In her little book, Very Blueberry, Jennifer Trainer Thompson, a chef who has been nominatedthree times for the James Beard Award, inspires one to a daily dose of blueberries with her collection of over forty “sublime” blueberry recipes.
She reminisces about picking blueberries as a child in Maine in August and remembers reading Robert McCloskey’s, (the author of the famous children’s book Make Way for Ducklings) Blueberries for Sal all winter long. She fondly recalls canoeing out to Blueberry Island with old Folgers Coffee cans to collect wild blueberries, and talks about how beautiful the blueberry bush, cousin to the azalea and rhododendron, is with its red foliage in the fall. And she also mentions the incredible health benefits that blueberries have long been touted to have. Read more
“If Life Gives You Lemons, Make Limoncello”
That is what the Mastroianni brothers (pictured below) did in 2008 when they opened their Salem, New Hampshire-based “Fabrizia Spirits”, which has become one of the finest Limoncello distillers in the country.
Nick and Phil Mastroianni are second-generation Italian-Americans who grew up outside of Boston. Well acquainted with the inferior quality of Limoncello that was served in Boston’s North End, they became inspired to make their own after a “life-changing visit to the family’s home village in southern Italy.”
According to the brothers, Limoncello should have a “fresh lemon floral note” and a slight subtle burn. You should taste the alcohol but it shouldn’t be “rocket-fuel.” The inconsistent quality that they have experienced in other limoncellos is the result of the use of artificial flavors and colors that “corrupt the ‘sacred-mix’ of the traditional recipe.”
Below you’ll find recipes for limoncello, lemon pie and lemon blueberry bread. We hope you enjoy! Read more