(no subject)
two things:
this is one of the cutest music videos i have ever seen. the song isn't too shabby either. check out her website. it's crafty as all get out.
Lisa Hannigan - Lille from ATO Records on Vimeo.
and the recipe for my blueberry pear muffins:
2 C unbleached AP flour
1T baking powder
1/2 t salt
1 large egg
3/4 C + 1/8 C sugar
3T + 2T unsalted butter
1 1/4 C (10 oz) sour cream
1 1/2 C fresh blueberries
1 bosc pear, peeled and diced
balsamic vinegar - i've never measured this. i usually just do a four count into the pan - so maybe 2 tablespoons?
1. melt 3 T butter over med. heat. add blueberries, diced pears and 1/8 C sugar. gently toss to combine. add balsamic vinegar. continue stirring occasionally until liquid becomes deep purple and the rock 'n roll melts your face off. drain blueberries and pears, reserving the syrup. put fruit in freezer to chill. return liquid to pan over med. heat and continue reducing the liquid until it's thick and syrupy. turn off heat and add remaining butter mixing until it is completely melted. set aside.
2. adjust oven rack to middle position. preheat to 350 F. grease 12 cup muffin tin (i used whale fat, but butter should work just fine). set aside.
3. whisk flour, baking powder and salt in med. bowl until combined. set aside. in a separate bowl, whisk the egg until light in color. add the sugar to the egg and whisk until thick and homogeneous. add syrup in 2 additions, whisking to combine after each addition. add the sour cream in 2 additions, whisking just to combine. (note: i don't know how important adding the syrup and sour cream in two additions really is. this is just what the recipe i adapted said to do. you could probably mix the syrup into the sour cream and then add that to the eggs in 2 additions and it would be just fine. who knows? it's hard to say.)
4. add the fruit to the dry ingredients. gently toss to combine. add sour cream goop and fold with a rubber spatula until the batter comes together and the fruit in evenly distributed (small spots of batter will remain and batter will be thick.) DO NOT OVERMIX OR GOD WILL SMITE YOU!
5. using a large spoon or ice cream scoop, divide the the batter among the greased muffin cups. bake until muffins are light golden brown and no guts come out when you stab them - about 25-30 minutes. rotate the pan from front to back halfway through baking time.
invert muffins onto wire rack. stand upright and let cool.
this is one of the cutest music videos i have ever seen. the song isn't too shabby either. check out her website. it's crafty as all get out.
You can watch this video on www.livejournal.com
Lisa Hannigan - Lille from ATO Records on Vimeo.
and the recipe for my blueberry pear muffins:
2 C unbleached AP flour
1T baking powder
1/2 t salt
1 large egg
3/4 C + 1/8 C sugar
3T + 2T unsalted butter
1 1/4 C (10 oz) sour cream
1 1/2 C fresh blueberries
1 bosc pear, peeled and diced
balsamic vinegar - i've never measured this. i usually just do a four count into the pan - so maybe 2 tablespoons?
1. melt 3 T butter over med. heat. add blueberries, diced pears and 1/8 C sugar. gently toss to combine. add balsamic vinegar. continue stirring occasionally until liquid becomes deep purple and the rock 'n roll melts your face off. drain blueberries and pears, reserving the syrup. put fruit in freezer to chill. return liquid to pan over med. heat and continue reducing the liquid until it's thick and syrupy. turn off heat and add remaining butter mixing until it is completely melted. set aside.
2. adjust oven rack to middle position. preheat to 350 F. grease 12 cup muffin tin (i used whale fat, but butter should work just fine). set aside.
3. whisk flour, baking powder and salt in med. bowl until combined. set aside. in a separate bowl, whisk the egg until light in color. add the sugar to the egg and whisk until thick and homogeneous. add syrup in 2 additions, whisking to combine after each addition. add the sour cream in 2 additions, whisking just to combine. (note: i don't know how important adding the syrup and sour cream in two additions really is. this is just what the recipe i adapted said to do. you could probably mix the syrup into the sour cream and then add that to the eggs in 2 additions and it would be just fine. who knows? it's hard to say.)
4. add the fruit to the dry ingredients. gently toss to combine. add sour cream goop and fold with a rubber spatula until the batter comes together and the fruit in evenly distributed (small spots of batter will remain and batter will be thick.) DO NOT OVERMIX OR GOD WILL SMITE YOU!
5. using a large spoon or ice cream scoop, divide the the batter among the greased muffin cups. bake until muffins are light golden brown and no guts come out when you stab them - about 25-30 minutes. rotate the pan from front to back halfway through baking time.
invert muffins onto wire rack. stand upright and let cool.