Thursday, May 20, 2004



I made this blood orange blueberry lavender and peppermint sherry sauce on Sunday morning for Noah's crepes, and I'm eating the leftovers now with leftover Bread Pudding and I have to say that the sauce is most likely the best sauce I've ever made. The only sauce that I can think of that might be tastier was the gravy I made on Thanksgiving. The blood orange sauce was really easy to make. I took about 8 blood oranges, peeled them (making sure to get rid of most of the white stuff), and sliced them up. Then I simmered them in a pot over med-high heat, adding about a half inch of water and a quarter to a half cup of sherry. Then I took a cheese cloth (but you could use a tea ball or something like that) and made a little packet by folding it up and tying it to a wooden skewer. Inside the packet I put one tablespoon of dried lavender and one tablespoon of dried peppermint leaves (I think that fresh would've been even better). I put my little hobo packet into the blood orange "reduction" as I called it, and just let it simmer for a long time, maybe half an hour, stirring it occasionally and adding a bit more sherry and water to keep it looking wet. Then I added about 3/4 of a cup of frozen blueberries that I had found in the freezer. Then I tasted it. Then I had Noah taste it. "Do you think it needs sugar, Noah?" Then I added about a half cup of brown sugar and stirred it all up. You just need to taste the stuff and make it as sweet as you'd like. Since I knew that this was a breakfast sauce I didn't make it too sweet. In fact, the sugar was just to counter the bitterness of the blood oranges. Stir stir stir and wait to the sauce is between jam texture and soup texture--depending on what you're going to use it for. Then put it in a (preferably warm) serving bowl and share it with the world!

I wrote this great entry last night about a Giant Squid and politics but it's gone. I guess that's what you get when you get all political.

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