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FREEZING IS EASY

+Blueberries should be frozen dry, in any type container or bag, sealed tightly. We put our berries unwashed, in sealed boxes or bags, with a square of paper towel to absorb any extra moisture and reduce formation of ice crystals.. We don't think it's necessary to wash them at all, but if you wish they can be washed when taken out of the freezer. If dry, they freeze like marbles and pour out easily. Will keep for a year or more.

+ For baking, do not thaw frozen berries; dust them lightly with flour or put them into the dry ingredients mixture; add 10 to 15 minutes to the baking time.

+ Dusting frozen berries with flour before adding to batters reduces sinking and color streaking.

+ Unless a recipe specifically calls for fresh berries, frozen berries may be substituted in nearly all cases. Frozen berries contain more moisture so the thickening agent must be increased 1 ½ to 2 times and the berries must be dusted with flour.

+ Frozen blueberries are a simple refreshing summer snack — like popsicles. They also make delicious "smoothies" in a blender with yogurt, honey, ice cream, bananas, or whatever combinations you like.

+ Add to fruit salad unthawed 15 minutes before serving

Frozen blueberries on cereal:
+ Cold cereal: the key is thawing the frozen berries without their becoming mushy. The best way is to cover the berries with milk and microwave them for 30-40 seconds (the milk ends up still cold, the berries thawed but firm). Or you can add milk to frozen berries and let stand for 25-30 minutes. Then add cereal and more milk.
+ Hot cereal: make cereal according to recipe on box, add berries and microwave another 30-40 seconds. If you like sugar or honey, add them before the first microwaving. Chopped nuts, All Bran, Grape Nuts or other cereal can be added at the end.

USING YOUR ROCKY POINT BLUEBERRIES

Many people think of blueberries mainly in terms of muffins and pies. But they are in fact a versatile fruit for eating fresh or frozen, on cereal, in fruit salads, in smoothies, sorbets, etc. Some of our customers eat them fresh, as a snack like popcorn, while watching TV. Fresh, dry blueberries will keep 2 to 3 days at room temperature uncovered (and continue to ripen) and will keep up to 2 weeks refrigerated — in a dry, tightly covered container.

Like many of our customers, we freeze a lot of blueberries for use throughout the year. They can be used in most recipes the same as fresh blueberries, although adjustments sometimes have to be made because the frozen ones are a bit juicier. Frozen berries are good on cold cereal if they are thawed in the milk rather than in the air or by themselves in the microwave. Of course they are delicious in hot cereals. And they make delicious smoothies. See the sidebar for advice and suggestions.

We will add some of our favorite recipes below, more to come. And you can find hundreds of blueberry recipes at
www.blueberry.org

'Jordan Marsh’ Blueberry Muffins
½ cup shortening 2 tsp. baking powder
1 cup sugar 2 cups all-purpose flour
1 tsp. vanilla ½ cup milk
2 eggs 2 cups blueberries dusted with flour
½ tsp. salt sugar for top
Preheat oven to 450℉. Grease muffin tin - including top of pan as muffins will peak and cause a mushroom effect on top - and lightly flour it. Beat shortening with sugar and vanilla until well mixed; beat in eggs. Combine dry ingredients and mix into sugar and egg mixture alternately with the milk. Fold in blueberries. Batter will be very heavy.
Fill muffin cups to top and sprinkle with sugar. Bake at 450℉ for 5 minutes. Lower heat to 375℉ and bake an additional 30 to 35 minutes, until golden brown. Makes 12 muffins. Note: shortening may be all vegetable solid shortening, all butter, all margarine or a 50-50 blend.

Grand Marnier Crepes with Blueberries
Filling:    8 oz. cream cheese, softened            1 tsp. vanilla extract
             2 egg whites                                    2/3 cup sugar
Mix all ingredients together until creamy smooth.  Refrigerate until ready to use.
Blueberry Compote:   6 cups blueberries
                               1 3/4 cups granulated sugar      2 Tbsp. lemon juice
                               2 Tbsp. water      1/4 cup cornstarch (moisten with water)
Place blueberries, sugar, lemon juice and water in a saucepan.  Heat slowly to a simmer.  Add cornstarch and water mixture and stir rapidly for 2 minutes.  When sauce starts to thicken, remove from heat and let cool to room temperature.
Crepe Batter:    3/4 cup sifted cake flour
                      1/4 tsp. kosher salt                   4 eggs
                      1/4 cup granulated sugar           2 Tbsp. vegetable oil
                      1 cup whole milk                     1 Tbsp. Grand Marnier
Sift flour into a mixing bowl.  Add salt and sugar and combine well.  Separately whisk milk, eggs, vegetable oil and Grand Marnier together.  Slowly add milk and egg mixture to the dry ingredients, beating until there are no lumps.  Refrigerate one hour.
Spray a 9-inch nonstick pan with cooking spray and place on medium-high heat.  Ladle 1/4 cup crepe batter into hot pan.  When almost cooked, flip crepe and cook a few seconds more.  Layer crepes between waxed paper to cool.
Fill crepes with 2 to 3 tablespoons of cream cheese filling.  Spread evenly, leaving a half-inch border.  Fold in half and then in half again to form a “pocket.”  (Can be refrigerated for up to 4 days at this point.)
For serving: Heat crepes on a cookie sheet in 375oF oven for 5 to 7 minutes; they’ll puff up a bit.  Place 2 or 3 on a plate and scoop spoonfuls of blueberry compote over them.  If desired, garnish with ice cream, maple syrup and candied orange zest.  Serves 8 to 10.