Old Fashioned Wild Blueberry Muffins1 lb. 2 oz. (4 1/2 cups) all-purpose flour
1 1/4 oz. (3 Tbsp.) baking powder
1/2 tsp. salt
6 oz. (3/4 cup) brown sugar
6 oz. (3/4 cup) granulated sugar
2 1/4 cups low-fat buttermilk
12 oz. (1 1/2 cups) egg substitute
1/2 cup canola oil
1 1/2 lbs. (1 qt.) wild blueberries
3 Tbsp. granulated sugar
1 1/2 tsp. ground cinnamon
In bowl combine flour, baking powder and salt; reserve. In separate bowl whisk together sugars, buttermilk, egg substitute and oil. Add to flour mixture and mix just to blend. Fold in wild blueberries. Combine sugar and cinnamon. Scoop 1/4-cup batter into each greased 1/3-cup muffin tin (36 total) and sprinkle each muffin with sugar/cinnamon mixture. Bake in 400°F conventional oven or 375°F convection oven 18-22 minutes or until firm to the touch. Serve warm.
Wild Blueberry Smoothie1 cup wild blueberries (fresh or frozen)
1 cup yogurt (vanilla or blueberry)
1 tablespoon honey (if plain yogurt is used)
1/2 cup ice (3 ice cubes)
Blend well at high speed. Serve immediately. Serves 2.
Wild Blueberry Phyllo Pie3/4 cup (150g) sugar
3 tablespoons corn starch
1 teaspoon cinnamon
6 cups (900g) wild blueberries
1-1/2 tablespoons fresh lemon juice Fat-Free Phyllo Crust
2 teaspoons sugar
1 teaspoon all-purpose flour
4-5 sheets phyllo
1 sheet phyllo
Filling: In a 4-quart (4-liter) saucepan, combine sugar, cornstarch and cinnamon and mix well. Add Wild Blueberries and sprinkle with lemon juice. Toss lightly to combine. Cook and gently stir over medium heat until mixture comes to a boil. Cook and stir 2 additional minutes. Remove from heat and transfer to prepared phyllo crust.
Crust: Lightly coat a 9-inch (22cm) pie pan with non stick vegetable oil spray. In a small bowl, combine the sugar and flour and set aside. Stack phyllo sheets and cut them in half crosswise. Cover the sheets with a slightly damp cloth until ready to use. Take one sheet and layer it on the pie pan. Coat it lightly with the vegetable oil spray and sprinkle about 1/2 teaspoon of sugar mixture over it. Repeat with remaining sheets, layering clockwise at 1-inch intervals until entire pie pan rim is covered. Trim excess phyllo with kitchen shears. Preheat oven to 350 degrees F. (175 degrees C.)
Lattice Crust: Cut phyllo sheet in half crosswise. Lightly coat each half sheet with non stick vegetable-oil spray. Stack the 2 layers and fold lengthwise. Cut into 6 strips. Twist the strips and arrange them over the pie filling, 3 horizontal and 3 vertical strips.
Bake 20 to 25 minutes, or until phyllo is golden. Cool and serve at room temperature. Serves 8.
Pork Medallions with Blueberry Chutney2 Pork Tenderloins
3 cups Wild Nova Scotia Blueberries
3 Tblsp Sugar
3 Tblsp Butter
3 ozs White Wine
1/2 cup Blueberry Beer or a regular golden beer
1/2 cup onion (chopped)
1/2 lemon rind zested or julienned
1/4 cup balsamic vinegar
1/2 oz Grand Marnier or Triple Sec
1/2 oz Amaretto
1/2 Tblsp Dijon Mustard
Salt (to taste)
Pepper (to taste)
Wild Blueberry Chutney: Sauté onions in butter over medium high heat until golden brown. Add lemon rinds and cook for another minute or so. Add sugar and continue to cook until sugar dissolves. Allow to thicken slightly. Then add balsamic vinegar and reduce again, Grand Marnier, Amaretto and burn off alcohol, add white wine and Dijon Mustard. Add Wild Blueberries and beer. Add salt and pepper to taste. Reduce until slightly thick and serve over sliced tenderloin.
Pork Tenderloin: Marinate pork tenderloin in beer over night with a little lemon juice, soya sauce, salt, pepper and a few Bay leaves. Loin can either be seared on all sides in a pan with hot oil or done on the BBQ for extra flavour. Then finish in the oven until done. Slice pork loin on an angle and serve with sauce over top.
Submitted by: Luciano Radelich, Mugsy McCeol's Restaurant, Truro