We mentioned yesterday that simple syrups are great for drinks, so what better way to put our batch of organic blueberry mint simple syrup into action than with a daiquiri? Not only do daiquiris regularly use simple syrup, but it’s also National Daiquiri Day this weekend! Perfect, right? Two birds, one stone and all that – actually I guess it’s three “birds” because we kept with the National Blueberry Month theme as well:
To me, simple syrups are key not only in any bar or restaurant, but in any kitchen period. They’re literally so simple to make (it’s just equal parts sugar and water along with whatever flavors you want to add), they last a long time, and they’re great to have on hand as quick and ready flavor enhancers.
The obvious use for simple syrup, of course, is in drinks. Simple syrups are great for not only alcoholic drinks, but things like teas and coffees as well because you don’t have to wait for anything to dissolve (like you would if you used regular sugar to sweeten your drink).
Beyond that though, simple syrups can be used in a multitude of ways: in soups, in stocks, in sauces, with sautéed vegetables or grilled meats… you name it.
The complex flavors that you can add to a simple syrup are infinite too. You could do something like a coriander mango pasilla pepper simple syrup or a mushroom blackberry rosemary simple syrup. Those are just two examples, but they show how you can take completely different flavor profiles and bring them together in one single product.
Sure, you could flavor your dish with all of those ingredients individually, but simple syrups act like a one-stop shop and really do all the work for you. By creating a simple syrup, it helps to really blend and marry all of the components, which makes for a stronger simple syrup and, of course, a more flavorful dish.
Simple syrups are also a lot smoother, so if you’re using a simple syrup like the coriander mango pasilla pepper to baste grilled meat, you won’t have the chunks of mango or pepper that you might if you just did a basic puree. There’s also the added bonus of saving yourself some time and energy as well: next time you want to make a mushroom blackberry rosemary chicken for dinner, you can just use your simple syrup instead of going through the steps to buy, prep, and season individually with all of those ingredients.
In the spirit of Bison Basics (our unintentional theme this week), we wanted to start off our first simple syrup lesson with a simple variation — pun intended.
So here’s the thing about condiments. They’re actually great vehicles for getting really creative, but a lot of people are quick to just grab something store-bought because it’s fast and easy. Unfortunately, fast and easy doesn’t always open the door for creativity. Fortunately for you, though, a delicious and easy homemade ketchup recipe is perfect for Bison Basics!
So, here’s the deal. There’s a reason John pretty much makes all the awesome things in this house, including mixed drinks. He wrote out this amazingly delicious recipe for a blueberry honeydew beerjito and all I had to do was recreate it the next day (aka, when there was some lovely natural light for food photography). Simple task, right?
Well, don’t let the pictures fool you. Continue reading
As you know from our last post, it’s blueberry bison month (as far as we’re concerned). We wanted to literally make this month all about blueberry and/or bison recipes, but we needed a jumping off point, so we looked at our food calendar. This weekend, Sunday is apparently Beans and Franks Day, so… what better than a Blueberry Bison twist on a classic?
We always try to do a #throwbackthursday post as a way to share some relevant/old recipes with our new followers, but seeing as how tomorrow is the 4th of July, it was hard to pick just one — I mean, when I think of the holiday, I always think of BBQ and we all know that Mr. Bison loves BBQ, so it feels right to do a special post today to share our favorite homemade BBQ-themed recipes in case you need some last minute ideas for your party!
Happy July 1st everyone! We’re really excited to announce that July is literally Blueberry Bison Month — no really, as far as food holidays go, it’s National Bison Month AND National “July Belongs to Blueberries” Month. Can you believe it? It’s kind of awesomely perfect and we can’t wait to attempt a month’s worth of Blueberry Bison themed dishes.
The only problem… is that our computer recently crashed and burned out of nowhere. Ah! Every blogger’s worst nightmare, right? As soon as we recover all the files and get set up on the ol’ standby (aka, the ancient desktop that we rarely use because it’s, well, ancient) we’ll dive right in and begin the celebration. Thanks, as always, for your patience and support on our endlessly eventful pursuit as bloggers!