The US Blueberry Council and StarChefs.com announce their recipe contest winners! In the professional category, Chef Charles Nicolaisen of Bay Watch Resort in Myrtle Beach, SC won first place with his Pan Seared Duck Breast Glazed with “Blueberry Ketchup” and in the student category, Kellie Salreno of Johnson & Wales University took first place with her Blueberry Won Ton.
Blueberries at Universal
Baby Spinach Salad with Blueberries and Blue Cheese went on the menu at Mythos as a
limited-time offer in January, and it’s been so successful, we’re keeping it indefinitely,” says Steven Jayson, executive chef at Universal Studios, Orlando. » Recipe
Blueberries at the Bar
When the best bartenders in the celebrity-drenched Utah ski resort towns of Deer Valley and Park City got together for a cocktail contest, the competition was strenuous. When the ice settled, the big winner was Bonnie Ulmer of the Royal Street Café, who took first prize with her Blueberry Mojito.
Add Blueberries …Add Value
For a free copy of an info-packed folio – including a mini-CD with even more information and menu inspiration – email your request with your full name and mailing address to firstname.lastname@example.org. Please specify “Add Blueberries …Add Value” in your request.
Blueberries are Versatile
No longer are blueberries relegated to the baked goods category. Today, chefs are adding blueberries to menus in innovative new ways - or they simply pop blueberries into existing recipes where they add their own unmistakable color and fruity flavor. The versatile blueberry is showing up in everything from berry-topped breakfast parfaits to savory entrée salads and sophisticated cocktails.
Stack fresh blueberries with yogurt and granola or create a healthy blueberry yogurt smoothie. Stir blueberries into maple syrup for waffles and pancakes. » Recipe
Add blueberries to marinades and sauces for poultry, lamb, beef, pork and game. Simmer blueberries with spices and vinegars, creating unique salsas and chutneys.
Blueberries add a signature twist to salads – pair them with mangos, peaches, apples or pineapple in sweet or savory combos. Scatter over waldorf, chicken, smoked turkey and spinach salads or toss them into the blender to create a blueberry vinaigrette.
Raise the bar with blueberry juice - gorgeous in sangria, margaritas and daiquiris. Mixologists keep blueberries handy, muddling berries to create fresh, attractive cocktails. For non-alcoholic beverages, add blueberries to seltzer, lemonade and iced tea. » Recipe
Go beyond traditional cheesecake or pound cake by adding a blueberry topping spiced with cardamom, coriander, vanilla or mint. Fill tarts with a mixture of lemon curd and fresh blueberries or create a light, fruity blueberry sorbet or granita. » Recipe
Wide news coverage over the past few years has made consumers aware of possible
health benefits they might derive from eating blueberries. As a result, blueberries are
more popular than ever, making them a clear winner on foodservice menus.
The best blueberries are firm and plump and have a silvery surface sheen called a “bloom”. The size of a berry does not indicate sweetness or ripeness, but color does. Berries with a reddish color aren’t ripe and will be tart; use them in baked and cooked items.
Purchasing and Handling Blueberries
Fresh Blueberries: Refrigerate, loosely covered, until needed. Use within ten days; rinse just before use.
Frozen Blueberries: Commercially frozen berries are washed before processing; rinse off any crystals before using. Store at –10°F to 0°F for up to one year
In the US, fresh blueberries are available virtually every day of the year. Blueberries are grown in 35 states and two Canadian provinces. Six states account for 90% of commercially produced highbush blueberries: Michigan, New Jersey, Oregon, North Carolina, Georgia and Washington. The US season begins in April, peaks in mid-summer and ends in October; Argentina and Chile supply fresh blueberries October through early April. Frozen, dried, canned and juice are always available year-round.