Blues and Bay

Over two years ago my father gave me all his canning equipment.  I finally got around to using the equipment this week.  I bought myself a new cookbook for canning inspiration and was very excited to make the cover recipe.  I made the Blues and Bay recipe from The River Cottage Preserves Handbook.  As it is blueberry season, it was perfect timing.  I had a lovely time blueberry picking but had to cut it short because someone had cranky pants.  I did pick just enough for this recipe.  I hope to make it back out to pick if this insane heat ever subsides.

Please keep in mind that this was a first time attempt at canning and I really don’t know what I am doing.  I do know how to read and follow a recipe so I did just that.  It seemed way easier than it should be which leads me to believe that I did something wrong.

I was excited by this recipe because of the combination of blueberries and bay leaf, something I would not think to put together.  I really wish this recipe had a yield.  The amount of berries filled 4 jars but the amount of liquid only filled 2.  I did spill some liquid and maybe I could have fit more berries into fewer jars but I did not want to smoosh the berries.  The recipe said not to smoosh, actually “Pack them firmly, without crushing”. 

I was eager to try out the fruits of my labor and was not disappointed.  We enjoyed this canned fruit with some fresh homemade chevre.   It was also delicious with coconut pancakes and later enjoyed with vanilla ice cream. The liquid was watery, not sure if it is supposed to be that way.  The recipe said to make a “fruit syrup” but not how much to reduce it by or how long too cook it.  I am excited to try out the other jars and see if the bay leaf flavor intensifies. My first attempt was not a totally success or failure but it was a delicious start.

Surprisingly delicious!

I have never been a big fan of combining alcohol and dairy products. I am not sure how The Dude managed to drink all those White Russians. The idea of an alcoholic float would gross me out but then I tried one. I was really surprised by the deliciousness of this adult float. Combine ice cream (vanilla) and Lambic (raspberry) and you may garnish with fresh berries if you are wearing your fancy pants.



You could try chocolate ice cream with Kahlua but I think the fizz in the Lambic makes something special occur. Any flavor of ice cream + your favorite alcohol = yummy potential. The possibilities are endless but I wouldn't drink too many. This is perfect for a hot summer day or any day that you wish had a summery feel.

Laloo’s Goat Milk Ice Cream

Last night I was at Wegman’s in the natural foods section and I found Laloo’s Goat Milk Ice Cream. There were flavors like Black Mission Fig, Deep Chocolate, Rumplemint, and Strawberry Darling. I am not much for strawberry ice cream but I picked the Strawberry Darling because it wasn’t just strawberry. This pint had a balsamic vinegar swirl.

Later that evening, I served this ice cream to some dinner guests without telling anyone it was made from goat’s milk. One of my guests that evening was a five year old boy. I was very curious to see his reaction and he really seemed to like it! Everyone enjoyed the ice cream and was surprised when I told them it was made from goat’s milk.

The flavor was rich, creamy, and tart. There were chunks of strawberries and plenty of balsamic vinegar. Best of all, this ice cream has a short ingredient list with only nine in total. Their website,

http://www.laloos.com/index.php

states the ice cream is “naturally low fat, lactose friendly”. With only 5 grams of fat and 130 calories per ½ cup serving, it is almost low fat. Low fat is usually considered 3 grams of fat or less. But considering Ben & Jerry’s Strawberry Ice Cream has 9 grams of fat, I think their low fat claim is valid. Their website claims that their ice cream is made “the farmstead way by hand with love from natural ingredients that are locally produced in Sonoma County”. They also do not use any growth hormones.

The start of this company has roots in the Slow Food movement. Laura Howard was an entertainment executive in Los Angeles who realized that there “must be a way to be kinder to the animals and planet without sacrificing taste and style”. She realized “that the shorter the journey from the earth to the table, the better the food would be”. And I sure am glad she did!

She compares goat’s milk to mother’s milk as its chemical structure is similar. Laura states that goat’s milk “is a complete protein containing all the essential amino acids without the heavy fat content and catarrh producing materials of cow’s milk”. So what is catarrh? It is an excess of mucus and white blood cells caused by a swelling of mucous membranes. I can recall consuming too much ice cream and feeling very phlegmie.

Their website states that “goat’s milk offers superior digestibility to cow’s milk”. Goat’s milk has smaller fat globules allowing more of a surface to volume ratio which allows the goat’s milk to be broken down easily. Goat’s milk also contains more Medium Chain Triglycerides (MCT) which can be absorbed more easily. MCT’s also has "a unique ability to provide energy to the human metabolism, as well as an ability to lower, inhibit and dissolve cholesterol deposits”. The casein in goat’s milk can be digested easier than cow’s milk and goat’s milk is lower in lactose. Goat’s milk is a valid and delicious alternative to cow’s milk for those who are lactose intolerant or with certain allergies to cow’s milk. Regardless of any of the science behind this ice cream, it is delicious and worth a taste!