North Ave. & Tillotson Rd. • Fanwood, NJ 07023 Main: 908.3226400  • Children's Dept.: 908.322.4377  • Fax: 908.322.5590 www.fanwoodlibrary.org •  library@fanwoodlibrary.org

BLUEBERRIES          The Wonder Fruit On Wednesday, June 27,2007, thanks to the Friends of the Fanwood Memorial Library, Food Historian and Tea Specialist Judith Krall-Russo held forth on the wonders of the glorious blueberry. Click the Titles in the Index or Scroll down for some delicious recipes from this fantastic recent library program.

INDEX Blueberry Toast Blueberry-Cherry Compote Huckleberries in Molasses Blueberry Cornbread Buckle (berries on top) Cheesecake Cobbler Pie Pudding (berries on the bottom!) Greens with Chevre and Berries Blueberry Jazz Wild Blueberry Scones

Blueberry Toast Adapted from "American Regional Cooking" by Sheila Hibben 1 quart of New Jersey blueberries 1 cup of sugar 6 slices of good white bread 1½ cups milk 1 egg yolk beaten powdered sugar cinnamon Wash the blueberries and put in a saucepan with one cup of sugar; let boil over low heat for 6 minutes. Trim crust from bread and cut each slice in two; let soak 20 minutes in combined milk and egg yolk. Turn the blueberries into a baking dish, cover the top with the bread and bake at 400°until a delicate brown about 20 minutes. Dust generously with powered sugar and cinnamon. Serve warm. Pour heavy cream over the toast if desired. Serves 6. Blueberry-Cherry Compote Adapted from "Food in Good Season " by Betty Fussell 1 cup of blueberry jam '/i cup of port or brandy 2 cups of New Jersey Blueberries 2 cups of pitted fresh cherries grated rind of one orange Melt preserves in a pan with the port or brandy add a little fresh lemon juice or orange juice to taste. Mix blueberries, cherries and grated orange rind. Pour hot niched preserves over fruit mixture. Serve warm or chill compote until serving time. Huckleberries in Molasses Adopted from" Thie Foxfire Book of Appalachian Cookery" Edited by Linda Garland & Eliot Wigginton Huckleberries should be picked ripe. When ready to use place the huckleberries in a smooth slone jar. Cover over the top with molasses. Cut brown paper, cover it with paste and fasten 6 or 7 layers over the top of the jar, and tie it on. Put in a cool place. Bread Blueberry Cornbread 2 large eggs 1 cup buttermilk ¼ cup butter melted 2/3 c all purpose flour 1 1/3 cups cornmeal ¼ cup sugar 1 ½ tsp baking powder ½ tsp salt 1 cup fresh blueberries, rinsed Beat eggs, buttermilk, and butter to blend. In another bowl mix flour, cornmeal, sugar, baking powder and salt. Stir flour mixture into egg mixture just until evenly moistened. Gently stir in berries. Spread level in a buttered 8 inch square pan. Bake in a 375 degree oven until a wooden skewer inserted into the center comes out clean, 20-25 minutes. Let cool 10 minutes, then cut into squares. Sunset magazine Buckle (berries on top) ½ cup shortening ¾ cup sugar 1 egg 2 cups sifted all-purpose flour 2 ½ tsp baking powder ¼ tsp salt ½ c. milk 2 cups fresh blueberries ½ cup surgar'1/2 cup sifted all purpose flour ½ tsp cinnamon ¼ cup butter or margine Thoroughly cream shortening and ¾ cup sugar; add egg and beat till light and fluffy. Sift together 2 cups flour, baking powder and salt; add to creamed mixture alternately with milk. Spread in greased 11 x 7 x 1 1/2 " pan. Top with berries. Mix ½ cup surgar, ½ cup four and cinnamon; cut in butter till crumbly; sprinkle over berries. Bake 45 minutes. Cut in squares and serve warm. Cheesecake 1 cup graham cracker crumbs 3 T sugar 3 T margarine, melted 4 8 oz. pgk cream cheese, softened 1 cup sugar 1 tsp vanilla 1 cup light sour cream 4 eggs 2 cups blueberries Preheat oven to 325. Mix crumbs, 3 T sugar and the margarine. Press firmly onto bottom of foil lined 13x9 inch baking pan. Bake 10 min. Meanwhile, beat cheese, 1 cup sugar and the vanilla in a large bowl until blended. Add the sour cream and mix well. Add eggs, one at a time, beating on low speed after each addition. Pour over crust; set aside. Place blueberries in a blender or food processor. Blend until smooth. Gently drop spoonfuls of the pureed blueberries over batter. Cut through batter with knife several times for marble effect. Bake 45 min. or until center is almost set. Cool. Cover and refrigerate at least 4 hours Philadelphia cream cheese box. Cobbler The berries: 4 ½ cups fresh blueberries 1/3 cup sugar 1T all purpose flour The dough 1 ½ cups all purpose flour ½ tsp kosher salt 1 ½ T sugar 2 ¼ tsp baking powder 6 T cold unsalted butter, cut into ½ inch pieces ¾ cup heavy cream, plus additional for serving, if desired Preheat oven to 375 degrees To prepare berries, place in a bowl and toss with the sugar and flour. Set aside. To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened. Put the berries in a 1 ½ qt. gratin or baking dish. Make patties out of the dough, 2-2 ½ inches in diameter and ½ inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35-40 minutes. Serve warm. New York Times Pie The crust 2 ½ cups flour 2 tsp plus 2 T sugar 2 tsp kosher salt ½ cup cold unsalted butter, cut in small pieces 6 T cold vegetable shortening 6-8 T ice water 1 egg beaten with 1 tsp water The filling ½ cup sugar ½ tsp ground cinnamon ¼ cup all purpose flour 1 tsp grated orange zest 6 cups fresh blueberries, rinsed. Crust: Combine the flour, 2 tsp of sugar and salt in a large bowl. Cut in shortening. Gradually and lightly mix in enough ice water so the dough can be gently pressed into a ball. Flatten into a disk, wrap in plastic and refrigerate for 1 hour. Filling: Preheat oven to 400 degrees. Combine sugar, cinnamon, flour and orange zest. Place the blueberries in a large bowl and toss with sugar mixture. Divide dough in half and roll out 1 piece on a lightly floured surface and fit into a 9 inch pie plate. Place the filling in the dish. Roll out the remaining dough, cut ½ inch wide strips and weave into a lattice top. Seal, trim and crim the edges. Brush the top pastry with egg wash and sprinkle with remaining sugar. Bake for 30 minutes. Reduce temp to 325 and bake until crust is browned and filling is set, about 20 minutes longer. New York Times Pudding (berries on the bottom!) 2 cups fresh blueberries 2 cups fresh raspberries 1 ¼ cups sugar 4 large eggs 1 T olive oil 1 T grated orange peel 1 tsp vanilla 1 cup flour 1 tsp baking powder ¼ tsp salt Powdered sugar In a 9 x 13 baking dish, mix berries with ¼ cup sugar. Spread level In a bowl, whish eggs, olive oil, orange peel, vanilla and remaining 1 cup sugar. Stir in flour, baking powder and salt until just combined. Pour batter evenly over berry mixture and gently spread to cover berries. Bake in 350 degree regular or convection oven until top springs back slightly when gently pressed in the center, 28-35 minutes. Let cool at least 10 minutes. Serve warm or cool Sprinkle with powdered sugar, just before serving. Scoop portions onto plates or into bowls. Salad Greens with Chevre and Berries 2/3 cup dried cranberries 2 T chopped dried apricots 6T rice vinegar ¼ cup basil flavored or plain extra virgin olive oil 4 qts. Salad mix (about 12 oz) 4 oz. fresh chevre (goat cheese), coarsely crumbled 1 cup blueberries, rinsed and drained Salt and pepper. In a 2 cup glass measure or small microwave-safe bowl, combine 2 T cranberries, apricots and vinegar. Heat in a microwave oven at full power until steaming, about 1 minute. Let stand at room temperature or chill until cool. In a blender or food processor, whirl fruit mixture until smooth. Pour puree back into glass measure; add oil and whisk to blend. Put greens in a wide, shallow bowl. Add 2/3 of the vinaigrette and mix gently to coat. Scatter cheese, blueberries and remaining cranberries evenly over greens. Drizzle with remaining vinaigrette. Salt and pepper to taste. Sunset magazine Sauce Blueberry Jazz Makes a delicious topping for ice cream, pies, brownies, cheesecakes and pound cakes. It is also wonderful with grilled scallops. 3 cups blueberry jam 4 cups fresh blueberries 1 whole lemon, cut in half 1 whole orange, cut in half ¼ cup blackberry brandy. Combine all ingredients in a heavy saucepan and bring to a slow boil, stirring often. Reduce the heat to medium low and simmer for about ½ hour. Squeeze the juice from the lemon and orange halves and discard the fruit. Strain the mixture. Serve at room temperature with grilled poultry or shellfish. Chill before serving as a dessert sauce. Wild Blueberry Scones 2 cups all purpose flour 3 tsp baking powder Pinch salt 3 T sugar ½ tsp ground allspice 5 T soft butter/margarine/shortening ½ cup milk ½ cup fresh or frozen wild blueberries Milk for glazing Sugar for glaze Preheat oven to 425 degrees. Grease a large baking sheet. Combine the flour, baking powder, salt, sugar and allspice in a large bowl. Add the butter and cut it in with a pastry knife or fork until it is in small pieces like crumbs. Make a well in the center and add the milk. Stir several strokes and add the wild blueberries, and stir until dough forms. May need a sprinkle more of milk if it doesn't all cohere. Do not overwork dough. Form into a ball and flatten into a 9 or 10 inch disk. Using a sharp, long-bladed knife, cut the dough into 8 or 10 wedges, as you would cut a pie. You can either slide dough onto baking sheet as is for scones shaped in wedges, or separate the pieces and push them into slightly flattened balls for scones shaped in circles. For either shape, brush the tops with milk. For a sweet, crunchy surface, sprinkle some sugar on each one. Acadia Oceanside Meadows Inn, Prospect Harbor, Maine