Recipes

Jun 13, 2012 7:09 PM

Let's Make a Meal: Blueberry dishes for Father's Day

TUCSON - Today on "Let's Make a Meal," our food contributor, Jennifer English, stopped by with a great meal for Father's Day this weekend.

Here's what Jennifer had to say:

"I have a great Father's Day Menu for us. My Dad loved blueberry anything and I miss him. So I want to make these favorites and use the blueberries which are in the markets right now at a great price."

Today, Jennifer prepared award-winning blueberry buttermilk pancakes from the original Yankee magazine recipe.

Here it is:
• 1-1/2 cups flour
• 1/2 teaspoon salt
• 1-1/4 teaspoons baking soda
• 2 cups low-fat buttermilk
• 1 teaspoon vanilla
• 1 egg, separated
• 1 cup blueberries

In a large bowl, combine flour, salt, and baking soda. Add buttermilk, vanilla, and yolk; stir until barely mixed.
Beat egg white until stiff and fold into batter.
Drop batter by spoonfuls onto a hot greased griddle or skillet. Sprinkle a few blueberries over each pancake and cook until bubbles form, 3-5 minutes. Flip cakes and brown other side, 2-3 minutes. Serve warm.

And for dessert...

Lemon Cheesecake Bites with a Simple Blueberry Compote by Johnny Iuzzini
Total Time: 1 1/2 hours (plus 5 hours or overnight to set in refrigerator)
Makes 4 - 4 oz. cheesecake bites
INGREDIENTS:
Melba Toast crumb base:
1/2 cup Old London Whole Wheat Melba Toast, ground
2 oz. Butter, melted
Lemon cheesecake mixture:
2/3 cup Cream cheese, room temperature
1/3 cup Sour cream
1/3 cup Ricotta cheese
1 tbsp. Corn starch
2 tbsp. Fresh lemon zest, fine
1/4 cup Sweetened condensed milk
3 Eggs, large
2 Egg yolks
1/8 cup Heavy cream
Blueberry tarragon compote:
1 cup Fresh blueberries
1/4 cup Sugar
2 tbsp. Cranberry juice
1 tbsp. Honey
1 Lemon, zested and juiced
1 tbsp. Finely chopped fresh tarragon

DIRECTIONS:
Melba Toast crumb base:
Preheat the oven to 300° F.
Grind the Melba Toast in a food processor until they turn into a fine crumb. Melt the butter in a small saucepot or in the microwave. Combine the two ingredients together and mix until all the crumbs are moistened. Press into the base of a 4 oz. ramekin or baking cup, 1/4 of the way up the mold and chill in refrigerator.
Lemon cheesecake mixture:
Blend the cream cheese, sour cream, corn starch and ricotta cheese together to create a very smooth texture with no lumps. Blend in the eggs and yolks one by one. Add the lemon zest, condensed milk and heavy cream. Mix together until well blended (use an immersion blender if you have one). Pour the cheesecake mixture over the crust in the ramekin or baking cups and place them into a high-sided baking dish or pan. Fill the baking dish with water until it comes half way up the side of the cheesecake molds. Tightly cover the entire dish with aluminum foil and bake at 300° F on the middle shelf. Bake for approximately 15-25 minutes until the cake is set and does not move when the mold is jiggled. Allow to chill for 5 hours or overnight in the refrigerator.
Blueberry tarragon compote:
Combine the blueberries, sugar, cranberry juice and honey together and bring to a simmer. Cook until the blueberries begin to plump and just start exploding. Remove from the heat and chill. Stir in lemon zest, juice and tarragon once cool.
To serve:
Dip the ramekin dishes in hot water for 30-45 seconds and flip the mold over. If necessary, run a thin knife around the edge of the ramekin before flipping over.
Place crust side down on the plate and serve with the blueberry tarragon sauce.
Cook's Note: Recipe can be done using a muffin tin lined with tinfoil baking cup. Place muffin tin baking dish or pan with water filled half way up the side of the tin. Tightly cover the entire dish with aluminum foil and bake in a pre-heated 300° F oven on the middle shelf. Bake for approximately 15-25 minutes until the cake is set and does not move when the mold is jiggled. Allow to chill for 5 hours or overnight in the refrigerator. To serve, remove each tinfoil baking cup and place crust side down on plates with the blueberry tarragon sauce.

Lemon Cheesecake Bites with a Simple Blueberry Compote Shopping List:

1/2 cup Old London Whole Wheat Melba Toast, ground
2 oz. Butter, melted
2/3 cup Cream cheese
1/3 cup Sour cream
1/3 cup Ricotta cheese
5 Eggs, large
1/8 cup Heavy cream
2 tbsp. Cranberry juice
1 tbsp. Corn starch
1/4 cup Sweetened condensed milk
1/4 cup Sugar
1 tbsp. Honey
2 tbsp. Fresh lemon zest, fine
1 cup Fresh blueberries
1 Lemon, zested and juiced
1 tbsp. Finely chopped fresh tarragon

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