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Best Ever Homemade Vanilla Ice Cream

10 Oct

It’s been a while since I’ve given you a recipe for something sweet.  I won’t hold out on you any longer.  I don’t know if you’ve ever made homemade ice cream before, but it is one of my favorite food memories from childhood.  It was always exciting to come in from playing outside all day and hear the groaning of the ice cream freezer’s motor — wondering what flavor my mom would’ve made for us.  It also frequently meant that we would have company over to enjoy it with us, something else that I enjoyed as a child (and still do!).  While my mom’s specialties included black walnut, banana, strawberry — it was the vanilla that was always my favorite.  And while this recipe directs you to freeze your ice cream completely firm before eating it, we loved eating the soft treat immediately from the ice cream maker.

Do you have memories of homemade ice cream from childhood?  Do you make homemade ice cream now with your children?  If you don’t have the equipment, I suggest adding it to your Christmas list so you can be ready when spring rolls around (not that I don’t make ice cream in the winter 😉 ).

Now for the reasons I love this recipe.  First, the flavor is over the top.  The addition of vanilla bean and vanilla extract ensures that your taste buds will be delighted.  It is like Blue Bell Homemade Vanilla but SOOOOOO much better.  Next, the inclusion of a small amount of corn syrup keeps the ice cream soft even when completely frozen.  This means it scoops easier, no microwave zaps required.  Finally, the use of egg yolks to make a custard base creates a rich, smooth, and creamy ice cream that is perfect on its own but would also be a good base for some homemade caramel or hot fudge sauce.  And yes, I think this is better than the vanilla ice cream recipe in The Perfect Scoop.

So what are you waiting for?  Whip up a batch now and enjoy a scoop!

 

Vanilla Ice Cream

1 vanilla bean

1 3/4 cups heavy whipping cream

1 1/4 cups whole milk

1/2 cup plus 2 tablespoons granulated sugar, divided

1/3 cup light corn syrup

1/4 teaspoon salt

6 large egg yolks

1 1/2 teaspoons vanilla extract

 

Cut the vanilla bean in half lengthwise.  With the tip of a paring knife, scrape out the seeds.  In a medium saucepan, combine the vanilla bean, vanilla seeds, whipping cream, milk, 1/4 cup plus 2 tablespoons sugar, corn syrup, and salt.  Heat over medium-high heat, stirring occasionally, until the mixture is steaming steadily, 5 to 10 minutes.  Remove from the heat.

Meanwhile, prepare a large bowl of ice with a small amount of water in it.  Place a small bowl in the ice and set a strainer on top.  You will pour your ice cream custard into this ice bath to stop the cooking process.

Whisk the remaining sugar into the egg yolks in a small bowl.  When the cream mixture is hot, transfer 1/4 cup into the egg yolks and stir constantly to combine.  Transfer a little bit more cream into the yolks, stirring constantly.  This will temper the egg yolks to keep them from scrambling.  Now, pour the egg yolks into the pan of cream and return to the stove over medium-low heat.  Stir constantly until the mixture thickens and coats the back of the spoon (it will register 180 degrees F on a candy thermometer).  Remove from the heat and pour through the strainer into the small bowl in the ice bath.  Stir in the vanilla extract and return the vanilla bean to the mixture.

Once the mixture stops steaming (about 10-20 minutes), transfer the bowl to the fridge to chill completely (at least 4 hours).  Once chilled, freeze the mixture in your ice cream freezer according to the manufacturer’s instructions.  When the freezer is done, transfer the ice cream to a freezer-safe container and freeze until firm (or eat it right away!).

Adapted from Cooks Illustrated via Dishing the Divine.

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Thirsty Thursdays — Apple Pie Moonshine

4 Oct

Have you missed me?  Wondered if I had given up cooking AND sewing?  Never fear, I’m still here stitching and sautéing up a storm, but some intercontinental travel and work-related busy-ness have kept me from sharing my progress in this little neck of the web.   To make up for my absence, I am offering you the recipe for a much-requested liquid delicacy — Apple Pie Moonshine (hereby known as APMS) — just in time for your fall festivities!

APMS really does taste like apple pie in a glass — it is so smooth and delicious.  I have been racking my brain trying to recall who first turned me on to this tasty treat, but old age has gotten the best of me and I just can’t remember. Nevertheless, I first made it last winter for our annual holiday party and it was a huge hit.  I made a single batch and the dispenser I served it in was drained dry in no time.  While it is called “moonshine,” a quick use of some grade school mathematics will reveal that the final product is only about 20-25 proof, less potent than regular vodka or bourbon, so there is no risk of getting busted by the sheriff.  I guess it is called “moonshine” because it is made from pure grain alcohol and served in Mason jars?  Having made this now three times, I can tell you that it tastes fine right away, but the flavors mellow and it gets smoother if you let it sit a week or two in a cool, dark place.  In case you were wondering, the alcohol content is not changed by letting it sit, so don’t worry about it getting stronger.  But do keep in mind, because it is so smooth, it is easy to drink straight, so be careful — it will sneak up on you!

So, for all you girls who are always begging me to make you more Apple Pie Moonshine, now you can make your own! 🙂

Apple Pie Moonshine

Yield:  Approximately 9 quarts

1 gallon apple cider

1 gallon apple juice

3 cups granulated sugar

9 cinnamon sticks

1 liter 190 proof pure grain alcohol (aka moonshine or Everclear)

9-1 quart Mason jars

In a large stock pot, stir together the cider, juice, sugar, and cinnamon sticks and bring to a boil. Remove from the heat and allow to cool to room temperature. Stir in the alcohol. Pour into jars, making sure each jar gets a cinnamon stick. Apply lids and store in a cool, dark place for a week or two before serving. Alternately, you can pour it back into the cider, juice, and alcohol bottles if you are planning to serve it at a party from a large dispenser.

P.S.  If you can’t buy pure grain alcohol where you live, you can use vodka instead.  To achieve the same final alcohol concentration, you will need to use 2-3/8 (that’s two and three-eighths) liters of 80 proof vodka and keep the cider, juice, and sugar measurements as listed.

P.P.S.  If you prefer your APMS to not have sediment in it, substitute another gallon of juice for the cider.  Basically, apple cider is just unfiltered apple juice, so opting for 2 gallons of apple juice will yield clear Apple Pie Moonshine.

Adapted from Moonshine Heritage.

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Thirsty Thursdays — Original Bushwacker

16 Aug

 

 

Rumor has it that this tasty libation originated just across the state line on beautiful Pensacola Beach.  I never realized it was such a local sensation until I tried to order one on a cruise ship and the bartender had no idea what went into a bushwackers (definitely nothing banana flavored!!!).  While I have never had one from the original Sandshaker on Pensacola Beach, I do enjoy whipping up a batch in my own blender.  Add this recipe to your repertoire and your friends will thank you 🙂

Frozen Bushwackers

Serves 2 adults who are not driving

5 oz cream of coconut (like Coco Lopez), NOT coconut milk
2 oz coffee liqueur (like Kahlua)
2 oz light rum
2 oz creme de cacao
4 scoops vanilla ice cream
2 cups ice cubes
2 shots 151 proof rum, optional
maraschino cherries, for garnish (or whipped cream and an umbrella if you are like me)

In a blender combine the cream of coconut, coffee liqueur, light rum, creme de cacao, ice cream and ice. Blend until smooth. Pour into two large glasses and garnish with a cherry, and if you are feeling, brave top each glass with a shot of 151.

Adapted from Bo’s Bowl.

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Fish Tacos

13 Aug

 

Is all this talk about sewing making anybody out there hungry?  Well, I’ve got the perfect fix for that — these delicious tacos stuffed with honey and cumin glazed crispy fried fish and spicy chipotle slaw.  Mr. Homemaker and I enjoy making these tacos together when we have a little extra time to spend together in the kitchen, usually on a weekend afternoon.  With a little preplanning you could definitely turn this into a weeknight meal as well though.  We discovered these tasty treats a few years ago and have shared the addiction with many of our friends and family since then.

While the recipe calls for tilapia, you can substitute any mild white fish you have on hand.  For this batch, we used some red snapper from our deep freeze that was caught by yours truly last summer.  We have also made them with the day’s fresh catch of bass and bream from the family pond.  Either way they are delicious.

 

 

One word of caution, the original recipe, linked here, calls for way more chipotles in adobo than we think is necessary (and we aren’t wimps about spice).  I have modified the recipe I am presenting here but if you are sensitive to heat, please start with 1/2 or 1/3 the amount of chipotle paste and increase it to taste.  It is some pretty spicy stuff!

So gather round your favorite peeps, whip up a batch of refreshing drinks (maybe some of these), and have a fish taco fiesta soon!

 

 

Fish Tacos

Serves 4

  • 1 pound tilapia fillets, cut into chunks
  • 1/2  plus 1/3 cup fresh lime juice
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon ground cumin
  • 1/2 cup mayonnaise
  • 1 tablespoon pureed chipotle pepper with sauce*
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 2 cups panko crumbs
  • salt and ground black pepper to taste
  • 1 cup vegetable oil for frying
  • 2 cups 3 color coleslaw blend
  • 1 cup minced fresh cilantro leaves
  • 8 (7 inch) flour tortillas, warmed

*I take a whole jar of chipotles in adobo sauce and puree it in the food processor.  I then transfer the puree to a resealable container and keep it in the fridge to use as needed.

Directions

  1. Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.  (We have marinated for as little as 30 minutes with good results.)
  2. Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.
  3. To make the chipotle mayonnaise dressing, whisk together the mayonnaise, pureed chipotle sauce, 1/4 teaspoon salt, and cayenne pepper. Cover, and refrigerate until needed.
  4. To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
  5. To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
  6. Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
  7. Place the tortillas on a flat surface, and spread each with a little bit of reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.

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Peach Jam

14 Jul

As promised, today’s post is all about making your very own, homemade, totally-from-scratch, delicious, fresh peach jam!  Before I give you the recipe details, I want to talk about a few important points regarding canning foods at home.

1.  Canning food at home is EASY!  You don’t have to have a bunch of special equipment or skills.  Our foremothers did it with fewer modern conveniences than we have today (think hot stove and no air conditioning 😉 ).  Don’t be intimidated –you can do it and you will be so glad you did!

2.  Canning food at home is SAFE!  If you follow the steps I outline below, the jam you prepare will be very safe to eat, up to a year (or more) from now.  It is important to note, however, that you should not tinker with the recipe.  Canning recipes have been tested as written to set properly and inhibit the growth of harmful bacteria (think Clostridium botulinum).  The prescribed amounts of acid (AKA lemon juice) and sugar cannot be altered for this reason.  If you desire a jam with less sugar, you MUST use a pectin specifically formulated for lower-sugar recipes.  This is NOT one of those recipes 🙂

3.  Canning food at home is FUN!  Grab a bunch of friends and make a party out of it.  Choose two or three recipes and spend the afternoon putting up several different preserves so that everyone’s pantry is stocked with a variety.  Or better yet, knock out part of your Christmas list early.  As an added bonus, there will be extra hands around to help clean up the kitchen when you’re done.

If this is your first time canning, you may want to click over to the National Center for Home Food Preservation site to familiarize yourself with the basic principles of home canning.  You will find answers to all of the why’s and how’s of canning as well as recipes for sweet and savory treats to put up.

Alright, enough of the mumble-jumble — on to the fun part!  This is my tried-and-true recipe for peach jam.  I love it because the peach flavor is very potent and bright.  What makes it so good?  Just a little bit of salt.  Crazy?  Not really.  Adding just a hint of salt to your sweet treats allows their flavors to shine while taming the lock-jaw sugariness.  Try it and see for yourself 🙂

Best-Ever Peach Jam

Yield:  approximately 7 half-pint jars

7 half-pint canning jars with lids and rings

3 pounds fresh, ripe peaches

2 tablespoons bottled lemon juice

1 box Sure-Jell fruit pectin (NOT the kind for reduced or no sugar recipes)

1 teaspoon butter or margarine

1/2 teaspoon salt

5 1/2 cups (or 1100 grams) granulated sugar, measured into a bowl

Preheat the oven to 200 degrees F.  Arrange 7 clean, dry half-pint jars on a kitchen towel on a large cookie sheet.  Place the jars in the oven to keep warm until needed.  This will help sterilize the glass and make the temperature of the jars closer to that of the jam when you pour it in.  Place the (clean, brand new, never been used before) lids in a small bowl or pot.  Cover with very hot water.

Bring a large stockpot of water to a rolling boil.  Meanwhile fill a large bowl with ice water. Using a small paring knife, cut a small, shallow X into the skin on the bottom of each peach.  Place 3 peaches in the boiling water for 90 seconds.  Remove them immediately and submerge them in the ice water.  This process will loosen the skins and make the peaches a cinch to peel.  Repeat the process until all the peaches have been blanched.  Once the peaches are cool, peel the skins off with your fingers.  Cut off any bad spots with a small paring knife then pit and quarter the peaches.  Place the peach quarters into a medium bowl and mash with a potato masher.

Rinse out the large pot and refill with fresh water and return it to high heat to boil.  This will be your boiling water bath.

Measure exactly 4 cups of mashed fruit into another large pot and add in lemon juice, pectin, butter or margarine, and salt.  Place the pot over high heat and bring the fruit mixture to a rolling boil (a rolling boil is one that doesn’t dissipate when stirring).  Once the fruit mixture is at a rolling boil, stir in the sugar and return to a rolling boil, stirring constantly.  Continue to boil, stirring constantly, for exactly 1 minute.  Remove from heat and skim off any foam that has formed (although there shouldn’t be any since you added the little bit of butter).

Carefully ladle the hot mixture into the clean jars using the funnel (if you have one), filling the jars to within 1/2″ to 1/4″ of the top of the jar.  Wipe the rims and threads of the jars with a clean damp cloth.   Carefully remove the lids from the hot water, trying not to touch the seals, and position them on the jars.  Screw the rings onto the jars until they are “fingertip tight,” i.e. just until you meet resistance and then a quarter turn more.  The goal is just to get it tight enough to hold the lid down.  You don’t want it so tight that it drags the seal along the jar.

By now your large stockpot should be boiling.  Carefully place some of your filled jars into the canning rack and gently lower it into the boiling water.  Make sure the jars are covered by at least 1″ of water.  If they aren’t, add a little more water.  Put the lid on the pot, and bring it back to a rolling boil.  Once it starts boiling, start the timer for 10 minutes.  After 10 minutes, carefully remove the jars with the jar lifter and set them on a clean, dry towel and leave them undisturbed for at least 12 hours.

You will most likely hear your jars sealing not long after you remove them from the boiling water bath.  You should give yourself a very smug pat on the back when you hear that  victorious little pop 🙂  However, you should still check the seals by pressing down on the center.  If they don’t spring back up, your seal is good.  If it pops back up at you, your jar did not seal but all is not lost.  Stick that jar in the fridge and eat it within 3 weeks… if it lasts that long 🙂

And just in case you need a serving suggestion:

Try it on a Heavenly Cream Scone (recipe coming soon!)…

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Thirsty Thursday — Peach Margaritas

12 Jul

Sorry for the recent radio silence in these parts. I don’t have a lot of excuses other than a short weekend getaway to New Orleans for some shopping, a bout of tonsillitis (thanks again, Mom, for the TLC), and a holiday. I hope you have been enjoying your summer!

Here’s another refreshing summertime thirst quencher for you. It’s a delicious margarita with a hint of peachy flavor. It’s definitely not overly fruity. You can blend this up if you want, but I think it’s better on the rocks.

You know something else that’s peachy delicious? Homemade peach jam, of course! This Saturday is National Can-It-Forward Day and I want to show you exactly how easy it is to make your own homemade preserves. So grab the supplies and ingredients listed below (see this site for more details on specific items but you can find everything you need at Wal-Mart), and join me in making some of the best peach jam you will ever eat. And as an added bonus, you’ll end up with enough jars to share 🙂

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Peach Jam Ingredients and Supplies

3 pounds ripe peaches
Lemon juice
1 box SURE-JELL Fruit Pectin
Butter
Sugar
Salt
7 half-pint mason jars with rings and brand new seals
Wide-mouth funnel for filling jars with hot jam
Jar lifter
Canning rack

And now for the margarita recipe…

Fresh Peach Margarita
Serves 2

1 tablespoon salt
1 teaspoon sugar
2 ounces Grand Marnier
1.5 ounces silver tequila
2 ounces fresh lime juice
3 ounces peach simple syrup (recipe below)
Sliced peaches and limes for garnish

Combine salt and sugar on small plate. Rub rims of margarita glasses with lime wedge and dip in salt/sugar mixture. Fill glasses with crushed ice. Set aside. Fill cocktail shaker with crushed ice. Pour in Grand Marnier, tequila, lime juice, and peach simple syrup. Shake vigorously until condensation starts to form on the outside of the shaker. Strain into prepared glasses and garnish with peach and lime slices. Serve immediately 🙂

To make Peach Simple Syrup, combine 1 cup Simple Syrup and 3 peeled, pitted, and chopped peaches in a blender or food processor. Pulse to combine until smooth.

Adapted from how sweet it is.

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Thirsty Thursdays — Vanilla Lemonade

21 Jun

I have decided to start my first regular installment — Thirsty Thursdays — and will be posting some of my favorite drink recipes each week when I have one to share. Check out some of my previously posted favorites such as Meyer Lemon Drop Martinis, Strawberry Wine Coolers, Hurricanes, and Pina Coladas.  I came across this tasty refresher this week via a newly discovered blog and couldn’t wait to test it out. Fresh homemade lemonade is a treat by itself, but add the subtle hint of vanilla bean, and it transcends to a whole new level. Try this lemonade this weekend — your family will thank you 🙂

VANILLA LEMONADE
A fun twist for your lemonade!

Yield: about 12 cups
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 20-25 minutes

INGREDIENTS:

For the Simple Syrup:

1 cup Sugar
1 cup Water
3 slices of Lemon Peel
1 Vanilla Bean
1 generous pinch of Kosher Salt
Cheesecloth, to strain syrup

For the Lemonade:

Juice of 6-8 lemons, strained
8-10 cups of water
1 cup of vanilla/lemon syrup
Lemon slices to garnish

DIRECTIONS:

Slice the vanilla bean in half and with the back of your knife scrape out all the seeds.

Bring sugar, water, vanilla bean and pod, lemon peel and salt to boil on your stove.

After sugar dissolves I gently simmer mine 5-10 minutes to really get the lemon peel flavor in there.

Remove from heat, strain through a few layers of cheesecloth set over a large measuring cup and cool. You can speed up the process by placing the measuring cup in a large bowl surrounded by ice.

Once the syrup has cooled; add it to a large pitcher along with the 8-10 cups of water and strained lemon juice. Garnish with a few lemon slices.

Pour in a tall glass over ice and sip.

Adapted from Simply Scratch via How Sweet It Is.

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Renfew 2.0 and a First Birthday

8 Jun

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So here's my second version of the Sewaholic Renfrew top that I made a few weeks ago. I chose the 3/4 sleeve cowl neck version for this incarnation. As you can see from the wrinkly sleeve bands, these "3/4 length" sleeves are more like elbow length on me. Next time I will lengthen them a bit to get a true 3/4 length. I cut this top from the same modified pattern as my last Renfrew but this one is a lot looser in the armpits. All I can say is that it is because of the fabric (this one is a really lightweight jersey). Be warned that the less stable your fabric, the more you will have to take in your seams. Aside from that, my only other issue (and it is very, very minor) is that the back of the neck is a little loose. Next time I will cut the cowl in a smaller size than the neck opening to eliminate this problem.

Version 2.0 improvements include cutting the sleeve and armbands 2 sizes smaller and stretching them as I sewed them on to ensure a snug fit. I didn't want another loose waistband like I had on my last version. This change solved the problem and the waistband is perfect! Also, the cowl on this version is awesome! It is pretty and drapey and it doesn’t show your goodies when you bend over.

All in all, I highly recommend this pattern. The second time around, I spent about 4 hours from start to finish on this shirt, and that included making some stupid mistakes that I had to fix. Next time (and there will be a next time soon), I bet it will take 3 hours or less.

I also completed a kitchen project recently, this cute ruffled cake for my friend’s daughter’s first birthday. My friend, Jenny, asked if I could make her little girl, Dublin, a banana-flavored, ruffled birthday cake with colors that matched the ocean and a dress sewn by her late great-grandmother. I was happy to oblige and went straight to my favorite banana cupcake recipe and made a double batch of the batter for a three layer 9″ round party cake plus a two-tiered smash cupcake. I filled the caked with salted caramel Swiss meringue buttercream and frosted it with vanilla Swiss meringue buttercream. I was afraid the buttercream would be too sophisticated for a toddler’s palate, but Dublin seemed to enjoy it more than anybody, and that made my day 🙂

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This was Dublin's first taste of something sweet and there wasn't a crumb left when she was done!

The only modification I make from the recipe I linked above is using my own caramel recipe. If anyone is interested, let me know and I will be happy to post it.

Strawberry Wine Coolers

5 Jun

 

 

 

This recipe is in honor of my office nurse, Tammy, who asked me a while back for a drink recipe involving strawberries.  I searched a bit, experimented a bit, then Annie’s Eats popped this little beauty into my email inbox.  I tried it within a few days but wasn’t completely sold.  I made a few adjustments and now I think it is “Tammy-worthy.”  This cooler is refreshing, grown-up, and delicious.  So, Tammy, here you go.  Bottoms up to my first and favorite RN 🙂

 

Strawberry Wine Coolers

 

1/2 pound strawberries, hulled and rinsed

1 ounce citrus vodka

1 small pinch salt

1 bottle Moscato wine

Ice

 

Yield:  3-4 servings

 

Blend together berries, vodka, salt, and 1 cup of wine.  Strain into small container.  Chill for 1-2 hours.  Fill wine glass with ice.  Fill glass half-way with strawberry mixture.  Top with wine and stir gently.  Drink immediately 🙂

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Spinach Salad Blues

31 May

I’m sorry this photo doesn’t do the salad justice. There were 3 starving women at my house for girls’ night and they were about to attack when I decided to stop and take pictures of our food.

Is anyone else excited that blueberries are coming into season? This salad is one of my favorite ways to use the fresh berries and everyone I introduce to it always raves. If you know me and you glance at the ingredient list, you may be surprised that I like this salad. I am a devoted, card-carrying blue cheese hater. I have tried for years to like the pungent stuff but it just isn’t happening. If I unknowingly order something laced with it, not only can I taste it right away, but I will give my food away to keep from having to eat it. Being hungry is better than eating blue cheese 🙂

I’m telling you all that to encourage any other like-minded blue cheese nay-sayers to give this salad a chance. There is something about the combination of the flavors in the vinaigrette, nuts, and greens that melds with the blue cheese and makes it way less offensive. I would dare say not even offensive at all. Actually, this salad is quite delicious and is a regular on our table. So if you are thinking about subbing out the blue cheese with something else, try it at least once as written. You won’t be disappointed.

This recipe comes from the out-of-print Bay Tables: Savor the Abundance by the Junior League of Mobile. If you can get your hands on a copy of this book, you will love it. I haven’t been disappointed yet and I will try to share some of my other favorites as I make them.

Spinach Salad Blues
Yield: 6 servings

1 shallot, peeled
1 1/2 pints fresh blueberries
1 teaspoon salt
3 tablespoons sugar
1/3 cup raspberry vinegar
1 cup vegetable oil
2 bunches spinach leaves, trimmed and washed
2/3 cup crumbled blue cheese
1/2 cup chopped toasted pecans

Combine the shallot, 1/2 pint of blueberries, salt, sugar, vinegar, and oil in a blender and blend well. Combine the spinach, remaining berries, blue cheese, and pecans in a large salad bowl and toss to mix well. Add the desired amount of blueberry vinaigrette (you will probably have more than enough) just before serving and toss until well coated.

I couldn’t resist — I was having fun with some new features on my photo editing software. And this is a glimpse of the new blender I got recently.

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