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    Monday
    Feb082016

    Blueberry Ricotta Bruschetta

    High Bush Blueberry Council

    A sweet and savory appetizer perfect for potlucks, blueberry ricotta bruschetta is sure to be a crowd pleaser. The creamy spread with a pop of sweetness makes this blueberry ricotta bruschetta a must have!

     

    Ingredients

    • 8 slices Italian bread, cut on the diagonal
    • 1 tablespoon olive oil
    • 1 cup ricotta cheese
    • 3 tablespoons honey
    • 2 teaspoons fresh thyme, roughly chopped
    • 1/2 teaspoon grated lemon peel
    • 2 cups blueberries

    Instructions

    1. Pre-heat broiler to 375°F.
    2. On a rimmed baking sheet, lay out bread slices.  Broil 2 to 4 minutes, just until golden. Turn slices over.  Broil 1 to 3 minutes other side until golden, watching carefully.
    3. In a small bowl, combine cheese, 2 teaspoons of the honey, thyme and lemon peel.
    4. Spread mixture evenly amongst the slices of toast.  Sprinkle each with 1 tablespoon blueberries and a drizzle of the remaining honey.

    Number of servings (yield): 8

    Nutrition

    Per serving:

    154 calories
    5 g protein
    19 g carbohydrates
    0 g dietary fiber
    6 g fat
    3 g saturated fat

    Preparation time: 20 minutes

    Cooking time: 6-8 minutes

    Source

    Monday
    Feb012016

    Baked Brie with Spicy Blueberry Sauce

    High Bush Blueberry Council

    Recipe by Heather Kinnaird, “Heather’s French Press” Blog

    Baked brie with spicy blueberry sauce will wake up your taste buds with the unexpected combination of the sweet blueberries and the spicy jalapeños on top of a warm and cheesy pastry.

     

    Ingredients

    • 1 sheet of puff pastry, thawed
    • 1 small wheel of brie
    • 1 egg
    • 2 cups of frozen blueberries
    • 1/2 cup sugar
    • 1 tablespoon cornstarch
    • 1/4 teaspoon salt
    • 1 teaspoon minced jalapeno

    Instructions

    1. Preheat oven to 375°F. Roll puff pastry into a circle at least twice the size of the brie. Place brie in center of the puff pastry. Fold pastry over the brie ­ (pastry will overlap itself).
    2. Whisk egg with 2 tablespoons water and brush puff pastry with egg wash. Chill for at least 60 minutes.
    3. In the meantime, in a medium saucepan, combine blueberries, sugar, cornstarch, salt and jalapeno. Bring to a boil; rreduce heat, stirring occasionally (about 15 minutes).
    4. While sauce is cooking, place brie on a rimmed baking sheet.
    5. Bake for 25 minutes, until nicely browned.
    6. Top baked brie with sauce, and serve immediately.

    Number of servings (yield): 6

    Nutrition

    Per Serving:

    453 calories

    42 g carbs

    26.8 g fat

    10.7 g saturated fat

    12 g protein

    21 g sugar

    Source

    Monday
    Jan252016

    Savory Blueberry Pizza

    High Bush Blueberry Council

    Ingredients

    • 1 pound pizza dough
    • 1-1/2 cups grated mozzarella cheese, divided
    • 1/2 cup crumbled gorgonzola cheese
    • 4 ounces diced pancetta (can also use bacon or ham if pancetta is not available), cooked and drained
    • 1/4 cup thinly sliced red onion
    • 1 cup fresh blueberries
    • 1/4 cup thinly sliced fresh basil
    • Freshly ground black pepper

    Instructions

    1. Preheat oven to 450°F.
    2. Lightly flour a work surface.
    3. Pat and stretch dough into a 10 x 14-inch oval; place on a large baking sheet.
    4. With a fork, pierce dough in several places.
    5. Leaving a 1-inch border, sprinkle dough with half the mozzarella, the gorgonzola, pancetta and red onion.
    6. Bake until crust is golden brown, 12 to 14 minutes.
    7. Sprinkle blueberries and remaining mozzarella over pizza; bake until cheese is melted and crust is golden brown, about 2 minutes longer.
    8. Remove from oven; top with basil and pepper.

    Number of servings (yield): 6

    Source

    Monday
    Jan182016

    Blueberry Muffins

    High Bush Blueberry Council

    Blueberry Muffins are an American favorite for a reason! Made with a hint of nutmeg and a lot of love, these Blueberry Muffins bake up beautifully to golden perfection.  Serve them warm, fresh out of the tin, and they’ll bring nothing but smiles to your breakfast spread.

     

    Ingredients

    • 1 cup fresh or frozen blueberries
    • 1-¾ cups plus 1 tablespoon flour, divided
    • ½ cup sugar
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon nutmeg
    • ¾ teaspoon salt
    • 1 egg
    • 1 cup sour cream
    • 1⁄3 cup milk

    Instructions

    1. Preheat oven to 400°F
    2. Grease twelve 2-½-inch muffin cups
    3. Toss blueberries with 1 tablespoon of the flour
    4. Combine the remaining 1-¾ cup flour, the sugar, baking powder, baking soda, nutmeg and salt
    5. Set aside
    6. Beat egg, sour cream and milk
    7. Stir into flour mixture until just combined (batter will be lumpy)
    8. Stir in blueberries until evenly distributed
    9. Fill muffin cups 23 full with batter
    10. Bake about 20 minutes until golden

    Number of servings (yield): 12 muffins

    Notes

    For best results, stir unthawed blueberries lightly dusted with flour into batter

    Source

    Monday
    Jan112016

    Blueberry & Brie Turkey Wellington

    High Bush Blueberry Council

    Recipe by Julie Kinch & Debbie Fraser, “Cooks with Cocktails” Blog  

    This savory Blueberry & Brie Turkey Wellington is the perfect showpiece for your seasonal meals.  Warm, melted cheese and crumbly bacon combined with fresh herbs, blueberries and airy puff pastries will make Blueberry & Brie Turkey Wellington your new favorite dish.

     

    Ingredients

    • 2 teaspoons olive oil
    • 1 small shallot, sliced thinly
    • 2 cloves garlic, minced
    • 1/4 teaspoon chopped fresh rosemary
    • 1/2 teaspoon thyme leaves
    • 3/4 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 boneless, skinless turkey breast
    • 4 ounce wedge Brie cheese, rind removed
    • 1/4 cup diced and cooked bacon
    • 1/4 cup pickled beets, diced
    • 3/4 cup frozen blueberries
    • 1/2 cup cooked, crumbled bacon
    • 1 sheet frozen puff pastry
    • 1 egg beaten

    Instructions

    1. In a medium skillet over medium-high heat, heat olive oil.  Add shallot and garlic; cook, stirring frequently, about 3 minutes.
    2. Stir in thyme, rosemary, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.  Remove from heat; set aside to cool.
    3. Place the turkey breast inside a large zip lock bag.  Pound until it’s nice and flat (about 3/4 – 1 inch thick).
    4. Sprinkle turkey with remaining salt and pepper.
    5. Place strips of cheese lengthwise down the center of the turkey.  Add the shallot and thyme mixture, blueberries and bacon.
    6. Roll up the turkey to enclose the filling as well as you can.  Heat oven to 400°F.
    7. On parchment lined baking sheet, roll puff pastry to a 15 x 10 inch rectangle.
    8. Place the stuffed turkey breast in the center of the puff pastry.  With a sharp knife, cut horizontal slits (about 1 inch apart) on the edge of each side of the pastry dough.
    9. Fold each piece over the turkey breast and continue until the turkey breast is completely covered.  Tuck the edges of the both sides in and pinch them well. Brush the puff pastry with the beaten egg.
    10. Place in the oven and cook for 70 minutes or until your meat thermometer reads 180 degrees.
    11. Let stand 10 minutes before cutting.

    Number of servings (yield): 4 - 6

    Source

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