Blueberry Posset perfect dish for the season

By Sandy Oliver Special to the News, Special to the BDN
Posted Aug. 21, 2009, at 6:22 p.m.

Bonnie Jardin of Cherryfield, right there in blueberry country, sent this recipe back in 2007 when we were discussing blueberry cake.

“I know you’re looking for blueberry cake recipes,” she wrote, “but I couldn’t resist sending along this one for Blueberry Posset. My mother learned of this dish from an old-time Mainer many years ago; it is one of our family treasures.”

I don’t throw away recipes that people send because you just never know when they will come in handy. I always like to have some blueberry dish or two in blueberry season (and we have Margaret Chase Smith’s cake coming up, too) and gave this one a try myself. I was so glad Bonnie thought to send it in.

It reminded me of a mid-1800s recipe I found once called Black Pudding. It is true that the blueberries when baked are very dark purple, almost black, but I would hate to have you think of blood pudding, sometimes also called black pudding, when you think of this dish, so posset is a better name.

Historically, possets were an almost custardlike beverage, and over time cooks thickened them with bread crumbs. It is the bread in this dish, I think, that led to its being called a posset. It doesn’t matter, anyway, what we call it; it is awfully good.

It reminds me a little of a summer pudding, with the buttered bread mold holding sweetened uncooked berries, but blueberries won’t mush up like raspberries or blackberries will, and so must be baked.

For a dessert like this one, I like using raw sugar or light brown sugar. Plain old white will do. Cinnamon is suggested, but I bet nutmeg is good, too. For no particular reason, I shaved off the crusts. I used a 2-quart souffle dish and slapped a pot lid on it, but you could use a casserole with a lid.

Bonnie’s recipe made a very large pudding, so I have halved the recipe and found it made enough for six to eight. Bonnie said, “Serve with half-n-half or ice cream. Sheer heaven.”

Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. E-mail: tastebuds@prexar.com. For recipes, tell us where they came from. List ingredients, specify number of servings and do not abbreviate measurements. Include name, address and daytime phone number.

Blueberry Posset

Yields 6-8 servings

1 quart blueberries

1/3 cup sugar

Juice of half a lemon

1 teaspoon cinnamon or more to taste

12-15 slices firm white bread

Butter

Cinnamon sugar

Mix berries, sugar, lemon juice and cinnamon together. Grease baking dish. Butter both sides of bread and line the dish bottom and sides with it. Put half the berries in dish, and lay another layer of buttered bread on top, then the remaining berries. Top with a layer of buttered bread and sprinkle with cinnamon sugar. Bake covered 45-50 minutes, or until berries are bubbling-hot. Serve warm or cold with ice cream, cream, or half-and-half.

Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. E-mail: tastebuds@prexar.com. For recipes, tell us where they came from. List ingredients, specify number of servings and do not abbreviate measurements. Include name, address and daytime phone number.

http://bangordailynews.com/2009/08/21/living/blueberry-posset-perfect-dish-for-the-season/ printed on September 21, 2014