For dinner, we added purple potatoes with coconut milk and a blueberry pie.
Mitch made mashed potatoes
with purple potatoes. He may have
added a bit of leftover beet juice to kick up the color, the sneaky cheater. Christy made a basic, very quick blueberry pie with frozen berries and a pre-made crust.
Here's what didn't make it:
Extremely ripe blood oranges
Purple yam (There's still a package of this stuff in the freezer!)
Eggplant doesn't count, as it loses the purple color with cooking.Blueberry Pie:
- Add berries to fill pie crust.
- Add ~1T cornstarch, and toss to coat.
- Add zest and juice from one Meyer lemon, a dash of allspice, and 1T Irish Cream; toss to coat.
- Cover with topping, and bake in preheated 350F oven until just golden-brown on top.
- Cool and serve.Topping:
This is basically a cobbler/sugar cookie topping.
Beat 1 stick softened butter with 1 cup sugar until fluffy, then add a dash of vanilla. Beat in one egg, 1t baking powder, a pinch of salt, and any spices. (I used cardamom and allspice.) Beat in 2/3-1 cup flour, checking consistency as you go. It should be sticky cookie dough texture.
Pile on top of your pie, and smooth into place.