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Bowl of Blueberries
Photographic Print
Unangst, Andrew
Buy at AllPosters.com
Recipe Source:
Berries
– A Country Garden Cookbook
by Sharon Kramis, 1994, Collins Publishers, San
Francisco
Blueberry
Sauce
“This
rich and tangy sauce is ideal on everything from breakfast
pancakes to
your favorite dessert.”
[We are especially partial to
serving it on cheesecake, pound cake, or
bread pudding.]
2
cups fresh or frozen blueberries (thawed)
1/4 cup orange juice
1/4 cup water
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/4 teaspoon grated orange zest
1/8 teaspoon freshly grated nutmeg
Dash of salt
In
a medium saucepan, combine all the ingredients. Cook over medium
heat for
4 to 5 minutes, stirring constantly until the sauce has thickened.
Serve
warm. Makes approximately 2 cups. (Refrigerate for up to 2 weeks.)
Black Lake Blueberry
Deep-Dish Pie
“At
Black Lake, Washington, we have good friends who have a large
blueberry
patch. This is their summer specialty whenever there is
a gathering at
their home.
It is so easy. You can even use fresh or
frozen berries. The
addition of the apple to the filling gives a little
substance to the juicy
berries.”
Pastry
for a double-crust 10-inch pie
Filling:
4 cups fresh or frozen blueberries, unthawed
1 Golden Delicious apple, peeled and
coarsely chopped
1/2 cup granulated sugar
1 tablespoon cornstarch
2 to 3
tablespoons unsalted butter,
cut into small pieces
1/2 teaspoon ground cinnamon
1 teaspoon granulated sugar
Vanilla
ice cream
Prepare
the crust and place lower crust in a 10-inch glass deep-dish
pie plate or
a 9-inch-square baking pan.
Preheat
the oven to 425 degrees F.
To
prepare the filling, mix the blueberries and apple with the sugar and
cornstarch. Spoon the filling into the crust-lined pie plate or baking
pan.
Dot
the top with butter pieces. Sprinkle with cinnamon and drape the
upper
crust over the buttered berries. Trim and crimp the edges closed.
Cut
several steam vents in the crust.
Sprinkle
top of crust with additional sugar. Bake in the oven for 25
minutes. Serve
warm with vanilla ice cream. Serves 6 to 8.
Blueberry
Banana Muffins
“These
moist muffins are full of plump, juicy berries with a back-
ground
flavor of
banana. It’s important not to stir the batter
too much after
you add the
flour or
they will be rubbery.”
1
stick [1/2 cup] margarine
3/4 cup granulated sugar
2 eggs
2 to3 bananas, mashed (approximately 1 cup)
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries
Preheat
the oven to 375 degrees F.
In
a medium bowl with an electric mixer, cream the margarine and sugar.
Add
the eggs, one at a time. Mix in the bananas and milk.
In
another mixing bowl combine the flour, baking powder and cinnamon.
Add the
margarine mixture to the dry ingredients and mix only until the
batter is
moist.
Carefully
stir in the whole blueberries. If you are using frozen blueberries,
add
them to your recipe while they are still frozen or they will turn your
batter purple. Spoon the batter into greased muffin cups or use paper
muffin-cup liners, filling the cups to the top. Bake in the oven for 30 to
35 minutes or until muffins are golden brown.
Let
cool for 5 minutes in the muffin pan, then transfer to a cooling rack.
The
muffins can be stored in a tightly sealed plastic container or in plastic
bags. Makes 1 dozen muffins.
Pork
Tenderloin with Sautéed
Wild Mushrooms, Cranberries,
Blueberries and Port
“This
preparation is the inspiration of Ann and Tony Kischner, owners of
the Shoalwater restaurant at the Shelburne Inn where they take advantage
of
the abundance of edible wild mushrooms growing in the Northwest.
Use a
combination of wild mushrooms or use commercially grown oyster
mushrooms
or any other variety you can find at your local grocery store.”
1
1/2 sticks unsalted butter, cut into small pieces
1 teaspoon finely chopped garlic
1 1/2 pounds mushrooms, cleaned and sliced 1/4-inch thick
3/4 cup fresh or frozen cranberries (thawing isn’t necessary)
6 ounces (approximately 1 cup) fresh or frozen blueberries
1 1/4 cups Port wine
Salt and freshly ground black pepper to taste
2 pork tenderloins, approximately 1 pound each
2 tablespoons olive oil
In
a hot sauté pan over medium heat, melt 1 stick of butter with the
chopped
garlic. Add the mushrooms and sauté over medium heat until
partially
cooked. Add the cranberries, blueberries and port and con-
tinue
to cook for
another 5 minutes, or until mushrooms are soft.
With
a slotted spoon, remove the mushrooms, cranberries and blue-
berries. Set
aside on a warm platter.
Preheat
the oven to 475 degrees F.
In
a sauté pan over high heat, brown the pork in the olive oil. Remove
the
pork from the pan, sprinkle with salt and pepper and place on a
broiling
pan. Do not cover. Bake for 10 minutes.
While
the meat is cooking, cook the Port sauce over medium-high heat
until the
liquid is reduced by half. Whisk in remaining butter, bit by bit,
until
sauce begins to thicken. Return mushrooms and berries to the sauce
and
heat through until warm. To serve, slice the pork and top with the
sauce.
Serves 6.
Index
- Fruit Recipe Archives
Index
-Muffin Recipe Archives
Index - Pie
Recipe Archives
Index - Pork Recipe Archives
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