5 quick ways with Blueberries

2013 Sept/Oct

We love blueberries. It’s not just that they’re good for us – antioxidants and more – they taste great in their natural state and they cook up really well. Fresh blueberries are easily found into the beginning of October and are available frozen year-round. Blueberries are good food – here are good things to do with them. From the British Columbia Blueberry Council recipes. For lots of good blueberry recipes, go to bcblueberry.com.

Blueberry Bacon Chutney

In a medium pan, fry 1 c. diced thick-sliced bacon until light brown but not crisp. Strain the bacon and reserve 2 T. of the fat. In the same skillet, add the bacon fat, 1 c. blueberries, fresh or frozen, 3 T. finely diced shallot, 4 T. diced Granny Smith apple, 1/2 c. apple cider vinegar, 1/3 c. maple syrup, 1/2 t. ground black pepper and 1/4 t. ground cloves. Bring to a boil and simmer on medium-low heat for 45 – 60 minutes, until thick and reduced. Stir in the cooked bacon and 1 t. grated orange zest. Serve at room temperature with grilled meats and cheeses

Blueberry Daiquiri

Into a blender, place 1-1/2 T. fresh lime juice, 1/2 c. fresh or frozen blueberries and 1-1/2 oz. light rum (we’d suggest 2 oz.). Add 1 c. crushed ice and blend until slushy. Garnish with blueberries skewered on toothpicks circled with a strip of lime peel. Makes 1 cup.

Blueberry Shrimp Salad with Lemon Vinaigrette

In a large salad bowl, toss 3/4 lb. medium shrimp, grilled or boiled, with 1 c. fresh blueberries, 1/2 c. toasted walnut pieces, 1/2 c. cooked edamame or green peas and 4 c. mixed salad greens. Evenly divide salad onto 6 plates and drizzle with a lemon vinaigrette made by whisking 1/4 c. olive oil, 2 T. lemon juice, 1/2 t. sugar or honey, and salt and pepper to taste. Garnish with 1/2 c. crumbled feta cheese. Serves 6.

Blue Witches’ Brew

In a blender, combine 1 pkg. frozen thawed blueberries or 1-1/2 c. fresh,  1-1/4 c. apple juice, 1 c. vanilla ice cream, 1/4 c. milk and 3/4 t. ground cinnamon. Blend until smooth and serve immediately. Makes about 4 cups.

Quick Blueberry Peach Crisp

In a small, heavy saucepan, combine 2 c. fresh or frozen blueberries with 2 c. peeled, diced peaches or nectarines and 2 T. water. Cover and cook over medium-low heat until the blueberries begin to burst, 3 to 5 minutes. In a cup, combine 2 t. cornstarch and 2 T. water; stir into the blueberry-peach mixture along with 2 T. firmly packed brown sugar. Cook, stirring occasionally, until thickened, 2 to 3 minutes. Spoon the blueberry peach mixture into dessert bowls and sprinkle with 1 c. granola without raisins. Serve warm with vanilla ice cream.