|
|
| Adkin
Blue Ribbon |
Recipes
Michigan Blueberry Buttermilk Muffins
2-1/2 cups all-purpose flour
1 cup sugar
1 cup buttermilk
1/4 lb. butter
2-1/2 tsp. Baking powder
1/4 tsp. salt
2 eggs, beaten
1-1/2 cups fresh or frozen Michigan blueberries, rinsed and drained
Sift ingredients together into a large bowl. Make a well, add buttermilk,
eggs and butter which has been melted and browned slightly. Mix
well. Fold in blueberries. Fill well-greased muffin tins half full
and bake at 4000F. for 20 minutes. Serve warm.
Hazelnut Anise Shortcake
The flavoring of this shortcake, very Italian in nature, was inspired
by a recipe by Roberta Dowling of the Cambridge School of Culinary
Arts, where it was served with figs stewed in sweetened port and
a mascarpone cream. This recipe is our adaptation back to a more
standard shortcake recipe. We served it with fresh blueberries,
and whipped cream, lightly sweetened, and flavored with a splash
of Sambuca.
Requirements
1 cup (4.5 oz) hazelnuts (plus extra for garnish if desired)
2 cups flour
4 teaspoons baking powder
1/2 cup (4 oz, 1 stick) butter, cold
1 Tablespoon anise seed
1 egg, cold
1/3 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon salt
Procedure
Toast, peel, and coursely chop the hazelnuts. Consider toasting
some extras and leaving them whole for garnish. Let cool thoroughly.
Grind the anise seed, or process it for a minute with the sugar
in a food processor. Beat the egg (cold) with the milk and vanilla.
Whisk together the flour, baking powder, and salt. Sift; whisk in
the anise and sugar.
Cut the butter into pieces, and work into the flour until it is
in large pea sized pieces. Stir in the hazelnuts. Stir in the combined
liquid ingredients, and mix just until somewhat evenly distributed.
The dough may not have come completely together.
Turn out onto a lightly floured work surface (a chilled marble slab
is good) and shape together in roughly a 4 inch square. Smear or
roll it away from you into a long rectangle; fold in half, rotate
it 90 degrees, and repeat three more. By now the dough should have
come together and be shapable. Roll or smear it out into a rectangle
slightly over 6 by 9 inches. Use a 3" biscuit cutter to cut six
circles out, and place them on a buttered or parchment-covered baking
sheet.
Pull the remaining dough together: slide it together without lifting
it from the work surface, gently shape it into a rectangle and press
down on it slightly, fold it in half, then roll or smear it out
into roughly a 3" by 6" rectangle. Cut out two more cakes. Pull
the remaining dough together and shape by hand into a small cake
of about the same thickness as the others, for the Chef to sample
to see whether the biscuits are done. Chill for at least 10 minutes.
(You can prepare ahead up to here and pop them into the oven so
as to serve them warm and fresh.)
Cook the shortcakes in a preheated 400° F oven for 15-20 minutes,
until golden brown. Let cool on the pan for several minutes, then
remove to a rack.
The cakes should be fork-split, and used to sandwich all sorts of
sweet and fruity and gooey things.
Michigan Blueberries 'N Cream Pie
¼ cup sugar
3 Tbsp. cornstarch
1/8 tsp. salt
Grated peel of 1 lime
1 Tbsp. fresh lime juice
2 pints fresh Michigan blueberries, rinsed and well drained
1 pint heavy cream
1 tsp. vanilla
3 Tbsp. sugar
1 baked 9-inch pie crust, cooled (store bought or homemade)
To prepare blueberry pie filling, in a large saucepan, combine ¼
cup sugar, cornstarch, salt, lime peel and juice and 1-1/2 cup blueberries.
Cook mixture over medium heat, stirring constantly, until thickened
and blueberries are softened, about 4 minutes. Remove from heat
and stir in remaining blueberries. Let mixture cool to room temperature.
Chill 15 minutes. Whip vanilla and remaining 3 tablespoons sugar
until stiff peaks form. Spread about ¾ whipped cream in bottom of
pie with spatula. Top with blueberry mixture. Garnish top of pie
with piped whipped cream, or serve remaining whipped cream in bowl
with pie. Chill pie at least ½ hour.
|
|
|
