Monday, December 25, 2006
My grandpa gave me litre bags of wild Saskatchewan cranberries and blueberries when I drove east to visit last weekend. This was like getting bags of gold - wild cranberries have a deep, intense tartness. Due to car trouble I was a day late getting home and the berries were no longer frozen, so I've been eating blueberries and cranberry sauce daily.
This is a dessert for breakfast: cornbread soaked with equal parts cream and maple syrup, and topped with cranberry sauce. Please don't use the stiff, flavourless and overly sweet cranberry sauce in cans for this - if you need a recipe, Elise has a good one.
(The cornbread shown: Mix together 1 cup cornmeal, 1/2 cup whole wheat flour, 1/2 cup all purpose white flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt. Stir in 1/2 cup sour cream mixed with 2/3 cup water and pat into a nine inch square pan. Bake at 400 degrees F for twelve to fifteen minutes. You might have a better recipe; I didn't have any milk or eggs. I cut the bread into nine squares and used four, halved horizontally.)
Mix together 2 tbs cream and 2 tbs maple syrup in a wide shallow bowl and soak thin slices of cornbread in the sweet cream. Arrange cornbread on plates and top with 2 tbs of cranberry sauce each. Serves 2 for breakfast or a filling dessert.