Showing posts with label blueberries. Show all posts
Showing posts with label blueberries. Show all posts

Monday, July 15, 2019

Blueberry Lemon Naan Bread Appetizer / #BlueberryWeek

If you are a blueberry lover, this is the week for you! I have joined in with some blogging friends to offer a fun and tasty week of blueberry recipes! There are so many lip smacking blueberry ideas to check out, that I think I need a trip to the market for more berries!

I am starting the week with a Blueberry Lemon Naan Bread Appetizer. It is definitely on the sweet side of appetizers, and I think it would make an excellent dessert also. I used a new favorite product I found, called Naan Dippers. They are little Naan Breads that are only 2-3 bites in size. 

This recipe can be made in small pockets of time. The creamy topping and the chunky blueberry sauce can be made and refrigerated until it is time for your event.

 Blueberry Lemon Naan Bread Appetizer
 (makes 10-15 appetizers)
 (printable recipe at end of page)

 Creamy Topping
12 ounces Cream Cheese, softened 
6 tablespoons Sour Cream, softened
2 tablespoon Sugar
1 teaspoon Vanilla

Blueberry Sauce
1/2 cup Sugar
1 teaspoon Lemon Zest
1 pint fresh Blueberries
1/2 teaspoon Cornstarch
1 teaspoon Water
1 tablespoon fresh Lemon Juice 

Naan Bread Dippers
additional Lemon Zest and Blueberries for topping 


 
Mix together the softened cream cheese and the sour cream. Add in the sugar and the vanilla. Refrigerate until ready to assemble the dish.
 In a medium size pan, add the sugar and the lemon zest. Bring it to a boil, stirring until the sugar dissolves. You will want to do this on a medium low to medium heat. You want to be careful not to burn the sugar. (don't ask me how I know!!)
Add the blueberries and cook over medium heat, lightly crushing the berries as you are stirring. Do this for about 10 minutes. The berries should be soft be then. While you are waiting the ten or so minutes, add the corn starch and water together in a small bowl. Pour the cornstarch mixture into the sauce and cook until it has thickened just a bit and it is slightly shiny. You will feel it has thickened as you are stirring. Add the lemon juice, stir it into the mix and remove the pan from the heat. Let cool. If you are making ahead, refrigerate.
The naan breads are really too small for the toaster. If you have a toaster oven you might be able to toast them in there. I used the method of toasting in a dry fry pan. Heat the pan, but do not add anything else. Once it is warm, add the breads. Keep an eye on them, turning them whenever you think is best, depending on how toasted you want them. They take approximately 3 minutes per side. If you don't want the breads toasted, the appetizer will still taste fantastic. The toasting helps keep the breads stiff for eating.
Use a #3M size decorating tip and a decorating bag to squiggle the cream mix onto the toasted Naan bread. You could also spread it on with a knife.
I placed approximately a teaspoon of sauce in the middle of the cream. If you put too much, the blueberry mix will start to fall off. 
 Add a berry or two wherever you think it may need it on each of the breads. Add some lemon zest to make it look pretty. See how the blueberry sauce is following in the lines on the cream made from the #3M decorating tip. That is why I used that tip. I was looking for that effect. 

I hope you will give this recipe a try. If you are a blueberry lover, I know you will love this Blueberry Lemon Naan Bread Appetizer! Let me know what you think and don't forget to keep reading to find many more blueberry recipes to enjoy!



Thank you to Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don't miss one delicious recipe.

Blueberry Week Recipes
Breakfast
Drinks and Appetizers
Sauces and Spreads
Dinner
Dessert





 Thank you for stopping by today!






Blueberry Lemon Naan Bread Appetizer

Yield: 10-15
Author:

ingredients:

Creamy Topping
  • 12 ounces Cream Cheese, softened
  • 6 tablespoons Sour Cream, softened
  • 2 tablespoon Sugar
  • 1 teaspoon Vanilla
Blueberry Sauce
  • 1/2 cup Sugar
  • 1 teaspoon Lemon Zest
  • 1 pint fresh Blueberries
  • 1/2 teaspoon Cornstarch
  • 1 teaspoon Water
  • 1 tablespoon fresh Lemon Juice
Additional Items Needed
  • Naan Bread Dippers
  • additional Lemon Zest and Blueberries for topping

instructions:

How to cook Blueberry Lemon Naan Bread Appetizer

  1. Mix together the softened cream cheese and the sour cream. Add in the sugar and the vanilla. Refrigerate until ready to assemble the dish.
  2. In a medium size pan, add the sugar and the lemon zest. Bring it to a boil, stirring until the sugar dissolves. You will want to do this on a medium low to medium heat. You want to be careful not to burn the sugar.
  3. Add the blueberries and cook over medium heat, lightly crushing the berries as you are stirring. Do this for about 10 minutes. The berries should be soft be then. While you are waiting the ten or so minutes, add the corn starch and water together in a small bowl. Pour the cornstarch mixture into the sauce and cook until it has thickened just a bit and it is slightly shiny. You will feel it has thickened as you are stirring. Add the lemon juice, stir it into the mix and remove the pan from the heat. Let cool. If you are making ahead, refrigerate.
  4. The naan breads are really too small for the toaster. If you have a toaster oven you might be able to toast them in there. I used the method of toasting in a dry fry pan. Heat the pan, but do not add anything else. Once it is warm, add the breads. Keep an eye on them, turning them whenever you think is best, depending on how toasted you want them. They take approximately 3 minutes per side. If you don't want the breads toasted, the appetizer will still taste fantastic. The toasting helps keep the breads stiff for eating.
  5. Use a #3M size decorating tip and a decorating bag to squiggle the cream mix onto the toasted Naan bread. You could also spread it on with a knife.
  6. I placed approximately a teaspoon of sauce in the middle of the cream. If you put too much, the blueberry mix will start to fall off.
  7. Add a berry or two wherever you think it may need it on each of the breads. Add some lemon zest to make it look pretty. See how the blueberry sauce is following in the lines on the cream made from the #3M decorating tip. That is why I used that tip. I was looking for that effect.
blueberries, naan bread, cream cheese, fresh blueberries, lemon, blueberry sauce, appetizers, dessert
appetizer, dessert, starter, party food
Created using The Recipes Generator









 

Monday, August 7, 2017

Blueberry Scones / #FarmersMarketWeek

#FarmersMarketWeek starts now! I am excited to be sharing some recipes this week that are all made with ingredients from your local farmers market. Today I made these yummy scones, overloaded with fresh blueberries and drizzled with a vanilla glaze! These scones are easy to make, awesomely moist, and the perfect accompaniment to your morning mug of coffee or a late night snack with some cold milk chilled in the freezer. Pick up some blueberries of your own at your farmers market or grocery and make these blueberry scones. You will be glad you did!


Blueberry Scones
(makes 10 scones)
(printable recipe at end of page)

2 cups all purpose Flour
1/4 cup Sugar
2 teaspoons Baking Powder
1/4 teaspoon Baking Soda
Pinch of Salt
1/3 cup Butter
1 teaspoon Lemon Peel, finely shredded
1 cup Fresh Blueberries
2/3 cup Buttermilk
1 teaspoon Vanilla

Vanilla Glaze 
1 cup sifted Confectioner's Sugar
1 tablespoon Vanilla


Stir together the flour, sugar, baking powder, baking soda and salt. Cut the butter in to small pieces and add to bowl.
Use a pastry blender to cut the pastry into the flour until the flour looks like coarse crumbs.
Make a well in the center of the bowl. Add lemon peel. Set aside.
In a separate bowl combine blueberries, buttermilk, and vanilla. Add mix to the well in the center of the bowl. Stir together with dry mix until all is wet.
Place dough onto a floured cutting board or counter. Knead dough by folding and pressing down on the dough, approx 10-12 times. Dough should be almost smooth. 
Place dough onto an ungreased baking sheet. Form into a 8" circle. Cut dough into 10 wedges, but don't cut all the way through dough.
Bake in 400℉ oven for 20-25 minutes. Make glaze by mixing the confectioner's sugar and vanilla together. Remove scones from the oven.
Cut wedges all the way through, drizzle with glaze, if desired. Serve and enjoy warm!
I am so happy that you stopped by today! I hope you try these Blueberry Scones because I know you will love them!

Scroll down and find more recipes made by some farmers market loving friends using yummy, fresh ingredients.


#FarmersMarketWeek - A week of #FarmFresh recipes

#FarmersMarketWeek  

 Monday Recipes
 

Aunt Mary's Refrigerator Bread & Butter Pickles by Corn, Beans, Pigs & Kids
BBQ Corn on the Cob with dilled butter by Red Cottage Chronicles
Beef Tacos with Peppers, Onions & Salsa Verde by Books n' Cooks
Blistered Tomato Dutch Baby by A Kitchen Hoor's Adventures Blueberry Crisp for Two by Family Around The Table
Blueberry Scones by The Freshman Cook 
Cherry Stout Jam by The Redhead Baker 
Farmer’s Market Breakfast Casserole by New South Charm 
Freshly Dug Potato Salad by Culinary Adventures with Camilla
Intro post by Bear & Bug Eats
Israeli Salad by Caroline's Cooking 
Marinated Mozzarella and Tomato Appetizers by Jolene's Recipe Journal
Peach and Blueberry Overnight Oats by Simple and Savory
Peach Bourbon Jam by Feeding Big
Peaches and Cream Overnight Oats by Cooking with Carlee  
Strawberry Mango Jam by Palatable Pastime
Summer Veggies & Kielbasa Sheet Pan Dinner by Tip Garden



Thank you to Christie and Cynthia for hosting this fun, week long event! 




You can find The Freshman Cook on these pages:


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Blueberry Scones

INGREDIENTS:

Scones
  • 2 cups all purpose Flour
  • 1/4 cup Sugar
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Baking Soda
  • Pinch of Salt
  • 1/3 cup Butter
  • 1 teaspoon Lemon Peel, finely shredded
  • 1 cup Fresh Blueberries
  • 2/3 cup Buttermilk
  • 1 teaspoon Vanilla
Vanilla Glaze
  • 1 cup sifted Confectioner's Sugar
  • 1 tablespoon Vanilla

INSTRUCTIONS:


  1. Stir together the flour, sugar, baking powder, baking soda and salt. Cut the butter in to small pieces and add to bowl.
  2. Use a pastry blender to cut the pastry into the flour until the flour looks like coarse crumbs.
  3. Make a well in the center of the bowl. Add lemon peel. Set aside.
  4. In a separate bowl combine blueberries, buttermilk, and vanilla. Add mix to the well in the center of the bowl. Stir together with dry mix until all is wet.
  5. Place dough onto a floured cutting board or counter. Knead dough by folding and pressing down on the dough, approx 10-12 times. Dough should be almost smooth.
  6. Place dough onto an ungreased baking sheet. Form into a 8" circle. Cut dough into 10 wedges, but don't cut all the way through dough.
  7. Bake in 400℉ oven for 20-25 minutes. Make glaze by mixing the confectioner's sugar and vanilla together. Remove scones from the oven.
  8. Cut wedges all the way through, drizzle with glaze, if desired. Serve and enjoy warm!
Created using The Recipes Generator

    Wednesday, July 2, 2014

    Panna Cotta w/ a Blueberry Compote/#foodieextravaganza

    Welcome to the Foodie Extravaganza!  
    We are a group of bloggers who love to blog about food!  And each month we all incorporate one main ingredient into a recipe.  This month the ingredient is blueberries.  We hope you all enjoy our delicious blueberry foods this month and come see what next month's new ingredient is.  If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.
    We would love to have you!


    It's time for blueberries, which for me, means Panna Cotta topped with a Blueberry Compote! I love blueberries and don't you think they are the perfect summertime fruit? Panna Cotta is easy to make, and the blueberry compote is just as easy. Plus, I used Truvia instead of sugar for fewer calories. The best part is that they have to be made ahead of time, so it is the perfect dessert!
     Panna Cotta w/ a Blueberry Compote

    Tuesday, April 24, 2012

    Blueberry Bars are now Blueberry Crumbs!

    I went shopping to get some granola. Or maybe just to see what was available. I'm not sure. I wanted to make some homemade granola bars to send to my son at school. But I saw this box of Organic Cascadian Farm French Vanilla Almond Granola and it had this great sounding recipe on the back.  There was even a picture for this recipe called Vanilla Almond Blueberry Bars. So I brought it home and I couldn't wait to try this out. They turned out delicious, but not so pretty. :(

    Blueberry Crumbs
    1 Egg White
    1/2 cup Butter, softened
    1/4 cup Brown Sugar
    1/2 teaspoon Almond Extract
    1 1/4 cup Flour
    1 teaspoon Baking Powder
    1/2 teaspoon Baking Soda
    1 1/2 cups French Vanilla Almond Granola
    8 oz Frozen Blueberries
    1/4 cup Sugar

    Heat oven to 375 degrees.
    Grease an 8" square pan.
    Beat your egg white, butter, brown sugar, and almond extract
    in a bowl until creamy.
    Mix the baking soda, baking powder, and flour together,
    and then mix it into the wet mixture.
    Stir the granola by hand.
    It should look like this.
    Take 2/3 of the mix and spread it into the bottom of your pan.
    I used this Dollar Store spatula to flatten the mix in the pan.
    I thought it was pretty handy for $1!! The perfect size to fit in
    the pan. 
    In a separate bowl, mix the blueberries and the sugar.
    Pour the blueberries over the dough.
    Here's where I think I made my big error. I didn't think
    there were enough berries, so I added a 1/2 cup more.
    Sprinkle the rest of the dough over the blueberries.
    Bake for 25-30 minutes.
    Let cool completely on cooling rack.
    I let them cool for 45 minutes.
    When I went to cut these bars, they started to fall apart.
    So, I put them in the refrigerator for about an hour.
    When I took them out and started to cut them, they fell apart again.
    That's when I decided that they would have to be
    blueberry crumbs instead of blueberry bars.

    They were actually delicious as crumbs. I think the extra blueberries
    may have added additional juices that the bottom crust just could not handle.

    Next time I will not go hog wild on the blueberries~even though they are sooo good!

    Thanks for joining me!

    The Freshman Cook is having a great time at the following parties:
    What's New Wednesday

    Saturday, April 7, 2012

    Blueberry Muffins w/ Lemon Sugar Topping~Crazy Cooking Challenge

    My favorite thing about the Crazy Cooking Challenge is the hunt! Every month we are given a food which we are to find a recipe for, on a blog somewhere on the world wide web, make the food, and then blog about it! It is such fun!! This month the food we were to find a recipe for is one of my favorites, Blueberry Muffins! I found the perfect Blueberry Muffin recipe on a blog called Tracey's Culinary Adventures Blog. Tracey had several Blueberry Muffin recipes posted on her blog,and I had a difficult time deciding which one to go with, but the recipe I picked stood out to me because I love the sweet and tart topping that goes on top of the muffins. Stop by Tracey's blog and check out her posts. She has a Lasagna Roll recipe that is definitely calling my name, along with a Milk and Cookie Smoothie that looks incredible, as I am a lover of all things smoothie, and a recipe for Boston Cream Whoopie Pies that has gone to the top of my "must bake next" list. So, may I present, the best Blueberry Muffins I have ever had!

    Blueberry Muffins w/ Lemon Sugar Topping
     Lemon-Sugar Topping
    1/3 cup sugar (2 1/3 oz)
    1 1/2 teaspoons lemon zest (about 1 lemon)

    Muffins
    2 cups (about 10 oz) frozen blueberries
    1 1/8 cups sugar (8 oz) plus 1 teaspoon
    2 1/2 cups (12 1/2 oz) all-purpose flour
    2 1/2 teaspoons baking powder
    Pinch salt
    2 large eggs, at room temperature
    4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
    1/4 cup vegetable oil
    1 cup buttermilk
    1 1/2 teaspoons vanilla extract

    Make your topping by mixing the sugar
    and the lemon zest together by rubbing them 
    together with your fingertips until fragrant.
    Set aside for a few minutes. 
    Place your oven rack in the top third of the oven.
    Preheat your oven to 425 degrees.
    Place 1 cup of blueberries and 1 teaspoon of sugar in a saucepan.
    Bring to a simmer over medium heat, mashing the berries,
    and stirring. Let the berries continue to cook until the berries begin
    to take on a jam like consistency. The volume should be reduced
    to about 1/4 cup. Transfer to a bowl, and let cool at room temp.
    Whisk your flour, baking powder, and salt together.
    In a separate bowl, whisk the remaining 1 1/8 cups sugar,
    and the eggs together. Whisk in the butter and oil until combined.
    Add the buttermilk and vanilla.
    Add the remaining blueberries to the flour mixture.
    Toss the blueberries in the flour.
    Fold the dry ingredients into the wet ingredients~just
    until moistened. The batter should be lumpy. Be careful 
    to not over mix.
    Add batter to each muffin tin. The tins should be sprayed
    with pan spray before adding the batter. 
    Then place a teaspoon of the jam that you made earlier
    on top of each muffin batter. 
    Use a skewer to swirl the jam into the batter.
    Sprinkle each muffin with the sugar lemon mixture.
    Bake the muffins until the tops are golden and they
    spring back when gently pressed, about 17-19 minutes.
    Let cool for 5 minutes before you remove the muffins from the pan.
     Enjoy!

    Thanks Tracey for a wonderful recipe!


    Photobucket