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Tag Archives: blueberries

Berry and Stone Fruit Galette

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I went blueberry picking last Saturday. It was short, and my friend and I quickly realized that we had gone too late in the season (good, ripe, berries were few and far between). I did manage to get about 3 lbs though. And although I won’t be making my blueberry jam again this year, I will be using it to make a various, and large, assortment of baked goods. I think that’s only fair.

I realized that I was in the mood for pie but not for the double crust prep, nor the extra steps to ensure the pie was cooked all the way through, and the berries would be soft, but not too juicy and fall apart. Blueberry is very hard to make. I saw my friend make one with her blueberries and it was a mess. I mean, she did great, but I don’t think I could have that sort of patience. Instead, I picked up some raspberries and nectarines and decided a galette (or crostata, as some say) would suffice.

photo 2

Berry and Stone Fruit Galette

  • 2 small nectarines, or any stone fruit of your choice such as one large peach, or 2-3 apricots
  • 8 oz of raspberries (one of those containers at the super market)
  • 1/2 cup of blueberries
  • 1/3 cup brown sugar
  • teaspoon of butter
  • teaspoon of vanilla
  • teaspoon of Australian Pink Salt ( just got this today, from Williams-Sonoma, use any salt you like)
  • 1 store bought pie crust
  • 1 egg (for egg wash, optional)

In a medium pot, over low heat, melt the butter. In a bowl mix the berries and brown sugar. Add berries to pot and stir in vanilla. Cook for about 15 minutes or so on low heat to allow the juices to escape. Add salt, and turn off heat. Allow to cool for about an hour or two.

Preheat oven to 425 degrees F. Prepare your baking sheet by adding and greasing your parchment paper.

Roll out your down, either homemade or store bought.

With a slotted spoon, scoop out the berries into the center of the dough. Slice up the stone fruit and layer on top of the berries. Fold over the dough leaving an opening in the center of the pie. I like to put a round piece of stone fruit in the center, almost like an eye. Crack an egg in a bowl and quickly whisk. Brush over the crust of the pie and in the center. If you like, you can also sprinkle some raw sugar over the crust for added crispiness.

Bake for 15-17 minutes. Take out of the oven and allow to sit for a good 15 minutes before transferring as the berry juices will not be stable. Some of my mine leaked out, but that wasn’t not a problem, the point of this sort of pie, is that it’s rustic, and a few small holes in the crust, where juices leaked out, are just fine.

 

Enjoy~

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Rhubarb and Blueberry Jam

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It’s blueberry season again. I know that last year I went a little crazy and although I only posted once last year about my jam, I continued to make it all summer long. Similarly was my obsession was apple butter two years ago. I couldn’t get enough of the stuff .This year I’m going to be adding a bit of rhubarb to my jam, as well as a whole vanilla pod. This way I can get more of the creamy, vanilla flavor to balance the sugar necessary for the rhubarb to be sweet enough to be edible.

Rhubarb and Blueberry Jam (with balsamic vinegar and lemon)

  • 4 rhubarb stalks
  • 2 cups of blueberries (fresh is preferred, buy frozen works just as well, do not thaw when adding)
  • 2 1/2 cups of sugar (I used  1 1/2 cups of regular sugar, and 1 cup of vanilla sugar)
  • 1 vanilla pod (opened and seeds scraped out)
  • 1 pectin box (1.75 oz sure-jell containers)*
  • 1 tbsp butter
  • 1 tbsp balsamic vinegar
  • 1 lemon

Place everything but pectin in a dutch oven and slowly heat on stove, over medium heat. After ten minutes of warming the fruit should be releasing the juices. Add in the pectin and stir.

photo 1

Let bubble away slowly, about thirty minutes, keeping an eye to make sure it doesn’t stick.

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Continue to cook till desired consistency is reached, about 1.5 hours.

Using a potato masher, attempt to pulverize the fruit that is now lovely, and soft. Using a whisk add in juice of one lemon with zest. The Whisk will allow the fruit to soften even further.

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To test that the jams doneness, place a plate in freezer for ten minutes. Take out and add a line of jam (about a teaspoon) to cold plate. Let sit for a few seconds, and move plate around to see if the jam has set. If it has, you’re all set for canning! If not, bubble away a little longer and retest (there is too much natural juice that needs to evaporate).

* The rhubarb gives off A LOT of juice, therefore the sugar is not enough to solidify it. The extra use of the pectin here will help with that.

Thursday’s “Meatless Monday” Inspired Breakfast Treat

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As you may know I’m in love with blueberries, lately. I know once blackberry season starts back up then I’ll be “in love” with blackberries, and forgot about my blueberries till I go into my freezer around Fall.

I got this lovely post in my email about “meatless Monday” from Prevention RD. I bookmarked the link to make this delicious breakfast food as soon as I got home but I couldn’t move.

Over the weekend I got a sunburn, I felt weak, and hot, and my legs were on fire, and I couldn’t even do my daily pilates routine before dinner. I was craving anything but homemade baked goods. Instead, I really wanted frozen pizza.

Luckily, I didn’t have that, and as I’m feeling much better (thanks to time, and aloe vera), Thursday will have to be the day to make this Monday dish.

Lemon Blueberry Baked Oatmeal

  • 1 Meyer lemon, zested and juiced (or whatever lemon you have handy)
  • 2 cups nonfat milk (I used unsweetened vanilla almond milk)
  • 2 1/2 cups old-fashioned rolled oats
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 2 Tbsp butter, melted and cooled
  • 1 egg
  • 1/3 cup sugar
  • 2 cups blueberries, fresh or frozen (FRESH! for me)

Preheat the oven to 375 degrees. Spray an 8-inch square baking dish with nonstick spray.

Zest lemon; set zest aside. In a bowl, combine milk and juice from the zested lemon to make “buttermilk”.

In a medium bowl, combine the oats, baking powder, salt, spices, and lemon zest. In a small bowl, whisk together the “buttermilk”, butter, egg, and sugar.

Spoon half of the oat mixture into the baking dish, and then half of the blueberries. Add the remaining oat mixture and scatter the remaining blueberries on to the top, pressing them in slightly. Pour in the milk mixture and place in oven.

as you can see the milk mixture doesn’t cover both layers of the oatmeal. That’s completely fine.

Bake for 35 to 45 minutes, or until the mixture is a light golden brown along the edges, and the center has set up.

The blog was nice enough to provide some nutrional information… though mine came out to be 200 calories because I used the almond milk.

 

 

original from site:

Nutrition Information (per serving): 399 calories; 10.5 g. fat; 49 mg. cholesterol; 486 mg. sodium; 67 g. carbohydrate; 7 g. fiber; 12.3 g. protein

Blueberry Orange Muffins on Weekends

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So it’s not the weekend. It’s 3 (or 4, depending on which part of the world you live in) days from it, actually. And I’ve been a lazy bum, eating, hanging out with friends, and swimming so sadly this post and delicious recipe didn’t make it to you in time.

Basically, these are the most amazing blueberry muffins I’ve had. I’m a little obsessed with blueberries lately (as if you hadn’t noticed), and I think all the latest muffin recipes I try are the #1 best. But I’m saving these in my “favorite recipes” folder in my laptop. That’s a big deal.

I think I only have 5 recipes in there. And only 1 other dessert.

the blurriness is due to my inability to stay patient

Lovely Muffins

  • 1 cup all-purpose flour
  • 1 cup rolled oats, plus more for sprinkling
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon of cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 1 cup plain yogurt
  • 1 large egg, beaten
  • 1/2 teaspoon vanilla extract
  • 1 cup blueberries
  • Zest of 1 orange
  • Turbinado sugar, for sprinkling

Start by preheating the oven to 400 degrees F and lining a muffin pan with some liners.

Then go ahead and combine the dry ingredients.

In a separate bowl, combine the wet ingredients – butter, yogurt, egg and vanilla.

Combine the wet to dry ingredients. Use a rubber spatula so you’re not overworking the dough. Overworked muffin dough gets really tough, and that’s not a lovely muffin at all!

Stir in the blueberries and orange zest. Fresh blueberries are always best because they can pop in the batter in the oven and create a lovely and juicy center. Scoop  into the muffin tray and sprinkle some raw sugar.

I find nothing more soothing than zesting citrus

…and nothing prettier than ripe blueberries

Place in oven for about 15 minutes. Mine took exactly 15 minutes, but up to 19 is OK depending on how hot your oven gets.