Meet Britt, one of our resident foodies:
From a small farm town in So Cal to the big city of Los Angeles, Britt is living the life (on a budget but it's fabulous). You can catch her shopping her life away at Buffalo Exchange or Instagramming the latest trendy cafe in town. Not to mention a sucker for a killer Chai Tea Latte!
Meet Julie, our Vineal Vixen:
Julie Gauvin, accredited Junior Wine Expert and current serving Spokeswoman and Retail Director of Vine Winery, will be here to lend her expertise regarding all things wine. But most importantly, she’ll keep it interesting, light and fun for your drinking pleasure. Stay tuned as she helps you figure out what you like, where to find it, and what to pair it with. This newfound knowledge will give you that extra edge at the dinner table with friends, family or even on that hot date you have tonight. Check back every Wednesday to see what's new!
Meet Kasey, our LA Food Blogger:
This East Coast girl has recently traded in her New England Clam Chowda for California Rolls! Kasey has been whipping up delectable dishes in her kitchen since she was 10 years old. Combining ingredients and trying new concoctions became her favorite hobby. Kasey is a fabulous food blogger representing Kasey's Kitchen, her self-proclaimed food blog! Kasey attends a ton of fun food events around town and she is sharing her fun, healthy recipes with us every week!
I stumbled into this recipe after having an abundance of blueberries from the farmer's market and a surprise delivery from Duchy Originals. I thought to myself, "Kasey, you're not the best baker in the world... it's time to step up your game!". So I did! Let me know what you think.
2 cups of blueberries
1 cup of white sugar cornstarch
2 1/4 c flour, sifted
1 stick of butter, room temp
1/2 c white sugar
1 tsp sea salt
1 tbsp lemon zest
For Crumb Topping:
2 tbsp butter
1 package Duchy Originals Lemon All Butter Shortbread
2 tbsp brown sugar
Preheat oven to 350 degrees.
In a saucepan, combine blueberries and sugar over a low flame and allow for the blueberries to burst and release their juices.
In a small dish, combine a few spoonfuls of the blueberry liquid and one spoonful of cornstarch to start. Whisk together to create a slurry.
Let this mixture cool and thicken.
In a large mixing bowl, combine butter and sugar together in a mixing bowl until fluffy. Use a stand mixer to make this easier.
Slowly mix in sifted flour, lemon zest, and salt. The mixture will get very crumbly, keep mixing a bit more and right before you're about it give up, it will get to the dough consistency. Be sure to scrape the edges of the bowl too! This will insure you have all ingredients mixed evenly.
Press the dough into a rectangular glass baking pan. Pour the berry mixture over the top using as much as the fruit as you can. Try to hold off on too much liquid.
To make the crumb topping, pulse together the Duchy cookies, butter and sugar in a food processor or chopper. Sprinkle crumb over the blueberry mixture.
Bake for 35-40 minutes or until liquid has completely thickened.
Cut into squares and serve.
For more Kasey’s Kitchen click here!