Farm Fresh Blueberries

Grown With Love

Farm to Table / Retail

U-Pick / Farmers’ Markets

Seasonal Hours & Location

302-732-9567

kingsleyorchards@gmail.com

24349 Blueberry Lane

Frankford, Delaware 19945

Formerly Ryan’s Berry Farm

Farm Fresh Blueberries

Grown With Love

Farm to Table / Retail

U-Pick

Farmers’ Markets

Seasonal Hours and Location

302-732-9567

kingsleyorchards@gmail.com

24349 Blueberry Lane

Frankford, Delaware 19945

Formerly Ryan’s Berry Farm

Crostini with ricotta cheese, blueberries, and honey.

In the Kitchen with Kingsley Orchards

Many thanks to those who contributed their recipes throughout the years to “Especially Berries”, a recipe book produced by the orchard when it was Ryan’s Berry Farm and Orchard.  To honor the tradition, we thought we would share some of the most popular blueberry recipes found in the book and add some of our own.  Be sure to check back for new additions. Click on headers below to expand that section.  Enjoy!

  • SAUCES

     

    Rich Blueberry Syrup

     

    Pancakes and waffles are the natural plate mates of this syrup, but it’s versatile!  Spoon it over ice cream or pound cake for dessert.  For a buttered version, whisk 2 tablespoons of unsalted butter into each cup of hot syrup just before serving.

     

    3 cups berries (sorted, rinsed, and drained)

    1 ½ cup water

    3 cups sugar

    1/3 cup light corn syrup

    2 to 4 Tbsp. fresh lemon juice (optional)

     

    Place berries and water in blender or processor; puree.  Combine puree and sugar in a large, heavy, non-corroding saucepan.  Heat over medium heat to boiling, stirring often.  Lower heat to medium low; simmer, uncovered, until mixture is translucent (about 10 minutes).

     

    Remove saucepan from heat.  Working over heatproof bowl, press berry mixture through medium mesh sieve with back of spoon.  Stir in corn syrup.  Taste.  Add lemon juice, if needed, for proper tartness.  Serve hot.

     

    Yields:  about 4 cups

     

  • SALADS & VINEGARS

     

    Chicken Salad with Blueberries

     

    6 skinned, boned chicken breasts, halved (about 3 lbs.)

    3 scallions, trimmed and sliced on bias (green parts included)

    3 ribs celery, trimmed and sliced on bias

    1 c. walnuts, halved and lightly toasted

    Zest of 1 orange

    1 ½ cup blueberries

    Creamy Spiced Berry Vinaigrette (see below)

    Favorite salad greens

     

    Make Creamy Spiced Berry Vinaigrette using Blueberry vinegar.  Adjust seasoning to taste; set aside.  In a large skillet, arrange chicken breasts in a single layer without overlapping.  Add enough cold water to cover breasts by 2 inches and season lightly with salt.  Set over medium high heat and poach for 10 to 12 minutes until chicken is tender and cooked through.  Do not allow water to boil.  Remove chicken breasts from skillet; cover and let cool to room temperature.

     

    Pat chicken dry and cut away any remaining cartilage along the breastbone.  Cut meat into bite-sized pieces.  In a mixing bowl, toss chicken with half of vinaigrette and let stand for 30 minutes.  Add scallions, celery, walnuts, and orange zest.  Toss gently and season with salt and pepper.  Add more vinaigrette to taste.  Add blueberries and toss gently.  Serve on platter with favorite salad greens.

     

    Yields:  8 servings

     

     

     

    Fresh Berry Vinegar

     

    This fragrant vinegar is slightly sweet, almost syrupy.  Use in fruit salads, over steamed spinach or other greens, as a dressing for cabbage and slaw, or brush over grilled fruits and poultry.

     

    6 cups fresh blueberries

    1 qt. white wine vinegar

    4 cups sugar

     

    Place fruit in a 3 quart glass bowl and crush with potato masher.  Add vinegar, cover tightly and let stand in cool area for at least 2 days.  The longer the berries steep in vinegar, the stronger the flavor will be.

     

    Pour through strainer into a large non-aluminum pot, pressing to extract as much pulp and juice as possible.  You should get at least 6 cups.  Add sugar.  Bring to a boil, stirring constantly.  Reduce heat and simmer, stirring, cooking 5 minutes more.  Let cool.  Pour into glass containers and cap tightly.

     

    Yields:  2 quarts

     

     

     

    Spicy Berry Vinaigrette

     

    ¼ cup safflower oil

    5 Tbsp. berry vinegar (see above)

    ¼ cup water

    2 Tbsp. blueberries (fresh or frozen)

    1 Tbsp. lime juice

    1 Tbsp. minced shallots

    1 ½ tsp. sesame oil

    1/8 tsp. vegetable seasoning

    Dash of hot pepper sauce

     

    Mix all ingredients and refrigerate in a tightly covered jar for at least 1 hour.

     

    Yields:  about 1 cup (35 calories per Tbsp.)

     

     

     

    Blueberry Carrot Salad

     

    2 cups carrots (cubed to berry size)

    2 Tbsp. vinegar

    2 cups blueberries

    1 egg yolk

    1 tsp. prepared mustard

    Juice of ½ lemon

    1 tsp. sugar

    ½ tsp. salt

    1 cup sour cream or yogurt

    Lettuce

    1 Tbsp. snipped dill or parsley

    2 slices whole wheat bread, toasted

    1 Tbsp. butter

     

    Place carrots in a small saucepan.  Cover with water and bring to a boil over high heat.  Remove and let stand for 5 minutes.  Discard water.  Add vinegar and shake cubes under cover.  Let cool in vinegar.

     

    Wash and chill berries.  In a bowl, blend egg yolk, mustard , lemon juice, sugar, and salt.  Fold in sour cream or yogurt.  Next, fold in berries and carrots, being careful not to break them.  Arrange lettuce leaves in salad bowls and place berry/carrot mixture on top.  Sprinkle with dill or parsley.

     

    Trim crusts from the toast and cut into small cubes.  Heat butter in a small skillet over medium heat.  Add toast cubes and turn with spatula until deep brown.  Sprinkle cubes over salad and serve at once.

     

    Yields:  6 to 8 servings

     

  • DESSERTS

     

    Basic Blueberry Pie

     

    Pastry (for 2 8-inch pies):

    4 cups flour

    1 1/3 cup shortening

    1 tsp. salt

    6 to 8 Tbsp. ice water

     

    Make the pastry dough.  Chill for 30 minutes.  Roll out half in 2 circles and line pie pan (8 to 9 inches).  Set oven to 425 degrees.  Freeze remaining dough for later use.

     

    Filling:

    5 cups fresh or frozen blueberries

    1 cup sugar

    1/3 cup flour

    1 tsp. grated lemon rind

    2 Tbsp. butter

     

    Combine berries with sugar, flour, lemon rind, and salt.  Fill pie shell.  Dot the top with butter and moisten the edges of the pie shell with cold water.  Lift second circle onto the pie and seal edges.  Cut vents for steam to escape and flute edges as desired.

     

    Bake in preheated oven for 15 minutes, then reduce heat to 400 degrees.  Continue baking for 30 to 40 minutes or until the pastry is brown and juice bubbles in the steam vents.  Serve pie warm with spicy hard sauce, whipped cream, or vanilla ice cream.

     

    Yields:  6 to 8 servings

     

     

    Blueberry Crumb Tarts

     

    1 unbaked (9 inch) pie shell

    ½ cup light brown sugar, firmly packed

    ¼ cup flour

    ¼ cup (1/2 stick) butter

    1 Tbsp. water

    ½ cup sugar

    ¼ cup flour

    4 cups blueberries; washed, sorted, and drained

     

    Stir together brown sugar and flour; cut in butter and water until crumbly.  Set aside.  In a large bowl, stir together sugar, flour, and berries.  Toss gently, but well.  Turn into pastry shell.  Sprinkle with topping.  Bake in a preheated 425 degree oven for 40 minutes or until browned.  Serve warm with vanilla ice cream.

     

    Yields:  6 to 8 servings

     

     

    Blueberry Coffee Cake

     

    1/2 cup butter or margarine, softened

    1 cup sugar

    2 eggs

    2 cups flour

    1 tsp. baking powder

    ½ tsp. baking soda

    1 (8 oz.) ctn. sour cream

    1 tsp. vanilla extract

    1 cup frozen or fresh berries

    1 Tbsp. sugar

    1 tsp. cinnamon

    Powdered sugar (optional)

     

    Cream butter until light and fluffy.  Gradually add 1 cup sugar, beating well at medium speed.  Add eggs, one at a time, beating after each addition.

     

    Combine flour, baking powder, and soda; gradually add to creamed mixture, mixing until blended.  Stir in sour cream and vanilla.

     

    Spoon half of batter into a greased and floured 10 inch Bundt pan; sprinkle with blueberries, sugar, and cinnamon.  Top with remaining batter.  Bake at 350 degrees for 45 to 50 minutes.  Cool in pan for 10 minutes; remove from pan and let cool completely on a wire rack.  Sprinkle with powdered sugar, if desired.

     

    Yields:  8 to 10 servings

     

  • BEVERAGES

     

    Blueberry Coladas

     

    A fantastic drink with or without liquor!  This drink is thick and can be thinned to preference with additional water or milk.

     

    6 cups fresh or frozen blueberries

    8 oz. light Rum

    ½ can Coco Lopez coconut cream

    6 cubes crushed ice

    1 cup water

     

    Put blueberries and coconut cream into blender.  On the high setting, blend well until smooth.   Pour out half of mixture and set aside in refrigerator.  Add 4 ounces of rum, 4 ounces of water, and 3 cups of crushed ice (blender should be full.  If not, add more ice).  Blend again until well mixed.  Pour into fun cocktail glasses.  This drink is very thick, like a milkshake.

     

    Yields:  10 to 12 (8 oz) servings

  • BREADS

     

    Blueberry Muffins

     

    1 egg

    ¼ cup butter, melted

    1 cup milk

    2 cups flour

    3 Tbsp. sugar

    1 Tbsp. baking powder

    ¼ tsp. salt

    1 cup blueberries; sorted, rinsed, and dried

     

    Grease muffin tins and set oven at 425 degrees.  Beat egg with butter; stir in milk.  Sift flour with sugar, baking powder, and salt in bowl. Make a well in the center of the flour; add milk mixture and stir quickly and lightly until just combined.  Halfway through stirring, add berries.  The batter should be lumpy.  Fill prepared tins ¾ full of batter and bake for 20 to 25 minutes or until well browned.

     

    Yields:  12 muffins

     

  • JAMS

     

    Freezer Berry Jam

     

    10 cups (3 qt) berries

    4 cups sugar

    1 Tbsp. lemon juice

    1 box pectin

     

    Put berries in blender and puree.  Pour into a large kettle.  Stir in sugar and lemon juice.  Let stand for 10 minutes.  In a small saucepan, mix ¾ cup water with pectin.  Bring to a boil.  Cook for 1 minute, stirring constantly.  Pour into fruit mixture all at once and cook over medium heat for 3 minutes.

     

    Ladle into  screw-top jars; screw lids tight.  Let jars set at room temperature for 24 hours.  Freeze or keep in refrigerator for 3 weeks.

     

    Yields:  10 half-pints

     

Meghan's Semi Homemade  Lemon Blueberry Cream Cheese Cake

1 Yellow Cake Mix - Follow directions on box  add juice of 1 lemon and zest of 1 lemon to mix

Add 2 cup blueberries - fresh or frozen- gently fold in

(If frozen thaw a bit and pat dry dust with some dry batter)

Bake until " just done"  --  according to directions in greased 13X9  cake pan

Cool and frost with a can of Cream Cheese frosting with more lemon zest and fresh blueberries for garnish

 

Refrigerate Cake Serve Chilled 

 

Enjoy

 

 

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24349 Blueberry Lane

Frankford, DE 19945

© 2017 Kingsley Orchards. All rights reserved.

M & M Properties, LLC

Farm Fresh Blueberries

Grown With Love

Farm to Table / Retail

U-Pick

Farmers’ Markets

Seasonal Hours and Location

302-732-9567

kingsleyorchards@gmail.com

24349 Blueberry Lane

Frankford, Delaware 19945

Formerly Ryan’s Berry Farm

Farm Fresh

Blueberries

Grown

With Love

Farm to Table / Retail

U-Pick

Farmers’ Markets

Seasonal Hours and Location

In the Kitchen with

Kingsley Orchards

 

Many thanks to those who contributed their recipes throughout the years to “Especially Berries”, a recipe book produced by the orchard when it was Ryan’s Berry Farm and Orchard.  To honor the tradition, we thought we would share some of the most popular blueberry recipes found in the book and add some of our own.  Be sure to check back for new additions. Click on headers below to expand that section.  Enjoy!

Farm Fresh Blueberries

Grown With Love

Farm to Table / Retail

U-Pick / Farmers’ Markets

Seasonal Hours & Location

302-732-9567

kingsleyorchards@gmail.com

24349 Blueberry Lane

Frankford, Delaware 19945

Formerly Ryan’s Berry Farm

Farm Fresh Blueberries

Grown With Love

Farm to Table / Retail

U-Pick / Farmers’ Markets

Seasonal Hours & Location