SUMMERTIME BLUES COLOR 'EM DELICIOUS IN A MULTITUDE OF RECIPES.Byline: Natalie Haughton Food Editor With summer comes an abundance of blueberries - those vibrant native American jewels with sweet, mild flavor. More than likely, the taste of delicious blueberry blueberry, plant of the large genus Vaccinium, widely distributed shrubs (occasionally small trees) of the family Ericaceae (heath family), usually found on acid soil. They are often confused with the related huckleberry. muffins, blueberry cobbler, blueberry tarts and blueberry coffee cakes comes to mind. But there are plenty of other good eating options beyond sweets for these gems. Blueberries can go in a martini, salsa, borscht or steak sauce, notes Linda Dannenberg, author of the recently released ``True Blueberry'' (Stewart, Tabori & Chang; $22.50), who could never find enough ways to use them. She recommends a blueberry vinaigrette with sole, a corn and blueberry relish, a lobster salad with blueberry-beet sauce and cucumber salad garnish or a blueberry-cured salmon gravlax grav·lax n. Raw, thinly sliced, cured salmon seasoned with dill and served usually as an appetizer. [Swedish : grava, to bury (from the original process of curing it in the ground); see . ``The recent health news alone makes the blueberry - high in fiber, loaded with vitamins A and C, low in calories (about 80 per cup) and sodium, and of course, fat-free - a riveting and deserving subject,'' she says. In some studies, the fruit, a powerful antioxidant antioxidant, substance that prevents or slows the breakdown of another substance by oxygen. Synthetic and natural antioxidants are used to slow the deterioration of gasoline and rubber, and such antioxidants as vitamin C (ascorbic acid), butylated hydroxytoluene , has been shown to help lower cholesterol, promote urinary tract health and help prevent age-related macular degeneration Age-related macular degeneration (ARMD) Degeneration of the macula (the central part of the retina where the rods and cones are most dense) that leads to loss of central vision in people over 60. . ``Blueberries have grown wild in Europe, Canada and the United States The United States and Canada share a unique legal relationship. U.S. law looks northward with a mixture of optimism and cooperation, viewing Canada as an integral part of U.S. economic and environmental policy. for thousands of years,'' notes Dannenberg, adding that wild blueberries are known as low-bush because they grow low to the ground (just 1 or 2 feet tall). The first commercial production of cultivated (commonly known as high-bush blueberries because they grow on treelike shrubs 5 to 8 feet tall) began in North America North America, third largest continent (1990 est. pop. 365,000,000), c.9,400,000 sq mi (24,346,000 sq km), the northern of the two continents of the Western Hemisphere. around 1912, says Mark Villata, executive director of the U.S. Highbush Blueberry Council in Folsom, Calif. Today some 30 to 40 high-bush varieties (the ones you'll find most often in supermarkets) are grown in 38 states and British Columbia British Columbia, province (2001 pop. 3,907,738), 366,255 sq mi (948,600 sq km), including 6,976 sq mi (18,068 sq km) of water surface, W Canada. Geography from April to October. Among the top producers are Michigan, Oregon, New Jersey, North Carolina North Carolina, state in the SE United States. It is bordered by the Atlantic Ocean (E), South Carolina and Georgia (S), Tennessee (W), and Virginia (N). Facts and Figures Area, 52,586 sq mi (136,198 sq km). Pop. , Georgia, Washington and British Columbia. With California coming on as an active blueberry producer in the last five years - marketing berries from April through May - the U.S. growing season growing season, period during which plant growth takes place. In temperate climates the growing season is limited by seasonal changes in temperature and is defined as the period between the last killing frost of spring and the first killing frost of autumn, at which has been extended. California produced about 8.5 million pounds this year, about 3 percent of the crop. Blueberries are now available year-round with imports from Chile, Argentina and New Zealand New Zealand (zē`lənd), island country (2005 est. pop. 4,035,000), 104,454 sq mi (270,534 sq km), in the S Pacific Ocean, over 1,000 mi (1,600 km) SE of Australia. The capital is Wellington; the largest city and leading port is Auckland. from November through March. Driven by the health aspects of the fruit, per capita [Latin, By the heads or polls.] A term used in the Descent and Distribution of the estate of one who dies without a will. It means to share and share alike according to the number of individuals. consumption of fresh and frozen blueberries in the United States United States, officially United States of America, republic (2005 est. pop. 295,734,000), 3,539,227 sq mi (9,166,598 sq km), North America. The United States is the world's third largest country in population and the fourth largest country in area. has increased about 47 percent in the last decade - going from 13 ounces per person in 1994 to 19.1 ounces (or about 1 1/2 pints) last year, according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. the North American North American named after North America. North American blastomycosis see North American blastomycosis. North American cattle tick see boophilusannulatus. Blueberry Council. While a blueberry's size doesn't indicate ripeness or sweetness, its color does. Look for firm, plump, dry berries with deep purple-blue to blue-black color with smooth skins and a silvery sheen. Avoid soft, mushy mush·y adj. mush·i·er, mush·i·est 1. Resembling mush in consistency; soft. 2. Informal a. Excessively sentimental. See Synonyms at sentimental. b. or shriveled shriv·el intr. & tr.v. shriv·eled or shriv·elled, shriv·el·ing or shriv·el·ling, shriv·els 1. To become or make shrunken and wrinkled, often by drying: fruit. Keep berries refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. in the plastic container and rinse just before using. Use within 10 days of purchase. Wild blueberries are smaller, more fragile and have more intense flavor than cultivated ones, points out Dannenberg, but you generally can use them interchangeably in recipes and cooking. Cultivated berries have a more delicate flavor and contain more moisture. Look for wild ones frozen (you won't find fresh ones unless you live in Maine) in health food stores (or go to www.wymans.com for information). Natalie Haughton, (818) 713-3692 natalie.haughton(at)dailynews.com NEW YORK STRIP Noun 1. New York strip - steak from upper part of the short loin strip steak beefsteak - a beef steak usually cooked by broiling STEAK WITH BLUEBERRY-PORT SAUCE 2 tablespoons minced shallots 1 cup fresh OR thawed frozen blueberries 1 1/2 cups port 1 cup beef broth 2 teaspoons sugar 1 teaspoon chopped fresh rosemary 1 tablespoon unsalted butter 4 (8-ounce) New York strip steaks 2 tablespoons canola oil Salt and freshly ground black pepper In a saucepan, combine shallots, blueberries, port, broth and sugar and bring to a boil over medium-high heat. Boil about 45 minutes to 1 hour, until reduced to 1/2 cup. Remove from heat and stir in rosemary and butter. Keep warm. Heat a charcoal grill or preheat a gas grill to high. Pat steaks dry, brush both sides with oil and season to taste with salt and pepper
From ``Very Blueberry'' by Jennifer Trainer Thompson. BLUEBERRY STUFFED FRENCH TOAST 1 loaf (14 ounces) challah bread 4 ounces cream cheese 2 cups fresh OR frozen blueberries, rinsed and well drained (if fresh) 8 eggs, beaten 1 1/2 cups milk 1/4 cup maple syrup 1/4 cup butter, melted Remove crust from bread; cut into 1-inch cubes (makes about 10 cups). Cut cream cheese into small cubes. Grease a 9x9x2-inch baking dish. Place 1/2 of bread cubes in dish. Sprinkle with cream cheese cubes and 1 cup blueberries. Top with remaining bread cubes and 1 cup blueberries. In a bowl, beat together eggs, milk, maple syrup and butter until well combined. Carefully pour over bread mixture. Bake in a preheated 350-degree oven about 1 hour, until a knife inserted in center comes out clean, covering with foil if edges brown too much. To serve, cut into squares. Accompany with additional maple syrup, if desired. Makes 9 servings. From Elaine Herbert, chef/owner, Yelton Manor Bed & Breakfast, Michigan. BLUEBERRY-BLUE CHEESE DIP This perfect blend of delicate sweetness and tangy, full-bodied flavor comes together in a snap. Serve with fresh raw vegetables, crackers or apple slices. 6 ounces Danish blue OR Maytag blue cheese Maytag is a blue cheese produced on the Maytag Dairy Farms outside of Newton, Iowa (the home of the Maytag Corporation). In 1941, Iowa State University developed a new process for making blue cheese from pasteurized milk (instead of traditional sheep's milk). , crumbled 1 1/2 cups fresh OR thawed frozen blueberries 1 (8-ounce) package cream cheese 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 to 1/2 teaspoon hot chile sauce 1/2 cup finely sliced green onion, green part only 1/2 cup chopped walnuts Place blue cheese and blueberries in bowl of a food processor fitted with metal blade and blend until smooth, about 2 minutes. Transfer mixture to a bowl and stir in remaining ingredients. To give the flavors time to meld, cover and refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. at least 1 hour or as long as 3 days. Makes 3 cups. From ``Very Blueberry'' by Jennifer Trainer Thompson. BLUEBERRY WALDORF SALAD 1/4 cup frozen orange juice Noun 1. frozen orange juice - orange juice that has been concentrated and frozen orange-juice concentrate concentrate - a concentrated form of a foodstuff; the bulk is reduced by removing water orange juice - bottled or freshly squeezed juice of oranges concentrate, thawed 2 cups fresh blueberries, rinsed and well drained 2 tablespoons honey 1 tablespoon lemon juice 1 tablespoon sugar 2 teaspoons Dijon mustard 1/4 teaspoon salt 1 cup canola oil 2 Granny Smith apples 1 cup toasted pecan halves 2 cups sliced celery 8 ounces (about 6 cups) baby spinach In a blender container, combine orange juice concentrate, 1 cup blueberries, honey, lemon juice, sugar, mustard and salt; blend until smooth. With blender running, gradually drizzle in oil until a thick dressing forms. Core and quarter apples; slice quarters crosswise. In a large bowl, toss apple slices, pecans, celery and remaining 1 cup blueberries. Arrange spinach on cold plates; top with blueberry-apple mixture, dividing evenly. Stir dressing then drizzle over salad. Makes 6 servings. From Nancy Jessup, executive chef, Mangia Restaurants, New York City New York City: see New York, city. New York City City (pop., 2000: 8,008,278), southeastern New York, at the mouth of the Hudson River. The largest city in the U.S. . BLUEBERRY SAUCE 2 cups fresh OR frozen blueberries 2 tablespoons sugar 1 tablespoon EACH lemon juice and water In a medium saucepan combine all ingredients. Place over medium heat and cook about 5 minutes until berries are soft. Serve warm over pancakes or waffles OR chill and serve over cheesecake or angel food cake slices. Makes enough for 8 servings, about 3/4 cup. BLUEBERRY-LIME SALSA 1 small jalapeno pepper 2 1/2 cups fresh blueberries 1/2 small red onion 1/2 small red bell pepper, cored and seeded 3 tablespoons fresh lime juice 1/2 teaspoon coarse sea salt 1/2 cup loosely packed finely julienned fresh basil 1/3 cup loosely packed coarsely chopped cilantro 1 tablespoon extra-virgin olive oil 1/2 teaspoon freshly grated ginger Freshly ground black pepper to taste Preheat broiler broiler a young (about 8 weeks old) male or female chicken weighing 3 to 3.5 lb. . Place jalapeno under broiler and char on all sides. Remove, place in a brown paper bag, close and set aside. In bowl of a food processor, combine 2 cups blueberries, onion and red pepper. Process until mixture is coarsely chopped. Transfer to a bowl and add lime juice and salt and stir to combine. Set aside. Using a paper towel or rubber gloves to protect your skin if it is sensitive to hot peppers, trim stem and peel off jalapeno skin. Cut in half, remove and discard seeds (unless you like your salsa really hot) and finely chop jalapeno. Add jalapeno to blueberry mixture along with basil, cilantro , remaining 1/2 cup blueberries, oil, ginger and several turns of pepper mill and stir well to combine. Set aside about 1 hour to allow flavors to blend. Spoon a little bit over individual portions of grilled chicken, pork or duck and serve rest in a bowl, passed at the table. Makes 6 to 8 servings. From ``True Blueberry: Recipes for Soups, Salads, Desserts and More'' by Linda Dannenberg. How to keep the extras If you end up with an abundance of berries, it's easy to freeze or dry them. To freeze, ``Simply place them, unwashed, in a single layer on a baking sheet and freeze them,'' notes Jennifer Trainer Thompson in ``Very Blueberry'' (Celestial Arts; $5.95), a charming little book with 40 interesting recipes. ``Remove the pan from the freezer, place the berries in sealed plastic bags and return them to the freezer for up to six months.'' When using the frozen berries in recipes, thaw them first, drain and pat dry, recommends cookbook author Linda Dannenberg. If using in cakes, scones or muffins, toss with a little flour (1 teaspoon flour to 1 cup berries) before adding to the batter to keep them from bleeding and sinking to the bottom of the baking pan. To oven-dry blueberries, spread rinsed and patted-dry berries in a single layer on a baking sheet and bake in center of a very low preheated 175-degree F oven four to five hours (depending on the amount of moisture in the berries), advises Dannenberg, adding that they should look like little raisins when done. Cool. Then place in plastic bags or containers and store at room temperature. - N.H. CAPTION(S): 5 photos, box Photo: (1 -- color) BLUEBERRY-LIME SALSA Photo by Zeva Oelbaum from ``True Blueberry: Recipes for Soups, Salads, Desserts and More,''/Stewart, Tabori & Chang. (2 -- cover -- color) Get berried ber·ried adj. 1. Having or bearing berries: berried branches; a berried plant. 2. Resembling a berry or berries: "an off-dry, berried flavor" (3 -- color) BLUEBERRY STUFFED FRENCH TOAST (4 -- color) BLUEBERRY WALDORF SALAD (5 -- color) BLUEBERRY SAUCE Box: How to keep the extras (see text) |
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