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Monday, August 11, 2008

Blueberries Two Ways: Recipe

Sunday affords me the opportunity to stroll around the Farmer's Market in Lynbrook. My routine is always the same - I wander through each stall to see what is being offered and to decide what to buy. Otherwise I'd likely start at the first stall and be broke by the third.

From today's outing I bought fresh mozzarella, asparagus and smoked mozzarella ravioli, scallops, pickles (see: and of course...blueberries!

Knowing I was headed to my mom's for a family feast-a-thon, I decided I would add to the lunacy by making more food. Why not? And the thing about family is that they will not hesitate to tell you what they really think about something you've made. At least that's the way it is in my family. So bringing these two dishes to dinner and having my family give high marks meant I could share them with you.

Blueberry-Kiwi Tart
30 gingersnap cookies
1/2 stick of butter - about 4 tbsp., melted

2 1/2 cups blueberries, picked over and washed
2 green kiwi fruit, peeled and sliced thin
16 oz. vanilla pudding

Preheat oven to 350. In a food processessor, finely grind the cookies. Add melted butter and pulse until mixture forms clumps. Press the cookie mixture into the bottom and sides of a 10" tart pan with removable bottom. Bake for about 8-9 minutes or until shell is browned. Cool completely on a rack

Once the crust is cool, spread pudding into the bottom of the tart leaving about 1/4" around the sides. Spread about 1 1/2 cups of blueberries around the outside of the tart. Arrange kiwi slices in a concentric circle inside the blueberries and place remaining blueberries in the center. keep cool until ready to use - about 3 hours. Remove tart pan side and serve.

Banana-Blueberry Crumble
2 very ripe bananas, sliced into 1/2" slices
1 1/2 cup blueberries, picked over and washed
1 Tbsp. Almond Extract
1/2 cup flour
1/2 cup brown sugar
1 Tbsp. cinnamon
4 Tbsp. butter, melted
1 Tbsp. butter + 1 Tbsp. flour

Preheat oven to 350. grease the bottom of an 8" pie plate with 1 tablespoon of butter and cover with 1 tablespoon of flour. Arrange banana slices on the bottom of the pie plate and sprinkle with almond extract. Cover bananas with blueberries.

In a small bowl, combine remaining ingredients and gather with hands to create large crumbles. Sprinkle on top of the berry mixture and bake for 35 minutes.

Cool completely and sprinkle with powdered sugar.

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