Cooking Classics: Fresh Blueberry Filling

Southern Entertaining By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Southern Hostess. KItchen Eseentials. Wooden Spoons. Cooking & Baking TutorialsCooking Classics

The Technique 

Fresh Blueberry Filling

Fresh fruit based fillings are what truly enhance homemade breakfast pastries. Although the growing season for blueberries in the South is still months away, Chilean varieties are abundantly available. Look for them at your local market for a late season, cool weather treat. Fresh Blueberry Filling is the perfect accompaniment to use when preparing a Danish breakfast braid or look for several new ideas in the days ahead.

How To Make Fresh Blueberry Filling For Daniah By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniques

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickFresh Blueberry Filling
makes 1/2 cup

1 1/2 cups fresh blueberries
1/2 cup sugar
2 Tbsp fresh lemon juice

Combine the blueberries, the sugar & the lemon in a 2 quart saucepan. Bring the mixture to a boil over Medium heat, stirring constantly, until thickened, about 5 minutes. The filling should bubble vigorously during the entire cooking process. Stir all over the pot sides & bottom to prevent scorching. When it is the proper consistency, the mixture should just cover the bottom of the saucepan in an even layer. Remove from the heat & transfer to a small bowl. Chill 2 hours or up to 2 days. 

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How To Make Fresh Blueberry Filling

Simplicity always allows fresh fruit fillings to showcase the best they have to offer. The natural pectin in the berries thicken beautifully when reduced even just a short spell on the stovetop.

How To Make Fresh Blueberry Filling For Daniah By Rebecca Gordon Editor In Chief Buttermilk Lipstick Culinary Entertaining Techniquesrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

The main point to know when preparing fruit based fillings is that reducing too much can produce a blend that is too thick. There should be somewhat of a fluid consistency to the mixture before removing it from the heat to allow for additional steam to escape as it cools. 

The Tune
“Symphony No. 40 in G Minor, K. 550” Wolfgang Amadeus Mozart

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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