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Posts Tagged ‘blueberry’

by Caitlin Saniga

Blueberry breakfast pastry with citrus glaze

Mom made a version of this pastry for a brunch she hosted during one of my recent trips home, and I couldn’t stop eating it. She’s made it several times over the years and first got the recipe from a friend, Mrs. Chadwick, a mother of eight who was always having people over and often employed quick, easy recipes. The original recipe includes Bisquick, but I subbed in flour, baking powder and salt instead. Mom’s favorite way to serve this pastry is with either apricot preserves or raspberry jam with a simple milk/confectioners’ sugar glaze. I couldn’t resist trying a citrus glaze on mine. Are you surprised?

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by Sarah Steimer

The inspiration for this pie came from a dessert at Owen & Engine here in Chicago. On the restaurant’s menu right now is a blueberry pie with a cheddar crust, caramel popcorn cobbler and sweet corn ice cream.

For the crust:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 14 tablespoons (1 3/4 sticks) cold unsalted butter, cut into small pieces
  • 4 ounces cheddar cheese, coarsely grated (about 1 1/2 cups)
  • 1/2 cup ice water

Combine the flour, sugar and salt. In a food processor, combine the flour mixture with the butter and pulse until pea-sized pieces appear. Pulse in cheddar cheese. With the food processor running, add the water and mix just until the crust comes together.

Remove the dough from the machine and form into a block-like shape. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to two days.

Once the crust has chilled properly, cut it in half and roll out one half on a lightly floured surface, making it wide enough to overlap the lip of your pie dish by about 1 inch or so. Place the crust in the pie dish and refrigerate. Roll the second half out on a piece of parchment paper, again slightly larger than the dish itself. Refrigerate this half as well, allowing it to remain flat on the parchment paper in the fridge until firm, about 20 minutes.

For the filling

  • 8 cups (about 4 pints) blueberries, picked over
  • 1/2 cup sugar
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • juice of 1/2 lemon
  • 1 egg

Place the blueberries in a large bowl and crush about 1/2 cup’s worth with your hands. Add sugar, butter, cornstarch, flour and lemon juice. Stir to combine. Pour the berry mixture into the prepared pie dish once the crust has set. Allow the berries to mound slightly higher in the center of the dish.

Top the pie with the other half of the crust that has been rolled out, tucking the edges underneath and crimping if desired. Using a sharp knife, cut slits in the crust for steam to escape.

My mom told me my grandfather used to eat apple pie with a slice of cheese, and the idea never appealed to me until more recently. Apple pie and cheese is, however, much more common than blueberry with cheese, so I may use this crust recipe with an apple pie in the fall.

Whisk the egg with 1-2 teaspoons of water and brush the top of the pie crust with the egg mixture, making sure it does not pool. Refrigerate the pie for an additional 30 minutes.

Place the pie on a parchment paper-covered baking sheet and bake at 400 degrees in the lower third of the oven. After 20 minutes, once the crust has begun to golden, lower the heat to 350 degrees and bake for another 40-50 minutes, or until the berry juices begin to bubble and thicken and the crust is golden brown. NOTE: Always check the edges of your crust. If they begin to brown quickly, cover the edges with aluminium foil.

If not eating the pie immediately, cover and refrigerate.

Makes one 9- or 10-inch pie.

Crust recipe adapted from: Martha Stewart

Pie recipe adapted from: Martha Stewart

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by Sarah Steimer

These are exactly what you want to eat in the morning with a cup of tea (or coffee, I don't hate).

  • 1/2 cup (1 stick) unsalted butter, softened and cut into small cubes
  • 1 1/2 cups flour
  • 3/4 cups old-fashioned rolled oats (not quick oats)
  • 1/2 cup packed brown sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 large egg, separated
  • 7 ounces (half of a 14-ounce can) sweetened condensed milk
  • 1/4 cup freshly squeezed lemon juice (about two lemons)
  • 2 tsp grated lemon zest
  • 1 1/4 cups room-temperature blueberries (about 6 oz.), washed and dried on paper towels

Line 8-by-8 inch baking pan with parchment paper, leaving enough overhang on the ends to grab once the bars are done. Spray lining with cooking spray.

Combine flour, oats, sugar, salt and baking powder until combined. Add the butter and mix with you hands until the mixture resembles coarse crumbs. Set aside one cup of the crumb mixture in a small bowl for the topping.

Add the egg white to the remaining crumbs. Dump the crust mixture into the prepared pan and press into the bottom to form a level crust.

Bake the crust at 350 degrees for about 12 minutes, or until the top feels dry to the touch.

While the crust bakes, whisk the condensed milk, lemon juice, zest and egg yolk in a medium bowl. Set aside to thicken for 5 minutes.

When the crust is out of the oven, sprinkle blueberries evenly over it. Drop spoonfuls of the lemon curd mixture over the blueberries and spread gently to distribute evenly.

Bake about 8 minutes, until the lemon mixture begins to form a shiny skin (I’ve been getting the weirdest descriptions in my recipes lately).

Pull the bars out of the oven and sprinkle the cup of reserved crumb topping over the bars.

Bake 25-30 minutes more, until filling is bubbly and the topping is lightly browned.

Cool the finished bars in the pan on a rack for about an hour. Carefully lift them out of the pan using the parchment overhang and transfer to a wire rack to cool completely. Chill in the refrigerator before cutting for cleaner cuts.

I cut mine into 20 pieces, about 2-inch squares.

Recipe adapted from: The Craving Chronicles

Photos: Sarah Steimer

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