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Lavender by the Bay
By Susan Dobias
First recipe with my Lavender Salts! Lavender is great paired with lemon or any citrus flavors. This would also be a nice seasoning combo for a mild fish such as tilapia. This was a delicious dish accompanied by some udon noodles.
Lemon-Lavender Baked Chicken
- 3 bone-in chicken thighs
- 3 chicken drumsticks
- juice of 2 lemons
- about 2 tbsp lavender salt
- Preheat oven to 350F.
- In a lightly greased 13X9 baking pan, arrange chicken thighs & drumsticks skin-side-up.
- Drizzle with EVOO & lemon juice. For extra lemony flavor, cut up the squeezed lemons & place them in the dish with the chicken.
- Sprinkle all over with lavender salt. For extra lavendery flavor, salt under the skin as well.
- Bake 30-40 mins or until skin is golden & chicken juices run clear.
- Let chicken rest for about 5 mins before serving.
Recently, I was watching the “Brunch Village” episode of Portlandia. In it, amidst other shenanigans, there’s a ridiculously long line at a brunch restaurant that specializes in Marionberry Pancakes. What’s a Marionberry you ask? I had no idea so I looked it up. Apparently, it’s a certain breed of blackberry that’s indigenous to Oregon. On the episode, Celeb Chef & Resident Hottie, Bobby Flay argues that they’re just blackberries. The episode was hilarious & left me with a craving for pancakes & berries. I improvised & whipped up this tasty syrup with items I had around the house…
- 1- 12oz package frozen berries (I used a blend of strawberries, blueberries, blackberries, and raspberries.)
- 1 C white wine (I used a bit of leftover Chardonnay)
- 1/2 C granulated sugar
- 1 tsp vanilla extract
- 1/8 tsp ground cardamom
- In large saucepan, mix the strawberries, wine, sugar and allspice.
- Bring the mixture to a boil, lower the heat slightly and simmer for 10 minutes.
- Carefully pour the hot mixture into a food processor or blender. Blend to desired consistency.
- Cool completely and enjoy over pancakes, waffles, or desserts.
The holidays are hectic. When I made this pie on the fly the other day I didn’t intend for it to be so ugly. However, I assure you it was delicious. As for the limoncello whipped cream, it was quick and easy & not to toot my own horn, (TOOT!) but I was quite pleased with how it came out.
So here’s what I think made my pie ugly (but still delicious). I got a regular pie crust, not a deep dish. When the ingredients overflowed my regular pie crust, the remainder didn’t even half-fill a second crust. So I ended up making another half-round of blueberry filling. When they went into the oven, fruit & crumb topping were mounded atop each pie. The filling did cook down as I predicted it would, but the juices runneth over. This is why we put pies on foil-lined pans people! For the record, Ugly Pie disappeared just as quickly as Pretty Pie.
I make ugly pies. I’m not perfect. Who knew?
For your convenience, in the interest in fighting Ugly Pie Syndrome, I have edited the recipe to make one, attractive, deep-dish pie.
Ugly Blueberry Pie
makes 1 deep-dish pie
For the pie:
- 3-4C blueberries (this time of year frozen seems to be cheaper in my area)
- 1 C granulated sugar
- 3 tbsp all-purpose flour
- juice from 1/2 a lemon (about 1 tbsp)
- 1/8 tsp Kosher salt
- deep dish pie crust (Go ahead, use store-bought, I won’t tell!)
For the crumb topping:
- 3/4 C all-purpose flour
- 6 tbsp brown sugar
- 2 tbsp granulated sugar
- 1/8 tsp Kosher salt
- 1/8 tsp ground cinnamon
- 1/8 tsp ground cardamom
- 6 tbsp cold, unsalted butter
- Preheat oven to 400F.
- In a large bowl, combine blueberries, flour, sugar, lemon juice, and salt. Make sure berries are coated well with mixture.
- Pour mixture into a deep-dish pie crust, to avoid Ugly Pie Syndrome, do not mound your filling into the crust.
- In another small bowl combine topping ingredients. Toss with your hands until pea-sized crumbs are formed.
- Sprinkle crumbs evenly over the top of your pie.
- Bake on a foil-lined baking sheet for about 1 1/2 hrs. You will probably have to tent with foil after about half an hour to prevent over-browning.
- Allow pie to cool for several hours before serving.
The perfect topping for this sweet blueberry pie is a tart limoncello whipped cream.
Disclaimer: this topping has actual booze in it. It’s not cooked off. So you will want to make/get some regular whipped cream for any kidlets in the house.
Limoncello Whipped Cream
- 1 C heavy whipping cream
- 2 tbsp powdered sugar (confectioners)
- 3-4 tsp limoncello
- Using a stand mixer or hand blender with whisk attachment, whip cream on high speed until stiff peaks are formed.
- Lower speed to medium and add in sugar, scraping down the bowl with a rubber spatula as needed.
- When sugar is incorporated, add in your limoncello, one tsp at a time to desired flavor.
- Serve immediately, or save in a covered container in the refrigerator until ready for use.
More for pie-enthusiasts on my Pinterest Board, 3.14.