Blueberry Cooking Class Recipes
- 10 fresh mint leaves, plus sprigs for garnish
- 2 teaspoons sugar
- 1 cup fresh blueberries, plus extra for garnish
- 3 limes, 2 juiced and 1 cut into wedges
- 10 ounces sparkling water
Muddle together the mint and sugar in a cocktail shaker, or in the bottom of a pitcher. Add the blueberries and lightly muddle. Add the lime juice and some ice to the pitcher and stir well. Pour in the sparkling water. Garnish with a lime wedge, a few blueberries and a sprig of mint, and serve.
- 2 1/4 pounds blueberries
- 3 3/4 cups sugar
- Juice of 1 small lemon
Rinse the blueberries in cold water without soaking them.
Place blueberries in preserving pan with the sugar and lemon juice. Bring to a simmer.
Bring to a boil over high heat, stirring gently.
Continue to cook over high heat for 5 to 10 minutes, stirring and skimming as necessary.
Check set (mixture should reach 221 degrees).
Pour the jam into sterilized jars, filling to the fill line. Repeat process with remaining jars. Put lids and rings on jars and tighten; do not overtighten. At this point, jam may be kept refrigerated up to 1 month.
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 5 tablespoons unsalted butter, cold, cut in chunks
- 1 cup fresh blueberries
- 1 cup heavy cream, plus more for brushing the scones
- 1/2 cup freshly squeezed lemon juice
- 2 cups confectioners' sugar, sifted
- 1 tablespoon unsalted butter
- 1 lemon, zest finely grated
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
Blueberry BBQ Sauce
- 3 pints blueberries
- 1/2 cup brown sugar
- 1 cup balsamic vinegar
- 1 cup red wine vinegar
- 1 clove garlic, minced
- 1 onion, sliced
- 1 habanero pepper
- 1 cup ketchup
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon chipotle powder
Add all the ingredients for the sauce into a saucepan and cook for 1 hour over medium-low heat. Remove the sauce from the heat and place into a food processor or blender and puree. Strain the sauce and set aside.
The blueberries add a subtle sweetness to the sauce to play off the heat of the chiles and the acid of the vinegar.