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Blueberries - Savoury Recipes

18 years ago

Anyone have any recipes for a savory dish using blueberries? I have quite a few in the freezer but don't want to make a dessert, pancakes, scones or muffins.

TIA

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Comments (5)

lindac
18 years ago
I had one with salmon....but it was so bad I won't even go look for it! Blueberries and salmon dont' go together at all to me.
How about a blueberry chutney?, Lots of lemon, blue berries, perhaps some candied ginger, rice vinegar...? Serve it with pork?
I think part of the savory blue berry problem has to do with the intense blue color...blue and meat don't go well to me...nor does blue and fish nor rice....
Hopw about making jam, then you can put it on your shelf rather than in the freezer.
How's Sara?
Linda c
khandi
18 years ago
Check out these two kinks for all kinds of recipes using blueberries.

http://www.trueblueberry.com/recipes/default.asp

http://www.wish.ca/food/recipe/129/
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BLUEBERRY FRENCH TOAST (serves 6-8) 12 slices day old white bread, crusts removed Two 8 oz pkg cream cheese 1 cup fresh or frozen blueberries 12 eggs 2 cups milk 1/3 cup maple syrup or honey Sauce: 1 cup sugar 2 TBL cornstarch 1 cup water 1 cup fresh or frozen blueberries 1 TBL butter or margarine Grease a 9x13" baking dish. Cut bread into 1" cubes. Place 1/2 in the prepared baking dish. Cut cream cheese into 1" cubes. Place over bread. Top w/blueberries & remaining bread. In a large bowl, beat eggs. Add milk & syrup. Mix well. Pour over bread mixture. Cover & chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Heat oven to 350Â°. Cover & bake 30 minutes. Uncover. Bake 25-30 minutes more or until golden brown & center is set. Meanwhile, prepare sauce by combining sugar & cornstarch in a saucepan. Add water. Bring to a boil over medium heat. Boil 3 minutes, stirring constantly. Stir in blueberries. Reduce heat. Simmer 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast.~~From Fare to Remember ***If you don't want to make the sauce, it's also good with just maple syrup.
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That sounds really good to me, too. I'll sub sugar for the honey. Do you store it in the fridge? I'd think so b/c of the cream cheese. I'm also thinking it could be baked if an egg, few spoons of flour, sugar were added, along the lines of a regular cheesecake. I really like the 8 or 9 inch square pan. Seems baking it would stabilize it for storage purposes and would be favored by cheesecake traditionalists. Nice recipe. Long ago, I made good cheesecakes. Appreciate anyone chiming in with current experience.
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Blueberries are one of the best things about summer. I love them in pies, cakes and muffins. This year I am going to try a salad I saw last year at Wegmans--blueberries, feta, cucumbers. But I need fresh produce all around for this, and the really good Bulgarian feta I get at the local greengrocer. 3 cucumbers, peeled, halved lengthwise, seeded and sliced thinly (half moon shape) (about 4 cups) 1 pint (2 cups) blueberries, rinsed and picked over Salt and pepper to taste 1/2 cup Wegmans White Balsamic Vinaigrette (Produce Dept) 3 Tbsp thinly sliced Fresh Mint Leaves 1 cup (about 1/4 lb) Crumbled Feta Cheese Combine and let sit for about 45 min. at least for flavors to blend. I also like to make blueberry preserves, which are the best way to perserve the fresh taste of summer berries. I just don't think frozen berries cut it, but I have never frozen my own, only had store bought ones. Blueberry Lime Jam (from the "Ball Complete Book of Home Preserving") 4 1/2 cups crushed blueberries (leave some whole for fun) Grated zest and juice of one large lime 1 package regular powdered fruit pectin 5 cups granulated sugar Prepare canning jars and lids by washing and boiling them for 10 min. Keep them hot for filling. This recipe makes six 8 oz. jars. In a large flat bottomed pot, combine the berries, pectin and lime. Stir until pectin dissolves and bring to a boil over high heat. Add sugar all at once and return to a full rolling boil. Boil for one minute, stirring constantly. Turn off the heat and ladle the jam into the empty jars. Leave 1/4 inch headspace. Put lids on, make sure rims are clean before you do this. Seal the jars and process in a boiling water bath for 10 minutes. Allow water to cool down for 5 min. then remove jars. This is to prevent heat shock which could crack the jars, but with this heat wave we're having, it shouldn't be a problem, lol! You can also add 2 TBLSP Frangelico to the jam, or put half the jam into jars and then add 1 TBLSP liquer to the remainder. Could also use orange zest and juice and Cointreau or Triple Sec., or lemon and Limoncello, but I actually just prefer plain old blueberry lime--YUM!
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I make this at Thanksgiving: 2-1/2 lbs sweet potatoes 3 tangerines (I use more) 1" piece of fresh ginger Scrub potatoes but do not peel. Place in a pot with enough cold water to cover and bring to a boil. Lower heat to medium and cook for 50 mins or until the potatoes ae very soft. Meanwhile, grate the rind of the tangerines on the fine holes of a grater to get 1 tsp. Cut 2 tangerines in half and squeeze to get 1/2 cup juice. Peel the remaining tangerine and remove the white pith and any seeds. Cut into small pieces. Drain the potatoes in a collander and peel under cool tunning water. Cut the flesh into large chunks and place in the bowl of a food precessor (I used a mixer). Using a small sharp knife, peel and finely mince 3 T of ginger. Add to the processor along with the tangerine zest and juice. Process until very smooth. Transfer mixture to a saucepan and add salt to taste. Reheat gently before serving. Top with diced tangerines. Can also garnish with finely chopped parsely or a little freshly grated nutmeg.
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Gina_W
18 years ago
Make a blueberry vinaigrette to drizzle on salads and roasted veggies. Dry some of the berries in the oven and freeze for later use in stuffings, salads, sauces?
triciae
18 years ago
Hmmmm. Blueberries?

I use Juniper Berries in meat sauces. I also toss Juniper Berries in sauerkraut/sausage along with apples.

I know the flavor's different...but, they're both little round blue thingies.

I 'think' the juice from the blueberries is more of a problem for savory dishes than the color? Again, I...'think'...they'd turn any sauce blue? Not good!

I'd give them a try in a simple pan sauce for pork adding them at the very last minute so they don't have a chance to break down & color the sauce. Worth a try?

I Googled blueberry sauce for pork & found this...

2 T butter, divided
2 medium onions, sliced
1/2 tsp. salt
1/4 tsp. ground black pepper
2 T sugar
1/4 cup port wine or sweet sherry
2 T balsamic vinegar
1 cup fresh or frozen blueberries
1 cup chopped cherry tomatoes

In a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add onions and salt and pepper and cook until onions are golden, about 10 minutes. Add sugar and cook until onions are caramelized, about 3 minutes longer. Add port or sherry, balsamic vinegar, blueberries and tomatoes and bring to a boil. Remove from heat. Thinly slice pork and serve with the sauce.

I'd leave out the tomatoes & add the berries last minute...the tomatoes sound gross, IMO.

/tricia
jimster
18 years ago
Pemmican was much used by American Indians. They made it by mixing ground jerky, tallow and blueberries or other berries. It's a high energy, good keeping food and, per your request, it is savoury.

Pemmican hasn't been popular in modern times, however. I don't know why.

Jim

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