Blueberries

YOUR PRODUCE MAN'S
Berry Recipes

BLUEBERRY CHEESECAKE
Ingredients-Crust
5 pkgs Graham Crackers
1 cup Sugar
2 ½ cube Unsalted Butter
Instructions-Crust
· Melt Butter. Roll the Graham Crackers into crumbs. Add sugar, then add melted butter. Mix.
· Divide mixture evenly and place into springform pans.
Ingredients-Filling
2 ½ lb Cream Cheese (room temperature) 3 TBS Powdered Sugar
1 cup Sugar 1 tsp Vanilla Extract
4 ea Eggs 4 TBS Unsalted Butter (melted)
2 cup Blueberries (pureed) 3 cup Sour Cream
Instructions-Filling
· Preheat oven to 350 degrees.
· Place cream cheese in a bowl and cream well. Add sugar, eggs, powdered sugar and vanilla. Beat until mixed. With the mixer on low speed, add the Blueberry puree, sour cream and melted butter. Continue blending until well blended. Scrape down the sides of the bowl at least once during the blending.
· Pour mixture into the prepared crusts. Smooth the top.
· Bake 45 – 60 minutes, until tops are slightly brown. Cool at room temperature.
· Cover and refrigerate at least 6 hours before serving.

COLD BLUEBERRY SOUP
Ingredients
6 cup Blueberries ½ tsp Salt
3 cup Water Juice from 1 Lemon
½ cup Sugar ¼ cup Crème de Cassis
½ tsp Ground Cinnamon 1 TBS Blueberry Vinegar
¼ tsp Ground Allspice Sour Cream, Fresh Tarragon, Orange Zest for garnish
Instructions
· Place Blueberries, water, sugar, cinnamon, allspice and salt in pan and cook over high heat for 3 – 5 minutes.
· Let cool, then add Lemon juice, Crème de Cassis and Blueberry Vinegar.
· Process in a blender or food processor until very smooth. (HINT: Place a towel over the blender just in case it leaks!)
· Once processed, you could strain it also if you want to.
· Refrigerate for at least 30 minutes, until chilled.
· Garnish with Sour Cream, Tarragon Leaves and Orange Zest.

(NOTE: Get your kids in the kitchen. Mix the Sour Cream so it is smooth. Then give your kids a spoon. Let them write the initial of each person on the top of the soup. Then let them arrange the Tarragon Leaves and Orange Zest. Kids love eating out at fast food because we haven’t made the kitchen a fun place for kids to be. Make it fun and get your kids in the kitchen. Just make sure they wash their hands!)

BLUEBERRY-APRICOT CRISP

by Cathy Olsen

Ingredients

the Fruit

4 cups              Apricots (pitted and quartered)

1 cup                            Blueberries (rinsed)

1 TBS                            Flour

2 TBS                            Sugar

1 tsp                            Lemon Zest

1 tsp                            Ginger (fresh grated)

the Topping

1 cup                            Flour

pinch                            Kosher Salt

1/2 tsp              Cinnamon

1/4 tsp              Nutmeg

1/3 cup              Sugar

3 TBS                            Brown Sugar

1/4 lb              Butter

1/2 cup              Walnuts (chopped)

Instructions

the Fruit

--In large bowl, gently mix fruit

the Topping

--In separate bowl, mix Flour, Salt, Cinnamon, Nutmeg, Sugar and Brown Sugar

--Add Butter and mix

--Add chopped Walnuts

the Crisp

--Place fruit in baking pan, then cover with the topping

--Bake at 375 degrees for about 30 minutes

NOTE:  This is a perfect way to enjoy summer fruits and berries.  When apricots are no longer in season, you can substitute peaches or nectarines.  Get out the vanilla ice cream and enjoy.