Blueberry-Lemon Mojito
By Sean Maloy, assistant general manager of Seviche
Ingredients: 1 1⁄2 ounces Bacardi Wolf Berry Rum 2 lemon wedges 6 blueberries 4 large mint leaves 1 teaspoon Sugar in the Raw 1 ⁄2 ounce simple syrup Splash of soda water
Blueberry Oat Crumble Bars
By Jessica Merchant, author of the blog “How Sweet It Is,” howsweeteats.com
Ingredients: 1 1⁄2 cup rolled oats 3 ⁄4 cup whole wheat pastry flour 3 ⁄4 cup brown sugar 1 ⁄4 teaspoon salt 1 teaspoon cinnamon 1 teaspoon vanilla extract 1 ⁄2 cup + 2 tablespoons butter 1 cup blueberries
Directions: Preheat oven to 350oF. In a large bowl, combine flour, sugar, oats, cinnamon, and salt, and mix until combined. Melt the 1⁄2 cup of butter and add it, along with the vanilla, to the oat mixture. Stir until moistened. This may take a minute or two! Fold in the blueberries — it’s okay if they pop a little bit. Butter and flour an 8”×8” baking pan. Press batter into the pan. Melt remaining butter, and drizzle it over the bars. Bake for 20 minutes, then let cool completely — this can take up to 45 minutes! Cut and serve. Can be kept in the fridge or at room temperature in a sealed container. Yield: 12 bars. Editor’s note: These bars were a huge hit with the Edible Allegheny staff!
Directions: Muddle the lemon, blueberries, sugar and mint in a small shaker tin. Fill with ice, and add rum and simple syrup. Top with a large shaker tin, and shake well for 1 minute. Pour into a 10-ounce glass and top with soda water. Garnish with a fresh mint leaf and blueberry. Yield: 1 drink.
Blueberry and Peach Creeping Crust Cobbler
G e t t h e B lu e s We’ve gathered a few local blueberry goodies to try!
By Mary McAnallen, owner of Mary Mac Bakehouse & Standing Chimney
Ingredients: 1 ⁄2 cup butter 1 cup unbleached flour 1 cup sugar 1 teaspoon baking powder 1 ⁄2 cup milk 1 cup fresh blueberries 2 cups fresh peach slices
Indigo Blueberry Sparkling Wine from Christian W. Klay Winery a lightly sweet refreshing treat.
Directions: Preheat the oven to 350oF. Melt the butter in a 2-quart baking dish. (You can do this by placing the dish in the oven while it pre-heats.) A deep dish is preferred, but a 9”x13” glass baking dish also works well. Heat the fruit until just hot. (You can also do this in the oven while it preheats by putting the fruit into a glass baking dish.) In a separate bowl, mix the flour, sugar, and baking powder. Add the milk, and stir until well blended. Spoon the batter over the melted butter. Spoon the hot fruit over the batter. Bake for 30 minutes or until crust is golden brown. Serve warm. Yield: 6 servings.
Blueberry Vinegar from Sand Hill Berries mix with olive oil for a fresh salad dressing. Whole Grain Cranberry Blueberry Almond Biscotti from DeLallo Foods dip into a cup of cappuccino for the perfect breakfast. White Stilton Cheese with Blueberry from Penn Mac crumbly, creamy, sweet, and tangy, we love this spread on water crackers.
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