Blueberries and Serenbe in Print

Marie Nygren — Tue, 28 Aug 2012 13:35:00 +0000

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.

Serves: 8

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.

New Recipes

Marie Nygren — Fri, 11 Sep 2009 17:33:00 +0000

Here are a couple of recipes from our wonderful Georgia EMC day. I hope everyone enjoys both the chicken and the blueberry cobbler. The cobbler is one of my favorite recipes from Nathalie Dupree’s cookbooks.

“The beauty of it is that you can use any kind of fruit you like and it is so easy to prepare. Just last week, I made the same cobbler with apples and it was absolutely delicious!”

Baked Chicken stuffed with Goat cheese and Red Pepper Jelly

6 chicken breasts, bone in skin on
8 oz mild goat cheese, softened
1 jar red pepper jelly
¼ cup olive oil
Kosher salt
Fresh ground pepper

Preheat oven to 375º. While oven heating, cut a pocket into each breast- 2 inches deep. In a cast iron skillet heat small amount of olive oil on medium heat. Sear each chicken breast for 3 minutes each side. Let cool.

Season each breast with salt and pepper on inside and outside. Stuff desired amount of goat cheese into the pocket and place in a baking dish. Top with 1-2 tbsp. of pepper jelly.

Place in oven and bake for 35- 40 minutes.

Blueberry Cobbler

1 cup sugar
1/2 cup butter
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup milk
2 cups blueberries

Preheat oven to 350º. Slice butter, put in baking dish and place in oven until butter is melted. Mix together the dry ingredients then add the milk. Pour batter into melted butter and then scatter the fruit around. Place in oven and bake for 30-45 minutes.

Serves 8.

Enjoy!

Serenbe Style and Soul » blueberries

Blueberries and Serenbe in Print

New Recipes