Tuesday, July 22, 2014

Adventures in Cooking Our CSA Share: Blueberries Galore!

With a pint or two of blueberries in the fridge and hopes for blueberry picking this weekend, I've been searching my blog for blueberry recipes.  I've actually made quite a few blueberry recipes over the year, more than I realized.  I think of all of them, I'd liked to make the Blueberry Crumble French Toast again and try the Blueberry Cobbler.


TRIED AND TRUE:
Lattice-Top Blueberry Pie a la Martha Stewart

pie dough for two-9" crusts
about 7 cups blueberries (washed, drained, de-stemmed)
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon cinnamon
1 tablespoon lemon juice
your favorite wash--egg yolk, milk, water
sugar for dusting (I use raw sugar and cinnamon)

Roll out bottom crust and place in 9" pie plate.

Mix blueberries (I crushed half lightly), sugar, cornstarch, cinnamon, and lemon juice. Pour into prepared pie plate.

Cut other crust into approximately 1" strips. Weave into a lattice-top (No worries, it's not hard--see here..) Apply chosen wash and dust with sugar and cinnamon.

Freeze or refrigerate pie for 30 minutes to set up. Preheat oven to 400F. Remove pie from fridge and cover edges. Bake for 20 minutes. Reduce heat to 350F and bake for another 55 minutes, until pie is bubbly and crust is browned.

Allow to cool completely, approximately 3 hours. Yeah. Right.

Martha Stewart with directions written by Mommy Hungry

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Pie Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup butter, unsalted and chilled, cut into pieces
1/4 cup ice water

In a food processor, pulse flour with salt and sugar. Add butter. Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 4 tablespoons more ice water, 1 tablespoon at a time). Do not overmix. turn out onto a work surface; knead once or twice, until dough comes together. Chill dough shaped in discs in plastic wrap, at least 1 hour or up to 3 days.

Everyday Food

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Blueberry Pie

2 pie crusts
2-10 oz bags of frozen blueberries (approximately 4 cups)
1/3 cup flour
3/4 cup sugar
cinnamon, nutmeg
1-2 tablespoons butter, cut into pieces

Preheat oven to 350F. Place crust in pie plate. Place blueberries (still frozen) in bowl with flour and sugar. Mix together and slightly mash. Spoon blueberry mixture into shell. Cover with other crust, piercing to vent. Sprinkle cinnamon, nutmeg, and sugar over crust and dot with butter. Bake at 350 for approximately 1+ hours, until golden brown crust and bubbly, covering rim of pie until last 15 minutes.

Mommy Hungry

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Sis and Bud's Muffins, a la Martha Stewart

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries (we used 1 cup frozen strawberries, defrosted, for Bud; 1/2 cup chocolate chips for Sis)
1 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup milk

Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries. (Or skip this part.)

In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.

With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries.

Or, for our muffins, divide batter into two separate bowls. In one, stir in the strawberries; in the other, the chocolate. Continue . . .

Divide batter evenly among the prepared muffin cups. Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.

adapted from blueberry muffins in Martha Stewart's Baking Handbook (except, online, she adds 1/4 cup sugar and 1/4 teaspoon nutmeg for crunchy topping; commentors suggest adding a bit of lemon zest to batter)

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Double Good Blueberry Pie
From the reusable farm basket . . . and it was good (and much like the strawberry pie we made last month). As usual, Sis liked the crust and Bud prefers his berries "plain."

3/4 cup sugar
3 tablespoons cornstarch
1/4 cup water
4 cups blueberries, fresh or frozen
1 tablespoon lemon juice
baked, 9-inch pie shell

-Mix sugar and cornstarch in saucepan, add water, and 2 cups berries. Cook over medium heat, stirring until mixture is thick, clear, and boiling. Remove from heat, stir in lemon juice, cool. -Place remaining 2 cups of raw blueberries in pie shell. Top with cooked blueberry mixture. -Chill. Serve with 1/2 sweetened yogurt - 1/2 sweetened sour cream sauce, if desired.

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Blueberry Crumble French Toast
This was my favorite dish at breakfast at the Frederick-Talbott Inn the morning Mama and I went to Winter on the Prairie at Conner Prairie Living History Museum. MMmmmmm! I could’ve been a pioneer with sustenance like this! I sent the cook my mom’s Orange Biscuits recipe in exchange.

bread sliced ¾ inch thick (they use Italian; I used challah)
8 eggs
1 cup milk
¾ teaspoon vanilla
½ cup butter, softened
1 cup brown sugar
¼ cup flour
1 cup dry oats
1 cup chopped walnuts or pecans (we skipped this)
1 to 2 cups blueberries

Grease a 6 x 10 baking dish. Preheat oven to 375°F. Slice bread in ¾ inch thick slices and place in a single layer in the bottom of the prepared pan. Cut additional bread into small pieces to fill in spaces around slices.
Beat together eggs and milk. Add vanilla.
Pour egg mixture over bread. There should be enough liquid to cover bread. Let sit one to two minutes to allow bread to absorb egg mixture. Turn bread slices to evenly soak both sides.
For topping, blend together with a pastry cutter the butter, brown sugar and flour or use your fingers to work the butter into the sugar and flour; stir in oats. Sprinkle over soaked bread in baking dish. Top evenly with nuts and blueberries.
Bake 30 to 40 minutes or until the bread is puffy and bubbles rise around the sides of the pan. Let sit 5 minutes before cutting into rectangles to serve. Peaches or apples may be substituted for the blueberries. Serve with maple syrup or blueberry syrup.

Frederick-Talbott Inn, Indiana

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Blueberry Poundcake
This is the recipe for the pound cake.  It is really for muffins so just bake for about an hour (checking) if you do the bread.

1/2 c butter
1 c sugar
2 eggs beaten
1/2 c milk
2 c flour
2 tsp baking powder
1/2 tsp salt
2 c fresh blueberries
cinnamon/sugar topping (taste fine with or without)

Cream together butter and sugar.  Add eggs mixing well. Stir in milk.  Combine dry ingredients and add to mixture- stir to combine. Fold in blueberries.  Fill greased muffin tins and sprinkle with cinnamon and sugar (optional) and bake at 375 degrees for 20 min.

Enjoy!
MIss J.D.

Note:  I also added a teaspoon of almond extract.
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Blueberry Smoothie

2 quarts (2 1/2 lbs.) frozen blueberries, slightly thawed; or 2 quarts free blueberries
1 quart pineapple-orange-strawberry juice blend; or pineapple-orange juice
1 quart low-fat vanilla yogurt
8 tsp. Sugar

- In a container of an electric blender, combine blueberries, juice, yogurt and sugar.
-Blend until smooth, about 1 minute.
-Serve immediately in tall glass.
-Garnish with blueberry skewers spiraled with thin stripes of orange peel, if desired.

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Miss M's BLUEBERRY GRUNT*
2 cups soft bread cubes
1/2 cup water
1 Tbsp butter, melted
1/2 cup sugar
2 eggs, well beaten
1 pint blueberries
Soften bread with water. Add all but berries. Layer bread mixture and blueberries in a greased, shallow 1 quart pan. Bake at 350 degrees for about 1 hour. Serve with cream.
Yield: 4 servings
*Grunt is baked, uncovered or steamed.
Slump if cooked, covered, on top of the stove.

Another recipe:
BLUEBERRY CRISP
4 cups blueberries
1/3 cup flour
1 tsp grated lemon zest
1/4 tsp cinnamon
1 3/4 cup brown sugar
1/4 cup butter or margarine
Spread berries in shallow baking dish or a deep 9" pin pan. Sprinkle with lemon rind. Blend remaining ingredients and sprinkle over berries. Bake at 375 degrees for about 25 minutes. If 1/2 recipe is made bake for only 15 minutes. Best served warm.
Yield: 6 servings.

Miss M
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TJ's Multigrain Blueberry Coffeecake

1 egg
1 cup buttermilk (lowfat)
3 tablespoons oil
2 1/2 cups Trader Joe's Multigrain Baking Mix
1/2 cup sugar
1 1/2 cups fresh or frozen blueberries (do not need to thaw)
additional sugar for topping (this is my addition.  I used turbinado)

In a large bowl, whisk together egg, buttermilk and oil.
Stir in multigrain baking mix and sugar until moistened.
Fold in blueberries.
Spread batter into an 8x8x8-inch pan coated with cooking spray.
(My addition:  dust with a few teaspoons of sugar to add a crunchy top).
Bake 45-50 mins in preheated 350 F oven or until top is golden brown and a wooden toothpick inserted in the center comes out clean.
Let cool in pan for 10 mins.
Cut into squares and serve warm.
Makes 16, 2-inch servings.

back of the box of Trader Joe's multigrain baking mix

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Blueberry Crumb Cake
Streusel:
1/4 cup granulated sugar
1/3 cup light brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 stick unsalted butter, melted
1 1/3 cup flour

Cake:
6 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar
2 extra large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
confectioner's sugar for sprinkling

Preheat oven 350F.  Butter and flour a 9" round baking pan.

For streusel:  combine 1st four ingredients in bowl.  Stir in melted butter, then flour.  Mix well.

For cake:  Cream butter and sugar with mixer on high speed 4-5 minutes, until light.  Reduce to low and add eggs one at a time.  Add vanilla, lemon, and sour cream.  In separate bowl sift together flour, baking powder, baking soda, and salt.  With mixer on low, add flour to batter just until combined.  Fold in blueberries.  Spoon into prepared pan, crumble topping evenly over batter.  Bake for 40-50 minutes until tester comes out clean.  Cool and sprinkle with confectioners sugar.  Enjoy!

Miss P.K.
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Blueberry Cobbler

4 tablespoons unsalted butter, cut into pieces, and 8 tablespoons of butter, melted and cooled
1 1/2 cups sugar
1 1/2 teaspoons lemon zest
3 cups blueberries, rinsed
1 1/2 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups milk

Melt and cool 8 tablespoons of butter in 9x13 pan while you preheat oven tto 350.

Meanwhile, pulse 1/4 cup sugar and lemon zest and set aside until the end.

Mash blueberries with 1 tablespoon of lemon sugar.

Mix 1 1/4 cups sugar, flower, baking powder, and salt. Whisk in milk and cooled melted butter. Pour batter in hot pan. Dollop blueberry mixture over dough. Sprinkle with remaining lemon sugar.

Bake 45-50 minutes, turning pan halfway, until golden and bubbly. Cool 30 minutes.

Cook's Country (with instructions written by Mommy Hungry)

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Blueberry Crisp
5 cups blueberries
In a bowl, combine blueberries with 4 T. of sugar and 3 T. all-purpose flour.
Place in a 2-quart square baking dish prepared with non-stick cooking spray (or place in a 9 X 13 pan and double the topping recipe).
For the topping, combine 2-4 T. granulated sugar
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 cup butter - Cut butter into the mixture until it resembles course crumbs.
Stir in 1/4 cup nuts or coconut (I used coconut.)
Sprinkle topping over fruit filling.
Bake at 375 for 30-35 minutes. If desired, serve warm with vanilla ice cream

Miss J and Mr. D

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DS's Favorite Punch, a.k.a. How He Ate 2 Pints of Blueberries
1 bottle sparkling cider
1 container lemon sorbet
1 can of pineapple rings
1 pint of blueberries

Combine. Yum.

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Blueberry Freezer Jam
4 cups crushed blueberries
1 1/2 cups sugar
1 1.59-ounce package of Ball Freezer Jam Fruit Pectin

Stir sugar and contents of package in a bowl until well blended.

Stir in 4 cups of crushed fruit. Stir 3 minutes longer.

Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes.

Ball pectin package




TO TRY:

Blueberry Biscuit Cobbler
4 cups fresh or frozen blueberries, thawed
3/4 cup sugar, divided
3 tablespoons cornstarch
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup all-purpose flour
2 teaspoons grated lemon peel
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons cold butter
3/4 cup buttermilk

In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch,
lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish
coated with cooking spray. In a small bowl, combine the flour, lemon peel, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture. Bake, uncovered, at 375° for 30-35 minutes or until golden brown.
Serve warm. Yield: 8 servings.

Taste of Home

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Blueberry Sauce
In a sauce pan, combine:
2 cups blueberries, fresh or frozen
1/3 cups flour
1/2 cup honey or corn syrup
enough orange juice to cover the berries
1 tablespoon grated orange rind

Bring berries to a boil and cook for 3 minutes. In a bowl mix 2 tablespoons cornstarch and 1/2 cup cold water until smooth. Stir mixture into hot berries and cook until thickened.

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Blueberry Muffins

2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
1 egg, well beaten 1 cup milk
1/3 cup cooking oil
1 cup blueberries, fresh or frozen
1 tablespoon sugar

-Sift together flour, baking powder, salt, and 1/4 cup sugar. Combine egg, milk, and shortening and add all at once to flour mixture. Stir until dry ingredients are moist but still lumpy. Fold in blueberries.
-Fill greased muffin pans 2/3 full. Sprinkle with 1 tablespoon sugar. Bake in 400 F over about 25 minutes.

Yield: 1 dozen muffins.

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Blueberry Lemonade
1 quart blueberries
1 cup sugar
1 cup fresh/frozen concentrate lemon juice
1 quart water

In a food processor, combine berries, sugar, and lemon juice. Puree until smooth. Strain the mixture through a fine sieve into a pitcher and stir in the water.
Place ice cubes in a clear glass and top with blueberry lemonade.

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