Kissel

kissel (noun): a dessert made from fruit juice or puree, boiled with sugar and water and thickened with potato or cornstarch

While the berries are still flowing, I suggest you make a kissel and use it to top waffles or ice cream or pound cake, for example. Or, eat it alone with a dollop of whipped cream. Red Berry Kissel is a simple summer delight to help beat the heat and eat while lounging around. Absolutely.

Red Berry Kissel

2 cups berry, Concord grape, or raspberry juice

¼ cup granulated sugar or more, if desired

3 tablespoons cornstarch dissolved in additional ½ cup of above juice

5 cups fresh strawberries, hulled, or 20 ounces frozen whole strawberries

3 cups fresh raspberries or 12 ounces frozen whole raspberries

1 teaspoon vanilla extract

1. In a large, nonreactive saucepan, combine juice and sugar. Pour dissolved cornstarch mixture into the saucepan and bring to a simmer on medium-high heat. As soon as it begins to simmer, stir for about 5 minutes until cloudy juice runs clear.
2. Stir in strawberries and raspberries and remove the pan from the heat. Stir in vanilla. Pour into serving bowl or individual dessert cups.
3. Refrigerate for at least 20 minutes, serving chilled.

Yield: 6 to 8 servings

Courtesy of Moosewood Restaurant Low-Fat Favorites by the Moosewood Collective

Note to self: Be sure to lounge around, Red Berry Kissel and spoon in hand, before the academic calendar kicks into high gear.

Back to School

With back to school just around the corner, a sense of excitement and dread begins to creep into our house. Overall, we are an academic family that loves to learn but the demands of schooling in regards to performance, schedule, and stamina can be daunting.

Getting prepared and organized can really help ease the worries and accentuate the positive. Of course, nothing beats shopping for school supplies, but I like to stock up on homemade snacks and easy meals as well so that we continue to eat healthy when crunched for time.

I love blueberry muffins and have tried more recipes than I can count. I have come to rely on this recipe from Ina Garten which produces a standard blueberry muffin I can rely on to be delicious every time -- not too sweet, not too dry. I also play with the recipe and alter it as highlighted in bold below, depending on what ingredients I have on hand. You can leave out the lemon zest or add cinnamon or top them with an easy struesel mix as well. Or, substitute another berry which goes over well at my house where my daughters aren't big fans of blueberries.

Confession: I do sometimes make blueberries muffins anyway, just for myself, and freeze them individually. I enjoy this snacking favorite with a cup of coffee in the afternoon for a boost as I get ready to tackle the rest of the day. Then, I head to the high school to pick up my daughter at the end of volleyball practice with enough energy to really listen to her and discuss her day on the ride home.

Blueberry Muffins

Courtesy of Ina Garten

2 cups unbleached, all-purpose flour or mix of whole grain flours and all-purpose flour

¾ cup granulated sugar or ¾ cup brown sugar or ½ cup either sugar and ¼ cup honey

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

4 tablespoons (½ cup) unsalted butter, melted and cooled or ¼ cup vegetable oil

2 large eggs, at room temperature

1 cup buttermilk or plain yogurt or sour cream

1 teaspoon grated lemon zest

1 teaspoon pure vanilla extract

1 cup (half-pint) fresh blueberries or any other favorite seasonal berry

1.      Preheat the oven to 350° F.

2.      Line muffin tin with 12 paper liners.

3.      In the bowl of an electric mixer fitted with the paddle attachment, sift together the flour(s), sugar (sugar and honey), baking powder, baking soda, and salt.

4.      In a separate bowl, combine the butter, eggs, buttermilk (yogurt or sour cream), lemon zest, and vanilla extract.

5.      Make a hole in the center of the dry ingredients and pour in the wet ingredients. With the mixer on low speed, beat until just combined. Fold in the blueberries. Be sure batter is completely mixed, but do not over mix!

6.      Scoop the batter into the prepared muffin cups until almost full.

7.      Bake for 20 to 25 minutes, until golden brown on top and a cake tester inserted in the center comes out clean. Muffins will spring back to the touch.

Yield: 12 muffins