Blueberry Napoleon With Orange Blueberry Sauce Recipes

BLUEBERRY SAUCE

Steps:

• Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
• Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.

STRAWBERRY-BLUEBERRY NAPOLEONS

Steps:

• Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Place 1 phyllo sheet on work surface (cover remaining phyllo with plastic wrap, then damp kitchen towel). Brush phyllo sheet with some melted butter and sprinkle with 1/2 teaspoon sugar. Top with second phyllo sheet. Brush with some melted butter and sprinkle with 1/2 teaspoon sugar. Repeat with 2 more phyllo sheets, brushing each with melted butter and sprinkling each with 1/2 teaspoon sugar. Cut phyllo stack in half lengthwise; cut crosswise into thirds, creating six 4 1/4-inch squares. Transfer squares to 1 prepared baking sheet, spacing evenly apart. Repeat with 4 more phyllo sheets to create 6 more squares; transfer to second baking sheet, spacing evenly apart. Bake phyllo until light golden, about 7 minutes. Using spatula, transfer phyllo stacks to rack and cool completely. Repeat with remaining phyllo sheets, butter, and sugar to make 36 squares total. (Phyllo squares can be made up to 2 days ahead. Store between layers of waxed paper in airtight container at room temperature.)
• Bring vinegar and 4 teaspoons sugar to boil in small saucepan over medium-high heat. Reduce heat to low and simmer until syrupy and reduced to 1/4 cup, about 25 minutes. Refrigerate until cold, about 1 hour. (Can be prepared 1 day ahead. Refrigerate.)
• Beat mascarpone, cream, vanilla extract, and remaining 1/2 cup sugar in large mixing bowl until stiff peaks form. (Mascarpone filling can be prepared 1 day ahead. Cover and refrigerate.)
• Set aside 1/4 of strawberries and blueberries for garnish. Place 12 phyllo squares on work surface. Spread each with 1 tablespoon mascarpone filling. Cover with remaining sliced strawberries. Spread 1 tablespoon filling over strawberries. Place another 12 phyllo squares atop filling with corners slightly askew to bottom square. Spread each square with 1 tablespoon filling. Cover with remaining blueberries. Spread 1 more tablespoon filling over blueberries. Top with final 12 phyllo squares with corners slightly askew to middle square. (Can be made 3 hours ahead. Place napoleons on 2 large baking sheets. Cover and refrigerate.)
• Spoon dollop of filling atop each napoleon. Garnish with reserved straw-berry slices and blueberries. Dust with powdered sugar. Place 1 napoleon in center of each plate. Drizzle balsamic reduction around edge of plates.
• *Italian cream cheese, available at Italian markets and many supermarkets.

BLUEBERRY-ORANGE PANCAKES WITH BLUEBERRY-ORANGE SAUCE

Steps:

• In 1 1/2-quart saucepan, mix sugar and cornstarch. Stir in orange juice and 1/4 teaspoon orange peel until smooth. Stir in 2 cups blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes, stirring occasionally, until thickened. Keep warm.
• Heat griddle or skillet over medium heat or to 375°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary. In medium bowl, stir all pancake ingredients except blueberries with spoon until blended. Fold in 1 cup blueberries. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm sauce.

BLUEBERRY SAUCE

Steps:

• In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
• In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

ORANGE BLUEBERRY SAUCE

Steps:

• In a large saucepan, combine the sugar, orange juice and orange zest; stir until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes. Combine cornstarch and water until smooth; stir into berry mixture. Add the cinnamon and remaining blueberries., Bring to a boil; cook and stir for 2 minutes or until thickened. Serve warm or chilled over ice cream. Refrigerate leftovers.

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

BLUEBERRY NAPOLEON

Steps:

• Thaw Pastry.
• Heat oven to 400 degrees;
• cut pastry into 3 parts ;.
• Bake on 2 sheets covered with parchment paper. Bake 15 minute
• Cool and cut lengthwise-6 pcs.
• Prepare pudding as directed but with only 1 cup of milk;.
• Fold in whipped topping. Cover and refridgerate.
• Stir powdered sugar and 2 tsp of milk in a small bowl.
• Ice top of 2 pcs of pastry.
• Blueberry sauce :.
• Combine blue berries, cornstarch, sugar and lemon juice .
• Stir over med heat until cornstarch dissolves; then boil until thickened about 4 to 5 minute.
• Let cool.
• Spread 3/4 cp pudding then 1/3 of sauce on a pc of the pastry top with pc of pastry add another layer of pudding and then sauce,ending with iced pastry.

ORANGE BLUEBERRY PIE

Steps:

• Slightly beat egg yolks. Combine yolks, I cup water, and 1/4 cup sugar in saucepan. Cook and stir over low heat until mixture is slightly thickened. Remove from heat. Add gelatin, and stir until dissolved. Add 1/2 cup water, orange rind, and orange juice. Chill until slightly thickened.
• Beat egg whites and salt until foamy. Gradually beat in 1/4 cup sugar, and continue beating until stiff peaks are formed. Fold in thickened gelatin. Blend well. Fold in 1 1/2 cups blueberries. Spoon filling into pie shell. Chill until firm.
• Beat whipping cream until soft peaks form. Top individual servings with whipped cream and remaining blueberries.

BLUEBERRY ORANGE SAUCE

Steps:

• In a saucepan combine the cornstarch and sugar.
• Add the water, orange juice and blueberries.
• Stirring gently, bring the mixture to a boil and then simmer for about 10 minutes.
• Cool slightly; serve over french toast or pancakes and waffles.