Sandra Kelly Cain
Blueberries
For Better Living
There's nothing more delicious than blueberries. A staple of our early ancestors, they're as much a part of our heritage as country quilts and wood-burning stoves. In addition to their visual appeal, intense blue color and sweet delectable flavor, blueberries are a healthy and convenient food. Luscious, sweet blueberries are low in fat, sodium free and a good source of both fiber and vitamin C. In fact, a one cup serving of fresh blueberries will give you five grams of fiber - more than most fruits and vegetables - and 15% of your daily vitamin C at a cost of only 80 calories.
Blueberries are probably the easiest fruit to prepare and serve. There's no peeling, pitting, coring, or cutting. Just rinse, eat and enjoy!
For optimal storage, berries should be refrigerated, but not washed until needed. Once chilled, they will maintain their quality from 10 days to two weeks. Remember, both frozen and fresh berries should be rinsed and drained just before serving.
Blueberries may change color when cooked. Acids, such as lemon juice and vinegar, cause the blue pigment in the berries to turn reddish. Blueberries also contain a yellow pigment, which in an alkaline environment, such as a batter with too much baking soda, may give you greenish-blue berries.
To reduce the amount of color streaking, stir your blueberries in last to your cake or muffin batter. For pancakes and waffles, add the blueberries as soon as the batter has been poured on the griddle or waffle iron. This will make the pancakes prettier and they’ll be easier to flip.
Freezing Instructions
The secret to successful freezing is to use berries that are unwashed and completely dry before placing them in the freezer. Completely cover the blueberry containers with plastic wrap, store in an airtight, resealable plastic bag, or arrange dry berries in a single layer on a cookie sheet. When frozen, transfer berries to plastic bags or freezer containers.
Blueberries should be kept frozen and any unused portion promptly returned to the freezer. If not used immediately, cover and refrigerate thawed berries and use within three days.
Source: North American Blueberry Council
Winners of the 2008 Ammon Blueberry Cooking Contest
Youth Breakfast: First Place - Leighanne Kelly; Second Place - Meranda Dennis; Third Place - Samantha Marshburn.
Youth Dessert: First Place - Allen Monk; Second Place - Mattie Bishop; Third Place - Brandie Rhodie-Hollis.
Youth Salad: First Place - Leighanne Kelly; Second Place - Allen Monk.
Adult Breakfast: First Place - Melanie Wheeless; Second Place - Peggy Monk; Third Place - Jane Ross.
Adult Dessert: First Place - Shane Hulet; Second Place - Melanie Wheeless; Third Place - Katherine Evers.
Adult Salad: First Place - Jane Ross; Second Place - Peggy Monk.
Recipes:
Lemon Bavarois with Blueberry Sauce
Makes 6 servings.
3/4 cup of strained lemon juice
4 egg yolks
1 cup sugar
2 teaspoons of gelatin
grated peel of 1 lemon
1/2 teaspoon vanilla
2 cups of whipped cream
2 egg whites
1 pinch of salt
Sauce:
2 cups of blueberries
2 TBSP sugar
1-1/4 cups sparkling grape juice
3 TBSP brandy
1 TBSP butter
1 teaspoon cornstarch
1 pinch cinnamon
Line a 4x8-inch rectangular loaf pan with parchment paper letting it come over the edges of the mold. Dissolve gelatin in a little cold water. In a saucepan, whisk in the egg yolks with sugar. Add the lemon juice and 4 tablespoons of water. Cook on low heat for about 10 minutes, stirring continuously. Remove from heat, add gelatin and carefully stir. Let cool. Add the lemon peel and vanilla. Beat egg whites and salt to stiff peaks and fold into cold mixture. Fold in the whipped cream and pour preparation into the mold. Refrigerate at least 4 hours.
To make the sauce: Rinse blueberries and soak for 1 hour and 30 minutes in the sparkling grape juice with cinnamon and sugar. After soaking, put blueberry mixture in a saucepan and bring to boil on low heat; add brandy and cornstarch mixed with the butter. Simmer for 10 minutes. Remove from heat. Keep a tablespoon of blueberries and blend the rest of the mixture into a smooth consistency, in a food processor.
To assemble: Turn the bavarois onto a large serving dish and remove the parchment paper. Decorate with reserved blueberries. Cover with the sauce and serve.
Allen Monk
Caramel Blueberry Apple Cake
CAKE:
1-1/2 cups vegetable oil
1-1/2 cups sugar
1/2 cup packed brown sugar
3 cups all purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup blueberries
2 large apples, peeled and diced
1 cup pecans, chopped
Combine sugars, add eggs one at a time. Beat well after each egg. Combine dry ingredients; add to batter and stir well. Fold in apples and blueberries. Put in a greased and floured 10-inch tube pan. Cook for 325 degrees F. for 1-1/2 hours. Cool about 10 minutes. Remove from pan.
CARAMEL ICING:
1/2 cup packed brown sugar1/2 cup butter
1/3 cup half and half creamDash of salt
1 cup confectioners sugar
In top of double boiler, over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved. Cool to room temperature. Beat in confectioners sugar until smooth. Drizzle over cake.
Shane Hulet