Blueberries in the Snow & The Violet Beauregarde

Blueberries in the Snow

Recipe courtesy of Amy Wysocki of S. Kamphius Blueberries in Holland
skamphuisblueberries.com

Ingredients

• 1 cup flour
• 1/2 cup margarine or butter (1 stick)
• 1/3 cup + 3 Tablespoons powdered sugar
• 1/2 cup chopped nuts
• 8 ounces cream cheese
• 1 Tablespoon milk
• 8-ounce tub of Cool Whip
• 4 to 5 cups blueberries
• 3/4 cup sugar
• 2 Tablespoons cornstarch
• 1 Tablespoon lemon juice 

Step 1

Crust: In a bowl, mix flour, margarine, 3 Tablespoons of powdered sugar, and nuts. Press into an 8 x 11 pan. Bake 12 minutes at 350 F.  Cool.

Step 2

Blueberry topping: In a saucepan, combine 1 cup blueberries with the sugar, cornstarch and 1/4 cup of water. Bring to a boil and simmer 2 minutes. Stir in the lemon juice. Then add the rest of the blueberries and stir. Cool.

Step 3

Filling: Mix or beat cream cheese, 1/3 cup powdered sugar and a Tablespoon of milk until smooth. Fold in the Cool Whip. 

Step 4

Spread the filling in the cooled crust. Pour the cooled blueberry mixture over it. Refrigerate until it’s time to serve it.  

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The Violet Beauregarde Craft Cocktail

Recipe courtesy of Kim Neppel of Coastal Society Craft Cocktail Bar, Boutique & Eatery in Douglas
coastalsociety.com

Ingredients

• Handful of fresh blueberries
• 1/2-ounce blueberry cocktail syrup (recipe below)
• 1-1/2 ounces gin
• 3/4 ounce lemon juice
• 1/2 ounce violet liqueur 
• 3/4 ounce aquafaba (or 1 egg white) 

Step 1

Place the blueberries and blueberry cocktail syrup in a chilled cocktail shaker. Muddle the berries at the bottom of the shaker.  

Step 2

Add the remaining ingredients, then fill the shaker with ice. Shake vigorously for 10-12 seconds. 

Step 3

Strain into a coupe cocktail glass, garnish with blueberries and edible flowers and enjoy! 

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Blueberry Cocktail Syrup

Ingredients

• 1 cup blueberries
• 1 cup sugar
• 1 cup water

Step 1

Bring the water to a boil. Add the sugar and berries, turn off the stove and let the mixture cool.

Step 2

Strain the syrup into a jar through cheesecloth, making sure all the berries are strained out. Store in refrigerator.