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    Tuesday
    Jan052016

    Blueberry Brie Pull-Apart Bread

    High Bush Blueberry Council

    Recipe by Tina Hu-Rodgers , “Just Putzing Around the Kitchen” Blog

    This blueberry brie pull-apart bread is both flavorful and fun. With warm, creamy brie and pleasantly sweet blueberries, this indulgent blueberry brie pull-apart bread is sure to delight your family and friends this holiday season.

     

    Dough Ingredients

    • 1/2 cup warm water
    • 1/2 cup warm milk
    • 1 teaspoon salt
    • 1 tablespoon active dry yeast
    • 1/4 cup sugar
    • 1 egg
    • 1/2 stick butter, melted + additional 4 tablespoons butter
    • 3­-3/4 cups flour
    • 1 large wedge of brie, cut into bite sized chunks

    Blueberry Compote Ingredients

    • 1 (16 ounce) bag frozen blueberries
    • 1 cup granulated sugar
    • 2 tablespoons lemon juice
    • 1 sprig fresh rosemary
    • 1/2 teaspoon pectin

    Dough Instructions

    1. In the bowl of a standing mixer, combine water, milk, sugar, salt, and yeast. Stir gently until yeast is dissolved and allow mixture to sit for about 5 minutes.
    2. Add egg, 1/2 stick melted butter, and flour. Beat on low for 3 to 4 minutes (with dough hook attachment), or until all the ingredients come together.
    3. Stop the mixer as needed to scrape the sides and bottom of the mixing bowl. Once the dough has come together, beat on low speed for another 2 minutes. The dough will be smooth and elastic. (You can also turn dough out onto a lightly floured surface and knead by hand).
    4. Place dough in a well-oiled bowl, cover, and place in warm place to rise for about 1 hour (until doubled in size).

    Blueberry Compote Instructions

    1. In a large pot over medium high heat, bring blueberries and sugar to a boil, stirring frequently.  Reduce heat, bringing mixture to a simmer.
    2. Stir in lemon juice and pectin and rosemary sprig. Continue cooking mixture for another 10 minutes; remove pot from heat.
    3. Allow mixture to cool to room temperature. Discard rosemary.
    4. Pour mixture into a bowl or tupperware container, cover/seal, and refrigerate until ready to use.
    5. Mixture will thicken into a jam like consistency as it cools.

    To Cook and Assemble the Bread

    1. Heat oven to 375°F and generously grease a loaf pan (or bundt pan) with oil or cooking spray. Melt 4 tablespoons butter in a shallow bowl or dish.
    2. Pinch off a tablespoon sized ball of dough and flatten/stretch by hand until you have a disc roughly 1/3­-1/2 inch thick.
    3. Spoon 1 teaspoon chilled blueberry compote into the center of your dough disc, then top with a chunk of brie.
    4. Carefully fold your dough over the top of the blueberry/brie, and firmly pinch the seams closed.
    5. Roll filled dough gently between your hands to smooth out the seams and form a ball.
    6. Roll balls around in melted butter until coated, then place balls in greased pan.
    7. Keep forming and dipping balls until the bottom of your pan is covered with a single layer of balls.
    8. Repeat until you have a second layer of balls (all your dough should be used up after a second layer).
    9. Stick pan into oven and bake for 20 to 30 minutes, until the top of your loaf is golden brown.
    10. Let stand for ten minutes.
    11. Serve hot with leftover blueberry compote.

    Notes

    The recipe will make you more than enough blueberry compote for these rolls. You can use the leftovers for a number of different holiday dishes ­ as a substitute for cranberry sauce, as jam for biscuits, topping for pork chops, etc. Or, just eat it with a spoon!

    Source

    Monday
    Dec212015

    Crispy Chicken Thighs with Blueberry Sauce

    Blueberry Sauce Ingredients: 

    •  1 cup frozen blueberries, thawed

    •  1 tablespoon apple cider vinegar

    •  2 tablespoons honey

    •  3 tablespoons water (more as needed)

    •  1/4 teaspoon kosher salt

    Crispy Chicken Thighs Ingredients:

     

    • 6 chicken thighs (skin ­on, bone ­in)
    • 2 cups buttermilk
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • Pinch of cayenne pepper
    • 2 tablespoons canola oil
    • 1 tablespoon fresh parsley, chopped

     

    Blueberry Sauce Instructions:

           1   In a small saucepan over medium-high heat, combine blueberries, vinegar, honey, water and salt; bring to a light simmer, then lower heat to medium low.

           2   Cook sauce for about 30 minutes or until it becomes thick, stirring occasionally.

           3  Add more water if you find the sauce to be too thick.

           4   Set aside, keeping warm until you are ready to serve.

    Crispy Chicken Thighs Instructions:

    1  In a large bowl, combine buttermilk and chicken thighs. Cover and refrigerate for at least 4 hours or up to 12 hours.

    2  Once the chicken has marinated, drain it through a colander and season with salt, black pepper, and cayenne pepper.

    3  Preheat oven to 400°F.

    4  In a large oven safe skillet over medium high heat, heat oil.

    5  Add chicken, skin side down and sear for about 6­-8 minutes or until the skin is crispy and brown. Flip chicken to the other side and cook for an additional 3 minutes.

    6  Transfer pan to the oven. Cook for 25 minutes or until the chicken is cooked through; let rest for five minutes.

    7  When you are ready to serve, spoon blueberry sauce over the chicken and garnish with fresh parsley.

    Number of servings (yield): 3

    Source: http://www.blueberrycouncil.org/blueberry-recipe/crispy-chicken-thighs-with-blueberry-sauce/

    Friday
    Dec182015

    Blueberry Barbecue Glazed Ribs


    Ribs Ingredients:

    •  2 racks ribs

    •  1/2 cup brown sugar, packed

    •  1-1/2 teaspoons paprika

    •  1 tablespoon salt

    •  1-1/2 teaspoons freshly ground black pepper

    •  1/2 teaspoon cayenne pepper

    •  1 teaspoon garlic powder

    •  1 teaspoon onion powder

    Blueberry Barbecue Glaze Ingredients:

       1-1/2 cups honey BBQ sauce

    •   1-1/2 cups frozen blueberries

    •   1/4 teaspoon liquid smoke

    Instructions:

    1  Dry the ribs with paper towels. In a medium bowl, mix together all dry rub ingredients well.

    2  Press rub onto both sides of rib racks. Tightly wrap each individual rack with tin foil.

    3  Place in a single layer on a large rimmed baking sheet and let sit in fridge overnight.

    4  Preheat oven to 300°F.

    5  Bake foil wrapped ribs on baking sheet for 2-1/2 hours.

    6  During the last half hour of cook time, make the sauce.

    7  In a medium saucepan, combine BBQ sauce, liquid smoke and blueberries.

    8  Bring to a simmer, stirring frequently. Use a spatula to break apart some of the blueberries. Cook another five minutes.Let ribs cool, then remove foil.

    9  Discard juices.

    10  Brush ribs generously with sauce reserving some for serving.

    11  Broil ribs for five minutes or just until the tops are nicely browned.

    12  Serve with additional sauce. 

    Number of servings (yield): 2 racks of ribs 

    Source: http://www.blueberrycouncil.org/blueberry-recipe/blueberry-barbecue-glazed-ribs/

     

    Wednesday
    Dec022015

    Blueberry Glazed Ham

     

    Highbush Blueberry Council Ingredients:  

    •  1 boneless fully cooked smoked ham (3 to 4 pounds)

    •  1-3/4 cup of water, divided

    •  1/2 cup brown sugar

    •  4 cups frozen blueberries

    •  1 sprig rosemary

    •  4 sprigs thyme

    •  1 to 2 tablespoons honey

    •  Salt and freshly ground black pepper to taste

    Instructions:

    1. Preheat oven to 325°F. In a medium sized sauce pan, over medium heat, combine bring 1-1/4 cups of    water and the brown sugar to a boil.

    2. Add the frozen blueberries, the herbs and the honey to the water/sugar mixture.  Season with salt and pepper.

    3. Cook, stirring occasionally, for 25 to 30 minutes or until the blueberries release their juices and the sauce reduces/thickens.  Set aside.

    4. Score the ham, making diamond shapes with a knife.

    5. Place in a deep baking dish and add remaining water to the pan.

    6. Pour 1/2 of the glaze over the ham and bake, uncovered, for 1 to 1­-1/2 hours, basting with the pan juices every 15 minutes, until a meat thermometer reads 140°.

    7. Serve immediately with the remaining blueberry sauce on the side.

    8. Preheat oven to 325°F. In a medium sized sauce pan, over medium heat, combine bring 1-1/4 cups of water and the brown sugar to a boil.

    Number of servings (yield): 10 

    Source: http://www.blueberrycouncil.org/blueberry-recipe/blueberry-glazed-ham/

    Thursday
    Nov192015

    Roast Turkey with Blueberry Balsamic Glaze

    BlueberryCouncil.org

    Turkey Ingredients:

    2 tablespoons olive oil

    1 large onion, thinly sliced

    3 rosemary sprigs

    1 bone-in turkey breast with skin on (2-­3 pounds)

    Salt & pepper

    Blueberry Balsamic Glaze Ingredients:

    2 cups frozen blueberries (divided)

    1⁄2 cup dried figs, sliced, or if small, halved

    1⁄2 cup balsamic vinegar

    1 tablespoon maple syrup

    1-1⁄2 tablespoons whole grain mustard

    1⁄4 teaspoon salt and pepper

    Turkey Instructions:

    1. Preheat oven to 450°F. In a large heavy oven safe bottom skillet over medium heat, add olive oil, onion and rosemary sprigs.
    2. Rub turkey on all sides with oil (or butter) and sprinkle with salt and pepper.
    3. Place turkey in pan, on top of onion mixture; transfer pan to the oven.
    4. Turn temperature down to 400°F, and bake for 40 minutes. 

    Blueberry Balsamic Glaze Instructions:

    1. Place 1⁄2 cup of the blueberries, figs and the balsamic vinegar in small sauce pan. Bring to a simmer, then turn heat to low, stirring occasionally until reduced by half.
    2. Stir in maple syrup, whole grain mustard and a pinch of salt and pepper.
    3. After the turkey has cooked for 40 minutes, brush with the glaze pour the rest over the top. Give the pan a shake.
    4. Surround the turkey with the remaining blueberries, lower oven temperature to 350 F and continue roasting in the oven, 20 or more minutes or until turkey reaches 160°F.

    Number of servings (yield): 2

    Source

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