My pleasure, pamelalee. I was going to add something along those lines to the recipe, but they shut down the submission function early and once that was sorted out, I was quite pressed for time justing getting the darn thing in under the wire.
Pamelalee, I'd do any of the following: SImply sift confectioner's sugar over it. Definitely not fancy, but certainly a bit more dressed up.
Or make a glaze using confectioner's sugar plus a touch of lemon juice or (even better, for Christmas) brandy, or a bit of both.
For a sauce, I'd go to the berries. Get a back or two, depending on size, of the best frozen blueberries you can find. Defrost and drop them into a sauce pan with about 1/2 cup of water and a tablespoon or two of sugar, depending on how sweet the berries are. Bring to a boil then drop it down to a simmer for about 5 minutes, pressing on some of the blueberries to squash them to release more juice.
And here's the killer secret ingredient for that sauce: raspberry jam! Sounds crazy, I know, if you add a scant tablespoon or so of good quality raspberry jam per cup of berry sauce, you don't taste the raspberries much, but the jam makes the sauce quite delicious. It brightens the sauce up and gives it an unspecified berry flavor that is simply brilliant.
Of course, test for sweetness and add more sugar, cooking the sauce a minute or two more to dissolve the sugar, if necessary. Let the sauce sit for a day or so if you can before using, or at least a few hours. This sauce is also delicious over vanilla ice cream or plain Greek yogurt (and on pancakes, and waffles, and French toast, and . . . .) I hope this helps! Cheers and Happy Holidays! ;o)
I was also going to suggest berries, even though its winter. But skip the produce section where December berries are expensive and/or often low in flavor. Go to grocery freezer, where you can find single-berry or mixed-berry bags of prime season fruit.
/f8a8d538-670c-4e86-9e21-080a041e831d--2020-1222_lemony-cornbread-snacking-cake_3x2_julia-gartland_107.jpg)
6 Comments
I'm so glad you asked! ;o)
Or make a glaze using confectioner's sugar plus a touch of lemon juice or (even better, for Christmas) brandy, or a bit of both.
For a sauce, I'd go to the berries. Get a back or two, depending on size, of the best frozen blueberries you can find. Defrost and drop them into a sauce pan with about 1/2 cup of water and a tablespoon or two of sugar, depending on how sweet the berries are. Bring to a boil then drop it down to a simmer for about 5 minutes, pressing on some of the blueberries to squash them to release more juice.
And here's the killer secret ingredient for that sauce: raspberry jam! Sounds crazy, I know, if you add a scant tablespoon or so of good quality raspberry jam per cup of berry sauce, you don't taste the raspberries much, but the jam makes the sauce quite delicious. It brightens the sauce up and gives it an unspecified berry flavor that is simply brilliant.
Of course, test for sweetness and add more sugar, cooking the sauce a minute or two more to dissolve the sugar, if necessary. Let the sauce sit for a day or so if you can before using, or at least a few hours. This sauce is also delicious over vanilla ice cream or plain Greek yogurt (and on pancakes, and waffles, and French toast, and . . . .)
I hope this helps!
Cheers and Happy Holidays! ;o)
Go to grocery freezer, where you can find single-berry or mixed-berry bags of prime season fruit.