Tag Archives: blueberries

Spiced Blueberry Chutney from anediblemosaic.com

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  • IMG_59821 cup frozen blueberries (no need to thaw)
  • 2 tbsp onion, diced
  • 1/4 cup (60 ml) blueberry vinegar
  • 2 tablespoons water
  • 1/2 tsp honey
  • 2 tablespoons golden raisins (sultanas)
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon ground mustard powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground fenugreek
  • 1/8 teaspoon ground black pepper
  1. Combine all ingredients in a small saucepan.
  2. Bring to a boil over medium heat, then turn heat down and simmer uncovered (or with the lid ajar to help prevent blueberry juice from spattering everywhere) until the blueberries and onion are softened but not mushy, about 10 minutes, stirring occasionally.
  3. Remove from heat and cool to room temperature before serving (it will thicken as it cools).
  4. Store refrigerated in a lidded glass jar for up to 2 weeks.

Watermelon-Tequila Cocktails, Jennifer Kosco 

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images

1/4 cup water
1/4 cup granulated sugar
8 cups diced seedless watermelon (1 pound)
1/4 cup fresh lime juice
1 3/4 cups blueberries
3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
1 1/4 cups silver tequila
Ice

1. In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.

2. In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.

3. In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours.

4. Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.

Blueberry Oat Bread

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2 c. flour
1 c. rolled oats
1 c. sugar
1.5 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp allspice
3/4 c. low fat milk
1/2 c. butter, melted
1 tbsp. grated orange rind
2 eggs
1 1/2 c. fresh blueberries or frozen but not thawed

Combine dry ingredients in mixer bowl. Add milk, butter, orange peel and eggs. Attach bowl and flat beater to mixer. Turn to stir and mix about 30 sec. With spoon gently stir in blueberries.

Spoon batter into a 9 x 5 x 3 baking pan that has been greased on the bottom only. NEXT time I will grease the whole pan. Bake at 350 for 55-65 min, or until a toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan and cool completely on a wire rack.

Yield 16 servings

Blueberry Crostada

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crust:
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces
3-5 tablespoons ice water
1 lemon, zest finely grated
save 1/4 tsp for filling

filling:
2 c. fresh blueberries
NOTE: for frozen berries use I bag (2.5-3 cups), increase sugar to 1.5 tbsp and flour to 1.5 tbsp.
1 tablespoon of all-purpose flour
1 tablespoon of granulated sugar
1/4 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice

topping:
1 tbsp. butter
frosting sugar
milk wash

To make the crust:
Mix the flour, sugar, and salt in a processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add the lemon zestice and water and pulse until moist clumps form. Gather the dough into a ball; flatten into a disk. (If the dough still crumbles and does not form into a ball, add another tablespoon of ice water.) Wrap the dough in plastic and refrigerate until firm, 30 min-1 hour.

Position the rack in the center of the oven and preheat the oven to 425 degrees F.

Roll out the dough to a 12-inch round. Transfer the dough to a heavy baking sheet lined with parchment paper or silpat.

For the filling:
Add the rinsed blueberries to a bowl and toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the lemon zest, and the lemon juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the border of the pastry over the fruit, pleating it to make an edge.

Brush crust with milk and sprinkle frosting sugar over crust. Dot the filling with butter.

Bake the crostata for 35 to 40 minutes, until the crust is golden and the fruit is tender. Let the crostata cool on rack, serve warm or at room temperature.