all-purpose flour
1 pinch salt
60 ml (1/4 cup) sugar
150 ml (2/3 cup) chilled unsalted butter, cut into pieces
30 ml (2 Tbs) ice water, approximately
15 ml (1 Tbs) white vinegar
Filling
1 l (4 cups) fresh blueberries
180 ml (3/4 cup) sugar
30 ml (2 Tbs) quick-cooking tapioca
Milk, for brushing
Make It
Crust
1. In the bowl of food processor, PLACE the flour, salt and sugar. PULSE a few seconds. ADD the butter and PULSE a few seconds at a time, until it has a grainy texture. ADD the ice water and vinegar. PULSE again a few seconds at a time, adding a little water if necessary, until a ball begins to form.
2. REMOVE the dough from the bowl and FORM 2 balls with your hands. FLOUR the balls then COVER individually in plastic wrap. REFRIGERATE for 30 minutes.
3. ROLL OUT both balls of dough and line a 23-cm (9-inch) pie plate with one circle. MAKE an incision in the centre of the second crust.
4. With the rack in the bottom position, PREHEAT the oven to 180°C (350°F).
Filling
5. SPREAD the blueberries in the pie shell. SPRINKLE the berries with the sugar and tapioca. TOP with the second crust.
6. Tightly seal the dough by crimping the edge with a fork or your fingers. BRUSH with milk.
7. BAKE for about for 50 minutes. COOL. SERVE with vanilla ice cream.
My Comments
I used more water for the crust and replaced the sugar by brown sugar for the filling. I received lots of positive comments for the taste of the pie and the crust.
Prep Time: 30 min
Cooking Time: 50 min
In the fridge: 30 min
Makes: 8 servings
Source: Ricardo Cuisine
What You Need
Crust
375 ml (1 1/2 cups) all-purpose flour
1 pinch salt
60 ml (1/4 cup) sugar
150 ml (2/3 cup) chilled unsalted butter, cut into pieces
30 ml (2 Tbs) ice water, approximately
15 ml (1 Tbs) white vinegar
Filling
1 l (4 cups) fresh blueberries
180 ml (3/4 cup) sugar
30 ml (2 Tbs) quick-cooking tapioca
Milk, for brushing
Make It
Crust
1. In the bowl of food processor, PLACE the flour, salt and sugar. PULSE a few seconds. ADD the butter and PULSE a few seconds at a time, until it has a grainy texture. ADD the ice water and vinegar. PULSE again a few seconds at a time, adding a little water if necessary, until a ball begins to form.
2. REMOVE the dough from the bowl and FORM 2 balls with your hands. FLOUR the balls then COVER individually in plastic wrap. REFRIGERATE for 30 minutes.
3. ROLL OUT both balls of dough and line a 23-cm (9-inch) pie plate with one circle. MAKE an incision in the centre of the second crust.
4. With the rack in the bottom position, PREHEAT the oven to 180°C (350°F).
Filling
5. SPREAD the blueberries in the pie shell. SPRINKLE the berries with the sugar and tapioca. TOP with the second crust.
6. Tightly seal the dough by crimping the edge with a fork or your fingers. BRUSH with milk.
7. BAKE for about for 50 minutes. COOL. SERVE with vanilla ice cream.
My Comments
I used more water for the crust and replaced the sugar by brown sugar for the filling. I received lots of positive comments for the taste of the pie and the crust.
Sunday, August 4, 2013
2013 - Ottawa, ON
This year, I decided to go to the nation's capital during the Victoria Day long week-end. Most of the activities can be done from walking distance.
MUSEUMS
Most museums have free admission on Thursday nights.
For more info, check out on: http://www.ottawatourism.ca/en/media/story-ideas/themes/free-or-nearly-free-ottawa
Also, look up for International Museum Day.
National Gallery Museum
International and Canadian paintings. Contemporary arts.
Bytown Museum
To discover the history of Otttawa.
SHOPPING
Recommended to shop @Rideau Shopping Centre. There are sales during the long week-end.
Open on Victoria Day.
TULIPS FESTIVAL
Thank you Holland for the beautiful tulips. After a rainy day, the tulips... it was also the last week-end for the festival.
THE SALUTE OF "21 GUNS"
In honor of the Queen's birthday, there is the 21-gun salute every Victoria Day, at noon, at the Parliament. I missed the ceremony, but I heard the 21-gun firing of cannons.
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