BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE
Provided by Ina Garten
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees. Butter a 9-by-13-inch cake pan or baking dish.
- For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) Pour half the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
- Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
- Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10 to 15 minutes. Cut the blintzes in squares and serve warm with the Fresh Blueberry Sauce.
- Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.
BASIC VINAIGRETTE
Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
- Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.
BLUEBERRY VINAIGRETTE DRESSING
Yummy vinaigrette dressing with a nice richness thanks to some balsamic vinegar and fresh blueberries! I prefer a little less oil for a thicker dressing and my husband prefers a little more oil for a thinner dressing.
Provided by FAIRUZAH
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 14
Number Of Ingredients 5
Steps:
- Combine oil, blueberries, white vinegar, balsamic vinegar, and honey together in a food processor; blend until smooth.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 3.6 g, Fat 11.7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.8 g, Sodium 0.7 mg, Sugar 3.3 g
EASY STRAWBERRY VINAIGRETTE
This strawberry vinaigrette changed the way I eat salads. It's easy, delicious, and low-calorie. I like it with a spinach, almond, and feta salad.
Provided by Courtney
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 9
Number Of Ingredients 6
Steps:
- Blend strawberries, honey, apple cider vinegar, olive oil, salt, and black pepper together in a blender until smooth.
Nutrition Facts : Calories 50.3 calories, Carbohydrate 6.2 g, Fat 3 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.4 g, Sodium 65.5 mg, Sugar 5 g
BLUEBERRY GALETTE
i love this because i can use a prepared pie crust and it's quick to throw together. berries are my favorite part of summer.
Provided by chia2160
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 425.
- line a baking sheet with foil and spray with non stick spray.
- in a large bowl stir together blueberries, cornstarch, lemon zest and juice, 1/2 c sugar, cinammon and salt until combined.
- unwrap the pie dough and unfold onto a baking sheet.
- spoon the berry mixture into the center of the dough, leaving a 1 inch border.
- fold the edge of dough over the berries, pleating.
- dot butter over top of blueberries, brush the pastry with beaten egg.
- sprinkle pastry edge with remaining sugar.
- bake for 25-30 minutes until bubbling.
- garnish with grated zest, if desired.
VERY BEST BLUEBERRY COBBLER!
I've tinkered and tinkered, and this is the very best blueberry cobbler recipe I've found. Cakey/biscuit topping with a slight crunch on top and ooey gooey delicious blueberries hidden on the bottom. It can also work with other fruit fillings. Works best with delicious fresh blueberries and is the perfect summer treat.... An amalgamation of mine and my grandmother's cobbler recipe.... I think it is the best! Serve plain or with whipped cream. Enjoy!
Provided by FRIENDLYFOOD
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
- In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
- Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.
Nutrition Facts : Calories 478.3 calories, Carbohydrate 87.7 g, Cholesterol 33.8 mg, Fat 12.9 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 7.9 g, Sodium 339.9 mg, Sugar 55.3 g
BIBB LETTUCE SALAD WITH BLUEBERRY VINAIGRETTE
Make and share this Bibb Lettuce Salad With Blueberry Vinaigrette recipe from Food.com.
Provided by carolinafan
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine lettuce, onion, blueberries, and walnuts.
- Drizzle with half of the Blueberry Vinaigrette, tossing to coat.
- Serve remaining vinaigrette on the side.
- To prepare Blueberry Vinaigrette:.
- In the work bowl of a food processor, combine all ingredients.
- Pulse until smooth.
- Refrigerate until serving time.
Nutrition Facts : Calories 731.9, Fat 69.1, SaturatedFat 7.8, Sodium 297.8, Carbohydrate 28.2, Fiber 6, Sugar 17.4, Protein 9.4
GREEN SALAD VINAIGRETTE
Steps:
- In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, 1/2 teaspoon salt, and 1/8 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Place the greens in a serving bowl and toss them with enough dressing to moisten. Serve immediately.
LEMON BLUEBERRY SNACKING CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h25m
Yield 12 servings
Number Of Ingredients 21
Steps:
- To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
- For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
- Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
- Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
- Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
- With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
- Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
- Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
- Slice and serve immediately or cover and leave at room temperature until ready to serve.
- Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.
BLUEBERRY VINAIGRETTE
This vinaigrette is very versatile, in that it can be used for dressing a salad, or to garnish mussels on the half shell as an hors d'oeuvre. So Delicious!!
Provided by Chef mariajane
Categories Salad Dressings
Time 5m
Yield 2 cups
Number Of Ingredients 8
Steps:
- In a mixing bowl, add mustard, salt, pepper and garlic. Crush the garlic while mixing the ingredients.
- Add balsamic vinegar, maple syrup, blueberry juice and oil. Whisk until it emulsifies. Refrigerate for 30 minutes. For best results, make the previous day.
Nutrition Facts : Calories 786.4, Fat 72.9, SaturatedFat 9.4, Sodium 600.6, Carbohydrate 36.7, Fiber 0.1, Sugar 32, Protein 0.2
KENTUCKY BIBB SALAD WITH APPLE CIDER VINAIGRETTE
This salad is served at many Kentucky Derby parties. It makes a great summertime salad and the bite from the vinaigrette is just perfect.
Provided by Sassy in da South
Categories < 60 Mins
Time 50m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Basic Recipe: Remove roots from Bibb lettuce and cut into quarters. Toss with apple cider vinaigrette, bleu cheese, candied pecans and strawberries. Place on serving platter and garnish with cinnamon raisin croutons.
- To Make Candied Pecans: Mix powdered sugar and water. Dust pecans with powdered sugar mixture on parchment paper and bake at 275 degrees for 20 minutes, or until golden brown.
- To Make Apple Cider Vinaigrette: Combine all ingredients together in a large mixing bowl, except the olive oil. Add the olive oil gradually and whisk until thoroughly mixed.
- To Make Cinnamon Raisin Croutons: Cut bread into ½ inch cubes. Melt butter and toss bread cubes with butter. Bake at 350 degrees for 10 minutes.
Nutrition Facts : Calories 2017, Fat 206.7, SaturatedFat 57.9, Cholesterol 164.7, Sodium 2131.2, Carbohydrate 29.4, Fiber 8.5, Sugar 16.6, Protein 20.2
BLUEBERRY-GINGER SLAB BISCUITS
These pillowy biscuits are layered with blueberry jam and chewy candied ginger, but feel free to use any other combination of preserves and nuts or dried fruit.
Provided by Tara O'Brady
Categories Biscuit Butter Ginger Oat Lemon Egg Sour Cream Buttermilk Vanilla Blueberry Lemon Juice Breakfast Christmas Brunch Bake Vegetarian
Yield Makes 12
Number Of Ingredients 17
Steps:
- Preheat oven to 425°F. Lightly coat a 13x9" baking pan or dish with nonstick spray. Whisk baking powder, salt, ground ginger, 4½ cups (563 g) all-purpose flour, ½ cup (45 g) oats, and ¼ cup (50 g) sugar in a large bowl to combine. Grate butter into dry ingredients on the large holes of a box grater, then lightly toss to coat. Add lemon zest and toss again. Freeze 10 minutes.
- Whisk egg, sour cream, buttermilk, and vanilla in a medium bowl to combine. Add all but 1 Tbsp. egg mixture to flour mixture and mix with a fork just until combined. Set remaining egg mixture aside for brushing over biscuits. Knead mixture in bowl with your hands until it roughly comes together.
- Turn out dough onto a lightly floured surface and gently pat together. Dusting with flour as needed, gently roll out to a 16x12" rectangle.
- Stir jam and lemon juice together in a small bowl. Spread over half of dough, staying just shy of edges. Scatter berries and candied ginger over. Fold side of dough without toppings up and over filling and gently press to seal. Using a bench scraper or a knife, cut biscuits into 12 portions. Arrange portions as they were cut in prepared pan. Brush with reserved egg mixture and sprinkle top with remaining 2 Tbsp. oats and 4 tsp. sugar.
- Bake biscuits until puffed and golden, 30-35 minutes. Transfer pan to a wire rack and let cool 10 minutes before serving.
BERRY VINAIGRETTE
A colourful way to liven up your favourite summer salad
Provided by Good Food team
Categories Condiment, Dinner, Lunch, Supper
Time 10m
Yield Makes about 150ml/¼ pint
Number Of Ingredients 7
Steps:
- Shake the oils and vinegar in a bottle or jar with a tight-fitting lid until blended. Season with salt if you want, and pepper, then drop in the fruit. Shake gently before using. Keeps in an airtight container in the fridge for up to 3 days.
Nutrition Facts : Calories 30 calories, Fat 3 grams fat, Sodium 0.13 milligram of sodium
BLUEBERRY VINAIGRETTE - TASTE OF NOVA SCOTIA
Quick to put together, and extremely tasty. This delightful recipe was compliments of Taste of Nova Scotia and was created by Sean Laceby of the Blomidon Inn in Wolfville. My good friend Gail has also made this with strawberries as well as peaches (her favourite). This is one quarter of the original recipe, which was listed as serving 4 - 8. As Gail mentions, this would only apply if you planned to serve it as a beverage. ;) If you have issues with small seeds, it would be a good idea to strain before bottling. I don't know how long it keeps, but I would think you'd be safe if used within a week. I'm still breathing, so I guess that's a good indicator.
Provided by Diana 2
Categories Low Protein
Time 5m
Yield 1 1/4 cups, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a blender or food processor, combine all ingredients.
- Blend until well combined and smooth.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 256.9, Fat 20.3, SaturatedFat 2.8, Sodium 2.2, Carbohydrate 20.2, Fiber 0.5, Sugar 19.3, Protein 0.2
ICEBERG LETTUCE WITH BLUE CHEESE VINAIGRETTE
Salad is easy when you don't have to chop, shred,or tear any greens. Just quarter a head of iceberglettuce, and top with a zesty blue cheese vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 7
Steps:
- Whisk together vinegar, shallot, and mustard. Pour inoil in a slow, steady stream, whisking constantly untilemulsified. Whisk in half the blue cheese. Season with salt.
- Arrange lettuce wedges on a platter. Drizzle withvinaigrette. Sprinkle with remaining blue cheese, andseason with pepper.
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