Ingredient	Quantity
	Flour	1 cup
	Toasted shredded coconut, divided	1-1/3 cups
	Baking powder	1/8 teaspoon
	Unsalted butter	1/2 cup
	Condensed milk	1 (14-ounce) can
	Eggs, lightly beaten	2
	Blueberries	2 cups

To prepare the crust: In a bowl, combine flour, 1/3 cup of the coconut and the baking powder; stir until blended.  Using a pastry blender, cut in butter until coarse crumbs form.  Mix in 2 tablespoons water; knead mixture to form a dough.  Wrap in plastic; chill at least 30 minutes. 

Preheat oven to 400ºF. On a lightly floured surface, divide dough into 6 equal pieces; roll each into a 4-inch circle.  Place pastry in six 3-inch tartlet pans.  Prick bottom crusts; bake 10 minutes. Cool on a wire rack. 

In a bowl, combine condensed milk, eggs and the remaining 1 cup coconut.  Stir in blueberries.  Spoon about 1/3 cup mixture into each shell.  Bake until filling is set, about 25 minutes. Sprinkle with shredded coconut and serve with mango sorbet, if desired.

YIELD: 6 portions

BLUEBERRY GRANITÉ

Chef Michael Moorhouse, Picholine, New York City

	Ingredient	Quantity
	Fresh blueberries	4 cups
	Lemon zest	1 teaspoon
	Fresh lemon juice	2 teaspoons
	Sugar	1 cup

In a medium-sized saucepan, combine blueberries, lemon zest and 1 cup water. Over high heat, bring to a boil; reduce heat and simmer until blueberries are very soft. Set a fine strainer over bowl; strain mixture, pressing with the back of a large spoon. Stir lemon juice into purée; chill.

In a saucepan, combine sugar and 1 cup water; over high heat, bring to a boil; reduce heat and simmer until sugar dissolves, 2 to 3 minutes. Transfer to a bowl; chill.

Stir sugar syrup into blueberry purée. Pour mixture into a shallow pan; freeze blueberry mixture until ice crystals form around edges of pan, 45 to 60 minutes. With a fork, scrape the ice crystals from edges and stir into mixture. Freeze mixture until fully frozen, about 1 to 1-1/2 hours, stirring several times. 

To plate: Serve in martini glasses. Garnish with crisp cookies, such as langues du chat, and fresh blueberries, if desired.  

Yield: 1 quart

BLUEBERRY–NECTARINE COBBLER

Adapted from a recipe by Pastry Chef Claudia Fleming

Gramercy Tavern, New York City

	Ingredient	Quantity
	Flour	1-2/3 cups
	Sugar	1/2 cup, divided
	Cold butter, cut into 1/2-inch cubes	6 tablespoons
	Baking powder	1-1/2 tablespoons
	Salt	1/4 teaspoon
	Heavy cream	3/4 cup, divided
	Blueberries	4 cups
	Nectarines, pitted and diced	1-1/2 pounds (6 medium)
	Quick-cooking tapioca	2 tablespoons

1. In the bowl of a food processor, fitted with chopping blade, combine flour, 1/4 cup of the sugar, the butter, baking powder and salt. Pulse until the mixture resembles coarse crumbs.  Set aside 1 tablespoon of the cream; add the remaining cream to flour mixture; process until dough starts to form a ball, scraping sides of bowl as needed.

2. Turn the dough out onto a lightly floured surface and gently pat it together. Divide dough into eight 2-inch balls; flatten into rounds; wrap and refrigerate at least 20 minutes.

3. Meanwhile, in a large bowl, combine the blueberries, nectarines, 3 tablespoons of the remaining sugar, and the tapioca; let stand 20 minutes.

4. Preheat oven to 350°F. Spread blueberry mixture in a shallow 2-1/2-quart baking dish; arrange dough rounds on top. Brush rounds with the reserved cream; sprinkle with the remaining 1 tablespoon sugar.  Bake until the filling bubbles and the topping has browned, about 50 minutes.  Serve warm with ice cream, if desired.

YIELD: 8 portions

DOUBLE BLUEBERRY SHORTCAKES

	1/3 cup plus 1 tablespoon sugar, divided
	4 teaspoons cornstarch
	1 teaspoon vanilla extract
	Pinch salt
	Pinch ground cinnamon
	2-1/2 cups fresh or frozen blueberries, slightly thawed if frozen*
	6 Blueberry Biscuits
	1/2 cup heavy cream

For Blueberry Sauce: In a medium saucepan combine 1/2 cup water, 1/3 cup of the sugar, the cornstarch, 1/2 teaspoon vanilla, salt and cinnamon. Cook over medium-high heat, stirring constantly, until boiling; boil and stir about 1 minute longer. Stir in blueberries; cook until blueberries are glazed, about 30 seconds. Transfer to a bowl; refrigerate covered, until cold about 1 hour. Meanwhile, make Blueberry Biscuits. To serve shortcakes: In a small deep bowl beat heavy cream, the remaining 1 tablespoon sugar and 1/2 teaspoon vanilla until stiff peaks form; set aside. Cut 6 blueberry biscuits horizontally in half. On 6 serving plates place the bottom halves of biscuits; top each with a rounded 1/3 cup blueberry sauce and 2-1/2 tablespoons whipped cream. Cover with muffin tops.

Blueberry Biscuits

Preheat oven to 450°F. In a medium bowl combine 2 cups flour, 2 tablespoons of sugar, 1 tablespoon baking powder and 1 teaspoon of salt. Using a pastry blender or 2 knives cut 1/3 cup butter into flour mixture until butter resembles small peas. Stir in 3/4 cup milk just until blended. Add 1/2 cup fresh or frozen “hard” blueberries, stirring until just combined. On a lightly floured work surface pat or roll dough to a 1/2-inch thickness. Using a 2-1/2-inch round biscuit cutter cut out biscuits, re-patting scraps to cut additional biscuits. Place on ungreased cookie sheet about 1 inch apart; bake until golden, 12 to 15 minutes. Transfer biscuits to wire rack to cool.

Yield: 6 portions

2-1/2 cups sauce, 7 biscuits

*Note: If using frozen blueberries reduce water to 1/3 cup.

OLD-FASHIONED BLUEBERRY WHIP

	Ingredient	Quantity
	Raspberry-flavored gelatin	1 pound 14 ounces
	Frozen blueberries, thawed and drained	4 pounds 8 ounces (4 quarts)
	Frozen whipped dessert topping, thawed	1 pound 8 ounces (2-1/2 quarts)
	Mint sprigs	Optional

In a bowl, combine gelatin with 5 cups boiling water; stir until completely dissolved. Stir in 2-1/2 quarts cold water. Refrigerate just until gelatin starts to mound.

In a blender container, place one-third of the gelatin mixture and 5-1/3 cups of the blueberries; blend until smooth. Pour into a bowl. Repeat two more times with remaining gelatin and blueberries.

Fold in whipped dessert topping. Scrape mixture into hotel pans or other shallow containers. Chill until firm, about 3 hours.

Spoon about 3/4 cup Blueberry Whip into each dessert glass. Garnish with a mint sprig, if desired.

Variation:  Spoon alternate layers of Blueberry Whip and thawed and drained blueberries into dessert glasses using approximately 3/4 cup of the Blueberry Whip and 1/4 cup blueberries for each serving. Serve immediately. Garnish with mint sprigs, if desired.

YIELD:  40 servings (about 7-1/2 quarts of whip)

PER SERVING:  156 calories, 1.9 g protein, 27.9 carbohydrate, 1.4 g fiber, 3.9 g fat, 2.5 g sat. fat, 0.0 mg cholesterol, 54.5 mg sodium, 4.1 RE vit. A, 1.3 mg vit. C, 4.7 mg calcium, 0.1 mg iron

BLUEBERRY ALMOND CREPES

Blueberry Almond Crepes

Chef Lesley Marquis, Rosewood Country Inn, New Hampshire

Ingredients	Quantity
Cottage Cheese	1 Container (16 ounces)
Egg yolks	2
Sugar	3 tablespoons plus ½ cup
Grated orange peel	1 tablespoon
Chopped blanched almonds	½ cup
Cornstarch	2 tablespoons
Orange juice	2/3 cup
Fresh or frozen blueberries	4 cups
Crepes	18 (recipe follows)
Toasted* Sliced natural almonds	½ cup

1. To prepare filling: In a blender container, place cottage cheese, egg yolks, 3 tablespoons sugar and orange peel; whirl until well combined.  Add chopped almonds; whirl until smooth; set aside.
2. To prepare blueberry sauce:  In a saucepan combine the remaining ½ cup sugar and the cornstarch.  Stir in orange juice and blueberries.  Over medium-high heat, bring to a boil, stirring constantly; cook and stir until thickened and clear, about 1 minute.
3. To assemble:  Place 2 rounded tablespoons of filling on each crepe.  Roll and place on a lightly greased baking sheet.  Cover and refrigerate until ready to serve.
4. At serving time:  Preheat oven to 300 degrees Fahrenheit.  Bake filled crepes until hot, about 15 minutes.  Top with blueberry sauce, sprinkle with toasted almonds and, if desired, a dollop of sour cream.

YIELD 18 crepes

TO PREPARE CREPES: In a blender container, place 4 eggs, 1 cup each flour and milk, 1-tablespoon light brown sugar and ¼ teaspoon almond extract.  Whirl until smooth.  Spray crepe pan with non-stick cooking spray; heat over medium heat until hot.  Add about 3 tablespoons batter to pan, tilting to make an even layer.  Cook on one side until crepe begins to brown, about 1 minute.  Place on a sheet of waxed paper, browned side up.  Repeat with remaining batter; layering the crepes with waxed paper.