I have a couple of bags of blueberries in the freezer... can we start a blueberry thread? I need the

Another Blueberry Muffin recipe

My favorite muffin recipe is adapted from Marcy Goldman's, "Lawsuit Muffins"

Streusel Topping:
1 tablespoon cold unsalted butter
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup finely chopped walnuts

Muffins

1/2 cup veg. oil
1 1/3 cups firmly packed light brown sugar
1 tablespoon grated citrus zest
1 egg
2 teaspoons pure vanilla extract
1 cup buttermilk
2¨1/2 cups to 2 3/4 cups all-purpose flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups coarsely chopped fruit (blueberries )

Directions:
Preheat the oven to 400¡ÆF. Prepare muffin tin. I use Lg. Texas muffin tin .Set aside.

For the streusel, mix all the ingredients together with a fork or your fingertips in a small bowl to make a crumbly mixture. Set aside.

For the batter, whisk the oil, brown sugar, citrus zest, and egg together in a large bowl. Stir in the vanilla and buttermilk.
In a large bowl, stir together 2¨ö cups of the flour, the salt, baking powder, baking soda, and cinnamon. Add to the wet ingredients and blend. Fold in the fruit. I usu. use frozen fruit (blueberries).
Using a large ice-cream scoop, fill the muffins cups to the top. Sprinkle streusel topping evenly over each muffin.
Bake for 15 minutes, then lower the oven temperature to 350¡ÆF and bake for another 12 to 15 minutes, or until the muffins spring back when pressed lightly. Let cool in the pan for 5 minutes before unmolding onto wire racks.

 
There is a version of this same CI Blueberry Pie w/ pie crust REC included. I love their

pie crust, too, so will add that part to what cheezz has already posted==>

Cook's Illustrated Blueberry Pie
7/2008

This recipe was developed using fresh blueberries, but unthawed frozen blueberries (our favorite brands are Wyman’s and Cascadian Farm) will work as well. In step 4, cook half the frozen berries over medium-high heat, without mashing, until reduced to 1 1/4 cups, 12 to 15 minutes. Grind the tapioca to a powder in a spice grinder or mini food processor. If using pearl tapioca, reduce the amount to 5 teaspoons. Vodka is essential to the texture of the crust and imparts no flavor; do not substitute.

Makes one 9-inch pie

Foolproof Pie Dough

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus more for work surface
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2 cup vegetable shortening , cold, cut into 4 pieces
1/4 cup vodka , cold (see note above)
1/4 cup cold water
Blueberry Filling

6 cups fresh blueberries (about 30 ounces) (see note)
1 Granny Smith apple , peeled and grated on large holes of box grater
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
3/4 cup sugar (5 1/4 ounces)
2 tablespoons quick-cooking tapioca , ground (see note)
Pinch table salt
2 tablespoons unsalted butter , cut into 1/4-inch pieces


1 large egg , lightly beaten with 1 teaspoon water


1. For The Pie Dough: Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Remove 1 disk of dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.

4. For The Filling: Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.

5. Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

6. Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4-inch round biscuit cutter, cut round from center of dough. Cut another 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around rolling pin and unroll over pie, leaving at least 1/2-inch overhang on each side.

7. Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with tines of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.

8. Place pie on heated baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juices bubble and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.

 
Rec.: Blueberry-Lemon MINI Muffins - I thought Michael would post these, but ok...I will smileys/smile.gif

Rec.: Blueberry-Lemon MINI Muffins...they are GREAT Michael in Phoenix!

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From: Debbie/NJ

Rec.: Blueberry-Lemon MINI Muffins...they are GREAT Michael in Phoenix!

Blueberry-Lemon Muffins

This is the standard-issue blueberry muffin in my house. We sometimes skip the butter/sugar dip, but it really is excellent. Very moist and tender, and a good riser!

Bernard Clayton's Complete Book of Breads is a terrific and exhaustive volume of bread recipes. I love it.

Here goes, complete with Bernard's notes:

Blueberry-Lemon Muffins

18 large or 36 small muffins

From: Bernard Clayton "Complete Book of Breads"

Mackinac is a jewel of an island in the Straits of Mackinac (pronounced Mack-in-aw) in Michigan, near the Canadian border, and one of its treasures is the blueberry-lemon muffin that has been served for years at the lovely turn-of-the-century Iroquois Hotel on the beach.

No autos are allowed on the streets of Mackinac. Horses and carriages clop down the streets and bicycles scurry everywhere, and in the Iroquois kitchen the pace is unhurried. The only deadline for Melanie Sullivan, the baker, is to have many baskets of warm muffins ready for guests coming down to breakfast on the terrace at water's edge.

The plump blueberries bake to become deep purple pools flavored by the lemon zest. When the muffins are done and allowed to cool for a few mmoments, each is dipped first in melted butter and then in granulated sugar.

The only way to reach these blueberry muffins is by ferry from the mainland, worth every nautical mile. Of course, you can bake them yourself. Melanie Sullivan sees no difference in taste or texture when using frozen blueberries instead of fresh ones.


Blueberry-Lemon Muffins

2 2/3 cups all-purpose flour
1 tbsp. baking powder
1 1/2 tsp. salt
1/2 cup sugar
2 eggs
1 cup milk
2/3 cup cooking oil
1 1/2 cups fresh or frozen blueberries
1/2 tbsp. lemon zest

Glaze:
4 tbsp. butter
1/2 cup sugar

You will need 2 medium (2 1/2") muffin tins for 18, or 3 small (1 1/2") muffin tins for 36, greased or coated.

Preheat oven to 400 degrees.

Into a mixing bowl sift the flour and add the other dry ingredients. In a small bowl crack the eggs and beat with a wire whisk for 10 seconds. Add the milk and oil to the eggs and stir to blend.

Make a well in the flour and pour in the egg- milk mixture. Stir as little as possible to moisten the flour. Set the batter aside for a moment.

Combine the blueberries with the lemon zest, and fold the berry mix into the muffin mix. Again stir gently and as little as possible.

Spoon the batter into the tins to three- fourths full.

Put the muffins in the oven and set the timer for 20 minutes. It may take them an additional 5 minutes, however, to get golden brown. Check at 15 minutes, and if they are browning too quickly, set on the bottom shelf of the oven.

(If using a convection oven, reduce heat 40 degrees.)

NOTE: In both types of ovens, the muffins on the outside may get done before those on the inside. If so, remove the ones that are brown and return the tray to the oven for an additional 5 minutes.

In the meantime, melt the butter in a small saucepan. Pour the sugar into a small bowl or pan into which the muffins will be dipped.

When the muffins are baked, cool for 5 minutes. Run a knife around the edges of each. Tilt the tray and gently lift each muffin from its tin.

Dip the top of each lightly in the melted butter and then lightly in the sugar. The muffins can be held overnight and heated for eating the following day. They can also be frozen, but fresh baked are best.

 
Blueberry Buckle from Martha....

Martha Stewart Living: JUNE 21, 2001

BAKING: BLUEBERRY BUCKLE WITH MRS. KOSTYRA

Blueberries are one of the easiest fruits to use in baking because
they require very little prep work. Just a quick once-over for twigs
and leaves, and a good rinse (just before using), and they’re ready
to go. Their sweet-tart flavor lends itself to use in many baked
goods, including a childhood favorite of Martha’s, the buckle. This
version of the traditional American fruit-filled cake is layered
with fresh blueberries and topped with cinnamon-and-brown-sugar
streusel. Although you can use wild or cultivated blueberries for
this recipe, wild blueberries hold together better and do not bleed
as much, which prevents the surrounding batter from turning blue or
even green (as happens with yellow batter). And since 99 percent of
the wild-blueberry crop is frozen, you can enjoy their summery
flavor all year long. Look for bags in your supermarket that say
“wild blueberries” under various brand names.

RECIPES


BLUEBERRY BUCKLE
1 ten-inch round cake or 2 six-inch round cakes

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
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup milk
5 cups wild or cultivated blueberries
Streusel Topping (recipe follows)

1. Heat oven to 350°. Butter a springform baking pan, and dust
with flour, tapping out excess. Set aside.

2. In a medium bowl, sift together the flour, baking powder,
and salt; set aside.

3. In the bowl of an electric mixer fitted with the paddle
attachment, cream butter and sugar on medium speed until light
and fluffy, about 3 minutes. Reduce mixer speed to low, and
add egg and vanilla, beating until fully combined.

4. Add reserved flour mixture, alternating with the milk, a
little of each at a time, starting and ending with the flour
mixture. Remove from mixer. Gently fold in blueberries.

5. Pour batter into prepared pan; sprinkle streusel topping
over cake. Bake until cake tester comes out batter-free, 60 to
70 minutes. Transfer to a wire rack to cool for 10 minutes.
Remove from pan; cool for 15 minutes before serving.


STREUSEL TOPPING
Makes enough for 1 ten-inch cake or 2 six-inch cakes

1 cup all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature

1. In a medium bowl, combine flour, sugar, cinnamon, and salt.
Using a pastry blender or fork, cut in the butter until fine
crumbs form.

2. Using hands, squeeze together most of the mixture to form
large clumps. The topping can be frozen in an airtight
container for up to 6 months.

SPECIAL THANKS

Martha Kostyra

 
REC: Blueberry Pecan Sour Cream Coffee Cake frm old Gail's in 2002 posted by Sandi in Hawaii

Made this for a party the other day, and even though I made a few goofs, everyone loved it.

Notes:

1) Don't be tempted to use a bundt pan for this, unless you have a 12-cupper. I have a 10-cup bundt pan. Can you guess what comes next?

2) You CAN pour the partially baked batter from a 10-cup bundt pan to a 10" springform pan before it overflows, and causes a huge mess in your oven, but your layers of cake-streusel-cake-streusel will not be as distinct.

3) When using frozen blueberries, be sure to add at least 10 minutes to the baking time, if not more. If not, your cake may APPEAR to test clean with a toohpick, but it won't be. Trust me.

4) If you fail to heed previous warning, and take it out of the oven too early, the middle will fall as it cools, and you will have uncooked batter in the middle. Of course, you can always remedy this by using a appropriate-sized biscuit cutter to cut out the middle of the springform cake, and make it appear as though you baked it in a tube pan. Then stick it back in the oven, and hope that you don't overbake it.

Blueberry Pecan Sour Cream Coffee Cake

For topping:
1/2 cup brown sugar
1 cup pecans
1 teaspoon cinnamon
1/2 cup cake flour
4 tablespoons unsalted butter, cold

For cake:
2 1/2 cup all-purpose flour, plus extra for preparing pan
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter at room temperature, plus extra for preparing pan
1 1/2 cups granulated sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons vanilla extract
1 cup sour cream
Zest of 1 orange
1 1/2 cup blueberries (or more, up to 3 cups)

Powdered sugar

To make topping: In the bowl of a food processor, pulse brown sugar, pecans, cinnamon and cake flour until combined. Add butter in small pieces and pulse until mixture resembles coarse meal. Divide in half and reserve.

To make cake: Preheat oven to 350º F. Butter and flour a 10 inch springform pan (or a 12-cup Bundt pan).

In a large bowl sift together flour, baking powder, baking soda and salt. Set aside.

In a large bowl using an electric mixer, cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well with each addition. Add yolk and mix well. Add vanilla, sour cream and zest, and mix until well-incorporated. Slowly add flour mixture, mixing well.

Divide batter in half. Spread half into prepared pan and top with 3/4 cup blueberries and half the topping mixture. Spread remaining batter into pan and top with the remaining blueberries and topping mixture. Bake for 60 to 70 minutes (more like 75-80 minutes, or 90 minutes if blueberries are frozen?), until a toothpick inserted into center of cake comes out clean (toothpick test doesn’t work – comes out clean even if it’s not done).

Let cool in pan on a rack for 5 to 10 minutes before unmolding. Dust with powdered sugar and serve warm.

Makes 8 servings (8 very generous portions! Can you imagine a 10” x 3” cake, cut into 8 pieces? Those are huge, Starbucks-sized pieces!)

Old Comments from Gail’s:

Sandi in Hawaii: Posted: Jun 18, 2002 3:29 AM
Here's my new favorite cake - REC: Blueberry Pecan Sour Cream Coffee Cake

The only tweaks I did was to use IMO, an imitation sour cream (can't use the real stuff), skipped the pecans (hubby hates nuts), skipped the orange zest (hubby wouldn't like that either), used a full bag (16oz?) of frozen blueberries (hubby really likes that!) I think I'll also double the topping next time.

Oh yeah, and I had to cook it longer than the 60-70 minutes (more like 75-80 minutes). Not sure why I had to cook it longer - my springform pan was 10 1/2", not the 10" one called for. I had actually taken the cake out at 70 minutes (toothpick came out clean) and let it sit.

When I unmolded the cake at least an hour later, I flipped it over onto a cookie sheet, and noticed that the center of the bottom of the cake looked a little greasy and uncooked, so I reheated the oven and threw it back in - upside down. Came out perfect!

Unlike the time I tried a Martha Stewart blueberry cake in the same pan. I tested it with the toothpick -it seemed fine, so I just took the cake with me to a party, on the springform pan. Imagine my horror when we discovered the cake was totally raw in the middle while trying to cut it! I mean really raw, white batter in the middle. My fault - it called for about 5 or 6 cups of blueberries, and I used them straight from the freezer. Given the quantity of blueberries in that recipe, the batter must have been way too cold to cook properly! Good thing we were with good friends - we just laughed about it, grabbed our forks, and ate the edges!

cherie in so cal: Posted: Jun 18, 2002 2:46 PM
sandi--do you think this would work in a bundt pan? have a gorgeous new one i'm dying to try! (nt)

Sandi in Hawaii: Posted: Jun 19, 2002 2:41 AM
After I made the cake, I checked my handy dandy reference guide, Joy of Cooking to see what other pan I could use>>

According to Joy, the capacity of a 10" x 2" springform is 11 cups (the 10" x 2 1/2 or 3" is 14-16 cups.)

My pan is 10 1/2" x 3", so I would guess the capacity closer to the 14 than the 11 cups.

The capacity of a 9" x 13" is 16 cups.

The Bundts vary widely: 6 1/4 x 3 1/4 5 cups 8 1/4 x 3 1/4 6-7 cups 8 x 4 8-10 cups 10 x 3 3/4 12-14 cups I think if you have the big bundt, it would work quite well.

I buttered and floured my springform pan, and the cake came away from the sides easily, so unmolding from a Bundt should be okay. Hope this helps!

hAndyman: Posted: Aug 12, 2002 10:58 AM
A delicious Blueberry Coffeecake posted by Sandi in Hawaii

Thanks to Sandi for posting the recipe "Blueberry Pecan Sour Cream Coffee Cake" found at http://www.startribune.com/stories/436/284698 0.html (COMN for original recipe; see Sandi's post at #45246 in archives). I made it pretty much as written, but added more blueberries, and will up it to ~3 cups next time. It's what a blueberry coffeecake should be - delicious. Thanks for posting, Sandi. Cheers! Andy
http://www.startribune.com/stories/436/2846980.html


Caryn/Indiana (now known as wigs @ Eat.at/swap): Posted: Sep 4, 2002 10:17 AM
ISO Sandi in Hawaii--I made yr Blueberry Pecan Sr Cream Coffee Cake last nite at #45246 & it was superb! The only thing I changed in the recipe was to use 2 cups total of fresh blueberries, and Sandi, you are right--it took mine about 80 minutes in the oven to reach doneness using the 10-inch springform pan called for with all ingredients at room temp B4 mixing. But boy, was it ever worth the wait! Thanks so much for posting this one . . . Caryn

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=94653

 
from NLB Rec: Overnight Blueberry Puff

Forum Home Page: Gail's Recipe Swap
Re: ISO a make-ahead sweet breakfast treat...(more) (Lo in SF)
Date: Fri, 28 Sep 2001 23:13:51 GMT

Blueberry Puff

Recipe By : nlb
Breakfast----Make Ahead Brunch

2 cups fresh blueberries
2 tablespoons cornstarch
1 cup water
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 tablespoon lemon juice
1/3 cup light brown sugar
16 slices bread -- stale
6 eggs
2 cups half and half
1 teaspoon vanilla
1/4 cup sugar

BLUEBERRY PUFF

Mix first 8 ingredients in list together.
Heat until you have a semi-thick sauce.
Set aside and cool to room temperature.

Cut crusts from stale bread.
Spray a 9X15" quart rectangular Pyrex with
PAM.
Cover the bottom of pan with bread slices.

In separate bowl, mix eggs, half & half,
vanilla and sugar.
Pour half of this mixture over bread.
Spread thickened cool blueberry sauce over
bottom layer.
Arrange the other half of the bread on top
of blueberry filling.
Pour remaining egg mixture over the top.
Sprinkle with a dash of nutmeg.

Cover and place in refrigerator overnight.

Next morning allow to come to room
temperature. (1 hour)
Bake in a preheated 375° F. oven for 60
minutes.

Let stand for 10 minutes before cutting into
6 servings or 12 servings for a buffet.
Top with brown sugar and a few blueberries.

A great substitute for French toast.

NOTES : I used a cheap white bread, lay out
on the counter so that it will get very
stale or place in the oven on low heat to
dry out. Large eggs, brown sugar was
lightly packed. I used 1 cup water and
increased the spices and sugar in the
blueberry sauce to taste.

 
Pat's Blueberry Spice Cake

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From: Pat/No. Cal. (@24.7.200.111)

REC: Blueberry Spice Cake -- YUMMMM! The smell and flavor reminded me of
Fall smileys/smile.gif

Blueberry Spice Cake

1 pint blueberries
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup granulated sugar
1/2 teaspoon powdered cloves and allspice
1/3 cup butter or margarine, softened
1 egg, at room temperature
3 tablespoons molasses
1 cup sour milk or buttermilk
1/3 cup confectioners sugar

Preheat oven to 375 degrees Sprinkle berries
with a little flour. Butter and flour a 9x13
x2-inch pan. Sift flour and measure to 2
cups. Resift with baking powder, baking soda,
salt and spices. Cream butter and sugar. Beat
egg until lemon-colored and add to butter
mixture. Beat well. Gradually beat in the
molasses. Alternately add the
butter-egg-molasses mixture and the milk to
the dry ingredients, a little at a time,
beating well after each addition. Gently fold
in the blueberries. Pour into the prepared
pan and bake for about 30 minutes, or until
toothpick inserted in middle comes out clean.
Remove and cool cake in the pan on a rack.
Dust with confectioners' sugar. Cut into
squares to serve.Yield: 16 servings.

Source:
http://www.gingerich.com/recipe_bbspicecake.h
tml

Pat's notes: I didn't follow the preparation
instructions...I just combined the wet
ingredients in a bowl with a mixer, then
added the dry ingredients and blended with
the mixer another 30 seconds, then added the
blueberries. I only made half the recipe (a
bit of a challenge since it's only one egg,
but do-able) and made it in an 8-inch square
baking dish (only took about 20 minutes to
bake). It smelled so heavenly when it came
out of the oven that I couldn't wait for it
to cool down. Just dusted it with powdered
sugar and sampled it. It's soooo good!!!

 
and just because we need something to drink...Blueberry Mojito Cocktail

Blueberry Mojito Cocktail
with fresh blueberries, mint and lime. Feel free to use fresh or frozen and thawed blueberries for this, both work like a charm.

8 blueberries (fresh or frozen and thawed), plus more for garnish
2 tablespoons (1 ounce) freshly squeezed lime juice
2 teaspoons sugar
8 fresh mint leaves, plus more for garnish
1/4 cup (2 ounces) white rum
1 cup ice
2 tablespoons (1 ounce) club soda
lime slice for garnish

Add blueberries, lime juice, sugar and eight mint leaves to a cocktail shaker. Use the end of a wooden spoon or cocktail muddler to bash (or muddle) the mint into the lime juice and sugar. This releases oils from the mint, breaks up the blueberries and helps the sugar dissolve into the lime juice.

Add rum, stir well then pour into a glass filled with ice, leaving about an inch of room then top with club soda. Garnish with extra blueberries, mint leaves and a lime slice.

Notes
To make enough for four people follow these amounts:
1/2 cup blueberries
1/2 cup freshly squeezed lime juice
3 tablespoons sugar
32 fresh mint leaves, plus more for garnish
1 cup white rum
4 cups ice
1/2 cup club soda
4 lime slices for garnish

 
I know that I must have posted this before but here again is REC: Blueberry Cheese Pie...

Blueberry Cheese Pie

Serving Size: 8

Ingredients:

Shortbread Cookie Crust, (See Recipe)
1 1/4 lbs. cream cheese, room temp.
1 cup sour cream
2 tablespoons fresh lemon juice
1 teaspoon vanilla
1/2 cup sugar
1 large egg
2 large egg yolks
2 cups fresh blueberries
1/4 cup sugar, or more to taste
1 Tablespoon fresh lemon juice, (1 to 2)

Directions:

1. Prepare Shortbread Cookie Crust recipe.

2. Place oven rack in center of oven; heat to 350 deg.

3. Cut cream cheese into 1 in. cubes;place in large mixer bowl. Beat at medium speed, scraping down sides of bowl as needed, until completely smooth. Gradually beat in sour cream, the 2 tablespoons of lemon juice and the vanilla. Continue beating while gradually adding the 1/2 Cup sugar, scraping down sides of bowl as needed. Beat until sugar is absorbed.

4. Beat the whole egg with the egg yolks in small bowl until blended. While beating cheese mixture at medium speed, add eggs, 1/3 at a time, beating well and scraping down sides of bowl after each addition. Pour batter into baked cooled Shortbread Cookie Crust; spread top smooth. Bake until center is just set, about 30 min.

5. Transfer pie to wire rack away from drafts. Let cool undisturbed until sides and bottom of pie pan are completely cooled to room temp. Refrigerate pie uncovered overnight or at least 4 hrs.

6. To prepare topping, puree 1 Cup of the blueberries with the 1/4 C. sugar (or more if desired) in food processor. Process until mixture is very pale blue. Transfer mixture to 1 1/2 quart saucepan; add 1 to 2 tablespoon of lemon juice to taste. Cook, stirring constantly, over low heat until mixture is shiny, very dark blue and is reduced to 3/4 Cup. Remove from heat; stir in remaining 1 Cup blueberries.

7. Immediately spoon blueberry mixture on top of cold pie; spread mixture gently with back of spoon to cover pie evenly. Refrigerate uncovered until topping is thoroughly set, about 1 hour. Serve cold.

 
I love the crust too - more tender than regular, but I do gluten free crust now smileys/smile.gif

 
And here is charlie's Shortbread Cookie Crust REC to go w/ his Blueberry Cheese Pie==>

Posted to Thread #11320 by charlie at 5:11 pm on Jul 9, 2008


Shortbread Cookie Crust

2 teaspoons butter -- at room temperature
3/4 cup shortbread cookies -- finely ground into crumbs
1 1/2 tablespoons butter -- melted, cooled to room temperature

1. Place oven rack in center of over; heat to 350 deg. Coat bottom and sides of 9-inch metal pie pan or glass pie plate evenly with unmelted butter; reserve.
2. Place crumbs in small bowl. Drizzle melted butter over crumbs. Stir and toss mixture vigorously with fork until slightly darkened and uniform.
3. Press crumb mixture evenly on bottom and sides (but not rim) of reserved pan; refrigerate 5 min. Bake crust 5 min. Cool on wire rack to room temp. before filling, about 30 min.

http://eat.at/swap/forum1/88918_Sorry_Curious_This_is_the_simple_cookie_crust_that_I_use__REC_Shortbread_Cook

 
REC: Spicy Blueberry Ginger Chutney

I referenced this in the string above but couldn't find the recipe anywhere, it's really delicious and savory and different. Amazing on a pork sandwich, with cheese or with poultry.

from the Luna Park Cafe

REC: Spicy Blueberry Ginger Chutney

This deep violet chutney is sweet, tart, spicy hot, and packed with flavor. I especially love it with artisan crackers topped with local cream cheese or farmers cheese. Or as an accompaniment to a savory chèvre or gorgonzola cheesecake.

1 cup best-quality red wine vinegar
1 cup sugar
½ stick Mexican cinnamon
6 allspice berries
3 pieces star anise
½ cup skinned, finely minced garlic (about 1 large head)
½ cup peeled, finely minced fresh ginger
½ cup stemmed, seeded, finely minced jalapeno chiles (wear disposable gloves)
4 cups (l pound 3-ounces) fresh blueberries
½ cup golden raisins, optional
½ teaspoon crushed red pepper
½ teaspoon salt

In a medium saucepan, combine vinegar and sugar, and bring to a simmer, whisking constantly to dissolve the sugar. Remove from the heat.

Tie the cinnamon, allspice, and star anise loosely in a small piece of cheesecloth. Add to the saucepan and macerate for at least ½ hour. (If you don’t have cheesecloth, just throw in the spices, and then fish them out later.)

Reheat the chutney, and add garlic, ginger, chiles, and 1 cup blueberries. Bring to a simmer.

Simmer slowly, stirring frequently, until the sauce thickens and reduces by half, about 10-15 minutes.

Remove the spices.

Add the remaining 3 cups of blueberries and 1-2 tablespoons water if needed.

Simmer until most of the blueberries have softened and the sauce is somewhat thickened, about 5 minutes. Don’t go too far here though. The chutney will thicken more as it cools, and you do want some of the blueberries to retain their shape.
Remove from the heat, stir in the raisins if using, and then add crushed red pepper and salt to taste.

Let cool, put into a plastic container, cover, and refrigerate until cold.

Makes 3 cups.

http://thelunacafe.com/spicy-blueberry-ginger-chutney/

 
Gay posted this winner a while ago REC: East Blue Hill Blueberry Coffee Cake by Maida Heatter...

East Blue Hill Blueberry Coffee Cake


Recipe By: Maida Heatter/Maida Heatter's Cakes
Serving Size: 8

Ingredients:

dry bread crumbs, fine, or wheat germ-
6 ounces fresh blueberries, (1 1/2 cups)
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup unsalted butter, ( 1/2 stick)
1 teaspoon vanilla extract
3/4 cup granulated sugar, plus
3 tablespoons granulated sugar
1 large egg
2/3 cup milk
Finely grated rind of 1 large lemon
Crystal sugar, or additional granulated

Directions:

1. Place a rack 1/3 up from bottom of oven and preheat oven to 350 degrees. Butter an 8-inch square cake pan and dust completely with fine, dry bread crumbs or with toasted or untoasted wheat germ; invert pan over paper and tap lightly to shake out excess. Set aside.

2. Wash berries and let drain.

3. In a medium bowl, sift together flour, baking powder, cinnamon, nutmeg and salt; set aside. In the small bowl of an electric mixer, beat butter until it is soft. Beat in vanilla and 3/4 cup granulated sugar. Beat in egg. Then, on low speed, add half of the sifted dry ingredients, then milk, then remaining dry ingredients, beating only until incorporated. Remove bowl from mixer and stir in lemon rind. Turn into prepared pan and smooth top.

4. In a bowl, toss berries gently with remaining 3 tablespoons granulated sugar. Spoon berries and sugar evenly over top of cake.

5. Bake 45 to 50 minutes, until top is lightly browned and cake barely begins to come away from sides of pan.

6. If you wish, after cake is baked, sprinkle lightly with crystal sugar or granulated sugar and place under a preheated broiler only a minute or so (watch it carefully) to darken and glaze top a bit more.

7. Cool slightly in pan. Cut into squares and serve warm.

 
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