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Blueberry Croissant Pudding

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If you have leftover croissants or you want to jazz them up, here is a simple, easy and really tasty treat that will satisfy your custard cravings. Most recipes recommend using bottled blueberry preserves but I prefer using fresh blueberries mixed with sugar for a little sweet and tart bite to contrast with the luscious pudding.  Whatever you choose to use, you will still end up with a yummy dish that’s good for brunch, dessert or a midnight snack! You can also add almonds or walnuts on top for that extra crunch.

Ingredients:

3 large croissants

3 large eggs

14 oz can sweetened condensed milk

3/4 cup water

2 tbsp butter, melted

1 tsp vanilla extract

1/4 tsp cinnamon

2 cups blueberries mixed with 1/4 cup sugar

Preheat oven to 350F. Coat a 9″ square baking dish (or a rectangular one) with non-stick cooking spray. Cut croissants in half and then into strips. Lay the bottom strips into the dish and sprinkle half of the blueberry mixture evenly on top. Place the remaining croissant strips on top of the first layer and the remaining blueberries.

In a bowl, whisk the eggs, condensed milk, butter, water, cinnamon and vanilla until everything is all mixed. Pour the mixture on top and around the dish, pressing down with a spoon so that everything is submerged in the egg mixture. Let stand for at least 30 minutes so that the mixture seeps into the blueberries and croissant strips. Bake for about 20 – 25 minutes or until the top is golden brown.

Top with powdered sugar before serving.

Photo Courtesy of: Lilet Camara

Spinach Salad with Steak & Blueberry Dressing

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Combining the ingredients will bring you a healthy and satisfying supper. Serve with grilled baguette and a glass of rosé.

Makes 4 servings

 

Ingredients:

1 cup fresh blueberries, divided

1/2 cup chopped walnuts, toasted

3 tablespoons raspberry vinegar

1 tablespoon minced shallots

1 teaspoon sugar

1/2 teaspoon salt, divided

3 tablespoons walnut or canola oil

1 lb. sirloin or strip steak (1-1 1/4 inches thick), trimmed

1/2 teaspoon freshly ground pepper

8 cups baby spinach

1/4 cup crumbled feta cheese

 

Preheat the stovetop grill over medium heat and lightly grease it with oil. Season the steak with the remaining 1/4 teaspoon salt and pepper.

Combine 1/4 cup walnuts, 1/4 cup blueberries, shallots, vinegar, sugar and 1/4 teaspoon of salt on a food processor or blender. Process it for 30 seconds. Gradually add the oil to form a chunky paste. Transfer the dressing to a bowl.

Grill the steak for 5-6 minutes per side, depending on your desired doneness. Once it is cooked, let it rest on a clean cutting board for 5 minutes.

Meanwhile, place the spinach in a large salad bowl. Add the blueberry dressing and gently toss. Divide the spinach among 4 plates.

Slice the steak thinly and then top the spinach salad with it. Sprinkle it with the remaining blueberries, walnuts and feta cheese.

 

Photo Courtesy Of:   ericksondesign

Blueberry Barbecued Salmon

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This recipe is perfect for people who love sweet and fruity food. I personally am not a fan, since I only enjoy blueberries on my pancakes and pastries but this dish sparked my interest. I like the fact that the fruit is a bit tangy but not that sour. It neutralizes the salmon’s fishy taste and gives it a burst of flavor. The other ingredients of the saucy marinade make sure that the flavors are not as fruity as they are when used for desserts.

Fresh blueberries are recommended, but if they aren’t available the canned ones that are used for desserts are fine, although you may have to adjust the other condiments especially the sugar because canned blueberries tend to be sweeter.

 

Serves 4

Ingredients:

4 salmon fillets, skin on

1 teaspoon olive oil

1 shallot, minced

3 cloves garlic, minced

A pinch of red pepper flakes

1/2 cup fresh blueberries, rinsed and patted dry or canned blueberries

1/3 cup ketchup

1 tablespoon apple cider vinegar

1 tablespoon balsamic vinegar

2 tablespoons brown sugar

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

Salt and freshly ground pepper to taste

 

Preheat the grill and slightly grease it. Next, pat dry the salmon fillets using paper towels. Rub them with salt and pepper and set them aside.

Heat the oil in a small saucepan over medium heat. Sauté the garlic and shallots for 2-3 minutes or until they become light brown.  Add a pinch of red pepper flakes or more if desired. Cook it for 1 minute, so that the spiciness is infused in the oil.

Place the blueberries in the pan and reduce the heat to low. If you are using fresh blueberries, cook them for 10 minutes or until they are soft and about to burst.

After, add the cider vinegar, balsamic vinegar, ketchup, sugar, mustard and Worcestershire sauce. Mix well. Increase the heat to high and bring the mixture to a boil. Reduce the heat and cook it for another 15-20 minutes or until the sauce thickens. Stir occasionally. Set aside.

Place the salmons, flesh side down on the grill. Brush the tops with the blueberry sauce and cook it for 4-6 minutes depending on its thickness. Carefully turn the salmon fillets and grill them for another 3-5 minutes or until they are cooked through.

Transfer the fillets to individual plates. Divide the leftover blueberry sauce and pour them over the grilled salmon. Serve immediately with potatoes or grilled vegetables.

 

Photo Courtesy Of:  rfduck

No Bake Blueberry Cheesecake

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Blueberry cheesecake is an ultimate hit. It is one of those desserts you will never get tired of. I like the way its tangy taste blends with the smooth cream cheese and cream filling. It is definitely mouth-watering.

When preparing the cheesecake, make sure that the filling is set before adding the toppings, because it might cave in. This cake is best serve chilled.

 

Ingredients:

2 cups graham crackers, crushed

3 tablespoons sugar

1/4 cup margarine, melted

1/2 cup all-purpose cream

1 cup cream cheese, softened

1/4 cup sugar

1 tablespoon unflavored gelatin

3 tablespoons milk

1 can blueberry topping

 

Combine the crushed graham crackers, sugar and melted butter in a bowl. Mix well. Place the crust mixture in a 9inch springform pan. Press the crust onto the pan, make sure that there are no spaces. Cover the pan and refrigerate for 2-3 hours or until the crust sets.

Heat the milk in the microwave for 15 seconds or until warm. Stir in the gelatin until it dissolves.

Using an electric mixer beat the cream cheese at medium speed. Add the sugar and beat for another 2-3 minutes. Slowly pour the gelatin and milk mixture into the cream cheese mix. After, fold in the whipped cream.

Place the filling into the crust. Chill the cheesecake for 30 minutes to 1 hour or until the filling is set. Top with blueberries and serve.

 

Photo Courtesy Of: denn

 

Crazy Delicious Cobblers

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Summer is definitely beating down on me today and I am seriously craving for an old-fashioned dessert with ice cream. I guess no one really turns down a dessert with ice cream. Just one little spoonful is enough to break down those walls and it’s a done deal!

I was thinking of some fruit to go with ice cream and some pastry too! And what instantly came to mind was a cobbler! Gee, that just makes my mouth water right now and I can’t wait to hit the kitchen and get to it. A cobbler is … well now let’s see. It’s name is taken from which this baked dessert resembles a cobbled street in the pan. There are many variations of it, depending on where you’re from.

They are called the Betty, the Grunt, the Slump, the Buckle, the Sonker, and the Crisp. I don’t know if the finished baked dessert actually appears to be what they are named, but I trust there is something in there that earned them their titles. Okay, that’s certainly a lot to reckon with right now, but let’s stick to the essentials here.

In the deep south of the US, cobbler is made of any one fruit filling, topped with a pastry dough and baked. It is commonly served with vanilla ice cream. Now tell me, doesn’t that just sound heavenly?
I’ve scoured the virtual highway and my cookbooks in search of my one true cobbler. I don’t like anything too fancy, as I always enjoy an old-fashioned and timeless recipe.

You can try this recipe at home and you may just agree with me.

Old Style Blueberry Cobbler

Ingredients:

Dough
2 cups all-purpose flour
1/4 cup plus 2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick (1/2 cup) cold unsalted butter, cut in bits
3/4 cup buttermilk
Filling
1 cup sugar
1 tsp grated lemon zest
2 Tbsp each lemon juice
2 cans blueberry pie filling (8 cups total)
1 tsp vanilla extract

Instructions:

Place oven rack in lower third of oven. Heat to 450°F. Use a 13 x 9-in. baking dish or a shallow 3-qt baking dish.
Dough: Mix together flour, 1/4 cup sugar, the baking powder, baking soda and salt in medium bowl until blended. Cut in butter with a pastry blender until coarse crumbs form. Refrigerate flour mixture and buttermilk separately until ready to top cobbler.
Filling: Stir in vanilla, lemon zest and lemon juice mixture with blueberry filling . Spread in baking dish.
Stir flour mixture and buttermilk with a fork until a biscuit-like dough forms. Drop eight 1/4-cupfuls, evenly spaced, over filling. Sprinkle biscuits with 2 Tbsp sugar.
Bake 15 to 20 minutes or until biscuits are golden and filling is bubbly. Cool in dish on a wire rack. Serve warm or at room temperature with a scoops of vanilla ice cream or frozen yoghurt.

 

Photo Credit: jeffreyww

Photo Credit: perspicacious

Pan-Fried Venison with Blueberry Sauce

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This is a truly stunning dish – the tastes that are provided combine brilliantly with the aromas that the Venison provides.
Venison Steaks
The Blueberry sauce that you create in this dish can be used with a variety of strong-flavoured Meats, so it may be worthwhile remembering it separately!

To Serve 6
15g Butter
1tbsp Vegetable Oil
6 Venison Steaks
225g Blueberries
150ml Dry White Wine
2tsp Caster Sugar
4tbsp Orange Juice
1tbsp Wine Vinegar
Salt and Pepper
25g Unsalted Butter

1. Put three quarters of the Blueberries into a heavy saucepan, along with the White Wine and the Caster Sugar. Bring to the boil, stirring and simmer for ten minutes with a lid on. Once the Berries are soft, remove from the heat, and press through a sieve into a jug.
2. Return the Pureed Berries to the pan, add the Orange Juice, Wine Vinegar, before adding Salt and Pepper to taste. Bring to the boil again, and whisk in the Unsalted Butter, slowly until it’s all melted. Simmer, stirring constantly until the sauce has reduced and is thicker. Check the tastes, and season to suit. If it’s too tart, add more Sugar at this point.
3. For the Steaks, hear the Butter in a large frying pan, along with the Vegetable Oil. Place each Steak in the pan, and fry for three to four minutes on each side, until cooked through. Stir in the Blueberry Sauce, and then the remaining Blueberries, and stir gently. Heat through, and serve immediately.

Photo Courtesy of: FotoosVanRobin