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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!
BLUEBERRY RECIPES Recipe #1. BERRY DELICIOUS SUMMER SALAD Prep. Time: 5 minutes INGREDIENTS: 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. Recipe #2. BLUEBERRY-BUTTERMILK SHERBET 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. Recipe #3. SOUTHERN PEACH-AND-BLUEBERRY SHORTCAKES 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 sprigs. 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 ::