LynneA wrote:
> "Jean B." <[email protected]> wrote in message
> news:[email protected]...
>
>>LynneA wrote:
>
>
>>>
>>>LOL! Do let me know how it goes, I looooove blueberries!
>>>
>>>Lynne A
>>>[email protected]
>>>
>>>
>>
>>I keep forgetting to get the blueberry juice. I imagine this will LOOK
>>pretty bad though. LOL!
>>
>>--
>>Jean B.
>
>
> Look, schmook! Ain't how it LOOKS, it's how it TASTES, and I'll bet it
> tastes divine!<GGG>
>
> Lynne A
> [email protected]
>
>
Okay, I just finished my first pass at a blueberry-pie
version. I had my doubts, but it was pretty tasty. I
couldn't find any small containers of straight blueberry juice
and ended up using Wyman's Wild Blueberry-Cranberry juice.
Those containers are 8.5 oz, so I got to drink a tad too, and
it was tarter than I had anticipated. Hence, I thought the
lemon juice might have been a bad idea--and I also scrapped
the idea of adding some chopped fresh cranberries. It turns
out I could have added them--but then I like things pretty
**** and not cloyingly sweet. Anyhoo, here is what I did.
1 Tbsp freshly squeezed lemon juice
the aforementioned juice to fill the rest of the 1 cup measure
(7.5 oz)
1/4 c steel-cut oats
heaping 2 Tbsps dried blueberries (the ones I used were NOT
freeze-dried; they were rather like currants in size and texture
dash salt
1/4 tsp cinnamon
1/16 tsp nutmeg
1 1/2-2 Tbsp white sugar (I was gonna try Splenda but decided
to do it with sugar this time since most folks here would use
that)
ca 1 tbsp sliced almonds, crumbled (I need those for more
texture; they should NOT be toasted since you don't really
want that flavor here)
ca 1 1/2 tbsps dried cranberries (I used Craisins)
So you do the usual: bring the juices to a boil, plop in the
oats and the blueberries, cover and let stand overnight. The
next morning, add the salt and spices. Cover, bring to a boil
over failry low heat, and cook, stirring occasionally, until
the oats reach the desired consistency. This time they took
about 15 minutes. (Either the juices are retarding the
process, or this time the fact that I brought this to a boil
more rapidly had an effect.) Stir in the remaining
ingredients. Serve with or without a tad of vanilla ice
cream. Vanilla soy (or regular) milk might be nice if you are
into that.
I dunno whether I will leave this as is or whether I will try
using lemon zest instead of the juice and adding some chopped
fresh (well, frozen now) cranberries. I am curious about the
possible effect of the lemon juice on the cooking process and
may try this just to see whether it makes a difference.
BTW, I realized that in addition to Mike's comment re ice
cream, there was another thought behind these
experiments--that the mucilage reminded me of pie filling....
I'm gonna ponder this some more. I just had a thought about
pecan pie, but that would be too decadent, wouldn't it????
PS This looked better than I thought. Pretty blue--not gray.
--
Jean B.