Updated: 07/12/2012 3:54 PM
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Cooking with Blueberries & Raspberries
Raspberries and blueberries are at their peak at the St. Paul Farmer’s Market right now. Larry Pfarr shows us some recipes using locally grown blueberries and raspberries.
Chicken and Blueberry Pasta Salad
1 pound boneless, skinless chicken breast – grilled, broiled, baked or boiled and cooled. Cut into bite size pieces.
8 ounces pasta -cooked, drained and cooled
3 tablespoons extra-virgin olive oil
1 large shallot or 4 scallions, thinly chopped
1/3 cup reduced-sodium chicken broth
1/3 cup crumbled feta cheese
3 tablespoons lime juice
1 cup fresh blueberries
1 tablespoon chopped fresh thyme
1 teaspoon freshly grated lime zest
1/4 teaspoon salt
In a small skillet heat oil, add shallots or scallions and cook over medium/low heat stirring occationally until softened (about 2-5 minutes). Add broth, lime juice and cook about 2 minutes. Cool to room temperature.
Place pasta, chicken and blueberries in bowl. Add dressing, thyme, lime zest, salt and toss gently until combined.
Gin Infused with Blueberries
3 cups blueberries
1 750 ml bottle Gin
Rinse blueberries; add to a large pot (no need to dry them). Heat blueberries over medium heat, stirring often. Cook blueberries until they release liquids and you can see more liquid then solids. Remove from heat and let cool to room temperature.
Add blueberries with juices to a large, airtight glass jar. Pour in entire bottle of gin. Seal the lid and store in a cool, dark spot for 5 days. Be sure to give the jar a good shake at least once a day.
After 5 days, strain infused gin through a fine mesh basket strainer into a clean bottle or container. The more solid bits you strain out, the longer the gin will last! Store in the refrigerator.
Great for use on waffles, pancakes or as an ice cream topping.
2 cups fresh raspberries
1 ½ cups fresh blueberries
¾ cup white sugar
1/3 cup water
2 tablespoons fresh lemon juice
Combine all ingredients in a sauce pan. Bring to a gentle boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm on pancakes or waffles or refrigerate and serve over ice cream.
Raspberry Chocolate Jelly Roll Cake
¼ cup cake flour
¼ cup cocoa powder plus additional for jelly roll pan
¾ cup granulated sugar
4 eggs, separated
Pinch of salt
½ teaspoon cream of tarter
½ teaspoon vanilla extract
Preheat oven to 400°F.
Grease or spray 10 x 15 in. jelly roll pan with vegetable pan spray; sprinkle well with cocoa.
Sift together the 1/4 cup cocoa and flour. Add granulated sugar to mixture and sift again; set aside.
In large bowl, beat egg yolks with mixer until light and fluffy, about 3 minutes – add vanilla and mix until combined. In separate bowl, combine egg whites and salt. Beat with electric mixer until whites begin to foam; add cream of tartar and continue to beat until the whites are stiff but moist. Fold one-third white mixture into yolk mixture just until blended; spoon yolks over remaining whites. Spoon flour mixture over egg yolks; gently fold together just until there are no streaks of egg white or flour. Spread into prepared pan. Bake 10-12 minutes or until toothpick inserted in center comes out clean.
Remove cake from oven and immediately turn out onto clean kitchen towel; trim away crisp edges. Roll cake up in the towel from long side and let rest for 1 minute. Unroll and let rest 5 minutes. Re-roll in towel and let cool completely.
Unroll cooled cake and spread with butter cream filling. On top of butter cream filling spread a thin layer of raspberry jelly or jam and carefully re-roll. Refrigerate until firm (about 2 hours). Just before serving, sprinkle with confectioners' sugar.
8 oz. cream cheese
½ cup butter
1 pound powder sugar – may need slightly more
1 teaspoon vanilla
Mix butter until soft, light and fluffy.
Add cream cheese, blend until mixed and fluffy.
Add vanilla and blend.
½ cup fresh raspberries
3/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground black pepper
¼ teaspoon salt
2 tablespoons lemon juice
Place the raspberries, olive oil, and balsamic vinegar in a blender. Cover, and blend until smooth, about 1 minute. Add salt and pepper. Refrigerate until ready to use. Stir or shake before using.