Contact: Kathy Blake
Lewis & Neale Inc.
35 East 21st Street
New York, NY 10010
Phone: (212) 420-8808
June 2006 Email:
info@lewis-neale.com
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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blueberries 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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QUICK 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
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Recipe developed by Lewis & Neale for the U.S. Highbush Blueberry Council
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BLUEBERRY-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 Email:
info@lewis-neale.com
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
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fulfill 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
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Recipe developed by Lewis & Neale for the U.S. Highbush Blueberry Council
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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
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[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 Email:
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.
• 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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