Want a great recipe to delight your taste buds and impress your family and guests at your table? Kay Litten, a Board member of Co-op Food Stores of New Hampshire and Vermont and the Neighboring Food Co-op Association, has a great recipe to share.
“My favorite way to use this is over a slice of pound cake with freshly whipped local cream on top, but it is also excellent on ice cream. Yummmmmm!” says Kay.
Grab a package of NFCA New England Blueberries and follow along to make Kay’s Famous “Farm to Freezer” Lemon Lavender Blueberry Sauce:
1. Boil together, stirring frequently until all sugar is dissolved:
--1 1/2 c. sugar
--1 1/2 c. water
2. Remove from heat and add:
--2 T. culinary lavender flowers
3. Let steep for an hour and strain out lavender, putting the lavender flavored simple syrup in a pan and add:
--the juice and zest of 1 lemon
--2 packages frozen NFCA Farm to Freezer blueberries
--1/4 t. salt
4. Cook over moderate flame for 10 minutes, stirring occasionally.
--4 T. cooked blueberry syrup from pan
6. And add to this syrup:
--2 T. cornstarch
Stir well and put back into blueberry sauce and cook until sauce thickens.
If it is not thick enough to be a syrupy consistency, you can repeat the juice/cornstarch procedure with 1/2 or 1 T. additional cornstarch and cook some more.
The end sauce should be like a thick blueberry syrup, but not thick like pie filling.
Have any favorite recipes you’ve created with Farm to Freezer frozen fruits/veggies? Email us so we can share them: firstname.lastname@example.org
- 4 cups frozen NFCA blueberries (4 packages)
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 1 cup heavy cream, whipped
- 1 tablespoon sugar
- 1 baked pie shell or a prepared crumb crust
Crush 2 cups of berries and blend with the sugar and cornstarch (which have been mixed together). Cook over direct heat, stirring frequently, until thick and smooth (8 to 10 minutes). Add the lemon juice. Cool. Then fold the remaining berries into the mixture.
Sprinkle the sugar over the bottom of the pie shell and add the filling. Chill in the refrigerator for 2 hours.
Top with the whip cream sweetened with the 1 tablespoon sugar.