Good Dinner Mrs Mellen

Category: BLUEBERRY

• 

  Summer Salad with Blueberries, Strawberries, Pecans and Blue Cheese

  Posted at 10:09 am by Good Dinner Mrs Mellen

  Aug 16th

  My favorite summertime salads are easy, fresh, and flavorful. I love adding blueberries and strawberries to a salad capturing the freshness of summer fruits. Rich, pungent blue cheese and a tangy lemon vinaigrette enhance the flavor.

  Salad

  2 cups salad greens, I used Spring mix

  1/2 cup fresh blueberries

  1/2 cup sliced fresh strawberries

  1/4 cup toasted chopped pecans

  1/2 cup blue cheese

  Lemon Vinaigrette 

  1/2 teaspoon finely grated lemon zest

  2 tablespoons freshly squeezed lemon juice

  1 teaspoon sugar

  1/2 teaspoon Dijon mustard

  1/4 teaspoon fine sea salt, or to taste

  3 to 4 tablespoons extra-virgin olive oil

  Freshly ground black pepper to taste

  Place salad greens on a large plate. Top with blueberries, strawberries, pecans, and blue cheese. Serve with lemon vinaigrette.

  Lemon Vinaigrette

  In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt dissolve. Add 3 tablespoons of the oil in a slow stream, constantly whisking until the dressing is well blended. Season with fine sea salt and freshly ground black pepper. If desired, whisk in the remaining oil in a slow stream, whisking constantly. DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.

  Enjoy!

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  Posted in BLUEBERRY, Easy recipes, Farm Fresh Produce, Good Dinner Mrs Mellen, Healthy, Salad, summertime recipes, Vegetarian | Tagged blueberries, strawberries, summer salad

• Fabulous All American Blueberry Pie

  Posted at 9:30 am by Good Dinner Mrs Mellen

  Jul 7th

  

  Blueberries are my favorite fruit! If I can stop eating all the fresh blueberries long enough, I love to make blueberry pies. I love so many wonderful blueberry pie recipes, but this one is perfect for the 4th of July! Perfect for a backyard barbecue or to take along to a family reunion, just so wonderfully delicious! If you are short on time or just don’t want to make your own crust, use store-bought refrigerated pie crust, which you can find in the dairy section of your grocery store. I like Pillsbury.

  Fabulous All American Blueberry Pie

  Crust:

  2 1/2 cups all-purpose flour

  1/4 cup sugar

  1/2 teaspoon salt

  1/2 cup shortening

  1/3 cup sweet butter (love my Cabot!)

  7 tablespoons cold water

  Filling:

  6 cups blueberries, rinsed and picked over

  1/2 cup packed dark brown sugar

  1/2 sugar

  4 1/2 tablespoons cornstarch

  3/4 teaspoon ground allspice

  1 tablespoon sweet butter, cut into small pieces

  Glaze:

  1 egg yolk

  1 teaspoon whipping cream

  Crust: In a large bowl, combine flour, sugar, and salt with a pastry blender, cut in shortening, and butter until the mixture resembles coarse cornmeal. Sprinkle water over the top and mix it together with a pastry blender or fingers until it comes together to form a ball. Shape dough into a ball, wrap in plastic and rest at room temperature for 1 hour.

  Filling: Place rack in the lower third of the oven. Preheat oven to 425 F. (I like to put a piece of aluminum foil down or a baking pan on the bottom of the range to catch any drips and keep my oven clean.) Place blueberries in a large mixing bowl. In a smaller bowl, combine the remaining ingredients except for the butter. Add dry ingredients to blueberries and gently toss.

  Divide pastry in half. On a floured surface, roll one of the pastry halves into a 12 inch round. Fit into a 10-inch pie plate, letting the pastry hang over the edge. Fill with blueberry mixture. Dot with butter. On a floured surface, roll out the remaining dough to 12 inches round. Place over pie. Seal edges and crimp to form a decorative rim.

  Glaze: In a small bowl, whisk egg yolk and cream. Brush the top of the pie with glaze. Cut vents into the pie top. You can use mini cookie cutters for a more decorative top.

  Bake pie for 10 minutes, reduce oven temperature to 350 F. Bake pie for 35 or 40 minutes longer or until nicely glazed. Cool on rack.

  Enjoy!

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  Posted in Baking, BLUEBERRY, Dessert, desserts, Food, Good Dinner Mrs Mellen, Mediterranean diet, One Pan Meals, Pastry, Pie | Tagged American Pie, barbecue, Blueberry Pie, Cabot Butter, Family reunions, July 4th, Plisbury Pie crust
• 

  Blueberry Lemon Tea Cake

  Posted at 11:31 am by Good Dinner Mrs Mellen

  Apr 3rd

  

  Blueberries and lemons are a favorite flavor combination that I love. Lemon is a fresh scent that reminds me of spring. This cake is delicious any time during the year. Adding candied lemons is a nice decorative touch. 

  I make this loaf cake often because it is moist, flavorful, and easy to make.

  Ingredients

  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, at room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (80ml) vegetable oil
  • 1/3 cup (80g) sour cream (or plain yogurt/Greek yogurt), at room temperature
  • 2/3 cup (160ml) whole milk, at room temperature
  • 3 Tablespoons (45ml) lemon juice
  • 1 Tablespoon lemon zest
  • 2 cups blueberries
  • 1 teaspoon flour

  GLAZE

  • 2 cup (60g) confectioners’ sugar
  • 2 Tablespoon (15ml) lemon juice
  • optional: candied lemon slices

  Instructions

  • Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
  • Whisk the flour, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing.Pour/spread the batter evenly into prepared loaf pan. 
  • Take 1/2 cup blueberries and mash with fork. Place remaining blueberries in bow and toss with flour. Fold mashed and whole blueberries into cake batter.
  • Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a skew and if it comes out clean, the bread is done. 
  • Cool bread completely in the pan set on a wire rack. 
  • Drizzle with glaze and decorate with candied lemon slices
  • Slice and serve. 
  • Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week.

        Glaze  

  • Whisk the confectioners’ sugar and lemon juice together.

  Candied Lemon Slices

  • 1 small lemons
  • 1/2 cup sugar
  • 1 tablespoons fresh lemon juice
  • 1/2 cup water

  Cut lemons into 1/8-inch-thick rounds; discard seeds. Stir together sugar, lemon juice, and water in a large skillet over medium heat until sugar is dissolved. Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally, 14 to 16 minutes or until slightly translucent and rinds are softened. Remove from heat. Place slices in a single layer in a wax paper-lined jelly-roll pan, using tongs. Cool completely (about 1 hour). Cover and chill 2 hours to 2 days.

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  Posted in Baking, BLUEBERRY, Cake, desserts, Food, Good Dinner Mrs Mellen, Tea Breads | Tagged blueberry cake, Easy recipe, lemon cake, Springtime, tea cake
• 

  Blueberry Pie with Pecan Topping

  Posted at 9:32 am by Good Dinner Mrs Mellen

  Jun 23rd

  

  
  I just love blueberries and blueberry pie. While traditional blueberry pie is mouthwatering delicious sometimes I just like to change it up so I created this sinful decadent Pecan crumb topped sour cream blueberry pie. They say a picture is worth a thousand words but even this picture can only go so far in capturing the nutty topping with blueberry juice bursting from the fruit all in a creamy custard. I want another piece just writing this! Don’t forget to top with Bryers French Vanilla ice cream.

  
  Pastry

  
  1 3/4 cup all-purpose flour

  1/4 cup sugar

  1 teaspoon cinnamon

  1/2 teaspoon salt

  2/3 cup butter

  2-3 tablespoon water

  1 egg, beaten

  
  Filling

  1 cup sour cream

  3 ounces cream cheese

  1 large egg

  3/4 cup light brown sugar

  1/4 cup all-purpose flour

  1 teaspoon vanilla

  4 cups blueberries, washed and picked over

  
  Crumb Topping

  1/2 cup all-purpose flour

  1/3 cup sugar

  1/3 cup light brown sugar

  1 tablespoon cinnamon

  1/4 teaspoon salt

  1/2 cup butter 

  3/4 cup chopped pecans or walnuts

  
  1. To prepare pastry, combine flour, sugar, cinnamon, and salt in a large bowl. With pastry blender cut in butter to consistency of coarse cornmeal. Sprinkle water one tablespoon at a time, mix until pastry holds together. Shape pastry into a ball.

  2. On a lightly floured surface, roll out the pastry into an 11-inch round. Fit into a 9-inch pie plate. Turn extra dough at the edge into rim and flute or crimp raised edge. Just before placing the blueberry filling in pie shell, brush with beaten egg.

  3. To prepare filling, combine sour cream, cream cheese, egg, brown sugar, flour and vanilla in a bowl. Beat thoroughly until smooth. Preheat over to 450F. Fill pie shell with blueberries. Pour cream mixture over blueberries. Bake 10 minutes at 450F, reduce temperature to 350F and bake 35-40 minutes.

  4. Prepare crumb topping by mixing flour, sugars, cinnamon, salt, butter, and nuts. Blend to form a crumbly mixture.

  5. After baking the pie, remove the pie from oven, cool, then distribute crumb mixture evenly over top. Return to oven and bake 10-15 minutes more.

  Enjoy!

  

   

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  Posted in Baking, BLUEBERRY, desserts, Food, Good Dinner Mrs Mellen, Pie | Tagged Blueberry Pie, Crumb topping, July 4th