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May 05, 1995 - Image 130

Resource type:
Text
Publication:
The Detroit Jewish News, 1995-05-05

Disclaimer: Computer generated plain text may have errors. Read more about this.

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130

Blueberries Dominate
Menus In Maine

Orchard Mall • 6337 Orchard Lake Road • West Bloomfield, MI 48322
(810) 932-7700, Outstate Order Toll-Free 1-800-337-GIFT

W

ild blueberry harvest-
ing has been a main-
stay of the Maine
economy for over 100

years
The state's long winter and
acid soil produce ideal conditions
for growing and harvesting low
bush wild blueberries.
In the seaside resort of Bar
Harbor, Maine, there are dozens
of restaurants and bed and
breakfasts that offer visitors and
residents all types of blueberry
creations from cobbler and cus-
tard, scones and squares to tarts
and tortes.
But blueberry recipes aren't
just confined to desserts. There
are main courses featuring blue-
berries. For example, there is
Turkey with Blueberry Stuffing,
Blueberry Pizza and Blueberry
Stuffed Cornish Hen.
Bob Rechholtz, a native of
Bar Harbor and owner of the
Cottage Street Bakery in the
city, has been preparing recipes
with blueberries since he was a
child.
In the winter when the state's
tourist season is over, Mr. Rech-
holtz spends his winter canning
blueberries.
"My restaurant closes Oct.
15 and between
October and
December, I
make up 20,000
jars of blueber-
ries, jams and
jellies," Mr. Rech-
holtz said.
Mr. Rechholtz said he ships his
berries all over the world.
Approximately 90 percent
of the total wild blueberry
crop in the United States is
grown in Maine, according
to Mr. Rechholtz. Many people
in eastern Maine leave their
jobs for the summer to rake
wild blueberries. Over 50 mil-
lions pounds of blueberries are
harvested in the state every
year.
Mr. Rechholtz has written sev-
eral cookbooks about the local cui-
sine. One of my favorites is The
Maine Wild Blueberry Cookbook,
which contains a collection of 200
local blueberry recipes and a his-
tory of the Maine Wild Blueber-
ry-
The book is published by Peri-
winkle Publishing and costs
$9.95 plus $1 shipping. It can be
ordered by calling 1-800453-0883
or by writing to Periwinkle Pub-
lishing Company, 59 Cottage
Street, Bar Harbor, Maine 04609.
Below are some blueberry recipes
from the book for you to try at
home:

BLUEBERRY
GINGERBREAD

1/2 cup shortening
1 egg
1/2 tsp. ginger
1/2 tsp. salt
1 tsp. baking soda
1 cup blueberries
1 cup sugar
2 cups flour
1 tsp. cinnamon
1 cup sour milk
3 Tbs. molasses
3 Tbs. sugar

Cream the shortening and 1
cup sugar. Add egg and mix well.
Mix and sift together flour, spices
and salt and add to creamed mix-
ture alternately with the sour
milk in which the baking soda
has been dissolved. Lastly, stir in
the molasses. Add blueberries
and spoon the batter into a 7 x 9
x 2 inch baking pan. Spread bat-
ter evenly and sprinkle the 3 ta-
blespoons sugar over the top.
Bake in a moderate oven 350 F
for about 50 minutes. The sugar
sprinkled over the batter makes
a sweet crusty topping when the
cake is cut. Lacking blueberries,
2./3 cup raisins may be used in the
cake.

BLUEBERRY CAKE

1 1/2 cups sugar
2 eggs
1 tsp. soda
1/2 tsp. nutmeg
1/2 cup sour milk
1/2 cup shortening
2 1J2 cups flour
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 cup blueberries

Cream sugar and shortening
together, beat in the eggs. Sift dry
ingredients together and add to
creamed mixture. Alternately
with sour milk. Add Blueberries
last. Sprinkle top with 3 table-
spoons of sugar. Bake in 375 F
oven for 45 minutes.

BLUEBERRY KUCTIEN

1 beaten egg
2 Tbs. melted shortening
1 cup flour
2 tsp. baking powder
3/4 cup flour
3 tbs. butter
1/2 cup sugar
1/2 cup milk
1/2 tsp. salt
2 cups blueberries
1/2 cup sugar

BLUEBERRIES page 132

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