As the thunderstorm turned into a misty drizzle, we devoured dessert – thin slices of rum cake layered with blueberries that had been cooked in orange liqueur and port wine, topped with freshly whipped cream.
The blueberries we ate came from the Pearl River Blueberry Farm near Poplarville. Since most summer trips to Wolf River result in my bringing home lots of hand-picked berries from the farm, I asked owners Angie and Cas Larrieu to share their collection of blueberry recipes with me. One of Angie’s favorites is one she calls JAR BREAD. It’s cooked in jars, an idea which intrigued me.
Excerpted from Who’s Your Mama, Are You Catholic, and Can You Make a Roux, by Marcelle Bienvenu. Published by Acadian House Publishing, 2006.
Photo: Derek A./Flickr, creative commons