7/8/21 Cook’s Corner
Betty Kaiser
Blueberries are one of my favorite, easy to prepare fruits that grow in my husband’s garden. They come on fairly early in the summer season. They’re easy to pick, wash, eat out of hand, freeze or cook up in a number of ways.
They’re also good for you. A Tufts neuroscientist went so far as to call blueberries “the brain berry.” In another article, James Joseph said, “When it comes to brain protection, there’s nothing quite like blueberries.” Wow!
Others claim that blueberries can improve vision, enhance memory, clear arteries, strengthen blood vessels and promote weight control; Well, if that’s true, I say, bring them on because they taste good too. A serving of just one-half cup of blueberries is only 40-fat free calories and a great source of fiber and vitamin C.
Colorful blueberries really know how to dress up a meal. Raw, we can eat them guilt free. We add a dollop of guilt when they’re mixed with a little sugar or whipped cream and turned into pies but sometimes that’s the only way you can get people to eat ‘healthy’ foods—including me!
They are a great fruit to eat out of hand or freeze for later. I usually spread the fresh berries onto cookie sheets and pop them into the freezer for a few hours. Once frozen, I portion them out into plastic baggies and put them back in the freezer to use as needed all winter long.
Before we planted our own blueberries, I bought them at Eden Valley Farm from Laura. She gave me a Sweet Blueberry Sauce recipe that I have used for 30 years. In fact, I have two blueberry sauce recipes that we particularly enjoy. One is sweet and the other is savory. See recipes below.
The sweet sauce is great served on pancakes, waffles and even ice cream.
However, I also enjoy the berries plain on my morning bowl of breakfast cereal or even on a quick green salad.
The savory sauce recipe’s origins are a mystery but it is particularly good on pork chops. So, give these three recipes a try and treat yourself to a to some fresh blueberries. Enjoy!
Sour Cream Blueberry Pie
1 cup sour cream
2 tablespoons all-purpose flour
3/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 egg, beaten
2 1/2 cups fresh or frozen blueberries
1 unbaked 9-inch pie shell
Pie filling:
In a mixing bowl, beat together sour cream, 2 tablespoons flour, sugar, vanilla, salt, and egg until smooth (about 4 to 5 minutes). Gently fold in blueberries. Pour into the piecrust and bake at 400° for 25 minutes.
Pecan Topping:
3 tablespoons all-purpose flour
3 tablespoons soft butter or margarine
3 tablespoons chopped pecans
Combine the 3 tablespoons of flour, margarine, and pecans, mixing well. Sprinkle pecan mixture over the top of the pie; return to oven and bake 10 minutes longer. Let cool. Chill before serving. Serves 8.
P.S/ Double the topping recipe if you like more crunch!
Sweet Blueberry Sauce
2 cups fresh blueberries
1 cup sugar
4 tablespoons flour, mixed with ¼ cup water
Dash of salt
1-1/4 cups water
1 tablespoon lemon juice
1 tablespoon lemon zest
Dash cinnamon
Combine all ingredients except lemon juice and let stand five minutes. Cook and stir over medium heat until mixture comes to a boil. Stir in lemon juice, zest and cinnamon. Remove from heat and cool 20 minutes. Stir. Serve warm on ice cream, pudding, cake or pancakes. Cover and store leftovers in refrigerator.
Savory Blueberry Sauce
2 tablespoons butter or margarine, melted
2 tablespoons chopped shallots or onions
2 tablespoons flour
1/2 tablespoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed
1/2 cup each dry red wine and water
1 1/2 cups blueberries
Sauté shallots in butter. Add flour and herbs; cook and stir until mixture bubbles and thickens. Gradually add wine and water; stir in blueberries. Cook and stir until mixture thickens and boils; simmer 2 minutes. Makes 2 1/2 cups.
Note: Red wine vinegar with water may be substituted for wine.
Betty Kaiser’s Cook’s Corner says, “ Keep it simple and keep it seasonal!”
No comments:
Post a Comment