It's the season for blueberries here. Any to-die-for recipes?
- Thread starter dawnnys
- Start date
Rec:Blueberry-Onion Sauced Pork. I ended up with a package of blueberries and>>
we don't eat sweets so I did a google search yesterday for something savory and found this. I think it sounds wonderful and will try soon. This is a Sarah Molten recipe from FoodTV
Blueberry-Onion Sauced Pork
Yield: 4 servings
3/4 to 1 pound pork tenderloin
2 tablespoons butter, divided
2 medium onions, sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 cup port wine or sweet sherry
2 tablespoons balsamic vinegar
1 cup fresh or frozen blueberries
1 cup chopped cherry tomatoes
Preheat broiler. Broil pork, turning occasionally until cooked through, about 20 minutes. Remove to a platter; cover to keep warm.
Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized, 3 minutes longer. Add port, balsamic, blueberries and tomatoes and bring to a boil. Remove from heat. Thinly slice pork and serve with sauce.
we don't eat sweets so I did a google search yesterday for something savory and found this. I think it sounds wonderful and will try soon. This is a Sarah Molten recipe from FoodTV
Blueberry-Onion Sauced Pork
Yield: 4 servings
3/4 to 1 pound pork tenderloin
2 tablespoons butter, divided
2 medium onions, sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 cup port wine or sweet sherry
2 tablespoons balsamic vinegar
1 cup fresh or frozen blueberries
1 cup chopped cherry tomatoes
Preheat broiler. Broil pork, turning occasionally until cooked through, about 20 minutes. Remove to a platter; cover to keep warm.
Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized, 3 minutes longer. Add port, balsamic, blueberries and tomatoes and bring to a boil. Remove from heat. Thinly slice pork and serve with sauce.
sandy-in-baltimore
Well-known member
I'm sure you have Blueberry Pie Recipes, but...............
This one has been around for a long time and is really outstanding. As you will note it can be used for Peaches as well.
* Exported from MasterCook *
My Oh My! Blueberry Pie!
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pie
Amount Measure Ingredient -- Preparation Method
4 Cups Whole Fresh (ONLY FRESH) BLueberries -- About 2 pints
3/4 Cups Sugar
1/4 Teaspoon Salt
1/4 Cup Water
2 Tablespoons Corn Starch
1 Teaspoon Butter -- DONT SUBSTITUTE
1 Tablespoon Lemon Juice
9 Inch Baked Pastry Shell
Eggwash
1 Egg White -- Whipped up a bit with
1/8 Cup Sugar
2 Tablespoons Water
PIECRUST
************
Use a Pillsbury "unfolded" type shell, you only need half the package. Let it sit till it's at room temp. Then, fit it to your pie pan, and pinch the crust around the edges of the pie pan. Then, take your fork and prick it all over, sides and bottom. Bake it for the 10 or 12 minutes till it starts to get a little brown. Take it out of the oven and now brush it all with a pastry brush with the egg-white/sugar/water mixture, and put it back in the oven to set, and then do it again. This makes the crust VERY crisp/tender and the sugar/egg wash makes the crust golden, glossy and sweet.
Let the crust rest, and get cool. It doesn't take long, so you go on ahead and fix the filling at this point.
BLUEBERRY FILLING
*************************
Combine sugar, salt, water, and cornstarch in a medium sized saucepan, mix it up well, then stir in 1/2 of the blueberries and cook over medium heat until bubbling and the berries start to pop. Stir to prevent the stuff from sticking to the bottom of the pan. Remove it from the stove and stir in the butter and lemon juice. Then let it all sit and cool a bit.
Now, take the other 1/2 of the FRESH blueberries and scatter 'em in the fresh baked pie shell, smooth 'em out nice and even. Then, take the cooked blueberry stuff and pour it over the fresh berries in the pie shell. Smooth it all over and then set it in the fridge for at least two hours, but it's better to leave it for four hours.
- - - - - - - - - - - - - - - - - - -
NOTES : this blueberry filling is SO simple! But, you will agree that it's one of the most delicious idea's you've tasted in a long time.
The crust holds together like nothing you ever sliced, and the blueberries and such stay right in place. You gotta put a scoop of 'nilla ice cream on this dish.
The recipe will work as well with peaches. SEE MY OH MY! PEACH PIE!
This one has been around for a long time and is really outstanding. As you will note it can be used for Peaches as well.
* Exported from MasterCook *
My Oh My! Blueberry Pie!
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pie
Amount Measure Ingredient -- Preparation Method
4 Cups Whole Fresh (ONLY FRESH) BLueberries -- About 2 pints
3/4 Cups Sugar
1/4 Teaspoon Salt
1/4 Cup Water
2 Tablespoons Corn Starch
1 Teaspoon Butter -- DONT SUBSTITUTE
1 Tablespoon Lemon Juice
9 Inch Baked Pastry Shell
Eggwash
1 Egg White -- Whipped up a bit with
1/8 Cup Sugar
2 Tablespoons Water
PIECRUST
************
Use a Pillsbury "unfolded" type shell, you only need half the package. Let it sit till it's at room temp. Then, fit it to your pie pan, and pinch the crust around the edges of the pie pan. Then, take your fork and prick it all over, sides and bottom. Bake it for the 10 or 12 minutes till it starts to get a little brown. Take it out of the oven and now brush it all with a pastry brush with the egg-white/sugar/water mixture, and put it back in the oven to set, and then do it again. This makes the crust VERY crisp/tender and the sugar/egg wash makes the crust golden, glossy and sweet.
Let the crust rest, and get cool. It doesn't take long, so you go on ahead and fix the filling at this point.
BLUEBERRY FILLING
*************************
Combine sugar, salt, water, and cornstarch in a medium sized saucepan, mix it up well, then stir in 1/2 of the blueberries and cook over medium heat until bubbling and the berries start to pop. Stir to prevent the stuff from sticking to the bottom of the pan. Remove it from the stove and stir in the butter and lemon juice. Then let it all sit and cool a bit.
Now, take the other 1/2 of the FRESH blueberries and scatter 'em in the fresh baked pie shell, smooth 'em out nice and even. Then, take the cooked blueberry stuff and pour it over the fresh berries in the pie shell. Smooth it all over and then set it in the fridge for at least two hours, but it's better to leave it for four hours.
- - - - - - - - - - - - - - - - - - -
NOTES : this blueberry filling is SO simple! But, you will agree that it's one of the most delicious idea's you've tasted in a long time.
The crust holds together like nothing you ever sliced, and the blueberries and such stay right in place. You gotta put a scoop of 'nilla ice cream on this dish.
The recipe will work as well with peaches. SEE MY OH MY! PEACH PIE!
luisa_calif
Well-known member
My mom, a wonderful pie baker< made one like this, half cooked
half raw and she said it was her All-Time fav! It WAS awfully good, however MY first love is wild blackberry pie. I really like the idea about the crust prep though.
half raw and she said it was her All-Time fav! It WAS awfully good, however MY first love is wild blackberry pie. I really like the idea about the crust prep though.
REC: Blueberry Crisp with Walnut Streusel Topping - V.G.!!
Topping:
1-1/2 cps. all purpose flour
1/2 cup sugar
1 tsp. grated lemon peel
1 tsp. ground cinnamon
10 tbl. (1-1/4 sticks) chilled, unsalted butter, cut into pieces
1 cup chopped walnuts
Filling:
8 cups fresh blueberries (about 2-1/2 lbs.)
3/4 cup sugar
2 Tbl. fresh lemon juice
1-1/2 tbl. cornstarch
1-1/2 tsp. ground cinnamon
For Topping:
Whisk first 4 ingredients in bowl to blend. Add butter and rub in with fingertips, pressing until moist clumps form. Mix in nuts. (this can be made the day before, cover and chill).
For Filling:
Preheat oven to 375 deg. Place blueberries in 13x9x2" glass baking dish or 3-quart round baking dish with 2" high sides. Add sugar, lemon juice, cornstarch and cinnamon to berries and toss gently to blend. Spread berry mixture evenly in dish; sprinkle topping over. Bake until topping is brown and filling is bubbling thickly, about 50 minutes.
Cool
my note: very good served with a scoop of vanilla bean ice cream.
Topping:
1-1/2 cps. all purpose flour
1/2 cup sugar
1 tsp. grated lemon peel
1 tsp. ground cinnamon
10 tbl. (1-1/4 sticks) chilled, unsalted butter, cut into pieces
1 cup chopped walnuts
Filling:
8 cups fresh blueberries (about 2-1/2 lbs.)
3/4 cup sugar
2 Tbl. fresh lemon juice
1-1/2 tbl. cornstarch
1-1/2 tsp. ground cinnamon
For Topping:
Whisk first 4 ingredients in bowl to blend. Add butter and rub in with fingertips, pressing until moist clumps form. Mix in nuts. (this can be made the day before, cover and chill).
For Filling:
Preheat oven to 375 deg. Place blueberries in 13x9x2" glass baking dish or 3-quart round baking dish with 2" high sides. Add sugar, lemon juice, cornstarch and cinnamon to berries and toss gently to blend. Spread berry mixture evenly in dish; sprinkle topping over. Bake until topping is brown and filling is bubbling thickly, about 50 minutes.
Cool
my note: very good served with a scoop of vanilla bean ice cream.
Yes, T & T, I promise you...Blueberry Bread...
This is a wonderful, easy bread, delicious for breakfast, butter toasted slices...
1 1/2 C blueberries, smush them up a little
1 C sugar, divided
1 1/2 C all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 eggs
1/2 tsp vanilla extract
1/2 C melted butter
Preheat oven to 350 F. Lightly grease amd flour a standard 8 x 5 loaf pan. Sprinkle blueberries with 1/2 C sugar. In a large mixing bowl, blend together the remaining 1/2 C sugar, flour, baking powder, baking soda, salt and cinnamon. In a mediem bowl, beat eggs until foamy, then add the vanilla extract and melted butter. Make sure the butter is not too hot, just barely melted. Stir in the blueberries. Combine the two mixtures, blending just until the dry ingredients are moistened. Scrape the batter into the pan and bake for 60-70 minutes, (watch this, 60 minutes seems plenty) until a toothpick inserted in the center comes out clean. Remove the pan from the oven and cool on a wire rack for 20 minutes before removing the bread from the pan.
Note to those who want to avoid butter: I substituted 1/2 C canola oil and 1 tsp butter flavoring for the butter (trying to be more healthy) after I made this bread several times, and I could not tell the difference between the two versions.
This recipe was originally in Penzey's catalog, made with strawberries, rinsed, cored and sliced, (which I made several times with much success) and I've also made it with fresh figs. I think you could make it with any fruit in season. Enjoy!
This is a wonderful, easy bread, delicious for breakfast, butter toasted slices...
1 1/2 C blueberries, smush them up a little
1 C sugar, divided
1 1/2 C all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 eggs
1/2 tsp vanilla extract
1/2 C melted butter
Preheat oven to 350 F. Lightly grease amd flour a standard 8 x 5 loaf pan. Sprinkle blueberries with 1/2 C sugar. In a large mixing bowl, blend together the remaining 1/2 C sugar, flour, baking powder, baking soda, salt and cinnamon. In a mediem bowl, beat eggs until foamy, then add the vanilla extract and melted butter. Make sure the butter is not too hot, just barely melted. Stir in the blueberries. Combine the two mixtures, blending just until the dry ingredients are moistened. Scrape the batter into the pan and bake for 60-70 minutes, (watch this, 60 minutes seems plenty) until a toothpick inserted in the center comes out clean. Remove the pan from the oven and cool on a wire rack for 20 minutes before removing the bread from the pan.
Note to those who want to avoid butter: I substituted 1/2 C canola oil and 1 tsp butter flavoring for the butter (trying to be more healthy) after I made this bread several times, and I could not tell the difference between the two versions.
This recipe was originally in Penzey's catalog, made with strawberries, rinsed, cored and sliced, (which I made several times with much success) and I've also made it with fresh figs. I think you could make it with any fruit in season. Enjoy!
I've made this or the Epi one several times, wonderful! COL for Epi version can use other fruit.
http://www.epicurious.com/recipes/recipe_views/views/103948
http://www.epicurious.com/recipes/recipe_views/views/103948
OK Dawn, we made this today. It was good. I was afraid it was going to be>>>
to sweet and was going to cut down on the sugar (have never used that much to caramelize onions)but one of my pet peeves is when I read about someone trying a new recipe and then using X instead of Y and J instead of K etc. and then saying is wasn't good and wouldn't make it again! LOL So I made as written. It was not to sweet. The Balsamic rounds it out. It was pretty but it seemed like we were just eating the individual parts. You know, a bite of tomato and then a bite of blueberry. Hubby wonders if it would be better to blend it. I don't know, I think the color would be weird and wouldn't look as interesting. Would I make it again? Super simple and fast for a nice flavor. I'll think about it. 8o) We grilled the pork by the way.
to sweet and was going to cut down on the sugar (have never used that much to caramelize onions)but one of my pet peeves is when I read about someone trying a new recipe and then using X instead of Y and J instead of K etc. and then saying is wasn't good and wouldn't make it again! LOL So I made as written. It was not to sweet. The Balsamic rounds it out. It was pretty but it seemed like we were just eating the individual parts. You know, a bite of tomato and then a bite of blueberry. Hubby wonders if it would be better to blend it. I don't know, I think the color would be weird and wouldn't look as interesting. Would I make it again? Super simple and fast for a nice flavor. I'll think about it. 8o) We grilled the pork by the way.
) If I made it, I would be one of those people who would leave out something...In this case, the tomatoes. It doesn't seem to me that they would go with the blueberries.
But then I wouldn't say that the recipe you suggested wasn't a good one - ;o) Thanks - next outdoor grilling, I'll try it.
Er, um, I don't like balsamic vinegar either - lol.