Blueberry Buttermilk Ice Pops

I like to take a non-toxic fine point Sharpee and write the flavor on the stick.

Ingredients

4 c fresh blueberries
2/3 c simple syrup (see below)
2 T freshly squeezed lemon juice
1/2 c buttermilk

Simple Syrup
2/3 c water
2/3 c sugar

Stir over medium low heat until sugar dissolves.  Set aside to cool.

Pick out any stems or leaves from the blueberries and puree them in a food processor.  You should have about 1-3/4 c of puree.

Combine the pureed blueberries, simple syrup, and lemon juice in a bowl or measuring pitcher with a pouring spout. Press the blueberry mixture through a colander or sieve using a wooden spoon. Swirl in the buttermilk.

Pour the mixture into your ice pop molds, leaving a little bit of room at the top for expansion. Insert sticks and freeze until solid, 4-5 hours. Unmold and transfer to plastic bags for storage.

Recipe adapted from the people's pops.

Buttermilk Pie with Pecan Crust

Ingredients:

1 c all-purpose flour
1/3 c pecans
1 1/4 c plus 3 T sugar
1/2 tsp salt
4 T butter, cold and cut into small pieces
5 T butter, melted
4 large eggs
3 T cornstarch
1 1/3 c buttermilk
Zest of 1 lemon
1/2 tsp freshly grated nutmeg

1. In a food processor pulse flour, pecans, 3 T sugar and salt until the nuts are finely ground. Add cold butter pieces and 1 egg and pulse until the dough holds together when pinched but does not form a ball. Pat dough into a flat disk; wrap tightly with plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
2. On a lightly floured work surface, roll out the dough to a 12" round. Transfer to a 9" pie pan, pressing the dough against the bottom and sides without stretching it. Using a paring knife, rim the dough to a 2" overhang. Fold the overhand in to make a double layer of dough, and with your fingers, crimp all around. Refrigerate for at least 1 hour (to prevent dough from shrinking).
3. Preheat oven to 400*F. Meanwhile cover prepared pie shell with parchment, leaving a bit of overhang, and add enough pie weights or dried beans to cover. Bake for 15 minutes; remove the parchment and weights, and bake until shell is golden, about 10 more minutes. Remove pan from oven and reduce oven temperature to 325*F.
4. In a food processor, pulse cornstarch and remaining sugar to combine. Add buttermilk, melted butter, lemon zest, nutmeg and remaining eggs, and pulse to combine. Pour the filling into the warm pie shell and bake until the filling is set and just slightly wobbly in the center, 55 minutes to 1 hour. Note: If your crust is already nice and brown before adding the filling, you may want to cover the edges with aluminum foil before returning it to the oven. Remove pie from oven and let cool before serving.

The lemony custard together with the pecan crust is totally awesome!

Candied Bacon & Pecan Buttermilk Scones

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In a previous post I shared a recipe on how to make Slow Cooker Salted Caramel Apple & Pear Butter.  It made me think about what I could make that would compliment it perfectly.  I came up with this recipe, and they were great together.  These scones are so moist and tender and tasty.  You have the sweet 'n salty taste of the candied bacon and the nuttiness of toasted pecans all rolled into a rich, buttermilk dough.  Serve with the Slow Cooker Salted Caramel Apple & Pear butter or a favorite curd or jam.  Not overly sweet, so perfect on a chilly autumn morning.

Ingredients:

3 1/4 c all-purpose flour
2 tsp baking soda
1 T granulated sugar
4 T cold unsalted butter, diced
4 T vegetable shortening
1 1/4 c buttermilk
1 tsp vanilla bean paste or vanilla extract
6 strips candied thick sliced bacon (recipe below)
1/2 c toasted pecans, chopped
1 egg, beaten with a tsp of water for an egg wash

Candied Bacon:
5 strips thick sliced bacon cut into thirds
1/2 c dark brown sugar
2 T pure maple syrup

Heat oven to 350*F.  Line a cookie sheet w foil and place a rack on top.  Place the cut bacon on the rack, set aside.
Mix brown sugar and maple syrup together.  Cover the bacon slices with the mixture.  I use my fingers and drop pieces on the bacon and smooth it out with the back of a spoon.  Bake for approximately 20 minutes or until crisp.  Cool completely, then dice with a sharp knife. Set aside. Try not to eat too much of it while you are preparing the scone batter! ;)

Place flour, baking soda & granulated sugar in a large bowl and whisk to get any lumps out.  Add butter and shortening and with your fingers, work the mixture until the butter and shortening and pea size.  Make a well in the center and add the buttermilk all at once along with the vanilla.  Combine just until blended.  Toss in the diced bacon and pecan pieces.

Prepare the scone batter:
Cover a large cookie sheet w parchment paper, set aside.
On a lightly floured surface pat the dough out to about 1 1/2" thickness.  Using a floured biscuit cutter; one with a fluted edge will look nicer, cut out the scones and place them on the prepared cookie sheet.  It is okay if they touch.  With a pastry brush, brush the egg was all over the scones.  This will give them a nice browned color as they bake.
Bake approximately 12 minutes or until golden brown, but still tender to the touch.

Brilliant!  Absolutely Brilliant!

Mascarpone & Buttermilk Ice Cream With Caramelized Peaches

Ingredients:

8 oz. mascarpone cheese, room temperature
3 C reduced fat buttermilk
1 C heavy cream
1 C sugar
1/2 tsp. vanilla bean paste or seeds from half a vanilla bean
1/2 tsp salt
4 peaches, peeled and diced
4 T butter
3 T brown sugar

Leave the buttermilk and heavy cream in the refrigerator until ready to use. Chill the beaters and mixing bowl at the same time.

In a saute pan, melt the butter with the brown sugar.  Add the peaches and cook until thick and caramelized over medium heat, about 10-15 minutes.  Cool completely.

Beat mascarpone cheese until smooth and creamy. Slowly add buttermilk, heavy cream, sugar, vanilla bean paste and salt. Beat just until blended.  Add to the container of ice cream maker and process according to manufacturer's directions.  Once ice cream has become thick, add in cooled peaches and serve.  Note: For a more hardened ice cream, transfer to a freezer safe container and chill in the freezer for about an hour.

Serve with a sprinkle of fresh nutmeg and a cookie if desired.

Keep it cool!