Of course, there are muffins and pancakes. Plus, there was the required fruit salad. So then what? What do you do with a seasonal surplus of blueberries after you’ve done everything you’ve heard everyone else do with them?
If you’re open to new ideas, you’ll find that putting them to use is simple and tasty. Throw out the concept that you can only use them for desserts. Incredibly meaty flavors emerge when combined with the luscious, somewhat acidic berries. In reality, native Americans utilized blueberries as a seasoning for dried foods.
First, however, here are some suggestions for putting things away. Blueberries have a longer shelf life if they are dried before storage. Wash them only when necessary. Store them in the fridge with a light covering till then. Freezing them won’t ruin the taste but will alter the texture. So, once frozen, they should only be used in dishes that call for cooking.
Blueberries, once washed, may be frozen by spreading them out on a rimmed baking sheet and placing them in the freezer. To freeze them, pat them dry with paper towels and arrange them in a single layer on a baking sheet. The berries can be packaged once they have been frozen.
wellhealthorganic.com : 10-best-ways-to-use-blueberries
Vinaigrette: In a blender, combine a handful of blueberries with a 3:1 ratio of oil and vinegar (balsamic or red wine would be ideal) and a pinch of salt and pepper. Blend until almost completely smooth.
Sweet and cool snack: Use the same freezing procedure as previously, but instead of drying the cleaned berries, roll them in coarse sugar and freeze them. For a delicious treat, eat them as is.
Compote: In a little amount of butter, sauté 1 finely sliced yellow onion. Add 1 cup of blueberries, a pinch of grated fresh ginger, and a splash of spicy sauce to taste. Cook until the berries explode, reduce, and thicken. Season generously with black pepper, salt, and ground cumin. Serve with grilled pork chops or tenderloin.
Creamed: Place fresh berries in a bowl and top with heavy cream. Then drizzle with maple syrup and sprinkle with cinnamon.
Cordial: Simmer 1 cup blueberries and 1/2 cup sugar until the berries are broken down and thickened. Remove any particles by straining them through a mesh strainer. Divide the mixture among four tumblers. Top with ice and vodka or gin.
Grain salad: Toss cooked and cooled quinoa or farro with fresh blueberries, chopped cucumber, fresh mint, and minced red onion. Drizzle with lemon vinaigrette and sprinkle with sliced almonds.
Cornbread: Try incorporating blueberries into your favorite savory cornbread dish.
To make the spread, combine 14 cups of gently mashed blueberries, sliced scallions, and roughly 12 cups mayonnaise. Spread on a grilled chicken wrap as a sandwich spread.
Salsa: Finely chop 1 red onion, 1 jalapeño pepper, and a handful of fresh cilantro in a food processor. One cup of fresh blueberries, a dash of olive oil, and 12 lemon juice (or more, to taste). Season with salt and pepper after pulsing the blueberries until they are barely chopped. With blue corn tortilla chips, serve.
For the cheese topping, simmer 1 cup of blueberries with 1 tablespoon of sugar and a splash of hot sauce in a saucepan. Pour over a room-temperature round of brie after the blueberries have broken down and thickened. Serve with pieces of bread or crackers.
wellhealthorganic.com : 10-best-ways-to-use-blueberries : Final Thoughts
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