10 points to the most CREATIVE answer Re: Best use of fresh picked blueberries in recipes?

Question

I pick fresh blueberries at a local farm in June. I run out of ideas for how to cook with them.

Answer 1

Make a sorbet. I have a peach tree and am not a big cobbler or pie person so I made peach sorbet which everyone went crazy over. The blueberries would make a wonderful sorbet as well that you can serve with just about any type of meal. I would serve with a pork roast. Sorbets are a lot less in fat and sugars than normal desserts.

http://www.cooksrecipes.com/dessert/blueberry-sorbet-recipe.html

Answer 2

Fresh blueberries mixed with frozen blueberries (that way it won't taste watered down) 1/2 Cup Fresh Blueberries 1/2 Cup Frozen Blueberries 1 Cup Plain Yogurt 1 Tbsp. Honey 1 Tbsp. Smooth Peanutbutter

Answer 3

Lemon Blueberry Trifle

Ingredients:
3 cups fresh blueberries, divided
2 cans lemon flavor instant pudding and pie filling
2 (8 ounce) containers lemon yogurt
1 prepared angel food cake or cake, cut into 1 inch cubes
1 (8 ounce) container frozen whipped topping, thawed (Cool Whip)
lemon slices (optional)

Prep:
Measure 1/4 cup of blueberries and set aside for topping.
In a large bowl, combine yogurt and pie filling until well blended.
In a 3 1/2 to 4 quart bowl or trifle dish, layer one third of the cake cubes, then the lemon mixture and finally the blueberries.
Repeat layers 2 more times.
Top with whipped topping.
Cover and refrigerate 2 hours or overnight.
Before serving, garnish top with reserved blueberries and a few lemon slices if desired.

Answer 4

Use them to make a cranberry vinagrette dressing.

Easy. For dressing for 4 salads:

1/2 cup cranberry juice
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
cracked black pepper to taste
pinch of salt
wisk together while pouring a thin stream of olive oil, about a tablespoon or so, until thick.

add crushed and whole blueberries to taste and wisk some more. Pour over salad immediately.

Get some of that anti oxidants going in the appetizer.

You could always get creative with a cold blueberry soup. If you have the berries and the time, experiment a little and see what you can come up with. I love cold melon soup and Gezpacho and potato soups so why not blueberry?

Have fun.

Answer 5

Blueberry Dump Cake
INGREDIENTS
1 (18.5 ounce) package yellow cake mix
4 cups fresh blueberries
1/2 cup white sugar
1/2 cup butter, melted
1 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

Answer 6

I just used up a couple packages of organic blueberries I got in my last delivery. Epicurious.com has an excellent recipe for a lemon-blueberry cheesecake. It was pretty easy and absolutely heavenly.

Answer 7

Every summer my grandmother makes blueberries in sour cream.

Rinse your blueberries thoroughly and place in serving cups/bowls.

With a hand mixer, mix together sour cream and granulated sugar (as much or as little as you like) until combined. The sugar will still be slightly grainy, but that's ok--it adds to the dessert. :)

Serve a dollop (or two!) of the sour cream with the blueberries and eat with a spoon.

I prefer mine a little more on the tart side, so I add only 1/4 cup or so of sugar to 2 c. sour cream.

Answer 8

This is not at ALL creative, but to me, nothing beats a blueberry pie. I use the recipe in "Joy of Cooking".

Answer 9

Grilled Steak with Blueberry Sauce

2 1/2 c Fresh or frozen blueberries
1 sm Onion, chopped
1/4 c Molasses
1/4 c White wine vinegar
1/4 c Ketchup
3 tb Prepared mustard
1/2 ts Ground red pepper
4 T-bone (6 to 8 ounce) steaks

Combine the blueberries, onion, molasses, vinegar, ketchup, mustard, and pepper in a medium saucepan. Bring to a boil over medium heat; reduce heat, and simmer, stirring often, for about 15 minutes. Cool for 10 minutes.

Process mixture in a blender until smooth, stopping once to scrape down sides. Keep warm.

Grill the steaks, without grill lid, over medium-high heat (350F to 400F) for 5 to 8 minutes on each side or to desired degree of doneness.

Serve with the blueberry sauce.

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Duck with Blueberry Sauce

2 Ducks, whole
Salt and pepper
SAUCE:
1 tb Butter
5 tb Sugar
2/3 c Wine vinegar
Juice of 4 oranges
1/3 c Chicken stock
1/4 c Blueberries
1 tb Cognac

Season ducks with salt and pepper and roast at 500F for 30 minutes. Reduce heat to 350F and roast 60-75 minutes, or until ducks are tender. Baste two or three times with pan drippings. Cool ducks 20 minutes then carve and arrange on a warm platter.

Heat butter and sugar until caramelized. Add vinegar, juice from the oranges and the stock. Stir until caramel is dissolved, then boil until reduced to a syrup. Add blueberries and cognac and spoon sauce over duck.

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Blueberry Potato Salad

1/4 c White Wine Vinegar
1 tb Olive Oil
1/2 ts Sugar
1/2 ts Salt
1/2 ts Dried Basil; Crushed
1/8 ts Black Pepper
4 c Potatoes; Cooked And Sliced
1 c Fresh Blueberries
1/2 c Cucumber; Diced
1/2 c Carrot; Shredded
2 tb Scallions; Chopped
2 tb Parsley; Chopped

Blend together well the vinegar, oil, sugar, salt, basil, and pepper.

Add the mixture to a large bowl; add the potatoes then mix well.

Stir in the blueberries, carrot and cucumber.

Sprinkle with the chopped scallions and parsley.

Answer 10

I would eat blueberry muffins until I exploded. Here they are frozen at 3. a small bag. Or enough to make a blueberry pie. YUM