from our kitchen

Berry Season

If you've ever known the pleasure of walking barefoot across dew-tinseled grass and gathering a handful of fresh blueberries, you'll want to read about how easy it is to grow your own in Garden Editor Gene Bussell's story on page 52. Although blueberries are available in stores almost year-round, they're never as deliciously sweet as the homegrown ones we find in the South during the summer months.

Whether you stock up at the local farmers market or corner grocery store, choose firm, plump berries with smooth, dark blue skins and a silvery sheen. Check the underside of the container for signs of mold or leakage; juice stains indicate the blueberries are overripe or bruised. Refrigerate them in the original plastic package or in a storage container, and wait to wash them until just before using.

Freeze unwashed blueberries in a zip-top plastic freezer bag. The dry berries will freeze individually, allowing you to remove them as needed. Rinse quickly under cold running water, and add to your favorite recipes while still frozen.

For information on the incredible health benefits of blueberries, visit www.ushbc.org.

Pancake Pointers

We always look forward to pancakes in the Test Kitchens, especially when someone shows up on a summer morning with a basket of fresh-picked blueberries or peaches. The secret to light and fluffy pancakes is in the batter-stir just enough to moisten the dry ingredients.

Having the griddle at the right temperature before adding the batter is also important. Preheat the griddle or skillet, and then sprinkle with a few drops of water. If the water bounces and spatters across the surface, start spooning on the batter. (Water that sits and simmers indicates the temperature is too low; if the water vanishes, the temperature is too high.) When adding fruit, do so as soon as the batter is spooned onto the griddle.

Pancakes are ready to turn after 2 to 3 minutes, when bubbles appear on the surface and the edges begin to look dry. The second side will take only about half as long to cook as the first. Keep cooked pancakes warm in a 200° oven.

LEMON-BLUEBERRY PANCAKES: Add 1 to 2 teaspoons grated lemon rind to your favorite pancake batter. As soon as batter is spooned onto the griddle, sprinkle with blueberries. Serve with bacon, if desired. Garnish with fresh mint sprigs, lemon slices, and fresh blueberries, if desired.

Three Quick, Cool Menus for Summer Entertaining

The heat is on, and it's time to party! Head south of the border with a Fire-and-Ice Fiesta featuring mix-and-match margaritas and spicy Tex-Mex appetizers. Move the dining room table outdoors for our Backyard Steak Out, or set up the side porch for a leisurely Seaside Brunch.

For the recipes, visit southernliving. com/features (AOL Keyword: Southern Living), and click on the Test Kitchens Recipe Box icon.

The Cake Pan Lady

Throw away the masking tape and pack up that fuchsia nail polish because we've discovered the end all and be all in personalized cake pans. These high-quality Nordic Ware pans come with colorful snap-on lids for easy storage and delivery. Both the lid and the bottom of each cake pan are personalized with an engraved name. Choose from dozens of different designs ($27-$29 plus shipping). For more information call toll free 1-866-892-7267, or visit www.thecakepan lady.com.

MARY ALLEN PERRY

Southern Living Cook-Off

It's your last chance to send in those prize-winning recipes. Entries sent via mail must be postmarked by june 16 and received by june 23, 2004. Entries submitted online must be received by midnight CST june 16, 2004. For details on this year's contest, see the page at left, or visit www.southern livingcookoff.com.

Copyright Southern Progress Corporation Jun 2004
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