Archive for July, 2010

ok, blueberries then. sour cherries are so two-weeks-ago…

A million blueberries – and maybe half made it to the bucket.  We squished through the mud at Greig Farm this morning, before the sun really started blazing to pick 13-14 pounds of berries.  I’m mid-way through freezing them but just don’t have the brain power to do anything more creative than serve them on the vanilla/black pepper ice cream that I’m making, or yogurt.  The thought of a pavlova seems nice, topped with blueberries.

But the thought of a cool refreshing cocktail sounds better.  It’s way too hot.

Update: The recipe making the rounds on the foodie blogs lately is the Blueberry Boy Bait cake. I managed to do this one morning before being tapped out by the heat – it’s an easy recipe. It goes from this:

To this:

Everything is better with butter and sugar…

sour cherries. now. (um, next year)

The season has already ended.  It’s all moving way too fast.

Hopefully you read the NY Times article recently, prominently featuring many of our local growers.  Or perhaps you read local writer and blogger Kara Thurmond’s article in the Register-Star a short while back.  I definitely want to try the Sour Cherry infused Vodka.

I’ve managed to make a clafouti (a warm pudding cake that I make the traditional – and lazy – way: leaving the pits in) again this year, and my new favorite recipe, Cherry Upside-Down Cake.

It’s not burnt!  This one looks so dark because I didn’t have enough cherries but I did have black currants – so I pressed down the cherries and filled in with currants.  I also used almond extract instead of vanilla extract.  I think I like it better with almond.  You might need to have two slices to decide if you like it…

Cherry Upside-Down Cakeadapted from Bon Appetit June 1997

1/4 cup (1/2 stick) unsalted butter
3/4 cup (packed) golden brown sugar
14 ounces cherries, halved, pitted

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs, separated
1 1/2 teaspoons vanilla extract
1/2 cup whole milk

1/4 teaspoon cream of tartar

1 cup chilled whipping cream
1 1/2 tablespoons powdered sugar

For topping:

Preheat oven to 350°F. Butter sides of 9-inch-diameter cake pan with 2-inch-high sides. Melt 1/4 cup butter in same pan set over low heat. Add brown sugar; whisk until well blended, about 2 minutes. Remove from heat. Spread mixture over bottom of pan. Arrange cherries, cut side down, in single layer in bottom of pan and press lightly to adhere. Set aside.

For cake:

Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat 1 cup sugar and butter in large bowl until creamy. Mix in egg yolks 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Mix in dry ingredients alternately with milk.

Using electric mixer fitted with clean dry beaters, beat egg whites and cream of tartar in another large bowl until stiff but not dry. Stir 1/4 of whites into cake batter to lighten. Using rubber spatula, gently fold remaining whites into batter. Spoon batter atop cherries in pan. Bake cake until deep golden on top and tester inserted into center comes out clean, about 55 minutes. Cool cake in pan on rack 15 minutes.

Whip cream, powdered sugar and 1/2 teaspoon vanilla in bowl to soft peaks.

Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 5 minutes. Remove pan. Serve cake warm or at room temperature with whipped cream.

(Cake and whipped cream can be made 6 hours ahead. Cover cake and let stand at room temperature. Cover and chill whipped cream.)

Yield: Makes 8 Servings


On to blueberries.

anti-woodchuck recipes

This was a search term that led someone to this site.

I wish I had something to tell them.  My neighbor sprinkles cayenne pepper around all of her plants and I plant basil (which chuck doesn’t eat) around the parsley (which he mows down).  The author of The $64 Tomato goes to hilarious lengths to try to woodchuck-proof his garden – his garden buddy is named Superchuck.

The woodchuck is a powerful creature.

Dreaming of Creamed Woodchuck, Woodchuck pie...

***Update 7/24.  I was delusional.  Chuck eats everything.  Below you will see the carnage of a garden that I am left with: the twigs on the left were cilantro and parsley, the twigs in the middle were purslane that just appeared but I thought might make a nice salad, and the twigs on the right, supposedly guarding my herbs, is the basil.

I have no words.

bbq in the Hudson area

You can almost pretend you’re down south, y’all.

Fourth of July is almost here and that makes most Americans think of barbecue, cookouts, eating too much outside, etc.  However, if you’re not up to grilling outdoors (because, say, you don’t have a grill.  Or a backyard) we have a number of bbq options in the area.  I’ll start with the one I haven’t been to yet, and yet can’t wait to try: ‘Cue2Go.

This is the view just off of 9G, heading south from Hudson (but before Tivoli).  The prices look great, they have options and plenty of sides if you don’t want pork and I’ve read good reviews.  I’m looking forward to the taste test. 

If  that’s a little too casual and you want to eat indoors, go a little further south and over to just south of Red Hook to Max’s Memphis Barbeque.

Max’s is a nice option if you want more than take out but not a fancy dinner.  We’ve hit it a couple of times heading up to Hudson back when we didn’t have so many options…  But we have a couple of options actually in Hudson (and, well, Greenport).

American Glory opened up about a month ago and it’s booming.  Located on the 300 block of Warren Street, there are two floors of seating: the bar area downstairs and the quieter upstairs.  One of the best things is the mixed crowd – the price point and menu brings in all types.  Actually, that seems to be a problem too…  They have sandwiches, plates, numerous appetizers and lots of meat.  The veggie burger was ok, the catfish po’boy was good, the fries great.  I’ll go again – I need to try appetizers.

To think, when we first arrived, our only bbq option was Bubba Bean’s

  • ‘Cue 2 Go
  • 230 CR 6 Clermont (just off 9G)
  • Wednesday/Thursday 11am-7pm, Friday/Saturday 11am – 8pm
  • 518-537-Q2Go


  • Max’s Memphis Barbecue
  • 136 S. Broadway, Red Hook
  • Tuesday – Sunday 5-10pm
  • 845-758-6297


  • American Glory
  • 342 Warren Street, Hudson
  • Every day, late
  • 518-822-1234