We had a great time at “Wings & Wheels” this weekend. Congratulations to all involved. I don’t know the numbers, but it looked like most of us were there. I’ve had a couple requests for recipes for blueberries. If the volume of berries in our favorite spots is any indication, we are having a great year.
2 quarts blueberries
3 cups prunes (think of them as dried plums)
4 quarts boiling water
6 cups sugar
Directions: Add the boiling water to the blueberries and allow to simmer until it begins to boil. Strain and add the six cups of sugar to the gallon of juice. Boil for 5 minutes and when cool, add the prunes. Put in a crock or jar, cover with cheesecloth and let stand for two months. Finally, strain into a bottle and cork. This wine is strong and will last from year to year.
For the crisp topping
1 1/2 cups rolled oats
2 cups all-purpose flour
1 cup packed light brown sugar
1/4 cup granulated sugar
1 tablespoon ground cinnamon
1 1/2 teaspoons ground nutmeg
2 sticks (8 ounces) unsalted butter
For the blueberry filling
12 cups fresh blueberries
(2 ounces) unsalted butter, melted
1 cup granulated sugar
Directions: Combine the oats, flour, both sugars, cinnamon, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Stir to incorporate. Cube the butter and slowly beat it in. Mix for 5 minutes on medium speed. The mixture should hold together when gathered in your hand. Refrigerate while you prepare the filling.
Preheat the oven to 375°F. Line a rimmed baking sheet with aluminum foil. Make the blueberry crisp filling Toss together the huckleberries or blueberries, butter, sugar in a large bowl, and then divide among 8 (or more) 6-ounce ramekins or 1 large baking dish. Place the ramekins or baking dish on the foil-lined baking sheet. Crumble the crisp topping evenly over the filling and bake for 25 to 40 minutes, or until the filling is bubbling over the crisp topping.
I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking @ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.