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Rediscovered Treasure … Squandered

May 23 2008 by Kristin at The Kitchen Sink in Breakfast,Mishap » 4 comments

The other day, I was cleaning out the freezer and I hit pay dirt. I found a pint of frozen raspberries from my grandparents’ garden. When they came to Chicago last August for our wedding, they arrived bearing a small Igloo cooler, packed with a Ziploc of fresh herbs, tucked inside paper towels; a cucumber, completely free of that weird supermarket wax; and a mother load of tiny raspberries. I felt so lucky to get the contents of that cooler, which I knew were the product of a garden my grandpa had been working on as early as the preceding winter, in his greenhouse. I made sure we used the herbs and cucumber before we left for our honeymoon and, after popping a couple like candy, I nestled the berries in the freezer.

And every few weeks, I’d excavate one of the pints for just the perfect use, thinking of my grandparents as I made whatever it was I was making. And then, when it was still very much winter, I sadly used up the final bit of my cache.

(Click “more” for the rest of the story, more photos & a plea for a recipe.)

Or so I thought! I was actually engaged in aforementioned freezer cleaning because I was making this quick bread and I was sure I had some frozen wild blueberries (from the Whole Foods freezer section, not a northern Minnesota garden; sigh) tucked in there somewhere. When I couldn’t find them without cartons of ice cream and bags of nuts raining down on me, I decided I needed to clean the freezer right then and there. (By the way: this scene is a sad little glimpse into “what Kristin does in her spare time during a week off.”)

As I neared the final frigid depths of the freezer, I began to fear that the wild blueberries were no longer there, used up in some muffins or somesuch long ago. And I got sad that my quick bread would go unmade. But that’s when I caught a glimpse of something magenta and slightly freezer burned. Could it be?!? And it was. A lonely little container of the last (really, this time) of the raspberries.

After putting the freezer back together (in a much more organized and slimmed down way), I got started on the bread. I’ve been hunting for a yogurt-based quick bread recipe that’s low on the bad stuff (butter, egg yolks, sugar) and high on the good stuff (yogurt, of course, but also whole grains). I couldn’t find one so I invented one. And, well, whoops. It was not my prettiest work by a long shot. The center collapsed into a slumping, defeated divot. And, even though I ate it, I’m pretty sure I only did so because I couldn’t bare to see my re-discovered raspberries go to waste. It was pretty bland, not sweet enough (note to self: a large loaf of bread with only a 1/4 cup of honey as a sweetener is just not going to fly) and, while the innards were extremely moist, the outer edges were rubbery. So it’s back to the drawing board. If you know of a recipe that fits the bill, please let me know. Me and next year’s crop of berries would appreciate it.

4 comments so far. »
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  1. rachel says on May 23 2008 at 9:52 am:

    If I saw the recipe you used, I might be able to tell where you went wrong. email it to me if you are interested.

  2. Amanda says on May 23 2008 at 1:59 pm:

    You could try adapting a yogurt cake and turning it into a more breadlike baked good. I baked a yogurt cake wtih greek yogurt and it turned out so moist and delicious, but almost too cakey for a bread. If that makes sense. Hey, at least it was pretty, right?

  3. katie102006 says on May 27 2008 at 6:17 am:

    Oooh! That looks so moist and delicious! Hand me that fork and I’ll dig right in!

  4. Kristin at The Kitchen Sink says on May 28 2008 at 8:41 pm:

    Rachel: Thanks for the offer! I am going to take you up on it.

    Amanda: I think that’s what I’ll have to do. I really have no idea what I’m doing when it comes to inventing baked goods recipes—I’m much better off starting with a recipe and adapting from there.

    Katie102006: Thanks!

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