You can do much more than just make
breakfast and dessert with your MLF blues!
Peach &
Blueberry Jam | Blueberry Equivalents |
Blueberry Betty |
Lemon/Blueberry Chicken Salad |
Blueberry Soup |
Cool Blueberry/honeydew Soup |
Blueberry Buckle |
Blueberry Apple Conserve |
Blueberry Coffee Cake |
Sour Cream Blueberry Cake |
Streusel Topping
PEACH & BLUEBERRY JAM
Prepare:
2 Cups of MLF Blueberries (about a pint) by cleaning and thoroughly crushing one
layer at a time.
Measure:
1 Cup of the mixture into a 6-8 Quart saucepot.
Peel and pit then chop or grind MLF
Peaches (about 2 lb.)
Measure
3 Cups of mashed Peaches and add to blueberry mixture.
Add 2 Tablespoons lemon juice.
Measure:
5 Cups Sugar (2.25 lb.) and
1 box (1.75 oz.) powdered fruit pectin
Mix together and set aside.
Bring the saucepan over high heat and stir until mixture comes to a full boil.
Immediately add the sugar mix and stir. Bring to a full rolling boil and boil
hard 1 min., stirring constantly.
Remove from heat and skim off foam with metal spoon. Ladle quickly into hot
jars, filling to within 1/4 inch of the top.
Cover with lids and rings which have been sterilized with jars ahead of time.
Cover and process in boiling water bath for 5 min.
Yield: 5 2/3 cups or 7 8 oz. jars.
Give at Christmas with calico and ribbon wrapped tops.
BLUEBERRY EQUIVALENTS
1 pint = 2 1/2 cups
1 dry pint = 33.6 cubic inches
1 dry pint = about 12 oz.
Fresh blueberries are so naturally sweet and flavorful that elaborate
preparations somehow seem inappropriate. Simple approaches using a limited
amount of ingredients and little preparation time make culinary sense.
At 80 calories a cup, delicious fresh MLF blue can be eaten out of hand or
sprinkled on hot or cold cereal. Heap them on a bowl of ice cream or yogurt. For
a fancier presentation layer them between scoops of ice cream in a tall parfait
glass, placing a mound of fresh berries on top. Layer fresh berries with ice
cream, frozen yogurt, or sherbet in a crunch ice cream cone.
… Add fresh blues to a tossed green salad.
… Pile blueberries in half a cantaloupe and add a dollop of yogurt and a sprig
of fresh mint.
… Combine with fresh strawberries for a colorful fruit salad. Add a little
orange liqueur and fresh mint to the fruits and your have a dessert fruit
compote.
… Drop a few fresh or frozen berries in a large glass of iced sparkling water to
create a refreshing alternative to soft drinks.
BLUEBERRY BETTY
Preheat over to 375 degrees F.
Place 1 quart of MLF blueberries in a colander and rinse with cold water. Remove
any stems or leaves and discard.
Place the berries in a 1.5 quart casserole, and sprinkle on
1 Tablespoon lemon juice
1/2 teaspoon ground cinnamon
In a food blender or mix master bowl with dough hooks, place;
1 cup all-purpose flour
1 cup sugar
1/2 cup or 1 stick of butter cut into 6 pieces.
Process using on/off pulsing technique or mix until mixture is consistency of
coarse meal and crumbly. Sprinkle over berries.
Bake in preheated oven 45 minutes until top is golden brown.
You can assemble this Blueberry Betty and refrigerate for up to 10 hours, then
uncover and bake adding 5 min. to the time.
Serve warm with either vanilla ice cream, frozen yogurt, or sweetened whipped
cream.
Yield: 6 servings
LEMON/BLUEBERRY CHICKEN SALAD
Courtesy of the National Blueberry Council
In a medium bowl, combine:
3/4 cup low-fat lemon yogurt,
3 Tablespoons reduced-calorie mayonnaise or apple sauce
1 teaspoon salt
Add:
2 cups fresh or frozen MLF blueberries
2 cups chicken breasts, cooked and cubed
1/2 cup scallions, sliced
3/4 cup celery, sliced diagonally
1/2 cup sweet red bell pepper, diced.
Mix gently.
Cover and refrigerate to let flavors blend at least 30 min. or the next day.
Serve over endive or other greens and garnish with a few fresh blues and lemon
slices, if desired.
Yield: 4 servings
BLUEBERRY SOUP
Summer is a great time to discover the goodness of a cool light fruit soup
for a first course at dinner, by itself for lunch, or for a delicious dessert.
Rinse, remove stems, leaves or green berries of
5 cups fresh MLF blueberries
Put them in a saucepan and add
4 cups water
2 inch piece of cinnamon stick
4 whole cloves
Then bring to a boil and stir in:
2/3 cup honey
Simmer, partially covered about 15 min. until berries are very soft. Remove from
heat and cool to room temperature. Force the soup through a strainer.
Stir in:
Juice of 1 lemon
3 Tablespoons Crème de Cassis (black currant liqueur)
3/4 Tablespoons mild blueberry vinegar
Cover and chill for at least 6 hours. Serve in bowls garnished with a few whole
blues and a dollop of plain yogurt or crème fraiche.
Yield: 4-8 depending on size of bowl.
COOL BLUEBERRY/HONEYDEW SOUP
Puree 3 cups honeydew melon cubes in blender of food processor.
Mix in 3 quart saucepan:
2 Tablespoons corn starch
1/4 cup sugar
1/4 teaspoon salt
Gradually stir in:
1 cup water
1 cup wine until smooth
Stir over medium heat until boiling and slightly thickened
Remove from heat and stir in:
1 cup wine
the melon puree
1 drop each yellow and green food coloring (optional)
1 cup honeydew melon balls
1 cup whole MLF blueberries
Chill. Garnish with mint sprig.
Yield: 6 servings
BLUEBERRY BUCKLE
Preheat oven to 350 degrees F.
Cream together:
3/4 cup sugar
1/3 cup butter
Add, beating till fluffy:
2 eggs
1/2 teaspoon real vanilla
Sift together and add alternately with 1/2 cup milk:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Fold in:
2 cups fresh or drained canned MLF blueberries,
Spread batter in greased 8" x 12" baking dish.
For crumbs, mix till crumbly:
1/2 cup brown sugar
1/2 cup all purpose flour
3 Tablespoons butter
1/2 teaspoon ground cinnamon
Sprinkle crumbs over batter and bake 35 min.
Serve warm with whipped cream or ice cream.
Yield: 9 servings
BLUEBERRY/APPLE CONSERVE
Combine:
1 quart chopped, cored, pared, MLF PaulaRed apples
1/2 cup seedless raisins
1 quart fresh MLF blueberries, washed and drained
6 cups sugar
1/4 cup lemon juice
Slowly bring to boil in saucepan stirring occasionally until sugar dissolves.
Cook rapidly until thick, about 20 min. As mixture thickens, stir frequently to
prevent sticking.
Pour boiling hot into sterilized jelly jars, leaving 1/4 inch headspace. Adjust
caps and rings.
Process 15 min. in boiling water bath canner.
Yield: 6 half-pints.
BLUEBERRY COFFEE CAKE
Mix topping and set aside:
3/4 cup flour
1/3 cup sugar
1/4 teaspoon ground cinnamon
1 teaspoon melted butter
For batter, sift:
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup sugar.
Slight beat 1 egg adding to it:
1/2 cup milk
2/3 cup Crisco oil
Add dry ingredients to wet mixture. Mix and pour into 8 or 9 inch square pan.
Scatter 1 large cup washed and drained MLF blueberries over top. Sprinkle crumbs
on last.
Bake 40 min. at 375 degrees F. if pan is metal, or 350 degrees F. if pan is
glass. When blues out of season substitute package of 16 oz frozen berries.
Yield: 8-9 servings.
SOUR CREAM BLUEBERRY CAKE
Preheat over to 325 degrees F.
Cream
1/2 cu soft butter
1 cup sugar
Add 3 eggs one at a time beating well after each.
Sift together:
2 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
And add gradually alternating with 1 cup sour cream, ending up with flour
mixture.
Stir in:
1 teaspoon Vanilla
1 teaspoon cardamom
Carefully fold in 1 cup MLF blueberries washed and drained.
Pour half the batter into a well-greased and floured 9x13x2 inch pan. Cover with
another cup of MLF blueberries and sprinkle with
1/2 cup brown sugar. Cover with remaining batter and bake for 45-50 min. until
toothpick inserted in center comes out clean.
Cool in pan 10 min., then remove from pan and place on rack to finish cooling.
Yield: 12 servings.
Mix in a medium bowl:
·
1 teaspoon ground cinnamon
·
1/4 teaspoon salt
·
1/4 cup packed light brown sugar
·
1 cup all-purpose flour.
Cut into this mixture:
·
6 Tablespoons unsalted butter, room
temperature
using double knives, a pastry blender or fork until fine crumbs form.
Using hands, squeeze
together most of the mixture to form large clumps. Store refrigerated in an
airtight container, or sprinkle directly onto cake.
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