ALTON BROWN'S BLUEBERRY SODA FROM GOOD EATS (FOOD NETWORK)
Make and share this Alton Brown's Blueberry Soda from Good Eats (Food Network) recipe from Food.com.
Provided by The College Cook
Categories Punch Beverage
Time 17m
Yield 12 Drinks worth of Syrup, 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the blueberries and the water into a medium saucepan, set over medium-high heat and bring to a boil.
- Reduce the heat to low and simmer for 15 minutes.
- Remove the saucepan from the heat and pour the mixture into a colander lined with cheesecloth that is set in a large bowl.
- Allow to cool for 15 minutes.
- Gather up the edges of the cheesecloth and squeeze out as much of the liquid as possible.
- Discard the skin and pulp.
- Return the blueberry juice to the saucepan along with the sugar and lime juice.
- Place over medium high heat and stir until the sugar has dissolved.
- Bring to a boil and cook for 2 minutes.
- Remove from the heat and transfer to a heatproof glass container and place in the refrigerator, uncovered, until completely cooled.
- Before Serving: Combine 1/4 cup of the liquid with 8-ounces of carbonated water and serve over ice.
BLUEBERRY BUCKLE
Provided by Alton Brown
Categories dessert
Time 1h10m
Yield 1 (9-inch) cake
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 375 degrees F.
- Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
- In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
- In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
- For the topping: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
BLUEBERRY MUFFINS
Steps:
- Preheat oven to 380 degrees F.
- In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
- In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
- Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
BLUEBERRY MUFFINS à LA ALTON BROWN (GOOD EATS ON FOOD NET
We tried this recipe because I was craving having blueberry streusel scones (# 244646) again. However, I am trying to cut down on my saturated fat and cholesterol, so we looked for something to fill that baked goods craving without blowing my daily saturated fat limit, and Alton Brown is often a decent place to start. We used whole wheat pastry flour with some flax meal thrown in for good measure, frozen blueberries allowed to thaw slightly, and a silicon muffin tin. They were somehow dense and light at the same time, and had an interesting buttermilk note (we assume from the yogurt). Also, Alton says muffins are really more like pancakes than cupcakes!
Provided by Chellerystick
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 380 degrees F.
- Whisk together "wet" ingredients: sugar, oil, egg and yogurt.
- Sift together "dry" ingredients: flour, baking soda, baking powder, and salt.
- Toss blueberries with 1 T. of dry mix.
- Add wet ingredients to the remaining dry ingredients.
- Stir mixture for a count of 10. (Do not overstir.).
- Add 1 cup blueberries to batter and stir 3 times. (Do not overstir.).
- Spray or line muffin tins and add batter (e.g. with #20 scoop).
- Press remaining berries lightly into tops of muffins.
- Put in oven and raise temp to 400.
- Bake 20 to 25 minutes; rotate at midpoint.
- Remove and invert onto towel to cool.
Nutrition Facts : Calories 287.8, Fat 10.5, SaturatedFat 1.8, Cholesterol 20.3, Sodium 205.7, Carbohydrate 45, Fiber 1, Sugar 19.5, Protein 3.9
ALTON BROWN'S BLUEBERRY BUCKLE (GOOD EATS)
Make and share this Alton Brown's Blueberry Buckle (Good Eats) recipe from Food.com.
Provided by Snoozlepip
Categories Breads
Time 1h25m
Yield 1 Coffee Cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- FOR THE CAKE: Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
- In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
- In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
- FOR THE TOPPING: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork (or your fingers) to combine. Continue until the mixture has a crumb-like texture.
- Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
Nutrition Facts : Calories 204.4, Fat 6.6, SaturatedFat 3.9, Cholesterol 27.6, Sodium 104.7, Carbohydrate 34.6, Fiber 1, Sugar 18.2, Protein 2.5
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