Tag: blueberries

Rack of Lamb with Blueberry Beurre Rouge – Small, Dark and Handsome New Twist

This Easter-inspired rack of lamb recipe is fairly typical
of other dishes I’ve posted with this cut, except for one major difference;
we’re actually roasting the meat over the sauce. And not just any sauce; we
spiked this beurre rouge (red wine butter sauce) with fresh blueberries, and
the small, dark fruit performed beautifully.

My game plan was to introduce some always-welcomed moisture
into the cooking environment, as well as hopefully impart some flavor and aroma
from the berries, shallots and wine. Both goals were realized, and I was very happy with
the final results. Besides possibly straining the cooked berries out next time,
I think it was pretty close to spot on.

One word of warning to you poor, unfortunate souls who will
insist on cooking this longer: Beside the obvious crime against nature of not
eating this pink, you’ll also risk having your sauce dry up and burn in the
oven. So, if you are going longer than the 20 minutes recommended here, be sure
to check the pan, and add a splash of water if needed.

Other than that, as long as you’re checking with a
thermometer, I don’t think there’s a lot that can go wrong. The sauce is very
simple to finish up as your lamb rests, and quite similar to most of the pan
sauces you’ve seen posted here before. So, if you’re looking for something a
little bit usual for your Easter menu, I hope you consider giving this a try…it
was berry good! Enjoy!

Ingredients for 4 portions:
2 fully trimmed, racks of lamb (8 bone each)

salt and pepper to taste

1 tbsp vegetable oil for browning

2 tsp Dijon mustard

1 tsp minced fresh rosemary

1/8 tsp cinnamon

1/8 tsp ground cumin

1/3 cup sliced shallot

4 oz (about a cup) fresh blueberries

1 cup decent red wine

1 tbsp balsamic vinegar

1 or 2 tbsp butter, whisked into finished sauce

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Cherry and Blueberry Muffins

by Pam on July 30, 2013

My kids wanted me to make a batch of muffins so I decided to make some using the sweet bing cherries and fresh blueberries I had in the refirgerator. I added whole wheat flour and yogurt to the batter to make these muffins a little bit healthier. The kids absolutely loved them and gobbled up a couple fresh from the oven. I know what they will be having for breakfast tomorrow.

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray. Combine the flours, baking powder, baking soda, and salt together in a dish. Combine the yogurt, sugar, egg, oil, vanilla, and lemon zest together in a bowl. Mix until well combined. Slowly add the flour mixture to the yogurt mixture until just combined. Add most of the cherries and blueberries to the batter, gently mix. Scoop spoonfuls of batter equally into each muffin tin. Side Note: I made a batch of 10 large muffins instead of 12 smaller ones. Gently push a few more cherries and blueberries into the top of each muffin.

Place into the oven and bake for 15-17 minutes or until a tester inserted into the center comes out clean. Let them cool for 5 minutes before placing them on a rack to continue cooling. Enjoy!

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Cherry and Blueberry Muffins

Yield: 10-12

Prep Time: 10 min.

Cook Time: 15-17 min.

Total Time: 25-27 min.

Ingredients:

1 1/2 cups flour
1/2 cup of whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup of vanilla yogurt
1/3 cup sugar
1 large egg, lightly beaten
2 tbsp vegetable oil
1 tsp vanilla extract
Zest of 1 lemon
1 cup of bing cherries, stems & seeds removed, cut in half
1 cup fresh or frozen blueberries

Directions:

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.

Combine the flours, baking powder, baking soda, and salt together in a dish.

Combine the yogurt, sugar, egg, oil, vanilla, and lemon zest together in a bowl. Mix until well combined. Slowly add the flour mixture to the yogurt mixture until just combined. Add most of the cherries and blueberries to the batter, gently mix. Scoop spoonfuls of batter equally into each muffin tin. Side Note: I made a batch of 10 large muffins instead of 12 smaller ones. Gently push a few more cherries and blueberries into the top of each muffin.

Place into the oven and bake for 15-17 minutes or until a tester inserted into the center comes out clean. Let them cool for 5 minutes before placing them on a rack to continue cooling. Enjoy!

Recipe and photos by For the Love of Cooking.net

References

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Blueberry-Oatmeal Muffins

by Pam on February 27, 2014

I decided to surprise my kids with a tasty and healthy after school snack. I found a Betty Crocker recipe for these muffins and gave it a try. I adapted the recipe by using Greek coconut yogurt instead of plain and I used coconut oil instead of canola. After getting the batter together it seemed way too thick (probably because I used Greek yogurt) so I added an extra egg. The muffins smelled delicious while they baked and turned out to be really pretty. My kids had huge smiles on their faces when they were greeted with a plateful of these muffins when they got home from school. They both said they were moist and “super tasty”. They asked if they could have them for breakfast in the morning – I guess that means they were a hit.

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray (I used coconut oil cooking spray).

Combine the flours with the baking soda and salt then mix well. In a large bowl, combine the yogurt with the oats along with the eggs, brown sugar, and coconut oil then mix well. Add the flour mixture to the yogurt mixture and mix until just combined. Add the blueberries and mix gently. Evenly scoop spoonfuls into the prepared muffin tin – it will be thick.

Place into the oven and bake for 18-20 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let them sit for a few minutes before removing them from the tray and placing them on a cooling rack. Enjoy.

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Blueberry-Oatmeal Muffins

Yield: 12

Prep Time: 10 min.

Cook Time: 18-20 min.

Ingredients:

2/3 cup whole wheat flour
2/3 cup flour
1 tsp baking soda
1/4 tsp salt
1 cup of Greek coconut yogurt
1 cup of oats
2 eggs
1/2 cup of brown sugar, packed
1/4 cup of coconut oil, melted
1 cup of fresh blueberries (if you use frozen, do not thaw)

Directions:

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray (I used coconut oil cooking spray).

Combine the flours with the baking soda and salt then mix well. In a large bowl, combine the yogurt with the oats along with the eggs, brown sugar, and coconut oil then mix well. Add the flour mixture to the yogurt mixture and mix until just combined. Add the blueberries and mix gently. Evenly scoop spoonfuls into the prepared muffin tin – it will be thick.

Place into the oven and bake for 18-20 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let them sit for a few minutes before removing them from the tray and placing them on a cooling rack. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Betty Crocker

References

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^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)