Celebrate Summer with some of the best blueberry recipes!!
From by the bay , wishing you blue food memories!
Blueberry Merlot Sauce with Vanilla Gelato
2 cups fresh blueberries
1 cup Merlot
½ cup light brown sugar
1 tablespoon cornstarch
½ teaspoon vanilla
Combine all ingredients in a medium sauce pan. Simmer for 20 minutes stirring occasionally. Cool and place in a container. Keep in refrigerator until ready to use.
Serve as a topping to vanilla gelato.
Sweet Corn and Blueberry Ice Cream
Makes about 1 quart
- 4 ears fresh young corn, shucked
- 2 1/2 cups whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 1 1/2 teaspoons xanthan gum
- 1 cup whole fresh blueberries
- 1/4 cup sugar
Cut kernels off each ear of corn and place into a large saucepan. Break cobs into pieces and also add to pan. Add to the pan the milk, cream , 3/4 cup sugar and xanthan gum. Place on medium heat , bring mixture to a low boil for 5 to 10 minutes until mixture is thicken slightly and sugar is dissolved. Remove from heat, remove cobs. Using an immersion blender, puree kernels. ( You can also use a blender to liquidfy but the immersion blender is quickest and easier clean up). Let corn mixture infuse for about an hour and then pass the mixture through a fine sieve into a bowl. When straining make sure you are using the back of a spoon to push the liquid through. Also scrap the liquid from the bottom of the strainer in the bowl. Place bowl in the refrigerator to chill for 2 to 3 hours. In the meantime, to a small sauce pan add blueberries and 1/4 cup sugar in a small saucepan . Place on medium heat until the blueberries start to pop and mixture thickens. Set aside to cool. Make the sweet corn mixer in an ice cream maker according to directions. Right when the ice cream is ready slowly pour the blueberry sauce into the ice cream to swirl one or two times. Pour into a freezer safe container and store in freezer until ready to serve.
Blueberry Boy Bait
From Smitten Kitchen , which adapted it from the Cook’s Illustrated version, which was adapted from the original
Serves 12, generously
2 cups (250 grams) plus 1 teaspoon all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks, 8 ounces or 225 grams), softened
3/4 cup (145 grams) packed light brown sugar
1/2 cup (100 grams) granulated sugar
3 large eggs
1 cup (235 ml) whole milk (though buttermilk, which was all I had on hand, worked just great)
1/2 cup (about 85 grams) blueberries, fresh or frozen (if frozen, do not defrost first as it tends to muddle in the batter)
1/2 cup (about 85 grams) blueberries, fresh or frozen (do not defrost)
1/4 cup (50 grams) granulated sugar
1/2 teaspoon ground cinnamon
For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 13 by 9-inch baking pan.
Whisk two cups flour, baking powder, and salt together in medium bowl. With electric mixer, beat butter and sugars on medium-high speed until fluffy, about two minutes. Add eggs, one at a time, beating until just incorporated and scraping down bowl. Reduce speed to medium and beat in one-third of flour mixture until incorporated; beat in half of milk. Beat in half of remaining flour mixture, then remaining milk, and finally remaining flour mixture. Toss blueberries with remaining one teaspoon flour. Using rubber spatula, gently fold in blueberries. Spread batter into prepared pan.
For the topping:
Scatter blueberries over top of batter. Stir sugar and cinnamon together in small bowl and sprinkle over batter. Bake until toothpick inserted in center of cake comes out clean, 45 to 50 minutes. Cool in pan 20 minutes, then turn out and place on serving platter (topping side up). Serve warm or at room temperature. (Cake can be stored in airtight container at room temperature up to 3 days.)
Buttermilk Blueberry Muffins
Makes 12 muffins
1 1/2 cups all purpose flour
1/4 cup white sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon lemon zest
4 tablespoons melted butter
3/4 cup buttermilk
3/4 cup fresh blueberries
Preheat oven to 400 F. Take a 12 muffin pan and line with paper baking cups. Put tin to the side. In a bowl combine flour, sugar, salt, baking powder, baking soda and lemon zest. Add melted butter and stir. Add the egg to the buttermilk , mix and pour into the flour mixture and combine.Add blueberries and then fill each muffin liner about 3/4 filled. Place tin on baking sheet and bake on the center rack for 20 to 25 minutes until cake tester comes out clean. Cool 5 minutes then remove muffins to wire rack to cool. Serve warm or room temperature.
Pan Fried Veal with Spinach, Blueberries and Hazelnuts
1 1/2 pounds veal scallopini
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 cup chicken broth
4 tablespoons unsalted butter
2 tablespoons whole hazelnuts
2 tablespoons Panko bread crumbs
2 teaspoons fine sea salt
1/2 teaspoon fresh ground black pepper
1 garlic clove, chopped
1/4 teaspoon red chili flakes
2 tablespoons fresh blueberries
1 pound steamed fresh spinach
Toast hazelnuts and breadcrumbs on a baking sheet in a 400F oven for 2-3 minutes. Take toasted nuts and bread crumbs along with garlic, 1 teaspoon salt and red chili flakes and process into coarse crumbs. Place in a bowl and add 2 tablespoons olive oil, mix and place to the side. Flatten each scallopini between plastic wrap with a rolling pin until even. Coat veal with oil and season with salt and pepper. Heat a medium frying pan and saute veal 2 minutes per side until browned. Place on a platter and cover with foil. In the same frying pan add the stock , balsamic vinegar and bring to boil and reduce for 2 minutes. Whisk butter in pieces into the sauce. Remove from heat and add blueberries. Divide spinach between four plates with veal on top. Spoon sauce on top of veal. Sprinkle top of veal with the hazelnut mixture and serve immediately,