Blueberries brought me out of the funk...

I can't say why exactly I've been in a funk.  Life is good, all is well.  Yet I kept letting the small things get to me.  Well, other small things got to me as well, namely 4 quarts of exceptional Michigan blueberries! 
This year's berries are quite large and sweet, firm and plump!  John purchased them from a local fruit farmer at the Farmers Market in Saline Michigan and I began the hunt for a little something different to create.

I am the savory type, versus the sweet tooth.  I cannot make another batch of jam, we just won't eat it all!  So I was perusing a magazine and much to my delight came across a recipe for Honey-Bourbon Pickled Blueberries.  (Better Homes and Gardens "Canning" magazine)  What is not to like in THAT combination?!  I whipped up a batch at home and then presented it to my PRESERVE IT! class last night.  WINNER!  I adjusted the recipe slightly on my second and third batches...I added some white balsamic vinegar and peppercorns for a hint of spice.  I also added a bit of kosher salt which really balanced the sweetness!  The recipe that follows is my adjusted recipe!

When looking at the name and listing of ingredients, you would imagine this being too savory for sweet applications, yet not really.  I can see this layered in a sour cream coffee cake or served with a whole wheat dessert waffle just as well as drizzled over a grilled pork tenderloin or served with a lovely sharp cheddar cheese.  Another reason to make this is the yield factor...6 half pints.  Small, doable in the morning before heading to work in my case! 

HONEY-BOURBON PICKLED BLUEBERRIES

3 inch cinnamon stick
1 teaspoon whole allspice
6 or 7 whole peppercorns
1 cup white wine vinegar
1/4 cup white balsamic vinegar
8 cups blueberries
1/4 cup bourbon
1 3/4 cup honey
1/2 teaspoon kosher salt

Put spices in cheesecloth or spice bag.  
In preserving pot combine vinegars and spices and set over high heat.  Bring to a boil, reduce heat and simmer covered 5 minutes.  Add blueberries and bourbon and bring to medium heat and cook about 8 minutes until berries are heated through.  Do not stir as you want the berries to remain as whole as possible.  Remove from heat, cover and let rest 8-12 hours.  (I did these steps in the evening and let the mixture set overnight.  It was then ready to be processed in the morning!)

Remove spice bag and place mixture in a colander placed over another large pot.  Ladle blueberries evenly amongst sterilized half pint jars.

Heat juice and add honey over high heat, boiling until mixture turns syrupy, about 5 minutes.  Pour over blueberries leaving 1/2 inch headspace, wipe rims of jars and place lids and tighten bands or clips.
Process in a hot water bath canner for 10 minutes.  Remember to start timing once water is boiling! 

Fig Galette

A galette is really just my lazy way to make a pie or tart! I can whip one up from frozen dough in just a few minutes and it isn't an ugly little pie, it's transformed into a "RUSTIC" Galette! I adore figs...growing up in Michigan it wasn't until I was an adult that I was introduced to fresh figs. I now have a list of which varieties are in season!

Mission are my favorite for any types of baking. I love the vibrant purple skins and that odd little green layer just below with the fleshy colored insides!

This dough I adapted from other recipes with just a bit of cornmeal or polenta to sop up the juices from the fruit and cheese. This dough can be frozen, tightly wrapped, for 3 months. When thawing, bring just to refrigerator temp and roll out.

Mascarpone is a triple creme cheese from Italy that is naturally sweet because of the cream content. It is famous for tiramisu, but actually does quite well in baking, or whip it with a bit of superfine sugar and use as a frosting or fruit dip!

The only thing I will caution is the use of honey in this recipe. While 2 tablespoons doesn't seem like much, I felt anymore made it too sweet and cloying. If you like it sweeter (I have been accused of liking really tart stuff!) then feel free to drizzle some extra on while still warm or serve with a really interesting Spanish honey in a funky clay jar. (We sell them at The Market!) It will be a conversation piece amongst your friends!

DOUGH:
1/3 cup all purpose flour
2 Tablespoons cornmeal or Polenta
1 Tablespoon sugar
1/4 teaspoon salt
1/4 cup cold butter
1 Tablespoon shortening
1-3 Tablespoons cold water or enough to bind

Mix dry ingredients in a medium mixing bowl. Using 2 forks or a pastry cutter, cut shortening and butter into dry ingredients until mixture resembles coarse bread crumbs, then add enough water until soft dough forms. Do not over mix or crust will be tough. Form into a disk and refrigerate for about 30 minutes.

Filling:
8 ounce tub of Mascarpone
2 Tablespoons honey

1 quart of fresh figs, remove stems and quarter

Preheat oven to 375 degrees. Roll the dough into about a 12" circle, fold into quarters and transfer to a parchment paper lined baking sheet.

Spread cheese somewhat evenly on dough leaving a good 2" margin around the edge. sprinkle evenly with figs and drizzle with honey.

Dampen edge of pastry with water and fold over once or twice to make a sort of rim. Bake about 20 minutes until pastry is cooked thru and galette is bubbly.

You can totally use this dough for a savory crust by omitting the sugar and adding fresh or dried herbs, garlic or freshly ground black pepper and sea salt! It tastes great!