Blueberry Maple Syrup Sauce Food

BLUEBERRY SAUCE WITH MAPLE SYRUP

Steps:

• Combine blueberries, maple syrup, and lemon juice in a saucepan over medium heat.
• Stir until combined.
• Put the cornstarch into a small cup with water and whisk until smooth.
• Add the cornstarch mixture into the blueberries and turn up the heat, stirring constantly.
• When the sauce boils, reduce heat to medium high and stir until thickened, about 5 minutes.
• Once the sauce is thickened, you may choose to leave it whole berry, or purée it in a blender to desired smoothness.

BLUEBERRY MAPLE SYRUP

Steps:

• Combine 1 1/2 cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 2 minutes, then mash using the back of a spoon. Simmer until mixture foams up a bit, about 1 to 2 minutes more.
• Remove from heat, strain to remove blueberry solids, stir in remaining 1 1/2 cups berries, and use to top pancakes, waffles, or French toast.

BLUEBERRY SYRUP FOR PANCAKES

Steps:

• Put the syrup and blueberries into a pan and bring to the boil.
• Let bubble for 2 to 3 minutes, and then pour into a jug and bring to the breakfast table with the pancakes.

BLUEBERRY MAPLE SYRUP

Steps:

• In a small saucepan combine blueberries, maple syrup and orange peel. In a small cup dissolve cornstarch in 2 tablespoons water. Add to blueberry mixture. Cook, stirring constantly, until mixture boils. Reduce heat and simmer until mixture thickens, about 1 minute.

BLUEBERRY MAPLE SYRUP

Steps:

• Combine the maple syrup, 1 cup of the blueberries and lemon juice in a medium sauce pan. Bring to a boil, then reduce heat to medium and boil for ten minutes. Let cool to lukewarm, then stir in the remaining ½ cup fresh blueberries. Store in the refrigerator.

CRISPY FRENCH TOAST FINGERS WITH BLUEBERRY MAPLE SAUCE

Steps:

• For the crispy French toast fingers: In a food processor, pulse the almonds until coarsely ground. Add the cornflakes, cinnamon, nutmeg, and salt and pulse until the cornflakes resemble the texture of oats. Transfer the cornflakes mixture to a shallow bowl.
• In a medium bowl, whisk together the eggs, milk, maple syrup, and vanilla until well combined.
• Spray a large nonstick skillet or griddle with cooking spray and preheat over medium heat. Working with one piece at a time, dip the bread into the egg mixture until completely moistened and coated but not falling apart, about 30 seconds each. Coat each slice of bread in the cornflakes mixture gently pressing it onto the bread. Place each slice of bread in the skillet and cook over medium-low heat, turning once, until the outside is golden brown and the center is warm, about 6 minutes total.
• For the blueberry maple sauce: In a medium saucepan, combine the blueberries, maple syrup, and orange juice. Bring the mixture to a gentle boil.
• Reduce the heat to medium low and simmer, stirring occasionally, for 2 minutes.
• Transfer the mixture to a blender, or use an immersion blender, and blend until almost smooth. Add more maple syrup to taste depending on the sweetness of the fruit.
• Serve the Crispy French Toast Fingers with the Blueberry Maple Sauce on the side for dipping, if desired.

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

BLUEBERRY MAPLE SAUCE

Steps:

• Combine blueberries, water, lemon juice and cinnamon stick in a 4-cup (1 L) microwavable bowl. Microwave, uncovered, on high (100%) for 5 minutes, stirring once. Stir in sugar and maple syrup. Microwave, uncovered, on high for 3 minutes or until sugar is dissolved and mixture comes to a boil. Let cool.
• Discard cinnamon stick and store sauce in a tightly sealed container in refrigerator for up to 1 month.

BLUEBERRY-MAPLE SYRUP SAUCE

Steps:

• Wash and stem blueberries.
• Place in a deep saucepan and crush.
• Cook over medium heat for 5 minutes.
• Remove from heat and add maple syrup.
• Return to medium heat and cook till thoroughly mixed.
• Remove from heat and serve while hot.
• Good topping for pancakes and ice cream.

LEMON SOUFFLE PANCAKES WITH BLUEBERRY MAPLE SYRUP

Steps:

• In a large bowl, mix flour, sugar, soda, and salt.
• Separate egg yolks from whites.
• Blend buttermilk mix with small amount of water in measure cup. When.
• lumps disappear, add remaining water and stir. Pour into flour mixture.
• and stir to blend.
• In a small bowl, whisk together egg yolks, buttermilk, lemon peel, lemon.
• juice and 2 tblsp melted butter.
• In a deep bowl with mixer on high speed, whip egg whites until they hold.
• stiff, moist peaks.
• Pour buttermilk mixture into flour and blend.
• Add egg whites to flour mixture and fold gently to blend.
• In a small sauce pan on low heat, add remaining 2 tblsp of unsalted.
• butter, maple syrup and blueberries until warm and butter has melted.
• On a buttered hot griddle ovr medium heat, pour batter in 1/3 cup.
• portions without touching. Cook until bubbles begin to appear at sides.
• and turn over. Keep warm and repeat process for remaining batter.
• Serve pancakes with heated blueberry and maple syrup over top.

BLUEBERRY SYRUP

Steps:

• Combine 1 cup blueberries and the lemon juice in a medium saucepan. Cook over medium heat, stirring often, until some berries begin to pop, about 2 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until about half the berries have burst and the liquid has thickened, about 5 minutes.
• Stir in 1/3 cup syrup for a compote consistency and 1/2 cup for a thinner sauce. Add the remaining 1 cup blueberries, raise the heat to medium and simmer, stirring occasionally, until slightly thickened and some whole berries remain, about 5 minutes. Use immediately or refrigerate in an airtight container for up to 1 week.
• Reheat until warm to spoon over pancakes, waffles, French toast, scones, oatmeal or other hot breakfast treats, or grilled pork, chicken or steak. Serve cold over yogurt, ice cream, sorbet, pudding, custard, cheesecake or ricotta toast.

BLUEBERRY SAUCE

Steps:

• Combine blueberries, maple syrup and lemon juice in a medium saucepan and cook gently over low heat, mashing blueberries slightly, until reduced and slightly thickened, about 5 minutes.
• Remove from heat and let cool slightly.
• Stir in basil.
• Serve warm.

BLUEBERRY MAPLE SYRUP FRENCH TOAST

Steps:

• Butter a 13 x 9-inch baking dish.
• Cut the bread into 1-inch cubes.
• Sprinkle HALF of the bread cubes in the baking dish.
• Cut the cream cheese into about 1-inch cubes or smaller, then toss over the bread in the baking dish.
• Sprinkle about 1/4 cup sugar over the cream cheese (if using).
• Sprinkle with 1-1/2 cups blueberries then the remaining bread cubes on top.
• In a large bowl whisk eggs until frothy.
• Add in half and half and maple syrup; whisk until well combined.
• Pour over the bread in the baking dish.
• Cover and chill for a minimum of 8 hours or overnight.
• Remove from the refrigerator 30 minutes before baking.
• Set oven to 350°F.
• Cover with foil and bake for 30 minutes.
• Remove from oven uncover, and continue baking for about 25-30 minutes more, or until golden brown and the center is set.