Norfolk's 1st Blueberry Festival at Kent Kreek Berries

I am so excited to be a part of this inaugural festival at Kent Kreek Berries at 3173 Hwy 3 RR #1 in Simcoe! You must come out and pick or pick up some delicious Ontario blueberries. So fresh and tasty you won't want to stop eating them out of your hand. They are perfect on their own, or freeze them for your smoothies and shakes but I will be on hand throughout the day doing cooking demos using those little blue jewels in recipes from snacks, desserts to dinner!
There will be a Charity BBQ for Camp Trillium Rainbow Lake with John Deer Tractors on sight to check out and don't forget to get the kids' faces painted and check out the sundae station as well! So much fun from 10 am to 4 pm. Hope to see you there!
Here are some of the tasty blueberry recipes I will be cooking up at the festival:

Blueberry Cream Scones
Be gentle when you are kneading in the fresh blueberries as not to mash them too much in the dough. Let the natural sweetness of the ripe blueberry explode in your mouth with every bite. 
Makes 8 scones.

2 cups (500 mL) all purpose flour
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) baking powder
Pinch salt
3/4 cup (175 mL) butter, cubed
1/2 cup (125 mL) 35% whipping cream
1 1/2 cups (375 mL) fresh Kent Kreek Ontario blueberries
Granulated Sugar

In a large bowl, whisk together flour, sugar, baking powder and salt. Using a pastry blender or fingers cut butter into flour until crumbly mixture forms. Drizzle in cream and stir in blueberries until soft ragged dough forms. Gather the dough with your hands and gently knead it a few times on a floured surface to bring dough together. Pat out into about an 8 inch (20 cm) circle about 1 inch (2.5 cm) thick. Cut into 8 wedges and place on parchment paper lined baking sheet. Sprinkle tops with some sugar. Bake in 425 F (220 C) oven for about 12 minutes or until light golden on top. Let cool slightly before serving.

Maple Apple Berry Crumble   
Older kids can help chop the apples and add ingredients together for the crumble topping. Serve with ice cream or frozen yogurt.
Makes 8 servings.

5 large Ontario apples, peeled, cored and chopped, about 1 ½ lb (750 g)
2 cups (500 mL) fresh or frozen Kent Kreek Ontario blueberries
1/2 cup (125 mL) Ontario maple syrup
2 tbsp. (30 ml) all-purpose flour
1/2 tsp (2 mL) vanilla
Crumble Topping:
1 cup (250 mL) large flake rolled oats
3/4 cup (175 mL) all-purpose flour
1/4 cup (50 mL) finely chopped walnut halves (optional)
1/4 cup (50 mL) butter, softened
1/4 cup (50 mL) maple syrup
In large bowl, toss together apples, blueberries and flour. Drizzle with maple syrup and vanilla; toss well. Arrange in 8-inch (2 L) square baking dish. 

Crumble Topping: In same bowl, toss together rolled oats, flour and chopped walnuts, if using. Work in butter with fork or pastry blender until mixture is crumbly. Drizzle maple syrup over crumbs; toss well.

Evenly sprinkle oat mixture over fruit. Bake in centre of 375°F (190°C) oven for about 35 minutes or until apples are tender and bubbling.

Pork Tenderloin Medallions in Blueberry Merlot Sauce
This punchy sauce from those sweet blueberries of summer is a great match for pork.
Makes 4 to 6 servings.

2 Ontario pork tenderloins (about 12 oz/375 g each)
1/4 cup (60 mL) Dijon mustard
2 tbsp (30 mL) chopped fresh thyme
1/4 tsp (1 mL) fresh ground pepper
Pinch salt
1/3 cup (75 mL) chopped fresh Italian parsley
2 tbsp (30 mL) extra-virgin olive oil
Blueberry Merlot Sauce:
1 large shallot, minced
1 tbsp (15 mL) granulated sugar
1 cup (250 mL) merlot wine
1 1/2 cups (375 mL) fresh Kent Kreek Ontario blueberries
1 tbsp (15 mL) cornstarch

In a small bowl, stir together mustard, thyme, pepper and salt. Spread all over pork tenderloins. Sprinkle with parsley and freeze on waxed paper lined plate for 15 minutes or until firm.

Slice each tenderloin into 9 pieces. In large skillet, heat oil over high heat and brown each pork medallion on each side. Remove to baking sheet and place in 350 F (180 C) oven for about 10 minutes or until hint of pink remains inside. Let stand tented with foil for 5 minutes.

Blueberry Merlot Sauce: Meanwhile, return skillet to medium heat. Add shallot and sugar and cook for 2 minutes or until softened and slightly golden. Add wine and bring to boil over high heat. Boil, stirring often for about 3 minutes or until reduced slightly. Add blueberries and return to boil. 

In small bowl, dissolve cornstarch in 2 tbsp (25 mL) water. Stir into sauce and simmer until thickened. Serve with pork medallions.

Blueberry Lemon Sangria Spritz
A refreshing summer drink to serve your guests to sit back and enjoy.
Makes 8 to 10 servings.

3 cups (750 mL) Riesling or blueberry wine
2 cups (500 mL) blueberry juice
1 can (283 mL) frozen lemonade, thawed
1/2 cup (125 mL) orange liqueur, such as Grand Marnier
1 1/2 cups (375 mL) fresh Kent Kreek Ontario blueberries
1 small lemon, sliced
2 cups (500 mL) Sprite or 7 up or similar (or to taste)

In a large pitcher or bowl, stir together wine, juice, lemonade, orange liqueur. Refrigerate for 1 hour for flavours to combine. 
Add blueberries, lemon and stir in Sprite to serve.

Blueberry Crostata
A simple Italian tart that includes delicious Ontario blueberry jam for a deep colour and flavour. 
Makes 12 servings. 

1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) granulated sugar
2 eggs
1/2 tsp (2 mL) vanilla
2 1/4 cups (560 mL) all-purpose flour
1/3 cup (75 mL) toasted hazelnuts, finely chopped
1/2 tsp (2 mL) baking powder
Pinch salt
2 cups (500 mL) Ontario blueberry jam

In a large bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time beating well after each addition. Beat in vanilla.
In another bowl, whisk together flour, hazelnuts, baking powder and salt. Add to butter mixture and stir to form dough. Divide dough into 2/3 for the bottom crust and 1/3 for the top crust. Wrap in plastic wrap and refrigerate for at least 30 minutes or for up to 1 day.
On floured surface roll out larger disc of dough to fit 11-inch (27.5 cm) tart tin with removable bottom. Spread jam into crust. Roll out remaining dough and cut into 1-inch (2.5 cm) thick strips to create lattice top. Weave strips to create lattice top. Pinch ends together and trim to fit pan. Bake in 350 F (180 C) oven for about 35 minutes or until golden and filling is bubbly.

Blueberry Bars
This is a spin off on breakfast bars available in stores and are similar to a date square. With added fibre and blueberries this makes a healthy snack for lunches.
Makes 12 large bars or 24 squares.

1 cup (250 mL) large flake oats
3/4 cup (175 mL) whole-wheat flour
3/4 cup (175 mL) natural wheat bran
1/3 cup (75 mL) packed brown sugar
1/4 tsp (1 mL) baking soda
1/3 cup (75 mL) butter, cubed and softened
1 egg
Blueberry Filling:
2 1/2 cups (625 mL) fresh or frozen Kent Kreek blueberries
1/4 cup (50 mL) water
2 tbsp (25 mL) packed brown sugar
1/2 tsp (2 mL) grated lemon rind
2 tsp (10 mL) lemon juice
1 tbsp (15 mL) cornstarch

Blueberry Filling: In saucepan, bring blueberries, water, sugar, lemon rind and juice and cornstarch to boil over medium heat. Cook and stir for about 2 minutes or until thickened and bubbly. Let cool.

In bowl, combine oats, flour, bran, sugar and baking soda. Using fingers mix in butter until mixture resembles coarse crumbs. Add egg and stir until moistened. Reserve 3/4 cup (175 mL) of the mixture for the top. With floured hands, press remaining mixture into the bottom of parchment paper lined 8-inch (1.5 L) square baking pan. Spread with blueberry filling. Sprinkle with reserved oat mixture.

Bake in 350 F (180 C) oven for about 25 minutes or until golden and blueberry filling is set. Let cool completely before cutting into bars.


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