Blueberry Fool for April Fool’s Day

Fruit fools are old fashioned desserts made from on a handful of ingredients. As a gardener with a freezer I have food in the freezer to use before the bounty of summer is upon us. Blueberry FoolI’ve always thought recipes for fruit fool’s were too rich and have passed them by. In anticipation of April Fool’s Day and wanting an unbaked dessert with blueberries this seemed doable. I doubled the blue berries, replaced half the whipping cream with yogurt, cut the sugar to two tablespoons and added two tablespoons of Greek rose preserves. Another time I’ll try orange marmalade.

Recipe for 4

2 cups frozen Blueberries                                                                                                   1/2 cup heavy whipping cream                                                                                          2 tablespoons sugar                                                                                                             1/2 cup yogurt
2 tablespoons rose petal preserves

BBFool setupSelect four glass containers for your dessert dishes. Coarsely chop frozen berries in a food processor and set aside a few whole berries to use as a topping. Whip cream in a cold mixing bowel and stir in sugar. Add preserves to yogurt. To setup this dessert alternate spoonfuls of berries, yogurt and whipped cream into each glass until all ingredients are used. Lightly run a table knife lightly through each dessert serving.

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Dandelion Bud Omelet

First Day of Spring. Here it was beautiful and sunny though once again rain was predicted. I was out pulling dandelions today and remembered how much we love a dandelion bud omelet. Here’s my recipe from Basic Herb cookery. They remind me of artichokes.

dandelion bud omelet½ cup dandelion buds

1 tablespoon butter

1 tablespoon chives, chopped

4 eggs, lightly beaten

Salt and pepper to taste

Heat a 9-12” non-stick skillet on medium high. Saute rinsed and drained dandelion buds in butter until softened. Pour beaten eggs over buds and sprinkle choves over the eggs. Use a spatula to gently lift eggs in pan and let uncooked eggsrun under cooked portion. When bottom is golden and eggs have set on the outer edges, fold in half. Remove from heat and let firm up for about 30 seconds before serving.Two or three tablespoons Swiss or freshly shredded Parmesan cheese adds to the flavor.

Today I used a full cup of young buds and 6 eggs for three people. Our daughter gave us truffle salt so sprinkled that on…delicious, and with a bit of parmesan quite a delicious dinner. Garnished with a few blossoms and substituted fresh green onions for chives.

When pulling the dandelions I was struck by how many slugs were hanging around though I wasn’t seeing damaged buds, they obviously had been eating petals.