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Redwood Falls Gazette - Redwood Falls - MN
  • Wild blue yonder

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  • Four ways to go wild with blueberries:
    • This summer variation of the Moscow Mule features wild blueberries.
    • Blueberry pie is a summertime staple, but for a pie that stands out, make it chilled.
    • The fool is an English dessert made by folding pureed stewed fruit into sweet custard. This modern take skips the custard and opts for whipped cream.
    • The Wild Blueberry Buckle is a single-layer cake in the muffin or coffee cake family that works well for breakfast or a summer BBQ dessert.
    These recipes are from Wyman’s of Maine:
    Maine Mule
    Serves 2
    • Juice of 1 lemon
    • 4 ounces vodka
    • 1/2 cup fresh frozen wild blueberries
    • 10 ounces ginger beer
    • Lemon wheel, for garnish
    In a cocktail shaker, combine lemon and vodka.
    In another small bowl or glass, combine blueberries and 1 tablespoon of vodka lemon liquid. Mash for about 10 seconds.
    Add blueberries to cocktail shaker and shake to combine.
    Add ginger beer and stir. (Shaking ginger beer in a cocktail shaker will result in a minor explosion due to the carbonation.
    Divide into two glasses over ice and garnish.
    Chilled Blueberry Pie
    Serves 8
    For the filling:
    • 2 cups fresh frozen wild blueberries
    • 2 cups whole fresh blueberries, de-stemmed
    • ½ cup sugar
    • 1 cup water, divided
    • 3 T cornstarch
    For the crust:
    • 2 cups graham cracker crumbs
    • 1/2 cup melted butter
    • 1/3 cup sugar
    Preheat the oven to 400 degrees. To make the crust, in a medium-sized bowl, combine the crushed graham crackers, melted butter and sugar. Press the mixture into a 9-inch pie plate until completely lined.
    Bake crust for 8-10 minutes. Once golden brown, remove and set aside to cool.
    For the filling, in a medium-sized sauce pan, add two cups of fresh frozen wild blueberries, ½ cup sugar and ¾ cup water. Cook until the berry skins look thin and soft, about 6-8 minutes.
    Combine cornstarch with remaining ¼ cup water. Pour mixture into saucepan with hot berry mixture. Keep saucepan on medium heat and stir until the mixture thickens, about 2 minutes.
    Once mixture thickens, remove from heat and fold in fresh blueberries. Spoon final mixture into graham cracker crust.
    Place pie into refrigerator and let cool for about one hour before serving.
    Wild Blueberry Fool
    Serves 4
    • 1/4 cup sugar
    • 2 cups fresh frozen wild blueberries
    • 3 T water
    • 1/2 lemon
    • Zest of 1 lemon
    • 2 cups heavy cream
    • 1/2 t vanilla
    • 2 T sugar
    In a small or medium-sized saucepan, combine 1/4 cup sugar, wild blueberries and water. Boil about 10 minutes until the blueberries begin to break down.
    Page 2 of 2 - Remove from heat and cool. Add lemon juice and lemon zest.
    In a stand mixer or large bowl, combine heavy cream, vanilla and 2 tablespoons sugar. Refrigerate for about an hour.
    In a bowl, combine the cream and 3/4 of the blueberry sauce until the cream turns a vibrant blue color. Divide into 4 bowls and drizzle the blueberry sauce over the cream.
    Wild Blueberry Buckle
    Serves 4
    • ½ cup (1 stick) unsalted butter
    • 1 cup sugar
    • 3 eggs
    • 1 cup flour
    • ½ t salt
    • ½ t baking powder
    • 2 cups fresh frozen wild blueberries
    • Powdered sugar or whipped cream (optional)
    Preheat oven to 350 degrees. Grease a square baking dish or 4 8-ounce ramekins. In a large bowl, cream the butter and sugar with an electric mixer until fluffy. Add eggs, beating in between additions. In a large bowl, combine flour, salt and baking powder. Gradually add flour mixture until incorporated. Add wild blueberries and combine until just mixed.
    Pour batter into baking dish or divide between ramekins. Bake about 45 minutes until top is golden brown and a fork inserted in center of buckle comes out clean. Let cool and dust with powdered sugar or top with whipped cream, if desired.
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