Category: Uncategorized

Blueberry, Lemon, and Lavender Entremet Cake

By Katherine, winner of our 2021 Kids’ Blueberry Recipe Contest

Recipe:

 

Blueberry Filling

• 3 cups blueberry
• 1 tsp lemon juice
• 1/4 cup sugar or to taste
• 1 packet gelatin

1. Wash the blueberries. Mash the blueberries in a medium sized bowl
2. Strain out the skins of the blueberries
3. Transfer the blueberry “juice” into a small pot
4. Mix in the lemon juice and sugar
5. Heat up the pot
6. Slowly stir in the gelatin
7. Let the pot heat up until all of the gelatin is dissolved in
8. Strain the filling again
9. Pour it into an 8×8 pan
10. Let cool

 

Lavender Cake

• 2 tsp lavender
• 1 cup milk
• 1/4 cups room temperature sour cream
• 2 1/2 cups cake flour
• 1 1/2 cups sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup room temperature unsalted butter, diced
• 2 tsp vanilla extract
• 4 room temperature eggs
• 1/2 cup sugar
• 1/2 cup water
• 2 tsp lavender

1. Preheat oven to 350 degrees Fahrenheit. Line an 8×11 pan with parchment paper.
2. Heat up milk in a small saucepan. Once the milk simmers, turn off the heat and add the lavender. Let it seep until the milk is room temperature. Strain out the lavender.
3. Mix the room temperature milk with the sour cream.
4. Sift the flour, sugar, baking powder, and salt into a stand mixer bowl.
5. Using the paddle attachment, mix the dry ingredients together for a few seconds. Add the butter, vanilla extract, and about 1/2 of the sour cream/milk mixture. Mix until the fry ingredients and all “moist”.
6. Whisk the eggs together with the rest of the sour cream/milk mixture. Slowly add it into the stand mixer.
7. Scrape the sides of the stand mixer and mix again until the batter is completely mixed together.
8. Pour the batter into the prepared pan. Bake for 15-20 minutes.
9. While baking start the sugar syrup. On medium heat, boil the sugar and water together in a small saucepan. Once boiled lower to low heat and add the lavender. Let simmer for 10 minutes then turn off the heat. Let cool completely. Strain the lavender out.
10. Once the cake is done baking, let it cool, then brush on the sugar syrup.

 

Lemon Curd

• 1/2 cups fresh lemon juice
• 1 tsp lemon zest
• 1/3 cups butter
• 1/2 cups sugar
• 2 eggs

1. Put the lemon juice, lemon zest, butter, sugar, and eggs into a pot.
2. Heat up on medium heat while whisking.
3. Keep whisking until the curd is thick enough the keep marks.
4. Let cool to room temperature.

 

Lemon Filling

• 2 tbsp lemon curd
• 1 cup heavy whipping cream

1. Put the lemon curd and cream into a stand mixer bowl.
2. With the whisk attachment, whisk the ingredients together until stiff. It should be a pale yellow color.

 

Blueberry Glaze

• 2 cups blueberries
• 1/4 cup powder sugar
• 1/4 cup corn starch

1. Blend the blueberries in a food processor. Strain the skins out.
2. Slowly add in the powder sugar (about 1 tbsp at a time), blending in between each spoonful, until it is sweet enough for you.
3. Add in the corn starch 1 tbsp at a time blending in between until it is thick but still pourable.

 

Assembly

1. Prepare silicone dome molds.
2. Spoon the lemon filling into the mold leaving a little gap for the jelly
3. Cut the jelly into 2 inch diameter circles. Put one piece of jelly into each mold, on top of the mouse.
4. Cut the cake into 3 inch diameter circles. Put them on top of the jelly as the base.
5. Put the molds into the refrigerator for 4 hours or overnight.
6. Take the cakes out of the mold and spoon on the glaze.
7. Enjoy! (Optional: take some mint and fresh blueberries and garnish the top)

 

Washington Blueberry Clafouti 
by Chef Jason Wilson

• ½ cup whole milk
• ½ cup Half ‘n Half
• 3 eggs
• 1 egg yolk
• 1/2 cup sugar
• ½ Tbsp teaspoon vanilla extract
• 3 tablespoons butter, browned, melted
• 1/2 cup all-purpose flour
• ½ tsp kosher salt
• Zest of 1 lemon, chopped fine
• Zest of 1 orange, chopped fine
• 3 cups blueberries
• 1 tbsp honey
• 2 tbsp Greek yogurt

Procedure: Simmer the honey with the zest and stir into the yogurt, set aside in refrigerator.

Mix the vanilla, eggs, butter, sugar and flour, add the half ‘n half and milk slowly while mixing. Add salt to taste and stir in 2 cups of blueberries.

Spray a baking pan or individual pan with non-stick spray and bake 9 minutes at 400F. Allow the clafouti to cool slightly and top with yogurt mixture and fresh blueberries.

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!

Tilth

Vegan Coconut Pudding
2 1/2 cups (591 milliliters) full-fat canned coconut milk (this is almost 1 1/2 400-ml cans)
7 Tbsp (88 grams) sugar
pinch of salt
7 Tbsp (55 grams) cornstarch
1 tsp vanilla extract
1/2 Tbsp coconut oil

In a small saucepan over medium heat, stir together 1 1/2 cups of the coconut milk with the sugar and salt, stirring occasionally until the sugar is dissolved.

Meanwhile, mix the remaining 1 cup of coconut milk with the cornstarch in a small bowl until well combined. It may appear lumpy at first but keep stirring and it’ll combine.

Remove the pan from the heat and stir in the cornstarch mixture while stirring constantly.

Once well combined, put it back on the stove, turn the heat to medium and cook until thickened like pudding, whisking constantly (do not walk away and do not stop whisking!) Do not let it continue cooking once it’s thickened – this can cause the cornstarch to break down and will make the pudding runny.

Remove from the heat and stir in the vanilla and coconut oil. Let cool until room temperature and then refrigerate in an airtight container.

Blueberry Compote
¾ lb Washington blueberries (fresh or frozen, about 3 ½ c)
¼ c sugar
½ lemon, zested & juiced
2 Tbsp cornstarch
2 Tbsp red wine
Pinch of salt

In a small saucepan over medium heat, stir together blueberries, lemon juice & zest, sugar and salt. Cook until berries release their liquid stirring occasionally.

Meanwhile whisk together the red wine and cornstarch.

Once berries have released their liquid strain and return liquid to the pan, reserving the berries. Cook stirring often until the sauce has thickened to a syrup consistency.

Once the sauce has thickened whisk in the cornstarch slurry. Stir constantly until sauce begins to thicken.Return berries to the pan and return to a simmer. Let cool until room temperature and then refrigerate in an airtight container.

Vegan Oat Crumble
½ c flour
⅓ c brown sugar
¾ tsp salt
1 ½ c oats (divided, 1 c & 1/2 c)
¾ c coconut oil, cold, cut into pieces (6oz weight)

Preheat oven to 350°F

In a food processor pulse flour, brown sugar, salt and 1 c oats to blend. Pulse in coconut oil until no dry spots remain.

Transfer to a bowl and mix in remaining oats.

Line a baking sheet with parchment paper (or a silpat) and heavenly spread the crumble on it.

Bake for 10-12 mins, or until golden brown, turning the tray halfway through.

Cool to room temperature.

Assembly
It’s best to wait to assemble the parfaits until just before eating. Layer the pudding, compote and topping into individual glass ramekins/jars, alternating layers until full

Flora Bakehouse

Ingredients

3 Cups All-Purpose Flour

1 + ¼ Cups + 2 tablespoons Fine Cornmeal, separated

1 + ½ teaspoons Baking Powder

½ tsp teaspoon Baking Soda

1 + ½ teaspoons Kosher Salt

2 cups Buttermilk, room temp

4 Eggs, room temp

1 teaspoon Vanilla extract

8 oz (2 sticks) Unsalted butter, room temp

1 + ½ Cups + 2 tablespoons Granulated Sugar, separated

1 T + 1 ½ teaspoon Lemon Zest

10 oz (about 2 Cups) Blueberries fresh or frozen

Yields about 12 muffins

Procedure:

Combine 2 tablespoons of sugar and 2 tablespoons of cornmeal in a small bowl to top the muffins before baking. Combine remaining cornmeal with other dry ingredients in medium bowl and set aside. In a separate container, combine buttermilk and vanilla extract.

In bowl of electric mixer fitted with paddle attachment, cream butter, 1 ½ cups sugar and lemon zest on medium high speed until light and fluffy, about 5 minutes. On low speed, add eggs one by one. After adding 2 of the eggs, stop to scrape the bottom of the bowl with a rubber spatula. This will ensure the mixture is properly combined and will bake evenly.

Add half the dry mixture to the egg/sugar mixture and mix on low speed to combine. Add all of the buttermilk/vanilla, mix to combine, and then add the remaining dried mixture. Scrape the bowl with your spatula again to make sure no sugar/butter streaks remain. Fold in blueberries.

Line a muffin pan with paper cups and scoop about ⅓ cup of batter into each cup. Sprinkle the tops of each unbaked muffin with sugar/cornmeal mixture.

Bake at 350 degrees for 25 minutes or until golden brown and cooked through.

Allergen notes: Contains egg, dairy, gluten. Nut free. Soy free.

Cooks Tavern

Chef Anthony Hubbard

This delicious fruit pie is a great way to use fresh Washington blueberries as they are coming into season.  The tart cranberries in the recipe are a good balance to the sweet blueberries.

To prepare this recipe, we recommend that you start with your favorite pie dough.  We make ours from scratch, but this pie also works well with raw, frozen pie dough.

FILLING

Fresh Washington Blueberries   3 cups

Frozen Cranberries                   1 ¾ cups

Granulated Sugar                      ½ cup

Brown Sugar                             ½ cup

Vanilla Extract                           1 tsp

Cornstarch                                ¼ cup

Orange Zest                               2 tbsp

TO PREPARE: Toss fresh and frozen berries with orange zest, both sugars, vanilla extract and corn starch.  Mix until well distributed.  Set aside and allow the frozen cranberries to thaw (about 30 minutes).

CRUMBLE

Butter                           1 tbsp

All Purpose Flour          2 ½ tbsp

Brown Sugar                 1 tbsp

Kosher Salt                   ½ tsp

Chocolate chips            1 tbsp

TO PREPARE: Melt the butter, set aside to cool slightly. Combine flour, sugar and salt.  Add chocolate chips and butter. Mix by hand until pea sized balls form.

To assemble the pie:

If you’re using your own pie dough, roll it out large enough to fit a 9” pie tin (don’t worry about trimming the crust). Lightly grease the pie pan and line it with the dough. Fill the pie dough with the berry mix, leaving excess liquid in the bowl.

Neatly fold over pie dough to create a rustic crust.  Distribute crumble topping evenly over the top.

Cover pie edges with foil, bake on a flat sheet pan for 45 minutes at 400°.

Remove foil and bake for another 15 minutes.

When finished pie should be semi firm with not much juice.  Let cool to room temperature before devouring.

Tilth
Executive Chef Joel Panlilio

Ice Cream

Ingredients:
4 cups heavy cream
1.5 cups sugar
24 egg yolks
4 cups buttermilk
1 vanilla bean, split and scraped
1 pinch salt

Procedure:
In a heavy bottom pot, bring 1 cup sugar, scraped vanilla bean with pod and cream to a simmer.

In a large bowl, whisk egg yolks with remaining ½ cup sugar.

Slowly add in hot cream mixture to yolks/sugar mixture while whisking (tempering).

Cook the yolk, cream mixture over low heat stirring constantly until it coats the back of a spoon. This will be about 108 degrees F. Do not let it curdle.

Take off the heat and add buttermilk and strain through fine chinois.

Cool over ice. Spin when cold. Do not overspin. Fold in blueberries after spinning ice cream and then place is a freezer safe container.

Macerated Blueberry Topping

Ingredients:
1 lbs fresh Washington blueberries, washed
¼ cup sugar
1 pinch salt
2 tbsp champagne or white wine vinegar

Procedure:
Sprinkle sugar on blueberries and drizzle with champagne or white wine vinegar. Allow blueberries to macerate for 20 minutes.

Strain liquid from blueberries. (Save the liquid and use as part of a salad dressed or add to soda water for a refreshing drink).

Top the ice cream with macerated blueberries. Serve cold.

Dahlia Bakery
Pastry Chef Brittany Bardeleben

Blueberry filling:
fresh blueberries 700g
water 24 oz
fresh lemon juice 3 oz
cornstarch 96g
salt 1tsp
sugar 700g
second blueberries 1130g

Rinse and pick through blueberries, removing any stems and debris. Divide them into 2 bowls- first blueberries (700g), and second blueberries (1130g).

In a small bowl, whisk the cornstarch and sugar together.

Bring water, lemon juice and salt to a boil. Add first blueberries.

Cook, stirring constantly with a whisk until berries burst and release their juices.

Add cornstarch/sugar mixture and cook, whisking constantly until sauce is thick and transluscent.

Remove from heat and gently fold in second blueberries.

Pour mixture out into a casserole dish. Cover the surface with plastic wrap, and chill until cold to the touch. Meanwhile, mix the streusel topping.

Buckwheat streusel:
all-purpose flour 175g
rolled oats 175g
buckwheat flour 100g
brown sugar 340g
kosher salt 1 teaspoon
unsalted butter 340 g, cut into cubes and very slightly brought to room temperature

Put the flour, sugar, and salt in a medium-sized mixing bowl and stir to combine.

Add the softened butter in clumps, and then use your fingers to work the butter into the dry ingredients until the mixture is shaggy (you should be able to squeeze some of the mixture together with your fingers to make clumps). Scatter the crumbs over the chilled blueberry filling and bake in a 350 degree oven until streusel has browned and the filling is bubbly, approximately 40-50 minutes.

RN74 Seattle
Chef Thomas Griese

Method of Production (MOP):

1) Slice the eclairs in half in its side.
2) On the bottom half of the eclair, pipe 3 round kisses of vanilla cheesecake and 2 star kisses of blueberry cremeux in between the cheesecake.
3) Dress 4 blueberries with the blueberry sauce until just coated. Arrange 2 berries on each side of the eclairs.
4) Sprinkle a teaspoon of oat streusel.
5) Top with the upper half of the eclair. Dust with powdered sugar.

Blueberry Sauce Recipe:

Ingredients:
Blueberry Puree                                  2 cups
Granulated Sugar white                      1 Tablespoon
Agar Agar, powder                              1 teaspoon
Lemon Juice                                       2 Tablespoon

Method of Production (MOP):

1) Combine blueberry puree with sugar and heat slowly until sugar dissolves.
2) Add agar-agar, and turn the heat up. Bring the mixture to boil for 1 minute, while constantly whisking. Reduce to a simmer for 3 minutes.
3) Pour into a bowl set over an ice bath. Let the mixture solidify.
4) Puree in Vitamix with the lemon juice and pass through chinois.
5) Adjust seasoning to your liking.
6) Reserve in refrigerator until needed.

Blueberry Cremeux Recipe:

Ingredients:
Blueberry Puree                                  2 cups
Egg Yolk                                              24 each
Whole Egg                                           12 each
Granulated White Sugar                     1 cup
Gelatin- Gold Leaf                               2 sheets
Butter, unsalted                                   ¼ lb

Method of Production (MOP):

1) Heat puree over bain with half of the sugar.
2) In a bowl, whisk in the remaining sugar with the eggs and yolks.
3) Bloom gelatin. Set aside.
4) Temper eggs with hot blueberry puree.
5) Return to heat and cook until it reaches 80C.
6) Add gelatin. Whisk to melt and disperse.
7) Pass through chinois.
8) Chill to 35C.
9) Puree in Vitamix while adding room temperature butter. Puree until just emulsified.
10) Chill completely. Smooth before using or portioning into piping bags.

Éclair Pate a Choux Recipe

Ingredients:
Water                                      1 cup
Milk, whole                              1 cup
Butter, unsalted                       1 cup
Sugar, granulated white          1 Tablespoon
Salt, Kosher                            1 Pinch
Bread Flour                             1 ¼ Cup
Eggs whole                             12 each

Method of Production (MOP):

1) Sift bread flour. Set aside. Lightly beat the eggs. Set aside.
2) Heat water, milk, buter, sugar and salt until dissolved/melted.
3) Bring the entire mixture to a boil. Remove from heat.
4) Immediately dump all the bread flour into the hot liquids. Mix swiftly making sure there’s no pockets of dry flour.
5) Return to LOW HEAT. Toss the dough around and heat to 75C.
6) Transfer the dough into the mixer, being careful not to scrape the bottom. Mix on stir speed until the dough reaches 60C.
7) Add half of the eggs. Keep mixing on stir speed until fully incorporated. Scrape the sides of the bowl.
8) Add the all but 3 tablespoons of the remaining eggs. Mix on stir speed until fully incorporated. Scrape sides again and mix more if the batter is not smooth.
9) Perform the “V check” to see if there is enough egg in the mixture. If the batter is too stiff, add the remaining eggs and mix until fully incorporated.
10) Transfer the batter on a sheet tray lined with a silpat. Cover the surface completely with plastic wrap to prevent drying. Cool to at about 30C.
11) Pipe using a pastry bag fitted with a 1/2″ star tip (the more teeth/serrations, the better) to the length of 3.5″.
12) At this point the piped eclairs can be frozen and later fully defrosted for baking.
13) Rational B/O: 350F fan 2, 10 min. Rotate. 5 min. Turn down to fan 1 until mahogany brown about 15 minutes more.
14) Remove from oven and transfer eclairs on racks. Slit bottoms. Cool down.
15) For puffs use a round tip.

Mascarpone Cheesecake Recipe:

Ingredients:
Vanilla Bean                                        1 each
Heavy Cream                                     2 cups
Whole eggs                                         7 each
Sugar, granulated white                      2 ½ cups
Mascarpone Cheese                          2 ½ cups
Philly Cream Cheese                          5 cups

Method of Production (MOP):

Allow cream cheese and mascarpone to warm to room temperature.
On lowest speed, using paddle attachment, mix cream cheese until it is smooth, during process scrape down bowl twice.
3. Add sugar, mix 30 seconds and scrape down. Add Vanilla, continue mixing, adding mascarpone in three stages per container. Scrape down bowl.
4. Add eggs, one by one.
5. Add Cream slowly until completely emulsified.
6. Strain through Chinois.
7. Age for one day in a plastic cambro container.
8. bake in 200 pan in a rational at 190F, steam for approximately 45 minutes. The cheesecake should be set all the way through. Refrigerate several hours until completely cold. smooth before use.

Craquelin Cookie Recipe:

Ingredients:
Whole Butter                                                   3 ½ Tablespoons
Brown Sugar                                                   2 Tablespoons
White Sugar                                                    2 Tablespoons
All Purpose Flour                                            4 Tablespoons

Method of Production (MOP):

1) In a mixer fitted with a paddle, add sugars and butter. Cream.
2) Add all the flour and mix until evenly dispersed.
3) Wrap with plastic and refrigerate.
4) To use, let dough come up to room temperature. Roll out the desired thickness and cut to desired shape.
5) Freeze cut outs and top pipe choux before baking.

Method of Production (MOP):

1) In a mixer fitted with a paddle, add sugars and butter. Cream.
2) Add all the flour and mix until evenly dispersed.
3) Wrap with plastic and refrigerate.
4) To use, let dough come up to room temperature. Roll out the desired thickness and cut to desired shape.
5) Freeze cut outs and top pipe choux before baking.