Although I am one of several who are self proclaimed Queens of Butter, unarguable there are those who would be litigious to this opinion. We amicably agree to disagree. In contrast I can not hold such claim in the realm of freezers. I am most certain there are others who lay rightful claim to the monarchy of all things frozen or that which can be frozen. To them I humbly offer my obeisance.
However if given the opportunity to freeze something for future use, you can bet your sparkling tiara I’m going to. If sealed properly, there is very little that doesn’t freeze well.
Last winter we dined on fresh sweet corn and berries cryogenically preserved from Summer. There’s just one problem; my freezer isn’t big enough for mass quantities of everything I would put on ice should I have the room.
Now that I have a home to call my own and a three car garage that houses garden soil and weight equipment as opposed to our cars, it is on my wish list to purchase a good, high capacity, stand alone freezer. I would cook up all manner of foods and store for later. I would have bins for cheese sauces, cream sauces, gravies, soups, stews, bread dough, cookie dough, cakes, meats and fruits and especially compotes. I think I would have ten different kinds of compote. I love compotes.
The word “compote” is French and means “mixture” and although it’s more common to eat compote as a topping or compliment to another dish, it’s actually a dessert unto itself.
I thoroughly enjoy inventing or trying different flavors although I would be hard pressed to choose a favorite. Peach certainly comes to mind as well as cherry and raspberry. I would love to make elderberry or boysenberry but I wouldn’t know where to find those fruits short of growing the trees myself.
Hmmmm, note to self, find out if elderberry trees can grow in Florida.
Since its Independence Week I decided a red and blue compote was most appropriate for the waffles we had for breakfast. That recipe will follow tomorrow.
I planned on using cherries but realized I needed to pit them all and frankly, just didn’t want to. Strawberries and blueberries were perfect and are favorite fruits of mine; not too mention Mr.Sweet Butter.
WizKid initially intended to have compote on his waffles; that is until he spotted the newly opened jar of marshmallow fluff in the pantry and opted for peanut butter and marshmallow waffles instead. Mine were far more patriotic in color I informed him. He was not deterred.
The recipe calls for red wine but I only recommend this if you’re using dark berries for obvious reasons. You can use fruit juice instead if you prefer. I like the sophisticated flavor the wine adds however.
Lastly, double the cornstarch for a thicker compote that is perfect for pies, pastries etc. Increase the sugar to your liking.
Do you like to freeze things for later?
The nice thing is, if you read yesterday’s post then you’d know this red and blue compote is perfect for the Independence Day of 31 countries.
Happy Fourth of July and Happy Birthday America.
- 2 tablespoons Cornstarch
- 2 tablespoons Red wine (or fruit juice)
- ½ cup 100% Pure fruit juice
- ¼ cup Sugar
- 1 teaspoon Lemon juice
- 4 cups fresh fruit (used in recipe; 2 cups blueberries, 2 cups strawberries)
- In a small bowl, combine cornstarch and red wine. Stir until cornstarch is completely dissolved.
- Add fruit jucie, sugar and lemon jucie to a medium saucepan and bring to a simmer.
- Add cornstarch, stirring constantly with a whisk followed by fruit.
- Cook 3-4 minutes until berries are soft but retaining most of their natural shape and sauce is thickened.
- Set aside and cool slightly. Serve.
- Refrigerate or freeze remaining compote until needed.