Blueberry Coleslaw Including Blueberry Mayonnaise Recipes

BLUEBERRY COLESLAW (INCLUDING BLUEBERRY MAYONNAISE)

Steps:

• Place cabbage, onion, parsley, orange zest, and blueberries in a large bowl.
• Gently toss to mix evenly.
• In a separate small bowl, whisk together blueberry mayonnaise, sour cream, blueberry vinegar, orange juice, sugar, cloves and nutmeg. Season with salt and pepper to taste.
• Pour dressing over cabbage and blueberry mixture and toss gently to coat. Refrigerate for 2 hours before serving. Garnish with orange, if desired.
• Blueberry Mayonnaise:.
• In a food processor fitted with the metal blade, place egg, egg yolk, Dijon mustard, blueberry vinegar, salt and pepper.
• Process for 30 seconds until well combined. Turn on the processor and drizzle the olive oil down the chute in a slow steady stream until incorporated. Don't over-process or the mayonnaise will break down.
• Taste and adjust the seasoning if necessary.
• Store in an airtight glass container in the refrigerator.
• Use as a condiment or salad dressing.

BLUEBERRY COLESLAW

Steps:

• When shredding the cabbage and other vegetables, use a Japanese mandolin on its thinnest setting. In a large bowl, combine all ingredients and serve. If not serving immediately, refrigerate.

BLUEBERRY COLESLAW

Steps:

• Shred the cabbage and thinly slice the onion, preferably using a mandoline on its thinnest setting. Combine the cabbage, onion, carrot and blueberries in a large bowl.
• Add the mayonnaise, vinegar, honey, cilantro, cumin and 1 tablespoon salt and toss to combine. Serve immediately or refrigerate for up to 4 hours.

MAYONNAISE BLUEBERRY CRISP

Steps:

• Preheat oven to 375°. In shallow 8 x 8-inch baking dish, arrange blueberries; set aside.
• In medium bowl, combine flour, brown sugar, oats and cinnamon. Stir in Hellmann's® or Best Foods® Real Mayonnaise. Using fingers, gently squeeze dough to form crumbs. Evenly sprinkle crumbs over blueberries.
• Bake 30 minutes or until topping is golden.

LEMON-BLUEBERRY SCONES WITH BLUEBERRY GLAZE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
• Combine whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger in a large bowl. Grate in frozen butter using a box grater and toss until mixture resembles coarse crumbs.
• Mix yogurt, cream, egg, and vanilla extract together in a small bowl. Add to the flour mixture to form a crumbly dough, stirring just until no dry clumps of flour remain. Stir in unthawed blueberries.
• Pour crumbly dough onto the parchment-lined baking sheet. Press dough together firmly until it forms a cohesive 8-inch circle. Flatten top to ensure the circle is even. Cut into 8 triangular pieces. Arrange the pieces 1 inch apart on the same parchment-lined pan.
• Whisk egg and water together in a small bowl for the egg wash. Gently brush over the top of each scone.
• Bake scones in the preheated oven until tops are golden brown, 20 to 25 minutes. Let cool completely, about 30 minutes.
• Use the back of a wooden spoon to press thawed blueberries through a fine-mesh strainer into a medium bowl to extract 2 or 3 tablespoons of juice. Discards skins and seeds. Whisk confectioners' sugar and lemon juice into the blueberry juice until smooth. Drizzle blueberry glaze over cooled scones.