Last week I drove past the winding country road leading to the now-defunct blueberry farm where at least a couple of times during the summer I would stop to pick several buckets of my favorite summer fruit. It reminded me that I have not yet paid homage to the blueberry.
Though July is National Blueberry Month, it is never too late to celebrate this tiny fruit that is packed with many nutritional benefits. And, National Blueberry Muffin Day was July 11, an extra reason to indulge in a freshly baked treat with blueberries bursting with flavor.
Abundant this time of year, the succulent superfood is believed to have multiple health benefits. With a flavor that ranges between tart and sweet, blueberries can be used in myriad ways; the plump ones seem to be the sweeter ones.
There are two types of blueberries, lowbush and highbush. The ones we purchase at supermarkets, farm stands and markets are usually the latter. The wild lowbush variety is smaller and is processed into jams, juices, pie fillings, purees, etc. New England, especially Maine, as well as Canada are known for this kind.
According to the Blueberry Council, 10 states spanning the country produce 98% of U.S.-grown, highbush blueberries.
For those of us who crave blueberries year-round, Florida’s peak production season is March and April; and during our winter, South America is experiencing summer, and their crops are at their peak.
Wild blueberries are the lowbush type and are not planted, as they grow naturally. Living in the Northeast, many of us visit Maine, known for its wild blueberries. Did you know the Pine Tree State provides the bulk of the U.S. wild blueberry crop?
Although the pick-your-own farm is gone, I am still an avid fan of these blue gems. This time of year, my cart at the market usually has a pack or two. A recent sale coerced me to purchase four. With so many on hand and for inspiration, I perused my cookbook collection for recipes.
“Blueberry Love: 46 Sweet and Savory recipes for Pie, Jams, Smoothies, Sauces, and More,” by Cynthia Graubart. (2021, Storey Publishing, $12.95) was perfect. With recipes for jumbo, bakery-style, ginger-blueberry muffins; warm grilled chicken and blueberry salad; succulent pie; or even blueberry vodka, Graubart, a James Beard Award-winning author, created recipes that make blueberries center stage. She shares a few below.
These tips by the author will come in handy:
• Blueberries should be stored unwashed.
• To freeze fresh berries, spread them out on a baking sheet, unwashed and freeze. Rinse before using.
• To boost blueberry flavor, mix in some wild blueberries with cultivated ones in most recipes.
This one surprised me…The adage of tossing blueberries in flour to prevent them from sinking in baked goods is ineffective.
Jumbo Bakery-Style Ginger-Blueberry Muffins
The headnote says: “These fluffy, big bakery-style muffins have it all — taste, texture, and eye appeal — and were awarded a blue ribbon in the Machias Wild Blueberry Festival in Maine in 2019. A light zing of ginger, a little zip of spice, and the crunch from the topping of coarse sugar fit the bill. If the muffins aren’t devoured in one sitting, slice one open, toast, and slather with butter for a treat later. These muffins are best made with fresh blueberries.”
Makes 6 jumbo muffins
Ingredients:
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup granulated sugar
2 eggs
1 cup milk
½ cup canola oil or other neutral oil
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups fresh or frozen blueberries
¼ cup finely chopped crystallized ginger
Decorating sugar or other large-grain sugar
Directions:
1. Set an oven rack in the center of the oven. Preheat the oven to 425 degrees. Spray a jumbo six-muffin pan with cooking spray or coat lightly with oil.
2. Whisk together the flour, baking powder, cinnamon, and salt in a large bowl. Add the granulated sugar and whisk until thoroughly combined, at least 30 seconds.
3. Break up the eggs in a medium bowl with a whisk and whisk in the milk, oil, vanilla, and almond extract.
4. Make a well in the flour mixture and pour the egg mixture into the well. Using a silicone spatula, fold the egg mixture into the flour, scraping the bottom of the bowl at each turn. Mix gently but quickly. Avoid overmixing the batter.
5. Toss the blueberries and ginger on top of the batter and fold gently to incorporate the berries. Spoon the batter into the prepared muffin pan, filling each cup to the rim. Sprinkle the tops with decorating sugar.
6. Bake for 5 minutes. Reduce the oven temperature to 375 degrees and bake for 25 to 26 minutes longer, or until tops are light golden and a toothpick inserted in the center comes out clean (avoiding a blueberry). Let cool for 10 minutes in the pan. Serve warm, or transfer to a wire rack to cool for storing. These muffins freeze well.
Blueberry and Red Onion Salsa
The headnote says: “Grab the chips and enjoy this special summertime salsa. Reserve a small basil leaf or two for garnishing the top of the salsa. Substitute white wine vinegar or another light vinegar if white balsamic is not available.“
Makes 1 cup
Ingredients:
1 cup fresh blueberries
3 tablespoons minced red onion
2 tablespoons chopped fresh basil
2 teaspoons white balsamic vinegar
Salt and freshly ground black pepper
Directions:
1. Smash half of the blueberries in the bottom of a small bowl with a potato masher or other implement.
2. Add the remaining blueberries, the onion, basil, and vinegar, and toss to combine. Season to taste with salt and pepper.
3. Refrigerate until serving. This may be made up to 8 hours in advance.
Blueberry, Watermelon, Feta Cheese and Mint Salad
The headnote says: “This salad is summer in a bowl. The red, white, and blue combination brightens any summer meal. For a significant side dish, place this fruit salad on a bed of mixed greens.”
Makes 4 servings
Ingredients:
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons red or white wine vinegar
½ cup extra-virgin olive oil
Salt and freshly ground black pepper
2 cups watermelon, cut into ½ -inch cubes
1 pint fresh blueberries
6 ounces feta cheese, crumbled or grated
Chopped fresh herbs such as basil, thyme, or rosemary
Directions:
1. Combine the mustard and honey in a small bowl. Whisk in the vinegar. While whisking, slowly drizzle in the oil and continue whisking until emulsified. Season to taste with salt and pepper.
2. Place the watermelon, blueberries and cheese in a large bowl. Serve with the reserved dressing and top with fresh herbs to taste. If making ahead, dress just before serving.
Salmon Fillets With Blueberry-Onion Jam Glaze
The headnote says: “Salmon is a year-round favorite, and blueberries love vinegar and onions, making a savory topping for the fish. Double the jam ingredients and use extra with any leftovers as an innovative sandwich spread.”
Makes 4–6 servings
Ingredients:
Jam:
1 tablespoon extra-virgin olive oil
2 onions, sliced
1 cup fresh or frozen blueberries
1 cup water
¼ cup balsamic vinegar
1–2 tablespoons firmly packed brown sugar
Salt and freshly ground black pepper
Salmon:
4–6 salmon steaks or fillets
Salt and freshly ground pepper
Fresh basil leaves, for garnish (optional)
Directions:
Make the jam:
1. Heat a large skillet over medium heat. When hot, add the oil and onions and cook for 2 minutes. Reduce the heat to low and cook until the onions are wilted and starting to turn brown, about 20 minutes, stirring occasionally.
2. Stir in the blueberries, water, and vinegar. Increase the heat to medium and cook until the blueberries have softened, about 5 minutes. Season with the sugar and salt and pepper to taste. Set aside.
Cook the salmon:
3. Preheat the oven to 400 degrees. Line a baking sheet with foil. Place the salmon fillets on the sheet and season with salt and pepper.
4. Bake for 12 to 15 minutes, depending on the thickness of the salmon (about 10 minutes per inch of thickness), until the salmon is still slightly pink in the center. Remove the baking sheet from the oven and spoon a portion of the jam glaze over each fillet. Garnish with basil leaves, if desired, and serve hot.
Homemade Blueberry Vodka
The headnote says: “True blueberry flavor shines in this homemade blueberry vodka, making it a great choice for drinking in a blueberry martini (page 68 shares one of the author’s favorite recipes). Plan ahead to infuse the vodka for five days, yielding the most flavorful results.”
Makes 1 (750 mL) bottle
Ingredients
4 cups fresh or frozen blueberries
1/3 cup sugar
2 tablespoons water
1 (750 mL) bottle vodka (about 3 cups)
Directions:
1. Cook the blueberries, sugar and water in a small saucepan over medium heat until the blueberries are soft and release their juices, 8 to 10 minutes. Set aside to cool.
2. Combine cooled blueberry mixture and vodka in a large nonreactive bowl and cover loosely. Let stand at room temperature for 4 hours.
3. Cover and refrigerate for 5 days, or until the vodka has been infused with the blueberry flavor.
4. Strain out the solids by pouring the mixture through a fine-mesh strainer lined with cheesecloth into a glass jar or decanter. Gently press on the solids to extract a little more juice but avoid squeezing as that releases more sediment. Discard the solids, or reserve them to make No-Waste Blueberry Butter (This recipe is on page 26 in the book or at https://stephenfries.com/recipes
5.Blueberry vodka keeps for 3 months in the refrigerator or for 6 months in the freezer in an airtight container.
Recipes excerpted from “Blueberry Love” by Cynthia Graubart, copyright 2021. Used with permission from Storey Publishing.
Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 17 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, and three-day culinary adventures around the U.S. He is a board member of the International Association of Culinary Professionals. Email him at Stephen@stephenfries.com. For more, go to stephenfries.com.
Source: Berkshire mont
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