ISO: Blueberries, blueberries everywhere - we picked a couple of quarts (ISO)
- Thread starter dawnnys
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Here are a few of our favorites - not savory but good
* Exported from MasterCook *
Blueberry French Toast Cobbler
Amount Measure Ingredient -- Preparation Method
1 loaf French bread (or submarine rolll) -- sliced 3/4 in. thick
4 eggs
1/2 cup milk
1/4 teaspoon baking powder
1 teaspoon vanilla
3 cups blueberries -- fresh or frozen
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
2 tablespoons butter -- melted
confectioners' sugar
Slice bread into 10 to 14 slices and place on rimmed 10 1/2 x 15 1/2 in. baking sheet. In medium bowl, whisk together the eggs, milk, baking powder and vanilla; slowly pour over the bread, turning to coat it completely. Cover with plastic wrap and let sit at room temperature for 1 to 2 hours, or refrigerate overnight.
Before serving, preheat the oven to 450 degrees. Butter a 9 x 13 in. baking dish. Place the blueberries, sugar, cinnamon and cornstarch in the prepared dish; stir to coat the berries. Place the bread, wettest side up, on the berries. Wedge the slices in tightly. (You may not use them all) .Brush the tops of the bread with melted butter. Bake for 20 to 25 min. or until toast is golden and berries are bubbling.
Remove from oven and sift confectioner's sugar over top. Let sit 5 min. before serving. To serve, lift the toast onto plates, spooning the blueberry sauce over the top.
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NOTES : From Washingtonian Magazine April 1989
* Exported from MasterCook *
Blueberry Pancakes
Serving Size : 2
Amount Measure Ingredient -- Preparation Method1 cup flour -- sifted
3 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
1 egg
1 cup milk
1/4 cup sour cream
2 tablespoons butter -- melted
1/2 cup blueberry
Sift together flour, baking powder, salt and sugar. Beat together egg, milk and sour cream. Pour milk mixture over dry ingredients and blend with rotary beater until batter is just smooth. Stir in butter. Fold in blueberries. Cook on griddle. Maine Blueberry Syrup: Simmer together 2 cups blueberries, 1/2 cup sugar, 1/2 cup water and a thin slice of lemon to make a syrup. This takes about 10 minutes. Makes about 2 1/2 cups.
Serve with Maine Blueberry Syrup.
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* Exported from MasterCook *
Maine Blueberry Syrup
Serving Size : 4
Amount Measure Ingredient -- Preparation Method2 cups blueberries -- fresh or frozen
1/2 cup sugar
1/2 cup water
Mix blueberries, sugar and water together in a saucepan and bring to a boil. Simmer for about 10 minutes. This can be done while pancakes are cooking. Serve with blueberry pancakes.
Yield:
"2 cups"
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* Exported from MasterCook *
Blueberry French Toast Cobbler
Amount Measure Ingredient -- Preparation Method
1 loaf French bread (or submarine rolll) -- sliced 3/4 in. thick
4 eggs
1/2 cup milk
1/4 teaspoon baking powder
1 teaspoon vanilla
3 cups blueberries -- fresh or frozen
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon cornstarch
2 tablespoons butter -- melted
confectioners' sugar
Slice bread into 10 to 14 slices and place on rimmed 10 1/2 x 15 1/2 in. baking sheet. In medium bowl, whisk together the eggs, milk, baking powder and vanilla; slowly pour over the bread, turning to coat it completely. Cover with plastic wrap and let sit at room temperature for 1 to 2 hours, or refrigerate overnight.
Before serving, preheat the oven to 450 degrees. Butter a 9 x 13 in. baking dish. Place the blueberries, sugar, cinnamon and cornstarch in the prepared dish; stir to coat the berries. Place the bread, wettest side up, on the berries. Wedge the slices in tightly. (You may not use them all) .Brush the tops of the bread with melted butter. Bake for 20 to 25 min. or until toast is golden and berries are bubbling.
Remove from oven and sift confectioner's sugar over top. Let sit 5 min. before serving. To serve, lift the toast onto plates, spooning the blueberry sauce over the top.
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NOTES : From Washingtonian Magazine April 1989
* Exported from MasterCook *
Blueberry Pancakes
Serving Size : 2
Amount Measure Ingredient -- Preparation Method1 cup flour -- sifted
3 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
1 egg
1 cup milk
1/4 cup sour cream
2 tablespoons butter -- melted
1/2 cup blueberry
Sift together flour, baking powder, salt and sugar. Beat together egg, milk and sour cream. Pour milk mixture over dry ingredients and blend with rotary beater until batter is just smooth. Stir in butter. Fold in blueberries. Cook on griddle. Maine Blueberry Syrup: Simmer together 2 cups blueberries, 1/2 cup sugar, 1/2 cup water and a thin slice of lemon to make a syrup. This takes about 10 minutes. Makes about 2 1/2 cups.
Serve with Maine Blueberry Syrup.
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* Exported from MasterCook *
Maine Blueberry Syrup
Serving Size : 4
Amount Measure Ingredient -- Preparation Method2 cups blueberries -- fresh or frozen
1/2 cup sugar
1/2 cup water
Mix blueberries, sugar and water together in a saucepan and bring to a boil. Simmer for about 10 minutes. This can be done while pancakes are cooking. Serve with blueberry pancakes.
Yield:
"2 cups"
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Dawn, Just found this "Savory Blueberry Steak Sauce"
http://www.azcentral.com/home/recipes/articles/0810cookbook0810rec.html
http://www.azcentral.com/home/recipes/articles/0810cookbook0810rec.html
Blueberry-Orange-Onion Salad
http://www.cooksrecipes.com/salad/blueberry-orange-onion-salad-recipe.html
http://www.cooksrecipes.com/salad/blueberry-orange-onion-salad-recipe.html
Couscous Salad With Blueberry-Balsamic Vinaigrette
http://www.cdkitchen.com/recipes/recs/978/Nectarine-Couscous-Salad-With-83049.shtml
http://www.cdkitchen.com/recipes/recs/978/Nectarine-Couscous-Salad-With-83049.shtml
Colorful Wild Rice Salad
This had great reviews:
COLORFUL WILD RICE SALAD
From the poster: "A great salad or side dish and can be made ahead of time. Just take out of the refrigerator and serve. I got this recipe from my mother, who got it from a family friend, who got it from ???"
1 cup wild rice (uncooked)
2 cups shredded carrots
3 green onions, chopped
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon salt
1 cup raisins, dried sweetened cranberries,cherries,blueberries or fruit
1 cup pecans or walnuts
1/2 tablespoon honey
Cook rice according to directions except do not add butter, oil or seasonings.
Drain well and refrigerate until completely cooled.
Add carrots and onions, mixing well.
Mix oil and vinegar and then add salt.
Pour dressing over rice, mixing thoroughly.
Add fruit and nuts.
Add honey and mix well.
Note: If dried fruit is plumped in warm water, drain before adding to rice.
8-10 servings
Recipezaar
This had great reviews:
COLORFUL WILD RICE SALAD
From the poster: "A great salad or side dish and can be made ahead of time. Just take out of the refrigerator and serve. I got this recipe from my mother, who got it from a family friend, who got it from ???"
1 cup wild rice (uncooked)
2 cups shredded carrots
3 green onions, chopped
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon salt
1 cup raisins, dried sweetened cranberries,cherries,blueberries or fruit
1 cup pecans or walnuts
1/2 tablespoon honey
Cook rice according to directions except do not add butter, oil or seasonings.
Drain well and refrigerate until completely cooled.
Add carrots and onions, mixing well.
Mix oil and vinegar and then add salt.
Pour dressing over rice, mixing thoroughly.
Add fruit and nuts.
Add honey and mix well.
Note: If dried fruit is plumped in warm water, drain before adding to rice.
8-10 servings
Recipezaar
Fruit Gazpacho
FRUIT GAZPACHO
"A combination that will dazzle your eyes and your palate."
2 cups tomato purée
3 cups freshly squeezed orange juice
2 teaspoon sugar
Grated zest of 1 orange
Grated zest of 1 lime
2 cups diced cantaloupe
2 cups diced honeydew melon
1 mango, peeled and diced
1 apple, peeled and diced
1 cup fresh blueberries
1 cup halved green or red seedless grapes
Fresh strawberries, hulled and cut in half (garnish)
1 or 2 kiwis, peeled and sliced (garnish)
Combine the tomato purée, orange juice, sugar, orange and lime zests, cantaloupe, honeydew, and mango in a large bowl. Process half of the mixture in a food processor fitted with a steel blade or a blender until smooth. Stir the purée into the remaining fruit mixture.
Stir in the apple, blueberries, and grapes. Refrigerate covered for several hours.
Ladle the soup into bowls. Garnish each serving with several strawberry halves and a couple of kiwi slices.
8 first-course portions
From The Silver Palate Good Times Cookbook
Julee Rosso & Sheila Lukins with Sarah Leah Chase, 1985, Workman Publishing Co., Inc.
posted at labellecuisine.com
FRUIT GAZPACHO
"A combination that will dazzle your eyes and your palate."
2 cups tomato purée
3 cups freshly squeezed orange juice
2 teaspoon sugar
Grated zest of 1 orange
Grated zest of 1 lime
2 cups diced cantaloupe
2 cups diced honeydew melon
1 mango, peeled and diced
1 apple, peeled and diced
1 cup fresh blueberries
1 cup halved green or red seedless grapes
Fresh strawberries, hulled and cut in half (garnish)
1 or 2 kiwis, peeled and sliced (garnish)
Combine the tomato purée, orange juice, sugar, orange and lime zests, cantaloupe, honeydew, and mango in a large bowl. Process half of the mixture in a food processor fitted with a steel blade or a blender until smooth. Stir the purée into the remaining fruit mixture.
Stir in the apple, blueberries, and grapes. Refrigerate covered for several hours.
Ladle the soup into bowls. Garnish each serving with several strawberry halves and a couple of kiwi slices.
8 first-course portions
From The Silver Palate Good Times Cookbook
Julee Rosso & Sheila Lukins with Sarah Leah Chase, 1985, Workman Publishing Co., Inc.
posted at labellecuisine.com
Here's another one to check out: Chicken With Blueberry-Ginger Chutney
http://www.recipezaar.com/149721
http://www.recipezaar.com/149721