KC from G-Free Foodie joins Ryan on Valley’s Gold to make Individual Blueberry Crisps & Farmer’s Daughter Cocktails! {Recipes listed below} Check out Valley’s Gold on PBS: http://valleypbs.org/valleysgold/
Individual Blueberry Crisps (printable version at: http://www.gfreefoodie.com/recipes/detail/1043/)
Ingredients
For the Berries:
2 pints fresh blueberries, rinsed
2 tbsp raw sugar (or light brown sugar)
1 tsp Gluten Free vanilla bean paste (or vanilla extract)
2 tbsp cornstarch or tapioca starch
zest of 1 medium lemon
juice of 1/2 the medium lemon (watch the seeds!)
For the Topping:
1/2 cup Gluten Free Rolled oats
1/4 cup raw sugar (or light brown sugar)
2 tbsp Gluten Free Flour blend
juice of the other half of that lemon (keep the seeds out!)
2 tbsp Extra Virgin Olive Oil (or corn, canola or baking blend oil)
Directions
Heat oven to 350 degrees.
In a large bowl, toss blueberries with other berry ingredients, coating fully. Place four 8 oz or 10 oz ramekins onto a baking sheet, and distribute the blueberries and any remaining juice evenly into the ramekins.
Using the same bowl, mix the topping ingredients together until fully incorporated. Top each ramekin with an even amount of the topping mixture, spreading to cover the berries.
Bake the crisps at 350 degrees, for 30-35 minutes, until berries are bubbling and topping is light brown.
Rest at least 10 minutes before serving.
Farmer’s Daughter Cocktails
Ingredients
1 pint California Strawberries
1 bunch fresh basil
16 oz. club soda, dry vanilla soda or lemon-lime soda
2-3 oz. good-quality vodka, plain, berry or vanilla
2 ounces strawberry basil syrup (recipe follows)
Directions
Chop the strawberries (reserving two nice berries for garnish) and place them in a small bowl. Then roughly chop the basil and add it to the strawberries, stir to combine.
Fill two glasses with ice. Add 1 or 1.5 ounces vodka (depending on your mood, you could even use 2 ounces!) to each glass, and then top the vodka and ice with two heaping spoonfuls of the fresh strawberry-basil mixture. Add 2 ounces of the syrup to each glass, and finish with the soda. Top with a fresh strawberry and enjoy! Repeat often
for the Strawberry Basil Syrup:
2 cups sugar
1 cup water
3 tablespoons chopped California Strawberries
3-5 large leaves fresh basil, torn
Directions:
Warm all ingredients together in a medium saucepan over medium heat, stirring frequently. Once sugar is dissolved and mixture is bubbling, reduce to medium-low heat and cook for 5-7 minutes, adding a little more water if necessary. Remove the syrup from the heat and cool. Use to top desserts, gluten free oatmeal or make Farmer’s Daughter cocktails.
*if you’re storing the syrup, strain the fruit & basil out, and keep in the refrigerator for 1 week.