Bar Harbor Jam Breakfast Waffles
2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
2 eggs, separated
1/4 cup melted butter or margerine
Heat waffle iron while mixing batter. Sift together dry ingeredients. Slowly stir in milk, beaten egg yolks, and melted butter/margerine. Fold in egg whites, which have been stiffly beaten. Bake in hot waffle iron. Yield: 6 waffles.
Serve with Bar Harbor Jam's Wild Blueberry Toppping or Maine Maple Syrup.
Wild Blueberry Dressing
1/2 cup Bar Harbor Jam’s Wild Blueberry Topping
1/2 cup water
1 tablespoon olive oil
1/2 teaspoon fresh lemon rind
1/4 cup lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Combine all ingredients in a small bowl and stir until thoroughly blended. Pour into a salad dressing carafe and chill. Shake well before serving; goes great with fresh salads, steamed vegetables, fresh fruit salads, or grilled fish & chicken.
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Wild Blueberry Toppping
Wild Blueberry Horseradish Cream Cheese Dip
8 oz. cream cheese, softened
3 tablespoon Bar Harbor Jam’s Maine Wild Blueberry Jam
2 tablespoon Horseradish
1/4 cup mayonnaise
1/4 teaspoon salt
4 slices crisp cooked bacon, chopped
Pepper to taste
Mix all ingredients together well and refrigerate one hour before serving - serve with crackers, veggies or chips.
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Maine Wild Blueberry Jam
The Bar Harbor Breakfast Burrito
Want to make a special treat for breakfast? Try this fun recipe combination:
1 package Bar Harbor Jam’s Wild Blueberry Pancake Mix
1 dozen eggs
1 package breakfast sausage or chorizo
Mix pancake batter as directed on package and let stand. Cook package of sausage and drain. Preheat skillet for pancakes. Scramble eggs and add sausage; mixing thoroughly – let stand. Ladle pancake batter on heated skillet to form 8 – 10 inch pancakes. Sprinkle blueberries from mix package on pancakes before flipping. When bubbles pop on pancakes flip over and cook until golden brown. Roll egg and sausage into pancakes like a tortilla and serve with maple or Wild Blueberry syrup.
Makes 6 burritos.
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Wild Blueberry Pancake Mix
Pork Tenderloin with Maine Wild Blueberry Compote/Glaze
From the Maine Wild Blueberry Cookbook – available through the Bar Harbor Jam Company.
Preheat oven at 325ºF
Compote Glaze
In large skillet or pan prepare the following:
2 large Vidalia onions
2 tablespoons of peanut oil
1 teaspoon of chicken stock
1 teaspoon of brown sugar
Slice onions into very thin rings. Place all ingredients in pan and cook (covered) over low heat for 15–20 minutes until caramelized. Add 2 roughly chopped crisp apples; delicious or hard ginger goldens will do well. Continue to caramelize at low heat for another 15-20 minutes. Add 3 tablespoons of favorite whisky; single malts work well (none for the cook at this point!). Turn up the heat to HIGH and add a jar of Bar Harbor Jam's Wild Blueberry Chutney. Continue to cook at HIGH until it deglazes and turn off heat just as liquid cooks away. Add in 1⁄2 cup coarsely chopped walnuts and set pan aside to cool.
Prepare a 1 1⁄2 - 2 pound pork tenderloin by splitting it down the middle and flattening it with a wide chef’s knife. Spread about + of the glaze across the split tenderloin and roll up the meat, securing it with string or toothpicks. Brush outside of loin with melted unsalted butter. Bake (covered) loin on a wire rack at 325º F for 40-50 minutes. Uncover for last 15-20 minutes if you desire a more crisp skin.
Optional: piercing loin with cloves during baking will add an extra kick! Remove from oven when done and let sit for 10-15 minutes before carving into thin wheels. Glaze slices with remaining compote mixture.
Serves 4-6 people.
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Wild Maine Blueberry Chutney
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