Summertime Blues

Blueberries are here and at the peak of their season. I enjoy all the berries but, if I could only have one, it would be blueberries. They are delicious out of hand and so easy to use in many ways. My mother often served fresh blueberries in a bowl with cream and a sprinkle of sugar - hard to beat. They are so good for you with a host of nutrients; vitamins, minerals and polyphenols. Call it “Blues Power!”

Here are three recipes that may not be on your radar. We are used to the usual recipes for cobblers, pies and cakes.

Blueberry Soup is not a savory dish. It is a lightly sweet soup, popular in Scandinavian countries and served for breakfast or dessert. It is warm or cold, often with a garnish of whipped cream, yogurt or toasted almonds.

Savory Blueberry and Onion Jam is a chutney that goes well with burgers or on a cheese board.

Savory Blueberry Sauce is great served beside grilled pork, chicken or salmon.

Serve them now, take advantage of the local crop and help support the farms and local agriculture.

BLUEBERRY SOUP

Ingredients:

• 3 cups fresh blueberries, washed and checked for stems

• 2 cups water

• 3 tablespoons pure maple syrup

• 2 tablespoons fresh lemon juice

• ½ teaspoon ground cardamom

• Pinch of salt

• 1 tablespoon plus 1 teaspoon cornstarch dissolved in 1 tablespoon water

Method:

• Place blueberries, water, maple syrup, lemon juice, cardamom and salt in a saucepan and bring it to a boil over medium heat

• Stir in the dissolved cornstarch and cook for about 5 minutes until the berries have burst

• Remove from the heat, cool then refrigerate

• Serve warm or cold with a garnish of whipped cream, yogurt or sour cream
  
  

SAVORY BLUEBERRY and ONION JAM

Ingredients:

• 2 tablespoons olive oil

• 1 medium red onion, diced

• 2 cups fresh blueberries, washed and checked for stems

• ¼ cup balsamic vinegar

• ⅓ cup maple syrup

• 2 tablespoons dark brown sugar

• 2 teaspoons lemon juice

• 1 teaspoon lemon zest

• 1 teaspoon fresh rosemary leaves, minced

• ½ teaspoon salt

• ¼ teaspoon black pepper

Method:

• In a saucepan over medium-low heat, add the olive oil, red onion, salt and pepper

• Cook, stirring occasionally, until the onion has caramelized. About 20 minutes

• Add the blueberries, maple syrup, vinegar, brown sugar, lemon juice, lemon zest and rosemary

• Bring to a boil, lower the heat to medium and cook for about 5 minutes

• Stir with a spoon crushing the berries against the sides of the pan and cook for 5 to 10 minutes more until it has reduced by about ⅓ and has thickened

• Remove from the heat, cool and ladle into a jar. Refrigerate

• This is a refrigerator jam and should not be left on the table for an extended period of time
  
  

SAVORY BALSAMIC BLUEBERRY SAUCE

Ingredients:

• 2 tablespoons olive oil

• ⅓ cup minced red onion

• 1 small clove garlic, minced

• 1 tablespoon fresh rosemary, minced

• 1 teaspoon fresh thyme

• 2 cups fresh blueberries, washed and checked for stems

• ½ cup balsamic vinegar

• 2 tablespoons maple syrup

• ½ teaspoon salt

• ½ teaspoon black pepper

• 2 tablespoons fresh lemon juice

• 1 tablespoon lemon zest

• 2 tablespoons unsalted butter

• 1 teaspoon cornstarch dissolved in 1 teaspoon water

Method:

• Heat a saucepan over medium heat and add in the olive oil, onion, rosemary, thyme, salt and pepper cook for 2 or 3 minutes until the onion has softened

• Add the blueberries, maple syrup, balsamic vinegar, lemon juice and zest

• Bring to a boil, reduce the heat to low and simmer for 5 to 10 minutes until the berries have burst. Stir in the cornstarch and cook for another minute

• Swirl in the butter and check for seasoning

• Serve hot with your favorite grilled entree

A quick dip in a sea of blueberry delights. I hope you try these recipes for it may open a door into the wide range of blueberry versatility.

Enjoy!