Berries add layer of flavor to a classic
Grow your own or pick your own, blueberries are chock full of vitamins and other nutrients.
When we had a vacation home in the North Carolina mountains, I adored blueberry picking with my family. There was always a race to see who could fill their container first and another race home to bake those berries into pies or muffins.
In season now, blueberries get a lot of great press for nutrition (antioxidants, vitamins, minerals, fiber), but we’re going to spotlight their wonderful flavor and versatility. Sprinkled over cereal, added to pancakes, tossed into salads or turned into salsas, cold soups or dessert, they’re one of summer’s delights.
Here are tips:
UOnce picked, blueberries do not ripen further. Look for firm, plump berries with smooth skins and a silvery sheen. Size doesn’t matter but color does — reddish berries are not ripe and won’t taste good.
URefrigerate fresh berries as soon as you get them home but wait to wash them until just before using. They can be refrigerated up to 10 days, but are better used sooner.
UAfter rinsing the berries, let them dry on paper towels so that extra water doesn’t get into the recipe.
UWhen buying frozen berries, make sure they are loose inside their bag. If they’re lumped together it means they’ve partially thawed and refrozen, compromising quality.
UFrozen berries can be used directly from the freezer without thawing in pancakes, waffles and other recipes.
UWhen adding blueberries to a recipe, there is usually no adjustment required. They add bulk but no liquid.
UWhen baking muffins or cakes, dust the berries with some of the recipe’s flour so they won’t sink to the bottom.
UInstead of folding berries into pancake batter, sprinkle them onto each pancake before flipping. That keeps the berries from getting crushed and the batter from turning blue.
LIME PIE WITH BLUEBERRY COMPOTE
A purchased graham cracker crust will work in this twist on Key lime pie, but the dessert won’t be as pretty.
Crust:
11‚Ñ4 cups graham cracker crumbs
3 tablespoons sugar
1‚Ñ2 teaspoon salt
6 tablespoons unsalted butter, melted
Filling:
1 (14-ounce) can sweetened condensed milk
3‚Ñ4 cup fresh lime juice
2 teaspoons finely grated lime zest
2 eggs, beaten
16 ounces (1 pint) fresh blueberries
Compote:
16 ounces fresh or frozen blueberries
1‚Ñ2 cup sugar
To serve:
1 cup heavy cream, whipped and sweetened
Crust: Heat oven to 350 degrees. Butter a 9-inch glass pie dish. Mix crumbs, sugar and salt in a medium bowl. Stir in the butter. Press the crumb mixture evenly over the bottom and up the sides of the pie dish, just even with the rim. Bake until crust just begins to brown, about 10 minutes.
Filling: In a large bowl, stir the condensed milk, lime juice and zest until blended. Whisk in the eggs. Pour the filling into the baked crust. Return to oven and bake until set, about 20 minutes.
Let the pie cook completely on a rack. Scatter blueberries evenly over top. Refrigerate until chilled, at least 2 hours. (Pie can be refrigerated, covered, up to 3 days.)
Compote: Simmer the blueberries and sugar in a saucepan over medium heat until reduced to 11‚Ñ4 cups, about 15 minutes. Set aside to cool. (Can be refrigerated, covered, up to 3 days.)
To serve, cut the pie into wedges and garnish with compote and whipped cream. Makes 8 servings.
Per serving: 617 calories (41 percent from fat), 28.8 g fat (16.9 g saturated, 8 g monounsaturated), 139.6 mg cholesterol, 10.2 g protein, 83.8 g carbohydrates, 3.4 g fiber, mg sodium.
Source: Adapted from “Blue Eggs and Yellow Tomatoes” by Jeanne Kelley (Running Press $35).