Blueberries and Serenbe in Print
Access Atlanta recently published a story, “In season – blueberries,” about this luscious berry and featured two of my recipes for using this glorious fruit.
Though our local growers may have sold out their crop for the season of pick-your-own blueberries, you can still find them in the grocery stores. Berries – all varieties – seem like the ultimate summer fruit.
As you know, the weekly menu at my restaurant, The Farmhouse features local and fresh produce grown in our garden at The Farmhouse, the Serenbe Farms’ fields, or from other local farms. When summer berries are at their peak, we feature them in sweet and savory dishes. I like the versatility of berries.
|Picking blueberries on a summer morning.|
My berry cobbler recipe in the Access Atlanta story (and below) can be modified to use any berry; I’ve used them all with success and encourage you to do the same.
The Farmhouse Blueberry Cobbler
1 stick (1/2 cup) unsalted butter
1 cup granulated sugar
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 pint (2 cups) fresh blueberries
Preheat oven to 350 degrees.
Put butter into a 9-by-13-inch baking dish and place in oven while oven is preheating. Remove when butter has melted; this may take up to 10 minutes.
In a medium bowl, whisk together sugar, flour, baking powder and salt. Whisk in milk until batter is smooth. Pour into melted butter in baking dish. Scatter fruit across the top. Bake cobbler 30 minutes or until cobbler is cooked through and top begins to brown. Serve hot or warm with ice cream.
The Farmhouse Blueberry Rum Cocktail
For each serving, puree 1/4 cup fresh blueberries with a tablespoon of brown sugar and some fresh lemon juice. The puree can be strained before it’s mixed with a jigger or two of rum and topped off with a half cup of ginger ale and served on the rocks in a tall glass. Please enjoy this refreshing libation responsibly.