Time for something other than soup or stew, am I right? Or at least something to go with that stew or soup? With Valentine’s so close (and a very healthy and breathtakingly good recipe coming soon) our thoughts turn to the sweeter things in life.
Talking about Valentine, I just love this quote from Dr. Tae Yun Kim, and it continues to inspire me. It’s not only beautiful and poetic, but also very fundamental and true.
“You are who I dreamed of….
And so you came to be.
And you shall be with me beyond time.
I will never leave you,
my love will follow you
as you follow my light,
just as the tail of the bird follows the wing.”
(The First Element, page 121)
So I got to thinking, with all the soups and stews I have been making – so popular in our family with this crazy rainy and snowy weather – what can I make that boosts our regular dinners into something special. Should still be healthy, yet a real treat.
I already know that cornbread is very popular here, and cornbread muffins as well. This recipe that Shirley came up with years ago is a well-tested and well-enjoyed taste experience. You can get the recipe for that here. I also know that often I get the ‘complaint’ or should we say, suggestion that the muffins are “empty” and couldn’t I put something in them. Hmmmmm……Dr. Tae Yun Kim also is my ultimate not only Martial Arts teacher but also gives incredible encouragement to try different and new things.
How about some berry filling?
I happened to have some blueberry cheesecake filling stashed – good thing nobody found it – and I used that. It’s a very simple filling – just get blueberries, fresh or frozen ( and any other berries work great here as well, and I imagine pretty much any fruit filling) boil them with a little rose wine, or water if you don’t like wine, add as much sugar as you need but don’t make it too sweet – and thicken with a little corn or sweet rice starch that you have dissolved first in some water – this will prevent hard little pebbles in the sauce. Let the fruit sauce cool.
When you are ready, fill muffin cups, or bread pan, or both as I did 🙂 with a thin layer of cornbread mixture, then add a generous layer of fruit filling, and top with another thin layer of cornbread batter. Bake as directed in Shirley’s recipe and enjoy, and bask in the compliments you are sure to receive!