Blueberry Cobbler Recipe
FOR A 6-INCH BLUEBERRY COBBLER:
1 pint of blueberries
1/2 cup sugar
1 teaspoon lemon zest
juice from 1/2 of a lemon
1 tablespoon flour
1 cup of ultimate cobbler topping (recipe below)
Combine blueberries, sugar, lemon zest, lemon juice and flour. Top berry mixture with 1 cup of topping. Bake in a cast iron skillet at 350 degrees for 30 – 35 minutes until hot and bubbly and golden brown.
TOPPING:
3 cups all-purpose flour
1¼ cups granulated sugar
1 cup old-fashioned rolled oats
1 cup light brown sugar
1 cup slivered almonds, crushed
2 teaspoons kosher salt
1 teaspoon ground cinnamon
1 pound unsalted butter (4 sticks)
To create topping, combine all ingredients except butter in a medium bowl. Cut butter into small pieces and add to mixture. With the tines of a fork or a pastry blender, incorporate the butter evenly into the mixture. Using your fingers, make pea-size clumps. Divide into 4 Ziplock bags, and store in freezer until ready to use. Yields enough for 4 (9-inch) cobblers.
Watermelon Steak Salad with Honey Balsamic Vinaigrette
6 (1-inch) watermelon wedges, rind removed
1 cup arugula
1/2 cup blueberries
1/2 red onion, thinly sliced
1/4 cup feta cheese, crumbled
1/4 cup pistachios, coarsely chopped
Honey Balsamic Vinaigrette (recipe below)
Place watermelon wedges on a flat serving platter. Top each with several pieces of arugula and next 4 ingredients. This can be assembled several hours in advance. Refrigerate until ready to serve. At serving time, drizzle with Honey Balsamic Vinaigrette.
Honey Balsamic Vinaigrette
1/2 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Combine all ingredients in a Mason jar. Cover tightly, and shake until thoroughly combined. This can be made up to two days in advance. Makes approximately 1/2 cup.
Cheater Blueberry-Pistachio Ice Cream Recipe
MAKES ABOUT 9 CUPS
2 cups blueberries
1 tablespoon sugar
1 tablespoon lemon juice
1 half-gallon light vanilla ice cream or frozen yogurt
1 cup roasted shelled pistachios with sea salt, coarsely chopped
Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook 5 to 7 minutes or until berries burst and become syrupy. Allow to cool.
Thaw ice cream at room temperature for 10 to 15 minutes, or until it is soft enough to remove from the carton. Place slightly thawed ice cream in a large bowl. Add blueberry mixture; then fold in the pistachios. Combine until all is incorporated. (Don’t worry if there are a few spots of the vanilla peeking through here and there. It will appear “marbleized” when you begin to scoop.)
Place in an airtight container in the freezer for several hours until the ice cream is firm enough to scoop.
