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| please share your blueberry recipes!
Posted: 7/5/2009 1:17:29 PM | It's blueberry season here in VA, and over the next couple of weeks I plan to pick about a ton of them to use & freeze for the year. A handful of blueberries right out of the freezer is a great snack!
I'd love to have new blueberry recipes to try out, especially savory ones and ones that make the most of the blueberry's own sweetness rather than burying it in sugar. I just made mango blueberry salsa ... soooo good!
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Mango Blueberry Salsa: 2 ripe mangoes, 1 red onion, 1 cucumber or bell pepper, 1 cup blueberries, the hot pepper of your choice, juice of 1/2 lime, salt/pepper to taste. Chop it up, mix it up, eat it up! | |
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| please share your blueberry recipes!
Posted: 7/5/2009 8:36:17 PM | Here in ME we have not started our blueberry season yet, but here are a few recipes:
BLUEBERRY ICE CREAM
1 envolope unflavored geletin
1/2 cup cold milk
1/2 cup milk, heated to boiling
2 cups blueberries
3/4 cup sugar
2 cup whipping cream or heavy cream --whipped
In a 5 cup blender, sprinkle geletin over cold milk; let stand 3-4 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Add berries and sugar; process at high speed until blended. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Fold whipped cream into gelatin mixture. Pour into 8" baking pan and freeze until firm.
BLUEBERRY RELISH
8 cups blueberries
8 cooking apples, pared, cored,sliced
1 teaspoon allspice
1tsp nutmeg
1 teaspoon mace
8 cups sugar
Wash and drain berries. Combine berries and apples in a kettle with sugar and spices. Bring to boiling. Lower heat and simmer until thickened. A spoon test will indicate thickness. Spoon into sterile jars; seal according to manufactures' directions and process in a boiling water bath for 10 minutes. Makes 8 pints of relish. | |
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| please share your blueberry recipes!
Posted: 7/6/2009 11:34:11 AM | Here is an interesting one Blueberry Daiquiri Mousse. The recipe came to me with the large measurements and I have only had it at the wedding i attended.
2 pounds blueberries
1 and 1/2 ounces unflavored gelatin
3 tablespoons lemon rind, grated
3 ounces almond syrup
14 ounces egg whites
1 pound sugar
43 ounces water, boiling
3 ounces lemon juice
6 ounces dark jamaican rum
1 and 1/4 quarts whipped cream
Rinse and drain fresh or frozen berries. Combine 10 ounces of sugar with the gelatin. Dissolve in boiling water. Cool slightly and stir in lemon rind and juice, almond syrup and rum. Chill mixture until partially thickened. Beat egg whites to soft peaks, and gradually add 6 ounces sugar and continue beating until thick and glossy. Whip thickened gelatin mixture until light until fluffy and increased in volume. Fold whipped egg whites and cream gently into gel gelatin mixture. Gently fold in berries. Portion 6 ounce servings into 48 serving dishes. Garnish with whipped cream, whole blueberries and a lemon twist if desired. Makes 48 servings. | |
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| please share your blueberry recipes!
Posted: 7/6/2009 1:04:21 PM | the recipe I use most often requires frozen blueberries ... the only kind reasonably priced in California ...
Breakfast Fruit Smoothie: toss a banana, 1 cup of ice and ice water and 2-3 tablespoons of powdered sugar into a blender ... when that's sufficiently blended ... add 6 to 8 oz. of frozen blueberries ... blend ... pour into a tall glass and serve!
I also use other berries, sometimes mixed berries and/or maybe peaches or mangos ... but blueberries are my favorite!
I make Blueberry Cobbler as well ... just mix the frozen blueberries (enuf to almost fill whatever pan you're using!) with powdered sugar to taste and nutmeg ... prepare Bisquick using thick whipping cream, adding sugar, cinnamon and nutmeg ... plop some of the dough into the well-buttered pan ... add the blueberry mixture ... place spoonsful of the dough intermittently over the top ... and bake at about 400 degrees until the top is browned ...
sometimes I'm overzealous in my blueberry amounts ... so I usually bake with a cookie sheet to catch what might drip over ...
NOW what I need is a great recipe for removing blueberry stains from clothing!
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| please share your blueberry recipes!
Posted: 7/6/2009 9:05:15 PM | A summertime favorite. Also make a great gift...the color in glass bottles is awesome.
Blueberry Liqueur
2 cups blueberries, thaw and drain first if using frozen
1 cup sugar
1/2 cup water
1 cinammon stick
2 drops lemon extract
1 cup 100-proof vodka
1/2 cup brandy
Place blueberries, lemon extract, cinnamon, vodka and brandy in a clean 1-quart or 1/2 gallon glass (plastic can add a bad taste) container and set aside. Make a simple syrup by bringing sugar and water to a boil over medium-high heat, stirring constantly to prevent scorching. When clear, remove from heat and heat let stand until just warm. Pour over blueberry mixture. Seal the container and let stand in a cool, dark place for 1 month. Strain out solids and filter through cheesecloth, or, if you have the patience, coffee filters. | |
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| please share your blueberry recipes!
Posted: 7/7/2009 7:25:34 AM | Make the terrinea during summer - kids enjoy it as a light dessert and it's a nice finish to a barbecue party.
Berry and Banana Terrine
2 envelopes unflavored gelatin
2 cups white grape juice
1/2 cup sugar
6 cups mixed fresh berries and banana slices (strawberries, blueberries, raspberries, blackberries, boysenberries – whatever mix you prefer)
In a small bowl, sprinkle gelatin over 1/4 cup grape juice; let soften 2-3 minutes. In saucepan, heat sugar and 1/4 cup grape juice over medium-high heat until dissolved. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1-1/2 cups grape juice. Place berries in a 4” x 8” glass loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely – remove a few berries if necessary. Refrigerate until firm, at least 3 hours. To unmold, dip bottom of pan in hot water about 5 seconds. Invert onto a serving platter, and shake firmly to release. Cut into 1” slices and serve.
Note: Can garnish with a dollop of whipped cream, toasted coconut and toasted, slivered almonds or pecans.
Blueberry Mango Terrine
1 ripe mango
1 cup blueberries
1 tbsp. shredded fresh mint
2 pkg. unflavoured gelatin
2 cups no-sugar-added pomegranate-mango juice
Peel mango; cut into 1” cubes. In 8” x 4” glass loaf pan, combine mango, blueberries and mint, spreading evenly; set aside. In small bowl, sprinkle gelatin over 1/4 cup water; let stand for 1 minute. Meanwhile, in saucepan, bring pomegranate-mango juice just to boil. Stir in gelatin mixture until dissolved. Let cool to room temperature. Remove 1/2 cup of the juice mixture and set aside; pour remaining mixture over fruit. Place plastic wrap directly on surface; refrigerate until almost set, about 1-1/2 hours. Remove plastic wrap. Pour reserved juice mixture over terrine. Cover and refrigerate until firm, about 4 hours.
Note: Can make ahead and refrigerate up to 24 hours.
To serve, run metal palette knife around edge. Invert serving platter on top. Grasp platter and pan; turn over and firmly shake downward to release from pan. With serrated knife, cut into 1” slices
Blueberry Coconut Tarts
1 cup flour
1-1/3 cups toasted coconut
1/8 tsp. baking powder
1/2 cup butter, preferably unsalted
2 tbsp. water
1 can (14 oz.) condensed milk
2 eggs, beaten
2 cups blueberries
Crust
In medium bowl, combine flour, 1/3 cup coconut and baking powder; stir until blended. Using a pastry blender, cut in butter until coarse crumbs form; mix in 2 tablespoons water; knead to form dough. Wrap in plastic; chill 30 minutes.
Preheat oven to 400ºF. On a lightly floured surface, divide dough into 6 equal pieces; roll each into a 4” circle. Place pastry in 6 individual tart pans, about 3”. Prick bottom crusts; bake 10 minutes. Cool on a wire rack.
In large bowl, combine condensed milk, eggs and remaining 1 cup coconut; stir in blueberries; spoon 1/3 cup mixture into each shell. Bake until filling is set, about 25 minutes. Sprinkle with shredded coconut and serve.
Blueberry Shrimp Salad
1 pkg. (8 oz.) fresh or dried fettuccine
1 /4 cup olive oil
1 tbsp. sugar
2 tbsp. chopped parsley
3 tbsp. lemon juice
2 tsp. grated lemon peel
1/2 tsp. salt, if desired
3-4 drops Tabasco sauce, or to taste
2 cups fresh blueberries
1 pkg. (12 oz.) shrimp, cooked and chilled
1 can (11 oz.) mandarin oranges, drained
Cook fettuccine according to package directions until just barely tender. Drain; rinse under cold running water. Drain thoroughly. In small bowl, combine oil, sugar, parsley, lemon juice, lemon peel, salt and Tabasco. Pour dressing over cold fettuccine. Add blueberries, shrimp and oranges. Toss well. Chill for an 1-2 hours before serving.
Blueberry Vinegar
1 cup blueberries, fresh or frozen
1/2 cup sugar
2 cups white wine vinegar
In a blender, combine all ingredients and puree; strain. Refrigerate until ready to use.
Blueberry, Apricot and Sweet Onion Salad
1/2 cup sliced sweet red onion, can use white
3/4 tsp. kosher salt, or to taste
8 pitted fresh or dried apricot halves
1 tbsp. extra virgin olive oil
2 tbsp. blueberry vinegar
1 cup blueberries, fresh or frozen
2 cups arugula or baby greens, packed
Dressing
4 tbsp. extra virgin olive oil
2 tbsp. blueberry vinegar
In small bowl, whisk olive oil and vinegar until blended.
In small bowl, combine onion and salt; let stand at least 2 hours – can be prepared ahead and refrigerated for up to 3 days. Preheat broiler or grill. If using dried apricots, place in a bowl and cover with boiling water; let stand for 5 minutes; drain. Arrange apricot halves on a broiler pan, skin side up; brush with olive oil. Broil until skins begin to brown, about 3 minutes. Cool; cut in 1/4” slices; set aside.
Rinse salted onion; drain. In a large bowl, toss arugula or greens with half the blueberry dressing; arrange on platter or 4 individual plates. In the same bowl, combine onion and blueberries; toss with remaining dressing; arrange on salad. Garnish with apricot strips.
Blueberry and Blue/Bleu Cheese Salad
1/4 cup safflower oil
3 tbsp. sour cream
2 tbsp. honey
1 tbsp. white vinegar
1 tbsp. poppy seeds
1 tsp. lemon juice
1/2 tsp. salt, or to taste
1/8 tsp. freshly ground black pepper, or to taste
8 cups mixed salad greens
1 cup fresh blueberries
1/2 cup crumbled blue/bleu cheese, preferably gorgonzola
Poppy seed dressing
In a blender, combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper. Process until blended.
In a large bowl, combine salad greens with poppy seed dressing; toss. Place greens on platter or individual plates. Top with blueberries and cheese. If individual plates, top each with 1/4 cup blueberries and 2 tablespoons blue/bleu cheese.
Blueberry, Pineapple and Jalapeño Salad
1 lb. blueberries, fresh or partially thawed
1 lb. pineapple chunks, preferably fresh
1/4 cup rum OR 1 tbsp. rum extract
1-1/2 tbsp. fresh jalapeño peppers, chopped
1 tbsp. lime zest
1/4 tsp. hot sauce, or to taste
mixed salad greens, optional
Combine blueberries, pineapple, rum, jalapeño peppers, lime zest and pepper sauce; mix well. Serve on a bed of mixed salad greens, if desired.
Blueberry Mango Soup
6 cups fresh blueberries, can use frozen
3/4 cup sugar
2 tbsp. lemon juice
1 tsp. ground cardamom
3/4 cup mango purée
1 cup ice or honey wine, can use Muscatel
lemon zest curls for garnish, optional
mango or melon slices for garnish, optional
fresh blueberries for garnish, optional
In a saucepan, combine blueberries, sugar, lemon juice, and cardamom. Bring mixture to a boil over medium-high heat; cook and stir until sugar dissolves, about 7 minutes. Slightly cool mixture; transfer to a blender; purée. In large bowl, combine blueberry purée, mango purée and wine; strain through a fine sieve. Chill. Ladle soup into shallow soup bowls or dessert dishes. Garnish with fresh blueberries, thin melon and/or mango slices, and lemon zest curls, if desired.
Note: Can use as a topping for ice cream, waffles, pancakes or crepes. | |
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| please share your blueberry recipes!
Posted: 7/7/2009 6:33:42 PM | Scrumptious Over the Top Blueberry Coffee Cake
2 cups sifted all purpose flour 1/2 cup milk
2 tsp. baking powder 2 cups fresh blueberries
1/4 tsp salt 1/2 cup sugar
1/4 cup butter 1/4 cup all purpose flour
3/4 cup sugar 1/2 tsp cinnamon
1 egg 1/4 cup butter
Grease & flour an 8 inch square pan. In a large bowl sift together 2 cups of flour, the baking powder, and salt. In a separate bowl cream 1/4 cup of butter and beat in 3/4 cup of sugar. Add the egg and milk and beat well. Add the dry ingredients. Fold the blueberries into the batter. Pour the batter into the prepared pan.
For the crumb topping, mix 1/2 cup of sugar, 1/4 cup of flour and the cinnamon. Cut in 1/4 cup of butter until the mixture makes coarse crumbs. Sprinkle the topping over the batter. Bake at 350 degrees for about 35 minutes or until a toothpick inserted in the middle comes out clean. Makes about 9 servings. Enjoy! | |
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| please share your blueberry recipes!
Posted: 7/8/2009 4:39:38 PM | This is from the Taste of Home website. It's super easy and quick to make. Remember the old fashioned, one pan, chocolate fudge pudding cakes? Same idea!
Blueberry Pudding Cake
Ingredients:
2 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup milk
3 tablespoons butter, melted
TOPPING:
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water
Directions:
Toss the blueberries with cinnamon and lemon juice; place in a greased 8-in. square baking dish. In a small bowl, combine the flour, sugar and baking powder; stir in milk and butter. Spoon over berries.
Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake at 350° for 45-50 minutes or until a toothpick inserted into the cake portion comes out clean. Yield: 9 servings. | |
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mosin
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Joined: 12/1/2008
Msg: 10 | |
| please share your blueberry recipes!
Posted: 7/9/2009 5:57:39 AM | Muffins
Makes six large muffins
2 cups all purpose flour
3/4 cup of sugar or Splenda
1/4 teaspoon salt(rounded)
2 teaspoons baking powder
1 or 1/2 cups blueberries
2 eggs
1/2 cup oil
1 1/2 cups buttermilk
1/2 teaspoon lemon extract(opional)
Preheat oven to 400 degrees.
Mix dry ingredients in a bowl first. Wash the blueberries and mix in with the dry ingredients. Add the rest of the ingredients and mix well.
Grease a six cupped muffin pan, making sure that the entire top of the pan is oiled. Fill all six cups to the top and bake for appox. 28 minutes (your oven may vary).
I use this basic mix with other fruits as well.
Strawberries and add 1/2 packet of strawberry jello.
A entire can of cranberry sauce (whole berry) and omit the sugar.
Subsitute 1/2 the flour with whole wheat flour and add 1 more teaspoon baking powder. | |
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| please share your blueberry recipes!
Posted: 7/9/2009 5:57:46 PM | Easiest blueberry muffins you'll ever make and you can double the recipe with no problem. Not to mention they are awesome - ask my car dealership. I made too many one weekend so I took a dozen to my buddy at the dealership. Got home and he called about an hour later asking if I could make more. Seems the owner loved them and said for every dozen I bring them, he'd knock off $10.00 on any accessory or part I buy or on any service the truck needed.
Blueberry Muffins
1/4 cup butter, softened
1/2 cup sugar
1 egg, broken into a measuring cup, then milk added to measure 1 cup
1-3/4 cups flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1 cup fresh blueberries
In large bowl, cream butter and sugar until fluffy; add egg/milk mixture and beat. Sift dry ingredients together; add them to wet ingredients, stirring until all the flour is moistened – do not beat. Carefully stir blueberries into batter. Fill greased or paper-lined muffin tins 2/3’s full. Bake at 400°F for 20-25 minutes.
Note: Put blueberries in small bowl and sprinkle 1-2 tsp. flour over them; gently mix to coat. This keeps the blueberries from sinking to the bottom of the batter. | |
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| please share your blueberry recipes!
Posted: 7/11/2009 4:43:51 AM | when i lived in maine, i learned to make this amazing blueberry glace:
2 1/2 c sugar
2 c water
4 c blueberries
2 c merlot
boil sugar and water until sugar dissolves. set aside
puree blueberries and process until smooth. strain into a large saucepan and discard solids. add the sugar water and merlot, and bring to a boil. reduce heat and simmer, uncovered 3-4 minutes. cool throughly.
pour mixture into an 8" square baking dish. cover and freeze.
scrape glace with fork. spoon into chmapagne flutes, top with chantilly cream and serve immediately. | |
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| please share your blueberry recipes!
Posted: 7/11/2009 1:22:51 PM | I just got this out of the newspaper. I haven't tried it out yet but maybe this coming weekend. They bake in a six count muffin tin.
BLUEBERRY CAKELETS:
7 tablespoons(3 1/2 ounces) butter, softened, plus extra for greasing
1/3 cup granulated sugar
2 eggs, beaten
1/3 cup self - rising flour
1/4 cup ground almonds
1/2 teaspoons baking powder
1/4 cup milk
finely grated zest of one lime
2 cups fresh blueberries
coarse sugar
1 cup whipped cream
Preheat oven to 350 degrees. Grease 6 muffin cups. Line bases with rounds of parchment paper to prevent sticking.
Combine butter and granulated sugar in a bowl; beat with a mixer at medium speed until light and fluffy.Add eggs, one at a time, beating well.
Fold in flour, almonds and baking powder. Gently stir in lime zest and milk.
Place a layer of berries in the bottom of each muffin cup. Fold remaining berrriesinto the batter. Spoon into muffin cups.
Bake about 25 minutes, until cakelets are springy to the touch. Remove from oven and cool. Run a sharp knife around the edge of each cakelet, then invert pan. Remove paper, and serve, toped with a sprinkle of course sugar and whipped cream. | |
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| please share your blueberry recipes!
Posted: 7/11/2009 4:26:53 PM | Blueberry Chipotle Sauce Yummy
½ to 3/4 cup blueberry preserves
1 chipotle from adobo sauce one chile from the can
1 T. adobo sauce from chipotle can
Mince chipotle - mix all ingredients. Taste- add more adobo sauce if you want. Serve with grilled game meat. The remaining chipotles - adobo sauce may be frozen in a plastic container for future use. | |
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Posted: 7/20/2009 3:39:38 AM | | I tried the blueberry cakelets yesterday and they did not come out as expected. You need a larger muffin tin. Mine was too small. Just blueberry goo on top. They needed more lime zest and possibly less berries. Maybe justs one cup. I will get a different size muffin pan to try them again. I am also going to use berries from my field when they are ready instead of store bought. I'll let you know if they turn out better. | |
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| Ultimat Blueberry Martini
Posted: 7/20/2009 12:43:11 PM | 1 1/2 oz Ultimat Vodka
1/2 oz Patron Citronge Orange Liqueur
2 oz fresh blueberry juice
1 oz fresh mango juice
blueberries for garnish
Pour the ingredients into a c*o*c*k*tail shaker filled with ice. Shake well. Strain into a chilled martini glass. Garnish with fresh blueberries skewered on a c*o*c*k*tail pick. | |
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| Ultimat Blueberry Martini
Posted: 7/20/2009 4:08:44 PM | | classic- I think that might work. My pan held 1/3 cup and the area was too small and it was pure blueberry goo. I'll try the jumbo pan. Thanks. | |
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| Ultimat Blueberry Martini
Posted: 7/20/2009 6:03:16 PM | That Blueberry Liqueur sounds awesome. I'm going to make that one and if it's as good as it sounds, I know what my family members are going to be getting for Christmas...
We don't do the present thing with the adults, so I make food. LOL
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| blueberry recipes
Posted: 7/20/2009 8:04:23 PM | | I've made cherry liqueur for friends and family at Christmas before. I don't know anyone who doesn't love it - awesome on ice cream too! | |
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| blueberry recipes
Posted: 7/20/2009 8:49:41 PM | Friend sent me more blueberry recipes - making 2 pans of the blueberry lemon squares early tomorrow morning - the kids will have something to nibble on. Thinking the salad with the tarragon blue cheese blueberry dressing as a side for whatever is on the grill tomorrow night.
Blueberry Salmon – 1st place in blueberry recipe contest
1 cup blueberries
2 chinook salmon filets, 6-8 oz. each
1/2 fresh ruby red grapefruit
1/2 cup crushed pineapple
2 fresh limes
fresh ground black pepper to taste
1/2 tsp. chili powder
1 small Anaheim chili
2 tbsp. butter
3/4 cup brown sugar
Generously butter a glass baking dish and spread pineapple in the dish. Sprinkle liberally with fresh ground black pepper. Slice the chile into very thin rings and arrange over the pineapple. Squeeze the juice of two limes over the chile slices, then lay the salmon filets over the sliced chile. Peel and trim the grapefruit, and cut it into bite-size chunks and arrange those over the salmon. Top with Oregon blueberries, sprinkle with brown sugar, and season generously with chili powder. Bake at 425° till top is bubbly and salmon is opaque. Serve with rice and fresh steamed asparagus or artichokes.
Blueberry-Lemon Squares – 2nd place in blueberry contest
2 cups rinsed blueberries
2-1/4 cups all-purpose flour
1/2 cup powdered sugar
1/2 lb. butter
4 large eggs
1 tsp. grated lemon peel
1/3 cup lemon juice
1 cup granulated sugar
1/2 tsp. baking powder
Mix flour and 1/2 cup powdered sugar until blended. Mix in butter, cut into small pieces with a large fork until dough holds together when squeezed. Press evenly over the bottom of a 9” x 13” pan. Bake in a 350°F oven until crust is golden brown, about 20-25 minutes. While the crust is baking, whisk eggs together with granulated sugar, lemon peel, lemon juice and baking powder. Stir in blueberries. Pour egg mixture over warm, baked crust. Return to the oven and bake until the filling is firm and does not move when gently shaken, about 20-25 minutes. Sprinkle with teaspoon of powdered sugar and let cool at least 15 minutes. Serve warm or cool.
Blueberry Calfouti – 3rd place in blueberry contest
1 lb. blueberries
3 tbsp. sliced almonds
3 tbsp. unsalted melted butter
3/4 cup sugar
1/4 tsp. salt
4 large eggs
3 egg yolks
1 teaspoon vanilla
1/4 cup brandy
1-1/4 cups whipping cream
2/3 cup all purpose flour
Preheat oven to 350°F. Place almonds on baking sheet and toast until fragrant, about 5 minutes. Coat 6 4-1/2” x 5-1/2” baking dishes with butter and set aside. Place flour, 2/3 cup sugar, salt and almonds in a food processor. Pulse until mixture is finely ground and transfer to medium bowl. Add eggs, egg yolks, 3/4 cup cream and vanilla to flour mixture. Whisk until smooth. Refrigerate bowl for 30 minutes. Wash and dry blueberries and place in a medium bowl. Add brandy and allow to marinate for 30 minutes. Divide the blueberries evenly among the baking dishes. Whisk butter into the batter and pour it over the blueberries. Place dishes on a rimmed baking sheet and bake for 20 minutes. Sprinkle dishes with remaining sugar. Bake until tops are golden and bubbling, about 15 minutes more. Whip the remaining cream. Serve calfouti warm and topped with whipped cream.
Summer Greens with Blueberries & Tarragon Blue Cheese Blueberry Dressing
Combine fresh greens (wild or baby) with edible flowers for a light summer salad. Include any of the following: Nasturtiums, Johnny Jump-Ups, Day Lilies, Spinach, Shiso, Sweet Cecily, Endive, Arugula, Belgian Endive, Lemon Mint, Beet Greens, Mustard Greens, Tarragon Leaves, Garnish with Red Onion and Orange Wedges. Top with blueberries and dressing – recipe follows.
Tarragon Blue Cheese Blueberry Salad Dressing
2 tbsp. blue cheese, crumbled
1 large clove garlic, pressed
1/3 cup blueberry vinegar – purchase ready-made or use recipe that follows
2 tbsp. + 1/2 cup olive oil
1 tsp. honey
1 clove chopped shallot
1 tbsp. fresh chopped tarragon
salt and pepper to taste
In small bowl, mash blue cheese and garlic into blueberry vinegar until cheese is well incorporated. Pouring slowly, in a steady stream, whisk in the olive oil. Add shallot, tarragon and honey. Season to taste with salt and pepper.
Blueberry Vinegar
2 pints blueberries, rinsed and drained
1 quart white vinegar, divided
1/2 cup granulated sugar
At least 2 days in advance of use, make blueberry vinegar. Place blueberries, 1-1/2 cups vinegar and sugar in saucepan; simmer gently for 5 minutes. Cool. Pour into 1-1/2 quart jar with remaining white vinegar. Cover and stand at least 2 days. Strain vinegar as it is used – do not discard blueberries. Store in refrigerator.
Savory Blueberry Sauce
1-1/2 cups blueberries
2 tbsp. chopped shallots or onions
2 tbsp. butter or margarine
2 tbsp. flour
1/2 tsp. dried thyme, crushed
1/4 tsp. dried rosemary, crushed
1/2 cup dry red wine
1/2 cup water
In small saucepan, saute shallots in butter or margarine – see note. Add flour and herbs. Cook and stir until mixture bubbles and thickens. Gradually add wine and water; stir in blueberries. Cook and stir until mixture thickens and boils; simmer 2 minutes.
Note: A versatile sauce that imparts flavour to your meats without the added fat of traditional gravy. Serve with chicken, lamb, pork or ham.
*When serving sauce with pan-fried or braised meats, drain excess fat and prepare sauce in skillet used to cook meat, stirring in crusty bits from the bottom of the pan.
Custard a la Blueberries
4 cups blueberries
4 cups skim milk
8 egg yolks
1 cup sugar
1/4 cup + 2 tbsp. cornstarch
1 tbsp. lemon extract
blueberry coulis – recipe follows
Scald milk by heating in heavy saucepan or double boiler until steam rises from the surface. For microwaves, heat milk 7-10 minutes in microwave-safe bowl until steam appears. In a separate bowl, whisk egg yolks, sugar and cornstarch together. Add half the hot milk to egg mixture and whisk until smooth. Pour egg mixture back into remaining hot milk. If you used a microwave for the first steps, transfer all to a heavy saucepan or double boiler at this point. Cook custard mixture, stirring over medium heat. NEVER BOIL. Custard will thicken and coat spoon when done. Remove from heat and stir in lemon extract. Pour into heat-resistant bowl and cool to room temperature, stirring to release steam. Cover and refrigerate. When ready to serve, top with blueberry coulis and blueberries.
Note: Allow about 1/2 cup blueberries for each serving.
Blueberry Coulis
2 cups blueberries
1/3 cup sugar
1 tbsp. balsamic vinegar
1 tbsp. lime or lemon juice
Blend all ingredients in food processor about 3 minutes. Strain to remove pulp. Refrigerate.
Blueberry Chutney
courtesy Chef Greg Higgins
4 cups blueberries
1 large yellow onion, finely chopped
1/4 cup white wine vinegar
1/4 cup sugar
1/4 cup raisins
2 tbsp. minced fresh ginger
2 tbsp. minced garlic
2 tbsp. Madras curry powder
1/2 tsp. salt
3 tbsp. chopped fresh mint
In a medium non-corrosive saucepan, combine all chutney ingredients, except mint, and bring to a low boil over medium heat. Reduce heat and cook gently until onions are tender and chutney has thickened, about 25-30 minutes. Stir often to avoid scorching. Remove from heat and allow to cool before adding mint.
Note: Serve as sauce on grilled salmon, poultry, pork or Ahi tuna. | |
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