Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons cold butter, cut into small cubes
- 1 cup cold buttermilk
- 2 tablespoons vegetable oil
- 2 cups fresh or frozen blueberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Medium saucepan
- Wooden spoon
Step-by-Step Instructions:
1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse meal.
3. Add the buttermilk and oil to the flour mixture and stir until just combined.
4. Turn the dough out onto a lightly floured surface and knead for 1 minute. Pat the dough into a circle about 1/2-inch thick. Cut into 8 wedges and place on the prepared baking sheet.
5. Bake for 15-20 minutes, or until golden brown.
6. Meanwhile, in a medium saucepan, combine the blueberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring often, until the mixture thickens and the blueberries are softened, about 10 minutes.
7. Serve the warm rieska with the blueberry jam.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: 425°F
Serving Size: 8
Nutritional Information (per serving):
Calories: 270
Fat: 9g
Carbohydrates: 43g
Protein: 4g
Substitutions for Ingredients
- All-purpose flour: whole wheat flour
- Butter: margarine
- Buttermilk: plain yogurt
- Blueberries: any other berry
- Sugar: honey
Variations:
- Add 1/2 teaspoon ground cinnamon to the flour mixture
- Add 1/2 cup chopped walnuts to the blueberry jam
Tips and Tricks:
- Make sure the butter is cold when adding it to the flour mixture
- Use fresh or frozen blueberries for the jam
Storage Instructions:
Rieska can be stored in an airtight container at room temperature for up to 3 days. The blueberry jam can be stored in an airtight container in the refrigerator for up to 1 week.
Reheating Instructions:
Rieska can be reheated in a 350°F oven for 5 minutes. The blueberry jam can be reheated in a saucepan over medium heat for 5 minutes.
Presentation Ideas:
Serve the rieska and blueberry jam on a platter with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
Garnish with a sprinkle of powdered sugar or a sprig of mint.
Pairings:
Pair with a cup of hot tea or a glass of cold milk.
Suggested Side Dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting Advice:
If the dough is too sticky, add a little more flour. If the blueberry jam is too thick, add a little more lemon juice.
Food Safety Advice:
Make sure to use clean utensils and surfaces when preparing the rieska and blueberry jam.
Food History:
Rieska is a traditional Finnish flatbread that is usually served with butter and jam.
Flavor Profiles:
This dish has a sweet and tart flavor from the blueberry jam and a light and fluffy texture from the rieska.
Serving Suggestions:
Serve as a snack or as a light dessert.
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Region: Finnish