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“Mustikkakeitto”- Cold Finnish Blueberry Soup by Chef Michael Simpson

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  • 4# washed blueberries
  • 1 lemon zested
  • 1/4 cup lemon juice
  • water to cover
  • 1 cup Marsalla
  • 3 cinnamon sticks
  • 1 cup sugar or to taste
  • 1Tbs. salt
  • 6 Tbs. arrowroot in 1/2 cup water
  • honey/lemon yogurt as garnish
Bring the berries and water to a simmer and when they burst after about 20 minutes strain and press all of the juice out of the berries. Bring the juice, sugar, cinnamon, zest and lemon juice to a low boil and cool another 20 minutes. Add the Marsalla. Simmer 10 minutes, add the arrowroot and a little water and cook 5 minutes to thicken. Remove the cinnamon sticks and chill completely.  To serve, ladle the chilled soup into a bowl and place a dollop or swirl of yogurt on the top.  It makes about four quarts.  Enjoy!
Cutting Biscotti - Living Foods Kauai

Biscotti di Mandorle by Chef Michael Simpson

  • 1# soft butter
  • 4 C. sugar
  • 10 eggs
  • 10 C. AP flour
  • 4 C. almonds- toasted and chopped
  • zest of 2 lemons
  • 3 Tbs. toasted anise seed
  • 2 Tbs. baking powder
  • 3 Tbs. salt
  • 4 Tbs. vanilla
  • 2 C. sultanas
  • 2 C. dried cranberries

 

Beat butter and sugar 3 minutes until fluffy. Beat in eggs 1X1; add rest of ingredients.
Shape into logs 1 1/2” in diameter and the width of the short length of a sheet pan.
Fashion parchment covered foil barriers to place between the logs on the parchment lined sheet pan and bake at 325˚ for 30 or more minutes until firmed up and slightly browned.
Carefully remove to a cutting board and slice with the serrated knife into 1/4” thick cookies on a slight bias approx. 3” long.
Set on parchment lined sheet pans and bake at 250˚ till completely dry.

 

This is a great gift, or item to bring to a party. I suggest using a fun bag to place them in and tie with ribbon.