When one wakes up in the middle of the night, it takes awhile for truth to be understood. You hold some beliefs that make incredible sense at the moment upon awakening.
But after a bit of time, one realizes that everything thought to be true, thought to be factual, was wrong.
The puff cat on the pillow is actually the pig cat imitating the puff's favored sleep position. The fluffy soft cat making its way to your hand for cuddles is not a random stray third cat that you keep wishing would magically appear at your doorstep in need of a loving home. And that the lump near your legs isn't a sleeping pig cat. In reality, the fluffy cuddly cat is your very own JiJi. And the lump near your legs is not even a cat. But a mini-sized person who should have been sleeping in his own bed. And by the time all these facts and truths are revealed you are extremely awake.
At which point, even more truths can come out as well. Like you realize with a flutter of panic that you never said goodbye to blueberries. They were here - so small and round and indigo in color and now they are gone - replaced by nonsense like figs.
This month's Creative Cooking Crew Challenge is to "pickle it" The roundup will be hosted by Joan of Foodalogue, so I will post the link here once the roundup goes live!
After I realized my mistake, I figured this - the blueberries - would be the thing to pickle. I would somehow obtain a box, and have my chance to say goodbye. I decided to do a quick pickling of the blueberries so that my mom would be able to say her goodbyes to the fruit as well while she was visiting.
From there, we built a tartine with a goat cheese and cream cheese mixture, honey, pluots, sage, and chopped pistachios. A tartine to truly awaken the taste buds.
Ingredients
2 cups blueberries
1 cup red wine vinegar (I wanted the sour taste to be prominent, so I used only vinegar, but feel free to substitute water for part of the vinegar. I probably wouldn't go over 1/2 cup of water)
3 tablespoons wild dandelion honey
1 cinnamon stick
2 inch orange peel
1/2 teaspoon fennel seeds
1/4 teaspoon whole cloves
1/4 teaspoon whole tellicherry peppercorns
1/2 teaspoon juniper berries
1 teaspoon kosher salt
4 ounces goat cheese
3 ounces cold cream cheese
chopped salted pistachios
wild dandelion honey
pluot, sliced
torn sage leaves
goat cheese spread
pickled blueberries
Instructions
In a small pot, bring the vinegar (and water, if using), honey, cinnamon, orange peel, fennel, cloves, peppercorns, juniper berries, and salt to boil. Place the blueberries in a mason jar, then pour the vinegar mixture over the berries. Refrigerate overnight.
In mixer, beat goat cheese with the cream cheese.
To assemble the tartines: Spread goat cheese mixture on bread. Brush on a bit of honey. Add pluot slices, sage leaves, pickled blueberries, and chopped pistachios.
