Blueberry Cream Cheese on Blueberry Muffin ブルーベリーチーズクリームのせブルーベリーマフィン

We are in local (meaning North America) blueberry season. We are getting quite good blueberries. So, besides enjoying them fresh or with yogurt, we are making the usual blueberry items such as blueberry pancakes, and blueberry muffins. My wife uses both whole and puree of blueberry to enhance the blueberry flavors of the blueberry baked goods she makes. One such example is the blueberry muffin shown on the right in picture #1. We call that muffin “double blueberry” because the batter includes both whole blueberries and blueberry puree. One of her recent innovations was blueberry cream cheese spread. Which, when spread on the double blueberry muffin as shown in picture #1 on the left triples the blueberry flavors. 

The picture #2 is a close-up of the blueberry cream cheese spread. She made blueberry purée and then mixed it into cream cheese. I will ask my wife to continue.

Ingredients:
1 package of fresh blueberries (amount is actually arbitrary)
1 8 oz. package of Philadelphia Cream cheese

Directions:
Put the fresh blueberries in a saucepan cover and heat on very low heat until the blueberries burst open releasing juice. Puree using a hand held immersion blender. Set aside to cool.
When the puree has cooled add the cream cheese to a mixer and mix until smooth. Add the blueberry puree. (The amount is arbitrary and to taste. The more puree added the stronger the blueberry taste). Mix until the cream cheese and puree are completely blended.

This is extremely easy to make. My wife got the idea for this because we had gotten some commercially made tubs of blueberry cream cheese. When my wife tasted them she thought they were pretty good but we were at the height of blueberry season why not try to make some blueberry cream cheese ourselves using fresh blueberries. This made a very nice spread to use on anything; pancakes, muffins, or bread. The main thing we discovered was that it takes time for the blueberry flavor to come through. When we first made it we could hardly taste any blueberry flavor and initially we were disappointed. But several days later the blueberry flavor was nicely pronounced making the experiment well worthwhile.

New Blueberry muffin 新ブルーベリーマフィン

Although we generally like home delivery of groceries, the quality of produce can be a bit unreliable. Since it was high-season for blueberries, we ordered some and several batches arrived in good shape and were delicious. But the last time, the blueberries that arrived had a hard life. Many were smashed or extremely soft. We had to discard about 1/3 of them and even the ones we saved were bit too soft to eat as whole fresh fruit on yogurt for example. So, my wife just heated them up in a sauce pan (no water or sugar, just gently cooked) until they were the consistence of soft jam. The next morning, I pureed them using an immersion blender. The blueberry puree was pretty good. We added a teaspoon of it to our morning yogurt. Somehow the blueberry taste intensified in the puree and actually tasted richer than the whole blueberries we had been adding. My wife, then expanded the blueberry repertoire by making this new version of blueberry muffin using both whole and pureed blueberry. The blueberry puree made the muffin really good with strong blueberry flavor. The puree was added to the top of the muffin. The cut surface looks like only a few whole blueberries were added to but the distribution was somewhat uneven. Other sections of the muffins had plenty of whole blueberries. This is based on the recipe called “America’s test kitchen’s best blueberry muffins”.

Ingredients
1 cup of whole blueberries (or optional substitute toasted pecans).  

1 cup of blueberry puree.
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon kosher salt
1 cup granulated sugar

2 eggs room temperature

4 tablespoons unsalted butter melted and cooled slightly
¼ cup vegetable  oil
1 cup buttermilk room temperature
1 ½ teaspoons vanilla extract 

(Optional) finely grated zest of 1 lemon. We did not use this.

Directions:
To make the blueberry puree, bring 1 cup of blueberries to a very low simmer in a small saucepan. Cook until the berries have broken down. Puree. Cool to room temperature.

Whisk the dry ingredients (flour through salt) in a large bowl. Whisk 1 cup sugar and eggs in medium bowl until thick and homogeneous. Slowly whisk in the butter and oil until combined. Whisk in buttermilk, lemon zest (if using) and vanilla until combined. Fold wet mixture and remaining berries into flour mixture until just moistened (lumpy is fine). If the batter seems loose, let it mellow for 5 minutes, and it will thicken up.

Divide among 12 greased muffin cups (batter should completely fill cups). Spoon 1 teaspoon of the blueberry puree into the center of each mound. (First picture below) Gently swirl into the batter using a toothpick and a figure-eight motion.

Bake at 425F until tops are golden and just firm, 17 to 19 minutes. (Second picture below). Cool in muffin tins for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.

These were really good muffins with a very intense blueberry flavor thanks to the addition of the puree. The texture of the muffin was very tender with a nice fine crumb and faint vanilla flavor. The delivery of the smashed batch of blueberries was a “blessing-in-disguise” now that we have learned about blueberry blueberry puree and it’s flavor advantages. 

Addendum:
My wife was impressed by how the blueberry puree added a good blueberry flavor to the muffins. We had some left over puree but no whole blueberries left. So my wife decided to substitute toasted pecans for the whole blueberries. (Toasted pecans as a substitute for whole blueberries is not a substitute I would have made or let alone even thought of ) but this really worked. The picture below shows the result. It’a almost like two muffins in one. The top is blueberry muffin and the underneath is pecan muffin. And the blueberries and pecans really work well together. The pecans add a nice crunchy textural element.

Blueberry puree and pecan muffin ブルーベリーピュレー、ピーカンマフィン

This is another variation on the theme of blueberry muffins. When we got less than perfect (in terms of the shape/consistency and sourness) blueberries, my wife slowly cooked and then pureed them using the immersion blender. You could add sugar and the puree worked well when added to our morning yogurt.  My wife tried using blueberry puree in muffins and found that it really added a blueberry flavor in conjunction with the whole blueberries. 

At one point she found the whole blueberries were gone but she had more puree than she could use in the morning yogurt. She didn’t want the puree to go bad so she decided to made a blueberry muffin “sans” the whole blueberry but just using the leftover puree as the liquid in the batter. She made this blueberry muffin with the puree as the blueberry “representative” and the addition of pecans to see how it works.  As you can see below, the entire muffin turned sort-of purple.

Ingredients
1 cup toasted pecans).
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 teaspoon kosher salt
1 cup granulated sugar
2 eggs room temperature
4 tablespoons unsalted butter melted and cooled slightly
¼ cup vegetable oil
1 cup combination of buttermilk and blueberry puree (i.e. however much puree is available combined with buttermilk to make 1 cup) room temperature

1 ½ teaspoons vanilla extract
(Optional) finely grated zest of 1 lemon. We did not use this.

Directions:
To make the blueberry puree, bring 1 cup of blueberries to a very low simmer in a small saucepan. Cook until the berries have broken down. Puree using an immersion blended. Cool to room temperature.

Whisk the dry ingredients (flour through salt) in a large bowl. Whisk 1 cup sugar and eggs in medium bowl until thick and homogeneous. Slowly whisk in the butter and oil until combined. Whisk in buttermilk/blueberry puree, lemon zest (if using) and vanilla until combined. Fold wet mixture into flour mixture until just moistened (lumpy is fine). If the batter seems loose, let it mellow for 5 minutes, and it will thicken up (picture below).

Divide among 12 greased muffin cups (batter should completely fill cups) (picture below).

Bake at 425F until tops are golden and just firm, 17 to 19 minutes (picture below).  Cool in muffin tins for 5 minutes, then transfer to a wire rack and cool 5 minutes before serving.

This is not bad but blueberry flavor was not very strong. The amount of the puree you put in may be something to do with it but in it’s own right, this is a good muffin.

Blueberry pancake v2 ブルーベリーパンケーキ V2

We always associate fresh blueberries with early summer, although they are now available year-around because they are also produced in South America. One way we enjoy blueberries is by making blueberry pancakes. Recently my wife was talking to her sister, and mentioned that we had just enjoyed blueberry pancakes for breakfast that day. Her sister asked for the recipe and my wife said it was in "The Joy of Cooking" (JOC). (This cookbook is a quintessential fixture of American kitchens and has been continuously published since 1936.) Sometime later her sister mentioned that she had made blueberry pancakes and they were really gourmet because of the addition of cornmeal and lemon zest. My wife was confused because  the JOC recipe she was familiar with did not include cornmeal or lemon zest. As a matter of fact there was no recipe in the pancake section of her JOC that mentioned those two items. So she went back to her sister and asked how she had calculated the amount of cornmeal to substitute for the regular flour called for in the recipe. Her sister replied that she had just followed the recipe in the cookbook. Then it dawned on my wife that her sister was using a different edition of JOC than the one my wife was using. It turns out that my wife's blueberry pancake recipe is from the 1980 edition and the recipe her sister used was from the 1997 edition, (which my wife also has). (I think the newest edition is 2019)**. In any case, my wife decided to try the 1997 edition blueberry pancake recipe her sister had used.

**Digression alert. We basically stuck with the older version of the cookbook because it was the one we were familiar with and particularly once we noticed that some of our favorite recipes from the old cookbook were not in the new cookbook. From an esoteric point of view, I particularly missed the section on how to prepare wild game that was in the old cook book. Although I may never have to use the knowledge that grey squirrels taste better than red squirrels because red squirrels are quite gamy in flavor or that squirrels should be skinned while wearing gloves to prevent possible tularemia infection, it is nice to know such information is available.  Not to mention the "must have" recipes for opossum, porcupine, raccoon or muskrat. 

As before, we "install" the blueberries individually rather than mixing into the batter to ensure even distribution. My wife is in charge of preparing the batter and I am in charge of cooking it.

Here I asked my wife to take over.

Ingredients:
2 cups AP flour
1 cup yellow cornmeal
1/2 cup sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 1/2 cups buttermilk
8 Tbs. (one stick) butter melted
4 large eggs separated
3 tsp lemon zest

Directions:
Mix the dry ingredients flour through salt in a mixing bowl.
Mix the wet ingredients, buttermilk through the 4 egg yolks in another bowl.
Add the lemon zest to the wet ingredients.
Whip the 4 egg whites until peaks are stiff but not dry.
Mix the wet ingredients into the dry ingredients until just combined.
Carefully fold the whipped egg whites into the batter.
Put a teaspoon of olive oil in a frying pan then scoop a ladle full of batter into the preheated pan and cook until done flipping once.


These pancakes, like the previous version, are very good. Both are nicely fluffy and have a pleasant mildly sweet taste with a lovely burst of flavor from the blueberries. This version has the addition of a mild lemon flavor. We didn't detect any addition flavor added by the cornmeal. Both recipes make a mighty fine pancake.

Blueberry scones ブルーベリースコーン

Local blueberries are in season and there was a special at the local grocery store. I bought 4 packages of blueberries and my wife made blueberry bread. But two packages of blueberries were left. So, she decided to make blueberry scones.

Here are blueberry scones on the left and blueberry bread on the right just out of the oven.

Ingredients:

4 cups AP flour

4 Tbs. sugar (After tasting it, my wife thought maybe a bit more sugar and vanilla flavor would be good)

4 tsp. baking powder

1/2 tsp. salt

10 Tbs. cold butter

1 cup cold milk

2 large eggs

8 oz cheese (brie, goat cheese, or cream cheese) broken into bits

8 oz blueberries. 

Directions:

Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. In a large bowl mix the dry ingredients from AP flour to butter. Use a pastry knife to cut the butter into pea sized pieces. Add the cheese and cut into pea sized pieces with the pastry knife. In another bowl combine the wet ingredients. Add the wet ingredients to the dry (#1). Fold in the blueberries (#2). The dough was extremely stiff and it was difficult to mix in the blueberries. Some of them inevitably got crushed. Cut into triangles or circles (#3). Bake in oven for 15 to 20 Minutes until golden brown (#4). 

This is like a biscuit with blueberries in it. It is very different from blueberry quick bread. We like it very much. It is perfect for breakfast or , perhaps, afternoon tea.

Panna cotta from homemade buttermilk 自家製バターミルクでパナコッタ

After my wife made buttermilk using the culture from "The culture for health" we were quite impressed with the quality of the buttermilk. My wife decide to make something using the buttermilk. Since we had some leftover blueberries she decided to use the newly made buttermilk to make panna cotta with blueberry sauce as shown in the first picture.

Ingredients
1 tsp. gelatin
1 1/2 Tbs. water
1 cup 4% milk
1/4 cup sugar
1/2 tsp. vanilla
1 cup buttermilk

For the blueberry sauce:
1 cup of blueberries
1 tsp. Of sugar

Directions:
For blueberry sauce:
Put the blueberries and sugar in a small ceramic dish and cook them at 350 degrees for 30 minutes in the toaster oven until they form a thick type of blueberry jam.

For panna cotta:
Bloom the gelatin in the 1 1/2 Tbs. of water. Put the milk and sugar in a sauce pan and heat until the sugar is melted. Remove from the heat and use several tablespoons of the warm mixture to “temper” the gelatin until it is completely dissolved. Add the tempered gelatin into the rest of the milk mixture and stir completely. Let cool to room temperature. Add the buttermilk and vanilla. Pour the mixture into the containers. Tip the containers using a muffin tin to support them in order to get the beveled appearance. Cool in the refridgerator until the mixture becomes firm. Just before serving spoon in the blueberry mixture on top of the buttermilk mixture to bring the contents of the container even with the top.

This panne cotta turned out well. It was very creamy, slightly tangy and sweet with a vanilla flavor. The blueberries added a nice fresh blueberry flavor that went very well with the vanilla.

Blueberry oatmeal muffin オーツ麦入りブルーベリーマフィン

This is my wife's continuing muffin project. We got fairly good blueberries. Since she has made quite few kinds of blueberry muffins, she wanted to do something different. She found this recipe for a blueberry muffin made with rolled oats.

Ingredients:
1 cup (240 Ml) milk
1 cup (80G) old fashioned whole rolled oats. (Steel cut oats, quick oats, or instant oats won’t work)
1 1/4 (156 g) AP flour
1 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Ground cinnamon
1/2 tsp salt
1/2 cup (115 g) butter melted and slightly cooled
1/2 cup (120 ml) honey
1 egg
1 tsp vanilla extract
1 cup (190 g) blueberries

Directions:
Combine the milk and oats. Set aside for 20 minutes for the oats to soak up the milk. Mix the dry ingredients from the flour through the salt in a bowl then set aside. Whisk the wet ingredients from the butter through the vanilla together in another bowl. Add the wet ingredients to the dry ingredients and stir just to combine. Add the oats and any remaining milk and stir to combine. Fold in the blueberries. Scoop the batter into the heavily greased muffin cups. Bake for 5 minutes at 425 then lower the temperature to 350 degrees and continue cooking an additional 15 minutes or until a cake tester inserted in a center muffin comes out clean. Let cool for 5 minutes before taking them out of the pan.

The oats seemed to completely incorporate into the overall texture of the muffin which was very tender. (You wouldn’t know oats are included if you weren’t told.) The cinnamon flavor is not something I usually associate with a spring/summer dish (more a fall flavor). So that made these blueberry muffins very different from the usual. The blueberries are in season and were very good. They truly “made” this muffin. 

Blueberry bread ブルーベリイブレッド

We are again deviating from our theme but when we posted blueberry pancakes, my wife said we had to post this one as well. So here we go; my wife's blueberry bread, which is "berry" excellent. She makes a large amount as you can see and cuts the resulting sheet cake into individual servings then freezes it. We often take this to work as breakfast.

I ask my wife to take over: The recipe will make one 10x15" sheet cake.

Prepare the pan by lining it with parchment paper. Grease the bottom of the pan, put in the parchment paper, then grease the top of the paper. (This allows the cake to release from the pan with no fuss or muss). Next,

Ingredients X1

1/2 cup butter 

1 1/3 cup sugar 

2 eggs and 

2 2/3 cups flour

2 tsp. baking powder, 

1/2 tsp baking soda, 

1/4 tsp salt. In yet another bowl add 

1 1/2 cups of buttermilk and 

2 tsp vanilla.

Ingredients X2

1 cup butter 

2 2/3 cup sugar 

4 eggs and 

5 1/3 cup flour, 

4 tsp. baking powder, 

1 tsp baking soda, 

1/2 tsp salt. 

3 cups of buttermilk and 

4 tsp vanilla.

Cream the butter until light and fluffy. Add the sugar and keep creaming. Add the eggs and cream until yellow light and fluffy. In a separate bowl mix the dry ingredients (flour through salt).  Alternatively add the creamed mixture and buttermilk to the flour. Pour into prepared pans. Next "install" the blueberries. (If the blueberries are added to the batter while it is being mixed they tend to clump. When this happens the batter around the clump doesn't cook because of the moisture in the berries. This makes for partially cooked patches that are unpleasant. Also during cooking the berries tend to sink to the bottom and form a wet mass.) To install the berries scatter them across the top of the batter fairly evenly (below left). Then take your fingers and gently push them slightly below the surface (below center). The batter will rise around them as it cooks.  If they sink its only to the middle of the cake and they are generally distributed so the batter cooks evenly. (if you don't do this step the berries just ride on the surface as the batter rises and they get over cooked.) Cook at 350 degrees for about an hour for this size (10x15") pan (below right).

This is a very luscious form of blueberry "muffin". It's another recipe that says 'summer is here'. The texture of the cake is very light and moist. The blueberries add a burst of juice and fresh flavor to the cake. 

Blueberry almond muffin ブルーベリー アーモンド マフィン

My wife was binge baking different kinds of muffins one weekend. She claimed she was into making muffins because she finally found the secret to baking in muffin tins. Even though the recipes universally call for filling the cups 3/4 full, as far as she was concerned, this resulted in wimpy muffins. According to her, the secret is to OVERFILL the cups. That way the batter rises above the cup and you get nice caps such as the ones shown on the muffins below. Since we had rather plump and sweet blueberries, she made these blueberry almond muffins. This was the last batch she made on "binge" weekend. (This will have to be the last for a while since we are running out of freezer space for baked goods). Among the many blueberry breads and muffins she has made, this is one of the best. She found this recipe in the "Pastries from the La Brea Bakery"

This is a bit unique because it includes pulverized almonds. (Pulverized is not as fine as "almond flour" you can buy and gives it a bit of texture). The big plump blueberries were quite nice.

My wife fit all the batter into the muffin tins which made a nice big top.

Ingredients:(for 12 muffins)
1/2 cup (3 oz.) almonds toasted.
3/8 cup sugar (a total of 3/4 cup of sugar is used; half goes the nut mixture half goes into the creamed butter mixture, #3)
1 tbs. grated orange or lemon zest
3 cups all-purpose flour
1 tbs. plus 1 tsp baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 stick plus 2 tbs. (5 oz.) butter
3/8 cup sugar
3 large eggs
1 1/2 cup buttermilk (#2)
2 cups blueberries (#3) or 1 to 1 1/2 cup chopped strawberries, nectarines, peaches or pears.

Recipe doubled (makes 24 muffins)

1 cup (6 oz.) almonds toasted.
3/4 cup sugar (a total of 1 1/2 cups of sugar is used; half goes in the nut mixture half goes into the creamed butter mixture, #3)
1 tbs. grated orange or lemon zest (or 1 tbs. vanilla)
6 cups all-purpose flour
2 tbs. plus 2 tsp baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 sticks plus 4 tbs. (10 oz.) butter
3/4 cup sugar
6 large eggs
3 cups buttermilk (#2)
4 cups blueberries (#3) or 2 to 2 1/2 cup chopped strawberries, nectarines, peaches or pears.

Directions:
In the bowl of a food processor fitted with the steel blade, combine the almonds, the fruit zest and half of the sugar (3/8 cup) and process until it is the consistency of a fine meal (#1 above).  In a separate bowl mix the flour, nut mixture, baking powder, baking soda, salt (#2). In the bowl of an electric mixer fitted with the paddle attachment, cream the butter. Add the remaining sugar (3/8 cup) and cream until fluffy. Add the eggs one at a time and whip until frothy (#3). Pour in the buttermilk and mix until completely incorporated. Pour the butter mixture into the dry ingredients and mix thoroughly. Fold in the blueberries (#4). Put batter into a greased muffin tin(#5, 6). Bake at 350 degree for 20 to 25 minutes (#7).

These are indeed very nice blueberry muffins. They came out really moist with a nice crunchy top. When my wife took the muffins out of tin, the texture was so tender they started to collapse under the weight of the generous tops. So she had to cool the muffins upside down (#8). Once they cooled, however, we could stand them right-side-up. The almond flavor was very subtle--just a slight nuttiness. But a nice lemony flavor came through.  This combined with the sweet and juicy blueberries was a winning combination. She can make these again (once some space opens up in our freezer.)

Blueberry bread with rolled oats 押し麦入りブルーベリーパン

To celebrate the season (this was in July), my wife is on a quest to test all possible blueberry bread recipes. This is another variation she made. The difference between these blueberry breads is rather subtle.  This variation includes rolled oats 押し麦. For breakfast, we served this with yogurt and cherries.

Actually, if you look carefully, you can see the rolled oats in the bread.

Ingredients:

2 cups blueberries

4 cups flour

2 cups sugar

4 tsp baking powder

2 tsp salt

2 cups Greek yogurt

2 eggs

1 cup butter melted

2 tsp vanilla

1 cup oats

Directions:

Preheat oven to 375 degrees. Butter and dust 2 loaf pans with flour. Toast the oats in the toaster oven until they become brown and fragrant. Mix the dry ingredients in a bowl. Mix the wet ingredients in a bowl. Combine the wet and dry ingredients. Fold in the blueberries (the batter will be stiff so it may be difficult to get them evenly distributed as indicated by the picture above.) Bake for about 50-55 minutes. 

This bread tastes like a very rich pound cake with moist texture and a crunchy cookie crust (at least when it just comes out of the oven. Over time the crust is not as crunchy but is still good.) The oats kind-of disappear, although they do add some nuttiness because of the roasting and some additional texture. This bread is an appropriate celebration of blueberry season. 

Blueberry bread with cornmeal コーンミール入りブルーベリーパン

Although blueberries in the U.S. are available almost all year round because they are being imported from South America, there is still something special about the seasonality of local blueberries which are only available in early summer. In our grocery store, good, sweet and cheap blueberries have arrived. I got 4 packages and my wife decided to make blueberry bread. We posted blueberry bread previously but this one is slightly different and this is mostly for our record. Since we forgot to set aside some fresh blueberries for garnish, I used cherries instead (they are also in season locally).

This is a quick bread and cornmeal is also added which gives it slightly different texture and taste.

Ingredients X1

2 1/4 cups AP flour

3/4  cup cornmeal (or 1/2 cup corn flour and 1/4 cup cornmeal)

3/4 cup sugar

2 1/4 tsp baking powder

3/4 baking soda

3/8 tsp salt

1 1/2 cups blueberries

1 1/2 cups buttermilk

4 1/2 Tbs. butter melted

The zest from 1 lemon

2 large eggs

1 1/2 tsp vanilla

Ingredients: X 2

4 1/2 cups AP flour

1 1/2 cup cornmeal

1 1/2 cup sugar

4 1/2 tsp baking powder

1 1/2 baking soda

3/4 tsp salt

3 cups blueberries

3 cups buttermilk

9 Tbs. butter melted

The zest from 3 lemons

3 large eggs

3 tsp vanilla

Directions:

Preheat oven to 400 degrees F. Line the bottom of a baking dish with parchment, first greasing the dish with butter then the top of the paper after it has been placed in the dish. Mix the dry ingredients in a bowl. Mix the wet ingredients together. then add the wet ingredients to the dry. Mix until blended. Pour mixture into prepared baking dish #1. add the blueberries on top and use your fingers to tamp them into the dough # 2 (this keeps them from sinking to the bottom).

Bake for 20 minutes at 400 degrees then lower the temperature to 350 and bake another 20 minutes until golden brown and a tester comes out clean #3 and #4. 

According to my wife, this recipe is a bit easier to make than  the original blueberry bread. The texture is a bit courser than the original but the taste of cornmeal comes through and is very pleasant. Also the lemon rind adds a hint of citrus flavor. This is very good and perfect breakfast bread and a symbol of summer.

Strawberry Almond muffin ストローベリィ アーモンド マフィン

This is one of my wife's muffin projects. She made a very similar muffin using blueberry but this time she used fresh strawberries.

The strawberries don't show up on the cut surface as well as the blueberries did in the blueberry version of this muffin. The strawberries lost their color but the strawberry flavor came through.

The basic muffin recipe came from “Pastry from La Brea Bakery”.

Ingredients:(for 12 muffins)
1/2 cup (3 oz.) almonds deeply toasted. (The toasting is what gives the muffins a rich flavor)
3/4 cup sugar
1 stick plus 2 tbs. (5 oz.) butter
3 large eggs

3 cups all-purpose flour
1 tbs. plus 1 tsp baking powder
>3/4 tsp. baking soda
1/2 tsp. salt

2 tsp. vanilla
1 1/2 cup buttermilk
1 cup chopped strawberries.

Directions
In the bowl of a food processor fitted with a steel blade pulse the almonds until they are the texture fine meal. Add the butter and cream until smooth. Add the sugar and process until fluffy. Add the eggs and cream until light and fluffy.

In a separate bowl mix the flour, baking powder, baking soda and salt. Add the vanilla to the buttermilk

Add the butter mixture to the flour mixture alternately with the buttermilk mixture.  Fold in the strawberries (above). Put the batter into a greased muffin tin (below). Bake at 350 degree for 20 to 25 minutes.

The ground-up toasted almonds gave nice rich nutty flavor and texture to the muffin. The strawberries lost their color and shrank when the muffins were cooked leaving spaces around them. Although the strawberry flavor is there, we both agreed that if you are adding fruit, blueberry is better.

Pumpkin pancake パンプキンパンケーキ

Our favorite pancake is blueberry butter milk pancake. During blueberry season we make a batch of these pancakes almost every weekend and freeze the extras we make. They freeze very well. After making the “super secret” pumpkin bread we had canned pumpkin left over so, in keeping with the season, we decided to make pumpkin pancakes. I usually use 4 identical non-stick 8 inch frying pans to make a batch of pancakes. I could make the pancakes without oil or butter in the pan but my wife informed me that the oil is essential for the crispy "fried" edges she likes. My wife found this recipe on line.



Compared to our buttermilk pancakes, these really puffed up much higher. We enjoyed them with small amount of maple syrup and a side of espresso coffee.



The below is a direct quote from the original recipe (italicized) with our modification in parentheses.

Ingredients:

2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1 can (12 fl. oz.) Evaporated Milk (We made our own
1/2 cup Pumpkin puree
1/4 cup water
1 large egg
2 tablespoons vegetable oil
Chopped pecan (we first roasted and chopped) 

Instructions:

Toast about a cup of pecans, mix flour, brown sugar, baking powder, pumpkin pie spice and salt in large bowl. Combine evaporated milk, pumpkin, water (we actually just used regular milk), egg and 2 tablespoons oil in small bowl; mix well. Add to flour mixture. Stir just until moistened; batter may be lumpy. (Stir in chopped pecans.)

HEAT griddle or skillet over medium heat; brush lightly with oil. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes. Repeat with remaining batter. Serve with  Pumpkin maple syrup (We just used straight maple syrup). 

This made a total of 10 pancakes. Here is the picture of the 8 remaining pancakes (we ate two). In addition to the pumpkin pie spice called for in this recipe, we did not have evaporated milk either. We have not used or bought evaporated milk for ages. So in addition to making our own pumpkin pie spice, we also made our own evaporated milk. I know what you are thinking; that we have entirely too much time on our hand to do something as silly as that but there were extenuating circumstances. First, we really wanted to make these pancakes, second we had some excess milk that we were wondering what to do with before it went bad. We consulted the internet and found it was fairly easy to make evaporated milk--just simmer a quart of milk until it is reduced by half. (While the process of actually making the evaporated milk was easy, cleaning the pan was not. Trust me, it is worth it to buy it in a can). It took half a day to make and the end product had chunks of "scum" or "membrane" (I assume from the milk protein). We strained the liquid and the end result was fairly thick, deep cream color and tasted pretty good. The funny thing is that this recipe calls for evaporated milk and then adds water. Why not just use regular milk? After all that work we were not about to add water so we used enough regular milk to make the batter of pouring consistency. We have a feeling that just adding milk or a mixture of milk and cream may do just as well as evaporated milk and water.

We really like this pancake. It has a nice pumpkin and pumpkin spice flavor and is nicely moist and fluffy. The canned pumpkin adds some mild sweetness. The toasted pecans added a nice crunch. These pancakes, like the blueberry pancakes also freeze very well. We took these to work for breakfast and they revived nicely in the microwave oven.

Blueberry bread with pecan ピーカンナッツ入りブルーベリーパン

This is a continuation of my wife's quest of  blueberry bread/muffins. This time, the major addition is a layer of pecans on the bottom which formed an almost fried in the butter pecan crust. Certainly. this is a good bread but we wondered if it might not be good to just mix all the pecans directly into the batter.

The pecan layer is on the bottom and is nicely crunchy with a pecan flavor.

Ingredients:

3 cups pecans

3 cups blueberries

6 cups whole wheat or AP flour (I used AP)

2 1/2 cups sugar

8 tsp. baking powder

1 1/2 tsp salt

1 cup butter melted

2/3 cup Greek yogurt

1 1//2 cup milk

4 eggs

Directions:

Preheat oven to 350 degrees. Coat the inside of two loaf pans with butter and evenly sprinkle 1/2 cup of pecans over the bottom of the pans. Combine the dry ingredients in a bowl. Mix the wet ingredients in a bowl. Combine the dry and wet ingredients. Add remaining pecans and blueberries. Spread into prepared pans. Cook in oven for 25 to 40 minutes or until a toothpick inserted in the center comes out clean. (The original recipe said to cook for 75 to 90 minutes which would have been way too long). 

This bread is very good. It has a very moist consistency and the blueberries give a nice fresh burst of blueberry flavor. The pecan crust is also very nice. 

Blueberry pancake ブルーベリイ ホットケーキ

Well, you will not find this in Izakaya. I don't remember how the tradition got started but this is a seasonal food we eat every year when blueberries arrive in the market. We always consider blueberry pancakes as an announcement that summer has arrived. They are also associated with having a good time eating breakfast out on the deck on a nice summer morning. It has been blueberry season for some time.  In the U.S. this type of quick cake made in a pan or on griddle is usually called a pancake but they go by many other names such as hot cakes, flap jacks, or Johnny cakes.  For some reason, however, in Japan they are called hot cakes or ホットケーキ. As a kid, I thought the only way to make hot cakes was to buy a hot cake mix in a box or visit "Snow brand" ice-cream parlor  雪印パーラー with my father in downtown Sapporo (Don't tell Mother). Apparently, they no longer serve hot cakes. Now, there is no reason to buy pancake or hotcake mix or frozen batters. We almost never visit IHOP, either.

We tried several different recipes for the batter and came up with this combination. This produces a very light and fluffy pancake. We have a sort of division of labor in their production; my wife makes the batter and I cook the pancakes and both of us "install" the blue berries.

An average American guy (you know who you are) can easily eat a stack of four of these (below on the left, this is 8 inch diameter pancake) as a breakfast. We, however, can only pack away one each (above). (My wife claims that as a child pancakes for breakfast were extra "special" and she once ate ten--I find that hard to believe). As you can see, I garnished the pancake with extra blueberries but no powdered sugar. We usually do not add extra pats of butter either (since there is plenty of butter in the batter). As you may know, once blueberries are cooked they turn purple (image below right). Another thing I did not know while I was in Japan is how good real maple syrup is compared to the fake kind usually served there. 

Batter: This recipe requires buttermilk which may be impossible to get in Japan.  Plain yogurt can be substituted (add milk if the consistency is too thick), however the resulting pancake may miss some of the taste complexity the buttermilk provides. This make 6 pancakes (8 inch in diameter).

I asked my wife to fill in here:

Dry ingredients: The secret to this pancake is using cake flour (2 cups) instead of regular flour. Add to the flour, sugar (1 Tbs), salt (1 tsp), baking powder (1 1/2 tsp), and baking soda (1 tsp). Mix to combine the dry ingredients. 

Liquid ingredients: 2 eggs, 2 cups buttermilk (or plain yogurt), 2 tsp. butter melted. Use a fork to scramble the eggs. Add 2 tbs of the buttermilk to the eggs and mix to temper them. Add the egg mixture and melted butter to the rest of the buttermilk. Add the buttermilk slowly to the dry ingredients whisking in a few quick strokes to make a smooth batter (don't mix too long or they will get tough) 

To cook: I usually use 4 identical 8 inch non-stick frying pans. I preheat them on low flame for 5-7 minutes so that all the batches come out at the same doness. Instead of butter, I use light olive oil. I add more than enough oil  in one pan, swirl, and dump the oil to next pan and so forth. Whatever excess is in the last pan will be poured back to a small bowl. After pouring the batter (I use a one cup ladle) into the pan, we "install" the blueberries by hand. We found that if we mix the blueberries into the batter they tend to clump together so some pancakes have too many berries and are too wet while others don't have enough. To ensure even distribution of the blueberries we throw the blueberries individually into the pancakes as the batter starts to set up (see above picture). (Requires some precision in aim to get the desired effect). Actually my wife really likes doing this. We have to move quickly to get all the berries in before the pancake is too cooked to accept them. When the edge of the pancake looks dry and small bubbles start appearing on the surface, I flip it using a spatula and a flick of my wrist. I then continue cooking for another 2-3 minutes or until done. The above recipe produced a total of 6 pancakes of a bit less than 8 inch diameter.

For us, it is really worth it to buy really good genuine maple syrup since the taste is so much better than the maple flavored sugar water that is so popular. We use the syrup sparingly. This is a very light pancake. The buttermilk gives it a uniquely pleasing taste. The manual "installation" of the blueberries means a proper distribution of sweet berry juice and cake with every bite. It is best to eat this outside on the deck when it is still nicely cool on a sunny summer morning with a cup of cappuccino (We have a decent but all-manual Italian cappuccino machine. We even roast the coffee beans ourselves).

Breakfast burrito 朝ご飯ブリト

I believe that a hearty breakfast is also a good mid-night snack after excessive imbibing. Although I am over with mid-night snacks these days, this was our breakfast. Some Izakaya could served this, minus the too-healthy-looking fruit. This is inspired by some recipes for breakfast burritos and wraps we saw, but I just made it without following any specific recipe.

We thought we would just wrap hash browns and scrambled eggs in tortillas. I made the hash browns and my wife made the eggs. This is for two small wraps or burritos

Hash browns: This is my cutting-corner version of hash browns. I first sauteed onion (half medium size, finely chopped) with olive oil (1 tbs) in a frying pan on medium flame until edges are brown. Meanwhile,  I cooked small, new or baby red potatoes (4-5) after removing the "eyes", in a microwave oven, covered, for 2 minutes or until a skewer goes through easily. I diced the potatoes and added them to the frying pan. I seasoned them with salt and pepper and let it cook for several minutes. I mixed and flipped after the bottom turned brown so that all the sides of the potato were browned (5-6 minutes). I then made a bare surface in the frying pan by pushing the hash browns aside and added ketchup (1-2 tbs). I folded ketchup several times using a silicon spatula until the color became dark and brown rather than red (Maillard reaction). I mixed the ketchup with the rest of the ingredients in the pan. I tasted and adjusted the seasoning (a bit more salt). You could add other seasoning and ingredients such as Tabasco or jalapeno pepper and, of course, crispy bacon, if you like.

Scrambled eggs: My wife made scrambled eggs seasoned with Worcestershire sauce, salt and pepper and with an addition of a small amount of cream. This is the reason the scrambled eggs below were not bright yellow but they tasted very good.

Assembly: I placed the hash browns, scrambled eggs and small amount of cubed cheese (I used smoked Gouda but cheddar may have been better), and rolled it up and secured it using  toothpicks. On both ends, I also tacked in the tortillas and secured using toothpicks. If you used a large tortillas, you may not need toothpicks but I hate to bite into tortillas all bunched up (folded into multi-layers) at the ends of rolled wraps.

Salsa: This is a quick salsa without jalopena pepper (I did not have one). I just mixed chopped scallion, diced tomato, and chopped fresh cilantro. I dressed it with lime juice, olive oil, salt and pepper (I did not use garlic .. .I am not into eating garlic as a breakfast).

I grilled the tortila rolls using a Foreman's grill until the tortilla surface developed brown marks and the cheese melted (2-3 minutes). Once the rolls were heated up, the tortilla will stay put so that you could safely remove the toothpicks without worrying about unravelling. By my wife's request, I cut the rolls in half and served. On the side, we served fresh mission figs (our favorite), blueberry, and the salsa.

This is a pretty good breakfast or mid-night snack depending on your situation.

Corn Buttermilk bread コーンバターミルクブレッド

Right now, it is peak local corn and blueberry season. Occasionally we get fresh local corn. The quality can be hit or miss but this week we found some decent fresh corn. My wife decided to incorporate the fresh corn in her baking and made this corn buttermilk bread.

Beside using cornmeal, she added fresh corn on the top.

The fresh corn stayed on the top and didn't sink to the bottom of the batter.

Ingredients:
1 cup cornmeal (or corn flour)

3 cups all-purpose flour
1 1/3 cup white sugar
1 Tbs. baking powder
1 Tsp salt
2/3 vegetable oil
1/3 cup butter melted
2 Tbs. honey
4 eggs beaten
2 1/2 cup buttermilk
1 cup of fresh uncooked corn cut off the cob

Directions:
Preheat oven to 350F and grease a 9 x 13 inch baking dish.
Picture #1 shows the ingredients. In a bowl combine the vegetable oil, melted butter, honey, beaten eggs and buttermilk (#2).
In a separate bowl stir together the cornmeal, flour, sugar, baking powder, and salt(#3).
Pour the liquid ingredients into the dry ingredients and stir until just moistened (#4).
Pour the batter into the prepared baking dish and sprinkle the fresh corn kernels on top(#5).
Cook in the oven for 45 minutes until the top of the cornbread starts to brown and show cracks (#6)

This bread has nice fresh corn flavors and a lovely moist texture. The fresh corn kernels got a bit chewy. Next time, my wife said, she will mix the corn kernels into the batter.

Pistachio nut bread ピスタチオナッツ入りパン

My wife has been making different kinds of  breads from a bread cook book entitled "Beard on Bread". This bread is a very interesting bread with pistachio nuts. It is a kind of a sweet bread but not too sweet and perfect for breakfast. You can see pistachio nuts on the cut surface.

One morning, we had a combination of the blueberry bread my wife made (it was frozen) and the pistachio nut bread. They went very well with a cup of cappuccino.

Ingredients
for bread 
1 Package active dry yeast
1/4 cup warm water
1 Tbs. sugar (to bloom the yeast)
1/2 cup granulated sugar
1 cup warm milk
1/4 cup butter softened
2 tsp. salt
3 to 4 cups all purpose flour

For filling 
1/4 cup melted butter
1/3 cup (additional) sugar
1 cup shelled salted pistachio nuts roughly chopped

1 egg lightly beaten for egg wash

Directions
Bloom the yeast. In the bowl of a stand mixer with a mixing paddle add the milk, softened butter, salt and 1/2 cup sugar, yeast mixture and stir. Change to a dough hook. Add the flour one cup at a time until dough forms around the hook. Form into a ball and put into a bowl with a small amount of vegetable oil. Coat the surface of the dough with the oil (so it doesn't dry out) cover with plastic wrap and let rise until doubled.

Punch dough down. On the floured board covered with parchment paper roll it into an 18 X 12 inch rectangle. (Since the dough is very tender, to make the transfer to the cookie sheet easier,  I measured a piece of parchment paper the same size as the sheet I was going to use to cook the bread. I rolled out the rectangle and formed the loaf on the parchment paper. Then I dragged the parchment paper over onto the cookie sheet. I did not remove the paper, I cooked the loaf on it. ) Brush the surface of the rectangle with the 1/4 cup melted butter. Sprinkle on the 1/3 cup sugar and the pistachio nuts. Beginning with the long edge roll the dough like a jelly roll pressing the seams and edges together. Form into a circle. At 3/4 inch intervals slice 2/3 of the way down into the ring (#1). Twist each slice to the right so the interior the slice is facing up (#2 & #3). Let the ring rise until doubled. Brush with egg wash. Bake in a 375 degree oven for 30 to 35 minutes until browned (#4).

I was not around when she started and I have no pictures of the rolled out dough, filling or rolling up process. In any case, this was rather elaborate and will have some impact if it was served whole and cut into individual servings. Of course, for us, my wife cut them into a manageable size, double wrapped in a plastic wrap and then aluminum foil and froze it. This bread has a fairly dense but still soft texture. It is slightly sweet. The saltiness from pistachio  appears to enhance the sweetness despite relatively small amount of sugar in it. This bread is extremely good and would be perfect for a holiday.