Chef Andrew's Ginger Blueberry Muffins

My son sent this to me in an email in 2014!  I found it when I went through all of his emails after he passed away recently.  I wish I had made them sooner to tell him how delicious they are!

 

Blueberry Ginger Muffins 

Yield: 12-14 depending on muffin tins

2 cups   Blueberries, fresh (about 1 pint)

2 oz. Ginger Root, unpeeled, sliced across 1/8” thick

1-1/8 cups + 1 tsp.   Sugar

1 small lemon, zest only with microplaner

2-1/2 cups all-purpose flour

2-1/2 tsp.   baking powder (not over 1 year old)

1 tsp.   granulated salt

2 Large eggs, room temperature

4 Tablespoons   Butter, Unsalted, melted but not hot

1/4 cup   vegetable oil

1 cup   Buttermilk

1-½ tsp.   Vanilla Extract

1. Adjust oven rack to upper-middle position and heat oven to 425˚. Spray 12-cup muffin tins with Baker’s Joy or vegetable oil spray. Bring 1 cup blueberries and 1 tsp. sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon, stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6-10 minutes. Transfer to a small bowl and let cool to room temperature.

2.  Place sliced ginger in food processor, with very sharp blade, along with ¼ cup sugar. Process, scraping down bowl as needed, until the ginger is very fine. Place in small Teflon pan and cook over medium heat, stirring with a wooden spoon or heat resistant spatula, until the liquid has evaporated, about 4 minutes. Cool to room temperature.

3. Zest the lemon with a microplaner and place in a small bowl with 2 Tbs. of sugar and combine gently. Set aside.

4. Whisk flour, baking powder and salt together in a large bowl. Whisk remaining ¾ cup sugar and eggs together in separate medium bowl until thick and homogeneous, about 1 minute. Slowly whisk in the melted butter and oil until combined. Whisk in buttermilk and vanilla until combined. Whisk in the cooled ginger mix and lemon zest. Using a rubber spatula, fold egg mixture and remaining blueberries into the flour mixture until just moistened. (Batter will be lumpy with a few spots of dry flour; do not overmix.)

5. Using a spoon or small ice cream scoop, divide the batter evenly among the prepared muffin cups (batter should completely fill the cup and be even with the top rim of the cup). Spoon ½ tsp to 1 tsp of the cooled blueberry mixture into the center of each mound of batter (quantity depends on size of muffin cup). Press blueberry jam down into the center of the batter with your finger and gently cover the hole with surrounding batter. Sprinkle sugar or sugar-in-raw over the tops of the muffins.

6. Bake until muffins are golden brown and a toothpick inserted into center of muffins comes out with a few crumbs attached, about 12-15 minutes for medium muffins, about 15-20 for larger muffins, rotating muffin tins halfway through baking. Let muffins cool for 5 minutes in tins, and then transfer to a rack to cool a minimum of 5 minutes before serving.

Dutch Oven Beef Stew

 

Ingredients

For the meat:

• ▢3 pounds whole boneless beef chuck roast, cut into 1.5 inch chunks
• ▢1 1/2 teaspoons Kosher salt
• ▢1 teaspoon ground black pepper
• ▢Olive oil

Stew

• ▢1 large yellow onion, diced
• ▢5 cloves garlic, minced
• ▢4 large carrots, peeled and chopped
• ▢1 teaspoon fresh thyme, roughly chopped
• ▢2 tablespoons tomato paste
• ▢2 teaspoons Worcestershire sauce
• ▢1/2 cup red wine (or beef broth)
• ▢1/4 cup all-purpose flour, plus more as needed
• ▢4 cups beef broth, plus more as needed
• ▢4 medium Yukon gold potatoes, peeled and diced 
• ▢2 dried bay leaves
• ▢
• ▢Olive oil
• ▢Salt and pepper to taste

• Instructions

  • Preheat oven to 325 degrees F.
  • Season beef chunks with 1 1/2 teaspoons Kosher salt and 1 teaspoon ground black pepper. Heat some olive oil over high heat in a large Dutch oven or a heavy oven-proof pot, and sear beef on all sides until nicely browned. Do this in batches to not overcrowd the pan and to prevent steaming. If you notice that it begins to steam up, remove the excess liquid and continue browning.
  • Transfer the browned meat to a plate and set aside. It will not be fully cooked at this point. Leave the brown bits, don’t wipe the pot clean.
  • Over medium heat, add some olive oil, onion, garlic, and carrots to the same Dutch oven and cook for about 5 minutes, stirring occasionally. Add fresh thyme, tomato paste, and Worcestershire sauce, and cook until slightly softened, about 2-3 minutes.
  • Add red wine. Using a wooden spoon, scrape the browned bits, and cook until reduced, about 3 minutes.
  • Add flour and stir to coat. Add 4 cups of beef broth, and stir until the flour is incorporated and starts to thicken. Add the seared beef, cubed potatoes, and bay leaves. If too thick, add more broth as needed. Bring to a boil and then reduce to a simmer for 5-7 minutes. Adjust seasoning with salt and pepper if needed.
  • Cover with an oven-safe lid. Finish cooking in the oven at 325 degrees F for about 1 hour and 45 minutes until the meat is tender.
  • Remove bay leaves before serving. 

  Thanks to "Cooking for My Soul" for this delicious recipe!

• 

  
  
  
• ▢

Blueberry Custard Pie

 

h

ingredients

• 1/2 cup sugar
  
• 3 tablespoons cornstarch
  
• Blueberry Custard Meringue Pie
• 
  
• 1/8 teaspoon ground cinnamon
  
• 3 cups fresh or frozen blueberries
  
• 3 tablespoons orange juice
  
• 1 1/4 cups milk
  
• 3 egg yolks
  
• 1/2 cup sugar
  
• 2 tablespoons cornstarch
  
• 1/8 teaspoon salt
  
• 1/2 teaspoon lemon extract or lemon juice
  
• 3 egg whites
  
• 1/2 teaspoon cream of tartar
  
• 6 tablespoons sugar
  
• 1 recipe Baked Pastry Shell (see recipe below)
  

directions

1. In a saucepan, stir together 1/2 cup sugar, the 3 tablespoons cornstarch, and the cinnamon. Stir in the blueberries and orange juice. Cook and stir until mixture is bubbly. Cover and set aside.
2. For custard, in saucepan, combine milk, yolks, 1/2 cup sugar, the 2 tablespoons cornstarch, and the salt. Cook and stir until bubbly. Cook and stir for 2 minutes more. Stir in extract. Cover and set aside.
3. For meringue, in a medium mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the 6 tablespoons sugar, beating until stiff peaks form.
4. Pour berry mixture into Baked Pastry Shell. Carefully spread custard evenly over blueberry mixture. Spread meringue over custard, spreading to edge to seal.
5. Bake the meringue-topped pie in a 350 degree F oven for 15 minutes. Cool on a wire rack. Store in the refrigerator. Makes 8 servings.
   
   
   
   

Deviled Eggs Ingredients

French Bread Rolls

INGREDIENTS

• 1 1⁄2

  cups water
• 1

  tablespoon active dry yeast
• 2

  tablespoons sugar
• 2

  tablespoons olive oil
• 1

  teaspoon salt
• 4

  cups bread flour

DIRECTIONS

• Mix together warm water, yeast and sugar and let stand for about 10 minutes.
• In large bowl, combine yeast mixture with oil, salt and 2 cups of the flour.
• Stir well to combine.
• Stir in remaining flour 1/2 cup at a time, beating well after each addition.
• Turn out onto a lightly floured surface and knead until smooth and elastic.
• Lightly oil a large bowl and place dough in and turn to coat with oil.
• Cover with cloth and let rise in warm place until doubled, about 1 hour.
• Deflate the dough and turn out onto floured surface.
• Divide dough into 16 equal pieces and form into rounds.
• Place rolls onto lightly greased baking sheet at least 2" apart.
• Cover rolls with cloth and let rise until doubled, about 40 minutes.
• Preheat oven to 400 degrees and bake rolls for 18 to 20 minutes or until golden brown.