As part of a new Chef Series of receipes, PeeDeeFoodie.com is delighted to share with you recipes from Chef Patty Griffey, owner and chef of Adingdon Manorin Latta, South Carolina. This is the recipe of the month for August 2010:
Blueberries, also known as bilberries, whortleberries and hurtleberries are one of the few fruits native to North America. They are loaded with antioxidents and not only are they tasty, but good for you as well. They are also the key ingredient in this month’s recipe from Chef Patty Griffey of the Dining Room at Abingdon Manor in Latta, SC.
1 stick butter
1 tsp Lemon juice
4 cups fresh blueberries, rinsed and drained
1 cup sugar
1 cup self-rising flour
1 cup sugar
1 tsp vanilla extract
½ cup milk
Accompaniment: Fresh whipped cream or vanilla ice cream blueberries to garnish.
To prepare the filling, preheat oven to 375°F. Place the butter in an 8×8 inch square glass baking dish (no substitutes) and melt the butter in the microwave. In a mixing bowl, combine lemon juice and blueberries. Add the sugar and mix well. Add the blueberry mixture to the baking dish with the melted butter. Do not stir. Make the topping by combining all of the topping ingredients in a small bowl. Pour this mixture over the blueberries and bake 45 minutes, or until brown. Good with peaches or blackberries.
Chef Patty Griffey is a Contributing Bloggerfor PeeDeeFoodie.com, as well as contributor to local newspapers across the Pee Dee and host of Inn the Kitchen on Time Warner Cable. Click Here to learn more about Chef Griffey.
About Fine Dining at Abingdon Manor
Dinner service in the Inn’s restaurant, The Dining Room at Abingdon Manor, is a true culinary experience. With particular emphasis on flavors and freshness the chef concentrates on creating her own versions of classic dishes from a wide range of cuisines and regions of the world.
Intimately lighted individual tables, imported crystal, Villeroy & Boch china, sterling silver and the lyrical melodies of Billie Holiday, Frank Sinatra and Diana Krall await dinner guests at The Dining Room at Abingdon Manor. Entrees change nightly based on the freshest available ingredients. Richly textured with herbs and vegetables from the Inn’s gardens, the dinner service includes amuse gueule, soup, salad, bread, sorbet, entree with accompaniments and dessert.
Recipe, photo and other content copyright Abingdon Manor. Reposted with permission.
About the AuthorKevin Barron is a husband, father, self-described geek, and enthusiastic founder of PeeDeeFoodie.com. He also hosts its companion podcast, the Pee Dee Food Show, which can be found on iTunes and the blog. Learn more about Kevin under the Contributors tab above.
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