copyright 2021 Art of Living, Prima Media,Inc/Maria Liberati
“You ought to have seen what I saw on my way
To the village, through Mortenson’s pasture to-day:
Blueberries as big as the end of your thumb,
Real sky-blue, and heavy, and ready to drum
In the cavernous pail of the first one to come!
And all ripe together, not some of them green
And some of them ripe! You ought to have seen!”
Blueberries by Robert Frost
One of my favorite things about summer are fresh blueberries..all over the place..you can pick your own or find them at your farmer’s market or supermarket..almost everywhere there sits that box with a beautiful purple blue hue peaking out with berries overflowing on top. My not so favorite part of summer is traveling to places that do not have local blueberries available. ( I so miss the little guys). You can only get the best, juiciest fresh blueberries in the summer..an experience not to be missed…and as the days of summer dwindle down so do the number of days that these bursts of flavor will be available at their best…. As summer goes on I find myself creating more ways to use them from simple salads to ice cream desserts and of course cakes and muffins. Popping a juicy berry into my mouth produces a burst of momentary euphoria..and they sometimes never make it into the recipe..
and wouldn’t you know it…. I had an inspiration yesterday ..combine blueberries with another one of my addictions…coffee..a great ending to an alfresco meal or a cooling, rejuvenating afternoon pause!
Blueberry Cream Frost
*1 tsp (3 gr) cinnamon
1 tablespoon (15 gr) honey
6 shots of espresso (measure with small espresso cups)
1/2 cup whipped cream
1 cup of frozen blueberries (Place fresh blueberries in freezer for approx 40 minutes before making this)
1 cinnamon stick for garnish
unsweetened dark chocolate (minimum 65% cocoa) for garnish
Place cinnamon, honey in a shaker. Make the espresso and pour into shaker. With a small wire whisk, whisk all ingredients together. Divide whipped cream into 4 ice cream glasses (3 ozs each) filling each glass about halfway.
Place frozen blueberries in shaker with coffee mixture, cover and shake 8 times. Pour into ice cream glasses top with whipped cream,divide evenly between all 4 glasses. Garnish with cinnamon stick and shave dark chocolate.
copyright 2011 Art of Living, PrimaMedia,Inc/Maria Liberati
July 21-24- See you at Festa Italiana, the USA’s largest Italian Festival . The Basic Art of Italian Cooking by Maria Liberati tm will be hosting many on stage cooking demos throughout the event, Nick Stellino will be onstage as well.
July 29-31 Gourmet Food and Wine Show-Bally’s Casino, Atlantic City, NJ. The Basic Art of Italian Cooking by Maria Liberati tm will be onstage throughout the weekend.
For info, sponsorship or advertising info on any of these events, email events@marialiberati.com
For more recipes get your copy of the Gourmand World Cookbook Award Winning Cookbook at http:// www.marialiberati.com
**Free BOOK Offer..If you were not able to get to Book Expo America for the pre release book signing/event of The Basic Art of Italian Cooking: DaVinci Style, email: info@marialiberati.com and put free book in the subject and request the pre release mini version of the book. We will send a pdf for download.
