Recipes for Shabbat

Blueberries

By Eileen Goltz

It's June and the blueberry crop is looking very good this year!

The blueberry is one of only 3 foods native to North America (extra points if you guessed that the cranberry and Concord grape are the other two). The blueberry is by far the most popular of these 3 and has a special section all to itself in my recipe collection. When Europeans started to colonize the US in the early 1600's that blueberries were discovered. The first recipes were fairly simple and in many cases based upon Native American cooking techniques.

In the past 2 decades scientists have discovered a myriad of health benefits to be gained from eating blueberries. They are one of the richest sources of antioxidants of any fruit or vegetable and they help fight cell damaging "free radicals." (No, we're not talking about the protesters of the 70's here but rather certain specific unstable substances that our bodies produce as we get older.) These free radicals damage human cells and our DNA. US scientists have shown that the antioxidants contained in blueberries actually help to slow the aging process and reduce the risk of cancer. The antioxidants are contained in "Anthocyanins" (Greek word meaning "plant" and "blue") these anthocyanins are the reason why blueberries are blue.

Another extra added bonus that blueberries have to offer us was found in several chemical studies done by the Agricultural Research Service of the  United States. It was discovered that blueberries (as well as strawberries  and raspberries) actually contain chemicals that decreased the growth of  cervical and breast cancer cells by a considerable percentage.

All this goodness (and taste) packed into one little berry is why I try to incorporate blueberries into my menu several times a week when they are in season. The following recipes are all fast and easy to prepare and can even be made with frozen berries in the middle of winter when you just gotta have a little taste of summer.

BLUEBERRY TIPS

1. Look for fresh blueberries that firm and dry.
2. The skin should be smooth and deep purple-blue, with a silvery-white
bloom.
3. Store fresh blueberries covered in the refrigerator and use within 10 days
of purchase.
4. Wash the blueberries just before serving.
5. Make sure that there is enough fruit in your filing so that the fruit is
identifiable.
6. Use dry and dehydrated blueberries in sticky dough's like bagels, as they
will hold up to the mix!
7. Coat blueberries with flour or starch before integrating into batters.
This will prevent excess blue batters.

NOTE: If a recipe calls for a can of blueberries, you may make your own by
using 2-1/2 cups of fresh blueberries, 1 tablespoon of corn starch, 1-1/2
teaspoons of lemon juice, 1/8 cup of water. Cook until thickened and clear.
Cool before using as a substitute.

BASIC BLUEBERRY PIE FILLING (pareve)

The following recipe is very good to keep on hand in the refrigerator. It may
be used in crepes, fried pies, regular pies, over ice cream, etc.

Combine the blueberries, sugar and lemon juice in a heavy saucepan. Bring the mixture to a boil, stirring frequently. In a small bowl mix the cornstarch  with just enough water to make a paste. Pour the paste into the boiling berry mixture, stirring constantly the mixture becomes thick. Remove from the heat and let cool. Pour into unbaked pie shell and bake at 400 degrees for about 35 minutes or until crust is golden.

BLUEBERRY ORANGE SAUCE

In a saucepan combine the cornstarch and sugar. Add the water, orange juice and blueberries. Stirring gently, bring the mixture to a boil and then simmer for about 10 minutes. Cool slightly; serve over French toast or pancakes and waffles Makes about 2 cups.

FAT FREE BLUEBERRY MUFFINS

Preheat oven to 400. Spray twelve 2 to 2 1/2 inch muffin pan cups. Into large
bowl, combine the flour, baking soda, baking powder and salt... Mix and set
aside. In a medium size bowl beat the egg whites sugar and milk together.
Add the egg mixture into dry mixture. With wooden spoon combine until
thoroughly mixed. (the mixture should be slightly lumpy). Gently fold the
blueberries into the batter Spoon the batter into the prepared muffin cups
and fill about 2/3 of the way to the top. Bake for 18 to 22 minutes. Makes
approx. 11-14 muffins

BLUEBERRY SALAD WITH HONEY NUT DRESSING

Arrange the salad greens in bowl. Cut peeled avocado in strips. Sprinkle with lemon juice. Combine fruit. Add to bowl. Garnish with avocado and cheese strips. For dressing, mix the remaining ingredients. Serves 6.

BLUEBERRY CORN BREAD (dairy or pareve)

Preheat oven to 350. Grease a 9X9 pan. In a large bowl combine the corn meal, flour, sugar and baking powder. Mix to combine and then add the milk, eggs and melted butter and mix well taking care not to over mix. Gently fold in the blueberries. Pour the batter into the prepared pan and bake for 20 to 25 minutes. You can, if you prefer, make this recipe as muffins. Serves 8.

BLUEBERRY SCONES (dairy)

Preheat oven to 425. In a large bowl combine the flour, baking soda and baking powder. Cut in the butter until it is size of blueberries. Add blueberries and mix lightly. Gradually add the milk and molasses. Be gentle with dough so berries are not crushed. Pat the dough to about a 1/2" thickness and cut in small triangles. Place the triangles on greased sheet and bake for 12 to 15 minutes. Serve immediately. Makes 8 scones. These are wonderful when you split them in half while they are still hot and them  spread with butter.

BLUEBERRY-APPLE TORTILLAS (dairy or pareve)

Preheat oven to 350. Grease a cookie sheet and set it aside. In a medium  saucepan over medium-low heat, heat apple filling until warm. Stir in blueberries and vanilla; cover to keep warm. In a small bowl mix sugar and cinnamon until combined; set aside.

To assemble the tortillas: Brush each tortilla generously with the melted butter. Sprinkle the top with the sugar-cinnamon mixture and place 1/6 blueberry-apple mixture down center. Fold bottom of the tortilla to partially cover the filling; fold in side to enclose filling completely. Place the tortillas on the prepared cookie sheet and bake for 5 minutes, just to warm the tortillas. Place the tortilla on individual serving plates, garnish with additional blueberries and confectioners sugar, if desired. Makes 6. This is great served with vanilla ice cream or whipped cream.

BLUEBERRY DESSERT WRAPS (dairy)

To prepare the sauce: In a small saucepan combine sugar and cornstarch. Stir in the orange juice. Cook and stir over medium heat, stirring until the  sauce is clear and thickened, about 5 minutes. Stir in 1 cup blueberries and return to a boil. Boil and stir for 1 minute. Remover the sauce from the heat and set it aside. This can be made a day ahead of time.

To prepare filling: In a mixing bowl, beat cream cheese until smooth. Add confectioner's sugar and vanilla. Beat until smooth and creamy.

To assemble the wraps: Spread a tortilla with about 2 tablespoons of the cheese mixture. Place about 6 frozen blueberries across the center of each tortilla. Roll jelly roll style. Repeat with remaining wraps. In a medium skillet, melt 1 tablespoon butter over medium heat; place half of the wraps seam side down in skillet and cook turning occasionally until evenly browned, about 3 minutes. Remove from pan and keep warm while cooking the remaining wraps. Serve topped with hot blueberry sauce. Makes 8 wraps and 1 cup sauce.

Eileen Goltz, a professional chef and caterer, is the author of the new cookbook, Perfectly Pareve.