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Chicken w/ Blueberry Sauce & Blue Cheese

Februari 14, 2013 Add Comment
SAUTEED CHICKEN 
with BLUEBERRY SAUCE & BLUE CHEESE


2 boneless, skinless chicken breasts halves
1 Tblsp olive oil
1/2 tsp kosher salt, divided
1/4 tsp black pepper
1 Tblsp shallots, minced
1/4 cup dry Maderia or sherry
3/4 cup fresh or frozen blueberries
1/4 cup low-sodium chicken broth
1 Tblsp balsamic vinegar
1 tsp brown sugar
1/4 tsp red pepper flakes (optional)
2 tsp crumbled blue cheese

  • Pound each piece of chicken between plastic wrap to a thickness of 1/2 inch using a meat mallet. After pounding, cut each chicken breast into 2 pieces. 
  • Heat 2 tsp oil in a saute pan over medium-high heat. Season chicken with salt and pepper. Saute chicken on both sides until cooked through, 6 minutes. Transfer chicken to a plate; tent with foil.
  • Saute shallots in pan with 1 tsp oil over high heat, 1 minute. Deglaze the pan with Madeira, cooking until liquid is nearly evaporated.
  • Add blueberries; simmer until berries start to burst, about 2 minutes. Add broth, vinegar, brown sugar, pepper flakes, and remaining 1/4 tsp salt.
  • Crush blueberries with a potato masher; simmer 2 minutes.
  • Place 2 chicken pieces on each plate. Top servings with blueberry sauce; garnish with blue cheese.
recipe directly from Cuisine Lite Spring 2013 magazine

GP: Blueberry Buckle w/ Cinnamon Bourbon Glaze

Desember 20, 2012 Add Comment
Guilty Pleasures has done it again....[this has to be my favorite so far....]

BLUEBERRY BUCKLE with
CINNAMON BOURBON GLAZE


FIRST LAYER:
1 cup butter, room temperature
1/3 cup sugar
1 egg, beaten [I used egg replacer and it worked just fine!]
2 cups flour
2 tsp baking soda
1 cup buttermilk
2 pints blueberries

  • Preheat oven to 350 degrees F. Grease and flour 9x11-in pan.
  • Cream butter and sugar until light and fluffy; beat in egg. 
  • Sift flour with baking soda. Stir dry ingredients, alternating with buttermilk into cream mixture. 
  • Spread mixture in prepared dish. Cover with berries.

SECOND LAYER
1 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup toasted pecans
1/2 cup unsalted butter, cut into pieces
1/2 tsp nutmeg
1/4 tsp ginger

  • Combine all ingredients [use a food processor] until crumbly. Crumble over berries.
  • Bake 1 hour until brown.

CINNAMON BOURBON GLAZE
1/2 cup butter
2/4 cup sugar
2 eggs [again, I used egg replacer and it worked the same!]
1/2 tsp cinnamon
1 Tblsp very hot water
1/2 cup whipping cream
1/2 cup bourbon

  • Melt butter over simmering heat in a double boiler. Beat sugar, eggs, and cinnamon in bowl, then add to butter; add water, stirring until mixture coats back of spoon (7 minutes). 
  • Remove from heat; cool to room temperature. 
  • Beat in whipping cream and bourbon. 


Serve squares of Blueberry Buckle topped with warm Cinnamon Bourbon Sauce. Serves 10-12.




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