Blueberry-Nectarine Buckle
This easy dessert is sure to please the whole family!
Ingredients:
For the topping:
½ stick (¼ cup) cold unsalted butter, cut into small pieces
½ cup sugar
â…“ cup all-purpose flour
½ teaspoon cinnamon
½ teaspoon nutmeg
For the batter:
1½ sticks (¾ cup) unsalted butter, softened
¾ cup sugar
1 teaspoon vanilla
¼ teaspoon baking powder
1â…“ cups all-purpose flour
½ teaspoon salt
3 large eggs
2 cups blueberries, picked over and rinsed
2 nectarines, pitted and cut into 1-inch wedges
Method:
1. Make the topping: In a small bowl, blend together the butter, sugar, flour, cinnamon and nutmeg until the mixture resembles coarse meal; chill the topping while making the batter.
2. Make the batter: In a small bowl with an electric mixer or a stand mixer, cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the nectarines.
3. Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350° oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream or ice cream.
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Maple Blueberry Butter
Transform traditional waffles or pancakes with a pat of this seasonal butter.
Ingredients:
½ cup fresh blueberries
6 tablespoons good-quality maple syrup
1 cup salted butter, at room temperature
Method:
1. Combine the blueberries and syrup in a small, heavy-bottomed pan. Bring to a boil and cook for a minute or so until blueberries are softened. Remove from the heat, smash some of the berries up with a fork, and allow to cool down to room temperature.
2. Once the berry mixture is cool, process the mixture and the butter together in a food processor (stopping to scrape the sides down as necessary) until well-combined. Serve immediately with waffles or pancakes; the butter also keeps for at least a week in the fridge or for several months if wrapped and stored in the freezer.
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Wild Rice Salad with Blueberries, Corn & Almonds
This Bon Appetit recipe shines the spotlight on summer blueberries and fresh corn!
Ingredients:
1 cup wild rice
¼ cup almonds
1 ear of corn, kernels cut from cob
½ cup blueberries
2 tablespoons chopped red onion
2 tablespoons finely chopped parsley
Freshly ground black pepper
Sea salt
For dressing:
1 garlic clove, finely grated
Juice of 1 lemon
2 teaspoons Champagne vinegar or white wine vinegar
1 teaspoon sugar
¼ teaspoon curry powder
¼ cup olive oil
Kosher salt, freshly ground pepper
Method:
1. Cook wild rice in a small saucepan of boiling lightly salted water until tender, 35–45 minutes. Drain and spread out on a large rimmed baking sheet and let cool.
2. Meanwhile, preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
3. Whisk garlic, lemon juice, vinegar, sugar and curry powder in a small bowl to combine. Whisking constantly, gradually add oil until emulsified; season with salt and pepper.
4. Toss the rice, almonds, corn, blueberries, onion, and parsley in a medium bowl to combine. Drizzle with dressing and toss to coat. Season with salt and pepper.
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Blueberry Cobbler
It’s hard to beat this classic summer dessert—just add vanilla ice cream!
Ingredients:
6 cups blueberries
F&L cobbler crust mix
1 tablespoon lemon juice
1 cup sugar
10 tablespoons cream
Ground cinnamon or nutmeg (optional)
Method:
1. Melt butter in a 13-by-9-inch baking dish. Meanwhile, in a large bowl combine the F&L cobbler crust mix with the cream, stirring until dry ingredients are just moistened.
2. Bring 1 cup sugar, blueberries and lemon juice to a boil over high heat, stirring constantly. Pour the mixture into the baking dish and top with cobbler batter. Sprinkle with cinnamon or nutmeg, if desired.
3. Bake at 375° for 40 to 45 minutes or until golden brown. Serve the cobbler warm or cool.
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Pear Crostata with Blueberries
This rustic tart is fantastic served for dessert—and then breakfast the next day.
Ingredients:
2 pears
½ cup blueberries
¼ cup all purpose flour plus 1 tablespoon
¼ cup granulated sugar
¼ teaspoon salt
2 tablespoons unsalted butter
1 egg white, beaten
1 premade or store-bought pie dough crust
2 tablespoons raw sugar
Method:
1. Preheat the oven to 350°. Roll pie crust into an 11-inch circle on a lightly floured surface. Transfer to a sheet pan.
2. For the filling, cut pears in wedges and place them in a bowl. Toss them with the flour, sugar and salt. Fan the pears on the dough circle leaving a 1½-inch border.
3. Sprinkle blueberries on top of pears. Fold over in sections. Use egg wash as glue as you work in sections around the dough. Spread remaining egg wash over folded dough. Dot the crostata filling with butter.
Sprinkle raw sugar over the entire tart. Bake in preheated oven for 20 to 25 minutes until golden brown. Serve warm or at room temperature.
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Nectarine Galette
Sprinkled with a dusting of cinnamon sugar, this fresh tart is sure to please.
Ingredients:
Farm & Larder galette dough, chilled
6-8 ripe nectarines
2 tablespoons sugar
½ teaspoon cinnamon
1 tablespoon honey
1 tablespoon unsalted butter, cut into small pieces
Honey-cinnamon crème fraîche (see recipe)
Method:
1. Preheat the oven to 400°. Peel, halve and pit the apricots and slice into ¼-inch thick pieces. In a small bowl, combine the sugar and cinnamon.
2. On a lightly floured work surface, roll the pastry into a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Arrange the apricot slices over the pastry to within an inch of the edge. Drizzle the honey over fruit, then sprinkle with cinnamon sugar and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.
3. Bake the galette for about 45 minutes, until the pastry is nicely browned and crisp and the apricots are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature with a dollop of honey-cinnamon crème fraîche.
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Roasted Beet Salad with Blueberry Vinaigrette
Tossed with our housemade vinaigrette, this showpiece salad boasts beautiful color.
Ingredients:
1 bunch red beets, cleaned and trimmed
4 cups water
½ cup red wine vinegar
¼ cup sugar
1 fennel bulb, trimmed and thinly shaved crosswise, fronds reserved
4 cups loosely-packed salad greens, washed and patted dry with a paper towel
F&L blueberry vinaigrette
¼ cup queso fresco cheese, crumbled
½ cup fresh blueberries
¼ cup toasted hazelnuts, coarsely chopped
Sea salt and fresh ground pepper
Method:
1. Preheat the oven to 350°. Place beets in a large roasting pan and pour over water, red wine vinegar, sugar and 1 tablespoon salt. Cover with parchment and foil. Roast until just tender, they should be easily pierced with a knife, about 30 minutes. Peel beets under cool water. Cut into bite-sized pieces.
2. Toss the roasted beets, fennel, fennel fronds, and greens with about ½ cup of the dressing. Plate dressed greens. Season with more salt and pepper if necessary, garnish with the blueberries, queso fresco cheese and hazelnuts and serve.
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Potato Salad with Whole Grain Mustard
Adapted from Alice Water’s The Art of Simple Food, this classic recipe gets an added kick from our housemade Whole Grain Mustard and garlicky scapes.
Ingredients:
1 1/2 pounds waxy potatoes
2 eggs, at room temperature
1 tablespoon wine, cider, or rice wine vinegar
Salt and Fresh-ground black pepper
1/2 red onion, cut into small dice or very thinly sliced
1/4 cup olive oil
2 tablespoons F&L mustard
1 tablespoon chopped chives
1 tablespoon chopped parsley
1-2 chopped garlic scapes
Method:
1. Cook potatoes in salted water until tender (there should be very little resistance when poked with a paring knife). Drain, cool, peel, and cut into bite size pieces. Place in a mixing bowl.
2. Simmer eggs for nine minutes, cool in cold water, and peel.
3. Mix vinegar, salt, and pepper in small bowl, pour over potatoes and stir gently. Let sit for 7 or so minutes to allow potatoes to absorb vinegar. Add onion, olive oil, and F&L mustard and mix carefully. Taste for salt and vinegar and add more as needed.
4. Chop the eggs and gently stir into the potatoes with chives, parsley, and scapes.
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