Kitchen Crafts 'n' More

Thursday, July 06, 2006 Summertime BLUEBERRY Recipes from Southern Living Magazine

Huge thanks to our pal, Sue B, for this great selection of summertime blueberry favorites!



Prep. Time: 5 minutes

8 cups mixed salad greens, 2 cups fresh blueberries, 1/2 cup crumbled Gorgonzola or Blue cheese, 1/4 cup chopped and toasted walnuts or pecans, bottled vinaigrette.

DIRECTIONS: Toss together first 4 ingredients. Drizzle with desired amount of vinaigrette, tossing gently to coat. Serve chilled.MAKES: 6 to 8 servings.


Prep. Time: 20 minutes
Freeze Time: About 30 minutes

INGREDIENTS: 2 cups fresh or frozen blueberries, 1 cup sugar, 2 cups buttermilk, 1 tsp. vanilla extract, Garnishes: fresh blueberries, lemon rind strips.

DIRECTIONS: Process blueberries in a food processor or blender until smooth, stopping to scrape down sides. Press blueberry puree through a fine wire-mesh strainer into a large bowl discarding solids. Add sugar, buttermilk and 1 tsp. vanilla extract to bowl and stir until well blended. Pour blueberry mixture into freezer container of a 4-quart ice cream maker and freeze according to manufacturer's instructions. Garnish each serving if desired.MAKES: About 4 cups.


Prep. Time: 30 minutes
Chill Time: 1 hour
Bake Time: 15 minutes

INGREDIENTS: 4 cups all-purpose flour, 6 tbsp's. granulated sugar, 4 tsp's. baking powder, 1 tsp. baking soda, 1 1/2 tsp's. salt, non-stick cooking spray, 7 tbsp's. cold shortening, 6 tbsp's. cold unsalted butter, 2 cups cold buttermilk, all-purpose flour, 1 egg yolk, 1/4 cup buttermilk, coarse sugar, 4 cups sliced fresh peaches, 1 pint fresh blueberries, 1/2 cup granulated sugar, pinch of ground nutmeg, 1 cup whipping cream, 3 tbsp's. confectioners sugar, 3 tbsp's. almond liqueur (optional).

Garnishes: confectioners sugar, coarsely chopped toasted pecans, fresh mint

DIRECTIONS: 1. Sift together first 5 ingredients in a large bowl. Chill for 1 hour. 2. Line a baking sheet with parchment paper. Lightly coat parchment paper with cooking spray. Set aside. 3. Cut shortening and butter into cold flour mixture with a fork or pastry blender until crumbly. Add 2 cups cold buttermilk stirring just until dry ingredients are moistened (dough will be light and crumbly). 4. Turn dough out onto a floured surface. Pat dough into a 1-inch-thick circle and cut with a floured 3-inch round cutter. Place shortcakes 2 inches apart on a prepared baking sheet. Repeat procedure once with remaining scraps of dough. 5. Stir together egg yolk and 1/4 cup buttermilk. Brush mixture onto shortcake tops and sprinkle evenly with coarse sugar. 6. Bake at 425° for 12 to 15 minutes or until lightly browned. Remove baking sheet to wire racks to cool. 7. Stir together peaches, blueberries, 1/2 cup granulated sugar and ground nutmeg. Cover and chill. 8. Beat 1 cup whipping cream and 3 tbsp's. confectioners sugar at MEDIUM speed with a electric mixer until soft peaks form. Stir in 3 tbsp's. almond liqueur if desired. 9. Split shortcakes in half. Spoon fruit mixture on bottom halves of shortcakes, top with remaining halves and a dollop of whipped cream. Garnish if desired.MAKES: 9 servings.

Posted by HappySlob :: 10:11 AM :: 0 comments

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