June 2006 info@lewis-neale.com
Contact: Kathy Blake Lewis & Neale Inc. 35 East 21st Street New York, NY 10010 Phone: (212) 420-8808 Email:
EASY DESSERTS GET YOUR BLUEBERRY JUICES FLOWING It’s summertime and blueberry desserts are easy! With a couple of new, made-in-a-flash dessert recipes and plenty of blueberries in the fridge, you’re all set. Try Quick and Light Blueberry Betty, for example. ―Betties,‖ a homey kind of dessert made by layering toasted breadcrumbs with seasonal fruit, go back to colonial times. The original method required nearly an hour in the oven to get a crispy topping. But with this 21st century version, there’s no need to turn on the oven at all. In a clever ―double the blues‖ maneuver, blueberry jam and fresh blueberries are warmed together in the microwave, and then topped with skillet-crisped breadcrumbs and almonds. This fruit treat makes a lovely dessert just as it is or with a scoop of vanilla ice cream or frozen yogurt. Or start your day with a helping of Quick and Light Blueberry Betty topped with vanilla yogurt for breakfast. Here’s another easy-going idea for lazy summer days: Mix up a batch of Blueberry Ginger Sauce to have on hand. With its fresh flavor and gentle gingeriness, this sauce also does wonderful things for a slice of pound cake, a stack of piping hot pancakes on a Sunday morning, or toaster waffles for a quick weekday breakfast. Try it drizzled over lemon sorbet or vanilla gelato. This is a good time of year not only to eat your fill, but to buy extra
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-2blueberries for freezing. It couldn’t be easier. First, sort the blueberries, discarding any that aren’t perfectly firm. Return them to the plastic package and slip it into a recloseable plastic bag, then seal and pop it into the freezer. That’s it! When you’re ready to use home-frozen berries, just remove the quantity you need and rinse them quickly under cold water. In most cases, there’s no need for thawing—the frozen berries go right into the recipe. Interested in more blueberry recipes and information? Check out www.blueberry.org.
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-3QUICK AND LIGHT BLUEBERRY BETTY 1/3 cup blueberry preserves 3 cups fresh blueberries 5 slices white bread 2 tablespoons butter 3 tablespoons sliced almonds 3 tablespoons pancake syrup
In an 8-inch square (2-quart) microwavable dish, stir blueberry preserves and 2 tablespoons water. Place in microwave and cook on high until preserves melt, about 30 seconds; stir in blueberries. Return to microwave and cook until blueberries are hot, but not bursting, 1 to 2 minutes. Meanwhile, tear bread into coarse crumbs or place in a food processor and process just until coarsely crumbled; set aside. In a large non-stick skillet over medium-high heat, melt butter. Add breadcrumbs and almonds. Cook, stirring frequently, until golden brown, 4 to 5 minutes. Stir in pancake syrup; cook and stir until mixture begins to thicken, about 1 minute. Remove from heat. Top blueberries with crumb mixture. Serve immediately or allow to cool; serve with lemon sorbet or sherbet, if desired.
YIELD: 6 portions Per portion: 230 calories, 40 g carbohydrate, 7 g total fat, 3 g saturated fat Photo # BC-41 -moreRecipe developed by Lewis & Neale for the U.S. Highbush Blueberry Council
-4BLUEBERRY-GINGER SAUCE 1/2 cup sugar 2 teaspoons peeled, grated fresh ginger 4 cups fresh or frozen blueberries
In a small pan over high heat, stir 2/3 cup water, sugar and fresh ginger; bring to a boil and cook 1 minute. Stir in half the blueberries; continue to cook and stir until they begin to burst, 2 to 3 minutes. Remove from heat. Stir in remaining blueberries. Allow to cool; may be covered and refrigerated for up to 3 days. Serve over waffles, frozen yogurt, or lemon sorbet. YIELD: 6 (1/2-cup) portions Per portion: 116 calories, 29 g carbohydrate, 0 g fat
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Recipe developed by Lewis & Neale for the U.S. Highbush Blueberry Council
Contact: Kathy Blake Lewis & Neale Inc. 35 East 21st Street New York, NY 10010 Phone: (212) 420-8808 Fax: (212) 254-2452 June 2006 info@lewis-neale.com Email:
BLUEBERRIES BURST WITH FLAVOR IN SUMMER SALADS Can blueberries find happiness in savory summer salads? You bet they can – and you’ll be happy you tried them! You may be surprised to taste how the sweetness of the fruit contrasts with savory ingredients in unexpectedly delightful ways. Blueberry and Shrimp Salad with Lemon Vinaigrette is not only outrageously good but is a well-balanced and substantial meal. To make this recipe, whip up a simple vinaigrette and let the shrimp marinate for a few minutes while you gather the other ingredients. You’ll see how nicely juicy blueberries team up with shrimp, fresh soybeans (known as edamame) plus feta cheese and toasted walnuts that together create the sheer deliciousness of this salad. Like blueberries, peaches are in plentiful supply this time of year, so it makes sense to combine these favorite fruits in a Blueberry, Peach and Celery Salad. The colors, textures and flavors of this light side dish say ―summer!‖ Refreshingly crunchy celery and palate-cleansing parsley play off the sweetness of summer fruit, while a dash of black pepper adds a distinctive note. You’ll enjoy this cool and colorful fruit salad with grilled meats, poultry or burgers. Blueberries are renowned not only for their flavor but for their impact on health. The USDA recommends adults enjoy two cups of fruit a day. You can
-more-2fulfill half of that recommendation with a cup of blueberries, which has just 80 calories and contributes to our daily intake of dietary fiber and vitamin C. Blueberries also rank high in antioxidants. For a wealth of information and more recipes visit www.blueberry.org.
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BLUEBERRY-SHRIMP SALAD WITH LEMON VINAIGRETTE 1/4 cup vegetable oil 2 tablespoons lemon juice 1 teaspoon sugar 1/8 teaspoon salt 1/8 teaspoon ground red pepper 12 ounces (about 20) cooked medium-size shelled, deveined shrimp 6 cups mixed salad greens 1 1/2 cups fresh blueberries 1/3 cup toasted walnut pieces 1/3 cup edamame or green peas, cooked and cooled 1/3 cup crumbled feta cheese
In a small bowl, whisk together vegetable oil, lemon juice, sugar, salt and red pepper. Remove 3 tablespoons of the vinaigrette to a large salad bowl; add shrimp and toss; let stand 5 minutes. Add salad greens and blueberries; toss with shrimp. Evenly divide salad onto four plates; sprinkle each serving with walnuts, edamame and cheese. Drizzle with remaining vinaigrette. YIELD: 4 portions Per portion: 370 calories, 15 g carbohydrate, 25 g total fat, 4 g saturated fat Photo # BC-IC-22 - more -
Recipe developed by Lewis & Neale for the U.S. Highbush Blueberry Council -4-
BLUEBERRY, PEACH AND CELERY SALAD 2 cups fresh blueberries 1 large peach, peeled, pitted and thinly sliced 2 ribs celery, thinly sliced on the diagonal 2 tablespoons roughly chopped flat-leaf parsley 2 tablespoons lemon juice 1 tablespoon olive oil 1/8 teaspoon salt 1/8 teaspoon cracked black pepper
In a large salad bowl, combine blueberries, peach slices, celery slices, parsley, lemon juice, olive oil, salt and pepper. Toss gently. Serve immediately or cover and refrigerate up to 2 hours. YIELD: 4 portions Per portion: 86 calories, 14 g carbohydrate, 4 g total fat, 0 g saturated fat
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Recipe developed by Lewis & Neale for the U.S. Highbush Blueberry Council
- more [caption] Easy-to-make on the stovetop, this quick riff on a traditional blueberry dish is delicious for dessert or breakfast, your choice. Please credit: U.S. Highbush Blueberry Council Photo # BC-41 [caption] Fresh blueberries turn a summer salad into an extraordinary meal! Please credit: U.S. Highbush Blueberry Council Photo # BC-IC 22
Contact: Kathy Blake Lewis & Neale Inc. 35 East 21st Street New York, NY 10010 Phone: (212) 420-8808 Fax: (212) 254-2452 June 2006 info@lewis-neale.com GOT THE BLUES? THAT’S A GOOD THING! Sweet Ways with Blueberries • Fill a graham cracker crust nearly to the top with fresh blueberries and gently spread with a layer of vanilla pudding – chill well and serve! • Spread crepes or thin pancakes with blueberry jam and dot with fresh blueberries; roll them up and top each with a dollop of lemon yogurt. • Make an invigorating smoothie by whirling fresh, canned or frozen blueberries with yogurt and milk or fruit juice. Email:
• Put together a summer trifle by layering cubes of pound cake, yogurt or sweetened whipped cream, and fresh blueberries. • Turn ordinary muffins into blueberry muffins: spoon muffin batter (plain, corn or bran) into muffin tins then dot the tops with fresh or frozen blueberries. The berries will sink as the muffins bake.
Blueberries on the Savory Side • Start with a zippy fruit salsa and add fresh blueberries; great served with grilled chicken or fish. • Set a bowl of blueberries on a platter with cheese and crackers. Blueberries are especially delicious with creamy Brie or Camembert, or with a mild goat cheese. • Mix up a spicy blueberry chutney by stirring blueberries into chutney from a jar, then warm in the microwave. Serve it with roast chicken or grilled meats, or dab a bit on crackers spread with cream cheese. • Make your favorite shredded carrot salad extra special by tossing in fresh, frozen or dried blueberries and toasted nuts. • Lift your chicken salad beyond ordinary by mixing in fresh blueberries, chopped almonds and sweet onion.
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