Wild Blueberry Dutch Baby w/ Wild Blueberry Sauce


Preheat and oven to 425°. Place an oven proof skillet in the oven to preheat as well.

1/2 cup flour
1/2 cup whole milk
2 large eggs
2 tbsp sugar
2 tsp vanilla
1/2 tsp salt
2 tablespoons butter
1/2 cup wild blueberries

Place the flower, milk, eggs, sugar, vanilla and salt into a blender and pulse well. Refrigerate for 20 minutes.
Using oven mitts carefully remove the hot pan from the oven. Add the butter and allow to melt. Add the wild blueberries and pour the batter over top. Return to the oven and cook for 12 to 15 minutes or until the batter has puffed up and is no longer wet.

Wild blueberry sauce
Makes 3 cups
1 heaping Tbsp butter
1 Cup brown sugar
3 cups of wild blueberries

In a medium size sauce pan melt butter, incorporate brown sugar till crumbly, then add the wild blueberries on medium heat cook till you bring to a boil stir occasionally and break blueberries to create a sauce. Reduce 2 medium heat to simmer till it reduces by 1/4. Then you are ready to serve.
To assemble cut in wedges serve with sauce and garnish with blueberries and whipped cream

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Our friends over at The Kilted Chef came up with this amazing recipe!Wild Blueberry Rhubarb Custard PieServes 6 to 81 unbaked pie shell, homemade or purchased2 cups (500ml) rhubarb pieces, chopped1 ½ cups (375 ml)Wild blueberries, fresh or frozen1 ¼ cups (300 ml) white sugar2 Tbsp (30ml) quick-cooking tapioca2 Tbsp (30ml) cornstarch3 eggs, beaten1 cup (250ml) heavy cream½ tsp (2ml) saltPlace rhubarb and blueberries in an unbaked 9inch (23 cm) pie shell. Mix remaining ingredients together and pour over fruit. Bake for 10 mins at 400 degrees F (205 C). Reduce oven to 350 degrees F (180 C) and bake for an additional 40 minutes. Cool completely and store refrigerated. Serve with a dollop of whipped cream. Note: if rhubarb is frozen, increase tapioca and cornstarch by 1 Tbsp (15ml) each. ______________________Pie Crust(makes three 9 inch/23 cm pies)4 cups (1L) flour2 cups (500ml) shortening1 tsp (5ml) salt1 ¼ cup (300ml) cold waterDissolve the salt into the water and place in the freezer. Place the flour in a large bowl and add the shortening, work the shortening into the flour with your fingers until you have pea-sized bits. Move the dough to one side and pour in half of the water. Work the water into the dough with one hand while rotating the bowl counterclockwise with the other. The dough should come together but not too wet. Add more water as needed. Shape the dough into three equal portions and form into round discs. Wrap and chill in the refrigerator for at least 1 hour. Roll out one portion of pie dough on a floured surface. Place into a 9 inch (23 cm) pie plate and trim the edges leaving a 1 inch (2.5 cm) overhang. ___________________________Meringue⅓ cup (75ml) water1 Tbsp (15 ml) cornstarch4 egg whites, room temperature1 tsp (5ml) vanilla extract½ cup (125 ml) sugar¼ tsp (1 ml) cream of tartarCombine the egg whites and vanilla into the bowl of a stand mixer. Mix on medium-low until the eggs become frothy. While the eggs ar rolfing, combine the water and cornstarch in a small saucepan and heat over medium-low until thickened and opaque. Combine the sugar and the cream of tartar, increase the mixer speed to medium-high and incorporate with the egg whites 1 spoon at a time. Once the sugar has been incorporated, turn the mixture to high and beat egg whites until they begin to stiffen. Add the warm cornstarch mixture 1 spoon at a time and continue to beat until the meringue is stiff and glossy. Mound the meringue onto the slightly cooled pie, ensuring that the meringue covers the crust, this will prevent shrinkage. Place the pie in a 350f (180 c) oven for 15 to 20 minutes or until the top is golden brown. This pie can be made with frozen rhubarb, you will simply need to increase the quick cook tapioca to 3 Tbsp (45 ml). Note: The pie as a Kilted Kitchen original recipe. The meringue recipe was inspired by America’s Test Kitchen. ... See MoreSee Less
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