Blueberry Recipes

Bar Harbor Jam Breakfast Waffles

2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
2 eggs, separated
1/4 cup melted butter or margarine
Heat waffle iron while mixing batter. Sift together dry ingredients. Slowly stir in milk, beaten egg yolks, and melted butter/margarine. Fold in egg whites, which have been stiffly beaten. Bake in hot waffle iron. Yield: 6 waffles.

Serve with Bar Harbor Jam’s Wild Blueberry Topping or Maine Maple Syrup.

Wild Blueberry Dressing

1/2 cup Bar Harbor Jam’s Wild Blueberry Topping
1/2 cup water
1 tablespoon olive oil
1/2 teaspoon fresh lemon rind
1/4 cup lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine all ingredients in a small bowl and stir until thoroughly blended. Pour into a salad dressing carafe and chill. Shake well before serving; goes great with fresh salads, steamed vegetables, fresh fruit salads, or grilled fish & chicken.

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Wild Blueberry Topping

Wild Blueberry Horseradish Cream Cheese Dip

8 oz. cream cheese, softened
3 tablespoon Bar Harbor Jam’s Maine Wild Blueberry Jam
2 tablespoon Horseradish
1/4 cup mayonnaise
1/4 teaspoon salt
4 slices crisp cooked bacon, chopped
Pepper to taste

Mix all ingredients together well and refrigerate one hour before serving – serve with crackers, veggies or chips.

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Maine Wild Blueberry Jam

The Bar Harbor Breakfast Burrito

Want to make a special treat for breakfast? Try this fun recipe combination:

1 package Bar Harbor Jam’s Wild Blueberry Pancake Mix
1 dozen eggs
1 package breakfast sausage or chorizo

Mix pancake batter as directed on package and let stand. Cook package of sausage and drain. Preheat skillet for pancakes. Scramble eggs and add sausage; mixing thoroughly – let stand. Ladle pancake batter on heated skillet to form 8 – 10 inch pancakes. Sprinkle blueberries from mix package on pancakes before flipping. When bubbles pop on pancakes flip over and cook until golden brown. Roll egg and sausage into pancakes like a tortilla and serve with maple or Wild Blueberry syrup.

Makes 6 burritos.

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Wild Blueberry Pancake Mix

Pork Tenderloin with Maine Wild Blueberry Compote/Glaze From the Maine Wild Blueberry Cookbook

– available through the Bar Harbor Jam Company.

Preheat oven at 325ºF

Compote Glaze
In large skillet or pan prepare the following:
2 large Vidalia onions
2 tablespoons of peanut oil
1 teaspoon of chicken stock
1 teaspoon of brown sugar

Slice onions into very thin rings. Place all ingredients in pan and cook (covered) over low heat for 15–20 minutes until caramelized. Add 2 roughly chopped crisp apples; delicious or hard ginger goldens will do well. Continue to caramelize at low heat for another 15-20 minutes. Add 3 tablespoons of favorite whisky; single malts work well (none for the cook at this point!). Turn up the heat to HIGH and add a jar of Bar Harbor Jam’s Wild Blueberry Salsa. Continue to cook at HIGH until it deglazes and turn off heat just as liquid cooks away. Add in 1⁄2 cup coarsely chopped walnuts and set pan aside to cool.

Prepare a 1 1⁄2 – 2 pound pork tenderloin by splitting it down the middle and flattening it with a wide chef’s knife. Spread about + of the glaze across the split tenderloin and roll up the meat, securing it with string or toothpicks. Brush outside of loin with melted unsalted butter. Bake (covered) loin on a wire rack at 325º F for 40-50 minutes. Uncover for last 15-20 minutes if you desire a more crisp skin.

Optional: piercing loin with cloves during baking will add an extra kick! Remove from oven when done and let sit for 10-15 minutes before carving into thin wheels. Glaze slices with remaining compote mixture.

Serves 4-6 people.

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Wild Maine Blueberry Salsa

Rugelach

(Sugared Pastry with fruit jam filling) Rugelach is an old world tradition usally created in celebration of Hanukkah. A friendly old “bobe” shares her recipe: please preserve her memory by ensuring that each cookie is made with love, using the richest ingredients.

8 oz. cream cheese at room temperature
2 cups flour
1 cup butter at room temperature
2 Tbsp sugar
1 cup ground pecans (optional)
1/2 cup sugar
1 tsp cinnamon
1 egg yolk
1 Tbsp water
10 oz of Bar Harbor Jam Company’s Wild Blueberry, Strawberry, Strawberry Rhubarb or Raspberry Jam.

For dough: Combine cream cheese, flour, butter and 2 Tbsp sugar in processor or mixer and blend well. Divide dough into 4 pieces. Dust each with flour, shaking off excess. Roll each piece between sheets of waxed paper into 10″ circle. Refrigerate 1 hour.

For filling: Combine pecans (optional), sugar and cinnamon in mixing bowl. Preheat oven to 375° F. Grease baking sheets. Spread each circle of dough with jam. Divide filling among circles, spreading evenly. Cut each into 12 wedges. Roll up each wedge from bottom to point.
Arrange on prepared (greased or non-stick) baking sheets, point side down. Mix together the egg yolk and water and brush over the top of each cookie. Bake until golden, about 16-17 minutes. Transfer to wire rack, let cool and store cookies in airtight container.

Serves 36

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Wild Blueberry, Strawberry, Strawberry Rhubarb, or Raspberry Jam.

Jam Omelets

Ingredients:
3 large eggs at room temperature
2 Tablespoons milk, optional
1/8 teaspoon salt
1 Tablespoon plus 1 teaspoon unsalted butter
1/4 cup of your favorite flavor of Bar Harbor Jam Company Jam

Directions:

1. Combine the eggs, milk, and salt in a medium bowl; beat until frothy
2. Melt butter in a large non-stick skillet over medium heat.
3. Add eggs and cook without stirring until until edges are set; about 30 seconds.
4. Push cooked eggs toward center with wooden spoon or heat resistant rubber spatula, and tilt pan so the uncooked egg runs toward the outside rim you have created.
5. Repeat process once more, shaking pan to ensure omelet will not stick
6. Cook until top is set, and bottom is slightly brown; about two minutes more.
7. Spoon jam over half the omelet and fold over the other half to cover.
8. Carefully slide omelet onto serving platter or cutting board; cut in half and serve immediately.

Click here for your Wild Maine Blueberry Jam, or other delicious Jam flavors!

Mexican Wild Blueberry Chicken Breasts

Ingredients:
1/2 teaspoon chili powder (or more to taste)
1 teaspoon crushed oregano
1 teaspoon onion powder
3/4 teaspoon salt
3/4 teaspoon red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin

4 halves boneless, skinless chicken breasts
3 cloves garlic, finely chopped
1 medium onion, finely chopped
2 teaspoon olive oil
1/3 cup red wine
1 cup Bar Harbor Jam Wild Blueberry Preserves
1 teaspoon grated lemon rind

Directions:

1. Mix powdered spices and dust chicken breasts.
2. Sauté chicken in olive oil until brown; about 7-10 minutes.
3. Remove chicken breasts from pan and keep warm.
4. In same pan, sauté garlic and onion until transparent, scraping remaining bit of chicken from pan.
5. Add red wine and cook down until most of liquid is evaporated.
6. Add preserves and lemon rind; simmer for 5 minutes.
7. Salt and pepper to taste; remove from heat and stand 5 minutes for flavor meld.
8. Spoon over chicken breasts and serve.

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Cornmeal-Crusted Chicken Tenders with Wild Blueberry Mustard Sauce

Ingredients:
1 cup Bar Harbor Jam Wild Blueberry Preserves
1 1/2 Tablespoon spicy brown mustard
2 teaspoon honey
1 lb. chicken tenderloins
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup cornmeal
2 Tablespoon extra virgin olive oil

Directions:

1. In a small serving bowl, mix preserves, mustard and honey; refrigerate.
2. Place cornmeal in a bowl, set aside. Rinse chicken tenders and pat dry. Sprinkle chicken tenders with salt and pepper. Dip chicken in cornmeal and toss to coat.
3. Heat oil in large nonstick skillet over medium-high heat. Reduce heat to medium and add the chicken, turning once or twice until browned and cooked through, about 8 minutes total.
4. Serve chicken tenders with berry mustard sauce and dip away!

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Pork Tenderloin with Spicy Blueberry Chipotle Sauce

Ingredients:
2 cups Bar Harbor Jam Wild Blueberry Preserves
1 can chipotle peppers (in adobo sauce, finely chopped)
1/2 orange- zest and juice
3 tablespoon whole grain mustard
1 pork tenderloin

Directions:

Sauce
1. Mince chipotle and mix all ingredients. Taste and add more adobo sauce if desired.
2. Set a medium saucepan over medium-high heat and add the Bar Harbor Jam Wild Blueberry Preserves, chipotle pepper, orange zest and juice, and 2 tablespoons of mustard.
3. Stir to combine, then season to taste with salt and pepper.
4. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 10-12 minutes. Remove from heat and set aside.

Pork
1. Prepare your charcoal or preheat gas grill.
2. Smear the remaining tablespoon of mustard over the surface of pork tenderloin. Season generously with salt and pepper.
3. Sear the tenderloin on all sides, then cook for 15-20 minutes (at 145 degrees F)
4. Remove pork from grill and rest for 5-10 minutes before carving.
5. Slice the pork on diagonal and top with sauce before serving.

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Fresh Maine Wild Blueberry Bread Pudding

Serves 8
6 cups stale bread cut into 1-inch cubes
1 quart heavy cream
5 eggs
1/2 cup sugar
1 teaspoon vanilla
dash of salt
1 tablespoon melted butter
1 pint fresh Maine wild blueberries
1 jar Maine Wild Blueberry Jam

Directions:

1. Combine cream, eggs, sugar, vanilla, butter and salt.
2. Add bread and let soak about 15 minutes.
3. Place in baking dish and cook at 350 degrees for about 40 minutes. When finished, bread will be golden brown on top.
4. Clean fresh blueberries.
5. Add jam.
6. Place over the top of the bread pudding and serve warm. (Also good cold).
7. Dress up with fresh whipped cream and fresh berries.

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Blueberry-Shiraz Reduction

Ingredients:
1 1/2 cup Bar Harbor Jam Wild Blueberry Preserves
2 Tablespoon Bar Harbor Jam Wild Blueberry Preserves (to sweeten)
1/2 cup Flat Creek Shiraz (or any red wine with a spicy, berry loaded flavor)
Juice of one-half lime

Directions:

1. Put all ingredients in a sauté pan and cook gently until the sauce thickens (about 20 minutes). Taste, and add a pinch of salt to bring out the flavors. If you like, grind in some fresh black pepper (but don’t overdo it).
2. This sauce was originally served with 4 smoked duck breasts. Once smoked to perfection, the duck breasts were placed on a bed of wild rice, and the Blueberry sauce was drizzled over.

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