THE VICTORIA ISLA N D BLUEBERRY RECIPE BOOK

Victoria Island Farms is an integrated blueberry growing and packaging operation located in the San Joaquin Delta region of California. All blueberries sold by Victoria Island Farms are grown, harvested, and packed on Victoria Island. We ship fresh to markets around the world within hours of harvest. Victoria Island Farms produces both Northern and Southern Highbush Blueberries. The recipes that follow have been developed and contributed by various friends and members of the Victoria Island Farms family. We hope you enjoy them.

Victoria Island Farms P.O. Box 87 Holt, CA 95234, USA Phone: 209-465-5600 Fax: 209-465-3837 www.vict o r ia islandfa rms.c om 2007 Victoria Island Farms. All rights reserved.

BEVERAGES Blueberry smoothie Blue Hawaii smoothie Very berry smoothie Blueberry lemonade Blueberry daiquiri SALADS AND SALAD DRESSINGS Blueberry & toasted pecan salad California blueberry salad Blueberry vinaigrette BREAKFAST & BRUNCH Blueberry-buttermilk pancakes Lemon-blueberry muffins Blueberry crumb cake Blueberry sour cream coffeecake Blueberry scones with lemon glaze Isabels blueberry-banana bread Low-fat blueberry quick bread Karens blueberry cheese rolls Blueberry cornmeal muffins Baked acorn squash with blueberries DESSERTS Eileens fresh blueberry sauce Karens blueberry buckle Karens blueberry banana biscotti Blueberry pie Blueberry upside down cake Blueberry crisp Eileens blueberry cobbler Blueberry ice cream Blueberry sorbet Blueberry tart Blueberry- banana swirl popsicles C ONDIMENTS Karens blueberry balsamic barbecue sauce Blueberry salsa Blueberry vinegar

BEVERAGES
. Bluebe r ry Smooth ie 1 ripe medium banana 3/4 cup fresh or frozen blueberries 1/4 cup nonfat vanilla yogurt 3/4 cup skim milk Pinch of cinnamon 1/2 cup crushed ice Combine all of the ingredients in a blender and puree until smooth. . Blue Hawai i Smo oth ie 2-1/4 cups frozen blueberries 1-1/2 cups crushed ice 2 cups pineapple juice 1 banana Blend ingredients in blender. Enjoy! .

. Very Ber ry Smooth ie 1 pint fresh blueberries, well chilled 1 pint fresh strawberries, well chilled 1 pint frozen raspberries, partially thawed 1 cups plain low-fat yogurt, well chilled cup cranberry juice, well chilled About 2 tablespoons honey, or to taste Set aside a few perfect blueberries for garnish. Working in batches, combine in a blender the remaining blueberries, the strawberries, raspberries, yogurt, cranberry juice and honey. Blend on high speed until smooth, about 3 minutes. Pour into chilled tall glasses and garnish with the reserved blueberries. Serve immediately. Makes about 6 cups; serves 4. . Bluebe r ry Lemonade 3 cups blueberries 3/4 cups sugar 2 cups freshly squeezed lemon juice 3 cups cold water Ice cubes Place the blueberries and sugar in a blender and puree. Place the lemon juice and water in a pitcher and strain the pureed blueberries through a medium mesh sieve into the pitcher. Stir well and pour into tall ice-filled glasses. .

. Bluebe r ry Da i q u i r i 1 cup frozen blueberries 1/2 cup light rum 1/2 lime, juiced 1/2 cup crushed ice 1/4 cup superfine sugar In a blender, combine all ingredients and process for about 30 seconds. Pour into a chilled glass. .

SALADS A N D SALAD DRESSIN GS

. Bluebe r ry and Toasted Pecan Salad 1/2 cup pecan halves 2 tablespoons butter, melted 1 cup fresh blueberries 5 cups fresh spinach leaves or green leaf, rinsed and dried Balsamic vinaigrette: 1/2 cup extra virgin olive oil 3 tablespoons good quality balsamic vinegar Coat pecan halves with melted butter and toast in a preheated 350 degree oven about 15 minutes, cool. In a large bowl, toss pecan halves, fresh blueberries, and spinach. To make vinaigrette, whisk together olive oil and balsamic vinegar. Drizzle salad with the vinaigrette and serve immediately. . Calif o rn ia Blue be r ry Salad 12 baguette slices, 3/4 inch thick 115 grams semi-soft goat cheese log, sliced in 12 2 tbsp 30 ml olive oil 1/2 tsp 2.5 ml fresh thyme 12 oz. 340 grams mixed baby greens, washed and dried 4 oz. 115 grams dry smoked salmon, crumbled 1/2 cup 125 ml red onion, thinly sliced 1 cup 250 ml blueberries Croutons: Preheat the broiler. Brush one side of each baguette slice with olive oil. Place a round of goat cheese on each slice. Sprinkle each round of cheese with fresh thyme. Place the bread on a baking sheet and broil until the edges are golden and the cheese puffs. Toss the greens with the smoked salmon, red onion, blueberries and blueberry vinaigrette. Divide between six plates and place two croutons on each plate. Serve at once. .

. Bluebe r ry Vina igrette 2 lbs. asparagus, peeled (if thick stalks used), and cut into 1 diagonal pieces 4 large shallots, peeled and sliced thin 3 Tbs. virgin olive oil 12 large eggs 1- cups freshly ground Parmesan cheese Salt & Pepper to taste Pour the blueberry vinegar into a small bowl. Whisk in the mustard. In a slow steady stream whisk the oil into the vinegar. Add the thyme. Season with salt and pepper. .

BREAKF AST & BRU N CH

. Bluebe r ry-Butte rmilk Pancakes 2 eggs 2 cups all-purpose flour, sifted 3 Tbs. sugar 2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 2 1/4 cups buttermilk 4 Tbs. (1/2 stick) unsalted butter, melted 1/2 tsp. vanilla extract 1 to 2 Tbs. vegetable oil or nonstick cooking spray 1 cup fresh blueberries Confectioners sugar for dusting Softened butter for serving Warm maple syrup for serving Preheat an oven to 200F. In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter and vanilla. Stir just until the batter is smooth and no lumps of flour remain; do not overmix. Heat an electric griddle to medium-high. Lightly grease the griddle with oil or spray with nonstick cooking spray. Ladle about 1/3 cup batter onto the griddle for each pancake. Scatter 1 Tbs. blueberries evenly over each pancake. Cook until bubbles form on top and the batter is set, 1 to 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, 2 to 3 minutes. Transfer to a baking sheet and keep warm in the oven while cooking the remaining pancakes. Dust the pancakes with confectioners' sugar and serve warm with butter and maple syrup. Makes about 16 pancakes; serves 4. .

. Lemon-Blue be r ry Muff ins Makes 1 dozen large muffins 3 cups unbleached all-purpose flour 1 tablespoon baking powder teaspoon baking soda teaspoon table salt 10 tablespoons unsalted butter, softened 1 cup granulated sugar 1 teaspoon grated lemon zest 2 large eggs 1 cups plain low-fat yogurt 1 cups fresh blueberries (or frozen) 1 tablespoon unbleached all-purpose flour Topping: 4 tablespoons melted butter cup granulated sugar 2 teaspoons cinnamon Vegetable cooking spray or additional unsalted butter for muffin tins Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda and salt in medium bowl; set aside. Beat butter and sugar with electric mixer on medium speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Toss blueberries with 1 tablespoon flour and fold into finished batter. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack and cool 10 minutes. Remove muffins from tin. Dip warm muffins in melted butter, then in mixture of cup sugar and two teaspoons cinnamon. Serve warm. .

. Bluebe r ry C r umb Cake Topping: 1/3 cup sifted all-purpose flour 1/2 cup sugar 1 teaspoon cinnamon 1/4 cup butter Cake: 2 cups fresh blueberries 2 cups sifted all-purpose flour 2 teaspoons double-acting baking powder 1/2 teaspoon salt 1/4 cup butter 1 teaspoon vanilla extract 3/4 cup sugar 1 egg 1/2 cup milk Finely grated rind of 1 lemon 1/2 cup walnuts, chopped medium fine Confectioners' sugar, optional Dry bread crumbs (about 3 or more tablespoons) for pan Preheat oven to 375 degrees and adjust rack to the center of the oven. Butter a 9-inch pan. Coat it well, bottom and sides, with fine, dry bread crumbs. Set aside. Prepare the topping: Mix flour, sugar and cinnamon. With a pastry blender cut in the butter until the mixture resembles coarse crumbs. Set aside. Sift together flour, baking powder and salt. Place blueberries in a large bowl. Sprinkle with about 1 1/2 tablespoons of the sifted dry ingredients. Using a rubber spatula, toss gently to flour the blueberries without crushing them. Set aside both the floured berries and remaining sifted dry ingredients. In a separate bowl, cream the butter. Beat in vanilla and sugar and beat for 1 minute. Add the egg and beat for 1 minute more. On lowest speed alternately add remaining sifted dry ingredients in three additions and milk in two additions, scraping the bowl with a rubber spatula and beating only until smooth after each addition. Stir in lemon rind. Spoon the stiff batter over the floured blueberries. With a rubber spatula, gently fold together until just mixed. Turn batter into the prepared pan. Spread smoothly. Sprinkle walnuts over top, and then sprinkle reserved topping over the nuts. Bake 45-50 minutes or until the top is well-browned. Serve warm or at room temperature. If desired, sprinkle with confectioners sugar before serving. .

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. Bluebe r ry Sou r C r eam Coffeecake 3 cups unsifted all-purpose flour 1 teaspoons baking powder teaspoon baking soda teaspoon salt cup light brown sugar 1 tablespoon flour teaspoon ground cinnamon cup butter, softened 1 cups granulated sugar 1 teaspoon vanilla extract 4 eggs 1 cup sour cream 2 cups blueberries, rinsed 1 cup confectioners sugar 1 to 2 tablespoons milk Lightly grease and flour a 10-inch tube pan. Preheat oven to 350 degrees. Sift 3 cups flour with baking powder, soda and salt; set aside. In small bowl, combine brown sugar with 1 tablespoon flour and the cinnamon; mix well. In a large bowl of electric mixer, at medium speed, beat butter with granulated sugar and vanilla until fluffy. Add eggs, one at a time, beating after each addition. At low speed, beat in flour mixture (in three additions) alternately with sour cream (in two additions), beating until combined. Turn one third of batter into prepared pan, spreading evenly. Sprinkle with half the blueberries and half the brown-sugar mixture. Repeat layering of remaining batter, blueberries and brown-sugar mixture. Bake 60 minutes, or until cake tester inserted in center comes out clean. Cool in pan on wire rack 20 minutes. Gently remove from pan. Mix confectioners sugar and milk until smooth; drizzle over cake. Makes 10 servings. .

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. Bluebe r ry Scones with Lemon Glaze 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons sugar 5 tablespoons unsalted butter, cold, cut in chunks 1 cup heavy cream, plus more for brushing the scones 1 cup fresh blueberries Lemon Glaze: 1/2 cup freshly squeezed lemon juice 2 cups confectioners' sugar, sifted 1 lemon, zest finely grated 1 tablespoon unsalted butter Preheat the oven to 400 degrees F. Sift together first four ingredients. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Divide the dough into two pieces. Form each piece into a ball, then flatten into 6 inch round. You may need to use a little flour to keep it from getting sticky. Cut each round into quarters. Place the scones on an ungreased cookie sheet and brush the tops with cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze. Glaze: Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Heat in microwave on high for 30 seconds. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. . Isabels Bluebe r ry-Banana Bread 1/2 cup butter, softened 1 cups sugar 2 eggs 1 cups mashed ripe bananas 1 cup fresh blueberries (or frozen) 2 cups all-purpose flour cup buttermilk 1 tsp. baking soda 1 tsp. salt Preheat oven to 350degrees. Grease just the bottom of 9-inch loaf pan. Stir sugar, butter, eggs, bananas and buttermilk in large bowl until mixed. Stir in flour, baking soda and salt just until moistened. Stir in blueberries. Pour batter into pan. Bake about 1 hour and 15 minutes or until an inserted toothpick comes out clean. Cool 5 minutes. Loosen sides of loaf from pan, invert on wire cooling rack and cool completely. .

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. L ow-Fat Bluebe r ry Q u i c k Bread 1 cups all-purpose flour 2/3 cup plus 1 tablespoon sugar 2 teaspoons grated lemon zest 2 teaspoons baking powder teaspoon baking soda teaspoon salt 1 cups fresh blueberries (or frozen) 1 8-ounce container low fat lemon yogurt 1 egg 2 tablespoons melted butter Preheat oven to 375 degrees. Spray loaf pan (8.5 x 4.5 or 9 x 5) with cooking oil spray. In bowl, mix 2/3 cup sugar, flour, baking powder, baking soda, lemon zest and salt. Stir in blueberries. In a separate bowl beat egg, yogurt and butter and add to flour mixture. Stir until moistened; batter will be very thick. Transfer batter to prepared loaf pan and sprinkle with 1 tablespoon sugar. Bake 50 minutes or until an inserted toothpick comes out clean. Cool 5 minutes, then invert on wire cooling rack and cool completely. . Ka r en s Bluebe r ry Cheese Rolls 1 package refrigerated crescent dinner rolls 4 oz. Neufchatel cheese, softened 2 tablespoons sugar cup blueberries, divided Unroll the crescent rolls into four rectangles; firmly press perforations together to seal. Combine Neufchatel cheese and sugar; spread to within inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet. Bake at 275 degrees for 11 to 13 minutes. .

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Bluebe r ry C o rnmeal Muffins 1 1/2 cups all-purpose flour 3/4 cup cornmeal 1/2 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 2 teaspoons finely grated orange zest, (optional) 1 1/4 cups low-fat buttermilk, plus about 2 tablespoons for tops 2 large eggs, separated 2 tablespoons unsalted butter, melted 1 1/2 cups blueberries, (about 1/2 pound), picked over and rinsed 2 1/2 teaspoons coarse sanding sugar, (optional) Nonstick cooking spray Preheat oven to 400 degrees, with rack in center. Lightly coat a standard muffin tin with cooking spray. In a medium bowl, whisk together flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, salt, and orange zest, if using. In a small bowl, whisk together buttermilk, egg yolks, and butter. Stir buttermilk mixture into flour mixture until just blended. In a mixing bowl, whisk the egg whites until just stiff. Gently fold whites and blueberries into the batter until just combined. Spoon batter into prepared muffin tin, filling each cup three-quarters full. Bake 12 minutes. Remove from oven; gently brush tops with buttermilk, and sprinkle with sanding sugar, if desired. Continue baking until tops are golden and a cake tester inserted in a muffin center comes out clean, 6 to 8 minutes more. Let muffins cool slightly, about 10 minutes, before turning out of tin. . Baked Aco rn Squash with Bluebe r r i es 3 acorn squash 1 1/2 cups fresh or frozen blueberries 1/2 tart apple, peeled and diced 6 tablespoons firmly packed brown sugar 6 teaspoons butter Preheat oven to 350 degrees. Cut squash in half lengthwise and remove fibers and seeds. In a medium bowl, mix together blueberries, apple, brown sugar, and butter. Fill squash halves with blueberry mixture. Place in an ungreased casserole dish; add 1/2 cup water around the squash. Cover and bake 50 to 60 minutes. remove cover and bake another 10 minutes or until squash is tender. Remove from oven and serve immediately. .

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DESSERTS
. Eileens Fresh Bluebe r ry Sauce Eileens fresh blueberry sauce 1 pt. blueberries 1/2 c. water 3 tbsp. sugar 1 tbsp. cornstarch 1 tbsp. fresh lemon juice Put 1 1/2 cups blueberries, water, sugar and cornstarch into a medium-size saucepan. Bring to a boil over high heat, stirring often. Reduce heat and simmer uncovered 3-4 minutes until sauce thickens and berries are soft. Remove from heat, stir in lemon juice and remaining 1 1/2 cups blueberries. Cool to room temperature or chill before serving. Serve over angel food cake, cut up fruit or ice cream. . Ka r en s Bluebe r ry Buckle 2 cups flour cup sugar 2 teaspoons baking powder teaspoon salt cup shortening cup milk 1 egg 2 cups blueberries Topping: cup sugar 1/3 cup flour 1 teaspoon cinnamon cup soft butter Combine all ingredients except blueberries and topping. Beat vigorously for 30 seconds. Stir in blueberries. Spread in greased 9 x 13 or 7 x 11 inch pan. Mix topping ingredients together until crumbly and sprinkle over batter in pan. Bake at 375 degrees for 45 to 50 minutes. .

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. Ka r en s Bluebe r ry Banana Biscott i 4 cups flour teaspoon baking powder teaspoon baking soda cup fresh or frozen blueberries 1 cup peeled and chopped banana 2 tablespoons canola oil 2 tablespoons water 1 large egg 1 teaspoon vanilla In a large bowl combine flour, baking powder and baking soda. In a food processor, combine banana, blueberries, oil, water, egg and vanilla. Puree until smooth. Pour over dry ingredients. In the bowl and using your hands, knead until dough holds together. Transfer to a lightly floured surface. Divide dough into two equal pieces. Shape each piece into a log. Flatten the logs to make about four inches wide. With a fork, pike holes all over the surface of the logs. Place on a baking sheet about four inches apart. Bake at 350 degrees for 35 to 40 minutes or until firm. Place pan on rack and let cool for 30 minutes. Reduce oven temperature to 300 degrees. With a sharp knife, cut each log into inch thick slices. Place cut side down on baking sheet and bake for 30 minutes longer or until hard. Cool completely and store in airtight container for up to 30 days. . Bluebe r ry P ie 1/4 cup all-purpose flour, plus more for dusting Pate Brisee (pie dough) 1 large egg 1 tablespoon milk 3 pints blueberries, picked over 2 tablespoons freshly squeezed lemon juice 1/2 cup sugar 1/4 teaspoon ground cinnamon 2 tablespoons unsalted butter, cut into small pieces On a lightly floured work surface, roll out half the dough to 1/8-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes. Heat oven to 425 degrees. Whisk together egg and milk to make egg wash, and set aside. Combine blueberries, lemon juice, sugar, flour, and cinnamon, and turn onto chilled bottom crust. Dot with butter. Roll out the remaining dough to the same size and thickness. Brush the rim of the crust with the egg wash, place the other piece of dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer the pie to the refrigerator to chill until firm, about 30 minutes. Brush with the egg wash, and bake for 20 minutes. Reduce heat to 350 degrees and bake for 30 to 40 minutes more or until juices are bubbling. Let cool before serving.

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. Bluebe r ry Upside - D own Cake 4 tablespoons butter, melted, plus more for souffl dish 1/3 cup packed plus 3 tablespoons light-brown sugar 1 1/2 cups blueberries, picked over and cleaned 3/4 cups cake flour (not self-rising) 1 teaspoon baking powder 1/4 teaspoon salt 1 large egg 1/4 cup milk, room temperature Heat oven to 350 degrees. Butter a 1-quart, 5 1/2-inch-diameter souffl dish. Pour 2 tablespoons melted butter into the souffl dish. Sprinkle 3 tablespoons brown sugar over butter. Scatter 1 cup blueberries over sugar. Set aside. In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and egg. Whisk milk into the egg mixture. Add flour mixture; whisk until batter is smooth. Pour half the batter into souffl dish. Sprinkle remaining 1/2 cup blueberries over batter. Spread remaining batter over blueberries. Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes. Immediately unmold cake, inverting it onto a serving dish. Serve warm with whipped cream if desired. . Bluebe r ry C r isp 4 cups fresh or frozen blueberries 1 Tbs. fresh lemon juice 3/4 cup firmly packed light brown sugar 1/2 cup all-purpose flour 1/2 tsp. ground cinnamon 4 Tbs. (1/2 stick) unsalted butter or margarine, at room temperature, cut into pieces 3/4 cup rolled oats Preheat an oven to 375F. Grease a shallow 1 1/2-quart baking dish with butter or spray with vegetable cooking spray. Spread the blueberries evenly over the bottom of the prepared baking dish and sprinkle with the lemon juice. In a bowl, using a pastry blender or fork, mix together the brown sugar, flour, cinnamon, butter and rolled oats until well combined. Sprinkle evenly over the blueberries. Bake until the top is golden and the blueberries are bubbling, about 30 minutes. Transfer to a wire rack and let cool. Serve hot or warm. Serves 6. .

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. Eileens Bluebe r ry C o b ble r 4 cups blueberries (or blackberries, peaches or pears or a combination) 2 cups sugar 1 cup flour 1 teaspoon baking powder teaspoon cinnamon teaspoon mace teaspoon salt 1 cup milk teaspoon vanilla 1 stick (1/2 cup) butter, melted and cooled Mix fruit with 1 cup of sugar and let stand 30 minutes. Mix dry ingredients, add milk and vanilla, and stir until just combined. Pour melted butter into 10 x 10 x 2 baking pan, add batter, stirring to combine with the butter, and spoon the fruit over. Bake at 350 degrees for 30 minutes, increase the heat to 400 degrees and bake 10-15 minutes more until golden around the edges. Cool 20 minutes before serving. . Bluebe r ry Ice C ream 2 cups fresh blueberries 3/4 cup water 1 cup sugar 1 cup heavy cream 1 Tbs. fresh lemon juice In a heavy 2-quart saucepan over medium-high heat, combine the fresh blueberries, water and sugar. Bring to a boil, stirring occasionally to help dissolve the sugar. Reduce the heat to medium and simmer for about 1 minute. Remove from the heat and let stand for 30 minutes to steep. Transfer the blueberry mixture to a food processor and process until smooth, about 1 minute. Strain through a finemesh sieve into a bowl. Cover and refrigerate until chilled, at least 3 hours or up to 24 hours. Add the cream and lemon juice to the blueberry puree and stir to combine. Transfer the mixture to an ice cream maker and freeze according to the manufacturers instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart. .

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. Bluebe r ry So r b et 8 cups fresh blueberries, lightly rinsed and dried, plus a few extra for garnish 3/4 cup sugar 1/4 cup fresh lemon juice 1/2 cup water Mint leaves (optional) Puree the blueberries in a blender, and transfer them to a medium-sized pot. Add the sugar, lemon juice and water. Bring to a boil and then remove from the heat. Strain into a bowl and set aside until cool. Freeze blueberry mixture in an ice-cream maker according to the manufacturer's instructions. Serve garnished with additional blueberries and fresh mint leaves. Yield: 6 cups . Bluebe r ry Tart 1 1/4 cups all-purpose flour, (spooned and leveled), plus more for dusting 1/3 cup sugar 1 teaspoon salt 1/2 cup cold (1 stick) unsalted butter, cut into small pieces 6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried 2 tablespoons cornstarch 2 teaspoons finely grated lemon zest 3 tablespoons freshly squeezed lemon juice 1/3 cup sugar Pinch of salt Thin strips of lemon zest for garnish Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed). Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely. Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes. In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add grated lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight. Garnish with thin strips of lemon zest. .

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. Bluebe r ry- Banana Swi rl Po psicles 3 to 4 ripe bananas (1 pound) 1 1/2 cups yogurt 3 tablespoons sugar Juice of 1/2 lemon 1 cup fresh blueberries In the bowl of a food processor, puree bananas until smooth. Add yogurt, sugar, and lemon juice; pulse to combine. Remove half of the yogurt mixture; set aside. Add blueberries to processor, and pulse until just combined. Layer blueberry and reserved yogurt mixtures into ten 1/3 cup ice-pop molds. Using a wooden skewer, swirl the two flavors together. Insert ice-pop sticks. Transfer to freezer until frozen, about 8 hours. Dip molds quickly in hot water to unmold. Makes 10 popsicles. .

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CO NDIME NTS
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Ka r en s Bluebe r ry Balsami c Bar bec ue Sauce 2 cups blueberries cup balsamic vinegar 3 tablespoons sugar 3 tablespoons ketchup teaspoon garlic powder teaspoon salt Place all ingredients in a sauce pan. Bring to a boil; reduce heat and simmer 15 minutes or until slightly thick. Remove from heat and cool. Place the blueberry mixture in a blender and process until smooth. Store in airtight container in the refrigerator. Great with pork or chicken! . Bluebe r ry Vinegar 2 cups apple cider vinegar 1/2 cup blueberries 1 tablespoon granulated sugar Slice of orange or lemon Sprig of mint In a small stainless steel saucepan over medium heat, warm the vinegar until hot. Add remaining ingredients. Crush the with the back of a spoon. Remove from the heat to cool. Cover and steep in a cool place 2 to 3 days. Place the pan over medium heat and bring to a simmer. Remove from the heat and strain liquid into a sterilized jar. Discard the solids. .

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Bluebe r ry Salsa 2 tbsp red onion , finely chopped 1 tbsp jalapeno pepper, finely chopped large pink grapefruit 1 tsp honey 1 tbsp lime juice 1 cup blueberries Section pink grapefruit and discard membrane. Dice grapefruit and mix with chopped onion, jalapeno pepper, honey and lime juice. Stir in blueberries last. Serve with salmon, halibut or swordfish. (Variations: Substitute 1 sectioned orange or cup diced ripe mango for the pink grapefruit). .

2007 Victoria Island Farms. All rights reserved.

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