Page 20 - Florida Sentinel 4-26-19

Recipes
MINI BLUEBERRY TARTS
Ingredients:
• 2 cups fresh blueberries
• 1/3 cup sugar
• 4 teaspoons cornstarch
• 2 sheets refrigerated pie crust • 1 large egg yolk, lightly beaten
Directions:
1) Preheat oven to 425°. Crush half of the blueberries. Sift together sugar and corn- starch. Add whole and crushed blueberries; toss until berries are well coated. Set aside.
2) On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press cir- cles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mix- ture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk.
3) Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 min- utes; run a knife around sides of muffin cups and remove tarts to a serving plate.
GLAZED LEMON BLUEBERRY MUFFINS
Ingredients:
• 1/2 cup butter, softened
• 1 cup sugar
• 2largeeggs,roomtemperature • 1/2 cup 2% milk
• 2 tablespoons lemon juice
• 2 teaspoons grated lemon zest • 2 cups all-purpose flour
• 2 teaspoons baking powder
• Dash salt
• 2 cups fresh blueberries Glaze:
• 1-1/2 cups confectioners' sugar • 2 tablespoons lemon juice
• 1 teaspoon butter, melted
• 1/4 teaspoon vanilla extract
Directions:
1) Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.
2) Fill paper-lined regular-size muffin cups three- fourths full. Bake 25-30 minutes or until a toothpick in- serted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack.
3) In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins.
If you love recipes with blueberries, then you can't go wrong with these savory and sweet dishes.
BLUEBERRY-DIJON CHICKEN
Ingredients:
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 1/2 cup blueberry preserves
• 1/3 cup raspberry vinegar
• 1/4 cup fresh blueberries
• 3 tablespoons Dijon mustard
• Minced fresh basil or tarragon, optional
Directions:
1) Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm.
2) In the same skillet, combine the preserves, vinegar, blueberries and mustard, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until thickened. Serve with chicken. Sprinkle with basil if desired.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, APRIL 26, 2019