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Recipe - Blueberry Torta

Seafood Jambalaya
Seafood Jambalaya

2 cups fresh or frozen blueberries, patted dry
1/2 cup sugar
1/2 cup butter, softened
2 eggs
1 cup flour
1 teaspoon baking powder
1/4 cup confectioners sugar
1 teaspoon milk

How to Prepare
Preheat oven to 350F. Butter a 9-inch cake pan. In a mixing bowl, combine sugar and butter; with an electric beater, beat until well blended. Add flour, baking powder and eggs; beat until combined. Spread batter in the prepared pan. Sprinkle blueberries evenly over batter. Bake until cake pulls away from the sides of the pan and is golden, about 1 hour. Cool on rack for 10 minutes. Turn out onto cake plate, blueberry side up. In a small bowl, combine confectioners sugar with milk; drizzle mixture over blueberries.

Yield: 8 servings
(Per serving: 265 calories, 3.6 g protein, 13.5 g fat, 33.7 g carbohydrate)
Credit: U. S. Highbush Blueberry Council, c/o Thomas J. Payne Market Development, Follow us on twitter @happyblueberry

Recipe - Blueberry Almond Crepes

Frozen blueberries make these delicious treats the bakers' choice for ease, availability, and customer appeal for delicious holiday goodies.

Ricotta cheese, 1 lb.
Egg yolks: 2
Sugar: 3 tablespoons plus 1/4 cup
Blueberries, dried: 1/2 cup chopped
Pine nuts: 1/2 cup
Cornstarch: 2 tablespoons
Orange juice: 2/3 cup
Fresh or frozen blueberries: 4 cups
Crepes: 18 (recipe follows)
Toasted pine nuts or slivered almonds: 1/2 cup

For Filling
Blend ricotta cheese, egg yolks, 3 tablespoons sugar in food processor or blender until well combined. Fold in blueberries and pine nuts; mix well.

For Blueberry Sauce
In a saucepan, mix together 1/4 cup sugar and cornstarch. Stir in orange juice and blueberries and bring to a boil, stirring constantly until thickened and clear.

To Serve
Preheat oven to 300 degrees.
Place 2 rounded tablespoons of filling on each crepe; roll and bake on a lightly greased baking sheet until hot, about 15 minutes.
Top with blueberry sauce, sprinkle with toasted pine nuts or slivered almonds.

For Crepes
In processor or blender, blend 4 eggs, 1 cup each milk and flour and, 2 teaspoons sugar.
Heat crepe pan and add about 3 tablespoons batter to pan, tilting to make an even layer.
Cook on one side until browned, about 1 minute
Place on a sheet of parchment paper, browned side up
Repeat with remaining batter, layering the crepes on parchment paper
YIELD: 18 crepes
Credit: U. S. Highbush Blueberry Council, c/o Thomas J. Payne Market Development, Follow us on twitter @happyblueberry

Look for exciting new products with the Little Blue Dynamos seal signifying Award-winning blueberry products. The U. S. Highbush Blueberry Council's LBD Awards recognize innovative products which incorporate substantial amounts of blueberries, present a positive image of blueberries, offer exceptional quality and delicious taste.

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