Bursting with Blueberries Tart

September 4, 2012

Author: June Hersh

This recipe appeared in my first book, Recipes Remembered, a Celebration of Survival. The book contains over 80 remarkable stories and more than 170 authentic recipes that I gathered through personal interviews with Holocaust survivors. This cookbook with a charitable flavor has raised significant proceeds for the Museum of Jewish Heritage, who benefits from every penny I earn from sales. I hope you find the recipe delicious and pick up a copy of the book to share this holiday season so you can Eat Well-Do Good.

Ingredients:

2 Cup(s)s all-purpose flour

1 pinch kosher salt

3 Tablespoons granulated sugar

1 cup(s) unsalted cold butter

2 Tablespoons white vinegar

4 Cup(s)s fresh blueberries

1/2 cup(s) granulated sugar

1/8 teaspoon ground cinnamon

2 Tablespoons all-purpose

Preparation:

Preheat the oven to 400 degrees.

In the bowl of a food processor fitted with the metal blade, combine the flour, salt and sugar. cut in the chilled butter. Pulse to form a crumb like consistency. Sprinkle in the vinegar and blend to create a soft dough.

With lightly floured hands, press the dough into a 9×2-inch spring form pan or a 9×1-inch pie pan with a removable bottom. The crust should be 1/4-inch thick all around. Press the dough into the sides of the pan and trim any excess. You might have a little dough remaining. Chill the crust until ready to fill.

In a separate bowl, gently toss the blueberries, sugar, cinnamon and flour. Spoon the filling into the chilled crust and bake on the lower rack at 400 degrees for about 1 hour or until the crust is golden brown. Cool the tart before cutting to allow it to set. You can garnish with confectioner’s sugar. Enjoy!

Blueberry Crumble

March 11, 2013

Author: Aviva Kanoff

This recipe comes from No-Potato Passover, now available on Amazon.com

Ingredients:

Blueberry Filling:

4 cups fresh blueberries

¼ cup white sugar

(do not add sugar if blueberries are naturally very sweet)

juice of 1 lemon

Crust and Crumb Topping:

¾ cup white sugar

¼ cup brown sugar

1 tsp. baking powder

2 cups ground almonds

2 cups matzo cake meal

¼ tsp. salt

zest of 1 lemon

¼ cup (½ stick) unsalted butter or

margarine, cold and cut into cubes

1 egg

¼ cup toasted slivered almonds

Preparation:

1. Preheat oven to 375° and grease a 9×13-inch baking pan.

2. In a mixing bowl combine the blueberry filling ingredients. Stir until mixed well and set aside.

3. In a separate bowl, mix together the white sugar, brown sugar, baking powder, ground almonds, cake meal, salt, and lemon zest until well combined. Add the butter and egg, and use a pastry cutter to blend the ingredients until well combined and you still have pea-sized chunks of butter. Mix in the slivered almonds.

4. Place half of the crust mixture into the baking dish and press it firmly into the bottom. Spoon the blueberry mixture into crust, being careful not to add too much of the liquid.

5. Crumble the rest of the crust mixture over the blueberries so that it is evenly distributed. Bake for 50 minutes until the crumb topping is golden brown.

6. Let cool for at least an hour before cutting. Cut into 24 squares. This dish is best served just slightly above room temperature, but any leftovers can be stored in the refrigerator.

Chocolate Blueberry Energy

April 4, 2014

Author: Meredith Tiras

Ingredients:

1 cup fresh or soaked dried dates

1⁄4 cup almonds

1⁄4 cup blueberries

1⁄4 cup roasted carob powder (or cacao to make 100% raw)

1⁄4 cup ground flaxseed

1⁄4 cup hemp protein

1⁄4 cup unhulled sesame seeds

1 tsp fresh lemon juice

1⁄2 tsp lemon zest

Sea salt to taste

1⁄2 cup sprouted or cooked buckwheat (optional)

1⁄2 cup frozen blueberries

Makes approx (12) 13⁄4 ounce bars

Preparation:

1) In a food processor, process all ingredients except buckwheat and frozen blueberries until desired texture is reached. If you prefer a uniformly smooth bar, process longer. If you would rather a bar with more crunch and texture, blend for less time.

2) Remove mixture from processor and put on a clean surface. Knead buckwheat and frozen berries into mixture by hand.

3)There are two ways to shape the bars:

To shape into balls: Use a tablespoon or your hands to scoop the mixture (however much you like to make one ball); roll between the palms of your hands To shape as bars: Flatten the mixture on the clean surface with your hands. Place plastic wrap over top; with a rolling pin, roll mixture to desired bar thickness. Cut mixture into bars. Alternatively, form mixture into a brick; cut as though slicing bread. As the bars dry, they become easier to handle

Can be stored in freezer because they will not freeze. Great refresher for hot days or post-workout.