Blueberry and Sparkling Red Moscato Jelly

I love the use of wine in this recipe, it is the first time I have added it to a jam and it gives it such a wonderful unique taste.  From Food and Drink Spring 2016.

4 cups blueberries, fresh or frozen
1 cup sparkling red Moscato wine
6 cups sugar
Juice of 1 large lemon, about 1/3 cup
1 pouch (85ml) liquid pectin

•  Before you start cooking, pop a plate into the freezer; you’ll use that in a little bit to test the readiness of the jam.
• Into a large, heavy-bottom saucepan over medium-high heat, add the blueberries, wine, sugar and lemon juice. Bring up to a good boil, stirring constantly and watching closely, in case it starts to foam and boil over.
• When it comes to a boil, add the whole pouch of liquid pectin—try to squeeze out every drop; you need it!—stir in and bring back up to the boil. Boil for about 1 minute stirring constantly.
• Spoon a drop of hot jam onto that chilled plate and pop it back into the freezer; if it begins to gel or set within 30 seconds or so, it’s time to bottle. If not, boil for another minute, then retest.
• To bottle, transfer the still-hot jam into warm, sterilized jars. Don’t overfill; about ¼ inch (5 mm) from the top is perfect.
• Pop on the lids, tighten, and finish canning by submerging the filled, tightly sealed jars into a very large pot of boiling water for about 20 minutes. Remove from the water bath and allow to cool on the counter. You should hear a chorus of metallic clinks and clunks coming from the kitchen, as the seals set tight!

• 
  
  Makes about 6½ cups (1.625 L)

Fruit and Nut Brownies

Adapted from a recipe in Food and Drink Spring 2015

1/4 cup dried blueberries
1/4 cup dried apricots, chopped
1/4 cup dried cherries
1 cup warm water
3/4 cup + 1 tbsp all purpose flour
1/2 cup cocoa powder
2 tsp Baking powder
1 cup granulated sugar
1/2 tsp salt
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1/2 cup toasted walnuts, pecans or hazelnuts, chopped
1 tbsp icing sugar

1. Preheat oven to 350F.  Grease an 8 inch baking pan.  Line with parchment paper, leaving an overhang for handles.
2. Soak dried fruit in warm water for 5 to 10 minutes or until plump.  Drain and pat dry with paper towel.
3. Stir flour with cocoa powder, baking powder, sugar and salt in a large bowl.  Whisk oil with eggs and vanilla in a medium bowl.  Stir wet ingredients into dry and mix well.  Stir in fruit and nuts.
4. Scrape mixture into prepared pan.  Spread into an even layer with the back of a spoon.  Bake for 30 minutes or until the top is no longer glossy and the edges start to come away from the sides of the pan.  Do not over bake.  Remove from oven and cool in pan for 15 minutes.
5. Lift brownies from pan using parchment handles.  Dust with icing sugar.  Cool fully on a rack.  Slice into 2 inch squares.  Store in an airtight container for up to 4 days.

Makes 16

Calvados Cup

This is a nice flavoured cocktail….I have substituted Calvados for Cognac…just because that was what I had and I really didn't want to add to my already overflowing liquor collection.

To a wine glass add 1 oz Calvados and 1 oz Chambord.  Add a handful of fresh fruit..I used blueberries. Top with Mountain Dew and stir to mix.

Blueberry Muffins

A great snack for school or work - homemade = no preservatives!

2 cups sifted flour
3 tsp baking powder
3 tbsp sugar
1/2 tsp salt
3/4 tsp cinnamon
3/4 cup milk
1 egg, well beaten
1/2 cup melted butter
1 cup blueberries - or switch for another fruit if you like

Sift flour with baking powder, sugar, salt and cinnamon.  Beat together milk, egg and melted butter.  Combine gently in bowl, turning only until the flour is dampened (there will be lumps).  Add blueberries and give it a few more turns, being careful not to over mix (the lumps will cook out).  Fill buttered muffin tins 2/3 full with mixture and bake at 400 degrees F. for 25 minutes.  Makes 6 muffins.

Plum and Blueberries Shooters Dessert

A simple and elegant dessert

2 Plums, cut into 1/2 inch dice

2 cups blueberries

1/4 cup sugar

3/4 cup pomegranate juice

1/2 cup mascarpone cheese

1/4 cup whipping cream

4 sprigs lemon balm or mint

1. Toss plums with blueberries and 2 tbsp sugar.  Stir in pomegranate juice.
2. Combine mascarpone with whipping cream and remaining sugar and stir until incorporated.
3. Fill each glass halfway with fruit and juice.  Add a layer of mascarpone and top with more fruit and juice.  Top with a sprig of lemon balm or mint.

Blueberry Cheesecake

So this is only if you have been REALLY good - there is nothing healthy about it!  But it is delicious

Crust
1 cup graham cracker crumbs
2 tbsp sugar
2 tbsp melted butter

Filling
1/4 cup cold water
1 envelope (1 tbsp) unflavoured gelatin powder
375 g cream cheese, softened
1 cup whipping cream
1 cup sugar
1 tbsp lemon juice
3 cups blueberries, preferably fresh (thawed frozen are ok too)
2/3 cup blueberry jam or preserves
additional fresh blueberries for topping if desired

1. Preheat the oven to 375F.
2. To make the crust:  in a small bowl, stir together the graham cracker crumbs, sugar and melted butter.  Transfer to a 9 inch spring-form pan and press firmly into the bottom the pan in an even layer.  Place in the oven and bake for 8 to 10 minutes or until lightly browned around the edges.  Remove from the oven and let cool completely.
3. For the filling:  measure the water into a small microwave safe bowl and let sit without stirring, for about 10 minutes to let the gelatine soften.  Stir (it will be lumpy, and thats OK), then put into the microwave and zap it on high power for 10 seconds at a time, stirring after each zap, until the gelatine is completely dissolved and the liquid is clear.
4. In a foot processor, or in a large bowl with a hand held stick blender combine the cream cheese, whipping cream, sugar and lemon juice.  Process until smooth.  Add the blueberries and continue to blend until evenly combined (bits of blueberries should be showing, so don't puree the mixture completely).  Drizzle in the gelatine mixture and blend until everything is thoroughly mixed.  Pour into the cooled graham cracker crust.  Cover with plastic wrap and refrigerate for at least 6 hours or if possible overnight.
5. An hour or two before serving, spread the blueberry jam evenly over the top of the cheese filling and sprinkle with additional fresh blueberries.  Return to the refrigerator and chill for at least 1 hour or longer before serving.

*from Todays Parent Magazine June 2008

Maritime Blueberry Apple Cobbler

lip smacking good!

3 cups thinly sliced peeled tart apples

3 cups frozen or fresh blueberries, preferably wild

2 tbsp granulated sugar

2 tbsp all purpose flour

Topping

1/2 cup granulated sugar

1 cup milk

1/2 cup butter, melted

1 tsp vanilla

1 cup all purpose flour

1/2 cup whole wheat flour

2 tsp baking powder

1 tsp baking powder

1 tsp ground cinnamon

1/4 tsp salt

1. Preheat oven to 375 F.  Butter a 13 x 9 inch glass baking dish.  
2. In prepared baking dish, combine apples, blueberries, sugar and flour; spread evenly.
3. Topping, in a bowl, whisk together sugar, milk, butter and vanilla.  Without stirring, sprinkle with all purpose flour, whole wheat flour, baking powder, cinnamon and salt. Stir with a fork, just until moistened.
4. Drop topping by 6 large spoonfuls over fruit, spreading gently to cover.  Bake for about 40 min or until fruit is bubbling, topping is golden and tester inserted in centre of topping comes out clean.  Let stand for at least 5 min before serving.  Serve hot or warm.

Banana Berry Crumble

A great dessert, I love crumbles.  The banana in this is a nice change to the usual crumble.  Switch up the berries to give it a different flavour.  This time I used frozen blueberries.  Based on a recipe found in Todays Parent May 2008.

4 ripe bananas, peeled and sliced 1/2 in thick
2 cups mixed berries, any kind, fresh or frozen
2 tbsp lemon juice
1/3 cup granulated sugar
1 cup rolled oats - not instant
1/2 cup all purpose flour
1/2 cup light brown sugar
1/2 cup butter, softened
1/4 cup shredded coconut (I left this out as I have a coconut hater in the house)

1. Preheat oven to 375F.
2. Grease a 9 inch pie pan or round baking dish.
3. In a bowl, toss together the bananas, berries and lemon juice until combined.  Add the granulated sugar and stir until well mixed.  Transfer to the prepared baking dish.
4. In another bowl, combine the oats, flour brown sugar, butter and coconut.  With a fork, mash everything together until it forms a crumbly mixture.  You actually might find it easier to mix this by hand, rubbing the ingredients with your fingers until it forms clumpy soft crumbs.  Sprinkle overtop the banana mixture in the dish.  Bake for 35 to 45 minutes or until the fruit is bubbly and the topping is lightly browned.  Let cool slightly before serving with yogurt, cream or creme fraiche.

Oatmeal Buttermilk Muffins

A dense hearty muffin - feel free to substitute the blueberries for your favourite fruit.

1 cup rolled oats
1 cup buttermilk or sour milk
1 cup brown sugar
1 egg
1/4 cup vegetable oil
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup fresh or frozen blueberries

Preheat oven to 375 degrees F.  Pour buttermilk over rolled oats in a medium sized bowl.  If other than quick cooking kind is used, let stand for 15 to 20 minutes.  Add sugar, egg and oil.  Beat well.  Sift flour, salt, baking powder and baking soda together.  Blend with oat mixture.  Fold in blueberries.  Spoon into greased or paper-lined muffin cups.  Bake until golden, about 30 minutes.  Makes 1 dozen large muffins.

Summer Celebration Punch

Best punch I ever made!  Easy and delicious!  The grape and Chambord really work well together.  More of a summer drink (thereby the name) but I would have it anytime.

In a glass punch bowl, combine 8 oz gin, 4 oz Chambord, 4 oz cherry brandy, 2 cups grape juice, 2 cups cranberry juice and 2 cups lemonade.  Add 1 cup raspberries, 1 cup seedless grapes, halved, and 1 cup fresh blueberries.  Stir to mix.  Pour into glasses filled with ice and top with soda if desired.

Makes approximately 12 servings (or two really big ones)

Got this from Food & Drink Early Summer 2005

Cool Berry Mint Smoothie

Love this smoothie, lots of Berry Power!

2 whole ripe bananas, broken into large pieces
1 cup (250 ml) blueberries
1/2 cup (125 ml) raspberries
1 cup (250 ml) cranberry juice cocktail
2 tsp (10 ml) chopped fresh mint

Garnish
Mint Sprigs

1.  Add all the ingredients to a blender and puree until smooth.  Chill mixture in fridge until cold and serve garnished with mint sprigs.

Serves 4