SUNNY'S BLUEBERRY THYME INFUSED TEA
Provided by Sunny Anderson
Categories beverage
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- In a pitcher, add the blueberries, thyme, lemon zest and lemon juice. Muddle until the blueberries are mashed and everything smells like lemon and thyme. Add the cold brew bags and 6 cups water. Rest in the refrigerator for at least 4 hours, stirring every hour.
- Strain the tea through a sieve lined with a wet coffee filter or wet paper towels. Sweeten to taste and serve over ice.
BLUEBERRY-THYME JAM
Blueberry jam was the first thing I ever canned, and it remains a beloved preserve. This version includes some fresh thyme, a twist that works just as well on a cheese board as on a PB&J.
Provided by Marisa McClellan
Time 1h5m
Yield 24
Number Of Ingredients 5
Steps:
- Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Tumble blueberries and lemon zest and juice into a wide, nonreactive 8-quart pot. Whisk together sugar and pectin in a small bowl, then stir into pot until combined.
- Bring to a vigorous boil over high heat. Reduce heat to medium-high; cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until volume has reduced by at least 1/3, 20 to 25 minutes. Stir in thyme after 18 minutes of cooking. Remove pot from heat and check for set.
- Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more jam if necessary to bring to 1/2 inch from the top.
- Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot; cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. They are shelf-stable at least 1 year.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 41.6 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.4 g, Sodium 0.6 mg, Sugar 39 g
BLUEBERRY SHORTCAKES WITH LEMON AND THYME BISCUITS
I used fresh lemon thyme from my garden in place of regular thyme in these short cake biscuits. I still used the fresh lemon peel and they were wonderful!
Provided by KathyP53
Categories Dessert
Time 4h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Berries: Combine all ingredients in large saucepan. Stir over medium heat until berries are slightly softened and syrup coats spoon, about 10 minutes. Transfer to medium glass bowl. Can be made 3 days ahead, Cover and chill. Bring to room temperature before serving.
- Biscuits: Position rack in center of oven and preheat to 425 degrees.
- Line large rimmed baking sheet with silicone baking mat, smooth side up, or parchment paper.
- Mix buttermilk, lemon peel, and thyme in a small bowl. Whisk next 5 ingredients in large bowl to blend, breaking up any large clumps of brown sugar with fingertips. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk mixture and stir with fork just until blended (dough will be sticky).
- Transfer dough to lightly floured work surface. Knead gently just until dough comes together 4-5 turns (do not overwork dough or shortcakes will be tough).
- Pat dough out to 3/4" thick round. Using 3" cookie cutter dipped in flour, cut out dough rounds. Gently gather dough scraps and pat out to 3/4" thickness. Cut out additional rounds, for 6 rounds total. Transfer rounds to prepared baking sheet, spacing apart. Sprinkle dough rounds with raw sugar.
- Bake biscuits until golden and tester inserted into center comes out clean, about 15 minutes. Transfer to rack; cool slightly.
- Using serrated knife, carefully cut biscuits horizontally in half. Place bottom half of each biscuit on each of 6 plates. Spoon blueberries and syrup over, dividing equally. Cover with biscuit top.
- Place scoop of vanilla ice cream or dollop of whippped cream alongside each and serve.
Nutrition Facts : Calories 446.6, Fat 12.6, SaturatedFat 7.6, Cholesterol 31.8, Sodium 438.1, Carbohydrate 78.9, Fiber 3.7, Sugar 38.1, Protein 6.7
BLUEBERRY-THYME COMPOTE
A simple blueberry and thyme compote that is the perfect topping for vanilla ice cream, cheesecake, custard, pana cotta, grilled meats like chicken or pork, or just to style up a simple bowl of oatmeal.
Provided by lutzflcat
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Combine blueberries, sugar, lime juice, and thyme leaves in a small saucepan over low heat. Bring to a simmer and cook until sauce starts to thicken, 15 to 20 minutes.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.2 g, Fat 0.6 g, Fiber 4.7 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 2.8 mg, Sugar 15.1 g
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