Tag: blueberries

Fresh Fruit Salad

We all use different techniques for relaxation. A good book is the choice of many while some enjoy a nice walk or exercise. I enjoy being in the kitchen with a new kitchen gadget, appliance, or tool.

I usually say that I have the least amount of storage space in this house than anywhere I have lived. In truth, it may be that I have more toys than I have ever had.

I try to purge and cleanout. I donate and throw away, but I am just a sucker for a new kitchen toy! I probably should have picked up on my obsession when as a newlywed, I asked for things such as Kitchenaid mixers and Cuisinart food processors for any occasion that would warrant me a gift. To this day, I can’t resist. The other day I ordered a new bread machine for those 3 loaves of bread I make annually!

What are your favorite kitchen gadgets, appliances, and tools? Is it the Instant Pot, the air fryer, or just your old handy dandy crockpot? I would love to hear from you. What is the favorite gadget or number one helper in everyone’s kitchen today?

This fabulous fresh fruit salad requires no tools other than a trusty knife. This salad is beautiful at a luncheon and very refreshing! The instant pudding and extracts give the fruit a sweet glaze that is irresistible. Try using different fruits but keep them fresh—no frozen or canned fruit in this salad.  Keep the same fruit ratio to pudding/extract amounts, and you should be fine.

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Fresh Fruit Salad

Course Salad
Author Amye Melton

Ingredients

  • 1 pound fresh strawberries hulled and sliced
  • 1 pound fresh blueberries
  • 1 pound fresh pineapple cut into bite-size pieces
  • 2 cups fresh mandarin oranges peeled and sections separated (I used Halos)
  • 1 cup red grapes halved
  • 3 tablespoons instant vanilla pudding
  • 1 1/2 teaspoon pure vanilla extract
  • 3/4 teaspoon pure almond extract

Instructions

  • Combine all of the fruit in a large bowl. Sprinkle with pudding mix and extracts.
  • Stir and refrigerate for two hours.
  • Stir again before serving.

Venison Medallions with Blueberry-Sage Sauce and Compote of Leek and Wild Mushrooms

venison-medallions-with-blackberry-sage-sauce-and-compote-of-leek-and-wild-mushrooms-11

You can definitely tell that deer season has started here. Our lives revolve around food plots, deer stands, and trail cameras. Right now it's bow season and my son hunts with a bow. My guys both eat what they kill, but they kill very few deer. They are members of a deer management club, and the rules are pretty strict.  I can usually count on at least one of two deer per season going into the freezer though. When I first married Greg, I hated the thought of cooking and eating deer. However, almost 29 years later things have changed a little. One contributing factor is the quality of the food we buy. Knowing that much of the meat in our stores has added hormones and antibiotics discourages me from purchasing it. For that reason, and the fact that I have figured out to cook more than venison chili, I have grown to enjoy venison. Today I'm sharing a fabulous recipe from The Mansion on Turtle Creek Cook Book. It looks fancy, and you would think it would be difficult. There are a few steps involved, but this recipe is very simple to prepare and delicious to eat.  
Blueberry-Sage Sauce
 
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Ingredients
  • 2 c. zinfandel
  • 1½ pints blueberries, fresh or frozen, rinsed and well drained
  • 2 c. brown veal demi glace
  • 2 tbsp. unsalted butter
  • Salt, to taste
  • Juice of ½ lemon or to taste
  • 2 sprigs fresh sage
Instructions
  1. Place Zinfandel in a medium saucepan and bring to a boil. Cook until liquid is reduced to about ½ cup.
  2. Add the berries, and return liquid to a simmer. Cook, stirring occasionally, for about 10 minutes or until berries are soft.
  3. Add demi-glace and bring the liquid to a boil. Lower heat and cook, stirring occasionally, for 10 minutes or to coat the back of a spoon.
  4. Strain sauce nd whisk in butter. Season with salt and lemon juice to taste. Place sage in sauce and steep for 10 to 20 minutes or until ready to use. Keep warm. Remove sage sprigs before serving.
Notes
You can find Classic French Demi-Glace in some grocery stores. The brand I used was More Than Gourmet.

Compote of Leek and Wild Mushrooms
 
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Ingredients
  • 1 lg. leek, white part only
  • 1 c. chopped assorted wild mushrooms
  • ½ c. heavy cream
  • Salt to taste
  • Juice of ½ lemon or to taste
Instructions
  1. Cut leek into 2-inch sections. Cut sections into fine julienne strips.
  2. Combine leek strips, wild mushrooms, and cream in a medium saucepan. Bring to a boil, lower heat, and cook for about 5 minutes or until the cream has thickened.
  3. Remove from heat and season to taste with salt and lemon juice. Keep warm.
  4. Compote may be prepared several hours ahead. Keep warm or reheat gently.
  5. Sauce may be prepared several hours ahead. Keep warm or reheat gently if necessary.

 
Venison Medallions with Blueberry-Sage Sauce and Compote of Leek and Wild Mushrooms
 
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Ingredients
  • 8 (3-oz.) medallions from the backstrap of venison
  • Salt and pepper, to taste
  • 3 tbsp. canola oil
  • Blueberry-Sage Sauce (recipe follows)
  • Compote of Leek and Wild Mushrooms (recipe follows)
Instructions
  1. Season venison with salt and pepper, to taste. Heat oil in a large cast-iron skillet over high heat. Bring oil to smoking point.
  2. Place medallions carefully in the pan and saute for 3 minutes, being careful not to crowd the pan. Turn and cook for another 2 minutes for medium-rare. Repeat as needed to brown all fillets.
  3. Spoon Blueberry-Sage Sauce over the bottom of each dinner plate Place with 2 medallions in the center of each plate and nestle a small mound of Compote of Leek and Wild Mushrooms above the medallions. Serve immediately.

 

Patriotic Frozen Delight

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If you are like me, you want to do the Fourth of July cookout. However, there’s nothing less appealing that being stuck in the hot kitchen! Especially if this fourth is as hot as a few days these past couple of weeks.

I plan to make it easy on myself this year. I will prepare the sides salads at night when it’s cooler. Then we will throw some corn on the grill with the burgers and for dessert, I plan to make this refreshing berry treat. There’s no baking, and you can mix it up in a matter of minutes. It’s cool, refreshing and delicious! The strawberries and blueberries will look perfectly patriotic but for occasions in the future, try other fresh fruits instead.

 

Patriotic Frozen Delight
 
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Ingredients
  • 1 (14-oz.) can sweetened condensed milk
  • ⅓ c. fresh lemon juice
  • 2 tsp. grated lemon peel
  • 2 c. vanilla yogurt
  • 2 c. miniature marshmallows
  • ½ c. chopped pecans
  • 1 c. sliced fresh strawberries
  • 1 c. fresh blueberries
Instructions
  1. In a bowl, whisk together sweetened condensed milk, lemon juice, lemon peel, and yogurt. Stir in marshmallows and pecans.
  2. Spread half of the mixture in an ungreased 8 x 8-inch square dish. Sprinkle with half of the strawberries and blueberries. Cover with the remaining yogurt mixture; top with remaining berries.
  3. Cover and freeze. Remove from freezer 15 to 20 minutes before serving.

 

Blueberry Scones

blueberry scones 3

I have tried my hand at sweet scones for years. Through the years, I have never produced a scone this tender and delicious. I’m so excited that I finally have a recipe that I want to keep forever! I already have a list of different flavors that I’m dying to try.
I found this recipe on babble.com. The first time I followed the recipe to a tee. Although it was good, it still wasn’t what I wanted. So I made a few changes and came up with the most delicious, tender scone I’ve ever had. I love the fold method they used and will use it from now on when making scones.  Be sure to comment if you decide to try this recipe with anything other than blueberries!

Blueberry Scones
 
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Ingredients
  • 2 c. all-purpose flour
  • ½ c. granulated sugar
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. grated lemon zest
  • 1 stick unsalted butter
  • 1 lg. egg
  • ½ c. whipping cream + extra to brush on top of scones
  • 1½ c. blueberries, fresh or frozen
  • 2 tsp. vanilla extract
  • 2 to 3 tbsp. Demerara Washed Raw Cane Sugar
Instructions
  1. Preheat oven to 425°F.
  2. Line a baking sheet with parchment paper and set aside.
  3. If you are using fresh berries place them in the freezer for a little while.
  4. Place the butter in the freezer for about 30 to 45 minutes. Remove from freezer and shred, using a cheese grater. Return the shredded butter to the freezer until you are ready to use.
  5. In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest, set aside.
  6. In a small bowl whisk together the egg, whipping cream, and vanilla extract, refrigerate until ready to use.
  7. Add the frozen shredded butter to the flour mixture and toss with fingers to coat with flour.
  8. Stir in the cream mixture just to combine. Transfer dough to a well-floured board and dust top with additional flour. Working quickly, knead the dough a few times. Flatten, using your fingers and knead a few times. Flatten the dough into a 12" x 12" square. Sprinkle with blueberries and lightly press them into the dough.
  9. Fold ⅓ of the dough over, then the other ⅓ over the top of that piece (fold like you would a letter). Press the ends together and shape, if needed into, a 12" x 4" rectangle.
  10. Cut crosswise in the middle, then again in the middle of each piece. You should have four even squares. Cut each square diagonally into two triangles. Place on prepared pan. Brush tops with whipping cream and sprinkle generously with Demerara sugar.
  11. Bake for 18 to 25 minutes or until golden brown. Cool on wire racks for about 10 minutes.
Notes
These are best the day they are baked. If you have leftovers, store in an airtight container. To reheat, line a baking sheet with parchment paper. Place scone on prepared pan and heat in a 250°F oven until heated through.