May 5, 2010
I don’t think I can thank ya’ll enough. Blue Jean Gourmet is a year old!
Life has the ability to stun me, and human beings to dazzle me, and I all too often forget that. But forgetting has become much more difficult with you out there over the last 365 days.
Starting a blog is an inherently conceited act; it’s done with the assumption that people will actually want to read what you have to write. Heh. The thing is, I find myself altered by you, my audience, every day. It doesn’t matter who you are or how many of you are out there—if I am going to say something to you, I figure I’d better make damn well sure that I mean it.
Thank you for pushing me to pay attention, to choose my words as if the mattered, for sharing your suggestions, appetites, & joie de vivre.
If this blog is worth anything, it’s due to genuine words, empathy, & curiosity from you, the folks who read it. It’s this crazy thing, the way we can connect through food and words, the ways in which we can honestly know something of each other and grow to respect, admire, even love folks on whom we might never set eyes.
Thank you to the many individuals who help me do what I do, especially Sonya the photography badass, and everyone who has ever washed a dish, written a guest blog, volunteered as a guinea pig, encouraged, complimented, or commented me or this site. When I started Blue Jean Gourmet, I promised myself I would only do it as long as I was having fun. And boy am I ever.
barely adapted from Saveur magazine
The original recipe called for straight blackberries, but I liked a version with a mix of blackberries & blueberries just as well. I imagine this would also be delicious with raspberries, but haven’t had the chance to test that theory.
Don’t let the call for dry white wine throw you, although it surprised me. You can’t taste it at all in the final product; I think it adds a lightness and edge to the batter and allows the edges to crisp well.
2 ¼ cup flour
1 ½ cup sugar
½ cup dry white wine
2 T butter, cut into cubes & chilled
8 T butter, melted
a bit more butter, for greasing the ramekins
1 tsp. vanilla
½ tsp. baking powder
½ tsp. salt
1 pint fresh blackberries, or a combination of blackberries & blueberries, rinsed
accompaniments: vanilla ice cream or homemade whipped cream
To make the crumb topping for the slump, pulse ¼ cup sugar, ¼ cup flour, & 2 T of the chilled butter in a food processor until it looks like bread crumbs. Refrigerate the crumbs for 30 minutes.
In the meantime, preheat the oven & grease 8 ramekins with butter, then dust with flour. Combine 1⁄4 cup sugar, and 2 tbsp. chilled and cubed butter in the bowl of a food processor and process until mixture takes on texture of coarse bread crumbs, about 10 seconds. Refrigerate for 30 minutes.
Grease eight 6-oz. ramekins with butter and dust with flour; set aside. Whisk the remaining 2 cups flour, baking powder, & salt together in a medium bowl, then set aside. In a small bowl, whisk the melted butter & wine together.
In the bowl of a stand mixer fitted with the whisk attachment, beat the remaining sugar, vanilla, and eggs until pale and thick, about 2 minutes. Add the wine mixture to the eggs and whisk until smooth. Add the flour mixture and mix until just combined.
Divide the batter evenly between ramekins and top each with berries. Sprinkle the crumb topping evenly over berries. Place the ramekins on a baking sheet and bake until golden brown and bubbly, about 1 hour. Transfer to a rack and let cool; serve with ice cream or whipped cream.