The recipe for these festive cookies can be found in Bon Appétit. They recommend using seedless raspberry jam but Josh Pond wild blueberry jam gives the cookies a beautiful deep blue center. They are perfect to leave out for guests... including Santa!
The holiday season is the perfect time to utilize our frozen blueberries in signature pies. This recipe, adapted from The Baker Chick, is a showstopper.
Blueberry & Cream Pie
3 cups Josh Pond blueberries
1 cup heavy cream
2/3 cup sugar
4 tablespoons flour
1/4 teaspoon salt
1 tablespoon lemon zest
Method: Pour frozen blueberries into an unbaked pie crust. In a small bowl, mix the heavy cream, sugar, flour, salt and zest. Pour the cream mixture over the berries. Bake the pie at 400 degrees for 35 minutes. Let it cool completely and chill in the refrigerator before serving.
The combination of blueberry and lemon is tried and true. This cocktail recipe brings out the best in both with the added benefit of whiskey. Try this for your next barbecue... or sunset.
Blueberry Jam Whiskey Sour
1.5 oz whiskey
1 oz lemon juice
.75 oz simple syrup
1 tablespoon of Josh Pond blueberry jam
Method: Shake all ingredients together and pour over ice.
Mignonette is a condiment traditionally served with raw oysters. This blueberry mignonette recipe is courtesy of Luke's Lobster and it is delicious. The subtle sweet notes from the blueberries really complement the robust vinegar and shallots. Try this recipe for a new take on a classic summer dish.
Maine Blueberry Mignonette
1/2 cup red wine vinegar
1/2 teaspoon white vinegar
1/2 teaspoon fresh lemon juice
1 tablespoon minced shallot
2 tablespoons roughly chopped Josh Pond blueberries
1 1/2 teaspoon sugar
Fine sea salt & freshly ground black pepper to taste
Method: In a small bowl, combine all the ingredients and stir.
As we prepare for the 2016 blueberry season to begin, we want to create a community where we can share fun recipes and show off our awesome partners.