Hot Blueberries From Jimmy Steinmeyer Recipes

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BLUEBERRY BLINTZES



Blueberry Blintzes image

Provided by Molly Yeh

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 19

1 1/2 cups blueberries
1/4 cup granulated sugar
2 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon ground cardamom
1 1/2 cups whole milk
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
2 large eggs
Flavorless oil, for the skillet
8 ounces cream cheese, at room temperature
1 cup whole-milk ricotta cheese
3 tablespoons honey
1 teaspoon lemon zest plus 1 tablespoon lemon juice (from 1 lemon)
1/2 teaspoon almond extract
1/4 teaspoon ground cardamom
A pinch of kosher salt
1 large egg
About 1/4 cup flavorless oil, for frying

Steps:

  • For the topping: Add 1/2 cup of the blueberries to a medium bowl with the sugar, honey, lemon juice and cardamom and let sit, stirring every 10 minutes or so and mashing slightly, until the juices are a vibrant pink color, about 1 hour. Fold in the remaining blueberries, coating them in the sauce until shiny.
  • For the blintzes: Meanwhile, in a blender or food processor, combine the milk, flour, salt and eggs and blend until smooth. Let the mixture sit at room temperature for 30 minutes.
  • Coat a 9- or 10-inch nonstick skillet with a thin layer of oil and heat over medium heat. Add 1/3 cup batter to the skillet and tilt it so that it distributes evenly into a round. Cook until the top is set and the bottom is slightly browned and pulls away easily from the skillet, 60 to 90 seconds. Use an offset spatula to transfer it to a plate or work surface (correct, you will not be flipping these). Repeat this process, stacking the cooked blintzes and separating them by sheets of parchment paper.
  • For the filling: In a bowl, mix together the cream cheese, ricotta, honey, lemon zest and juice, almond extract, cardamom, salt and egg until combined.
  • To assemble: Place a blintz browned-side up on a work surface. Spoon 1/4 cup filling slightly below the center line of the blintz. Fold the bottom third of the blintz up over the filling and then fold in the sides. Bring the top third of the blintz down over the filling to seal. Set aside and repeat with the remaining blintzes.
  • In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Fry the blintzes a few at a time until golden brown, 2 to 3 minutes on each side, adding additional oil if the needed. Transfer to a serving plate, top with the blueberry sauce and enjoy.

HOT BLUEBERRIES (FROM JIMMY STEINMEYER)



Hot Blueberries (From Jimmy Steinmeyer) image

Provided by Linda Wells

Categories     easy, quick, ice creams and sorbets, dessert

Time 10m

Yield Six servings

Number Of Ingredients 4

4 tablespoons sweet, unsalted butter
1 quart blueberries
4 tablespoons sugar
Vanilla ice cream

Steps:

  • In a large skillet, over low heat, melt the butter. Add the berries, sprinkle with the sugar and cook until they give off their liquid and collapse, about eight minutes. Remove from the heat.
  • Serve hot over the vanilla ice cream.

HOT BLUEBERRIES



Hot Blueberries image

Provided by Linda Wells

Categories     dessert

Time 10m

Yield Six servings

Number Of Ingredients 4

4 tablespoons sweet, unsalted butter
1 quart blueberries
4 tablespoons sugar
Vanilla ice cream

Steps:

  • In a large skillet, over low heat, melt the butter. Add the berries, sprinkle with the sugar and cook until they give off their liquid and collapse, about eight minutes. Remove from the heat.
  • Serve hot over the vanilla ice cream.

COOKED BLUEBERRIES



Cooked Blueberries image

My grandmother used to make me this for breakfast when I spent the night at her house. It works with fresh or frozen berries. It is best served warm.

Provided by Amy1347

Categories     Breakfast

Time 12m

Yield 1 serving(s)

Number Of Ingredients 3

1 cup blueberries
1/4 teaspoon sugar
1/4 cup water

Steps:

  • Put all ingredients in small pot.
  • Cook over medium heat until hot.
  • Turn heat to medium high.
  • Bring to a boil and continue to boil for 3-5 min.
  • Take off heat.

RBI'S BLUEBERRY HOT BREAD



RBI's Blueberry Hot Bread image

Not as sweet as a cake, but sweeter than a bread, this wonderful blueberry bread is served warm and buttered. A favorite country inn of mine serves it up in summer when blueberries are plump and plentiful. It truly is an eye-opener and I think you'll enjoy serving it too.

Provided by Gingerbee

Categories     Breads

Time 50m

Yield 2 loaf pans

Number Of Ingredients 8

2 eggs
1 cup granulated sugar
1 cup milk
1/4 cup melted butter
3 cups sifted flour
1 teaspoon salt
4 teaspoons baking powder
2 cups blueberries (fresh or frozen without syrup)

Steps:

  • Beat together the eggs and sugar, until the mixture loses its granular consistency.
  • Add milk and melted butter.
  • Sift together flour, salt, baking powder.
  • Add liquid ingredients, mix to combine.
  • Toss blueberries in a little flour to keep them from sinking to the bottom of the bread.
  • Add them to the batter and pour into 2 regular well-greased loaf pans.
  • Preheat the oven to 350 degrees and bake from 30-40 minutes or until cake tester comes out clean in the center.
  • Serve warm with butter.
  • Freezes very well.

Nutrition Facts : Calories 1511.6, Fat 34.6, SaturatedFat 19.2, Cholesterol 264.1, Sodium 2228.5, Carbohydrate 272.8, Fiber 8.6, Sugar 115.2, Protein 31

OKLAHOMA BLACK-EYED PEAS (FROM JIMMY STEINMEYER)



Oklahoma Black-Eyed Peas (From Jimmy Steinmeyer) image

Provided by Linda Wells

Categories     dinner, side dish

Time 1h45m

Yield Eight servings

Number Of Ingredients 10

2 strips bacon
1 cup chopped onions
1 cup chopped bell pepper
1 cup chopped celery
2 to 3 tomatoes, skinned, seeded and chopped
1 tablespoon sugar
1 bay leaf
1 tablespoon minced fresh basil
Salt and pepper to taste
2 10-ounce packages frozen black-eyed peas

Steps:

  • In a medium-sized pot, over medium heat, cook the bacon until crisp, about five minutes. Remove the bacon, crumble it and set aside. Pour off all but about two tablespoons of fat from the pot.
  • Return the pot to medium heat, and toss in the onions, pepper and celery. Brown these in the fat, stirring frequently. Add the crumbled bacon, tomatoes, sugar, bay leaf, basil, salt and pepper and stir. Then add the frozen black-eyed peas. Simmer for one-and-a-half to two hours, or until the beans are soft but not mushy, adding a little water from time to time if the mixture dries out.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 2 grams, Carbohydrate 20 grams, Fat 3 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 7 grams, TransFat 0 grams

HOT BLUEBERRY SAUCE



Hot Blueberry Sauce image

This is yummy wherever it came from. I don't keep "arrowroot starch" on hand so substitute with corn starch. This sauce highlights the natural goodness of the berries without adding a lot of unnecessary sugars. We love it on pancakes but don't stop there. How about waffles, ice cream, yogurt . . .

Provided by Mom10

Categories     Berries

Time 10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 5

1/2 cup water
1 tablespoon arrowroot (arrowroot starch)
2 cups blueberries
2 tablespoons honey or 2 tablespoons maple syrup
1 teaspoon lemon juice

Steps:

  • Combine water and starch in saucepan.
  • Stir over low heat until thickened.
  • Add remaining ingredients and stir.
  • Serve.

Nutrition Facts : Calories 80.7, Fat 0.2, Sodium 1.8, Carbohydrate 21, Fiber 1.8, Sugar 15.9, Protein 0.6

FRIED CHICKEN (FROM TEDDY EDELMAN)



Fried Chicken (From Teddy Edelman) image

Provided by Linda Wells

Categories     dinner, main course

Time 3h15m

Yield Eight to 10 servings

Number Of Ingredients 10

3 3 1/2-pound chickens, fryers, each cut into 8 pieces, backs removed
1 cup lemon juice
1 teaspoon kosher salt
1 teaspoon Louisiana Gem hot sauce, or Tabasco sauce
1 1/2 cups yellow cornmeal
1 teaspoon salt
Vegetable oil
1 tablespoon fresh marjoram, chopped
Sprigs of fresh rosemary for garnish
1 lemon, thinly sliced, for garnish

Steps:

  • Trim the chickens of as much obvious fat as possible.
  • In a large shallow pan, stir together the lemon juice, kosher salt and hot sauce. Add the chicken pieces to the mixture and marinate, refrigerated, for at least two hours. Turn the chicken at least three times during the marination.
  • Preheat the oven to 425 degrees.
  • In a doubled-up, large paper bag, mix together the cornmeal and salt. Put three or four pieces of chicken in the bag and shake until they are completely coated. Remove to a platter and continue until all the pieces are coated. Shake off excess cornmeal.
  • In a large, oblong, deep roasting pan, pour in a half inch of vegetable oil. Put the pan in the preheated oven. After about 15 minutes, when the oil is hot, use tongs to gently place the chicken pieces in the pan, being careful not to crowd them. Cook on one side, about 15 to 20 minutes. Then turn on the other side and cook for about 15 to 20 minutes. Make sure that the chicken is thoroughly cooked. Repeat this step, frying batches, until all the chicken is cooked.
  • Transfer the chicken to a large platter and keep warm in a 250-degree oven. Before serving, sprinkle with fresh, chopped marjoram. Decorate the platter with sprigs of rosemary and thin slices of lemon.

ROSE GERANIUM BUTTER BISCUITS



Rose Geranium Butter Biscuits image

Provided by Linda Wells

Categories     dessert, side dish

Time 2h

Yield Three dozen biscuits

Number Of Ingredients 7

1 1/2 cups hazelnuts, ground fine
1/2 pound unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup edible rose geranium leaves, rinsed and finely chopped; reserve small leaves for garnish (see note)

Steps:

  • Place the hazelnuts in a food processor and process for 20 seconds.
  • Place the butter and sugar in the bowl of an electric mixer and cream until light and fluffy.
  • Combine the flour, salt and hazelnuts and add, a half cup at a time, to the butter-and-sugar mixture. Mix until the flour is just incorporated.
  • Add the vanilla and chopped rose geranium and mix for two to three minutes. The dough will be slightly stiff.
  • Place the dough in a bowl, cover with plastic wrap and refrigerate for one hour.
  • Preheat the oven to 350 degrees.
  • Lightly butter two cookie sheets.
  • Remove the dough from the refrigerator and roll it into one-inch balls.
  • Place the balls a half-inch apart on the cookie sheets. Bake for 12 to 15 minutes, or until golden.
  • Remove from the oven and allow to cool on cookie sheets for five minutes.
  • Gently press the reserved rose geranium leaves into the biscuits.
  • Transfer the biscuits to a cake rack and cool for 10 minutes. Store in a tightly covered container.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 17 milligrams, Sugar 3 grams, TransFat 0 grams

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