Entrees
Booberry Bats Over Blue Moons
Serves X
- 2-1/4 cups frozen* or fresh blueberries, divided
- 1/3 cup plus 1 tablespoon sugar, divided
- 1 tablespoon cornstarch
- Pinch salt
- 1/2 cup whipped cream cheese
- 2 drops read food coloring
- 1 drop yellow food coloring
- 1 loaf (10.75 ounces) frozen pound cake, thawed
- 1 teaspoon confectioners sugar
- 1 teaspoon unsweetened cocoa powder
In a medium saucepan, over high heat, bring 1/2 cup water to a boil. Add 2 cups of the blueberries; return to a boil. Cook until liquid is released from fruit, about 2 minutes. Meanwhile, in a cup, combine 1/3 cup of the sugar, the cornstarch and salt. Add to blueberries, stirring constantly, until sauce thickens, about 1 minute. Spoon into a bowl; cover and chill. In a small bowl, stir together cream cheese, the remaining 1 tablespoon sugar, and food coloring; set aside. Cut a thin layer off the top and bottom of the pound cake. Cut the pound cake into 4 thick horizontal slices. Working with 1 slice, use a 4-inch bat-shaped cookie cutter to cut out 2 bats. From the same slice, use a 1/2 –inch half moon shaped cutter to cut our 4 half moons. Repeat with the remaining cake slices. Carefully spread 4 bats and 8 moons with cream cheese mixture. Press the remaining 1/4 cup blueberries into creamcheese, covering with remaining bat and moon shapes, forming sandwiches. In a cup, combine confectioners sugar and cocoa; through a strainer, lightly sprinkle over sandwiches. Spread blueberry sauce on 4 serving plates to form a “sky background”. Arrange 1 bat and two moons on each plate, serve.
Yield: 4 servings
Yield: 4 servings
Blueberry-Onion Sauced Pork Tenderloin
Serves X
- 3/4 to 1 pound pork tenderloin
- 2 tablespoons butter, divided
- 2 medium onions, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons sugar
- 1/4 cup port wine or sweet sherry
- 2 tablespoons balsamic vinegar
- 1 cup fresh or frozen blueberries
- 1 cup chopped cherry tomatoes
Preheat broiler. Broil pork, turning occasionally, until cooked through, about 20 minutes. Remove to a platter; cover to keep warm. Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized, 3 minutes longer Add port, balsamic, blueberries and tomatoes; bring to a boil. Remove from heat. Thinly slice pork and serve with sauce.
Yield: 4 servings
Yield: 4 servings
Carmenere Marinated Skirt Steak with Blueberry Chimichurri
Serves X
Marinade:
- 2 cleaned and skinned skirt steaks
- 2 cups carmenere Chilean wine
- 1/4 cup aged balsamic vinegar
- 1 tablespoon minced garlic
- 3 sprigs fresh thyme
- 1 small sliced white onion or shallots
- 1 cup fresh blueberries
- 1/4 cup extra virgin olive oil
- 3 tablespoons dark red wine vinegar
- 3 tablespoons chopped Italian parsley
- 2 tablespoons minced onion or shallot
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint
- 1 teaspoon minced garlic
- 1/2 teaspoon sugar
- 1/4 to 1/2 teaspoon red pepper flakes
- 1/2 teaspoon Sea salt
- 1/8 teaspoon ground cracked black pepper to taste
Marinade:
Combine all ingredients, marinate for 24 to 48 hours. Remove, season with sea salt and cracked black pepper and grill until desired doneness.
Blueberry Chimichurri:
Blend all ingredients together until pureed. Season to taste. Serve with grilled skirt steak as a side condiment. Note: If allowed to stand, run blender briefly before serving.
Combine all ingredients, marinate for 24 to 48 hours. Remove, season with sea salt and cracked black pepper and grill until desired doneness.
Blueberry Chimichurri:
Blend all ingredients together until pureed. Season to taste. Serve with grilled skirt steak as a side condiment. Note: If allowed to stand, run blender briefly before serving.
Blueberry Cornbread
Serves X
- 1 pound 4 ounces (1 quart) All-purpose flour
- 1 pound 10 ounces (1quart) Yellow cornmeal
- 12 ounces (2 cups) Brown sugar
- 2 ounces (1/4 cup) Baking powder
- 1 teaspoon Salt
- 1 pound (about 1 quart) Frozen blueberries
- 8 large Eggs
- 1 quart Nonfat milk
- 1 cup Vegetable oil
Heat oven to 400°F.
In a bowl combine flour, cornmeal, brown sugar, baking powder and salt.
Gently toss blueberries in flour mixture.
In another bowl, combine eggs, milk and oil. Stir gently into dry ingredients until just mixed. Spread batter evenly in a greased and floured 17- x 24- x 1-inch deep sheet pan. Bake until golden and a toothpick inserted into center of pan comes out clean, 20 to 30 minutes. Serve warm or cool slightly; sprinkle with confectioners’ sugar, if desired.
In a bowl combine flour, cornmeal, brown sugar, baking powder and salt.
Gently toss blueberries in flour mixture.
In another bowl, combine eggs, milk and oil. Stir gently into dry ingredients until just mixed. Spread batter evenly in a greased and floured 17- x 24- x 1-inch deep sheet pan. Bake until golden and a toothpick inserted into center of pan comes out clean, 20 to 30 minutes. Serve warm or cool slightly; sprinkle with confectioners’ sugar, if desired.
