So many food blogs....so little time! I just want to have some giant meet and greet, where all the bloggers can meet face to face.... food to food. Oh well, keep dreaming for now, I will be satisfied with foodie friends and those juicy comments that give me a thrill every time I read one. Does that make me vain? Comments are now the highlight of my middle aged life.
Today, I am really going out on a limb. Shaking things up a bit. I have chosen to write a double blog entry. 2 recipes in one blog, can you stand the excitement? Normally I only try to do one recipe in a post, so things don't become deluded BUT...it was one of those days where I went cooking crazy..barely spoke to my husband or children and forgot to shower. However, to my credit, I did whip up some fantastic Blueberry Lime Cream and tasty Kamut Crostini topped with Kalamata Tapenade, fresh sheeps milk feta and a heirloom tomato cucumber salad.
Like our children wished we would do... I will start with dessert first! Homemade blueberry lime ice cream. I wanted tart, sassy, lip puckering, purple maddening, stain your white shirt blue ice cream. This ice cream lives up to it's description.
Homemade Blueberry Lime Ice Cream
2 pints 1/2 & 1/2
1 pint of heavy whipping cream
1 pint of blueberries
Juice of 4 limes
3/4 cup sugar for berry mixture
1/2 cup sugar for cream mixture
Directions for making blueberry lime mixture: Place pint of blueberries and juice of 4 limes into heavy bottomed pan. Mix in the 3/4 cup sugar. Turn burner on and simmer mixture until thickened. You do not want this juicy, that could muck things up for you later on. You want it like a nice jam-like consistency. Let cool completely on an ice bath.
Making the ice cream: Mix heavy cream and half and half along with the sugar in a large bowl. Whisk vigorously. Place cream mixture into ice cream maker and turn on. Let maker spin for 20 minutes and then pour the berry mixture through the top. Let machine spin for another 10 minutes, scoop soft ice cream into a freezer container and let freeze overnight.
Part II - Kamut Crostini and Olivada Tapenade
Kamut bread has a wonderful flavor. So making crostini with it only heightens the nutty taste and crunch. I purchased this loaf of bread from a Wood Fired Oven Bakery that I used to work at called, Cress Spring Bakery.
Jeff, the owner of the bakery grinds his own flour every week. There is not a single spec of yeast in his bread, it is all made by sourdough starters. The whole process of this bread making is an art form and a labor of love.
1 loaf of good bread, preferably a crusty bread or a baguette
Line baking sheet with parchment paper. Turn oven on to 350. Slice bread thinly. Brush one side of bread with olive oil. Srinkle with salt and pepper. Turn slices over, repeat with olive oil, salt and pepper. Put in oven to toast, Check after 5 minutes. For denser bread it will probably take around 10 minutes for the first side to crisp up. Turn when side is browned a bit. The second side will not take as long. Keep an eye on the bread as it can darken quite quickly. Let cool, if not using right away, keep in sealed container.
Kalamata Olive Tapenade
1.5 cups pitted kalamata olives
1/4 cup olive oil
fresh basil, 6 large leaves
Place ingredients into the food processor. Pulse until finely ground. Place into serving bowl. Easy right?
The above was topped with fresh sheep's milk feta, olive tapenade and marinated tomato cucumber salad.
Tell me what you think!