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.