I wish I was making my own bitters. Store-bought. Yes, …

Comment on Blueberry Clementine-Soaked Cake with Blood Orange Bitters by Jillian Bedell.

I wish I was making my own bitters. Store-bought. Yes, those tiny, wild Maine blueberries make everything better.

Jillian Bedell Also Commented

Blueberry Clementine-Soaked Cake with Blood Orange Bitters
I found mine at the grocery store, Judy. The glaze can be made from any citrus juice whisked with confectioner’s sugar. We had the bitters on the bar and I thought it would it would make this rustic cake le fancier. Use what you’ve got it my cooking motto always.

Blueberry Clementine-Soaked Cake with Blood Orange Bitters
Love that idea! Orange and chocolate is an awesome combination!

Recent Comments by Jillian Bedell

Thin and Crispy Coconut Cookies
Sometimes when you make changes to recipes, they don’t work as well.

Banana Applesauce Muffins
Awesome! I am so glad everyone likes these muffins as much as I do. They’re delicious and you can feel pretty good about eating (lots of) them!

Beef and Ale Stew with Buttermilk Scallion Dumplings
Hi Gwen,

I reviewed my cooking notes and even referred to the original recipe and it’s done just as I have it written in the post above. I wonder if perhaps your beef wasn’t as fatty and therefore didn’t yield as much jus? There are many variables in making a stew that could change the outcome and I always like to have a little stock or broth on hand if extra liquid is necessary. (Though here I like it with just the beer). Cooking is not an exact science, but I assure you no trickery was unemployed in getting these photos. Just practice, luck and good lighting! Thanks for reading and commenting and I hope you come back!

Wild Blueberry Pudding Cake
Sorry everybody and thanks for the feedback. Yep, fold the blueberries in as the last step. I fixed the recipe. And no, they need no extra flour. thanks!

New England Style Anadama Bread
Thanks Denise.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.