WEB EXCLUSIVE: Blueberry Recipes
Try Dick Byne’s blueberries and blueberry products in these exclusive recipes.
By Scott Jones | Photos By Jason Wallis
Blueberry-Pear Dutch Baby Pancake
A blender makes whipping up the batter a snap, but make sure you blend the wet ingredients first, and then add the dry ingredients. For best results, use a 10-inch, non-stick, ovenproof sauté pan.
6 Tbsp. butter, melted, divided
1/2 cup half and half
3 large eggs, lightly beaten
1/2 tsp. vanilla extract
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon, divided
1/4 tsp. salt
3 Tbsp. light brown sugar
2 Tbsp. lemon juice
1 Granny Smith apple, peeled, cored, and thinly sliced
1 1/2 to 2 cups blueberries
1/4 cup chopped almonds
Preheat oven to 425°. Heat butter in microwave at 50% power for 90 seconds or until melted.
Combine half and half, eggs, vanilla extract, and 2 Tbsp. melted butter in a blender; process for 3 seconds. Add flour, 1/4 tsp. cinnamon, and salt; process until smooth. Set aside.
Combine remaining 4 Tbsp. melted butter, remaining 1/4 tsp. cinnamon, light brown sugar, and lemon juice in a 10-inch non-stick, ovenproof sauté pan. Bring mixture to boil over medium-high heat, stirring constantly until ingredients are well combined. Add apples; reduce heat to medium, and simmer, stirring often, for 7 minutes or until apples are tender and liquid is thickened.
Pour batter mixture over apple mixture; add blueberries and gently stir to combine ingredients. Sprinkle almonds on top of batter. Bake for 25 minutes or until batter is set and top is golden brown.
Remove from oven. Run a spatula along the edge and under the pancake. Flip pancake upside down onto serving plate. Sprinkle top with powdered sugar, and cut into wedges.
Prep: 20 min. Bake: 25 min. Yield: 4 to 6 servings
If you can’t find prosciutto, thinly sliced ham or turkey will work just fine.
8 ciabatta or Italian bread slices
4 (1-oz) gouda cheese slices
1/2 cup blueberries
1 red pear, thinly sliced
8 ounces prosciutto, torn into small pieces (about 16 slices)
1 cup arugula
2 Tbsp. peach preserves
2 Tbsp. olive oil
Layer 4 bread slices evenly with cheese, blueberries, pears, prosciutto, and arugula.
Spread 1 1/2 tsp. peach preserves on 1 side of each of remaining 4 bread slices; place bread slices, jelly sides down, on top of arugula. Brush sandwiches with olive oil.
Cook sandwiches, in batches, in a preheated panini press 3 to 4 minutes or until golden brown. Or use a preheated grill pan or nonstick skillet, and cook sandwiches over medium heat 3 to 4 minutes on each side.
Prep: 20 min. Cook: 4 min. Yield: 4 servings
Southwest Pork Tenderloin Cutlets With Byne’s Blueberry Salsa
1 (2.5 to 3-lb.) package pork tenderloins, trimmed
3 garlic cloves, minced
1/2 jalapeño pepper, minced
2 Tbsp. fresh lime juice (about 1 lime)
2 Tbsp. fresh orange juice
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. chili powder
Byne’s Blueberry Salsa
Crumbled feta or cotija cheese
Garnish: chopped fresh cilantro
Cut pork diagonally into 1-inch-thick slices; place in a shallow dish or large zip-top freezer bag.
Combine garlic and next 6 ingredients; pour over pork. Cover or seal, and chill 1 hour, turning occasionally.
Spray grill rack with cooking spray. Preheat grill to 350° to 400° (medium-high) heat. Remove pork from marinade, discarding marinade. Grill, covered with grill lid, 4 to 5 minutes on each side or until done. Drizzle Byne’s Blueberry Salsa over pork, and sprinkle with crumbled feta. Garnish, if desired.
Prep: 20 min., Chill: 2 hr., Grill: 10 min., Yield: 6 to 8 servings