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From food writer Peter G. Rose
The wonderful
fruits of summer will be delicious pick-me-ups in the heart of winter;
now is the time to freeze some. Imagine how good summer's bounty will
taste when it is cold again. Juicy, fat blueberries, bursting with flavor,
are particularly suited to freezing. Simply place them in a single layer
on a baking sheet and freeze. When frozen solid, remove and pour into
a plastic bag.
Do not forget
to enjoy some now as well. I have some great recipes for you from the
North American Blueberry Council.
Blueberries
and peaches complement each other very well. They are particularly good
in the following coffee cake. The cake freezes well - another way
to preserve summer's goodness!
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Blueberry
Peach Coffee Cake |
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From food writer Peter G. Rose,
author of Foods of the Hudson: A Seasonal Sampling of the Region's
Bounty. |
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Ingredients |
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Directions |
| 1
1/4 c. sifted all purpose flour |
Preheat
oven to 350 degrees. Grease and flour a 9-inch square baking dish. To
prepare crumb topping, combine ingredients in a small bowl and set aside.
To prepare fruit, gently mix peaches, berries, and sugar in another
bowl.
Mix flour, sugar,
baking powder, baking soda and salt in a large bowl. Add melted butter,
milk, egg, and lemon rind; stir until blended.
Pour batter into
prepared pan and top with half the crumb mixture. Spoon fruit evenly
over crumb mixture. Sprinkle remaining crumb mixture over fruit.
Bake 40 to 45 minutes.
Serve warm or cool.
Yield: 6 to 8 servings. |
| 1/2
c. sugar |
| 6
T. butter, melted |
| 1
t. baking powder |
| 1
t. baking soda |
| ¼
t. salt |
| ½
c. milk |
| 1
egg, beaten |
| 1
t. grated lemon rind |
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| Crumb
Topping: |
| ½
c. flour |
| ¼
c. sugar |
| ¼
t. grated nutmeg |
| 2T.
butter, melted |
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| Fruit: |
| ¾
lb. (3 medium) peaches, peeled and sliced |
| 2
c. blueberries |
| ¼
c. sugar |
| The following recipe may sound strange,
but it actually is a very interesting combination of the sweet flesh
of the Cornish game hen with the sweetness of berries. My family liked
it. If you enjoy poultry and fruit together, you will certainly like
this dish. |
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Blueberry-Stuffed
Cornish
Game Hens |
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From food writer Peter G. Rose,
author of Foods of the Hudson: A Seasonal Sampling of the Region's
Bounty. |
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Ingredients |
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Directions |
| 8
Cornish game hens, thawed if frozen |
Sprinkle
games hens inside and out with salt and pepper. Mix oil, lemon juice,
and Angostura bitters and brush game hens with the mixture inside and
out. Fill each bird with ½c. blueberries mixed with a ½
t. sugar and 1 slice of lemon. (For neat presentation, sew or skewer
opening, but I left mine open and the berries remained inside.) Place
the birds in a shallow roasting pan. Spread soft butter over breasts
of birds and place bay leaf on butter. Roast in a preheated moderate
oven (350 degrees F) for 1 hour or until done.
Yield: 8 (large)
servings, one hen per person. |
| Salt
and pepper |
| ¼
c. vegetable oil |
| ¼
c. lemon juice |
| ¼
c. Angostura bitters |
| 8
lemon slices |
| 4
c. fresh blueberries |
| 4
t. sugar |
| Small
pats of butter |
| 8
small bay leaves |
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It won't surprise you that my favorite
blueberry recipe combines them with cream. In a country full of black
and white cows, the Dutch come by their fondness of that fattening substance
naturally.
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Blueberry
Cream |
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From food writer Peter G. Rose,
author of Foods of the Hudson: A Seasonal Sampling of the Region's
Bounty. |
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Ingredients |
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Directions |
| ½
pint heavy cream |
Whip
cream with sugar to taste. Fold in as many blueberries as it will hold.
Serves 4. |
| 1
pint blueberries (more if desired) |
| Sugar
to taste |
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A final blueberry treat combines chocolate
and berries. |
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Blueberry
Chocolate Clusters |
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From food writer Peter G. Rose,
author of Foods of the Hudson: A Seasonal Sampling of the Region's
Bounty. |
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Ingredients |
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Directions |
| 1
package (11½ounces) milk chocolate chips |
Place
the chocolate chips and the butter in a dish on a warming tray set on
high, stir occasionally until the chocolate has melted. Or, alternatively,
melt the chocolate and butter over a hot water bath in a double boiler.
Be careful not to overheat the chocolate mixture.
Gently stir in
the blueberries until well-coated with chocolate. Spoon evenly, by rounded
teaspoonfuls, into candy liners. Chill in refrigerator until chocolate
is set.
Yield: 3 dozen
clusters. |
| ¼
c. butter |
| 2
c. fresh blueberries, washed and dried |
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| 3
dozen 1¼inch candy liners |
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