BLUEBERRY BLOW OUT 2017

Transcription

1 BLUEBERRY BLOW OUT ST PLACE Anna Marie Hornung Blooming Blueberries Crust: 1 cup flour 2 tablespoons cocoa powder 2 tablespoons granulated sugar Pinch salt 4 tablespoons cold butter 2 tablespoons Crisco 1 large egg yolk 3 to 4 tablespoons iced coffee Filling: 1/2 cup sugar 1 1/2 tablespoons cornstarch 1/2 cup orange juice 1/2 cup blueberries (fresh or frozen) Pinch salt 1/2 teaspoon butter 1 cup fresh blueberries (set aside 12 to 15 for garnish), reserve 12 to 15 for garnish Garnish:

2 4-ounces white chocolate INSTRUCTION FOR CRUST: Blend first 4 (four) ingredients in food processor. Add and pulse in butter and Crisco until mixture resembles coarse crumbles. Add egg yolk and iced coffee and process until dough comes together. Flatten dough on a floured surface then place cut dough with in plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 350-degrees. Roll dough out on a floured surface to 1/8-inch thickness. Cut dough with flower-shape round cookie cutter that is 3-inches in diameter. Gently press dough flowers into ungreased mini-muffin tins. Bake for minutes and cool in pan on a wire rack until cool. INSTRUCTIONS FOR FILLING: Combine first five ingredients in saucepan and cook and stir until sauce thickens. Remove from heat and add butter to hot mixture. Then stir in fresh or frozen blueberries and then cool to room temperature. GARNISH: Melt white chocolate according to package directions. Using a small brush, coat the entire inside of the baked flowers with melted chocolate. Fill flowers with cooled blueberry filling. Garnish with reserved fresh blueberries. Drizzle with remaining white chocolate. Makes approximately ND PLACE Jenna Anger White Chocolate Blueberry Lasagna Crust: 36 Golden Oreo cookies (whole cookies with filling) 6 tablespoons unsalted butter, melted Cream Cheese Layer: 8-ounces cream cheese, softened

3 1/2 cup unsalted butter, softened 1 cup powdered sugar 1 1/4 cup Cool Whip, thawed 1 to 1 1/2 cups blueberries, fresh or thawed Pudding Layer: 2 (3.9-ounce) packages White Chocolate Instant Pudding 3 cups cold milk 2-ounces freeze dried blueberries, pulsed into a powder Topping: 2 cups heavy cream 4 tablespoons powdered sugar 2 teaspoons vanilla White chocolate bar to make curls INSTRUCTIONS FOR CRUST: Grind Oreo cookies in a food processor to get fine crumbs. Combine the Oreo crumbs with the 6 tablespoons melted butter and stir until evenly moistened. Press this mixture into the bottom of a 9x13-inch dish. Place in the refrigerator to firm up while making the filling. INSTRUCTIONS FOR FILLING: Mix together cream cheese, softened butter, and powdered sugar and beat well. Mix 1 1/4 cups Cool Whip. Fold in blueberries. NOTE: If you use frozen blueberries you must thaw them first and rinse with water if you don t want to get dark purple for your filling. Then drain them well on several layers of paper towels!!!) Spread this mixture over the crust. Refrigerate. INSTRUCTIONS FOR PUDDING LAYER: Combine white chocolate, the pudding starts to thicken then mix in pulverized freeze-dried

4 blueberry powder. Spread over cream cheese layer. Set in the refrigerator to firm. INSTRUCTIONS FOR TOPPING: Using a large balloon whisk, whisk together heavy cream, powdered sugar, and vanilla by hand for about 5 minutes until stiff peaks start to form. Spread over cream cheese layer. Sprinkle with white chocolate chip curls or white chocolate chips. Refrigerate at least 3 to 4 hours before serving. Swiss Roll: 3 RD PLACE Susan Simpson Blueberry Lemon Swiss Roll 3 eggs, room temperature 3/4 cup granulated sugar 1 teaspoon vanilla bean paste (can substitute vanilla extract) 1 medium lemon, juice and zest 1 teaspoon baking powder 1/4 teaspoon salt Swiss Roll Filling: 8-ounces cream cheese, room temperature 3/4 cup homemade blueberry jam 1 cup fresh blueberries Ganache: 1/4 cup heavy cream 4-ounces white chocolate Garnish: Fresh blueberries

5 Mint leaves INSTRUCTIONS FOR SWISS ROLL: