Blueberry Pies

Oh, blueberry pie! How easy you are to make! I really don't know why I don't make you more often. Maybe there are other pies that compete with you like strawberry or peach. How silly of them since there is no slicing involved except to serve you. 

Mini Blueberry Pies
7 cups fresh wild blueberries, picked over and cleaned
1 cup sugar plus additional for sprinkling
3 Tbsp all purpose flour, plus more for the work surface
pinch of coarse salt
2 pie crust dough
2 Tbsp unsalted butter

Directions:

1. Preheat oven to 425 degrees F.
2. In a large bowl, combine the blueberries, sugar, flour, and salt.
3. Gently toss to coat the blueberries. Set aside.
4. On a floured work surface, roll out one pie crust dough to about 1/8 inch thickness.
5. Take a large glass and cut out circles.
6. In a cupcake tin, place each circle in the individual cups.
7. Spoon the blueberry filling on top of the dough in the cupcake tin until it reaches just below the edge of the dough.
8. Dot a little of the butter on top of the blueberry filling.
9. Roll out the other pie crust dough to about 1/8 inch thickness. 
10. Cut out desired shapes and place over each blueberry filling. Press down lightly to seal.
11. Bake the pies about 30 minutes and golden brown.
12. Remove the cupcake tin from the oven and allow the pies to cool before serving since the filling is very hot.

Recipe adapted from Martha Stewart Living 2002 Annual Recipes.

Did you already know...
-During the Civil War, blueberries were canned and shipped to the Union Troops.
-In Maine, wild blueberries are grown on over 60,000 acres.
-The bilberry is a cousin of the blueberry.

 I hope you have a wonderful week even though it is Monday!

Blueberry Pie Bars

This weeks Project Pastry Queen recipe was picked by Amanda of Homekeeping Adventures. These pie bars are so delicious! I substituted the blackberries for blueberries. I am definitely making these bars again and try other types of fruit. Please make sure to check out the other member's version of this recipe.

Since there are so many different types of berries in season, I didn't want to use frozen. My husband is not a big fan of fruit desserts and he thought these were great. Everyone that came by to visit thought these bars were delicious. The best part about this dessert is that it is a pretty easy dessert to make. I have over six cups of blueberries still to use so guess what will be posting next?

Blueberry Pie Bars
Crust and Topping
3 cups all purpose flour
1 1/2 cups sugar
1/2 tsp salt
1 1/2 cups unsalted butter, chilled and cut into 1/2 inch cubes

Fruit Filling
4 large eggs
2 cups sugar
1 cup sour cream
3/4 cup all purpose flour
1/4 tsp salt
2 lbs. wild blueberries, picked over and cleaned

Directions:

1. Preheat the oven to 350 degrees F.
2. Grease a 9x13 inch baking pan with cooking spray.
3. In a food processor, add the flour, sugar, and salt. Pulse for 45 seconds.
4. To the flour mixture, add the butter. Pulse until the butter is evenly distributed into the flour about 30 to 60 seconds.
5. Reserve 1 1/2 cups of the crust mixture to use as a topping.
6. Press the flour mixture into the bottom of the greased pan.
7. Bake the crust for 12 to 15 minutes or until golden brown.
8. Allow the crust to cool for 10 minutes.
9. To make the filling, whisk the eggs in a large bowl.
10. Add the sugar, sour cream, flour, and salt to the eggs. Combine well.
11. Gently fold in the blueberries.
12. Spoon the mixture evenly over the crust.
13. Sprinkle the reserved crust mixture evenly over the filling.
14. Bake the blueberry pie bars for 45 to 55 minutes, until the top is lightly browned.
15. Allow to cool at least 1 hour before cutting into the bars.

Recipe adapted from The Pastry Queen cookbook by Rebecca Rather.

Did you already know...
-The wild blueberry is one of four native fruit crops to North America.
-Maine produces 15% of all blueberries in North America.
-The top fruit export of Canada is the blueberry.

Blueberry Season

Are you blue? Have you been having some bad luck lately? Yesterday was Friday the 13th and it is over. Only good luck ahead for all of us, right? I will admit the only thing blue lately for me would be all the blueberries I have been eating. My husband can not say the same since he just had knee surgery-yes ouch!

 It is blueberry season here in Maine and I have picked over 6 cups of wild blueberries lately. So, please forgive me now but I will be posting some blueberry recipes in the next coming days. I have warned you. Don't worry I will be going raspberry picking in a couple of days. Then I may surprise you one day when you are expecting another blueberry recipe and they are gone like all my blueberries.

I decided to remake the Ultimate Streusel Cake with Streusel Filling into a blueberry coffee cake. This remake was suggested by my oldest daughter and it came out pretty good. My husband really liked it and he doesn't eat fruit often.

Blueberry Coffee Cake 
Streusel Filling:
1/2 cups brown sugar
1/4cup sugar
3/4 cups almonds, toasted and chopped
1/4 cup all purpose flour
3Tbsp unsalted butter, room temperature

Cake:
2 1/2 cups of all purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp coarse salt
10 Tbsp unsalted butter, room temperature
1 cup sugar
3 large eggs
1 tsp vanilla extract
1  cups sour cream 
1 cup of blueberries ( I used wild Maine blueberries)

Icing:
2 1/2 cups of powder sugar
1/4 cup milk
1 tsp vanilla extract
Additional powder sugar, for dusting if desired


Directions:
1. Preheat oven to 350 degrees.
2. Grease the Bundt pan.
3. Combine all the ingredients of the streusel filling together. Store in the refrigerator until needed.
4. In another bowl to make the cake, whisk flour, baking soda, baking powder, and salt into a bowl.
5. In a third bowl, cream butter and sugar until light and fluffy.
6. Add the eggs, vanilla, and sour cream to the butter mixture. Mix until just combined.
7. Slowly, add the flour mixture to the butter mixture. Mix until just combine.
8. Spoon half of the batter into the Bundt pan. Top with two thirds of the streusel filling.
9. Spoon the rest of the batter into the Bundt pan covering the streusel filling.
10. Top with the remaining streusel filling.
11. Bake until golden brown and cake tester comes out clean, about an hour.
12. Transfer cake to wire rack and let cool for 20 minutes.
13. When the cake is cooled enough, remove cake from pan.
14. In a medium bowl, prepare the icing by mixing the powder sugar and milk until well combined. Drizzle over cake.
15. Dust with powder sugar.

Adapted from Martha Stewart Living 2002 Annual Recipes. 

Did you already know...
-The most common knee injure is a torn meniscus.
-Each knee has 2 meniscus which is the cartilage that acts like a cushion between the shinbone and thighbone.
-By forcefully rotating or twisting the knee, the meniscus can become torn.

Fresh Strawberry Jam

Since our oldest son is in his 20s, he doesn't live with us but we are very fortunate to see him often. He has been working at restaurants for awhile now but he only works in the evenings. My husband called him the other day and said this is your boss and we have decided to start serving breakfast so you need to come in. Our son called right back and said that he didn't fall for it and he wasn't even going to come over to make us breakfast. Hey, I thought it was a good try on my husband's part. 

Our son did come over later that day to join us for dinner. I offered him some of my jam and he really liked it. Everyone in my household liked it. I was glad since it was my first time ever making jam. Were you surprised? I have a great friend and she makes jam every year in a pressure cooker. I think the pressure cooker intimidated me. Plus I still have nightmares of sterilizing baby bottles so why start with mason glasses? This is an easy recipe and next time I'm going to get fancy with it.

Fresh Strawberry Jam
1 1/2 pint of strawberries, hulled and halfed
2 cups sugar (use slightly less if the strawberries are very sweet.)
1/2 lemon, freshly squeezed

Directions:
In a small saucepan, combine the sugar and lemon juice over low heat for 10 minutes or until the sugar dissolves.
Add the strawberries and continue to cook over very low heat for 20 minutes or until mixture boils slowly. 
Continue to cook until a small amount of the juice gels on a very cold plate.
Store in a sealed container in the refrigerator for a week, freeze, or follow proper canning guidelines.

Recipe adapted from Ina Garten.  

Did you already know...
-In 1858, John Landis Mason patented his Mason jars.
-John Mason gave another company his patent rights and passed away in 1900 a poor man.
-Over the years, there has only been a few iterations to Mr. Mason's original design.

Tostadas with Chicken and Parsley

Today's Project Pastry Queen recipe was picked by Shawnda from Confections of a Foodie Bride. The original recipe was Prosciutto Tostadas with Shrimp and Parsley. 

Well, I conferred with my husband and he said he wasn't a big fan of prosciutto but he could eat shrimp anytime. Anytime means fried at a local restaurant. The problem with shrimp is that it is not in season here and I didn't feel like it. Don't you have to be in the mood for it? I live in Maine and I usually only have lobster maybe twice a year. So, I made this recipe with chicken.

Tostadas with Chicken and Parsley
1/4 cup vegetable oil
1 lb. chicken breast, cut into chunks
2 green onions, chopped
3 cloves of garlic, minced
2 Tbsp lemon juice, freshly squeezed
1 Tbsp champagne vinegar
1/4 cup chopped Italian parsley
salt and pepper
6 flour tortillas
2 cups mixed baby greens, washed
1 red bell pepper, roasted and julienned

Directions:

1. Heat a skillet with the vegetable oil over medium heat.
2. Add one tortilla at a time and fry for 30 seconds or until golden brown. Flip and repeat on the other side. Remove the tortilla and place on a plate lined with paper towels.
3. Repeat with 4 more tortillas. The last tortilla cut into strips before frying.
4. In the same skillet used for the tortillas, lower the heat to low.
5. After a few minutes, add the chicken breast. Cook the chicken for about 3 minutes or until golden brown before repeating on the other side.
6. Add the green onions and garlic to the skillet with the chicken. Cook the chicken for about 2 minutes or until cooked all the way through.
7. Remove the skillet from the heat. 
8. Add the lemon juice, vinegar, and parsley. Season with salt and pepper.
9. On a plate, place on fried tortilla.
10. Top the tortilla with the baby greens, roasted red pepper, some of the chicken, and a few fried tortilla strips.
11. Repeat with the other 5 tortillas to feed a family of five.

Recipe adapted from The Pastry Queen cookbook. Please make sure to check out the other's members versions of this recipe.

Did you already know...
-Maine Northern shrimp season is normally from December to May.
-It is estimated the New England shrimp fishery harvested approximately 6 million pounds of shrimp before regulators ended the season in February this year.
-Northern shrimp mature as males for 2 1/2 years before becoming females a year later.

How my daughter ate her tostada-note the added ranch dressing