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| Keep Your Cool With Quick And Classy Blueberry Treats |
Ready to kick back and enjoy the easy pleasures of summer? What you need is a clutch of quick, cool, classy recipes that require a few ingredients, precious little time
and no heat!A very cool summertime idea is to stock the fridge with easy prep ingredients, including fresh blueberries. Summer is the height of blueberry season, so keep them on hand and enjoy them often! Once you have blueberries in the house, you've got a head start on convenience. Pop fresh blueberries on your morning cereal, spin them into smoothies and layer them with yogurt. Blueberries never need peeling or chopping - just a quick rinse and they’re ready in a blue streak. When you have a few minutes to spare, you can use those luscious berries in quick treats, including Blueberry and Citrus Sorbet "Layer Cake" (pictured). A nobake, frozen dessert with sweet-tart flavor and soothingly cool colors, this "cake" will be a welcome ending to any summer meal. Brew a pitcher of Blueberry Sangria to enjoy out on the patio or to cool down a hot barbecue. Blueberry juice, available in many supermarkets, is a relatively new addition to the blueberry family. Fresh fruit floating in juice and wine promises delightful refreshment. If you like your sangria sans alcohol, simply replace the wine with apple juice. Blueberries are a proud member of the blue/purple spectrum of 5 A Day The Color Way - a colorful guide to healthy eating. In addition to their antioxidant properties and anti-aging benefits, blueberries have just 80 fat-free calories per cup. Fresh, frozen, canned and dried blueberries are always recipe-ready. Fresh blueberries are available just about all year long, with the supply peaking in the summer. Enjoy them at their freshest best in season in a quick, cool, classy dessert or beverage. BLUEBERRY AND CITRUS SORBET "LAYER CAKE" 1/2 cup finely chopped walnuts 1/4 cup plus 2 tablespoons blueberry preserves or jam, divided 1 pint orange sorbet, slightly softened 1 pint lemon or other citrus sorbet, slightly softened 1 cup fresh blueberries Line the bottom and sides of an 8 x 4-inch loaf pan with a double layer of waxed paper, folding the paper to fit smoothly. In a small bowl, stir together walnuts and 1/4 cup of the blueberry preserves; set aside. Spoon orange sorbet into the lined pan, smoothing the top to make an even layer. Spread the reserved walnut-preserves mixture evenly over the orange sorbet. Spoon the lemon sorbet evenly over the preserves and smooth the top. Cover tightly with aluminum foil. Freeze several hours or overnight. Just before serving, in a medium bowl, stir remaining 2 tablespoons preserves until smooth; fold in fresh blueberries. Invert the cake onto a chilled serving plate. Remove the pan and waxed paper; spoon about one-fourth of the blueberry mixture down the center of the cake. Cut the cake into 8 (1-inch) slices. Serve on chilled dessert plates; top each slice with a spoonful of the remaining fresh berry mixture. Serve immediately. YIELD: 8 portions BLUEBERRY AND WHITE CHOCOLATE "NAPOLEONS" 1 package (3.4 ounces) white chocolate or vanilla instant pudding mix 1-1/2 cups cold milk 1-1/3 cups fresh blueberries, divided 1 loaf (11.75 ounces) frozen pound cake, thawed In a medium bowl, beat pudding mix into milk until well blended, about 2 minutes; let stand for 5 minutes. Remove 1/3 cup pudding to a small bowl; cover and refrigerate. Into the remaining pudding, fold 1 cup of the blueberries. Cut the pound cake into 12 thin slices; toast until golden. Place one cake slice on each of 6 serving plates. Spoon the blueberry-pudding mixture onto the pound cake slices, dividing evenly. Top each with another slice of cake. Garnish with about 1 tablespoon of the reserved pudding and 1 tablespoon reserved blueberries and serve immediately. YIELD: 6 portions BLUEBERRY SANGRIA 1-1/2 cups ready-to-serve blueberry juice 1-1/2 cups chilled white wine or apple juice 1/4 cup orange-flavored liqueur, optional 1 orange, sliced 1 lemon, sliced 1 cup fresh blueberries 1-1/2 cups chilled lemon-lime soda, such as Sprite Into a 2-quart pitcher, combine blueberry juice, wine and liqueur, if used. Add orange and lemon slices and fresh blueberries. Chill until ready to serve. Just before serving, stir in soda. Serve in tall glasses over ice cubes, if desired. YIELD: 6 servings (about 1 quart liquid) ~*~*~ QUICK TRICKS WITH BLUEBERRIES Now you see them, now you don’t. Blueberries are so good, they vanish in a flash. Blueberries are sweet and delicious at any time of day, any time of year. And regardless of their form - fresh, frozen, canned, dried or juice - they give you a load of antioxidants that help keep you healthy. When you have a stash of blueberries, you can go to your fridge, freezer or cupboard, and - presto!- something delicious will suddenly appear. Here are some easy-to-master tricks you can perform with blueberries: a beautiful, deep purple smoothie. U.S. Highbush Blueberry Council 4995 Golden Foothill Parkway, Suite #2 El Dorado Hills, CA 95762 For more blueberry info visit: www.blueberry.org Related articles: Blueberry Pies More Quick Ideas For Blueberry Pies Healthful Treats made with Blueberries Quick Blueberry Treats To Enjoy All Day Long Rely On Blueberries-Plus-Four For Quick, Creative Dishes Bountiful Berry Harvest Smoothies  Recommended ReadingLobster Rolls and Blueberry Pie by Rebecca Charles, Deborah Di Clementi, Deborah Diclementi Escape to the Maine seashore, an exquisite summer sanctuary where vacations stretch out forever during long, golden days and food is the stuff from which memories are made. The summers that acclaimed chef Rebecca Charles and her family spent swimming in the Atlantic, scouring the beach for shells, and eating shore dinners inspired her to open the famed Greenwich Village restaurant Pearl Oyster Bar. In this heartwarming memoir, Rebecca combines more than seventy of her favorite recipes with captivating family stories. Rebecca's adventurous granduncle Sam Goldsmith first took the family from the sweltering summer streets of Brooklyn to the exclusive seaside resort of Kennebunkport. But it was his sister-in-law Pearle Goldsmith, Pearl Oyster Bar's namesake and an opera singer with the Metropolitan and New York City operas, who fell in love with the rugged coast of Maine. Pearle passed this love on to her daughter, Eleanor, and her granddaughter, Rebecca. Now, in Lobster Rolls and Blueberry Pie, Rebecca recounts her family's three-generation love affair with the small Yankee fishing village and shares the recipes that have New Yorkers waiting in line for hours to taste what food writer Ed Levine described as "the best lobster roll I have ever eaten." Rebecca breathes new life into classic beach food. Whether re-creating an old-time clambake or grilling a whole pompano, she imparts the expertise that has made her one of the foremost seafood chefs in the country. She teaches the secrets of clamming, demystifies the selection and preparation of fish and shellfish, and helps you make these delicious Maine favorites in your own backyard, with recipes for her famous Pearl Oyster Bar Lobster Roll, creamy Scallop Chowder, Fried Oysters on homemade tartar sauce, succulent Lobster Pot Pie laced with sherry, and, of course, her famous Blueberry Crumble Pie. With her mouthwatering recipes and moving family stories, Rebecca will inspire everyone to create fond summer memories of their own. Click here for purchase info. |
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