This week Sandy from Quilting From The Rest Of Us chose blueberries as our theme. Head on over to her blog and you can learn about some awesome blueberry tea. I personally love blueberry tea. Pour me a up Sandy!
I feel like I should write an ode to blueberries because they are so much a part of my life. Every year we cant wait to go picking blueberries. We have made a picnic out of blueberry picking for at least 11 years. This weeks "flavor" is extra special to me.
I did not make any scones this week out of blueberries. I just plain ran out of time but I am going to show you three of my favorite blueberry recipes that are from the past. They have been made more than once in this house.
The first is blueberry tart. This tart is slammin' jammin' blueberry rich. It has kind of a blueberry jam beneath and then fresh blueberries on top. It's SOOOOO good.
Blueberry Tart
Longbotham, Lori. 'Luscious Berry Desserts'. Chronicle Books. San Francisco: 2006.
Pastry: In your food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). In a small bowl, whisk the egg and vanilla. Then gradually pour in a steady stream, with the motor running, through the feed tube until the pastry just holds together when pinched. Add water, if necessary. Do not process more than about 30 seconds.
Transfer the pastry to an 11 inch (28 cm) fluted tart pan, and press evenly over the bottom and up the sides of the pan. Cover and place in the refrigerator while you prepare the blueberry topping.
Preheat the oven to 425 degree F (220 degree C).
In a large bowl combine the sugar and flour. Add 2 1/2 cups of fresh blueberries and toss to coat. Remove the chilled pastry from the refrigerator and evenly pour in the blueberries and sugar/flour mixture. Place the tart pan on a large baking sheet and bake for 15 minutes. Reduce the oven temperature to 350 degrees F (180 degrees C) and continue to bake until the pastry is golden brown (about 30 - 35 minutes). (Halfway through the baking time, stir the berries if there is any flour on them.) Remove from oven and place on a wire rack. Top with the remaining 2 1/2 cups of blueberries (crown side up), pressing them gently into the hot blueberry jam. I like to make concentric circles with the blueberries, starting at the outside edge. Let the tart cool to room temperature before serving. Dust with powdered sugar and serve with softly whipped cream or ice cream. Cover and store leftovers in the refrigerator.
This one is a huge pain to make but well worth it.
Fruit Squares
My Great Aunt was apparently a caterer. This recipe comes from her. This recipe is one of the things she use to serve.
3/4 cup lard or vegetable shortening
4 cups flour
1 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
3 eggs
3/4 cup milk
1 teaspoon vanilla
filling of our choice (you can make your won or buy the canned pie filling)
In a large bowl beat shortening/lard with sugar. Add eggs, milk and vanilla. In another bowl combine flour, salt and baking powder. Add the flour mixture into the wet ingredients. Wrap in plastic wrap and chill in the refrigerator.
After dough chills, roll out half of dough and lay in an ungreased 15-x10-inch baking sheet. Spread pie filling over it. Roll out remaining half and place over filling or you can make a lattice top by cutting in strips and laying over top of filling, pinching the edges as you go.Roll out dough between wax paper. It is very sticky. If you want to make your life a little easier, chill the dough for 20 minutes before pulling the wax paper off. Place dough on jelly roll pan about 10 x 15. Bake at 350F until golden and pulling away from the sides a little, about 30 to 35 minutes or until lightly browned. Cool. Cut into bars or squares.
And finally this one. Can if in the summer and enjoy it all winter long. We did! Pour this all over your crumpets...
Blueberry Syrup
Ball Canning Recipe here.
8 cups blueberries, crushed (about 3-1/2 lb)
6 cups water, divided
1 tablespoon lemon zest
3 cups granulated sugar
2 tablespoons lemon juice
Place blueberries, 2 cups of the water and lemon zest in a large stainless steel saucepan. Bring to a gentle boil over medium heat and boil gently for 5 minutes.
Pour into a strainer lined with several layers of cheesecloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours.
When ready, heat water canner to boiling. Heat jars in warm water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Mix sugar and remaining 4 cups water in a clean large stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, and cook until temperature reaches 230°F, adjusting for altitude. Add blueberry juice. Increase heat to high, bring to a boil and boil for 5 minutes, stirring occasionally. Remove from heat and stir in lemon juice.
Using a large measuring cup pour hot blueberry syrup into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process jars in a boiling water canner for 10 minutes*, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
*Please remember to not time your canner until it is boiling.
1 comment:
A tart made from fresh blue berries must be delicious as the fresh berries have a wonderful taste. The tart looks scrumptious and thanks for sharing recipe.
Post a Comment