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Oregon Blueberry and Goat Cheese Hand Pie

Frozen Puff Pastry Dough 1 lbs box
Oregon Blueberries 2 cups
Goat Cheese 2 oz.
Basil, fresh 1 leaf or to taste
Sugar 1 Tbsp.
Cornstarch 1+ Tbsp.
Lemon Zest 1/2 lemon
Lemon Juice 1/4 lemon
Salt pinch
Turbinado Sugar as needed
Egg wash 1 egg beaten

Roll thawed Puff dough to 1/8 inch thickness,  cut 5”-6”round or Square)Mix Blueberries with Sugar, cornstarch, salt  Lemon juice and zestPlace desired amount of filling in the center of the puff dough sheet, add a some crumbled goat cheese and basil.

Brush edge of dough with water and fold over.

Crimp or pinch dough to seal , poke a hole in crust, brush with egg wash and sprinkle with Turbinado sugar or other coarse ground sugar if desired. Bake 400 degrees for 20 min. or until puffed and golden brown.

Remove from oven and cool to room temp. before eating.

 (opt.) Dust with Cinnamon. Serve with ice cream if desiredYield  8 Hand Pies

 


Blueberry Recipes Featured on AM NW


salmon

Salmon With Agrodolce Blueberries

Recipe Provided by Melissa Clark and the New York Times

 

Ingredients

  • 6 (8-ounce) fillets wild king salmon
  • Sea salt, as needed
  • Vegetable oil for baking sheet
  • 2 shallots, peeled and very thinly sliced
  • 1 and a half cups white wine
  • 2 tablespoons white wine vinegar
  • 4 springs fresh thyme
  • 2 cinnamon sticks, broken in half
  • 1 and a third cups blueberries
  • 4 tablespoons unsalted butter
  • 2 tablespoons honey
  • Black pepper.

Preparation

  1. Run your fingers over the salmon flesh and pull out any pinbones. Season fish generously with salt and let rest at room temperature while you prepare the sauce.

  2. Heat the oven to 400 degrees. Oil a large baking sheet.

  3. In a medium saucepan over low heat, simmer together shallots, wine, vinegar, thyme, cinnamon and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Toss in blueberries, butter and honey; cook until berries soften and turn the sauce pink, 2 to 4 minutes.

  4. Place salmon on baking sheet. Spoon berry mixture over salmon and season with pepper. Bake until salmon is cooked to desired doneness, 8 to 10 minutes for medium-rare.
YIELD: 6 servings



Blueberry and Gorgonzola Salad with Mixed Greens

Executive Chef Albert Paris, Zanzibar Blue, Philadelphia, Pennsylvania

Anchor your salad offerings with this appealing combination of spring greens, sweet fresh blueberries and creamy Gorgonzola. Then dream up more salads that capitalize on blueberries' bright flavour and deep color.

                                                                      
  Ingredients Quantity
  Safflower oil   1/4 cup
  Sour cream   3 tablespoons
  Honey  2 tablespoons
  White vinegar  1 tablespoon
  Poppy seeds  1 tablespoon
  Lemon juice   1 teaspoon
  Salt  1/2 teaspoon
  Ground black pepper   1/8 teaspoon
  Mixed salad greens such as Bibb lettuce, tatsoi & Belian endive 8 cups
  Fresh blueberries 1 cup
  Gorgonzola cheese, crumbled 2 ounces (about 1/2 cup)

To prepare poppy seed dressing: In a blender container, combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper. Process until blended.

To plate each serving: In a bowl, combine 2 cups salad greens with about 2-1/2 tablespoons poppy seed dressing; toss. Place greens on serving plate. Top with 1/4 cup blueberries and 2 tablespoons Gorgonzola cheese. 

Garnish plates with additional endive leaves, if desired.  

YIELD: 4 portions

 





Special Thanks to the
U.S. Highbush Blueberry Council
for a Variety of Recipes and Photographs.

OREGON BLUEBERRY COMMISSION • P.O. BOX 3366, SALEM, OREGON • 503-364-2944

Paid for by the Oregon Blueberry Commission, an agency of the State of Oregon.