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Recipes: Beverages Breakfast Desserts Main Dishes Salads Soups
Nation's Restaurant News (Aug. 15, 2005) reports on Beverly Hills restaurant, solar Harvest™ which tailors its menus to lifestyle and dietary choices. Included on the lunch menu is a blueberry beef or bison burger that contains puréed blueberries (rich in antioxidants) and spices. The company's motto, "Food that works for you™" The menu has colored dots to signify the diet that is right for your needs from color palates, to endurance special and lean, mean protein. There are also comfort food, crisp, fresh, silky and bold categories. In celebration of the 4th of July red, white and blue concepts abound, and many include our favorite, blueberries! From the Toledo Blade comes Red, White and Blueberry Potato Salad (red onions and red peppers, potatoes, fresh blueberries). The Metro West Daily features Red, White and Blueberry Cookie 'Shortcakes" with blueberries, raspberries and vanilla ice cream. A feature on blueberries provided by Emerils.com is found on the MSN House & Home page titled, "Blueberry Season Berry, Berry Good." Blueberry Drop Cookies and Blueberry Pudding are featured recipes. A recipe for Rosemary and Garlic Grilled Lamb Chops with Sun-Dried Blueberry and Thyme Demi-Glace by Chef Christopher Covelli, L'Uve Restaurant (Provincetown, MA) is featured in HeraldToday.com (April 30, 2005 ). The lamb sauce is seasoned with herbs and finished with blueberries and demi-glace. Blueberry Passover Ideas are shared by Kathie Smith in the article, "Matzo is a versatile ingredient for Passover breakfasts," April 19, 2005. Reported in toledoblade.com were Passover blueberry muffins (recipe is published in "Traditions from Toledo's Best Kitchens" cookbook available at the United Jewish Council of Greater Toledo, OH) and the National Honey Board's honey-lemon-blueberry filling.
According to the Korean Herald (Jan. 27, 2005) the W Seoul-Walkerhill Hotel restaurant kitchen has expanded its morning menu. One of the new dishes -- Blueberry Puffs. A delectable recipe in the New York Times Jan. 18 edition is Roast Duck with Blueberry Sauce. Blueberries are simmered with a Granny Smith apple, onion, orange and lime zest, anise, a splash of white wine vinegar and a sprinkling of sugar. Chicago's Isabella's Estiatorio restaurant (330 W. State, Geneva) received a three-star "excellent" rating from online reviewer Brunos Quick Bites. According to the online review the Greek/Mediterranean restaurant serves Blueberry Cobbler. 2004 The Sunday New York Times magazine (8/22/04) story, "Black and Blue," by Jonathan Reynolds highlighted summer berries with two luscious blueberry recipes: Caprese Salad with Blueberry Croutons and Alain Ducasse's Gratin of Blueberries with Vanilla. Reference is made to the poem titled, Blueberries by Robert Frost (circa 1914). "You ought to have seen what I saw on my way --Robert Frost Note:
July 2004
Paula Haney, pastry chef at Pili Pili in River North (IN) makes a delightful blueberry tart dessert according to the abc7chicago.com story titled, "Hungry Hound: Blueberry Favorites" (7/30/04). The description: "Brown butter filling with a hint of vanilla is ladled into a tart shell, and fresh blueberries are crammed into it. It's baked in the oven for about 20 minutes, then once it cools, it's plated on top of some lemon curd. More fresh berries are coated in sugar syrup, and are generously placed on top of the tart, along with a healthy scoop of lemon curd ice cream." A listing of featured places to find blueberries is provided in the article. "Cold Comfort" is the feature of the San Francisco Chronicle's Food Section (7/21/04). Three homemade blueberry ice creams, all with herbal themes are presented: Blueberry Lavender, Blueberry-Thyme, and Blueberry-Plum Lavender. "The color of this ice cream is a gorgeous deep purple," says the descriptor for the Blueberry Lavender Ice Cream. Suggestion noted: Avoid over doing the lavender to get the most of the blueberry flavor. All three concepts use a French ice cream base. Greek Restaurant, Kokkari Estiatorio in San Francisco, serves keik me moura ($8), a blueberry almond cake with lemon ice cream and blueberry compote according to Alameda-Times restaurant reviewer, Erik Keilholtz (7/16/04). "The cake had a fairly course tooth to the crumb, a nice contrast to the smooth lemon ice cream. And the combination of blueberry, lemon and almond was particularly satisfying," he said. Tiny summer cocktails are featured at Django, 480 Lexington Avenue (46th Street) according to the New York Times (7/14/04). Among the eight icy dessert cocktails featured is Blueberry Lemonade with Absolut Citron. You can get the whole collection of tastes for $16, according to the article. June 2004- The Contra Costa Times (6/30/04) story by Ed Murrieta, interviews Pastry Chef Emily Luchetti of Farrallon restaurant in San Francisco and author of "A Passion for Desserts." A classic summer dessert is Peach and Blueberry Crisp. "I think both peaches and blueberries are pretty strong flavors, but at the same time they just complement each other so well," Luchetti says in the article. "A peach can be somewhat astringent or even tart, where a blueberry has more rounded flavor," she says. Murrieta goes on to report, "Blueberries are also loaded with natural gelatin so bakers can cut back on the flour or cornstarch that's typically tossed with the fruit." Janet K. Keeler of the St. Petersburg Times (6/30/04) provides this ice cream sandwich idea called Blueberry Beauties. The sandwich is made with, "Sliced frozen pound cake, such as Sara Lee, with blueberry ice cream. Press chopped toasted almonds on the sides." National Ice Cream Sandwich Day is Aug. 2. June 1, 2004 --Columbian.com (Clark County, Washington) published a recipe for Blueberry-Rhubarb Pork Chops. Pork chops are dredged in flour and fried to golden. Chopped rhubarb, blueberries, sugar and cinnamon are combined and then placed in the pan with the pork chops. The contents are simmered until done.
Here's a vegetarian restaurant in Chicago that has been "meat free since 1983" and serves blueberry containing smoothies. Chicago Diner (3411 N. Halsted, Chicago 60657) has MOSTLY MAUVELOUS (banana-blueberry) and MAD MOOBERRY (strawberry-blueberry) fruit smoothies on the menu. Also offered is a blueberry Diner frozen margarita and dairy-free blueberry cheesecake. According to the website, Chicago Diner was voted Vegetarian Restaurant of the Year (2003) by vegdining.com.
The Orlando Sentinel (5-12-04) has posted two luscious blueberry ideas: Croissant Bread Pudding with Blueberry Lemon Coulis and Low-Fat Blueberry Coffeecake. Rich croissant bread pudding is served with a sauce made from puréed blueberries, sugar and lemon juice which has been cooked to thicken then strained. Either fresh or frozen blueberries may be used for the sauce. To serve place coulis on plate, top with serving of croissant bread pudding, and garnish with fresh blueberries. The coffeecake contains blueberry yogurt as well as fresh Florida blueberries. In addition to having blueberries in the coffeecake, fresh blueberries are strewn on top with a sprinkling of cinnamon-sugar before baking.
From The Grand Rapids Press (5-10-04) comes Sour Cream Cinnamon Blueberry Coffeecake. This quick bread uses either fresh or frozen blueberries and is rich with butter and sour cream. Interestingly there is no cinnamon in the batter. Rather, a cinnamon-sugar-chopped nut mixture is used to top the cake, which is studded with blueberries.
April 2004--
Holland America Line is introducing a new mixology program to its fleet of five-star ships as part of the company's Signature of Excellence initiative. One of the poolside offerings is Blueberry Lemon Decadence. According to the company's press release (3/15/04), "At the core of the program is the philosophy that fresh, premium juices and ingredients define the unique taste of Holland America Line's cocktails....Combining the freshest ingredients with smooth, but intensely-flavored premium liquors creates a vivid flavor that makes each drink on the new bar menu something to experience."
If you're in the Houston area for Easter Sunday brunch, the Houston Chronicle (3/31) reports the buffet at Trevisio, (6550 Bertner Ave.) will feature "coffee-cured filet mignon, grilled mahi mahi with coconut basmati rice and Blueberry Mascapone-Stuffed French Toast."
March 2004--
The Dallas News features a Peach and Blueberry Empanada recipe by Chef Tim Love (Lonesome Dove Western Bistro). The baking powder dough contains chicken stock. The fresh blueberry and peach filling is flavored with butter, brown sugar, and cinnamon. Half moon shaped empanadas are fried in as cast iron skillet.
Triple Creek Ranch (Darby MT), is described by the Wall Street Journal as as a place for roughing it "Robin Leach style." A resort recipe is Seared Venison Loin with Balsamic Blueberry Sauce, according to Travel Bites by Gwen Ashley Walters in globalgourmet.com Nightly rates range from $510 to $995 per night.
Popina Restaurant (Santa Rosa, Calif.) includes desserts with savory notes. One example is a "barely sweet fruit panzanella" flavored with "a chiffonade of basil, according to Food Reviewer Michael Bauer in the article "Rustic Pleasures at Popina" (3/21/04, San Francisco Chronicle Magazine). Blueberries are used in the fruit panzanella along with huckleberries and raspberries. The dessert is "tossed with cubes of bread and served with a lemon olive oil ice cream." Chef Randy Lewis and James McDevitt are co-owners of the restaurant.
Smoothie nutrition hits Washington, DC! According to a March 15, 2004 article by Donna De Marco in The Washington Times, Southern California based Robeks plans to open its first Washington, DC location at 1707 L St., NW. The company offers alternatives to high-fat, empty-calorie foods with "nutritional boosts." For example blueberries are included in the "MuscleMax" smoothie. The company currently has 50 locations. Robeks along with another chain, Tropical Smoothie Cafe & Deli, plan to open locations in the D.C. area. Hip, hip hooray for smoothies that contain real fruit!
A recipe adapted from "Jane Brody's Good Food Book" is touted as the "Best-of-Bran Blueberry Muffins," in The Oregonian's FOODday News (3/09/04). The muffins use fresh or frozen blueberries, buttermilk, molasses, as well as a touch of orange zest. Each muffin is just 123 calories!
Gingerich Farms (Canby, OR) has a Roast Duck with Blueberry Sauce recipe by Chef Antoine Bouterín (New York) on its website. In addition to blueberries the sauce is flavored with brandy, vinegar, and tarragon.
The AthensT brand fillo dough website has recipe that is beautifully presented called Duck and Papaya Pouch on Blueberry Sauce.
From college campuses to neighborhood cafes
and upscale restaurants, "bubble beverages" have become the trendiest
drinks on the menu -- and blueberries are one of the favorite flavors.
Originating in
Blueberries featured on Food Network Show! Food Nation with Bobby Flay, 9:30 p.m., February 3, 2004, featured Chester Hill Winery (MA) with blueberry wines and blueberries.
January 2004--
The Blueberry Cafe in Mamaku, New Zealand serves hand pressed blueberry juice, blueberry venison pie, as well as ever popular blueberry muffins. Also offered is an Italian-style blueberry ice cream sundae, blueberry smoothie, and blueberry chutney to go with the cafe's BLT sandwich. Check out the menu on the Mamaku Blue website. Owners Harry and Anne Frost grow their own berries and run a blueberry winery in addition to the cafe.
December--
Cuisine and Wine Scene (vol. 5, issue 53, 27 Dec - 2 Jan 2004) in Singapore features cappucino cheesecake with blueberry coulis by Chef N. Ravindran A/L Nadarajan of Telawi Street Bistro Tasting Place in its recipe of the week.
Want something with richly flavored with a French flair. How about gâteau Breton butter cake with strawberry wine compote and blueberry sauce from Brittany. For the sauce blueberries are flavored with brown sugar, crème de cassis, lemon juice and cinnamon.
FOODday News section in The Oregonian (12/23/03) featured blueberry cheese strata. The baked bread pudding, which serves 8 to 10, can be assembled the night before and baked the following day. It is flavored with maple syrup and uses a loaf of challah bread, a dozen eggs, cream cheese, blueberries and milk. Each piece is topped with blueberry syrup made from either fresh or frozen blueberries before serving. Sounds yummy!.
ABC's Channel 7 in Chicago shares a recipe by Chef Jimmy Bannos of Heaven on Seven Restaurant called blueberry corn blasters. Chef Bannos' twist on the traditional is that the fresh blueberry cornbread is baked, cooled, cut into cubes, breaded and fried until golden. The cornbread cubes are then dusted with powdered sugar and served hot. How's that for a blueberry blast!
Lobster and Blueberries - Rich, Colorful Combination
November--
Jacob Wirth Restaurant (Boston, MA), features blueberry nut corn bread pudding on the dessert menu. John Mailhos (http://boston.about.com) reports, "The huge chunk of the bread pudding were filled with blueberries and pistachios and topped with a blueberry sauce." We hear that the restaurant was rated Best of Boston 2003 by Boston Magazine.
The online edition of the Indianapolis Star (Nov. 12) ran the story, "Indiana wines are ripe for Thanksgiving," which describes Chateau Pomije, blueberry wine ($9). The article calls it "the best fruit wine at Indy International 2002 and 2003. Like eating fresh, ripe blueberries straight off the bush."
According to the Star Telegram (Fort Worth, TX, Nov. 3) Owner/Chef Jon Bonnell, Bonnell's Fine Texas Cuisine, hosted a dinner with Cakebread Cellars. On the menu was "grilled Rocky Mountain elk chop with blueberry demiglace and roasted-poblano mashed potatoes."
October --
From Great Restaurants of Long Island comes Currry Cafe featuring Nuevo Indian cuisine. According to the review, Chef Chani Singh creates inventive twists on Indian food, such as, warm brie with blueberry chutney. An array of fruit chutneys pair house specialties.
Takaris Restaurant (Sea Point, South Africa) specializes in Indian (Halaal, seafood, vegetarian) cuisine. Established in 1973, Takaris is said to be Cape Town's longest running Indian restaurant. The dessert menu features blueberry delight, blueberry ice cream!
The Old Brick House Cafe (Vero Beach, FL), according to the Sebastian Sun (10/24/03), serves with any breakfast order, a basket of muffins. Among the choices are blueberry, blueberry sour cream, and blueberry cream cheese.
We hear that Bonne Terre Restaurant (Nesbit,
Miss.) recently celebrated its seventh anniversary (Oct. 3) and on the
special seven course celebration menu Chef Antony Field included asparagus
with a blueberry reduction. See http://www.gomemphis.com/mca/alacarte/
September --
Next time you are in Korea and have a hankering for homemade blueberry yogurt, you might want to try a restaurant called Kali near Ewha Womans University. The restaurant specializes in Japanese-style curries and according to the JoongAng Daily, "a dish of Mr. Nam¡'s homemade blueberry yogurt, is served with every order."
How about this for an idea: D'Innocenzo Bakery in the Lancaster Farmers Market (Wayne, PA) includes blueberry-carrot cake among the offerings. See the The Suburban story, "Carrot Man is Farmer's Market Magnet" (9/11/03).
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| Copyright 2002 - U.S. Highbush Blueberry Council |
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