The world is definitely shrinking! Remember "six degrees of separation"? It's alive and well! (Six degrees of separation refers to the idea that everyone is on average approximately six steps away from any other person on Earth, so that a chain of, "a friend of a friend" statements can be made, on average, to connect any two people in six steps or fewer.)
Here we are, floating on a private charter yacht in the middle of the Virgin Islands and a friend of friend from our hometown of Franklin, TN contacts Three Moons for a Three Moons Island Cookbook. Retired after 35 years in public education, she enthusiastically writes a food article for a local paper in Savannah, Tennessee. Food has always been her passion, so much so that she put an addition onto her home just for her cookbook collection! That's a real foodie!
*The lemon zest adds just the right touch to make this a winner!
Here we are, floating on a private charter yacht in the middle of the Virgin Islands and a friend of friend from our hometown of Franklin, TN contacts Three Moons for a Three Moons Island Cookbook. Retired after 35 years in public education, she enthusiastically writes a food article for a local paper in Savannah, Tennessee. Food has always been her passion, so much so that she put an addition onto her home just for her cookbook collection! That's a real foodie!
Janice Shelby's column is called " Desiderata...for Food Lovers". She used the Latin term "Desiderata" meaning " things yearned for " to honor her Latin teacher from her high school days growing up in Savannah, Tennessee. Janice recently flattered us by asking for blueberry recipe for her column. You can go to www.courieranywhere.com to check out her writing and see lots of great recipes.
Below is the recipe we shared with her:
THREE MOONS YACHT BLUEBERRY MUFFINS
• This recipe came from my friend, Shelly Tucker in Franklin, Tn. She and her husband Randy own and operate the Three Moons Yacht Charter Service and have been cruising, and exploring the Virgin Islands since 1989. Shelly is a passionate, talented and award winning chef. She has recently published a cookbook “ Three Moons Island Cookbook” and you can follow her blog: http://yachtthreemoons.posterous.com/ or check out their websites : http://threemoonsyacht.net or http://sailthreemoons.com
• This recipe came from my friend, Shelly Tucker in Franklin, Tn. She and her husband Randy own and operate the Three Moons Yacht Charter Service and have been cruising, and exploring the Virgin Islands since 1989. Shelly is a passionate, talented and award winning chef. She has recently published a cookbook “ Three Moons Island Cookbook” and you can follow her blog: http://yachtthreemoons.posterous.com/ or check out their websites : http://threemoonsyacht.net or http://sailthreemoons.com
*The lemon zest adds just the right touch to make this a winner!
You might even want to consider chartering a trip to the Caribbean and enjoy Shelly’s wonderful cuisine prepared in her well-equipped galley!
Janice Shelby, The Courier Newspaper
Ingredients:
Lemon Sugar Topping:
1/3 cup of sugar
1-1/2 teaspoons finely grated lemon zest from 1 lemon
Sift together sugar and lemon zest in a small bowl until combined: set aside.
Muffins:
2 cups fresh or frozen blueberries
1-1/8 cups sugar, plus 1 teaspoon
2-1/2 cups of unbleached all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs, at room temperature
4 tablespoons unsalted butter, melted and cooled slightly (½ stick)
¼ cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon extract
Bring 1 cup of blueberries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing the berries with a spoon several times, and stirring
frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to a small bowl and cool to room temperature, 10-
15 minutes.
Rinse remaining berries under cold water and dry well. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1-1/8 cups of sugar and eggs together in medium bowl until well mixed and thick, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk, vanilla and lemon extract until combined. Toss the blueberries in the flour mixture and using a rubber spatula, fold egg mixture into the blueberry/ flour mix until just moistened. Batter should be lumpy, and you may even have a few spots of dry flour, but do not over mix!
Using a large spoon, divide batter equally among prepared muffin cups, completely filling cups and mound slightly. Spoon a teaspoon of the cooked berry mixture into the center of each mound of batter. Using a small paring knife, gently swirl the berry filling into the batter using a figure-eight motion. Sprinkle lemon-sugar mixture evenly over the muffins.
Lemon Sugar Topping:
1/3 cup of sugar
1-1/2 teaspoons finely grated lemon zest from 1 lemon
Sift together sugar and lemon zest in a small bowl until combined: set aside.
Muffins:
2 cups fresh or frozen blueberries
1-1/8 cups sugar, plus 1 teaspoon
2-1/2 cups of unbleached all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs, at room temperature
4 tablespoons unsalted butter, melted and cooled slightly (½ stick)
¼ cup vegetable oil
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon lemon extract
Bring 1 cup of blueberries and 1 teaspoon sugar to simmer in a small saucepan over medium heat. Cook, mashing the berries with a spoon several times, and stirring
frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to a small bowl and cool to room temperature, 10-
15 minutes.
Rinse remaining berries under cold water and dry well. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1-1/8 cups of sugar and eggs together in medium bowl until well mixed and thick, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk, vanilla and lemon extract until combined. Toss the blueberries in the flour mixture and using a rubber spatula, fold egg mixture into the blueberry/ flour mix until just moistened. Batter should be lumpy, and you may even have a few spots of dry flour, but do not over mix!
Using a large spoon, divide batter equally among prepared muffin cups, completely filling cups and mound slightly. Spoon a teaspoon of the cooked berry mixture into the center of each mound of batter. Using a small paring knife, gently swirl the berry filling into the batter using a figure-eight motion. Sprinkle lemon-sugar mixture evenly over the muffins.
Bake in a standard muffin tin pan sprayed with cooking spray on middle rack of oven at 425 degrees until golden and firm (17-19 minutes), rotating muffin tin front to back about halfway through baking time. Cool muffins in tin for about 5 minutes, then transfer to a wire rack and cool about 5 minutes before serving. Yield: 12 muffins
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