Cooking with Hope

Summer is here and with it come delightful blueberry recipes for all sorts of cooked and uncooked venues. The next few weeks' collections will be seasonal produce recipes and light summer meals like barbeques and picnics. Let us know if there is any special ingredient you'd like to see in an upcoming recipe.

I've included my blueberry cheesecake this week, guaranteed everyone will enjoy eating this easy to make recipe. I won a ribbon for this cake at the 2006 N.C. Blueberry Festival. Since then, the recipe has appeared in various newspapers, magazines and cookbooks and is also used in New Zealand for cruise boat tourists at an Auckland farm grand luncheon.

Recent studies have found that blueberries help to prevent cancer and add to healthy eyesight. The berries contain dietary fiber and also help to prevent urinary tract infections. They are a source of Vitamin A, C, K, Potassium, Folate, Calcium, Magnesium and Phosphorous.

Helpful hints:

To freeze blueberries: do not was them beforehand. Place them in a single layer on a flat pan and freeze them, then pour berries into sealed containers or baggies. Do not thaw frozen berries when making breads or cakes before adding to the batter.

To store fresh blueberries: cover and refrigerate up to two weeks. Do not was berries until ready to use.

Also helpful: 1 pint of blueberries = 2 cups and 3 to 4 servings. 1 package (10 ounces) frozen blueberries = 1 ½ cups approximately

Blueberry Cheesecake, Blueberry Festival Competition 2006

Prepare cheesecake one day or at least 8 hours before serving:

Crust:

1 ½ cups graham cracker crumbs

6 tablespoons butter, melted

¼ cup sugar

1 tsp cinnamon

Preheat oven to 350. Mix together graham cracker crumbs, cinnamon, sugar and butter. Reserve ½ cup of mixture for topping. Press mixture into a glass or ceramic 9" by 13" baking dish. Press mixture up ½  inch on sides of dish. Bake for 8 minutes until lightly browned. Set out to cool.

Filling:

3          8-ounce packages cream cheese, room temp

1          cup sugar

3          large eggs

1          cup sour cream

1            teaspoon vanilla extract

1 ½      cups blueberries

Topping:

1          cup canned blueberry pie filling

In a large bowl, with mixer on medium speed, beat cream cheese, eggs, vanilla and sugar until creamy, approximately 2 to 4 minutes. Add sour cream and beat about 30 seconds or until blended. Gently fold in blueberries distributing evenly.

Pour cream cheese and blueberry mixture over crust and spread evenly. Bake 20 minutes in a 350-degree oven. Remove cheesecake from oven and sprinkle top with reserved graham cracker crumb mixture. Return to oven and bake 25 minutes longer. Turn oven off and leave cheesecake in oven for 1 hour. Remove and cool completely on wire rack. Cover and refrigerate until well chilled at least 3 hours or overnight.

Canned blueberry topping for the top of the cake may be spread in a rectangular design on top or just evenly spread over the entire top. Cut into squares and serve.

Blueberry Smoothie

1 ½      cups skim milk

½         cup lemon yogurt

1            tablespoon lemon juice

1            tablespoon granulated sugar

½            teaspoon vanilla extract

1          cup sliced strawberries, optional

8          ice cubes

Combine all ingredients in a blender and process until smooth. Serve immediately.

Lemon-Yogurt Fruit Salad Dressing

1          cup lemon yogurt

2            tablespoons sugar

1            teaspoon lemon juice

2          cups fresh blueberries

1          cup sliced fresh strawberries

1            kiwifruit, sliced

1          banana, sliced (optional)

In a small bowl, mix the first 3 ingredients and refrigerate. In another bowl, place the fresh fruit and pour the dressing over the top. Serve immediately.

Blueberry, Mango and Chicken Salad

2          cups fresh blueberries - reserve a handful for garnish

6          cups torn romaine lettuce

1          mango, cut up in slices

4            boneless chicken breasts

1            tablespoon chopped garlic

2            tablespoons olive oil

½         cup Italian salad dressing or Vidalia salad dressing

This is a delightful and refreshing salad for the hot summer days. On a serving plate, place the torn lettuce and spread with mango slices and blueberries. Set aside and place in refrigerator.

In a skillet, sauté garlic in olive oil for 3 to 4 minutes over medium heat. Add chicken breasts cooking about 5 to 7 minutes until lightly golden on each side and no longer pink inside. Cut into 1 inch slices and arrange over the top of the salad plate. Drizzle salad dressing over the top and serve. Serve 4 to 6.

Yummy Blueberry Pie

1          pre-made double crust pie pastry (2 pie crusts)

6          cups fresh or frozen blueberries

1          cup granulated sugar

1/3       cup all-purpose unbleached flour

1 ½            tablespoons lemon juice

2            teaspoons lemon zest

1            tablespoon cold milk

1            tablespoon coarse or granulated sugar

Line a 9-inch pie plate with one room temperature piecrust. In a large mixing bowl, combine ¾ cup sugar, flour, lemon zest, and lemon juice. With whisk, mix thoroughly. Add blueberries. Gently toss till coasted. (If using frozen berries, let mixture stand for 15 minutes until fruit is partially thawed.)

Pour berry mixture into lined pie plate. Place the second piecrust over the top and crimp at the edges as desired to seal. Cut 4 to 6 slits into the top of the crust with a sharp knife to release the steam. Brush top of piecrust with 1 tablespoon mild and sprinkle top with sugar.

Bake in a 375-degree oven for 25 minutes (40 minutes for frozen fruit). Cover edge of pie crust with aluminum foil to prevent burning. Remove foil. Bake for 20 to 25 minutes more until top is golden. Cool on wire rack. Serve warm or chilled with vanilla ice cream or whipped cream.