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Archive for May, 2015

Best Blueberry Muffin With Marcipan

Best Blueberry Muffin With Marcipan

The weather in Virginia is already turning really warm and it makes me want to make something with berries. Blueberries are one of those berries I always keep on hand in the freezer. Although you can easily make these muffins with fresh blueberries, I actually prefer to make blueberry muffins with frozen berries.

Finely grated Marcipan, finished dough, dust berries with flour and add to dough, quickly but gently fold in berries.

Finely grated Marcipan, finished dough, dust berries with flour and add to dough, quickly but gently fold in berries.

This is a wonderful muffin recipe, which you must try. I added a little grated Marcipan which I thought might possibly make the cake a little heavy, but it turned out perfectly light and added a wonderful subtle hint of almond. The muffins are bursting with blueberries and a light sprinkling of sugar gives it a crisp top, and as we all know the muffin top is the best part!

When using frozen berries, dough will become firm, that's okay, just pile it on.

When using frozen berries, dough will become firm, that’s okay, just pile it on.

Best Blueberry Muffins With Marcipan (makes 12 muffins)

Ingredients:

245 grams all-purpose flour (2 cups)

2 teaspoons baking powder

3/4 teaspoon salt

112 grams unsalted butter, at room temperature (1 stick or 1/2 cup)

205 grams sugar (1 cup)

2 large eggs, at room temperature

80 grams marcipan, grated (2.8 ounces)

1 1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1 deciliter milk (1/2 cup or 120 milliliter)

325 grams frozen whole blueberries (2 1/4 cup)

1 tablespoon flour, for sprinkling onto blueberries

extra sugar, for dusting

Directions:

Line muffin pan with paper liners and set aside. Preheat oven to 375 degrees F (190 degrees C).

Sift together flour, baking powder and salt, set aside.  In the bowl of an electrical mixer, beat together butter and sugar for 4 minutes until smooth. Add the eggs one at the time, beating well after each addition and scraping down sides as needed. Add grated marcipan, vanilla extract and almond extract, beat until well combined. Add flour and milk in three increments, mixing only until fully incorporated. Toss a small tablespoon of flour with the frozen blueberries, quickly stir berries to coat with flour. Add blueberries to dough and gently but quickly fold berries into dough. Dough at this point will become stiff due to the frozen berries. Scoop dough into prepared muffin tin, piling dough into little stacks. Sprinkle a little sugar on top of each dough pile. Bake for 30 minutes or until golden. Test for doneness using a toothpick, it should come out clean when inserted into center of muffin. Allow muffins to cool in pan for 10 minutes before transferring to a cooling rack if desired. Enjoy!

Best Blueberry Muffins With Marcipan

Best Blueberry Muffins With Marcipan

Source: adapted from Once Upon A Chef

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Smørrebrød with egg and tomato

Smørrebrød with egg and tomato

Here is a piece of smørrebrød (classic Danish open-faced sandwich) which I think is perfect for this time of year, Spring! It’s made with egg and tomato, my two favorite sandwich ingredients, but also with salad shrimp, cucumber and lumpfish caviar. This is so perfect for a beautiful spring day, eaten in the warm sun and enjoyed it with an ice cold beer (or your other favorite beverage). If you need a recipe to make your own Rugbrød (Rye bread), I have one with a sour dough starter and one without sour dough.

ÆggemadWeb

Making Smørrebrød with egg and tomato

Smørrebrød with Egg and Tomato (1 piece)

Ingredients:

1 piece of rye bread

butter, optional

boston lettuce

1 hard-boiled egg, sliced

salad shrimp, drained and patted a little dry

mayonnaise

1 small tomato

cucumber, sliced

lumpfish caviar

Directions:

Butter bread, if desired. Layer bread with lettuce, egg slices and shrimp. Add a generous amount of mayonnaise. Top with tomatoes and cucumber. Garnish with caviar. Enjoy with an ice cold beer.

Source: slightly adapted from danishsandwich.com

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