Blueberry Biscuits Ingredients: 2 cups flour 2 tsp baking powder 2 Tbsp. sugar 1/2 tsp salt 1/4 tsp nutmeg 1 1/2 cups whipping cream 18 ounces fresh blueberries (1 cup for biscuits, 2 cups for compote)
Instructions: 1. Preheat oven to 425ºF. 2. In a large mixing bowl, sift together: flour, baking powder, sugar, salt, and nutmeg. 3. Add one cup of blueberries and toss in flour. 4. Gently fold in cream, just until mixed (dough should look lumpy; the key to making them light and fluffy is not overworking the dough). 5. Lightly flour your counter and gently knead (4 flips) into an 8 inch square (1 inch thickness). 6. Using a pizza cutter or knife divide dough into 12 portioned biscuits (making sure not to cute all the way through, leaving the square as one whole piece). 7. Transfer the dough onto a parchment lined baking sheet and bake (upper half of oven) for 20-25 minutes or until golden brown and toothpick comes out clean. 8. Serve with fresh blueberry compote.
Blueberry Compote Ingredients: 1/4 cup sugar 2 Tbsp. water 1/2 Tbsp. fresh lemon juice 2 cups blueberries 1 tsp vanilla extract
Instructions: 1. While biscuits are baking, prepare the compote. 2. In a small saucepan combine: 1 cup blueberries, water, lemon juice, and sugar. Turn stove to medium-high heat. 3. Stir constantly and bring to a boil. Boil until blueberries burst. 4. Reduce heat to medium-low, stirring continuously. Simmer until sauce thickens (will take until the time biscuits are finished baking). 5. Remove from heat and stir in 1 cup fresh blueberries and the vanilla extract. 6. Serve warm with biscuits.
Instructions: 1. In a bowl, combine the oats, milk and orange juice. 2. Set aside for about 15 minutes until the oats soften. 3. Add the eggs and butter and beat with a spoon until well combined. 4. Add the flour, sugar, orange zest, baking powder, baking soda, cinnamon and cardamom. Stir well to mix until the dry ingredients are fully incorporated. 5. Gently fold in the blueberries and pecans. 6. Heat a griddle pan over medium heat and spray with cooking spray. 7. Pour the batter in 1/4 cup full onto the heated griddle. 8. Cook until golden brown, about two minutes on each side. 9. Serve with syrup.
Ingredients: 2 cups all-purpose flour 1/2 cup sugar 2 teaspoons baking powder 1 egg, lightly beaten 1/2 milk 1/4 cup butter or margarine, softened 1 teaspoon grated lemon peel 2 cups fresh or frozen blueberries
For Topping: 1/3 cup sugar 1/4 cup all-purpose flour 1/4 cup finely chopped walnuts or hazelnuts 1/2 teaspoon ground cinnamon 3 tablespoons cold butter or margarine For Drizzle: 1/2 cup powdered sugar 2 tablespoons of milk (more or less to get to a drizzling consistency)
Instructions: 1. In a large bowl, whisk together flour, sugar and baking powder. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. Fold in the blueberries. Spread in a greased 9-in. square baking pan. 2. For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. Sprinkle over batter. Bake at 350°F for 40-45 minutes or cakes tests done. 3. For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzle over the top of the cake and allow to sit until sugar solidifies.
Ingredients: 1 cup Milk 2 Tbsp. Fresh thyme, chopped 31/2 cups sifted cake flour (NOT self-rising) 1/2 tsp baking powder 3 sticks unsalted butter, room temperature 2 1/4 cups sugar 6 large eggs 4 tsp finely grated lemon zest 1 tsp vanilla extract 3 cups ripe blueberries, washed and dried 1/2 cup fresh lemon juice
Instructions: 1. Preheat oven to 350ºF. Butter and flour a 10" Bundt pan and set aside. 2. Over low heat bring milk and thyme to a boil. Remove from heat and cover the pot with a kitchen towel. Steep for minutes, pour it through a fine mesh sieve and allow to cool to room temperature. 3. Whisk together flour, baking powder, and salt in a small bowl and set aside. 4. Beat the butter with an electric mixer on medium-high speed until light and fluffy. Reduce the speed and pour in 1 3/4 cup of sugar until it is entirely incorporated. Beat eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture alternating with the milk in 3 batches, ending with the flour. Beat in 2 teaspoons of the zest and vanilla. Stir in the berries with a spatula. 5. Bake for 1 hour and 30 minutes, or until cake begins to pull away from the sides of the pan and a wooden pick inserted in the center comes out clean. let the cake cool in the pan on a wire rack for 20 minutes, then turn it into the rack and set it right side up out of the pan. 6. In a saucepan bring the remaining 1/2 cup sugar, 2 teaspoons zest and lemon juice to a boil over medium heat. Remove from heat and let stand for 5 minutes. Brush lemon mixture over the warm cake and let cool completely.
Ingredients: 4 oz cream cheese 2 Tablespoons butter 3 Tablespoons maple syrup or maple butter 1/4 teaspoon cinnamon 8 slices of the Italian bread, about 1/2 inch thick (suggested to use the middle of the bread) 1 cup blueberries 200ml light cream 4 eggs 2 Tablespoons maple syrup Pinch of salt
Grease a stoneware baking dish with butter.
In a medium bowl, blend together cream cheese, butter and maple syrup until they are completely combined and creamy like a frosting. Add cinnamon and mix well.
Lay out the slices of bread on your workspace and divide the cream cheese among four pieces. Spread it around evenly and top with the four remaining slices of bread.
Using a sharp serrated knife, cut the sandwiches into three "fingers", and each one of those fingers into three. You should roughly have nine bite-sized chunks per sandwich. Don't worry if everything seems to squish out.
Transfer all the bread to the buttered baking dish and spread evenly. Top with blueberries, tucking them in here and there, and pressing them down between the cubes of bread.
Using the same bowl as your former cream cheese mixture, crack the eggs and beat slightly. Add cream, maple syrup and salt; mix well.
Pour batter over bread. Using a well-washed hand, place your palm in the center of the dish and gently press all the bread down until the egg mixute seeps through the cracks.
Cover tightly with plastic wrap and refrigerate overnight.
In the morning, preheat oven to 350°F.
Cook for 35-45 minutes until puffy and golden. Cover with foil if bread is browning before eggs are set.
Serve warm with maple syrup and fresh blueberries.
Chef Daniella malfitano's blueberry pancakes (gluten-free, dairy-free, free of refined sugar)
CHICKEN AND BLUEBERRY PASTA SALAD
Ingredients: 1 pound boneless, skinless chicken breast, trimmed of fat 8 ounces whole-wheat fusilli or radiatore 3 Tbsps. extra-virgin olive oil 1 large shallot, thinly sliced 1/3 cup reduced-sodium chicken broth 1/3 cup crumbled feta cheese 3 Tbsps. lime juice 1 cup fresh blueberries 1 Tbsp. chopped fresh thyme 1 tsp freshly grated lime zest 1/4 tsp salt
Instructions: 1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and there is no pink in the middle. 10 to 12 minutes. Transfer chicken to a cutting board to cool. Shred into bite size strips. 2. Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl. 3. Meanwhile, place oil and shallot in a small skillet and cook over medium low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes. Add the chicken into the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.
Ingredients: 1 cup wild rice 1 pint blueberries 1/2 cup toasted pine nuts 1 Tbsp. white balsamic vinegar 1 Tbsp. olive oil 1 Tbsp. agave nectar 1/2 tsp sea salt
Instructions: 1. Cook wild rice according to package directions and set aside to cool. 2. Toast pine nuts and set aside. 3. Mix balsamic vinegar, olive oil, agave nectar and sea salt in a small bowl. 4. When rice has cooled, fold in the pine nuts, blueberries and mixed liquids until thoroughly combined. 5. Refrigerate for that cold nip.
Chef Daniella malfitano's blueberry almond superfood salad
Chef Daniella Malfitano's California avocado toast with fresh blueberries
BLUEBERRY MANGO MAHI MAHI
Ingredients: 1/3 cup blueberries 1/3 cup diced mango 2 Tbsp. minced red onion 1 Tbsp. minced cilantro 1 Tbsp. fresh lime juice 1/2 tsp minced jalapeno pepper 2 tsp sugar 1/4 tsp sea salt 1 tsp olive oil Fresh ground pepper to taste 4 mahi mahi, red snapper, sea bass or halibut fillets (4 ounces each)
Instructions: 1. Mix the blueberries, mango, onion, pepper, cilantro, lime juice, jalapeno, sugar and sea salt in a bowl. Don't worry about crushing the blueberries; you want to release the juices. Set aside. 2. Lightly oil grill pan or fry pan and heat to medium-high Lightly season the flesh side of the fish fillets with salt and pepper and place them skin side down on the pan. Cook for 4-5 minutes, until skins are lightly charred and crispy. 3. Turn over and sear for 2-3 minutes or until cooked through. When done, the fish should flake easily with a gentle touch of a fork. 4. Top each piece with a the blueberry/mango salsa and serve.
Ingredients: 1 Tbsp. olive oil, plus additional for brushing 3/4 cup sliced shallots 1 garlic clove, thinly sliced 1/4 tsp coarse salt, plus additional for seasoning 1/4 tsp chopped fresh thyme plus additional for seasoning 1/8 tsp ground all spice plus additional for seasoning 1/4 cup water 1 tablespoon balsamic vinegar (or blueberry balsamic) 4 7-ounce salmon steaks or fillets with skin (about 3/4 inches thick)
Blueberry Pan Sauce Instructions: 1. Heat 1 Tbsp. oil in a large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. 2. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 tsp allspice. Stir until fragrant, about 30 seconds. 3. Add blueberries, 1/4 cup water and vinegar. Stir to blend. 4. Mash berries with a potatoe masher or with back of a fork and cook until sauce thickens, sitrring often, about 3-4 minutes. 5. Season with ground pepper and remove from heat. *Recommended that this is prepared ahead of time. Can be done 2 hours ahead of time. Let stand at room temperature then rewarm before serving.
Salmon Instructions: 1. Brush grill rack with oil. Prepare barbaque to medium-high heat. 2. Brush salmon on both sides with oil; sprinkle with coarse salt, thyme and black pepper. 3. Grill salmon until just opaque in the center, about 4-5 minutes. 4. Serve salmon on a plate with warm blueberry pan sauce.
Salad Ingredients: 4 cups baby spinach, washed 1 cup pea pods 1 red pepper, chopped 1/2 cup blueberries 2 Tbsp. toasted hazelnuts 3 oz. herb goat cheese
Dressing Ingredients 2 Tbsp. white wine vinegar 2 Tbsp. blueberry balsamic vinegar (or just regular balsamic vinegar) 1 tsp Dijon mustard 1/2 tsp lemon zest 2/3 cup olive oil Salt/Pepper
Instructions: 1. Add spinach, vegetables, blueberries, toasted hazelnuts and goat cheese into a large bowl. 2. In a smaller bowl, whisk together white wine vinegar, balsamic, Dijon mustard, lemon zest, olive oil, salt/pepper. 2. Top salad with dressing and serve.
Chef Daniella Malfitano's protein-packed blueberry & walnut superfood bowl
BLUEBERRY ICE CREAM
Ingredients: 3 cups fresh or frozen unsweetened blueberries 1/2 cup sugar 2 tsp finely shredded orange peel 1/3 cup orange juice 1/4 tsp salt 1 cup whipping cream 1-1/2 cups sugar 2 tbsp. all-purpose flour 4 cups milk 4 slightly beaten egg yolks 2 tbsp. vanilla 1 tsp ground cardamom 3 cups whipping cream 2 cups chopped pecans or walnuts, toasted (optional)
Instructions: 1. In a medium saucepan, bring blueberries, the 1/2 cup sugar, the 1 teaspoon of orange peel, orange juice, and salt to boiling over medium heat, mashing berries and stirring with a fork; reduce heat. Remove from heat. Simmer, uncovered, for 5 minutes, stirring frequently. Remove 1 cup 1 cup of the mixture; set aside. Transfer the remaining blueberry to a food processor or blender. Cover; process or blend until almost smooth. Pour blueberry mixture through a fine mesh sleeve into a medium bowl, pressing on solids with back of spoon; discard solids. Add the reserved 1 cup of blueberry mixture and the 1 cup of whipping cream to sleeved mixture. Cover; chill blueberry mixture in the refrigerator at least 4 hours or up to 24 hours. 2. Meanwhile, in a large saucepan, stir together the 1-1/2 cups sugar and flour. Gradually stir in milk. Cook and stir over medium heat until slightly thickened and bubbly. Cook for 1 minute more. Stir about 1 cup of the hot mixture into beaten egg yolks; return to remaining hot mixture in saucepan. Cook and stir just until mixture just until mixture returns to boiling. Remove from heat. Stir in vanilla and cardamom or cinnamon. Cool slightly. Cover the surface with plastic wrap. Chill in refrigerator at least 4 hours or up to 24 hours. 3. In a chilled large mixing bowl, best the 3 cups whipping cream with an electric mixer on medium speed until soft peaks form. Gently fold the shipped cream into the chilled milk mixture. Spoon mixture into the freezer. (The can should be no more than two-thirds full.) Freeze the ice cream according to manufacturer's directions. Using a sturdy rubber spatula, fold in the blueberry mixture, remaining orange peel, and, if you like, the pecans until just swirled. Ripen; transfer to the freezer container. Freeze to store. Makes about 2 quarts (16 to 18 serving).