Posts Tagged ‘Blueberry’

Individual Blueberry Cheesecake with Meyer Lemon Sauce

Posted November 9th, 2012 in Desserts, Recipe

Makes 10 individual cheesecakes

Ingredients:

Crust:

2 1/4 cup graham cracker crumbs
1/2 cup butter or margarine, melted

Filling:

2 (8 oz.) pkg. cream cheese, softened
2 Tbsp. lemon juice
½  cup sugar
1/2 cup heavy cream                                                                                                                                         Dash of salt
1 tsp. vanilla
3 eggs

1 can Oregon Fruit Blueberries well drained and tossed with 1 Tbs flour

Meyer Lemon Sauce

2 Tbs butter
1/4 cup sugar
1/4 cup water
Juice 1 Meyer lemon

Combine all ingredients in a small saucepan. Cook over medium heat, whisking constantly, until mixture boils. Skim off butter solids, if desired.

 

Directions:

1. Combine graham cracker crumbs and butter, press into buttered large muffin tins that have been sprayed with baking spray

2. In a mixing bowl, beat cream cheese until fluffy. Gradually add in lemon juice, sugar, milk, salt and vanilla.

3. Add eggs, 1 at a time, mixing well after each addition.

4. Fold in the drained blueberries very gently

5. Ladle filling into crust each muffin cup.

6. Bake at 325 degrees F for 20 to 25 minutes or until set.

 

Chill completely and then freeze for 30 minutes. Pop out of the muffin tins and turn right side up

 

Blueberry Lavender Martini

Posted August 25th, 2012 in Drinks, Recipe

 

Syrup from one can Oregon Fruit Blueberries

1 tsp culinary lavender

Juice of ¼ lemon

3 shots cold vodka (citrus is great!)

crushed ice

Put the reserved syrup from one can of Oregon Fruit Blueberries in a small saucepan and bring to a boil.  Add 1 tsp culinary lavender (dried). Cover and steep for 10 minutes.  Strain and let cool completely.  Meanwhile, run a lemon slice around the rim of a martini glass and rim the edge with sugar.  Mix the lavender blueberry juice with vodka and a squeeze of lemon in a cocktail shaker.  Add crushed ice and shake vigorously.   Strain into prepared glasses. Garnish with a lavender sprig.

 

Girl’s Night

Posted August 2nd, 2012 in In the Kitchen, Posts

Several of my girlfriends have been getting together for a “girl’s night” about monthly for many years.  Sometimes a husband or two will show up and lately some of our grown daughters just “happen” to be around as well. It is one of my life’s true blessings. This reconnection with the people that love you best, who have watched your kids grow up and love them almost as much as you do, is the true value of being human. These women have joined together in tough times to clean a house, make meals, watch kids or just be there when one of us needed to cry. These are the same women who have never missed an important celebratory event and have provided more laughter than anyone else I know.

In the early years we use to call these “wine nights” and to be honest there is still wine.  The time was more limited when the kids were small so we had to make do with a glass of wine and a few snacks before running off to one activity or another.  Life is a little more leisurely now. We have all moved a little farther away from each other so we have now added a light dinner so we can linger longer and talk more.

I found this recipe on Iowa Girl Eats and I think it will be perfect for Girl’s Night. It is a Quinoa Salad with Corn and Blueberries. Of course it is perfect for summer when corn and blueberries are plentiful. But I think it is also perfect for when you need to make something from the pantry because you just NEED a Girl’s Night impromptu and you have to make something with what you have.  So, of course, I modified this recipe to use canned Oregon Blueberries and canned corn.  Just as delicious, light and healthy. Perfect for the girls.

 

Blueberry, Corn and Quinoa Salad

Posted August 2nd, 2012 in Main Dishes, Recipe, Side Dishes

1 cup quinoa, rinsed well

2 cups chicken broth

1 can corn

1 can Oregon Fruit Blueberries, drained (reserve syrup for popsicles, stay tuned for the recipe!)

1 cup cherry tomatoes, halved

½ cucumber, peeled, seeded and chopped

3 Tbs chopped parsley

1 Tbs chopped basil

1 jalapeno, minced

 

Dressing:

1 tsp lemon zest

4 Tbs. lemon juice

3 Tbs. extra virgin olive oil

1 Tbs. honey

salt and pepper

Add quinoa and broth to a saucepan and bring the broth to a boil. Cover, reduce heat to med-low and cook until quinoa is tender, broth absorbed about 20-25 minutes. Let cool completely.

For the dressing, combine all ingredients and whisk to combine.

Combine all salad ingredients except blueberries.  Add dressing and mix well.  Add blueberries last and gently toss.  Salt and Pepper to taste.

 

Sometimes you just gotta bake

Posted April 13th, 2012 in In the Kitchen, Posts, Tips and Tricks

It has been raining for days.  I love the look of the rain from my windows and everything is very green and lush.  I also appreciate that rain brings snow to the mountains and since I am a skier and have not yet had my fill this year due to a very late, almost non-existent winter rain is good.  But it has been four days and it is mid-April after all.  So, I decided, bake I must!  I started perusing recipes on the internet and one announced itself from the screen.

I really like to serve warm baked goods and coffee on Sundays to my friends before heading out to the farmers market.  Nothing like a fresh baked warm something and good strong coffee.  So I found a Mixed Berry Almond Gratin referred to by its author, The United Soybean Board as a “breakfast gratin”.  Miraculously I had everything I needed in my pantry and fridge.  Of course I always keep Oregon Canned Berries and Cherries on hand and you should too. They are perfect for when you haven’t shopped in a while and don’t have any fresh fruit around.

Anyway… this recipe also found an innovative way to reduce the fat.  A secret ingredient you might not have thought of-tofu!  I just happened to have some left from a salad dressing recipe I got from my niece Leah.  That was how I first learned about substituting tofu for things that beg for creaminess.  WORKS GREAT!

The best part about this recipe is it came together in about 5 minutes. I put it in the oven to bake while I mopped the kitchen floor.  Then I sat down on the couch with my book, watching the rain while the aroma of warm berries filled the house. WOW-this recipe is a keeper. Berries topped with a rich custard and crusty top.

 

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