Wild Maine Blueberry Recipes

Blueberry Hand Pies

Just because your Easter Brunch or Dinner will be smaller this year doesn’t mean you can’t enjoy blueberry pie.  Try these easy and delicious blueberry hand pies:

Worcester’s Wild Blueberries Pie Filling

Pie crust (handmade or premade)

Unroll or roll out pie crust that is at room temperature.  Use a round cookie cutter to cut the crusts.

Place a heaping teaspoon or so of Worcester’s Wild Blueberries Pie filling in the middle of a round.  If you use too much filling, your hand pie will leak (but it will still be delicious).

Moisten the rim of the pie crust with water.

Fold the pie crust in half, using a fork to press the seams together.

Score the top of the hand pie two or three times.

Spray with cooking spray and sprinkle Demerara sugar on top.

Air fyer instructions:  pre heat air fryer to 350.  Place hand pies in air fryer and cook until golden brown — about 11 minutes.

Oven: heat oven to 450 degrees F. Place hand pies on tin foil lined pan with a little more spray to keep them from sticking.  Cook for 20 minutes — start checking after 10 minutes to make sure they don’t burn.

Enjoy!

_____________________________________________

Darlene’s Cheesy Chicken Fritters

Like everyone else, we suddenly are spending a lot of time at home.  In addition to finally getting to some items on our to do list, we are trying out some new recipes to share.  We can’t take credit for this one – it comes from our next door neighbor Darlene who watches the Farm and Blue for us.  We tried it today for lunch and everyone liked it.

1 ½ lbs chicken breasts/chicken tenders/ground chicken

2 Large eggs

1/3 cup mayonnaise

1/3 cup all purpose flour or cornstarch

1 1/3 cups shredded mozzarella cheese

Salt and pepper to taste

Dice chicken into 1/3 inch pieces and place in mixing bowl.

Add remainder of ingredients to bowl.  Stir until well combined, cover with plastic wrap and refrigerate for at least 2 hour or overnight.

To cook, we used a Cuisinart grill at 400 but you can also heat 2 Tbsp of oil in a fry pan.  We used ½ cup of the mixture which made a hamburger size patty.  You can also make them smaller (heaping tablespoon) if you want to make an appetizer size instead.   Cook until the outside is golden brown and the chicken is fully cooked.

We served it with Worcester’s Wild Blueberry BBQ Sauce.  Hope you enjoy!

Jim Bailey better known as the The Yankee Chef has developed several recipes for us using our blueberry products. Here is a new recipe using our Blueberry Garlic Jelly. We will add others periodically.

Worcester’s Maine Potato Latkes

Such a simple recipe but intense with the tastes of Maine. Maine has been world renowned for its potatoes and blueberries, so it is only natural that we combine the best of the “County” with the best of Piscataquis County. Pure and simple! That is just what this perfectly spiced jelly is: blueberry juice, garlic, pectin, sugar and vinegar. You just can’t get any more simpler-er-er…

• 1 pound russet potatoes
• 1/2 small onion, minced
• 3 tablespoons matzo meal or cracker crumbs
• 2 strips bacon, cooked and crumbled
• 1 egg, beaten

• 2 tablespoons plain yogurt or sour cream
• 1 teaspoon lemon juice
• Nonstick cooking spray
• 1/2 teaspoon both salt and black pepper
• 1 cup Worcester’s Blueberry Garlic Jelly

Peel and grate the potatoes on the largest holes of your grater. Transfer to a large bowl and cover with cold water, swishing it around slightly. Remove to a colander to drain, pressing down to extract as much liquid as possible. Add back to bowl with onion, matzo meal, bacon, egg, yogurt, lemon juice and salt & pepper, mixing well. In a large skillet, spray liberally with nonstick cooking spray. Place pan over medium heat and spoon 3 tablespoon measurements of the latke mixture into pan when hot, leaving an inch or so between each as you flatten them with a spatula. Cook until well browned on the bottom, about 6-8 minutes, flip over and continue cooking until browned on bottom. Remove to a platter and cover to keep warm as you repeat with remaining latke mixture.  In the meantime, place the blueberry garlic jelly in a microwave-safe bowl, cover loosely with film wrap and heat for 30 seconds or until hot and bubbling. Carefully remove wrap, stir until smooth and serve with latkes.

Lemony and Moist Hermit Cookies

While most Hermit cookies are dryer than your usual bar cookie, yet none-the-less delicious, these have a crusty “shell” commonly found in Hermits but with a tangy, moist center. These Maine originals, topped with Maine’s own Worcester’s Blueberry Chutney, will harken you back to generations long lost, but certainly not forgotten.

• 2 1/4 cups flour
• 2 teaspoons dried ginger
• 2 teaspoons baking soda
• 1/4 teaspoon ground cloves
• 1 cup sugar
• 1/2 cup molasses

• 1/2 cup butter or margarine, softened
• 1 egg beaten
• Juice from 2 lemons, divided
• Grated zest from 1 lemon
• 1 (12-oz.) jar Worcester’s Blueberry Chutney

Line a baking pan with parchment or waxed paper. Spray lightly with nonstick cooking spray; set aside. In a large bowl, combine flour, ginger, baking soda and cloves. In another bowl, beat sugar, molasses, butter, egg, juice from 1 lemon and zest on high until creamy and smooth. Add the wet with the dry, blending with a sturdy spoon. The dough should be very thick and resemble cookie dough. If not, add a tablespoon more flour at a time. On a lightly floured work surface, divide the dough in half and roll out each mound into a log, about 12 inches long. Place on prepared baking pan and repeat with remainder of dough, leaving 3-4 inches between each log. Place in refrigerator for 30 minutes. Preheat oven to 350-degrees F. Bake hermits for 17-19 minutes, or until crisp all around but only slightly browned on bottom.
Remove from oven, let cool a minute or two and transfer to a rack or platter. When completely cooled,slice on the bias and serve with Worcester’s Blueberry Chutney spooned over the top.

Darlene’s Cheesy Chicken Fritters

Like everyone else, we suddenly are spending a lot of time at home. In addition to finally getting to some items on our to do list, we are trying out some new recipes to share. We can’t take credit for this one – it comes from our next door neighbor Darlene who watches the Farm and Blue for us. We tried it today for lunch and everyone liked it.

• 1 ½ lbs chicken breasts/chicken tenders/ground chicken
• 2 Large eggs
• 1/3 cup mayonnaise
• 1/3 cup all purpose flour or cornstarch
• 1 1/3 cups shredded mozzarella cheese
• Salt and pepper to taste

Dice chicken into 1/3 inch pieces and place in mixing bowl.

Add remainder of ingredients to bowl. Stir until well combined, cover with plastic wrap and refrigerate for at least 2 hour or overnight.

To cook, we used a Cuisinart grill at 400 but you can also heat 2 Tbsp of oil in a fry pan. We used ½ cup of the mixture which made a hamburger size patty. You can also make them smaller (heaping tablespoon) if you want to make an appetizer size instead. Cook until the outside is golden brown and the chicken is fully cooked.

We served it with Worcester’s Wild Blueberry BBQ Sauce. Hope you enjoy!