Month: August 2020

Vegan Washington Blueberry Citrus Crepes 
By Jana, winner of our 2020 Kids’ Blueberry Recipe Contest

(serves 2)

Ingredients:
For Crepes:
1 cup all-purpose flour (or equal amount of gluten free flour if gluten free)
2 Tbsp sugar
2 Tbsp vegan butter, melted
1 1/2 tsp vanilla extract
1/4 tsp salt
1 1/4 cup soy milk
1 tsp baking powder
1/2 tsp apple cider vinegar

For Blueberry Citrus Compote:
1 cup Washington blueberries
1 tsp orange juice
1 inch of lemongrass (tasty if you have it, just use 1 tsp lemon juice if you can’t find it)
2 Tbsp sugar
Pinch of salt

Toppings: fresh mint, powdered sugar, blueberries, cashew yogurt, maple syrup, etc

Directions:
1. In a blender, add all the crepe ingredients and blend until smooth, about 10 seconds
2. Allow to rest at least 30 minutes
3. In a medium saucepan, combine all the compote ingredients, and cook over medium heat until blueberries have broken down, and mixture has reduced and become syrupy, about 10 minutes, remove lemongrass (if using), and allow to cool
4. Heat a large nonstick pan over medium heat and apply thin layer of oil, wiping the excess with a paper towel
5. Add a ladle-full (about 1/3 cup) amount of batter into the pan and immediately swirl the pan to spread the batter around the pan
6. Cook for 2 minutes, or until the bottom is golden brown
7. Flip the crepe over with a rubber spatula and cook for another minute
8. Fold the crepe in half, then in half again, and repeat with the rest of the crepe batter
9. Pour a generous amount of blueberry compote over the crepes and garnish with fresh mint, powdered sugar, blueberries, or any other toppings

Washington Blueberry Polenta Cream Biscuits

By Pastry Chef Brittany Bardeleben

Yield – 8 biscuits

Ingredients
1 ½ cups all purpose flour
½ cup polenta, or coarse ground cornmeal
¼ cup sugar
2 ¼ teaspoons baking powder
¾ teaspoon kosher salt
Zest of 1 lemon (optional)
4 tablespoons unsalted butter, ice cold and cut into 1/4” cubes
1 cup Washington blueberries, frozen until solid
6 fluid ounces heavy cream, plus more for brushing on the tops of biscuits

Preheat oven to 375 degrees.

In the bowl of a standing mixer fitted with the paddle attachment, combine the dry ingredients and the lemon zest, if using.

Add the cold butter and mix until butter has broken down to the size of small pebbles.

Slowly add the heavy cream and mix just until dough starts to come together. Add the frozen blueberries and mix for on low speed for 1-2 seconds – just long enough to disperse them throughout the dough.

Turn out onto a floured surface and press any runaway blueberries back into the dough. Pat into a 6” circle and slice into 8 wedges (you can also roll out with a rolling pin until it’s ½” thick, and cut using cookie cutters).  Place the biscuits on a sheet pan lined with parchment paper and brush with additional heavy cream. Sprinkle liberally with sugar (I like crystal sugar, but granulated sugar or turbinado sugar are also great choices. Or you can chose to leave them naked and drizzle the freshly baked biscuits with a glaze, or dust them with powdered sugar).

Bake the biscuits until golden brown and firm to the touch, about 30-35 minutes.  Rotate the sheet tray halfway through bake time to encourage even browning.

Enjoy!