RECIPE FOR BLUEBERRY SAUCE FOR PANCAKES RECIPES

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ROAST DUCK WITH BLUEBERRY SAUCE RECIPE - NYT COOKING



Roast Duck With Blueberry Sauce Recipe - NYT Cooking image

Provided by Nigella Lawson

Total Time 4 hours 5 minutes

Yield 4 servings

Number Of Ingredients 10

1 Granny Smith apple
1/2 onion, peeled
2 cups blueberries
1/2 cup packed light brown sugar
1/4 cup sugar
1/2 teaspoon ground star anise or 2 whole star anise
Grated zest of 1 lime
Grated zest of 1 orange
1/2 cup white wine vinegar
2 whole ducks, trimmed of excess fat, giblets discarded

Steps:

  • Prepare blueberry sauce: Peel, quarter and core apple. Place in a food processor with onion and finely chop. Place in a saucepan with blueberries, sugars, star anise, zests and vinegar.
  • Place mixture over high heat to bring to a boil, then simmer until pulpy and beginning to thicken, about 30 minutes. (Mixture will be quite liquid after 20 minutes, but begins to thicken by 30 minutes, and will thicken more once cold.)
  • If whole star anise were used, remove and discard them. Transfer sauce to a sterilized jar, cover and allow to cool. For best flavor, allow to rest one day before serving. (Makes 1 generous cup.)
  • Prepare ducks: Heat oven to 325 degrees. Place ducks on a rack in a roasting pan. Cook, uncovered, for 3 hours, periodically draining off fat in pan. Raise heat to 400 degrees, and roast an additional 30 minutes to crisp skin.
  • To serve, remove ducks from oven and place on a carving board. Cut each duck into four pieces. Cut away meat from rib cage, discarding rib bones. Arrange on a serving platter, crispy skin side up. Serve with blueberry sauce.

BLUEBERRY BLINTZES RECIPE | TYLER FLORENCE | FOOD NETWORK



Blueberry Blintzes Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories     main-dish

Total Time 1 hours 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 5 servings

Number Of Ingredients 21

1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
3 tablespoons unsalted butter, melted, plus more for sauteing the crepes
Cheese Filling, recipe follows
Blueberry Sauce, recipe follows
1 1/2 cups ricotta cheese
4 ounces cream cheese
3 tablespoons confectioners' sugar
1 lemon, zested and finely grated
1 egg
2 tablespoons butter
2 pints blueberries
3/4 cup sugar
1 teaspoon cornstarch
1 lemon, juiced
Melted unsalted butter, for sauteing blintzes
Confectioners' sugar, for dusting

Steps:

  • Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.
  • Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.
  • Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the Cheese Filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.
  • Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the Blueberry Sauce on top, dust with confectioners' sugar, and serve right away.
  • Serve with chopped banana and remaining Blueberry Sauce. Sprinkle with powdered sugar and serve.
  • In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.
  • Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.

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