Browsing Tag

blueberries

Blueberry Cheesecake Tart

July 19, 2019

I’m happy to say that Fake Food Free has transitioned to the Substack Newsletter called Every Corner of the World.

I hope to see you there.

Blueberry Cheesecake Tart Recipe | FakeFoodFree.com #cheesecake #dessertrecipes #freshberries #blueberryrecipes #summerrecipes #baking #bakingideas

I went blueberry picking last month. It’s a rare occurrence here as there really aren’t many u-pick farms in the area. And even with the few we do have, as much as I love fresh produce, I usually end up missing the season.

I’ve learned it must be a priority on my schedule in order for me to remember to go. So one Thursday morning in June, I wrote – Blueberry picking – on my calendar and stuck to it.

Continue Reading…

Summer Shrimp Cobb Salad

June 21, 2018

So I’m happy to say that Fake Food Free has transitioned to the Substack Newsletter called Every Corner of the World.

I hope to see you there.

Summer Shrimp Cobb Salad Recipe | FakeFoodFree.com

Every now and then in my monthly newsletter, I have a section called Not Really a Recipe. It’s where I share some of the ordinary foods that I eat for meals that are simply a combination of ingredients without much measurement. 

This shrimp cobb salad falls into that category. 

Continue Reading…

White Summer Sangria

July 10, 2017

So I’m happy to say that Fake Food Free has transitioned to the Substack Newsletter called Every Corner of the World.

I hope to see you there.

White Summer Sangria recipe with riesling stone fruits and berries | FakeFoodFree.com I rarely have an occasion to make sangria, but last week we had a little Fourth of July party to break in the new kitchen.  It was a simple affair – charcuterie, salad, and sausages on the grill. I had a lot of fruit around so stepping things up in the drink department seemed like a good idea.  A fellow blogger and friend visited the Saturday prior and brought us some beautiful plums. I’ve also been trying to take advantage of the last few days of berry season around here so I’ve been buying up way more than we can eat. Sangria was a natural fit for all the fruit. Continue Reading…

Picnic Chicken Salad with Blueberries and Pecans

July 7, 2014
 
Picnic Chicken Salad with Blueberries and Pecans | fakefoodfree.com
 
I like my chicken salad loaded. It’s  to the point that I want it to contain equally as many other ingredients as it does chicken. Nuts, grapes, dried cranberries, celery, onion, bell peppers – you name it and I’ll mix it in.
 
My favorite part is the fruit. I love that little touch of sweetness against all the other savory ingredients. Grapes and dried cranberries are my standards, but this time of year, nothing says summer like fresh blueberries.
 
Picnic Chicken Salad with Blueberries and Pecans | fakefoodfree.com
 
Normally when I get my hands on some I ask around on social media as to what other people would do with them. The response is always to eat them fresh, and believe me, I’ve got that covered. But after I’ve downed a couple gallons, I still need a few good ideas that aren’t jam.
 
So when I got hungry for chicken salad last week, I decided to use blueberries in place of my old stand-bys. It was my first time trying it and it beat my old versions by a mile. Not to mention that there is something so pretty about those deep blue berries no matter what you use them in.
 
I use a mix of Greek yogurt, mayonnaise and spicy brown mustard as a dressing for my version of chicken salad. It’s become my favorite combination not only for chicken, but for potato salads and slaws, too. If you have your own favorite, don’t hesitate to stick with that and just add the blueberries. They are the real star here, but I do have to admit I am loving them with both the pecans and dill in this recipe.
 
Picnic Chicken Salad with Blueberries and Pecans | fakefoodfree.com
 

Picnic Chicken Salad with Blueberries and Pecans
Makes: 2 to 3 servings
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Ingredients
  1. 6 to 7 oz. roasted chicken, shredded
  2. ¼ cup finely diced onion
  3. ½ tablespoon chopped fresh dill
  4. ¼ cup full-fat or 2% plain Greek yogurt
  5. 1 tablespoon mayonnaise
  6. 1 teaspoon spicy brown mustard
  7. ½ teaspoon sugar (any type - white, raw, brown, etc)
  8. ¼ teaspoon ground black pepper
  9. Pinch of salt
  10. ¼ cup chopped pecans
  11. ½ cup fresh blueberries
Instructions
  1. Place the chicken, onion and dill in a medium bowl. In a separate bowl, stir together the yogurt, mayonnaise, mustard, sugar, salt and pepper. Pour the dressing over the chicken and stir well until the chicken is coated and the dill is distributed throughout the chicken salad.
  2. Stir in the pecans. Add the blueberries and very gently stir just until all ingredients are combined. Refrigerate until ready to serve.
Fake Food Free https://www.fakefoodfree.com/

 

Disclosure: The Sierra Cascade organic blueberries used in this recipe were provided by Whole Foods Oakland. I was not required to write about them and received no compensation for doing so.

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out. 

Blueberry Almond Cake

June 23, 2011
Blueberry Almond Cake Recipe | Fake Food Free
 
I’ve been combing the cookbooks lately. Not just any cookbooks, but the many I have on my own shelves. I won’t say too many, because I really don’t think I could ever have too many cookbooks.

I find that when I get one, as good as it may be, I make one or two recipes and on the shelf it goes. I have no idea why because they are all filled with a lot more than two fabulous recipes. It’s like the new updated gadget comes out, the old one gets shelved even though it’s still in perfect working condition.

So I’ve been combing through them page by page on my lunch hour at work and at home in the evenings. First, for recipes to spotlight these blueberries, and second, to look at photographs.

When I took the online CreativeLIVE Food Photography Course with Penny De Los Santos a few weeks ago, she repeatedly advised that aspiring and experienced food photographers should always be looking for inspiration. In books, in magazines, anywhere there is a food photograph, study it and use it to inspire your own ideas. That tip really stuck with me so I’ve been trying to incorporate picture study-time on a regular basis.

In the process I found an almond cake I wanted to try last year, but never got around to it. It comes from Canning for a New Generation by Liana Krissoff which I reviewed last year. It remains one of my favorite books because while it focuses on canning it is filled with recipes for entrees and desserts as well.

So I took the cake as a guide, used my favorite sugars and flours, added a little, took a little away and ended up with this Blueberry Almond Cake.

I was incredibly happy with the result. The cake is sweet and slightly nutty and the berries add just a little tartness. It’s a bit of a cross between a dessert cake and a coffee cake. I only view that as a bonus because once again, cake for breakfast!

Blueberry Almond Cake Recipe | Fake Food Free
Blueberry Almond Cake
Makes: 8 to 10 servings
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Ingredients
  1. 1 cup raw, unsalted almonds
  2. ¾ cup evaporated cane or raw sugar plus 1 tbsp and some for sprinkling (I use Demerara)
  3. 1 ½ cups white whole wheat flour
  4. 2 teaspoons baking powder
  5. 1 teaspoons fine ground sea salt
  6. 4 large eggs
  7. ½ teaspoon almond extract
  8. ¾ cup unsalted butter, melted
  9. ½ cup fresh blueberries
Instructions
  1. Preheat the oven to 325 degrees F. Butter and flour a 9-inch spring-form pan.
  2. In a food processor, process the almonds and 1 tablespoon of the sugar until they are finely ground, somewhat close in consistency to a coarse flour.
  3. In a medium bowl, combine the ground almonds, flour, baking powder and salt. Stir to combine and set aside.
  4. To the bowl of an electric mixer, add the eggs and ¾ cup of sugar. Using the whisk attachment, beat for about 3 minutes until it is light and fluffy. Mix in the almond extract.
  5. Slowly alternate adding the butter and flour mixture, blending after each addition just until combined. The batter will be thick.
  6. Pour the batter into the prepared pan. Evenly distribute the blueberries on top of the cake, gently pressing each into the batter. Sprinkle on 1 to 2 teaspoons of raw sugar.
  7. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean and the sides pull away from the pan. Place on a cooling rack and cool in the pan for 10 minutes. Remove the spring-form pan and cool to room temperature.
Adapted from Adapted from Rustic Almond Cake from Canning for a New Generation
Adapted from Adapted from Rustic Almond Cake from Canning for a New Generation
Fake Food Free https://www.fakefoodfree.com/
 

Blueberry Almond Cake Recipe | Fake Food Free

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

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