Summer Salad with Blueberries

Whether it’s the hot weather or a meatless Monday, a good salad always comes in handy. This is one of my summer favorites:

BLUE SALAD (WITH GREEN)

1 head leaf lettuce or 6 cups mixed greens
1 cup blueberries
1 cup crumbled blue cheese
3 tablespoons chopped chives or scallion tops
1/3 cup olive oil (or use avocado oil)
3-4 tablespoons Balsamic vinegar
1/4 cup chopped toasted almonds, optional
Tear the lettuce into smaller pieces and place them in a salad bowl. Add the blueberries, cheese and chives and toss the ingredients. Pour in the olive oil and toss the ingredients again. Add 3 tablespoons of the Balsamic vinegar, toss and taste, add more Balsamic vinegar to taste. Serve and garnish with the toasted almonds if desired.

Makes 4-6 servings

Nectarine and Blueberry Crisp II

My grand daughter and her friend decided to make my Nectarine and Blueberry Crisp recipe this weekend, but had to change it somewhat to make it gluten free. I told her what to substitute and how to change quantities. They said it was amazingly delicious, the top came out nicely browned and the fruit and sauce perfect! I say bravo! Here is the gluten free version:

NECTARINE AND BLUEBERRY CRISP

1 cup gluten free flour
3/4 cup old fashioned oats
1/2 cup brown sugar
1 teaspoon cinnamon
pinch of salt
1/2 cup butter (or use margarine, solid coconut oil, vegetable shortening or a combination of these)
3 large ripe nectarines or peaches
4 cups fresh blueberries
1/3 cup sugar
2 tablespoons lemon juice
4 teaspoons cornstarch

Preheat the oven to 375 degrees. Combine the 1 cup GF flour, oats, brown sugar, cinnamon and salt in a bowl. Cut the butter into chunks and work into the dry ingredients until the mixture is crumbly. Set aside. Cut the nectarines into chunks and place them in a bowl. Add the blueberries, sugar, lemon juice and cornstarch and toss ingredients. Spoon into a baking dish. Top with the crumb mixture. Bake for about 45 minutes or until the top is golden brown.

Makes 8 servings

#glutenfree #glutenfreecrisps #glutenfreeblueberrycrisp #blueberrycrisp #blueberrycrumble #glutenfreeblueberrycrumble #blueberrynectarinecrisp #fruitcrisp #fruitcrisps

Mascarpone Dip for Strawberries

You know that Christmas carol “Joy to the world?” That’s what I started humming when I spotted these strawberries at a local market today. I bought a lot of them. The ones in the bowl are my portion! They are so perfect they don’t need anything. No sugar or sauce or whipped cream or anything. But if you insist, here’s a lovely dip for strawberries: MASCARPONE DIP
1/2 cup whipping cream
1/3 cup mascarpone cheese (or use cream cheese at room temperature)
2 tablespoons dark rum, orange flavored brandy or orange juice
1 tablespoon confectioners’ sugar
Beat the ingredients together until well blended

Strawberries Romanoff Shortcake

What would you do with these fabulous strawberries? Me? Just eat them as is. Because these days it’s almost impossible to find strawberries that actually taste like strawberries. Certainly not in a supermarket and even at a Farmer’s market it’s hit and miss. But, I’m thinking — it’s also nice to make something a bit special when you have berries this good. So maybe Strawberry Shortcake (using homemade biscuits - I posted a recipe a few days ago) and whipped cream (or sorbet) on top. But even better - Strawberry Shortcake with Strawberries Romanoff! Winner!

STRAWBERRIES ROMANOFF SHORTCAKE

• 2 pints strawberries

• 2 tablespoons sugar

• 1/4 cup orange flavored brandy

• 3 tablespoons orange juice

• 8 biscuits

• whipped cream or sorbet

Wash the berries and slice them into a bowl. Sprinkle with the sugar and pour in the brandy and orange juice. Toss the ingredients and let rest for at least one hour, tossing the ingredients occasionally. Cut the biscuits in half. Place the bottoms of each on dessert plates. Layer with equal amounts of berries and whipped cream. Cover with the biscuit tops. Makes 8 servings #strawberry #strawberries #strawberryshortcake #strawberriesromanoff

Blueberry Buttermilk/Yogurt Muffin

It’s not exactly blueberry season here. In fact it’s gloomy and a big rain and windstorm is likely. And I do have some blueberries that aren’t exactly perfect summer blueberries. So I decided to use them to make some blueberry muffins, which are exactly perfect and also cheerful looking enough to brighten my morning.

I usually have buttermilk in my house because I like to bake with it. I also have a canister of buttermilk powder just in case….. however, if you don’t have buttermilk you can use plain kefir or yogurt (stir it to loosen it a bit) or use 1 tablespoon lemon juice plus enough milk to equal one cup and let it stand for 5 minutes. 

Brighten your day with these:

BLUEBERRY MUFFINS

• 4 tablespoons butter

• 1-3/4 cups all-purpose flour

• 1/4 cup sugar

• 1-1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 3/4 teaspoon salt

• 1 tablespoon grated fresh orange zest

• 1 cup buttermilk or 1-1/4 cups plain yogurt, stirred

• 1 large egg

• 3/4 teaspoon vanilla extract

• 1 cup fresh blueberries

Preheat the oven to 400 degrees. Place 10 muffin liners inside a muffin pan or lightly grease the hollows. Melt the butter and set it aside. In a bowl mix the flour, sugar, baking powder, baking soda, salt and orange zest. In a second bowl, mix the buttermilk, egg and vanilla extract. Pour the liquid ingredients plus the melted butter into the flour mixture and stir only to blend ingredients (do not mix vigorously). Fold in the berries. Drop the batter in equal amounts into the prepared muffin tin cups (the number will depend on the size of the muffins) to about 2/3 filled. Bake for 22-26 minutes, depending on size, or until a cake tester inserted into the center comes out clean.

Makes 10

Nectarine and Blueberry Crisp

It’s getting to be that time of year in Connecticut — when the produce is at its summer peak and you know there’s only about a month to eat it up and use it up before the Jewish holidays come and we focus more on festive dinners and heartier food.

The nectarines couldn’t be better than they are right now — so here’s a treat that’s perfect for now. But here’s the thing — you can freeze this and reheat for a holiday dinner. The recipe can be either dairy or dairy-free.

Nectarine and Blueberry Crisp

• 1 cup all-purpose flour

• 3/4 cup old fashioned oats

• 1/2 cup brown sugar

• 1 teaspoon cinnamon

• pinch of salt

• 1/2 cup butter (or use margarine, solid coconut oil, vegetable shortening or a combination of these)

• 3 large ripe nectarines or peaches

• 4 cups fresh blueberries

• 1/3 cup sugar

• 2 tablespoons lemon juice

• 2 tablespoons all-purpose flour

Preheat the oven to 375 degrees. Combine the 1 cup flour, oats, brown sugar, cinnamon and salt in a bowl. Cut the butter into chunks and work into the dry ingredients until the mixture is crumbly. Set aside. Cut the nectarines into chunks and place them in a bowl. Add the blueberries, sugar, lemon juice and flour and toss ingredients. Spoon into a baking dish. Top with the crumb mixture. Bake for about 45 minutes or until the top is golden brown.

Makes 8 servings

Sugar Crusted Blueberry Muffins

This year’s blueberry crop has been magnificent. We’ve been eating them for snacks and with granola or cereal for breakfast and with some shlag for dessert.

But I’ve also made several kinds of quickbread, muffins and such. I give away a lot and always put some in the freezer just in case I get some unexpected company.

These sugar-crusted muffins were especially delicious so I am making them again when my cousins come for a summer sleepover.

Coffee, some eggs and muffins — breakfast is done.

Sugar Crusted Blueberry Muffins

• 2 cups all-purpose flour

• 1/3 cup sugar

• 3/4 teaspoon salt

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 cup plain yogurt, preferably Greek style

• 6 tablespoons avocado oil (or use vegetable oil or melted, cooled butter)

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup blueberries

• 1-2 tablespoons crystal sugar (or use turbinado sugar)

Preheat the oven to 400 degrees. Place muffin liners inside a muffin pan or lightly grease the hollows. Mix the flour, sugar, salt, baking powder and baking soda in a bowl and set aside. In another bowl, combine the yogurt, avocado oil, eggs and vanilla extract and whisk them together until well blended. Pour the yogurt mixture into the flour mixture and mix the ingredients until they are well blended. Fold in the blueberries. Spoon equal amounts of batter into each muffin pan hollow. Sprinkle the tops with some of the crystal sugar. Bake for about 22 minutes or until a cake tester inserted into the center comes out clean.

Makes 10

Blueberry-Orange Crumb Cake

Post Passover — what could be better than a slice of crumb cake chock full of fresh blueberries?

Blueberry-Orange Crumb Cake

Crumb Layer:

• 1/2 cup all-purpose flour

• 1/2 cup quick oats

• 1/2 cup shredded coconut

• 1/4 cup brown sugar

• 1 teaspoon grated orange zest

• 6 tablespoons melted coconut oil (or use butter)

Place the flour, oats, coconut, brown sugar and orange zest in a bowl and mix until well blended. Pour in the coconut oil and blend it in. Crumble the mixture with your fingers or a fork and set it aside.

Cake:

• 2 cups all-purpose flour

• 1/2 cup sugar

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 1 tablespoon grated orange zest

• 2 large eggs

• 1 cup orange juice

• 1-1/2 teaspoons vanilla extract

• 1/2 cup melted coconut oil (or butter)

• 2 cups blueberries

Preheat the oven to 350 degrees F. Lightly grease a 9-1/2-inch springform pan. Combine the flour, sugar, baking powder, baking soda, salt and orange zest in the bowl of an electric mixer. In another bowl, combine the eggs, orange juice, vanilla extract and melted coconut oil. Pour the liquid ingredients into the dry ones and stir only to combine: do not overbeat. Turn the batter into the prepared pan. Top with the berries. Cover with the crumb layer. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean.

Makes one cake serving 8

Blueberry Pie with Oat-Coconut Streusel

I find this very difficult to believe, but there are actually some people in my family who don’t like pie.

Huh?

For me, pie is the ultimate dessert. Tender, crumbly golden brown crust. Just a little sweet and with enough salt, fresh fruit and maybe a hint of seasoning. Pie isn’t fancy and doesn’t need to be.

So who could not like it?

Once I asked my husband Ed why he didn’t eat my pie. I thought maybe it was because he grew up in a cake-and-canned-fruit-for-dessert house.

But he told me that he doesn’t like the top crust. He would eat pie if it had a streusel top.

I made those of course, but the problem with a standard, flour-based streusel top is that if you don’t eat the pie right away — like in my case, I bake a half dozen at a time when I can get good fruit — and you freeze it, then the streusel gets all soggy. And unlike regular pie-crust pie, it never bakes back crumbly and crispy. It looks awful too.

Recently I figured out a way to make a pie with a streusel type top that you can actually refrigerate or freeze and it will stay (or reheat to) crisp and crumbly: use a mixture designed for a fruit crisp. These bake properly because they usually contain ingredients (like nuts and oats) that create a firm texture.

As this one did.

I made this blueberry pie with a top crust that I’ve used for fruit crisp. This pie is the best of both worlds: a bottom crust and pie shape for those of us who adore real pie and a top crunchy streusel crust that stays crispy for those who prefer fruit crisp.

Blueberry Pie with Oat-Coconut Streusel

• 1 recipe Oat-Coconut Streusel (see below)

• 5 cups blueberries

• 1/2 cup sugar

• 5 tablespoons flour

• 3/4 teaspoon cinnamon

• 1/4 teaspoon salt

• 2 tablespoons lemon juice

• 1 9-inch unbaked pie crust

Preheat the oven to 375 degrees. Prepare the Oat-Coconut Streusel and set aside. Mix the blueberries, sugar, flour, cinnamon, salt, and lemon juice in a large bowl. Pour the blueberry filling into the pie crust. Cover with the streusel. Bake about one hour or until top is golden brown.

Oat-Coconut Streusel

• 1/2 cup flour

• 1/2 cup grated coconut

• 1/2 cup old fashioned oats

• 1/2 cup chopped nuts

• 1/4 cup brown sugar

• 1/2 teaspoon cinnamon

• 6 tablespoons melted butter 

Place the flour, coconut, oats, nuts, brown sugar and cinnamon in a bowl and toss ingredients to distribute them evenly. Pour in the melted butter. Mix until the dry the ingredients are covered with the melted butter.