Blueberry Mustard Recipes

BLUEBERRY CUSTARD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
• In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
• Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.

BLUEBERRY MUSTARD

Steps:

• Combine the tbsp of mustard seeds with the tbsp of white wine and set aside.
• Whisk together the cornstarch and water; set aside.
• Press the half-cup of blueberries through a sieve-- you want a yield of 1/2-cup sieved berries so you may need another tbsp or two of blueberries to get that.
• In a saucepan, place the sieved berries, the whole blueberries, port wine, shallots and sugar; whisk in the cornstarch mixture.
• Over medium-high heat, bring to a simmer, then let it cool.
• Whisk in the mustards and softened mustard seeds well, then refrigerate until needed.

BLUEBERRY CUSTARD PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Line unpricked pastry with a double-thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large saucepan, combine the sugar, cornstarch and cinnamon. Stir in blueberries and orange juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cover and set aside., For custard, in a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Cool to room temperature without stirring; set aside., In a large bowl, beat egg whites and cream of tarter on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. , Pour blueberry mixture into pie shell; top with custard. Spread meringue evenly over filling, sealing edges to crust. , Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours before serving. Store leftovers in the refrigerator.,

SPINACH BLUEBERRY SALAD

Steps:

• Mix first four ingredients; gradually whisk in oil until blended. In a large bowl, combine salad ingredients; toss with dressing.

OLD-FASHIONED BLUEBERRY CUSTARD PIE

Steps:

• Preheat the oven to 410 degrees F (210 degrees C). Line a pie plate with 1 pie crust.
• Beat eggs slightly in a large bowl. Mix in sugar, flour, cornstarch, milk, nutmeg, cinnamon, and salt. Add blueberries; stir to combine. Pour blueberry mixture over the bottom crust.
• Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
• Bake in the preheated oven until center is set, about 50 minutes.

BLUEBERRY-DIJON CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm., In the same skillet, combine the preserves, vinegar, blueberries and mustard, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until thickened. Serve with chicken. Sprinkle with basil if desired.

BLUEBERRY CUSTARD PIE

Steps:

• Preheat oven to 425 degrees.
• Place blueberries in pie crust; set aside.
• In a medium bowl, mix flour and sugar; gradually add evaporated milk, stirring until smooth.
• Whisk in eggs and vanilla until blended; pour mixture over blueberries.
• If desired, sprinkle with a dash each of cinnamon and nutmeg.
• Bake 15 minutes; reduce heat to 350 degrees.
• Bake 35 minutes longer.
• Cool completely before slicing.