Sunday, July 31, 2011

BLUEBERRY OVERLOAD

  • Did you know that July is National Blueberry Month? Three years ago we discovered this fact and that the United States Department of Agriculture proclaimed in 1999 that July was National Blueberry Month. We also learned that blueberries are grown in 35 states in the US, and the United States produces over 90% of all of the blueberries in the world.  Significant production of blueberries occurs in Maryland, Western Oregon, Michigan, New Jersey, North Carolina and Washington. So with some research we decided to take a trip to New Jersey, during July to pick blueberries - a superfruit packed with exceptional nutrients and antioxidants and don't forget they are pretty tasty :-)
For the last three years we have been going to Mood's Farm Market to "pick-your-own". 









And from our NJ trips, we have had blueberries overload. But have collected a few ideas on how to be creative in the kitchen with blueberries....we have taste-tested the following recipes and wanted to share them with you!

Grilled Salmon with Quick Blueberry Pan Sauce
Ingredients:
  • 1 tablespoon olive oil plus additional for brushing
  • 3/4 cup sliced shallots
  • 1 garlic clove, thinly sliced
  • 1/4 teaspoon coarse kosher salt plus additional for seasoning
  • 1/4 teaspoon chopped fresh thyme plus additional for seasoning
  • 1/8 teaspoon ground allspice plus additional for seasoning
  • 1 cup fresh blueberries
  • 1/4 cup water
  • 1 tablespoon balsamic vinegar
  • 4 7-ounce salmon steaks or fillets with skin (each about 3/4 inch thick)
  • 3 tablespoons thinly sliced fresh mint, divided


Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 teaspoon allspice. Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, and vinegar. Stir to blend. Mash berries with potato masher or back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Season with freshly ground black pepper. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using. Brush grill rack with oil. Prepare barbecue (medium-high heat). Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, allspice, and black pepper. Grill salmon until just opaque in center, 4 to 5 minutes per side. Transfer to plates. Stir 2 tablespoons sliced mint into warm blueberry sauce. Spoon sauce over salmon and sprinkle with remaining 1 tablespoon mint. Serve immediately.

Recipe courtesy of Bon Appétit










Shrimp and Blueberry Salad










Ingredients:

6 shrimp (cooked)
1 cup salad greens
1/4 cup blueberries
2 tablespoons peas
1 tablespoon pecans (toasted, chopped)
1 tablespoon handful feta (crumbled)
1 tablespoon blueberry vinaigrette
Directions:
1. Assemble salad.


Blueberry Vinaigrette
Ingredients:
1 tablespoon blueberry maple syrup
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon tarragon (chopped, optional)
salt and pepper to taste

Directions:
1. Mix Everything.








Blueberry Maple Syrup

Ingredients:
1 cup blueberries
1/4 cup maple syrup
2 tablespoons sugar
1 tablespoon lemon juice

Directions:
1. Simmer everything in a sauce pan for 10 minutes.
2. Strain the syrup through a fine mesh. (optional)

Recipe courtesy of www.closetcooking.com


Blueberry Bread Pudding
Ingredients:
(16-ounce) French bread loaf, cubed
  • (8-ounce) package cream cheese, cut into pieces
  • 3 cups fresh blueberries, divided
  • large eggs
  • 4 cups milk
  • 1/2 cup sugar
  • 1/4 cup butter or margarine, melted
  • 1/4 cup maple syrup
  • (10-ounce) jar blueberry preserves

Preparation:

  • Arrange half of bread cubes in a lightly greased 13- x 9-inch pan. Sprinkle evenly with cream cheese and 1 cup blueberries; top with remaining bread cubes.
  • Whisk together eggs, 4 cups milk, sugar, butter, and maple syrup; pour over bread mixture, pressing bread cubes to absorb egg mixture. Cover and chill 8 hours.
  • Bake, covered, at 350° for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving.
  • Stir together remaining 2 cups blueberries and blueberry preserves in a saucepan over low heat until warm. Serve blueberry mixture over bread pudding. Garnish, if desired.
Recipe courtesy of Southern Living

  • Blueberry Lemonade 

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