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Posts Tagged ‘U.S. Highbush Blueberry Council’

 

Blueberry Bars Photo

Dessert Time!  If you know me personally, you know how much I love coconut so I was thrilled  I was approached by the U.S. Highbush Blueberry Council to create a recipe that challenged me to experiment with different and interesting flavor pairings for blueberries beyond the typical pairing of blueberries with lemon. One of the selecting ingredients/flavors for paring was coconut so I knew right were I was headed.  Although blueberries are amazing to eat by themselves for dessert, their deliciousness is only heightened by coconut!

Check out the website littlebluedynamos.com for more delicious blueberry ideas and if you make these for a holiday gathering or really any time of year, please let me know what you think!  

Polka Dot Coconut Blueberry Bars
2 cups all purpose flour
1/2 cup confectioners sugar
1 cup salted butter, cut in to cubes
Pinch salt
1 1/2 cups toasted unsweetened coconut, divided
2-8oz packages cream cheese, softened
1-13.5 oz can coconut milk
3/4 cup granulated sugar
1/4 cup cornstarch
2 large egg yolks, at room temperature
1 teaspoon coconut extract
1 teaspoon vanilla extract
Pinch salt
1 1/2 cups frozen high bush blueberries, tossed with one tablespoon flour

Preheat oven to 350 degrees F.  Line a 9″ x 13″ inch baking dish with foil and set aside.

In the bowl of a food processor fitted with the metal blade, pulse flour, confectioners sugar, cubed butter, salt and 1 cup toasted coconut until small crumbs form.  Remove I cup flour/crust mixture from processor and set aside.  Press remaining mixture evenly in to prepared pan and bake 18 – 20 minutes or until crust is lightly browned on the edges.  Mix remaining coconut with reserved flour/crust mixture.

Meanwhile, to the processor add cream cheese, coconut milk, cornstarch, egg yolks and extracts and salt and process until smooth.  When crust is ready, pour filling over crust.  Sprinkle blueberries over the filling and sprinkle coconut/crust mixture over the blueberries to cover.

Bake for 35 to 40 minutes or until center is set.  Remove to cooling rack to cool completely in the pan.  When cool, remove bars by lifting foil out of pan and cut to desired portions.  Enjoy!

blueberry coconut bars

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Quick Brined Pork with Blueberry Rosemary Pans SauceHello friends!  I was approached by the U.S. Highbush Blueberry Council to create a recipe that challenged me to experiment with different and interesting flavor pairings for blueberries beyond the typical pairing of blueberries with lemon.  I was “berry” excited to take up this challenge because I love blueberries all year round!  Not only are they delicious, but the nutritional content of blueberries is reason enough to eat them by themselves.  Check out the website littlebluedynamos.com for more delicious blueberry ideas!  This is an easy to make but pretty enough for your holiday table recipe and you will be asked for this recipe…trust me!  This sauce would also be amazing on chicken.  Please leave me a comment and let me know what you think.

 

Quick Brined Pork Tenderloins With Blueberry Rosemary Pan Sauce

pork blueberry rosemary brine photo

First, make the brine:

2 cups apple cider
2 cinnamon sticks
1 large sprig rosemary
1/3 cup kosher salt
1 teaspoon red pepper flakes
1/4 cup granulated sugar

Bring all ingredients to a boil in a saucepan over medium high heat.  Pour hot mixture in to a non-reactive bowl.   Fill a large measuring cup or bowl with four cups of ice and top ice with cold water to total five cups.  Pour ice and water in to hot brine mixture and stir.  When ice is melted, add pork, cover and refrigerate for two-three hours.

pork rosemary blueberry brine pan seared

2-1 pound pork tenderloins, cleaned
2 tablespoons olive oil
1/2 cup tawny port
1 cup apple cider
1 large rosemary sprig
2 cups frozen highbush blueberries
1 tablespoon balsamic vinegar
4 tablespoons salted butter
Salt and pepper to taste

In a large
Preheat oven to 375 degrees. Place a baking sheet lightly brushed with olive oil in the oven on the middle shelf.

Remove pork tenderloins from brine and pat dry.

Preheat a large skillet or sauté pan over medium high heat with two tablespoons olive oil until oil is nearly smoking. Season pork lightly with salt and pepper. Sear pork on all sides and place in oven to cook fully, about 15-20 minutes.

When pork is cooked to at least 145 degrees (for medium) allow pork to rest for at least five to ten minutes before slicing.

Meanwhile, reduce heat to medium low and deglaze hot pan with port and cider, holding the rosemary sprig with tongs and scraping the browned bits off of the bottom of the pan while stirring.

blueberry pork sauce 11
Reduce heat to med low and add blueberries, stirring occasionally, and cook until liquid is reduced by half.

blueberry pork sauce 1

Add 1 tablespoon balsamic vinegar and 4 tablespoons butter to pan and stir until mixture is thickened and syrupy and butter is melted, stirring again with the rosemary sprig and allowing it to cook in the pan with the blueberries.  Some rosemary leaves will fall off of the sprig and in to the sauce–that’s ok.

blueberry pork sauce 1111Season sauce with salt and pepper to taste.

blueberry pork sauce dinner

Slice pork on the diagonal for a lovely presentation and drizzle sauce over sliced pork. Serve immediately.  I served roasted potatoes and sauteed spinach with garlic with the pork and it made for a wonderful meal.  This pork and blueberry sauce combo is also excellent over a spinach salad, topped with crumbled goat cheese…YUM!

 

 

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