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| blueberry recipes
Posted: 7/20/2009 8:49:41 PM | Friend sent me more blueberry recipes - making 2 pans of the blueberry lemon squares early tomorrow morning - the kids will have something to nibble on. Thinking the salad with the tarragon blue cheese blueberry dressing as a side for whatever is on the grill tomorrow night.
Blueberry Salmon – 1st place in blueberry recipe contest
1 cup blueberries
2 chinook salmon filets, 6-8 oz. each
1/2 fresh ruby red grapefruit
1/2 cup crushed pineapple
2 fresh limes
fresh ground black pepper to taste
1/2 tsp. chili powder
1 small Anaheim chili
2 tbsp. butter
3/4 cup brown sugar
Generously butter a glass baking dish and spread pineapple in the dish. Sprinkle liberally with fresh ground black pepper. Slice the chile into very thin rings and arrange over the pineapple. Squeeze the juice of two limes over the chile slices, then lay the salmon filets over the sliced chile. Peel and trim the grapefruit, and cut it into bite-size chunks and arrange those over the salmon. Top with Oregon blueberries, sprinkle with brown sugar, and season generously with chili powder. Bake at 425° till top is bubbly and salmon is opaque. Serve with rice and fresh steamed asparagus or artichokes.
Blueberry-Lemon Squares – 2nd place in blueberry contest
2 cups rinsed blueberries
2-1/4 cups all-purpose flour
1/2 cup powdered sugar
1/2 lb. butter
4 large eggs
1 tsp. grated lemon peel
1/3 cup lemon juice
1 cup granulated sugar
1/2 tsp. baking powder
Mix flour and 1/2 cup powdered sugar until blended. Mix in butter, cut into small pieces with a large fork until dough holds together when squeezed. Press evenly over the bottom of a 9” x 13” pan. Bake in a 350°F oven until crust is golden brown, about 20-25 minutes. While the crust is baking, whisk eggs together with granulated sugar, lemon peel, lemon juice and baking powder. Stir in blueberries. Pour egg mixture over warm, baked crust. Return to the oven and bake until the filling is firm and does not move when gently shaken, about 20-25 minutes. Sprinkle with teaspoon of powdered sugar and let cool at least 15 minutes. Serve warm or cool.
Blueberry Calfouti – 3rd place in blueberry contest
1 lb. blueberries
3 tbsp. sliced almonds
3 tbsp. unsalted melted butter
3/4 cup sugar
1/4 tsp. salt
4 large eggs
3 egg yolks
1 teaspoon vanilla
1/4 cup brandy
1-1/4 cups whipping cream
2/3 cup all purpose flour
Preheat oven to 350°F. Place almonds on baking sheet and toast until fragrant, about 5 minutes. Coat 6 4-1/2” x 5-1/2” baking dishes with butter and set aside. Place flour, 2/3 cup sugar, salt and almonds in a food processor. Pulse until mixture is finely ground and transfer to medium bowl. Add eggs, egg yolks, 3/4 cup cream and vanilla to flour mixture. Whisk until smooth. Refrigerate bowl for 30 minutes. Wash and dry blueberries and place in a medium bowl. Add brandy and allow to marinate for 30 minutes. Divide the blueberries evenly among the baking dishes. Whisk butter into the batter and pour it over the blueberries. Place dishes on a rimmed baking sheet and bake for 20 minutes. Sprinkle dishes with remaining sugar. Bake until tops are golden and bubbling, about 15 minutes more. Whip the remaining cream. Serve calfouti warm and topped with whipped cream.
Summer Greens with Blueberries & Tarragon Blue Cheese Blueberry Dressing
Combine fresh greens (wild or baby) with edible flowers for a light summer salad. Include any of the following: Nasturtiums, Johnny Jump-Ups, Day Lilies, Spinach, Shiso, Sweet Cecily, Endive, Arugula, Belgian Endive, Lemon Mint, Beet Greens, Mustard Greens, Tarragon Leaves, Garnish with Red Onion and Orange Wedges. Top with blueberries and dressing – recipe follows.
Tarragon Blue Cheese Blueberry Salad Dressing
2 tbsp. blue cheese, crumbled
1 large clove garlic, pressed
1/3 cup blueberry vinegar – purchase ready-made or use recipe that follows
2 tbsp. + 1/2 cup olive oil
1 tsp. honey
1 clove chopped shallot
1 tbsp. fresh chopped tarragon
salt and pepper to taste
In small bowl, mash blue cheese and garlic into blueberry vinegar until cheese is well incorporated. Pouring slowly, in a steady stream, whisk in the olive oil. Add shallot, tarragon and honey. Season to taste with salt and pepper.
Blueberry Vinegar
2 pints blueberries, rinsed and drained
1 quart white vinegar, divided
1/2 cup granulated sugar
At least 2 days in advance of use, make blueberry vinegar. Place blueberries, 1-1/2 cups vinegar and sugar in saucepan; simmer gently for 5 minutes. Cool. Pour into 1-1/2 quart jar with remaining white vinegar. Cover and stand at least 2 days. Strain vinegar as it is used – do not discard blueberries. Store in refrigerator.
Savory Blueberry Sauce
1-1/2 cups blueberries
2 tbsp. chopped shallots or onions
2 tbsp. butter or margarine
2 tbsp. flour
1/2 tsp. dried thyme, crushed
1/4 tsp. dried rosemary, crushed
1/2 cup dry red wine
1/2 cup water
In small saucepan, saute shallots in butter or margarine – see note. Add flour and herbs. Cook and stir until mixture bubbles and thickens. Gradually add wine and water; stir in blueberries. Cook and stir until mixture thickens and boils; simmer 2 minutes.
Note: A versatile sauce that imparts flavour to your meats without the added fat of traditional gravy. Serve with chicken, lamb, pork or ham.
*When serving sauce with pan-fried or braised meats, drain excess fat and prepare sauce in skillet used to cook meat, stirring in crusty bits from the bottom of the pan.
Custard a la Blueberries
4 cups blueberries
4 cups skim milk
8 egg yolks
1 cup sugar
1/4 cup + 2 tbsp. cornstarch
1 tbsp. lemon extract
blueberry coulis – recipe follows
Scald milk by heating in heavy saucepan or double boiler until steam rises from the surface. For microwaves, heat milk 7-10 minutes in microwave-safe bowl until steam appears. In a separate bowl, whisk egg yolks, sugar and cornstarch together. Add half the hot milk to egg mixture and whisk until smooth. Pour egg mixture back into remaining hot milk. If you used a microwave for the first steps, transfer all to a heavy saucepan or double boiler at this point. Cook custard mixture, stirring over medium heat. NEVER BOIL. Custard will thicken and coat spoon when done. Remove from heat and stir in lemon extract. Pour into heat-resistant bowl and cool to room temperature, stirring to release steam. Cover and refrigerate. When ready to serve, top with blueberry coulis and blueberries.
Note: Allow about 1/2 cup blueberries for each serving.
Blueberry Coulis
2 cups blueberries
1/3 cup sugar
1 tbsp. balsamic vinegar
1 tbsp. lime or lemon juice
Blend all ingredients in food processor about 3 minutes. Strain to remove pulp. Refrigerate.
Blueberry Chutney
courtesy Chef Greg Higgins
4 cups blueberries
1 large yellow onion, finely chopped
1/4 cup white wine vinegar
1/4 cup sugar
1/4 cup raisins
2 tbsp. minced fresh ginger
2 tbsp. minced garlic
2 tbsp. Madras curry powder
1/2 tsp. salt
3 tbsp. chopped fresh mint
In a medium non-corrosive saucepan, combine all chutney ingredients, except mint, and bring to a low boil over medium heat. Reduce heat and cook gently until onions are tender and chutney has thickened, about 25-30 minutes. Stir often to avoid scorching. Remove from heat and allow to cool before adding mint.
Note: Serve as sauce on grilled salmon, poultry, pork or Ahi tuna. | |
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| please share your blueberry recipes!
Posted: 7/20/2009 9:26:43 PM | ingredient list
8 servings
Lemon Cake
* 2/3 cup natural cane sugar
* 1/3 cup unsalted butter, softened
* 2 large egg whites
* 1 large egg
* 1 tsp. grated lemon zest
* 1 tsp. lemon extract
* 1 cup all-purpose flour
* 1/4 tsp. baking powder
* 1/4 cup low-fat vanilla yogurt
Toppings
* 2 cups fresh or frozen blueberries
* 1 10-oz. pkg. frozen raspberries in light syrup, thawed and undrained
* 1 cup low-fat vanilla yogurt
Directions
1. Preheat oven to 350F. Grease 8 1/2x4 1/2-inch loaf pan, and dust with flour, shaking out excess.
2. To make Lemon Cake: Put sugar and butter in mixing bowl, and, using an electric mixer, beat until fluffy. Add egg whites and egg, beating well after each addition. Beat in zest and lemon extract. Add flour, baking powder and yogurt, and beat until blended. Spoon batter into prepared pan.
3. Bake 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.
4. Meanwhile, to make Topping: In medium bowl, combine blueberries and raspberries, tossing well. Cut cake into 8 slices. Top each slice with 1/4 cup berry mixture and 2 Tbs. yogurt. | |
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| please share your blueberry recipes!
Posted: 7/22/2009 8:25:53 AM | all these recipes sound delish...my fav to make is blueberry crisp...substitute the berries in place of apples
hint... to remove blueberry stains from teeth, chew on a piece of parsley for a few min...this works for getting rid of garlic breath also | |
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| please share your blueberry recipes!
Posted: 7/22/2009 10:05:03 PM | | Im simple but I like blueberries in breakfast cerial with milk. I also like blueberry pancakes, mix it with your pancake batter, preferably an organic batter , and topped with real butter and 100 percent pure maple syrup and a glass of milk or coffee if so inclined. And lastly blueberry cobbler. I will have to find the recipe for the cobbler. | |
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| please share your blueberry recipes!
Posted: 8/21/2009 8:00:06 PM | I have just started to eat blueberries after constantly hearing how good they are for you. I would like to freeze some for the winter. Anyone know the best way to freeze them??? Thx. | |
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| please share your blueberry recipes!
Posted: 8/22/2009 11:24:17 AM | Thank you to one and all who have posted various recipes involving blueberries.
These will be all tried and might make it into my "oh my, you gotta try this" personal cookbook.
Micheal | |
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| please share your blueberry recipes!
Posted: 8/22/2009 2:24:25 PM | Blondie
The best way to freeze blueberries is to place them on a cookie sheet, spread out as much as possible. Pick over the berries to ensure that none have fluff in the end, stems or other stuff. DO NOT WASH!!! Place in the freezer. Once the berries have frozen, place them in ziplock bags, removing as much air as possible. If you have a vacuum machine for freezing things, use it for the berries....they will last until next berry season. I usually set them up for different things...a cup for blueberry pancakes; 2 cups for my fave muffin recipe; the amount I think I need for a blueberry crumble/crisp/pie/whatever. I mark on the bag what I thought I would use them for so I know which ones to grab when I need them. You can use them frozen or thaw them and wash them.
This method works well for all berries: stawberries, raspberries, huckleberries, saskatoons etc. | |
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| please share your blueberry recipes!
Posted: 9/25/2009 9:32:22 AM | Do you know what bannock is? It is a North American Native traditional bread. The funny thing is that pretty much every culture all around the world has some form of baking powder biscuits. Well one day I was making bannock for a potluck church dinner thing and having no raisins in the house, I added 1.5 c of frozen blueberries to my recipe and it was LOVED!!!
4c flour
2tbsp baking powder
1tsp sugar(I use Splenda)
1.25c water
.5 c oil(usually I mix half oil, half lard. Lard is traditional and holds together better but cutting with oil makes a bit lighter.)
Mix dry ingredients together. This is where I would add raisins, but this time it was blueberries. Make crater in dry ingredients, pour water then oil into crater and mix. When dough starts to form pour onto floured countertop and knead until loaf is formed.
Bake in warm oven at 350 approximately 17 minutes turn over and cook for another 3.5 minutes until golden crust. With blueberries its a bit more difficult to see the brown crust as the bread takes on that beautiful blue/purple color of the berries. A bit of butter and it tasted like there was jam on it.
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| please share your blueberry recipes!
Posted: 9/26/2009 4:16:09 PM | | Blueberries are my favorite. Wash them then eat them, never needing any recipe...You can google to find many recipes online! | |
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| please share your blueberry recipes!
Posted: 9/26/2009 6:46:24 PM | Okay Lorelei, here are a few. I posted a couple of these before. They are in my wild game cookbook I am about to attempt to publish, except for the cobbler. You may substitute domesticated blueberries for the wild ones.
Wild Acorn and Blueberry Muffins
Dry ingredients:
1 1/3 cup white flour (OK to mix 1/2 and 1/2 with corn meal)
2/3 cup acorn flour (prepared as described above)
2 tsp. baking powder
1/2 cup light brown sugar
3/4 tsp. salt
Wet ingredients:
2 eggs
1 cup milk
1/3 cup melted butter
1/4 cup maple syrup
Fruit and nuts:
2 cups wild blueberries or blackberries
1/2 cup chopped hickory nuts or any nut or seed you like
Preheat oven to 400 degrees F. Get well-greased muffin tins ready. Mix dry ingredients together in one bowl; mix wet ingredients together in another bowl (beat eggs before adding); then mix dry and wet ingredients together with just a few strokes (do not overmix; lumps are OK), quickly fold in fruit and nuts, then spoon mixture into muffin tins, filling up each compartment about halfway (add water to any surplus compartments to protect the pan and help keep the muffins moist while baking).
Bake at 400 degrees for 25 minutes. Makes 18 small or 12 large muffins.
Wild Salmon or Trout with Corn, Squash and Blueberries
Berry Sauce
3 cups berries – I am using blueberries for this dish
1 cup sugar cane juice/syrup
¾ cup water – distilled is best
Boil water and syrup, add berries and boil for 20 minutes. Watch carefully and stir so it doesn't burn. Cool before using.
Corn and Squash (this should be the consistency of mashed potatoes)
Make a recipe of grits for 4, but add 1 cup of fresh grated corn from the cob uncooked to the water and boil for 3 minutes before adding grits.
Add 1 ½ - 2 cups cooked orange/yellow squash of any kind (not summer, zucchini, or crookneck). Cream these together with maple syrup and butter.
Broiled Fish (brown trout, steelhead or salmon)
Fillet these and cut into portions about 4x4, or your choice
Brush with bacon fat, lamb fat or lard on both sides and salt lightly
Put them under the broiler flesh side up for 1 minute, turn and cook skin side up for 3 minutes or until crisping
1 green apple, cored, cut in half and sliced very thinly
1 bunch mesclun greens, may dress with oil or leave plain
To serve put a portion of the corn/squash on one side and a portion of the greens up against on the other side.
Place a few apple slices on top in center. Place fish over apples. Spoon a little blueberry sauce on top.
Blueberry Cobbler
Use a high sided casserole dish, butter well
Place 4 cups of blueberries in casserole
Whisk together:
2 cups of flour
1 1/2 cup sugar
2 tsp nutmeg
2 tsp baking powder
1 tsp salt
Mix in:
2 eggs
1 1/4 cup milk
Pour over blueberries. Bake at 375 until golden. Serve warm with cream.
SS | |
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| please share your blueberry recipes!
Posted: 9/26/2009 11:24:49 PM | Here is another:
Blueberry Maple Mousse
Serves 8-10.
6 egg yolks
1 pint heavy cream
3/4 cup maple syrup, heated
1 pint blueberries
Beat yolks in bowl or top of a double boiler until thick. Beat in hot syrup. Put over simmering water and cook, beating constantly until slightly thickened. Cool. Beat cream until it forms stiff peaks and fold into the yolk mixture. Fold in half of the berries. Pour into 1 1/2 qt. mold. Freeze overnight. Before serving, garnish with remainder of berries.
SS | |
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