Spiced Blueberry Fool Recipes

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SPICED BLUEBERRY JAMMIN'



Spiced Blueberry Jammin' image

Provided by Alton Brown

Categories     condiment

Time 35m

Yield 6 (8-ounce) jars

Number Of Ingredients 20

Large stockpot or canning kettle
Jar rack or cake cooling rack (for holding filled jars off the floor of the pot
6 (8-ounce) Mason style preserving jars with lids and bands
Wide mouth canning funnel (technically optional, practically indispensable)
Canning tongs (specially made for snatching jars in and out of very hot situations
Large (8-ounce) ladle
Paper towels or dishtowels
Magnetized "lid-wand" or magnet tool from hardware store (optional, but how else you gonna get hold of those darned lids)
Medium-large saucepan
Wooden spoon
Hand masher
Nutmeg grater (optional)
2 (12-ounce) bags frozen blueberries
One (1 3/4-ounce) packet dry pectin
1/4 teaspoon star anise, ground fine
10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre-ground)
2 tablespoons lemon juice
5 tablespoons (2 1/2 ounces) cider vinegar
3 cups sugar
1/2 cup water

Steps:

  • For the jam: Place blueberries in saucepan over medium-low heat. Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil. Lower heat slightly and boil gently for five minutes occasionally mashing mixture. Mash in sugar, add the water and return to a boil for 1 minute. You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks. Or, move to the preserving phase. Preserving the jam: Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the jar lids) into the pot. Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize. Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing compound does not melt). Leave all hardware in the pot until you're ready to can.
  • Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it's hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)
  • Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. This "headspace" is necessary for the jars to seal during processing.
  • Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the magnetized device of your choice to position lids on each jar. Screw the rings on finger tight. (Remember, the rings don't seal the jars they only hold the lids in place. Heat will drive out the headspace air, which when cooled will create a vacuum, thus sealing the jars)
  • Return the jars to the pot being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over high heat according to the table below. (Be sure not to start your timer until a true boil is reached. The headroom air may bubble out of the jars before a boil is reached. Don't be fooled.)
  • Processing times: Within 1,000 feet of sea level: 5 minutes 1,000 - 3,000 feet above sea level: 10 minutes 3,001- 6,000 feet above sea level: 15 minutes 6,000 - 8,000 feet above sea level: 20 minutes Above 8,000 feet: wait until you're back down at base camp.
  • Recipe courtesy of Alton Brown

BLUEBERRY FOOLS



Blueberry Fools image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 4-6 servings

Number Of Ingredients 8

2 cups blueberries
1/4 cup plus 1 tablespoon sugar
Pinch of salt
1/2 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 1/3 cups heavy cream
1/2 teaspoon vanilla extract
Shortbread or wafer cookies, for serving

Steps:

  • Make the blueberry sauce: Heat 1 1/2 cups blueberries, 1/4 cup sugar and the salt in a saucepan over medium heat until bubbling. Reduce the heat to medium low and cook, stirring occasionally, until the blueberries are soft, about 5 minutes. Stir in the lemon zest and juice; remove from the heat. Stir in the remaining 1/2 cup blueberries and let the mixture cool to room temperature.
  • Beat the heavy cream in a bowl with a mixer or whisk until soft peaks just begin to form. Beat in the vanilla and the remaining 1 tablespoon sugar. Gently fold all but 1/3 cup of the blueberry sauce into the whipped cream. Divide among glasses and top with the remaining blueberry sauce. Serve with cookies.

BLUEBERRY AND SPICE SMOOTHIE



Blueberry and Spice Smoothie image

I have made many smoothies in my time and this one, I honestly cannot get enough...and neither will you!

Provided by Missyfit

Categories     Breakfast and Brunch     Drinks

Time 5m

Yield 2

Number Of Ingredients 6

¼ cup ice cubes, or as desired
1 cup low-fat vanilla yogurt
1 cup low-fat milk
½ cup frozen blueberries, or to taste
1 teaspoon ground cinnamon
1 tablespoon white sugar, or to taste

Steps:

  • Blend ice in a blender until crumbly; add yogurt, milk, blueberries, and cinnamon. Blend until smooth. Taste smoothie and add desired amount of sugar; blend.

Nutrition Facts : Calories 212.8 calories, Carbohydrate 35 g, Cholesterol 15.9 mg, Fat 4.1 g, Fiber 1.5 g, Protein 10.4 g, SaturatedFat 2.5 g, Sodium 131.3 mg, Sugar 32.5 g

BLUEBERRY FOOL



Blueberry Fool image

A fool is an ideal make-ahead dessert. For a very creamy, thick fool with defined streaks of puree, serve it the same day. For a more ethereal, mousselike texture, you can chill it overnight. The color from the puree will gradually bleed into the whipped cream as the fool chills, but it will still be pretty.

Provided by Martha Stewart

Time 3h20m

Number Of Ingredients 6

2 cups frozen wild blueberries, thawed, or fresh blueberries
2 tablespoons fresh lemon juice (from 1 lemon)
Scant 1/4 teaspoon ground cinnamon
7 tablespoons sugar, divided
1/4 teaspoon coarse salt
2 cups heavy cream

Steps:

  • Combine blueberries, lemon juice, cinnamon, 4 tablespoons sugar, and salt in a medium saucepan and bring to a boil over high heat. Reduce heat and simmer until blueberries burst and become very soft, about 8 minutes. Transfer mixture to a food processor and puree. Pour into a fine sieve set over a bowl, stirring and pressing on solids to remove as much liquid as possible. Discard solids and refrigerate puree until cold and thickened slightly, at least 1 hour and, covered with plastic wrap, up to 1 day.
  • Whisk or beat cream with remaining 3 tablespoons sugar to soft peaks in a large, wide bowl. Drizzle puree evenly over cream and fold cream over puree twice with a large rubber spatula or wooden spoon just until puree is streaked throughout cream. (Do not overmix.) Transfer to a large serving bowl or individual serving dishes and refrigerate until set, at least 2 hours and, covered with plastic wrap, up to 1 day. Serve cold.

EASY BLUEBERRY FOOL



Easy Blueberry Fool image

A fool is a simple dessert made with fresh fruit and whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1/2 pint fresh blueberries, washed and picked over
1 teaspoon lemon juice
1 tablespoon granulated sugar, or to taste
3/4 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

  • In a small, nonreactive saucepan, combine blueberries, lemon juice, granulated sugar, and 2 tablespoons water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 5 minutes. Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.
  • In a separate bowl, combine cream, confectioners' sugar, and vanilla. Beat until stiff peaks form; fold in 1/3 cup of the blueberry sauce. Divide among 4 dessert dishes, and spoon remaining sauce over tops.

BLACKBERRY FOOL



Blackberry Fool image

Whipping up this dessert may be the wisest decision you'll make in the summer: It comes together quickly and uses only five ingredients. Mashed juicy berries folded into lightly whipped cream results in a simple dish that manages to feel both decadent and light. Macerating ripe in-season blackberries in sugar extracts their natural sweetness and goodness. Serve this dish with shortbread cookies for a buttery crumble to contrast the creamy blend.

Provided by Vallery Lomas

Categories     custards and puddings, dessert

Time 15m

Yield 6 servings

Number Of Ingredients 6

1 pint fresh blackberries (12 ounces)
2 tablespoons granulated sugar
2 teaspoons vanilla extract
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
Shortbread cookies, for serving (optional)

Steps:

  • Place the blackberries in a medium bowl and sprinkle with the granulated sugar, then drizzle with the vanilla. Toss lightly to evenly coat. Allow to steep for 10 minutes, then mash the blackberries until they release their juices and form a thick pulp.
  • Combine the heavy cream and confectioners' sugar in another medium bowl. Use an electric stand or hand mixer or whisk to whip the cream to medium peaks. (When you lift the beater or whisk, the cream should hold a peak for a moment.)
  • Pour the berry mixture over the cream and use a rubber spatula to gently fold until combined. You can leave streaks of the berry mixture or completely incorporate it. Serve immediately or cover and refrigerate for up to 1 day. To serve, scoop into glasses or dishes and top with cookies if desired.

BLUEBERRY SPICE MUFFINS



Blueberry Spice Muffins image

"These nicely spiced blueberry muffins are a pleasant complement to an informal brunch or as a special treat for breakfast," notes Faye Hintz, a reader from Duarte, California.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

1-3/4 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg, lightly beaten
3/4 cup milk
1/3 cup butter, melted
1-1/4 cups fresh or frozen blueberries
TOPPING:
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Steps:

  • In a bowl, combine the dry ingredients. Combine egg and milk. Add egg mixture and butter to dry ingredients; stir just until moistened. Fold in blueberries., Fill greased or paper-line muffin cups two-thirds full. Combine the topping ingredients; sprinkle over batter. Bake at 400° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 172 calories, Fat 6g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 246mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

SPICED BLUEBERRY JAM



Spiced Blueberry Jam image

No need to wait for blueberry season to make this spicy, flavorful jam that is delicious on hot biscuits. English muffins or toast. Frozen berries enable you to make the jam anytime.

Provided by Ms. Ayons dishes

Categories     Low Protein

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

3 cups fresh blueberries
1 tablespoon lemon juice
3 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
6 ounces liquid pectin

Steps:

  • Remove any stems from berries. Crush fruit 1 layer at a time. Measure 2 1/4 cups, packed solidly, if necessary, add water to make up amount, pour into very large saucepan or dutch oven.
  • Add lemon juice, sugar and spices, mixing well. Bring to a full rolling boil, stirring 1 minute Remove from heat and immediately stir in pectin.
  • Ladle into hot jelly glasses or jars. Water bath can 10 minutes at 1000 feet. Remove from canner, cool and test lids.

Nutrition Facts : Calories 374.2, Fat 0.2, Sodium 1.7, Carbohydrate 96.5, Fiber 2, Sugar 92.9, Protein 0.4

BLACKBERRY & LEMON FOOL



Blackberry & lemon fool image

Create this delicious pudding in just 10 minutes, then pop it in the fridge. Serve in glasses and garnish with fresh blackberries for an elegant summer dessert

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 10m

Number Of Ingredients 4

200g blackberries , plus extra for the topping
3 tbsp icing sugar
zest and juice of ½ a lemon
250ml double cream

Steps:

  • Tip the blackberries into a pan with 2 tbsp icing sugar, plus the lemon zest and juice. Simmer until syrupy, then leave to cool. Chill for a few hours.
  • Whip the double cream with 1 tbsp icing sugar, then swirl through most of the blackberry sauce. Serve in glasses with extra sauce and fresh blackberries on top.

Nutrition Facts : Calories 744 calories, Fat 67 grams fat, SaturatedFat 42 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium

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