vi blueberry recipe book

7/29/2019 Vi Blueberry Recipe Book

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THE VICTORIA ISLAND BLUEBERRY RECIPE BOOK

Victoria Island Farms is an integrated blueberry growing and packaging operation

located in the San Joaquin Delta region of California. All blueberries sold by

Victoria Island Farms are grown, harvested, and packed on Victoria Island. We

ship fresh to markets around the world within hours of harvest. Victoria Island

Farms produces both Northern and Southern Highbush Blueberries. The recipes

that follow have been developed and contributed by various friends and members of

the Victoria Island Farms family. We hope you enjoy them.

Victoria Island Farms P.O. Box 87 Holt, CA 95234, USA

Phone: 209-465-5600 Fax: 209-465-3837www.victoriaislandfarms.com 2007 Victoria Island Farms. All rights reserved.


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BEVERAGES Blueberry smoothieBlue Hawaii smoothieVery berry smoothieBlueberry lemonadeBlueberry daiquiri

SALADS AND SALAD DRESSINGSBlueberry & toasted pecan saladCalifornia blueberry saladBlueberry vinaigrette

BREAKFAST & BRUNCHBlueberry-buttermilk pancakesLemon-blueberry muffinsBlueberry crumb cakeBlueberry sour cream coffeecakeBlueberry scones with lemon glazeIsabels blueberry-banana bread

Low-fat blueberry quick breadKarens blueberry cheese rollsBlueberry cornmeal muffinsBaked acorn squash with blueberries

DESSERTSEileens fresh blueberry sauceKarens blueberry buckleKarens blueberry banana biscottiBlueberry pieBlueberry upside down cakeBlueberry crispEileens blueberry cobbler

Blueberry ice creamBlueberry sorbetBlueberry tartBlueberry- banana swirl popsicles

CONDIMENTSKarens blueberry balsamic barbecue sauceBlueberry salsaBlueberry vinegar


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.BEVERAGES

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Blueberry Smoothie1 ripe medium banana3/4 cup fresh or frozen blueberries1/4 cup nonfat vanilla yogurt3/4 cup skim milkPinch of cinnamon1/2 cup crushed ice

Combine all of the ingredients in a blender and puree until smooth.

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Blue Hawaii Smooth ie2-1/4 cups frozen blueberries1-1/2 cups crushed ice2 cups pineapple juice1 banana

Blend ingredients in blender. Enjoy!

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Very Berry Smoothie1 pint fresh blueberries, well chilled1 pint fresh strawberries, well chil led

1 pint frozen raspberries, partially thawed1 cups plain low-fat yogurt, well ch illed cup cranberry juice, well chilledAbout 2 tablespoons honey, or to taste

Set aside a few perfect blueberries for garnish. Working in batches, combine in a blender the remaining blueberries,the strawberries, raspberries, yogurt, cranberry juice and honey. Blend on high speed until smooth, about 3 minutes.

Pour into chilled tall glasses and garnish with the reserved blueberries. Serve immediately. Makes about 6 cups;serves 4.

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Blueberry Lemonade3 cups blueberries3/4 cups sugar2 cups freshly squeezed lemon juice3 cups cold waterIce cubes

Place the blueberries and sugar in a blender and puree. Place the lemon juice and water in a pitcher and strain thepureed blueberries through a medium mesh sieve into the pitcher. Stir well and pour into tall ice-filled glasses.

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Blueberry Daiquiri1 cup frozen blueberries1/2 cup light rum

1/2 lime, juiced1/2 cup crushed ice1/4 cup superfine sugarIn a blender, combine all ingredients and process for about 30 seconds. Pour into a chilled glass.

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SALADS AND SALAD DRESSINGS .

Blueberr y and Toasted Pecan Salad1/2 cup pecan halves2 tablespoons butter, melted1 cup fresh blueberries5 cups fresh spinach leaves or green leaf, rinsed and dried

Balsamic vinaigrette:1/2 cup extra virgin olive oil3 tablespoons good quality balsamic vinegar

Coat pecan halves with melted butter and toast in a preheated 350 degree oven about 15 minutes, cool. In a largebowl, toss pecan halves, fresh blueberries, and spinach.To make vinaigrette, whisk together olive oil and balsamic vinegar.Drizzle salad with the vinaigrette and serve immediately.

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California Blueberry Salad12 baguette slices, 3/4 inch thick115 grams semi-soft goat cheese log, sliced in 122 tbsp 30 ml olive oil1/2 tsp 2.5 ml fresh thyme12 oz. 340 grams mixed baby greens, washed and dried4 oz. 115 grams dry smoked salmon, crumbled1/2 cup 125 ml red onion, thinly sliced

1 cup 250 ml blueberries

Croutons: Preheat the broiler. Brush one side of each baguette slice with olive oil. Place a round of goat cheese oneach slice. Sprinkle each round of cheese with fresh thyme. Place the bread on a baking sheet and broil until theedges are golden and the cheese puffs.

Toss the greens with the smoked salmon, red onion, blueberries and blueberry vinaigrette. Divide between six platesand place two croutons on each plate. Serve at once.

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Blueberry Vinaigrette2 lbs. asparagus, peeled (if thick stalks used), and cut into 1 diagonal pieces4 large shallots, peeled and sliced thin3 Tbs. virgin olive oil12 large eggs1- cups freshly ground Parmesan cheeseSalt & Pepper to taste

Pour the blueberry vinegar into a small bowl. Whisk in the mustard. In a slow steady stream whisk the oil into thevinegar. Add the thyme. Season with salt and pepper.

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BREAKFAST & BRUNC H.

Blueberry-Buttermilk Pancakes2 eggs2 cups all-purpose flour, sifted3 Tbs. sugar2 tsp. baking powder1 tsp. baking soda1 tsp. salt2 1/4 cups buttermilk4 Tbs. (1/2 stick) unsalted butter, melted1/2 tsp. vanilla extract1 to 2 Tbs. vegetable oil or nonstick cooking spray1 cup fresh blueberries

Confectioners sugar for dustingSoftened butter for servingWarm maple syrup for serving

Preheat an oven to 200F.

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder,baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flourremain; do not overmix.

Heat an electric griddle to medium-high. Lightly grease the griddle with oil or spray with nonstick cooking spray.Ladle about 1/3 cup batter onto the griddle for each pancake. Scatter 1 Tbs. blueberries evenly over each pancake.Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook

until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven whilecooking the remaining pancakes.

Dust the pancakes with confectioners' sugar and serve warm with butter and maple syrup. Makes about 16 pancakes;serves 4.

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Lemon-Blueberry MuffinsMakes 1 dozen large muffins3 cups unbleached all-purpose flour

1 tablespoon baking powder teaspoon baking soda teaspoon table salt10 tablespoons unsalted butter, softened1 cup granulated sugar1 teaspoon grated lemon zest2 large eggs1 cups plain low-fat yogurt1 cups fresh blueberries (or frozen)1 tablespoon unbleached all-purpose flour

Topping:

4 tablespoons melted butter

cup granulated sugar2 teaspoons cinnamonVegetable cooking spray or additional unsalted butter for muffin tins

Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking sodaand salt in medium bowl; set aside.

Beat butter and sugar with electric mixer on medium speed until light and fluffy, about 2 minutes. Add lemon zestto butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dryingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt,until incorporated. Toss blueberries with 1 tablespoon flour and fold into finished batter.

Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to

divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack andcool 10 minutes. Remove muffins from tin. Dip warm muffins in melted butter, then in mixture of cup sugarand two teaspoons cinnamon. Serve warm.

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Blueberry C rumb CakeTopping:

1/3 cup sifted all-purpose flour

1/2 cup sugar1 teaspoon cinnamon1/4 cup butter

Cake:2 cups fresh blueberries2 cups sifted all-purpose flour2 teaspoons double-acting baking powder1/2 teaspoon salt1/4 cup butter1 teaspoon vanilla extract3/4 cup sugar1 egg1/2 cup milk

Finely grated rind of 1 lemon1/2 cup walnuts, chopped medium fineConfectioners' sugar, optionalDry bread crumbs (about 3 or more tablespoons) for pan

Preheat oven to 375 degrees and adjust rack to the center of the oven. Butter a 9-inch pan. Coat it well, bottom andsides, with fine, dry bread crumbs. Set aside.

Prepare the topping: Mix flour, sugar and cinnamon. With a pastry blender cut in the butter until the mixtureresembles coarse crumbs. Set aside. Sift together flour, baking powder and salt. Place blueberries in a large bowl.Sprinkle with about 1 1/2 tablespoons of the sifted dry ingredients. Using a rubber spatula, toss gently to flour theblueberries without crushing them. Set aside both the floured berries and remaining sifted dry ingredients. In aseparate bowl, cream the butter. Beat in vanilla and sugar and beat for 1 minute. Add the egg and beat for 1 minute

more. On lowest speed alternately add remaining sifted dry ingredients in three additions and milk in twoadditions, scraping the bowl with a rubber spatula and beating only until smooth after each addition. Stir in lemonrind. Spoon the stiff batter over the floured blueberries. With a rubber spatula, gently fold together unti l just mixed.Turn batter into the prepared pan. Spread smoothly. Sprinkle walnuts over top, and then sprinkle reserved toppingover the nuts.Bake 45-50 minutes or until the top is well-browned. Serve warm or at room temperature. If desired, sprinkle withconfectioners sugar before serving.

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Blueberry Sour Cream Coffeecake3 cups unsifted all-purpose flour1 teaspoons baking powder

teaspoon baking soda teaspoon salt cup light brown sugar1 tablespoon flour teaspoon ground cinnamon cup butter, softened1 cups granulated sugar1 teaspoon vanilla extract4 eggs1 cup sour cream2 cups blueberries, rinsed1 cup confectioners sugar1 to 2 tablespoons milk

Lightly grease and flour a 10-inch tube pan. Preheat oven to 350 degrees.

Sift 3 cups flour with baking powder, soda and salt; set aside. In small bowl, combine brown sugar with 1 tablespoonflour and the cinnamon; mix well. In a large bowl of electric mixer, at medium speed, beat butter with granulatedsugar and vanilla until fluffy. Add eggs, one at a time, beating after each addition. At low speed, beat in flourmixture (in three additions) alternately with sour cream (in two additions), beating until combined. Turn one thirdof batter into prepared pan, spreading evenly. Sprinkle with half the blueberries and half the brown-sugar mixture.Repeat layering of remaining batter, blueberries and brown-sugar mixture. Bake 60 minutes, or until cake testerinserted in center comes out clean.

Cool in pan on wire rack 20 minutes. Gently remove from pan. Mix confectioners sugar and milk until smooth;drizzle over cake. Makes 10 servings.

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Blueberr y Scones with Lemon Glaze2 cups all-purpose flour1 tablespoon baking powder

1/2 teaspoon salt2 tablespoons sugar5 tablespoons unsalted butter, cold, cut in chunks1 cup heavy cream, plus more for brushing the scones1 cup fresh blueberries

Lemon Glaze:1/2 cup freshly squeezed lemon juice2 cups confectioners' sugar, sifted1 lemon, zest finely grated1 tablespoon unsalted butter

Preheat the oven to 400 degrees F.Sift together first four ingredients. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the

flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Foldeverything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take carenot to mash or bruise the blueberries because their strong color will bleed into the dough.

Divide the dough into two pieces. Form each piece into a ball, then flatten into 6 inch round. You may need to usea little flour to keep it from getting sticky. Cut each round into quarters. Place the scones on an ungreased cookiesheet and brush the tops with cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bitbefore you apply the glaze.

Glaze: Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves.Add the lemon zest and butter. Heat in microwave on high for 30 seconds. Whisk the glaze to smooth out anylumps, then drizzle the glaze over the top of the scones.

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Isabel s Blueberry-Banana Bread1/2 cup butter, softened1 cups sugar2 eggs1 cups mashed ripe bananas1 cup fresh blueberries (or frozen)2 cups all-purpose flour cup buttermilk1 tsp. baking soda

1 tsp. salt

Preheat oven to 350degrees. Grease just the bottom of 9-inch loaf pan.Stir sugar, butter, eggs, bananas and buttermilk in large bowl until mixed. Stir in flour, baking soda and salt justuntil moistened. Stir in blueberries. Pour batter into pan. Bake about 1 hour and 15 minutes or until an insertedtoothpick comes out clean. Cool 5 minutes. Loosen sides of loaf from pan, invert on wire cooling rack and coolcompletely.

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Low-Fat Blueberry Q uick Bread1 cups all-purpose flour2/3 cup plus 1 tablespoon sugar

2 teaspoons grated lemon zest2 teaspoons baking powder teaspoon baking soda teaspoon salt1 cups fresh blueberries (or frozen)1 8-ounce container low fat lemon yogurt1 egg2 tablespoons melted butter

Preheat oven to 375 degrees. Spray loaf pan (8.5 x 4.5 or 9 x 5) with cooking oi l spray.

In bowl, mix 2/3 cup sugar, flour, baking powder, baking soda, lemon zest and salt. Stir in blueberries. In a separatebowl beat egg, yogurt and butter and add to flour mixture. Stir until moistened; batter will be very thick.

Transfer batter to prepared loaf pan and sprinkle with 1 tablespoon sugar. Bake 50 minutes or until an insertedtoothpick comes out clean. Cool 5 minutes, then invert on wire cooling rack and cool completely.

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Karens Blueberry Cheese Rolls1 package refrigerated crescent dinner rolls4 oz. Neufchatel cheese, softened2 tablespoons sugar cup blueberries, divided

Unroll the crescent rolls into four rectangles; firmly press perforations together to seal. Combine Neufchatel cheeseand sugar; spread to within inch of edges. Top evenly with blueberries. Bring opposite corners of rectanglestogether; press together to seal. Place on ungreased baking sheet. Bake at 275 degrees for 11 to 13 minutes.

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Blueberry Cornmeal Muffins1 1/2 cups all-purpose flour

3/4 cup cornmeal1/2 cup granulated sugar1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/4 teaspoon salt2 teaspoons finely grated orange zest, (optional)1 1/4 cups low-fat buttermilk, plus about 2 tablespoons for tops2 large eggs, separated2 tablespoons unsalted butter, melted1 1/2 cups blueberries, (about 1/2 pound), picked over and rinsed2 1/2 teaspoons coarse sanding sugar, (optional)Nonstick cooking spray

Preheat oven to 400 degrees, with rack in center. Lightly coat a standard muffin tin with cooking spray.

In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt,and orange zest, if using. In a small bowl, whisk together buttermilk, egg yolks, and butter. Stir buttermilk mixtureinto flour mixture until just blended. In a mixing bowl, whisk the egg whites until just stiff. Gently fold whites andblueberries into the batter until just combined.

Spoon batter into prepared muffin tin, filling each cup three-quarters full. Bake 12 minutes. Remove from oven;gently brush tops with buttermilk, and sprinkle with sanding sugar, if desired. Continue baking until tops are goldenand a cake tester inserted in a muffin center comes out clean, 6 to 8 minutes more. Let muffins cool slightly, about10 minutes, before turning out of tin.

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Baked Acorn Squash with Blueberr ies3 acorn squash1 1/2 cups fresh or frozen blueberries1/2 tart apple, peeled and diced6 tablespoons firmly packed brown sugar6 teaspoons butter

Preheat oven to 350 degrees. Cut squash in half lengthwise and remove fibers and seeds.In a medium bowl, mix together blueberries, apple, brown sugar, and butter. Fill squash halves with blueberry mixture.

Place in an ungreased casserole dish; add 1/2 cup water around the squash. Cover and bake 50 to 60 minutes.remove cover and bake another 10 minutes or until squash is tender. Remove from oven and serve immediate ly.

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DESSERTS.

Eileens Fresh Blueberry SauceEileens fresh blueberry sauce1 pt. blueberries1/2 c. water3 tbsp. sugar1 tbsp. cornstarch1 tbsp. fresh lemon juice

Put 1 1/2 cups blueberries, water, sugar and cornstarch into a medium-size saucepan. Bring to a boil over high heat,stirring often. Reduce heat and simmer uncovered 3-4 minutes until sauce thickens and berries are soft. Removefrom heat, stir in lemon juice and remaining 1 1/2 cups blueberries. Cool to room temperature or chill beforeserving.

Serve over angel food cake, cut up fruit or ice cream.

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Karen s Blueberry Buckle2 cups flour cup sugar2 teaspoons baking powder teaspoon salt cup shortening cup milk

1 egg2 cups blueberriesTopping: cup sugar1/3 cup flour1 teaspoon cinnamon cup soft butter

Combine all ingredients except blueberries and topping. Beat vigorously for 30 seconds. Stir in blueberries. Spreadin greased 9 x 13 or 7 x 11 inch pan. Mix topping ingredients together until crumbly and sprinkle over batter inpan. Bake at 375 degrees for 45 to 50 minutes.

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Karens Blueberry Banana Biscotti4 cups flour teaspoon baking powder teaspoon baking soda cup fresh or frozen blueberries1 cup peeled and chopped banana2 tablespoons canola oil2 tablespoons water1 large egg1 teaspoon vanilla

In a large bowl combine flour, baking powder and baking soda. In a food processor, combine banana, blueberries, oil,water, egg and vanilla. Puree until smooth. Pour over dry ingredients. In the bowl and using your hands, kneaduntil dough holds together. Transfer to a lightly floured surface. Divide dough into two equal pieces. Shape each

piece into a log. Flatten the logs to make about four inches wide. With a fork, pike holes all over the surface of thelogs. Place on a baking sheet about four inches apart. Bake at 350 degrees for 35 to 40 minutes or until firm.Place pan on rack and let cool for 30 minutes. Reduce oven temperature to 300 degrees. With a sharp knife, cuteach log into inch thick slices. Place cut side down on baking sheet and bake for 30 minutes longer or untilhard. Cool completely and store in airtight container for up to 30 days.

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Blueberry Pie1/4 cup all-purpose flour, plus more for dusting Pate Brisee (pie dough)1 large egg1 tablespoon milk

3 pints blueberries, picked over2 tablespoons freshly squeezed lemon juice1/2 cup sugar1/4 teaspoon ground cinnamon2 tablespoons unsalted butter, cut into small pieces

On a lightly floured work surface, roll out half the dough to 1/8-inch-thick circle, about 13 inches in diameter.Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.

Heat oven to 425 degrees. Whisk together egg and milk to make egg wash, and set aside. Combine blueberries,lemon juice, sugar, flour, and cinnamon, and turn onto chilled bottom crust. Dot with butter. Roll out theremaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece

of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer the pieto the refrigerator to chill until firm, about 30 minutes. Brush with the egg wash, and bake for 20 minutes. Reduceheat to 350 degrees and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.

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Blueberry Upside-Down Cake4 tablespoons butter, melted, plus more for souffl dish

1/3 cup packed plus 3 tablespoons light-brown sugar1 1/2 cups blueberries, picked over and cleaned3/4 cups cake flour (not self-rising)1 teaspoon baking powder1/4 teaspoon salt1 large egg1/4 cup milk, room temperature

Heat oven to 350 degrees. Butter a 1-quart, 5 1/2-inch-diameter souffl dish. Pour 2 tablespoons melted butterinto the souffl dish. Sprinkle 3 tablespoons brown sugar over butter. Scatter 1 cup blueberries over sugar. Set aside.

In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk togetherremaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and egg. Whisk milk into the egg mixture. Add

flour mixture; whisk until batter is smooth.

Pour half the batter into souffl dish. Sprinkle remaining 1/2 cup blueberries over batter. Spread remaining batterover blueberries. Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45minutes. Immediately unmold cake, inverting it onto a serving dish. Serve warm with whipped cream if desired..

Blueberry C risp4 cups fresh or frozen blueberries1 Tbs. fresh lemon juice3/4 cup firmly packed light brown sugar1/2 cup all-purpose flour

1/2 tsp. ground cinnamon4 Tbs. (1/2 stick) unsalted butter or margarine,at room temperature, cut into pieces3/4 cup rolled oats

Preheat an oven to 375F. Grease a shallow 1 1/2-quart baking dish with butter or spray with vegetable cookingspray.

Spread the blueberries evenly over the bottom of the prepared baking dish and sprinkle with the lemon juice.

In a bowl, using a pastry blender or fork, mix together the brown sugar, flour, cinnamon, butter and rolled oats untilwell combined. Sprinkle evenly over the blueberries.

Bake until the top is golden and the blueberries are bubbling, about 30 minutes. Transfer to a wire rack and let cool.Serve hot or warm. Serves 6.

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Eileen s Blueberry Co bbler4 cups blueberries (or blackberries, peaches or pears or a combination)2 cups sugar1 cup flour1 teaspoon baking powder teaspoon cinnamon teaspoon mace teaspoon salt1 cup milk teaspoon vanilla

1 stick (1/2 cup) butter, melted and cooled

Mix fruit with 1 cup of sugar and let stand 30 minutes. Mix dry ingredients, add milk and vanil la, and stir until justcombined. Pour melted butter into 10 x 10 x 2 baking pan, add batter, stirring to combine with the butter, andspoon the fruit over. Bake at 350 degrees for 30 minutes, increase the heat to 400 degrees and bake 10-15minutes more until golden around the edges. Cool 20 minutes before serving.

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Blueberry Ice Cream2 cups fresh blueberries3/4 cup water

1 cup sugar1 cup heavy cream1 Tbs. fresh lemon juice

In a heavy 2-quart saucepan over medium-high heat, combine the fresh blueberries, water and sugar. Bring to a boil,stirring occasionally to help dissolve the sugar. Reduce the heat to medium and simmer for about 1 minute. Removefrom the heat and let stand for 30 minutes to steep.

Transfer the blueberry mixture to a food processor and process until smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl. Cover and refrigerate until chilled, at least 3 hours or up to 24 hours.

Add the cream and lemon juice to the blueberry puree and stir to combine. Transfer the mixture to an ice cream

maker and freeze according to the manufacturers instructions. Transfer the ice cream to a freezer-safe container.Cover and freeze until f irm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

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Blueberry Sorb et8 cups fresh blueberries, lightly rinsed and dried, plus a few extra for garnish

3/4 cup sugar1/4 cup fresh lemon juice1/2 cup waterMint leaves (optional)

Puree the blueberries in a blender, and transfer them to a medium-sized pot. Add the sugar, lemon juice and water.Bring to a boil and then remove from the heat. Strain into a bowl and set aside until cool. Freeze blueberry mixturein an ice-cream maker according to the manufacturer's instructions. Serve garnished with additional blueberries andfresh mint leaves. Yield: 6 cups

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Blueberry Tart1 1/4 cups all-purpose flour, (spooned and leveled), plus more for dusting1/3 cup sugar1 teaspoon salt1/2 cup cold (1 stick) unsalted butter, cut into small pieces6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried2 tablespoons cornstarch2 teaspoons finely grated lemon zest3 tablespoons freshly squeezed lemon juice1/3 cup sugarPinch of saltThin strips of lemon zest for garnish

Preheat oven to 375 degrees.

In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should holdtogether when squeezed). Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers,press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with afork. Bake until golden, 20 to 25 minutes; cool completely.

Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3to 4 minutes. In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add grated lemonzest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture

into cooled tart shell, and smooth with a spatula. Scatter reserved berries on top, pressing down lightly to help themadhere.

Refrigerate until cool, about 30 minutes and up to overnight. Garnish with thin strips of lemon zest.

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Blueberry- Banana Swirl Popsicles3 to 4 ripe bananas (1 pound)

1 1/2 cups yogurt3 tablespoons sugarJuice of 1/2 lemon1 cup fresh blueberries

In the bowl of a food processor, puree bananas until smooth. Add yogurt, sugar, and lemon juice; pulse to combine.Remove half of the yogurt mixture; set aside.

Add blueberries to processor, and pulse until just combined. Layer blueberry and reserved yogurt mixtures into ten1/3 cup ice-pop molds. Using a wooden skewer, swirl the two flavors together. Insert ice-pop sticks. Transfer tofreezer until frozen, about 8 hours. Dip molds quickly in hot water to unmold. Makes 10 popsicles..

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CONDIMENTS.

Karens Blueberry Balsamic Barbecue Sauce2 cups blueberries cup balsamic vinegar3 tablespoons sugar3 tablespoons ketchup teaspoon garlic powder teaspoon salt

Place all ingredients in a sauce pan. Bring to a boil; reduce heat and simmer 15 minutes or until slightly thick.Remove from heat and cool. Place the blueberry mixture in a blender and process until smooth. Store in airtightcontainer in the refrigerator. Great with pork or chicken!

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Blueberry Vinegar2 cups apple cider vinegar1/2 cup blueberries1 tablespoon granulated sugarSlice of orange or lemonSprig of mint

In a small stainless steel saucepan over medium heat, warm the vinegar until hot. Add remaining ingredients. Crushthe with the back of a spoon. Remove from the heat to cool. Cover and steep in a cool place 2 to 3 days.

Place the pan over medium heat and bring to a simmer. Remove from the heat and strain liquid into a sterilized jar.Discard the solids.

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Blueberr y Salsa2 tbsp red onion , finely chopped1 tbsp jalapeno pepper, finely chopped large pink grapefruit1 tsp honey

1 tbsp lime juice1 cup blueberries

Section pink grapefruit and discard membrane. Dice grapefruit and mix with chopped onion, jalapeno pepper, honeyand lime juice. Stir in blueberries last. Serve with salmon, halibut or swordfish. (Variations: Substitute 1 sectionedorange or cup diced ripe mango for the pink grapefruit).

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2007 Victoria Island Farms. All rights reserved.

vi blueberry recipe book

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