|
|
|
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 400F. 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.
BLUEBERRY CUSTARD PIE
Ingredients
1 pint blueberries, rinsed
CRUST
1 cup almond flour
1/4 cup oil
1/4 cup honey
CUSTARD
3 eggs
1 package farmer cheese (7.5 oz.)
juice and rind of 1/2 lemon
1/2 cup honey
Instructions
1. CRUST: Mix and pat in bottom of pie plate, bake at 350 F. til starting to brown.
2. CUSTARD: Blend custard ingredients well.
3. Put blueberries into pan, pour custard over. Bake at 350 F. til edge is brown and middle is firm (about 45 minutes).
Blueberry Cobbler
INGREDIENTS
Blueberry mixture
2 cups blueberries (fresh or frozen)
1 tablespoon lemon juice
Batter
3/4 cup sugar
3 tablespoons butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1 cup flour
1/2 cup milk
Topping
1/2 cup sugar
1/2 teaspoon salt
1 tablespoon cornstarch
1 cup boiling water
DIRECTIONS
Preheat oven to 400 degrees F. Mix blueberries and lemon juice in an 8" x 8" baking pan. Cream together butter and 3/4 cup sugar, then add baking powder, salt and flour. Add milk, then stir to form the batter. Place batter by spoonfuls on top of blueberries, being careful not to mix.
For the topping, mix sugar, salt and cornstarch, and sprinkle mixture on top of batter. Pour the cup of boiling water over the entire contents, being careful not to mix. Bake for 45 minutes.
This cobbler can be served hot or cold, and is excellent with whipped cream and vanilla ice cream.
Blueberry Coffeecake
1/2 lb butter1
1/2 cups sugar,
cream sugar together with butter5 eggs, add to butter/sugar, mix well
2 1/4 cups sour cream, add to above, mix well4 cups white flour
1 tbsp baking powder, sift flour, baking powder, soda together , and mix into butter
mix2 tsps baking soda
1 1/2 tsps vanilla , stir into total mixture
Spread 1/2 of total mixture in buttered 9"x 13" panPut 2 cups fresh or frozen blueberries on top of mixture in panSpread other half of mixture on top of berriesPrepare topping of 2 cups brown sugar, 3 tsp cinnamon, 1 cup chopped nutsSprinkle topping over mixture in panBake at 325 degrees F for 1 hour or until doneMAKES: 1 each 9" x 13"
Blueberry Jam
Ingredients:
4 cups prepared fruit
2 tbsp. lemon juice
1 box Certo Crystals
5 cups sugar
Directions:
Wash jars and lids in hot, soapy water, rinse with warm water. Sterilize jars by heating jars in 225ºF oven for 10 minutes and keep warm or boiling in water for 15 minutes and leave in hot water until needed. Boil centres for 5 minutes and keep warm. Any utensils or measuring cups needed for filling jars must also be sterilized.
Crush ripe blueberries. Measure fruit. Add lemon juice.
Mix CERTO Fruit Pectin Crystals with prepared fruit in a large 4 to 8 quart heavy metal saucepan. Add lemon juice if listed in recipe. The pan should be no more than half full to allow mixture to reach a full rolling boil. To reduce foaming, 1/2 tsp. butter may be added.
Measure sugar and set aside. Use level dry measures for sugar. DO NOT REDUCE SUGAR.
Place saucepan over high heat and stir constantly until mixture comes to a full boil.
Stir in sugar. Continue to stir and cook over high heat until mixture comes to a full rolling boil. Boil hard 1 minute, stirring constantly.
Remove from heat. Stir and skim for 5 minutes to prevent floating fruit.
Pour quickly into warm, sterilized jars to 1/4 inch from rim. Cover quickly with lids, apply screw bands until fingertip tight.
After jars are cool, test for seal. If you press the middle of the lid with your finger, the lid should be firm and curved down slightly in the centre. If it springs up, the lid is not sealed. Refrigerate any unsealed jars after 24 hours and use within 3 weeks.
Yield: 7 cups
Blueberry Waffles with Fast Blueberry Sauce
Ingredients
3 egg yolks, beaten
1 2/3 cups milk
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup melted butter
3 egg whites, stiffly beaten
2/3 cup blueberries
1 1/2 cups blueberries
3 tablespoons honey
1/2 cup orange juice
1 tablespoon cornstarch
Directions
1 In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.
2 Preheat a lightly greased waffle iron.
3 Fold egg whites and blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until golden brown.
4 To prepare the sauce, in a medium saucepan over medium heat, mix blueberries, honey and 1/4 cup orange juice. Bring to a boil. Mix remaining orange juice and cornstarch in a small bowl, and stir into the blueberry mixture. Stir constantly until thickened. Serve warm over waffles.
Blueberry Crisp
Ingredients
2 cups blueberries
1/4 cup margarine, softened
3/4 cup white sugar
1 cup self-rising flour
1/2 cup milk
3/4 cup white sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
1 cup boiling water
Directions
1 Preheat the oven to 350 degrees F (175 degrees C).
2 Place the blueberries into an 8x8 inch square baking dish. In a medium bowl, cream together the margarine and 3/4 cup sugar until smooth. Stir the flour into the creamed mixture alternately with the milk. Spoon batter over blueberries. Mix together the remaining 3/4 cup sugar with the cornstarch and nutmeg. Sprinkle over the top. Pour boiling water over the whole thing.
3 Bake for 1 hour in the preheated oven. Cool for at least 10 minutes to set. Serve with whipped topping or vanilla ice cream.
|
|
|
