Tag Archives: blueberry

Summer Sangria

Happy 4th of July! With the recent humidity and summer thunderstorms (not to mention the random hurricane), it officially feels like summer finally. Some of us in the northeast are still dealing with cloudy and/or rainy skies on this Independence Day but since when does the weather keep us from enjoying a cocktail? This Summer Sangria is quick, simple, and packs a punch.

White wine (I used Sauvignon Blanc but Pinot Grigio would be good also) and flavored rum or vodka (I used passion fruit rum) are mixed with a  little simple syrup and fruit.  Raspberries, blueberries, and strawberries made this summer cocktail especially patriotic for the weekend but grapes, peaches, oranges, kiwi or mango would be great additions too. Basically, use any fruit, any white wine, and any flavored spirit to make this quick sangria. I hope everyone has an amazing holiday weekend and enjoys their freedom, rain or shine.

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Combine wine, rum (or vodka), fruit and simple syrup in a large pitcher. Cover and chill at least 2 hours. Add ice; serve immediately.

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Additions: None

Omissions: None

Substitutions:

  • Strawberries and blueberries

Overall Rating: Love It

Source: Coastal Living magazine

 

Blueberry-Basil Scones

As much as I would love to cook for my blog full-time, I have to go to work each day, often work long hours, and many times eat lunch at my desk. I used to be able to skip breakfast but I just can’t do that anymore so I do my best to eat something healthy. I have to muster up every ounce of self-control not to run to the Dunkin’ Donuts for egg and cheese on a fattening bagel. I rarely bring in cereal because I don’t want to have to worry about running out to buy milk and I think it’s a pain to bring in egg whites to cook in the microwave. Despite the fact that my office building provides a two-story cafeteria for employees with stunning views of Philadelphia, I rarely go up there because I don’t trust myself to get something healthy with all of the other buttery, cheesy options available (I could eat the walnut-raisin cream cheese by the spoonful!). Generally, I grab a packet of oatmeal from home but every once in a while, I love to make muffins or scones to store in the freezer which are easy to grab as I’m running out the door.

Blueberries are ridiculously delicious right now so I keep buying packages of them each time I’m at the store or produce market. Wanting something a little more interesting than plain old blueberry scones, I decided to use up the last of some of my basil and make Blueberry-Basil Scones. It may sound like an odd combination but they are both fresh, vibrant flavors that just so happen to complement one another. These scones also have a bit of lemon zest as well, adding to the brightness of these scones. Eat these toasted with a little bit of butter or jam or just eat them plain and enjoy how the blueberries pop so perfectly in every bite.

Blueberry-Basil Scones (makes 8 scones)

Adapted from Martha Stewart’s Blueberry Scones

  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 3 tablespoons sugar or Splenda
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 1 1/2 cups fresh blueberries, picked over and rinsed
  • 1/4 cup basil, chopped
  • 1 teaspoon lemon zest, grated
  • 1/3 cup 1% reduced-fat milk
  • 2 large eggs, lightly beaten

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat, and set aside. In a large bowl, combines flours, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut butter into the flour mixture until incorporated. Stir in blueberries, basil and lemon zest. In a small bowl or measuring cup, whisk together milk, vanilla and eggs. Make a well in the center of the dry ingredients and pour in the milk mixture. Carefully combine the mixture with a fork just until dough comes together. Turn dough out onto a lightly floured surface, and carefully knead a few times (do not overknead). Shape dough into an 8-inch circle and place on the baking sheet. Cut dough into 8 wedges, cutting into, but not through, the dough. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool. Optional: Brush 2 teaspoons of additional milk over surface of dough and sprinkle with 2 teaspoons of additional sugar before baking.

The ingredients:

In a large bowl, combines flours, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut butter into the flour mixture until incorporated.

Stir in blueberries, basil and lemon zest.

In a small bowl or measuring cup, whisk together milk, vanilla and eggs. Make a well in the center of the dry ingredients and pour in the milk mixture. Carefully combine the mixture with a fork just until dough comes together.

Turn dough out onto a lightly floured surface, and carefully knead a few times (do not overknead). Shape dough into an 8-inch circle and place on the baking sheet. Cut dough into 8 wedges, cutting into, but not through, the dough.

Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.

Greek Yogurt with Warm Berry Sauce

Are you one of those people who doesn’t like a really sweet dessert?  Or are you someone like me who loves sweet dessert but doesn’t want to feel guilty after eating it?  And are you also someone like me who keeps frozen fruit on hand for smoothies?  If so, Greek Yogurt with Warm Berry Sauce is just for you.

Frozen blueberries and blackberries are simmered with sugar, water, and lemon juice to create a rich and vibrant berry sauce that is spooned over plain Greek yogurt for a slightly tart yet slighty sweet and overall delicious dessert treat.  The smell of cooking berries permeates the kitchen so beautifully that you wonder why you ever bought a berry-scented candle before.  This berry sauce is beautiful and would be delicious over ice cream, pancakes, waffles, or anything else you can think of.  Use any mixture of berries you like as I think strawberries or raspberries would be delicious too. 

The ingredients:

Combine blueberries, blackberries, water, lemon juice, and sugar in a small saucepan.  Bring mixture to a boil and reduce heat to medium-low, simmering for 10 minutes

Stir in butter until melted.

Spoon 1/2 cup yogurt into each of 4 bowls and top each serving with about 1/4 cup sauce.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

Blueberry-Peach Cobbler

I’m a big fan of cobblers and this delicious Blueberry-Peach Cobbler takes advantage of two of summer’s favorite fruits.  When I go to the farmer’s market and end up with leftover fruit, I love throwing them in the oven with some flour and sugar and hope I end up with something as good as this.  A simple, light summer dessert.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

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