By Eileen Goltz
Issue of July 31, 2009 / 10 Av 5769
The Blueberry is one of my favorite fruits. Since it’s one of North America’s few native fruits I thought that it was wholly appropriate
that we celebrate, glorify, and eat as many of them as we can.
Since it’s a native plant it’s not surprising that North America is the world’s leading blueberry producer. While harvesting runs from
mid-April through early October its harvest peaks in July. So, it’s no
surprise that in our drive to create bigger and better holidays July
is now designated as National Blueberry Month.
Blueberries are incredibly good for you. They provide about five
grams of fiber per cup — (more than most fresh fruits) and one cup of
fresh blueberries contains about 15% of our recommended daily value of
vitamin C.
It’s pretty easy to pick “good” blueberries if you’re lucky enough to
have a farm in close proximity to where you live or are vacationing
that allows visitors to pick fruits and vegetables. You should look
for berries that are firm and dry. The skin should be smooth and deep
purple — blue, with a silvery-white bloom. Storing fresh blueberries
is simple. They should be covered while stored in the refrigerator and
used within 10 days of being purchased. They should be washed just
before you serve them.
Everyone seems to be blueberry crazy these days. Lots of communities
have festivals and the Internet abounds with sites that offer
everything from recipes to online ordering of anything blueberry
(preserves, dried and wild) so if there’s one nearby I say go for it.
Just in case you can’t make it, here are a few recipes you can make
that will let you take advantage of the affordable bounty that’s in
the grocery stores right now.
BLUEBERRY CAKE (dairy or pareve)
This is a classic recipe that no self-respecting chef should be without:
Preheat oven to 350. In a mixing bowl cream the margarine and sugar
until fluffy; add the eggs and beat well. Add the vanilla, milk, and
flour and mix well. Add baking powder and stir until blended. Gently
fold in blueberries. Bake in a tube pan (angel food or bunt cake pan)
for 1 hour. Cool in pan on a cake rack; invert onto rack while warm
(but not hot). When cool, drizzle with a glaze made of softened
butter, powdered sugar and milk (play with quantities until you
achieve ‘drizzle’ consistency). Serves 8 to 10.
BLUEBERRY SOUP (pareve or dairy)
This simple start to a summer meal is very easy to make. You can keep
it pareve or add a little cream or milk to jazz it up.
Bring water to a boil in a large saucepan. Add the berries and sugar
and cook several minutes, stirring occasionally. In a small bowl mix
the potato flour with a small amount of cold water. Stir into berry
mixture and bring again to boiling point. Cool, cover and refrigerate
for 3 to 4 hours. A dash of cinnamon over the top just before serving
is a nice touch. You can stir in the cream or milk just before serving
if you like and can serve with a dollop of sweetened whipped cream as
a garnish if you like. Serves 4 to 6.
CHEATER’S BLUEBERRY BANANA BREAD (dairy or pareve)
Preheat oven to 350. Grease bottom of a 9x5 loaf pan. In a mixing
bowl combine all of the ingredients except blueberries and stir until
mixed very well about 1 minute. Gently fold in the blueberries and
pour the batter into the pan. Bake 45-55 minutes (toothpick test it to
see if it’s done). Cool on a rack for 10 minutes then run a knife
around the sides to loosen. Remove from loaf pan and cool completely
before slicing. Serves 6.
BLUEBERRY SPINACH SALAD (pareve)
Dressing:
Salad:
Combine the sugar, vinegar, dry mustard, salt and oil in a small
mixing bowl. Set aside. Trim the stems on the spinach leaves then wash
and drain them in a colander. Dry on paper towels. Tear the spinach
into bite-sized pieces and place them in a salad bowl. Wash
blueberries; drain on paper towels. Peel the oranges; separate them
into sections and cut into thirds. Add the oranges, blueberries, and
nuts to the spinach. Pour the dressing over the salad. Toss lightly to
mix. Serves 6.
BLUEBERRY CINNAMON ROLLS (dairy)
Combine 1/4-cup milk, sugar, salt, and 3 tablespoons butter in a
saucepan. Heat until butter melts and pour into the bowl of an
electric mixer. Cool to 105 degrees to 115 degrees. Dissolve yeast in
warm water in a large mixing bowl; let stand 5 minutes and then add to
the milk mixture. Stir the following into the milk mixture, 1-1/2 cups
flour, and egg. Beat at medium speed with an electric mixer until
smooth. Stir in remaining 3/4 cup flour. Turn dough out onto a
lightly floured surface, and knead until smooth and elastic (about 8
minutes). Place in a well-greased bowl, turning to grease top. Cover
and let rise in a warm place (85 degrees), free from drafts, 1 hour
(dough will not quite double in bulk).
Punch dough down; turn dough out onto a lightly floured surface.
Roll dough into a 12x8-inch rectangle; spread with 2 tablespoons
butter. Combine brown sugar and cinnamon; sprinkle mixture over
rectangle. Sprinkle with blueberries. Roll dough jellyroll fashion,
starting at long side. Pinch seam to seal (do not seal ends). Cut
roll into 1-inch slices; place slices, cut side down, in greased
8-inch square pan. Brush tops with 1 tablespoon of melted butter.
Using a fork, gently lift center of rolls to form a peak. Cover and
let rise in a warm place, free from drafts, about 40 minutes (rolls
will not double in bulk). Bake at 350 degrees for 35 minutes.
Combine powdered sugar and 2 tablespoons milk, stirring well. Drizzle
over warm rolls. Serves 12.
BLUEBERRY OATMEAL BREAD (dairy or pareve)
Preheat oven to 350 degrees. Grease bottom only of 9x5 loaf pan. In
large bowl, combine flour, oats, sugar, baking powder, lemon peel,
baking soda and salt. In small bowl, combine milk, oil, vanilla, and
eggs; mix well. Add the wet ingredients to the dry ingredients; stir
just until dry ingredients are moistened. Gently fold in blueberries.
Pour into greased pan. Bake for 50 to 60 minutes or until toothpick
inserted in center comes out clean. Cool ten minutes; remove from pan.
Cool completely. Wrap tightly and store in refrigerator. Serves 8.
CHICKEN BREASTS WITH BLUEBERRIES (meat)
Heat oil in frying pan over medium high heat. Add the chicken and brown on both sides. In small bowl combine jam and mustard, mix well. Spread the jam mixture over browned chicken in the pan and sprinkle the chicken with blueberries. Reduce the heat to medium low, cover and cook till the chicken is no longer pink in thickest part (approximately 15 minutes). With a slotted spoon, take out the chicken and blueberries - keep warm. Add the vinegar to the pan, bring to a boil and cook, stirring occasionally until sauce thickens and is reduced by a third (about 5 min.) Pour sauce over chicken. Serve. Serves 4.
TURKEY BREAST WITH BLUEBERRY CITRUS SAUCE (meat)
Combine blueberries, orange juice, lemon juice, vermouth, orange peel, lemon peel and ginger. Stir to blend and set aside. Melt margarine in a large, heavy skillet and saute turkey until brown and just cooked through. Transfer turkey to platter and keep warm. Add blueberry mixture to skillet and cook until mixture thickens, scraping up any browned bits (about 2 minutes). Spoon blueberry mixture over turkey and serve. Serves 4.
WHITE CHOCOLATE BLUEBERRY SCONES (dairy)
Combine flour, baking powder, salt and sugar. Cut butter into small pieces on floured surface. Add to dry mixture and mix with pastry cutter until crumbly. Add white chocolate and berries and toss with flour mixture. Add buttermilk and mix until ingredients hold together. Place dough mixture on floured surface and pat into a 9 X 9 square. Cut into thirds. Cut each third into three triangles and place on cookie sheet. Lightly dust each scone with powdered sugar. Bake at 375 for 10 minutes. Makes 9 scones.
GRILLED CHICKEN WITH BLUEBERRY BBQ SAUCE (meat)
Making your own BBQ sauce, especially one with a unique flavor such as this one, immediately establishes you as a serious grilling aficionado.
In a saucepan combine the blueberries, vinegar, honey, ketchup, garlic powder and ginger. Bring the mixture to a low boil. Reduce the heat, and simmer for 10 to 12 minutes until the sauce thickens. Remove from heat and allow the sauce to cool. Pour the BBQ sauce into a blender and blend until smooth. Put the chicken breasts and a 1/3 cup of BBQ sauce into a zip top bag and coat well. Marinate in the refrigerator for 30 minutes to an hour. Reserve the rest of the sauce for serving. Grill the chicken over medium high until cooked, 7-8 minutes per side. Top the chicken with the BBQ sauce and serve. Serves 6.