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Berry Recipes
By
| Ingredients | Quantity |  |
| Milk | 3 Cups |
|
| Eggs |
3 Large |
|
| Day-Old torn French or Italian Bread or Rolls |
5 to 6 Cups |
|
| Granulated Sugar |
1 Cup | |
| Almond Extract |
1/4 teaspoon |
|
| Vanilla Extract |
1/2 teaspoon |
|
| Lemon Zest |
1/2 teaspoon (optional) | |
| Fresh Blueberries | 2 cups | |
| Powdered Sugar |
3 Tablspoons |
|
| |
Preparation:
Heat oven to 350°. Butter an 11- x 7-inch baking dish. Whisk together the milk, eggs, sugar, flavorings, and zest. Add the bread and let stand for 10 to 15 minutes. Toss blueberries with powdered sugar then stir into the bread mixture. Pour into the prepared baking dish. Set the baking dish in a larger pan and set in oven. Add about 4 cups of very hot water to the outer pan. I use water from my hot water dispenser, or bring water to almost simmering before adding to the larger pan. Bake for about 1 hour, or until the bread pudding is set and lightly browned on top.Serves 8 to 10
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 |
- 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.
- 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.
- 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.
- 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.
