Blueberry Madness

Thursday, May 29th, 2008

Blueberry Madness

So my husband – who actually loves to cook – has been on a major blueberry kick this past week… We had several packages of blueberries leftover from an event we hosted last Thursday, and we’re not talking about those small grocery-store packages, but rather the huge Costco-sized versions! So, needless to say, I’ve had my fill of blueberry pancakes, blueberry muffins, blueberry milkshakes…and so on. (At least I’m getting some antioxidants with my sugar, right?!)

Today, I thought I’d pass a little of this blueberry madness onto you, but in the form of a recipe that you might not be familiar with already. As an added bonus, this “Oat Crisps with Blueberries and Crème Fraîche” from the Classic Stars Desserts cookbook even looks almost as good as it tastes!

Blueberry Dessert

Oat Crisps with Blueberries and Crème Fraîche

Ingredients:
1¼ ounces (2½ tablespoons)
unsalted butter, melted
¼ cups firmly packed dark brown
sugar 2 tablespoons granulated sugar
2 tablespoons dark corn syrup
1 cup old-fashioned rolled oats
2 pints blueberries (about 4 cups)
1 cups Crème Fraîche (see instructions below)

Directions:
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. In a bowl, combine the butter, brown sugar, granulated sugar, and corn syrup and stir until blended. Stir in the oats, mixing well.

To form the crisps, drop the oats mixture, one tablespoon per cookie, onto the prepared baking sheets, spacing them about 2½ inches apart. Bake, rotating the baking sheets 180 degrees at the midway point, until golden brown and bubbly, about 15 minutes. Let cool for 5 minutes on the baking sheets. Then, using a metal spatula, transfer the crisps to a large flat plate to cool.

To serve, divide the blueberries and Crème Fraîche among individual bowls and place 2 oat crisps alongside or on top of each serving.
***

Crème Fraîche
- 4 cups heavy whipping cream
- ¾ cup full-fat buttermilk or sour cream

In a stainless-steel or glass bowl, whisk together the cream and buttermilk until blended. Transfer to a plastic or glass container with an airtight lid and cover the container. Let the cream stand at room temperature (about 68ºF) until it thickens. This will take 24 to 48 hours. Once it is ready, store in the refrigerator.

***

And if you want to try you hand at a blueberry dish that’s not quite so “fancy”, these cream-cheese-filled Mini Blueberry Turnovers are easy and de-lish! Click here for the recipe.