In the Kitchen: Blueberry-Ginger Bread

WTNH– Professor & food columnist Stephen Fries and Gateway Culinary student Marlon Micho show us how to make Blueberry-Ginger Bread.

The next culinary walking tour is June 28. On July 29 there will be an Iron Chef dinner at the winners restaurant where Chef Alex will recreate the appetizer, entree and dessert he made using the secret ingredient which was Kennedy’s Kettle Popped Corn.

For more information, go to www.stephenfries.com.

Blueberry-Ginger Bread Recipe:

Recipe by  Abigail Johnson Dodge from Fine Cooking Issue 125

Pungent ginger adds a spicy twist to this tender quick bread, which tastes like a big blueberry muffin. It’s the perfect breakfast treat when blueberries are at their summer peak.

•    1 Tbs. unsalted butter, softened for greasing the pan
•    9 oz. (2 cups) unbleached all-purpose flour, plus more for the pan
•    3/4 cup granulated sugar
•    1 Tbs. baking powder
•    3/4 tsp. table salt
•    1-1/4 cups fresh blueberries
•    1 cup buttermilk
•    2 large eggs, at room temperature
•    2 Tbs. finely grated fresh ginger
•    1 tsp. pure vanilla extract
•    4 oz. (1/2 cup) unsalted butter, melted and cooled
•    Sanding sugar for topping
Position a rack in the lower third of the oven and heat the oven to 350°F. Butter and then flour the bottom and sides of a 6-cup (8-1/2 x 4-1/2-inch or 9 x 5-inch) loaf pan, tapping out any excess flour.
In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended. Stir in the blueberries.
In a medium bowl, combine the buttermilk, eggs, ginger, and vanilla. Whisk until blended. Pour the wet ingredients over the dry ingredients. Add the melted butter. Using a silicone spatula, gently fold until blended.
Scrape the batter into the prepared pan and spread evenly.
Sprinkle the sanding sugar evenly over the batter.
Bake, rotating halfway through, until the top is golden and a wooden skewer or toothpick inserted in the center comes out clean, 50 to 55 minutes.
Let cool in the pan on a rack for 30 minutes. Invert the bread and remove the pan, turn the bread right side up, and let cool completely. Store, covered, at room temperature for up to 2 days.

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