cooking with Maine wild blue berries?

Answer 1

Wild Maine Blueberry Crisp

A great recipe to showcase those fresh Maine blueberries!

Blueberry Filling:
1 quart fresh wild Maine blueberries, picked over, rinsed and patted dry
1 cup coarsely chopped pecans or walnuts, (toasted if desired)
1/3 cup dark brown sugar, firmly packed
3 tablespoons all-purpose flour
¾ teaspoon ground cinnamon
2 to 3 teaspoons fresh lemon juice

Adjust an oven rack to the middle of the oven and preheat to 375°. Lightly butter a shallow 2-quart glass or ceramic baking dish (mine is an 8 ½ by 14 ½-inch oval baking dish). In a very large bowl, combine the brown sugar, flour, and cinnamon. Add the blueberries and with a large spatula, gently fold to coat the berries with the dry mixture. Scrape the berries and any remaining dry mixture into the baking dish and spread evenly. Sprinkle the lemon juice over the berries and scatter the nuts evenly on top.

Topping:
½ cup all-purpose flour
¼ teaspoon ground nutmeg
¼ cup granulated sugar
½ cup dark brown sugar, firmly packed
½ cup (1 stick) unsalted butter, cold, cut into 16 pieces, and refrigerated until ready to use
½ cup old-fashioned rolled oats (do not use quick oats)

In the bowl of a food processor, pulse the dry ingredients together until combined. Scatter the cold butter pieces evenly on top of the flour mixture, and pulse repeatedly until coarse crumbs form. Remove to a bowl, add the oats and gently combine.

Sprinkle the topping evenly over the blueberries. Bake for 30 minutes, or until the berries are bubbling around the edges, and the topping is fragrant and lightly browned.

Remove from the oven and let cool until warm. Serve with whipped cream, crème fraiche, vanilla ice cream, or whatever your heart desires. Makes 6 servings. Note: Substitute frozen unthawed blueberries if desired.
http://www.wcsh6.com/life/recipes/article.aspx?storyid=39835

Grilled Duck Breast with Maine Wild Blueberry Sauce

2 – 11 ounce duck breasts, skin on
¼ cup chopped onion
¼ cup chopped carrots
¼ cup chopped celery
4 sprigs fresh thyme
2 cups chicken stock
salt and fresh pepper
1 cup Maine wild blueberries
1/3 cup blueberry jam or preserves
¼ cup red wine

Season the duck breasts with salt and pepper and set aside.

To prepare the sauce: Sauté the onion, carrots and celery in olive oil in a saucepan. De-glaze the pan with a little chicken stock. Add the remaining chicken stock and sprigs of thyme and cook until reduced by one half. Drain the liquid, discard the cooked vegetables, and return the liquid to the top of the stove. Add the red wine and blueberry jam, and bring to a simmer. Taste, adding salt and pepper, and more wine or jam to balance the sauce. Stir in the blueberries and cook gently. Set aside.

On a hot grill, brown the duck breast with the skin side up first. Turn the breasts so the skin side is down. When the fat in the skin flames, turn of the heat, and continue cooking until the breasts are medium/rare. Remove from heat and slice the duck breast into slices. Arrange the slices on a platter and pour the sauce over the duck. Garnish with sprigs of fresh thyme.
http://www.mpbn.net/whatsforsuppah/grilledduck.html

Answer 2

Well, you can buy a variety of blueberry muffin mixes in the packaged cake section of your grocery store. Or you can buy Bisquick baking mix. It has a recipe on the box. Or you can make them from "scratch" with a recipe: 1 3/4 cups flour 1/4 tsp salt 1/3 cup sugar 2 tsp baking powder 2 eggs 1/4 cup melted butter 3/4 cup milk 1 cup fresh blueberries or 1 cup frozen blueberries (thawed & drained) or 1 cup canned blueberries (drained) Mix together all dry ingredients. Beat the eggs in a separate bowl. Beat in the milk and the butter. Mix the dry ingredients with the wet ingredients just until mixed. Do not over mix. Fold in the blueberries, again just until mixed. Either grease the sides and bottoms of muffin tins or place paper cupcake papers in muffin tins. Fill each cup 2/3 full. Bake in preheated oven at 400 degrees for 20 - 25 minutes. Let cool for about 5 minutes before removing from pans. Best if eaten while still warm. Makes 2 dozen Enjoy!

Answer 3

blue berry pancakes yummy
blue berry muffins with crunchy sugary topping yum
blue berry pie
blue berry compote
blue berry jam or jelly

Answer 4

Blueberry pancakes! YUMMMMMMMMM! Or muffins!

Answer 5

. Blueberry Pancakes

Use fresh or frozen blueberries in this pancake recipe.

INGREDIENTS:
2 eggs, separated
1 1/2 cups sifted all-purpose flour
2 1/4 teaspoons baking powder
3 tablespoons sugar
3/4 teasooon salt
1 cup milk
3 tablespoons butter, melted
1 cup fresh or frozen thawed blueberries, rinsed
PREPARATION:
In a small bowl, beat egg whites until stiff; set aside.
In a separate bowl, sift together flour, baking powder, sugar and salt. Beat egg yolks in a medium mixing bowl; add milk and melted butter.

Stir egg mixture into dry ingredients; mix until batter is smooth and stir in blueberries. Fold in beaten egg whites. Bake on hot greased griddle.
Makes 12 pancakes.

2. Blueberry Pancakes

1 egg
3/4 cup milk
2 tsp. oil
1 cup pancake and waffle mix
1 cup POST SELECTS BLUEBERRY MORNING Cereal
1 cup raspberries
1 cup blueberries
2 Tbsp. powdered sugar

BEAT egg with milk and oil in large bowl with wire whisk until well blended. Add pancake mix; stir just until moistened. Stir in cereal. Let stand 5 minutes.

LADLE batter onto hot griddle or into hot skillet, using 1/4 cup of the batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.

SERVE topped with berries and powdered sugar.


3. Blueberry Pancakes
(4 servings)

1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 tablespoon white suga
1 egg
1/2 cup plain yogurt
1/2 cup milk
2 tablespoons vegetable oil
3/4 cup fresh blueberries
Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.

In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.

Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.

NOTE: When blueberries are out of season, use thawed frozen blueberries.


Maine Wild Blueberry Streusel Coffee Cake

2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
1-1/2 cups Maine wild blueberries
2 brown eggs
1/2 cup milk
1/2 cup butter, melted and cooled
2 tablespoons sugar for top

Sift and combine dry ingredients in mixing bowl.

Add blueberries. In another bowl, beat eggs, milk and melted butter. Combine milk mixture with the dry ingredients. Stir until blended.
Put half of the batter in a greased and floured 9" square pan. Sprinkle streusel (recipe follows) over batter. Spread remaining batter over streusel and top with 2 tablespoons sugar. Bake at 400 for 35 minutes. Test with knife tip in center. Cool before cutting.

STREUSEL MIXTURE:

1/2 cup flour
1/4 cup brown sugar
1 teaspoon cinnamon
1/3 cup cold butter
1/4 cup walnuts, chopped

Cut the cold butter into the dry ingredients until uniformly crumbly, add nuts

Answer 6

i hope you're making pancakes.