Recipes

RECIPES

Blueberry Bagels

This makes 20 to 23 Bagels.

1 to 1.5 C of frozen berries or
3/4 to 1 c of dried berries.
4C water, warm
1T yeast, dry active
2oz Sugar
2T oil, canola
3# 13oz hi-gluten flour or bread flour
2T salt, iodized

-Combine first four ingredients and bloom gelatin for 8-10min.

-Add flour then salt. Mix with dough until combined and then mix an
         additional 5min.

-Spray a bowl, add dough, cover and proof until doubled

-Punch down and scale out to 4 - 1.5oz... Roll into ball, create center
         and stretch to bagel shape.

-Boil for 1 to 2mins flip then another 1 to 1.5 mins or until bagel
         increases 1.5 in size. Remove from water and     place on
         lightly sprayed parchment paper on cookie sheet.

-Lightly brush bagel with egg white and water wash and top with
         seeds or flavor of choice.

-Bake in 450 degree oven for 5mins turn pan 180 degrees and bake
         for 5 more mins or until golden brown.

-Allow to COOL.
         *Options-Add 2 1/4t of ground cinnamon for
            cinnamon blueberry bagels.

Recipe Graciously Shared by:    Chef Michelle Lunde
                          "DelicateDecadence"
                          Pastry Shop
                          15 Cottage St., Barre, Vt.
                          802-479-7948

Blueberry Benefits
High in Antioxidants

With just 80 delicious
calories per cup and
virtually no fat, blueberries
offer us many important
nutrition and health benefits.

	PRESERVING BLUEBERRIES Preparation – Select full-flavored, ripe berries. Remove leaves, stems Dry Pack – Do not wash blueberries. Washing results in a tougher skinned product. Pack berries into containers, leaving head space. Berries can also be frozen first on a tray and then packed into containers as soon as they are frozen. Seal and freeze. Wash before using. Crushed or Pureed – Wash the blueberries. Crush, press berries through a fine sieve, or puree in a blender or food processor. Mix 1 to 1 1/8 cups of sugar with each quart (2 pounds) of crushed berries or puree. Stir until sugar is dissolved. Pack into containers, leaving head space. Seal and freeze. From: National Center for Home Food Preservation

Blueberry Salad Platter

1/3 cup bottled vinaigrette
dressing
1 tablespoon orange
marmalade
1 tablespoon reduced fat
mayonnaise
2 cups 1/2-inch cubes
cooked chicken breast
2 cups blueberries
1/2 cup 1/2-inch cubes red
bell pepper
2 small scallions, sliced
(about 3 tablespoons)
Salt and ground black pepper
4 large slices whole grain
country bread
4 slices (3/4-inch thick)
iceberg lettuce
(cut crosswise through center
of head)
8 to 12 thin crosswise slices
tomato

I

In a large bowl, combine vinaigrette, marmalade, and mayonnaise; set aside 2 tablespoons. Stir chicken,
blueberries, red pepper, and scallions into remaining dressing in the bowl. Add salt and pepper to taste.
Place one slice toast on each of 4 dinner plates; divide salad onto toast. Arrange lettuce and tomatoes
beside sandwich and drizzle with reserved dressing.

Per Portion: Calories 410; Protein 32 g; Carbohydrate 36 g: Fat 16 g; Fiber 6 g;
Calories from Fat 34%

From: North American Highbush Blueberry Council

BLUEBERRY ACRES