Chilled Fresh Blueberry Soup
Chef Lou Piuggi, United Nations Delegates Dining Room, Restaurant Associates
Fresh blueberries 4 quarts
Apple juice 1 cup
Honey 3/4 cup or to taste
Lemon juice 1/2 cup
Grated lemon peel (yellow part only) 1 tablespoon
Ground cardamon 2 teaspoons
Vanilla yogurt or crème anglaise 1 cup
In a blender or food processor, combine blueberries, apple juice, honey,
lemon juice, lemon peel and cardamon; strain through a fine sieve.
Chill mixture. Serve soup in chilled large wine glasses or bowls, with a swirl
or dollop of yogurt, and cardamon sugar cookies, if desired.
Recipe Provided by Blueberry.org
Blueberry Mango Colada Salad
2 cups fresh blueberries
2 mangos, peeled, seeded and sliced (about 1-3/4 cups)
1/4 cup frozen piña colada mix, thawed
1 tablespoon dark rum (optional)
In a large bowl, combine blueberries, mangos, piña colada mix and rum. Into 4 martini glasses or dessert dishes, spoon fruit mixture, dividing evenly. Garnish with blueberries, mango slices and thin lime slices threaded onto long toothpicks, if desired.
Salmon and Blueberry Salad With
Red Onion Vinaigrette
1 medium-sized red onion, thinly sliced in half rings
1/4 cup Regina red wine vinegar
1 teaspoon sugar
1 teaspoon salt, divided
1/4 teaspoon ground black pepper, divided
3 tablespoons olive oil, divided
1-1/2 pounds salmon fillet, cut crosswise in 4 portions
6 cups lettuce leaves in bite-sized pieces
1 cup fresh blueberries
In a microwaveable cup, combine onion, red wine vinegar, sugar, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper; cover loosely with plastic wrap; microwave on high power for 1 minute. Let stand, stirring occasionally, until onions turn pink, about 15 minutes. Meanwhile, preheat grill or broiler. Brush 1 tablespoon of the olive oil on both sides of the salmon fillets; sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper.
Grill or broil salmon, skin side down, until just cooked through, about 6 minutes. Divide lettuce leaves among 4 dinner plates; place salmon in the center. With a slotted spoon, remove onions from vinegar; scatter onions, along with the blueberries, over and around the fish. Whisk remaining 2 tablespoons of the olive oil into the vinegar mixture; drizzle vinaigrette over salmon.
Wild Blueberry Chicken Breasts
1/2 teaspoon Cajun spice or more to taste
4 halves boneless, skinless chicken breasts
3 cloves garlic, finely chopped
1 medium onion, finely chopped
2 teaspoons olive oil
1/3 cup red wine
2 cups wild blueberries
1 teaspoon grated lemon rind
salt and pepper to taste
Dust chicken breasts with Cajun spices. Saute in olive oil until brown and almost cooked through, 7 to 10 minutes. If thick, cover and cook for 3 to 4 minutes more. Remove chicken breasts from pan and keep warm. In same pan, saute garlic and onion until transparent, scraping remaining bit of chicken from pan. Add red wine and cook down until most of the liquid is evaporated. Add wild blueberries, lemon rind and salt. Simmer for 5 minutes. If wild blueberries are frozen, cook until berries are heated through. Add salt and pepper to taste. Remove from heat and let sit for 5 minutes for flavors to blend. Spoon over chicken breasts and serve.
Blueberry Spinach Salad
From Settings on the Dock of the Bay from
the Assistance League of the Bay Area in Webster.
1 shallot, minced
1-1/2 pints fresh blueberries, divided
3 tablespoons sugar
1 teaspoon salt
1/3 cup raspberry vinegar
1 cup vegetable oil
2 bunches leaf spinach, trimmed
2/3 cup crumbled blue cheese
1/2 cup chopped toasted pecans
For dressing: In a blender or food processor, blend shallot, 1/2 pint blueberries, sugar, salt, vinegar and oil until smooth.
For salad: Rinse spinach and pat dry. In a bowl, combine spinach, remaining 1 pint blueberries, cheese and pecans. Add dressing and toss to mix well. Makes 8 servings.
Blueberry Chicken Salad
With Celery Seed Dressing
Although she doesn't have time to cook much during blueberry season, Texas blueberry grower Sherryl Beard offers this summery salad recipe. We used mixed salad greens at a ratio of 1 cup greens to 1 cup chicken salad. Use more or less depending on your taste. We also used packaged roasted almond slivers.
3 cups diced cooked chicken
3/4 cup diced celery
1 cup fresh orange sections
1/2 cup slivered almonds
1 cup fresh blueberries
1 cup halved seedless grapes
Salad greens
Celery Seed Dressing (recipe follows)
Combine chicken, celery, orange sections, almonds, blueberries and grapes. Toss with salad greens and chill. Just before serving, toss with Celery Seed Dressing or your favorite fruit dressing. Makes 6 to 8 servings.
Celery Seed Dressing:
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon paprika
1 tablespoon celery seed
2 drops hot pepper sauce
1/2 teaspoon grated onion
2 tablespoons honeyM
1/3 cup white wine vinegar
1 cup vegetable oil
Combine mustard, salt, paprika, celery seed, pepper sauce, onion, honey, vinegar and oil in a bowl and beat thoroughly. Chill several hours. Makes 1 1/2 cups dressing.
Blueberry Salad
Jane and Michael Stern call this a salad in The Blue Willow Inn Cookbook (Rutledge Hill Press, but it's like a delicious dessert. The much-acclaimed inn is in Social Circle, Ga. You don't have to wait for blueberries to be in season to make it.
1 (8-ounce) can crushed pineapple
1 (6-ounce) package blueberry or
blackberry-flavored gelatin
3 cups boiling water
1 (16-ounce) can blueberries, drained
1 (8-ounce) container sour cream
1/2 cup sugar
1 (8-ounce) package cream cheese, softened
1/2 cup chopped pecans
Drain pineapple, reserving juice. Dissolve gelatin in boiling water. When thoroughly dissolved, stir in pineapple juice. Chill until it is the consistency of unbeaten egg whites. Stir in pineapple and blueberries. Pour into 2 (10-by-6-by-1 3/4-inch) pans and chill until firm. In a bowl, combine sour cream, sugar and cream cheese. Mix until smooth. Spread over salad and top with pecans.
Blueberry Steamed Pudding
5 tablespoons butter, divided
1 tablespoon plus 3/4 cup sugar, divided
4 cups fresh or frozen (unthawed) blueberries, divided
1/2 cup flour
1/2 cup vanilla yogurt
1 teaspoon vanilla extract
6 eggs
Using l tablespoon of the butter, grease a 1 1/2-quart microwaveable round baking dish or bowl and sprinkle with the 1 tablespoon sugar; set aside.
In a large microwaveable dish, toss 2 cups blueberries and the remaining 3/4 cup sugar. Cover loosely with clear plastic wrap and microwave on HIGH (100 % POWER)* until blueberries are tender, about 4 minutes.
In the container of a food processor, combine cooked blueberries, flour, yogurt, vanilla and the remaining 4 tablespoons butter; process until smooth. Add eggs; pulse to blend.
Pour mixture into the reserved buttered dish; stir in remaining 2 cups blueberries. Cover dish loosely with plastic wrap; microwave on HIGH until set in the center, 12 to 14 minutes. Prick plastic wrap to release steam; cover dish with a large plate and let stand 20 to 30 minutes. Uncover and remove plastic wrap; invert pudding onto a serving plate.
Serve warm with additional vanilla yogurt, if desired.
Foods For Flawless Skin
