This weekend we are celebrating local foods at the Morris Farm in Wiscasset with the Tour de Farms bike ride. They have 8, 20, 50 and 100 mile loops winding along the Maine coast with stops for snacks at local farms. What better way to start off your autumn season than with a gorgeous ride that culminates in a local foods barbeque at the Morris Farm. One of the desserts we are planning incorporates the luscious local blueberry. It's easy to make and delicious to eat. They are great warm topped with a little Round Top vanilla ice cream. Hope you can join us for the Tour de Farms. Come ride- the century starts at 7:30 am see the Morris Farm's website for times for shorter loops- or just enjoy the barbeque at 2pm.
Blueberry Bars
Serves 32
Ingredients
Crust and Topping
6 cups cut oats, uncooked
2 cups flour
2 cups light brown sugar, packed
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups unsalted butter, melted
Filling
8 cups blueberries, rinsed and drained
3/4 cup sugar
6 Tablespoons cornstarch
1/4 cup fresh lemon juice
Preheat oven to 350°.
Line a half sheet pan or two 9x13 baking pans with foil, letting ends extend above pan on 2 sides. Grease pans. In a large bowl, mix oats, flour, brown sugar, baking soda and salt. Add melted butter and stir with a fork until evenly moistened (mixture will be crumbly). Reserve 2 cups crumb mixture for topping.
Press remaining mixture evenly and firmly over bottom of 2 pans. Bake 12 minutes.
Filling: In a small saucepan stir berries, sugar, cornstarch and lemon juice over medium heat until bubbling. Simmer, stirring, until thick.
Spoon blueberry mixture evenly over crusts. Divide reserved crumb mixture and sprinkle over the top of the blueberries.
Bake for 30-40 minutes or until lightly golden. Let cool completely in pan. Lift foil by ends and slide entire slab onto a cutting board.
Peel off foil; cut into 2" squares.
Savor. Linger. Enjoy! -Cynthia
Showing posts with label blueberries. Show all posts
Showing posts with label blueberries. Show all posts
Thursday, September 25, 2008
Wednesday, August 15, 2007
Caesar Salad with Fresh Maine Blueberries
When I first made this salad for friends- they came back with their bread to scoop out any leftover dribbles of dressing from the empty bowl. Please your family and your friends with this simple yet flavor dazzling recipe. My children even love it!
Caesar Salad with Fresh Maine Blueberries
For the Dressing:
2 lemons
1 anchovy or 1⁄4-1⁄2 t anchovy paste
2 T minced garlic
1 T Raye’s stone-ground mustard
1 T cider vinegar
3 dashes Tabasco
3 dashes Worcestershire sauce
6-8 oz. extra virgin olive oil
1⁄2 c freshly grated Parmesan cheese
1⁄4 t salt
1⁄2 t fresh cracked black pepper
In a medium glass or stainless steel bowl, juice the lemons. Add the anchovy, garlic, mustard, vinegar, Tabasco and Worcestershire. Whisk together for one minute. Be sure all of the ingredients are well blended.
SLOWLY drizzle the oil into the bowl as you whisk. Continue whisking until all of the oil is incorporated.
Whisk in the Parmesan cheese, salt and pepper. Store in an airtight container in the refrigerator until you are ready to serve.
For the Croutons:
Either purchase ready made croutons at your local market or…
1 loaf of bread- you can use pumpernickel, crusty baguette or what you have on hand
1⁄3 c butter
1t garlic powder
1⁄4 t fresh cracked black pepper
dash salt
Cut the loaf of bread into 3⁄4” cubes. Place in a large bowl.
Melt the butter and stir in the garlic, pepper and salt
Pour the butter mixture over the bread cubes and toss to coat all pieces.
Arrange a cooling rack on top of a cookie sheet
Place the bread cubes on the rack. Toast in a preheated 350’ oven for 6-9 minutes
Remove from oven and cool. Croutons can be stored in a plastic bag or airtight container in the freezer for several months.
For the Salad:
3 heads of Romaine lettuce
1⁄4 c freshly grated Parmesan cheese
3 hard cooked eggs- peeled and chopped (you can use three raw egg yolks if you like)
1 c fresh Maine Blueberries
Wash the lettuce and tear into bite-sized pieces. Remember, not pieces that you have to fold twice before they will fit into your mouth. Think of the circle the size of a golf ball- they should fit through that Place the clean, dry, torn lettuce in a beautiful bowl.
Just before you serve, whisk or shake the dressing well. Drizzle the dressing onto the greens. Add the Parmesan cheese, chopped (or raw) eggs, Blueberries and croutons. Toss well to coat all of the little lettuce leaves with dressing.
This salad looks beautiful with the addition of a head of chopped radicchio tossed in with the final ingredients. Add Grilled marinated chicken, shrimp or steak.
Caesar Salad with Fresh Maine Blueberries
For the Dressing:
2 lemons
1 anchovy or 1⁄4-1⁄2 t anchovy paste
2 T minced garlic
1 T Raye’s stone-ground mustard
1 T cider vinegar
3 dashes Tabasco
3 dashes Worcestershire sauce
6-8 oz. extra virgin olive oil
1⁄2 c freshly grated Parmesan cheese
1⁄4 t salt
1⁄2 t fresh cracked black pepper
In a medium glass or stainless steel bowl, juice the lemons. Add the anchovy, garlic, mustard, vinegar, Tabasco and Worcestershire. Whisk together for one minute. Be sure all of the ingredients are well blended.
SLOWLY drizzle the oil into the bowl as you whisk. Continue whisking until all of the oil is incorporated.
Whisk in the Parmesan cheese, salt and pepper. Store in an airtight container in the refrigerator until you are ready to serve.
For the Croutons:
Either purchase ready made croutons at your local market or…
1 loaf of bread- you can use pumpernickel, crusty baguette or what you have on hand
1⁄3 c butter
1t garlic powder
1⁄4 t fresh cracked black pepper
dash salt
Cut the loaf of bread into 3⁄4” cubes. Place in a large bowl.
Melt the butter and stir in the garlic, pepper and salt
Pour the butter mixture over the bread cubes and toss to coat all pieces.
Arrange a cooling rack on top of a cookie sheet
Place the bread cubes on the rack. Toast in a preheated 350’ oven for 6-9 minutes
Remove from oven and cool. Croutons can be stored in a plastic bag or airtight container in the freezer for several months.
For the Salad:
3 heads of Romaine lettuce
1⁄4 c freshly grated Parmesan cheese
3 hard cooked eggs- peeled and chopped (you can use three raw egg yolks if you like)
1 c fresh Maine Blueberries
Wash the lettuce and tear into bite-sized pieces. Remember, not pieces that you have to fold twice before they will fit into your mouth. Think of the circle the size of a golf ball- they should fit through that Place the clean, dry, torn lettuce in a beautiful bowl.
Just before you serve, whisk or shake the dressing well. Drizzle the dressing onto the greens. Add the Parmesan cheese, chopped (or raw) eggs, Blueberries and croutons. Toss well to coat all of the little lettuce leaves with dressing.
This salad looks beautiful with the addition of a head of chopped radicchio tossed in with the final ingredients. Add Grilled marinated chicken, shrimp or steak.
Here come the Blueberries
Where did August go? Already it's time for blueberries.
Blueberries are some of Maine’s most famous edible treasures. These tiny purses filled with sweet and sour, enrobed in royal purple, burst on your tongue leaving a smile behind. Just the idea of fresh blueberry pie makes me think of summer. These versatile berries are an excellent addition to any meal. By themselves or atop a salad, the blueberry explodes with both color and flavor- a feast for both your eyes and mouth.
If you look at the flower end of each berry the fruit bears a perfect five pointed star. Native Americans told stories about these “star berries”. Blueberries were dried and used in soups, stews, and jerky. The wisdom of the Native Americans spoke of the health giving properties of the berry that scientists are confirming today. Blueberries are one of the best fruits to eat for their antioxidant qualities. Not only are they healthy- they’re delicious too.
We all have read the book Blueberries for Sal. If you’re lucky enough (or brave enough) you have gone blueberry picking yourself, you know this is no easy task. There are no plink-plank-plunks in the bucket of today’s blueberry harvest. These days rakes are used by field workers to scoop the berries off of their stems. They carefully remove the leaves and package them up in tidy quart containers. It’s a difficult job that they make so easy for us.
The delicious berries are ready to be incorporated into your favorite recipe. Whether it’s muffins, salad or smoothies- they add fiber, vitamins and incredible flavor to your meal. Try them whenever you would use strawberries, raspberries or cherries. Dried blueberries are a wonderful addition to trail mix, and are great to snack on by the hand full.
When you see fresh Maine Blueberries at your local farm stand buy a few extra quarts. At home, place the quart containers of unwashed berries in individual zip plastic bags and store them in your freezer. They will be ready and waiting for your favorite recipe this winter. Any time of year is a great time to eat fresh Maine Blueberries!
Blueberry Bran Muffins
These muffins are a delightful treat on a summer morning. They are scrumptious hot out of the oven. If you and your family can’t eat them all- they freeze well. Just place them into a plastic zip bag and toss them in the deep freeze for later.
3c. Bran (All Bran Cereal works well here)
1c. Boiling water
1/2c. melted butter or oil
1 1/4 c. sugar
2 eggs
2c. buttermilk
2 1/2 c. flour
1/2 t cinnamon
2 1/2 t baking soda
1/2 t salt
2 c. fresh Maine blueberries- washed, with any stems removed
Topping:
1/2 c. brown sugar
1 t. cinnamon
1/2 c. melted butter
Preheat your oven to 400 degrees. Line a dozen large muffin cups with papers.
Place Bran in a bowl. Pour boiling water over the top and cover. Let stand for 10 minutes.
In a large mixing bowl, cream the melted butter and sugar together until light and fluffy. Add the eggs one at a time. Beat well for three minutes.
Add the softened bran mixture. Stir until well incorporated.
Sift together the flour, cinnamon, baking soda and salt. Add to the creamed mixture alternately with the buttermilk. Mix just until blended. Do not overmix or the muffins will be tough.
Gently fold in the blueberries.
Using an ice cream scoop or large spoon gently fill the muffin cups to 3/4 full. Bake 25 minutes or until lightly golden.
Place the 1 t. cinnamon and 1/2 c. sugar into a shallow bowl and mix together. In another bowl place the 1/2 c. melted butter. When the muffins are still warm dip the tops lightly in the melted butter then into the cinnamon sugar. This will form a most delicious crust.
You can also make this recipe using mini muffin tins or a 9 x 11 pan- adjust the baking time to be sure the centers are done and the edges not too brown.
Blueberries are some of Maine’s most famous edible treasures. These tiny purses filled with sweet and sour, enrobed in royal purple, burst on your tongue leaving a smile behind. Just the idea of fresh blueberry pie makes me think of summer. These versatile berries are an excellent addition to any meal. By themselves or atop a salad, the blueberry explodes with both color and flavor- a feast for both your eyes and mouth.
If you look at the flower end of each berry the fruit bears a perfect five pointed star. Native Americans told stories about these “star berries”. Blueberries were dried and used in soups, stews, and jerky. The wisdom of the Native Americans spoke of the health giving properties of the berry that scientists are confirming today. Blueberries are one of the best fruits to eat for their antioxidant qualities. Not only are they healthy- they’re delicious too.
We all have read the book Blueberries for Sal. If you’re lucky enough (or brave enough) you have gone blueberry picking yourself, you know this is no easy task. There are no plink-plank-plunks in the bucket of today’s blueberry harvest. These days rakes are used by field workers to scoop the berries off of their stems. They carefully remove the leaves and package them up in tidy quart containers. It’s a difficult job that they make so easy for us.
The delicious berries are ready to be incorporated into your favorite recipe. Whether it’s muffins, salad or smoothies- they add fiber, vitamins and incredible flavor to your meal. Try them whenever you would use strawberries, raspberries or cherries. Dried blueberries are a wonderful addition to trail mix, and are great to snack on by the hand full.
When you see fresh Maine Blueberries at your local farm stand buy a few extra quarts. At home, place the quart containers of unwashed berries in individual zip plastic bags and store them in your freezer. They will be ready and waiting for your favorite recipe this winter. Any time of year is a great time to eat fresh Maine Blueberries!
Blueberry Bran Muffins
These muffins are a delightful treat on a summer morning. They are scrumptious hot out of the oven. If you and your family can’t eat them all- they freeze well. Just place them into a plastic zip bag and toss them in the deep freeze for later.
3c. Bran (All Bran Cereal works well here)
1c. Boiling water
1/2c. melted butter or oil
1 1/4 c. sugar
2 eggs
2c. buttermilk
2 1/2 c. flour
1/2 t cinnamon
2 1/2 t baking soda
1/2 t salt
2 c. fresh Maine blueberries- washed, with any stems removed
Topping:
1/2 c. brown sugar
1 t. cinnamon
1/2 c. melted butter
Preheat your oven to 400 degrees. Line a dozen large muffin cups with papers.
Place Bran in a bowl. Pour boiling water over the top and cover. Let stand for 10 minutes.
In a large mixing bowl, cream the melted butter and sugar together until light and fluffy. Add the eggs one at a time. Beat well for three minutes.
Add the softened bran mixture. Stir until well incorporated.
Sift together the flour, cinnamon, baking soda and salt. Add to the creamed mixture alternately with the buttermilk. Mix just until blended. Do not overmix or the muffins will be tough.
Gently fold in the blueberries.
Using an ice cream scoop or large spoon gently fill the muffin cups to 3/4 full. Bake 25 minutes or until lightly golden.
Place the 1 t. cinnamon and 1/2 c. sugar into a shallow bowl and mix together. In another bowl place the 1/2 c. melted butter. When the muffins are still warm dip the tops lightly in the melted butter then into the cinnamon sugar. This will form a most delicious crust.
You can also make this recipe using mini muffin tins or a 9 x 11 pan- adjust the baking time to be sure the centers are done and the edges not too brown.
Wednesday, March 28, 2007
Blueberry Morning, Noon and Night
Hello! I thought I'd share with you an excerpt from an article I wrote for Lincoln County Magazine...
Blueberries are some of Maine’s most famous edible treasures. These tiny purses filled with sweet and sour, enrobed in royal purple, burst on your tongue leaving a smile behind. Just the idea of fresh blueberry pie makes me think of summer. These versatile berries are an excellent addition to any meal. By themselves or atop a salad, the blueberry explodes with both color and flavor- a feast for both your eyes and mouth.
If you look at the flower end of each berry the fruit bears a perfect five pointed star. Native Americans told stories about these “star berries”. Blueberries were dried and used in soups, stews, and jerky. The wisdom of the Native Americans spoke of the health giving properties of the berry that scientists are confirming today. Blueberries are one of the best fruits to eat for their antioxidant qualities. Not only are they healthy- they’re delicious too.
We all have read the book Blueberries for Sal. If you’re lucky enough (or brave enough) you have gone blueberry picking yourself, you know this is no easy task. There are no plink-plank-plunks in the bucket of today’s blueberry harvest. These days rakes are used by field workers to scoop the berries off of their stems. They carefully remove the leaves and package them up in tidy quart containers. It’s a difficult job that they make so easy for us.
The delicious berries are ready to be incorporated into your favorite recipe. Whether it’s muffins, salad or smoothies- they add fiber, vitamins and incredible flavor to your meal. Try them whenever you would use strawberries, raspberries or cherries. Dried blueberries are a wonderful addition to trail mix, and are great to snack on by the hand full.
When you see fresh Maine Blueberries at your local farm stand buy a few extra quarts. At home, place the quart containers of unwashed berries in individual zip plastic bags and store them in your freezer. They will be ready and waiting for your favorite recipe this winter. Any time of year is a great time to eat fresh Maine Blueberries!
Blueberry Cobbler
This fresh tasting treat is especially sumptuous with a scoop of vanilla ice cream or a dollop of whipped cream. Blue tooth smiles will surround your table with plates extended for second helpings. You can double this recipe- and increase the size of your pan- if you’re serving a crowd.
Fruit:
6 c. fresh Maine Blueberries- rinsed and free of stems
1 to 1 1/2c. sugar or splenda to your taste
1 t. cinnamon
1 c. cold water
4 T. cornstarch
5 T. fresh lemon or lime juice
Topping:
2 c. plain oatmeal
1 c. brown sugar
1/2 c. butter at room temperature
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
In a heavy bottomed saucepan, stir together the sugar, cornstarch and cold water until smooth. Add the berries and cinnamon. Slowly bring fruit mixture to a boil and cook until thickened, stirring constantly. Pour into a 9x9 greased glass baking dish.
In a separate bowl mix together the topping ingredients. Stir until it resembles coarse crumbs. Sprinkle crumbs over the top of the hot berries.
Bake in a 350 degree oven for 45 minutes or until the top is golden brown.
Blueberries are some of Maine’s most famous edible treasures. These tiny purses filled with sweet and sour, enrobed in royal purple, burst on your tongue leaving a smile behind. Just the idea of fresh blueberry pie makes me think of summer. These versatile berries are an excellent addition to any meal. By themselves or atop a salad, the blueberry explodes with both color and flavor- a feast for both your eyes and mouth.
If you look at the flower end of each berry the fruit bears a perfect five pointed star. Native Americans told stories about these “star berries”. Blueberries were dried and used in soups, stews, and jerky. The wisdom of the Native Americans spoke of the health giving properties of the berry that scientists are confirming today. Blueberries are one of the best fruits to eat for their antioxidant qualities. Not only are they healthy- they’re delicious too.
We all have read the book Blueberries for Sal. If you’re lucky enough (or brave enough) you have gone blueberry picking yourself, you know this is no easy task. There are no plink-plank-plunks in the bucket of today’s blueberry harvest. These days rakes are used by field workers to scoop the berries off of their stems. They carefully remove the leaves and package them up in tidy quart containers. It’s a difficult job that they make so easy for us.
The delicious berries are ready to be incorporated into your favorite recipe. Whether it’s muffins, salad or smoothies- they add fiber, vitamins and incredible flavor to your meal. Try them whenever you would use strawberries, raspberries or cherries. Dried blueberries are a wonderful addition to trail mix, and are great to snack on by the hand full.
When you see fresh Maine Blueberries at your local farm stand buy a few extra quarts. At home, place the quart containers of unwashed berries in individual zip plastic bags and store them in your freezer. They will be ready and waiting for your favorite recipe this winter. Any time of year is a great time to eat fresh Maine Blueberries!
Blueberry Cobbler
This fresh tasting treat is especially sumptuous with a scoop of vanilla ice cream or a dollop of whipped cream. Blue tooth smiles will surround your table with plates extended for second helpings. You can double this recipe- and increase the size of your pan- if you’re serving a crowd.
Fruit:
6 c. fresh Maine Blueberries- rinsed and free of stems
1 to 1 1/2c. sugar or splenda to your taste
1 t. cinnamon
1 c. cold water
4 T. cornstarch
5 T. fresh lemon or lime juice
Topping:
2 c. plain oatmeal
1 c. brown sugar
1/2 c. butter at room temperature
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
In a heavy bottomed saucepan, stir together the sugar, cornstarch and cold water until smooth. Add the berries and cinnamon. Slowly bring fruit mixture to a boil and cook until thickened, stirring constantly. Pour into a 9x9 greased glass baking dish.
In a separate bowl mix together the topping ingredients. Stir until it resembles coarse crumbs. Sprinkle crumbs over the top of the hot berries.
Bake in a 350 degree oven for 45 minutes or until the top is golden brown.
Tuesday, March 27, 2007
I.O.U. Quinoa Salad and Blueberry Smoothies
I Owe You a few recipes. We were away last weekend at Tea Party Swings- a swing dance weekend in Danvers, Massachusetts. What fun!! We danced for hours and learned for days! I forgot my computer cord at home so only had enough power to check email for the three days we were gone. I'll give you some extra recipes today to make up for the last few I missed. Here are two to start...
Quinoa Salad
Let’s get ready for spring. Here is a salad that tastes fresh and light- like a slightly different version of taboule.
2 cups quinoa
4 cups water
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1/2 cup chopped scallion
1/4 cup chopped red onion
2/3 cup finely chopped fresh dill or basil or cilantro or parsley
1/3 cup balsamic vinegar
1/4 c honey
2 T Dijon mustard
5 twists freshly ground pepper
a pinch of salt
2 T Extra virgin olive oil
Rinse the quinoa well before cooking to remove its slightly bitter
coating. Place quinoa and water in a medium saucepan. Bring to a boil, cover and reduce the heat. Simmer for 15 to 20 minutes or until the liquid is absorbed.
Combine the chopped veggies including the fresh chopped herb of your choice in a large bowl. Mix well. Add cooked quinoa and toss gently. In a separate bowl, whisk together the vinegar, honey, mustard, salt, pepper and oil. Taste and adjust seasonings. Pour dressing over salad and toss to combine and evenly distribute the flavors. Cover and chill for 2 hours before serving.
Blueberry Smoothie
Frozen or fresh Maine Blueberries can be used in this recipe. Be sure, as always to check the berries for bits of stem or leaves before you place them in the blender.
Serves 4
1 c. blueberry juice or orange juice
1 c. skim milk
1 c. plain or vanilla yogurt
2 c. clean fresh or frozen Maine Blueberries
2 ripe bananas- peeled or 2 c. of fresh fruit in season- pitted cherries, raspberries, or strawberries
2 T. fresh lime juice
3 T. Maine Maple Syrup
2 c. ice
Sprigs of mint for garnish
Place all ingredients in a blender. Blend on high until all of the ice is completely crushed and the mixture is smooth and delicious. Garnish with a sprig of mint.
Quinoa Salad
Let’s get ready for spring. Here is a salad that tastes fresh and light- like a slightly different version of taboule.
2 cups quinoa
4 cups water
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1/2 cup chopped scallion
1/4 cup chopped red onion
2/3 cup finely chopped fresh dill or basil or cilantro or parsley
1/3 cup balsamic vinegar
1/4 c honey
2 T Dijon mustard
5 twists freshly ground pepper
a pinch of salt
2 T Extra virgin olive oil
Rinse the quinoa well before cooking to remove its slightly bitter
coating. Place quinoa and water in a medium saucepan. Bring to a boil, cover and reduce the heat. Simmer for 15 to 20 minutes or until the liquid is absorbed.
Combine the chopped veggies including the fresh chopped herb of your choice in a large bowl. Mix well. Add cooked quinoa and toss gently. In a separate bowl, whisk together the vinegar, honey, mustard, salt, pepper and oil. Taste and adjust seasonings. Pour dressing over salad and toss to combine and evenly distribute the flavors. Cover and chill for 2 hours before serving.
Blueberry Smoothie
Frozen or fresh Maine Blueberries can be used in this recipe. Be sure, as always to check the berries for bits of stem or leaves before you place them in the blender.
Serves 4
1 c. blueberry juice or orange juice
1 c. skim milk
1 c. plain or vanilla yogurt
2 c. clean fresh or frozen Maine Blueberries
2 ripe bananas- peeled or 2 c. of fresh fruit in season- pitted cherries, raspberries, or strawberries
2 T. fresh lime juice
3 T. Maine Maple Syrup
2 c. ice
Sprigs of mint for garnish
Place all ingredients in a blender. Blend on high until all of the ice is completely crushed and the mixture is smooth and delicious. Garnish with a sprig of mint.
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