We get excited about Valentine’s Day at our house! It’s all about the gifts and the homemade cards and of course….the food. We love to start the day off with breakfast in bed and then cook something special for dinner as a family.
Nothing says I love you better than a tasty homemade crumb cake. Especially if it comes from me. As a self-professed non-baker, if I’m getting my cake on, it’s a special occasion!
What I love about crumb cake is that it’s an anytime-of-day delight: perfect with coffee in the morning, tea in the afternoon, or a delicious dessert.
I created this recipe to please the two loves in my life on Valentine’s Day. First, as a thank you to my husband who always goes above and beyond for his favorite girls on Valentine’s Day. Second for Norah, who wants nothing more than to have cake for breakfast. I even get to please myself because I can secretly tinker with the recipe to make it a little healthier.
Since we’re a house of Wild Blueberry lovers, adding a cup into the mix is one of my “health it up” secret weapons. Normally with coffee cake you would add a layer of cinnamon sugar to the center of the cake, but I used frozen Wild Blueberries instead. This way each delicious bite is bursting with incredible Wild Blueberry flavor!
Of course it’s also nice to know that I’m sneaking in a serving of antioxidants, as well. With double the antioxidants as tame blueberries, Wild Blueberries offer a wide range of natural antioxidants that help protect against disease. Wild Blueberries are especially rich in anthocyanin, a flavonoid with potent antioxidant capacity. Highly concentrated in the deep-blue pigments of Wild Blueberries, anthocyanin is responsible for both color and powerful health protection potential.
This delicious Wild Blueberry Crumb Cake is low in sugar and super simple to make using healthy, whole food ingredients. I hope you’ll make it for someone you love!
It’s back-to-school season and that means packing lunches, again! For many parents, packing the lunchbox can send the heart into nervous palpitations. But for registered dietitian Liz Weiss, it’s an art form. After reading her lunchbox ideas, your anxiety will magically transform into inspiration.
Liz Weiss, RD
Liz is an award-winning broadcast journalist, cookbook author, and radio show host who started Meal Makeover Moms’ Kitchen, a leading blog for parents in search of better ways to feed their family a super-nutritious diet. She’s also the co-author of two great books: No Whine with Dinner: 150 Healthy, Kid-Tested Recipes from The Meal Makeover Moms and The Moms’ Guide to Meal Makeovers: Improving the Way Your Family Eats, One Meal at a Time and she recently released a mobile recipe app called, Meal Makeovers. You can read more about Liz at http://mealmakeovermoms.com/ and you can download the Meal Makeover app here.
Meal Makeover Moms App
Here’s some of the wisdom Liz shared with us about packing lunches.
How do you get inspired with packing a good lunchbox? To get inspired I think about color, flavor, nutrition, and seasonality. I really like to include all of the senses – smell, sight, touch, and taste when thinking about the lunch box.
What has worked for you in the past? I have found that it’s really helpful to include my kids in the process. I do this by simply asking them: “What do you want for lunch?” The last thing we want –or I want as a dietitian – is to throw away food or for a child to not eat something because it’s not appealing. Plus, if they don’t eat what you packed for lunch they are getting no nutritional benefit. One of the most important ways to get children excited is to present the food in a kid-appealing way. For example if you’re going to slice up apples, put a little lemon on them so they don’t turn brown. Put grapes in a small container. Think about how you package your food. Use small containers and put a little utensil in there. Make it cute and playful. That’s why Bento Box Lunches are so appealing. Kids like to play, so it pays off to think about finger foods –something easy to pick up and bite into. Most young kids are either missing teeth or they have braces – and it’s important to be mindful and make sure they are physically able to eat the food you pack. For example, I would never send young kids to school with whole pieces of fruit like apples.
How important is it to be organized?
It’s very important. As moms we really relish our sleep. If you can get 5-10 extra minutes of sleep in the morning, wouldn’t you want that? Pack shelf-stable milk boxes in the fridge before going to bed. That way it will be cold in the morning and will help keep your kid’s lunch cold. If you’re packing sandwiches, wash and dry the lettuce leaves the night before, and have them in a bag ready to go. Cut up your veggies the night before – have bell peppers, carrots, and cucumbers ready with a small container of dip. Recently, I sent my son to school with pasta salad. I boiled the whole wheat pasta the night before and it was ready to go in the morning.
Can you provide a few simple ideas for recipes? There are lots of lunchbox recipes on my website. Here are a few ideas to get you started.
Yogurt, granola and fruit cup— morning snack time at school is a perfect time to integrate some healthy options. I like to pack a small container of yogurt and pour some frozen wild blueberries over the top. Then I add a second container of granola to sprinkle on the top.
Pasta salad—I’m all about whole grains, so I start with a whole-wheat rotini. Then I add all-natural deli ham, feta cheese, diced bell peppers, zucchini ribbons, corn on the cob (leftover from last night’s dinner), and some Italian dressing. This is simple and delicious.
Kebabs — These are a favorite. I use cheese cubes, leftover chicken or deli meats like turkey or chicken. Then I add grapes, melon cubes or berries in between.
Chicken salad — Here’s an easy one. I use cubed chicken mixed with plain Greek yogurt, some low-fat mayonnaise. Then I add nuts, dicedgrapes or apples, or diced avocado.
Quesadillas – These are a hit for lunch and offer a nice change of scenery from the standard lunch. I heat the tortilla and then I add beans, veggies, cheese, and BBQ sauce and wrap these hot in foil.
What are some common lunchbox mistakes? Packing too much food is a common mistake. Kids have about 20 minutes to eat so I encourage parents to pack the right amount of food for their child and prepare it in bite-sized pieces. Be sure to observe what comes back in the lunch box – this can be very telling. A lot of parents tend to focus on refined carbs because they are easy– they will pack a bagel with cream cheese, a juice box, and a bag of chips. The challenge when packing a bagel/juice box/bag of chips is that it lacks color and nutrition, so focus on a rainbow of colors instead!
What is the trick to keeping it healthy? Make sure you have fresh fruit and a veggie in your lunch box. Some parents consider juice to be a fruit serving, but it’s best to think about fresh, frozen, or dried fruit as a true serving. Don’t forget about snacks. I view snacks as a mini-meal. Snack time is an opportunity to weave in ingredients that are missing in the diet. If they are not getting veggies or fruit in the morning, make sure they’re an option as a snack. One of my favorite snacks is my Mini Blueberry Cornmeal Muffins.
7. What are some of the worst lunch boxes you’ve seen?
I’ve seen a morning snack of Hawaiian punch and chips. I’ve also seen Gatorade and chocolate chip cookies. These “snacks” bring calories and sugar to the diet, but not much more. Remember that kids are small, and it doesn’t take much to fill their stomachs – so every bite should be packed with nutrition – think nutrient rich and the colors of the rainbow. Every time you pack that lunchbox ask yourself: “What is this ingredient doing for my child?”
What are favorite things to pack for your kids’ lunches? What’s the worst lunch box you’ve ever seen?
Guest Blogger and Registered Dietitian Lindsay Livingston from The Lean Green Bean has sent us yet another tasty recipe that is sure to impress friends and family this coming Labor Day Weekend. Her newest Wild Taste of Summer recipe is a really fun way to get some antioxidants into your diet and create a summer memory at the same time. Be sure to share this recipe and Lindsay’s other great summer recipes — Wild Blueberry & Spinach Turkey Burgers, Wild Blueberry Ice Cream Sandwiches and Wild Blueberry Zucchini Bread —with your friends and family. You can find them right here on the Wild Blueberries blog!
For me, there’s something about summer and ice cream that just go hand-in-hand. As a young child, we used to visit a place called Cup & Cone almost weekly. It was a small free-standing shack that served ice cream during the Minnesota summers and it shared its parking lot with a retired train caboose. I can still remember the thrill of ordering and devouring my ice cream cone and then spending endless hours climbing on, running around and wandering through that caboose with the other local kids.
As I got older, I spent my summers working for a landscaping company. We worked long hours in the hot Kansas sun and let me tell you, there was nothing better than getting off work and heading straight to the local ice cream store where we could sit in the air-conditioning and enjoy some ice cream.
As an adult, my husband and I often ride our bikes to our favorite ice cream store to enjoy a summer treat, and with a baby on the way, I can’t wait to create our own family ice cream tradition!
Yet, while going to get ice cream brings back a lot of memories for me, sometimes it’s not the most economical choice. Especially during the summer when I seem to crave it all the time! So, to ease the burden on your wallet, the next best option, in my opinion, is to make your own! With the help of a relatively inexpensive ice cream maker that pretty much does all the work for you, you can spend your summer dreaming up and creating dozens of your own ice cream flavors that are customized just to your liking!
I’ve had a lot of fun with my ice cream maker over the years, both recreating store-bought favorites and coming up with new ones. Recently I got a little creative and came up with a new combo that I thought I would share with you!
As I started brainstorming, I knew I wanted to include frozen Wild Blueberries for several reasons:
The color- so vibrant and pretty to look at.
The flavor- Wild Blueberries are smaller and more flavorful than regular blueberries making them ideal to use in recipes like this where you really want their flavor to shine!
The health benefits – ice cream is not always the healthiest dessert option but the addition of Wild Blueberries means your ice cream gets a healthy dose of antioxidants. Wild Blueberries have been shown to have positive effects brain and eye health, heart health and more!
As for the mix-ins, I’m a huge proponent of pairing blueberries and chocolate together, so I added some dark chocolate chips. I also added in some crumbled graham crackers for a touch of added sweetness. To keep the ice cream making simple, I kept it egg-free and instead of all cream, I used some 2% milk to make it a bit healthier without sacrificing flavor or creaminess!
Here’s how you make it!
Wild Blueberry Ice Cream
2 cups frozen Wild Blueberries
2/3 cup sugar
1 ¼ cups heavy cream
¾ cup 2% milk
1 cup crumbled Graham Crackers
½ cup dark chocolate chips
Directions:
1. Combine first four ingredients in a blender and blend until well mixed.
2. Pour into ice cream maker (do not overfill).
3. Turn on ice cream maker and let run for approximately 20 minutes. As the ice cream starts to thicken, you may need to scoop out some if your ice cream maker gets too full. Consider it a taste testing opportunity!
4. About 2 minutes before turning off, pour in grahams and chocolate chips and let run until mixed in.
Wild blueberries and the 4th of July – few other foods do such heavy lifting when we’re feeling patriotic. This deeply loved fruit is bursting with healthful antioxidants that have dominated the news for their role in preventing cognitive decline, and even more recently, their potential to lower cholesterol. But the best thing about wild blueberries, at least on the 4th, is the ingenious and multifaceted role they play in representing one of the three colors of the Stars and Stripes. Betsy Ross had no idea when she picked up a needle that she was giving rise to this exquisite rendering of Old Glory from Hostess (with the Mostess). From patriotic cupcakes to tantalizing salad, salsa and pie, wild blueberries are in glorious use all around the country this week.
Inspired kitchenistas know to use wild – they are small but they are formidable, with extraordinary benefits that can carry the day. Their smaller size means more berries in every bite, less water content, and heightened nutritive benefits. As if we needed another reason to be grateful for this near-perfect fruit.
What a big moment for such a small berry! Happy 4th of July – enjoy!
When strawberries are in season, no one will blame you for dropping everything to get to the nearest fruit stand – whether it’s an expanse that covers acres, or just a girl with a glass jar and a folding table. Cartons bursting with shiny crimson-colored fruit are all you need to start feeling like summer is truly here.
Strawberries are beloved for their sweet delicious flavor, and when they are picked fresh from the field, there is nothing like them. They are, like wild blueberries, a strong contender for a powerful antioxidant food. They are also associated with exciting new brain health studies that show that they, along with blueberries, hold big promise under their colorful skin in the prevention of age-related brain deterioration, including Alzheimer’s.
Low in calories, strawberries are high in vitamin C, folate, potassium and manganese. Their anti-inflammatory properties that help preserve brain health also fight certain cancers, provide cardiovascular support, help regulate blood sugar and decrease risk of type 2 diabetes. PickYourOwn.org even tells us that strawberry juice can serve as a salve for feverish patients and cool a sunburn!
Most of all, strawberries are a fun, versatile ingredient that thrill the palate in everything from pies to salsas. So open the door to summer and surrender to this ruby red fruit. It’s time to indulge in all things strawberry.
Fields & Festivals Devoted to Strawberries
Locals will tell you, Maxwell’s Strawberry Farm is a goldmine for growing and picking strawberries in Southern Maine. Located in the Two Lights area of Cape Elizabeth, they invite pickers to pick to their heart’s content for $2.39/pound. Be sure to call the Strawberry Hotline (207-799-3383) beforehand to make sure the fields are not closed for ripening.
To make the most of the season, Maxwell’s is host to the 2012 Strawberry Festival which takes place Saturday, June 30th. It’s real kicks-off is Friday evening, though, with a Lobsterbake & Pig Roast Fund Raiser. The next day at the festival, visitors will encounter strawberry treats, music, a wide range of artisans and vendors, and plenty of activities for kids, including tractor rides, and hot air balloon rides.
Or, head south on Saturday to South Berwick (it’s right on the New Hampshire border) to the annual South Berwick Strawberry Festival where the usual shenanigans of this self-described small town country event ensues, including entertainment, food, artisans, and plenty of strawberry shortcakes.
Strawberry Recipes to Kick Off the Season
It’s no crime to eat your berries straight from the carton, but using them in extraordinary recipes may be what they were created for. Just in the nick of time, The Portland Press Herald offers recipes for the season from local Maine culinary experts, including Strawberry Crepe Cake from Erin Lynch, kitchen manager of Rosemont Market & Bakery, and Strawberry and Finger Banana Fritters, a wow of a dish, compliments of Chef Carmen Gonzalez of the Danforth Inn.
Southern Living has has in-season recipes like Strawberry-Fruit Toss with Cornmeal Shortcakes, and Strawberry-Turkey-Brie Panini to put strawberries to work in something other than dessert. Also in keeping with the season, Cooking Light is a mouth-watering resource for all things strawberry, among them Strawberry Granita and Lavender-Scented Strawberries with Honey Cream. (They have layer cake, too.)
Finally, Food52.com, where home cooks spread their wings, has a Strawberry Salad that is a stunner for summer. It’s a combination of strawberries, balsamic vinegar and greens; making it exclusively from farmer’s market loot is a must. The salad is a runner-up to the grand prize winner, the utmost in summer desserts, Strawberries with Lavender Biscuits. Tender biscuits with delightful undertones of lavender separate this lovely interpretation of the traditional shortcake from the pack.
Berry Synergistic
One of the best things about strawberries is their palate-pleasing pairing with wild blueberries. Together, these berries offer a complex flavor with surprising sweetness and tang, and an antioxidant burst that pumps up health benefits to the max. “When you combine different antioxidant foods, you get synergy,” says Dr. Dan Nadeau, Medical Director for Diabetes and Endocrinology Associates of York Hospital and co-author of The Color Code. Synergy refers to combining healthy foods in a way that results in an even bigger benefit to health than the two would have apart. For example, combining wild blueberries and walnuts or strawberries can increase the impact they have when eaten separately, creating a burst of protection when it comes to our bodies.
Synergistic dishes for strawberry season that are high in nutrition and bursting with color include Confessions of and Overworked Mom’s Strawberry Blueberry Crumble Pie. Martha Stewart has her say with a Red and White Blueberry Trifle, a synergistic recipe that is perfect for the 4th of July.
Need a Healthy Eating Idea? These Favorites are Tried, True & Blue
Looking for a new dining or dessert idea that’s big on health and just as big on taste? We’ve assembled the top most-viewed recipes from wildblueberries.com from the last twelve months and made them into our – that is, your – countdown of the Top 5 Wild Blueberry Recipes. Of all the unique, creative ways to use wild blueberries, why do these recipes keep coming out on top? The answer is palpable. Here, you be the judge.
We were delighted to see a non-dessert recipe show up in the past year’s Top 5: This one is perfect for its easy pairing of protein with the sweet, tangy taste of wild blueberry sauce. The secret: deglazing the pan with red wine, wild blueberries, lemon rind and salt. It turns chicken into a superfruit specialty. Using frozen wild blues means you can keep this recipe up your sleeve for any time you want something unique, easy, and big on healthy ingredients.
#4: Wild Blueberry Crisp The jury is in: we simply can’t resist a crisp – the crunch, the sweetness, and the satisfaction is what makes this dessert a true favorite. This crisp recipe delights over and over again because of its fruit combination (apples paired with blues) and its ease. Add chopped pecans if you wish for an additional nutty crunch – undeniable dessert excellence.
#3: Brownie Dominoes with Wild Blueberry Cinnamon Sauce Brownies are a consistent, seasonless favorite, and this recipe comes in at #3 for its winning combination that rose quietly above the rest. It must be its chocolately flavor that pairs so wonderfully with blueberries. Served with wild blueberry sauce as recommended gives them the crave-worthy quality that makes them a list topper. Hard to believe, but these are Color Code health-approved, too.
The second place spot for popularity over the last 12 months is no surprise – it’s a pie classic that stands the test of time because it is always flawless and delicious. Winning out over more inventive desserts, Wild Blueberry Pie reigns for its supreme beauty (and rustic lattice-top crust, if you choose) and its bountiful six cups of wild blueberries that flow past its corners. Wildly delicious? Agreed.
What makes this recipe the top visited recipe of the last year? There’s no secret that the smoothie is a beloved way to get healthy antioxidants. While nutrition experts advocate eating the whole fruit rather than those in juiced form to preserve desirable fiber, the Wild Blueberry Smoothie fits the bill. It contains all the fiber of the whole fruit, and all the dark blue skins where beneficial phytos reside. Add the benefits of yogurt and honey to this naturally sweet concoction, and yep, it’s the best of the best.
#1 Recipe, Wild Blueberry Smoothie, is a star in health.
Runner-Up: An Easy Summer Dessert.Looking for an easy, colorful, warm-weather dessert that everyone will love? Try #6 on our list, Wild Blueberry Cassis Mousse Cake, a perfect choice for summer.
Check out our new look! A brand new design for wildblueberries.com means searching for all our best recipes is even easier and more fun, whether it’s for breakfasts, snacks, salads, entrees, desserts or a delightful summer drink. (Bookmark us for when you need a delicious, antioxidant-rich dish any time of day!)
The 10 Most Popular Questions About Cooking with Frozen Wild Blueberries – Answered!
More than ever, wild blueberries are smothering breakfast, lunch and dinner plates, and they are doing it in a variety of unprecedented ways. Today, consumers are taking full advantage of this delicious, high-antioxidant fruit.
Why? The wild blueberry’s role in preserving brain health, preventing some types of cancers, and battling inflammation caused by free radicals is no longer the secret of researchers and scientists. Wild blueberries are the domain of everyone from nutritionists and chefs to home cooks and time-starved moms.
Wild blueberries share space at the very top of most any list of the healthiest foods – rivaling omega-3 rich fish and leafy greens – as nutrition’s most superb delivery system. It’s made the “at least one serving per day” rule of wild blueberries gospel in kitchens across the globe. Thousands of recipes showcase their versatility and their knack for making a simple plate soar with taste.
Whether you are new to cooking with frozen or you’ve known about this IQF ingredient for years, you’ll benefit from knowing the ins and outs of how to best use your blues. We’ve compiled the most popular questions about using frozen wild blueberries in your kitchen so you are getting the very best out of one of the natural world’s most superior foods. Here are our ten most frequently asked questions about cooking with blue, including how to make the perfect pancake and debunking the myth of blue batter.
1. Do frozen wild blueberries work in a recipe that calls for fresh?
Yes. Frozen wilds are ideal for recipes in just about every instance. Allison Fishman, author of You Can Trust a Skinny Cook, says using frozen is her ideal method for cooking, mostly because “it’s they best way to get the whole berry.” She also likes the cost savings of frozen, and uses frozen wild blueberries in all of her recipes that call for blueberries, with the rare exception of those used to garnish lemon tarts, where she opts for fresh. The IQF method makes making the case for frozen easy—they are a seamless substitution for recipes, jams, toppings, and for eating blueberries all by themselves.
2. Can I substitute wild for the larger cultivated berry?
Absolutely. In fact, for reasons of nutritional impact and flavor, it’s always advisable to substitute cultivated blueberries with wild. Cultivated blueberries come fresh and frozen, so look for the moniker “wild” whenever you purchase – they are a product exclusively of Maine or Nova Scotia. Wild will provide you with more powerful nutrition, thanks to the higher skin-to-pulp ratio and the environmental “stressors” that allow wild blueberries to develop a protection that translates into powerful nutrients and more intense flavor than their cultivated cousins. It’s also important to keep in mind that wild blueberries, due to their wild nature, naturally contain a variety of berries, which accounts for the variations in size, color and taste.
3. Can I substitute blueberries for other fruits in recipes?
As in this recipe from Tastebook.com, blueberries are a straightforward substitute in most recipes. When fruit is the key ingredient, consider using a mixture of wild blueberries and another fruit. It can create a wonderful flavor combination. And, the wild flavor is one that many find preferable to other berries; they provide a delicious burst of flavor ranging from sweet to tangy, thanks to their natural variations. It’s a taste you just can’t duplicate it with other berry ingredients.
4. What’s the best way to cook with frozen wild blueberries? Should they be thawed?
Frozen blueberries do not need to be thawed before you add them to cake or muffin batter, for instance. They can and should be left in their frozen state for most baking unless the recipe calls for them to be defrosted. Keeping them in their frozen state will preserve their texture and individuality and will keep the blueberries from bleeding into the recipe.
Fresh frozen blues usually come without additives or syrups, making them a seamless substitution. However, if you find your frozen blueberries give off a little more juice than fresh berries, it might be necessary to reduce the liquid and increase the thickener when you use them in desserts such as pies, tarts or cobblers.
5. Is frozen as good as fresh?
Yes. The IQF method freezes wild blueberries at their peak of taste and nutrition. Today, we’re lucky that this modern freezing technique means there is no compromising when it comes to nutrition (they can remain frozen for over two years without losing their flavor or nutritional value). It also means they are economical and accessible any season and any day of the week for spontaneous recipes and meal improvising.
6. How do I declump frozen berries?
In fact, the days of clumped fruit and vegetables are virtually over. With little exception, today’s frozen wild blueberries available in the frozen food aisle use the IQF method of freezing. That means they are “individually quick frozen” which preserves their individuality when they are frozen and when they are thawed.
7. What’s the best way to use frozen wild blueberries in pancakes?
When using frozen wild blueberries in pancakes, eHow.com suggests adding them to each pancake as it cooks. The berries will sink into the batter and will be hot and juicy after the pancake is turned and cooking is completed. Avoid adding frozen berries directly to the batter – that goes for fresh or frozen – most chefs prefer their pancake additions to assemble in the middle of each cake. Sprinkle enough for each pancake on the batter-up side before flipping for the ideal pancake aesthetic.
8. How can I use wild blueberries for more than just dessert and breakfast?
It’s a great question, and one consumers are asking more and more as they discover that integrating blueberries into more recipes can enhance health benefits and give dishes a unique flavor profile.
There are plenty of resources for cooking with blueberries (that don’t have to do with pancakes or muffins) online and in cookbooks devoted solely to the fruit. Blueberries are a popular addition to many salads, for use in chutney, and in glazes and sauces that make delicious additions to pork and fish dishes. Wild blueberries also provide the basis of oodles of unique appetizers such as spicy tortillas or dishes like this Savory Blueberry Ricotta Pizza.
Tip: The sweet and tangy taste of wild blueberries provides an ideal contrast to dishes featuring duck or pork, as in this recipe for Pork Chops with Blueberry Ginger Relish from EatingWell.com. The burst of flavor makes protein dishes memorable—it’s why they are so popular with chefs.
9. How can I prevent my batter from turning blue when I use wild blues?
“Personally, I think frozen blueberries are good for purées and smoothies and not much else.”
Statements like this are troubling—it means some of us are missing out on convenient, healthy additions to our cooking repertoire. It’s not necessary to be stuck in the smoothie rut because of the “swirl” factor – today’s IQF blueberries are much more versatile then many people realize. While it’s true that a blue swirl can interfere in some recipes where the batter must remain pristine, there’s no need to wait for August to buy fresh to bake with blue. Just follow these easy steps instead:
Freeze & Fold: First, wild blueberries create the blue color when they defrost or burst, so be sure to keep them fully frozen and unmangled. Then, make sure not to add your blues too early. Adding blueberries to a cake or muffin recipe should be done last. They should be folded in and baked immediately to prevent bleed. Tip: Toss your blueberries in a touch of flour to provide additional insurance against the blue swirl.
Mind the pH: According to the Blueberry Council, if your muffin, cake or pancake batter is too “basic”, that is, it has a high pH, it can lead to a batter’s colored haze. Blueberries turn reddish when exposed to acids, such as lemon juice and vinegar, and greenish-blue in a batter that has too much baking soda, which creates an alkaline environment. The rule of thumb for preserving the beauty of blues: adjust the acidity of your batter by replacing some of the liquid with buttermilk, sour cream, applesauce or citrus juice and reducing baking soda/powder.
Embrace the Swirl: As shown in this cheesecake recipe, which takes advantage of the blueberry’s ability to create an eddy of purple-blue color, it can sometimes be a boon to embrace the swirl. It can also work to your advantage in things like eggnog, yogurt servings, or any dessert with a monotonous white topping. Use berries sparingly on toppings to create the perfect blue twist. Take a look at how Sassandveracity.com makes use of color with these Not Quite Blue Cupcakes with Not Quite Red Ice Cream. Way to embrace the swirl!
10. How do I keep wild blueberries from “dropping”?
One reason blueberries sink is because the specific gravity may be too low, says the Blueberry Council. Increase specific gravity by using a thicker, denser batter. Dropping can also be the result of too much air in the batter: avoid over-blending during the first stage of creaming. Bonus FAQ: Basic Measurements & Conversions for Wild Blueberries:
1 pint of fresh blueberries weights about 3/4 of a pound or 2 cups
1 10-ounce package of frozen blueberries = 1-1/2 cups
1 quart = 1-1/2 pounds or 4 cups
Cultivated and wild are 1:1, but your count of wild will be higher due to their compact size. (That’s more skin per cup and more antioxidant power!)
Frozen and fresh are also 1:1; allow for a bit of moisture for frozen by pulling back on a liquid ingredient by a 10%.
It takes about 4 cups of blueberries to make a blueberry pie. They make their point with this classic deep dish blueberry pie recipe.
A normal batch of blueberry preserves, jam or jelly requires 5 pints of berries. Here’s the recipe in 12 Simple Steps.
Jam Lovers Rejoice!
Q: Can you really use frozen for jams? A: You can. Most frozen wild products are pure wild blueberries with no syrup, making it a seamless substitution. Find this and other tips for frozen substitutions at eHow.com.
Move Over Yogurt – These Wild Blueberry Ideas Give Fruit a Whole New Meaning
“Wild blueberries? I’ll eat them with absolutely anything,” said one dyed-blue-in-the-wool Wild About Health reader. If you agree – and if by everything you mean everything, this is the post for you.
Wild blueberries lovers, these are our halcyon days. In our quest for good health, adding fruits and vegetables to our meals is high priority. Those deeply colored wild blueberries are the go-to food for enhancing our health and disease prevention efforts. They are high in antioxidants, they have a low glycemic index, and they are low in calories. They are also deliciously, complexly sweet and tangy.
As a result of the good news surrounding blueberries, specifically wild (wild offers more concentrated nutrition per berry), there’s a swell of interest in eating the fruit – but not in the traditional way. Wild blueberries are popping up in some unexpected places, and they seem to be a new mainstay in a wide array of foods, drinks, and snacks.
So, move over yogurt, step aside pancakes – we love you, but these new traditions in blues will blow your mind (without blowing your commitment to healthy eating).
7 Unusual Ways to Use Your Blues
The Blueberry Bagel Debate
A discussion of blueberry uses that are out of the ordinary must start with the Great Blueberry Bagel Debate. Loved or hated, all bagel aficionados have an opinion. On the one hand, this choice of bagel can have a tendency to be blue of hue – for some, disturbingly so. While some blueberries remain discretely nestled in the bread, others turn bagels vastly different from the expected earth tone. Depending on the maker, the blueberry bagel has been accused of being cakey, and toppings like lox and capers can seem like a difficult fit.
But for others, the delicious bagel consistency mixed with the sweetness of blues is pure breakfast food bliss, and cream cheese is the ideal pairing. It’s simply the only bagel choice for some bagel lovers, whether they have a berry affinity or not. Read more about the blueberry bagel debate. Then, go ahead and make your own homemade Blueberry Bagel, if you are so inclined.
(Nutritionally) Potent Potables
For the occasional imbiber, blueberries are a clever, inventive, multipurpose bar ingredient. Blueberries are no stranger to vodka, for example – they provide a twist to the norm with the added attraction of the “wild” mystique of their origin. Recently, jumping on the blueberry bandwagon, Hangar One announced the release of Maine Wild Blueberry Vodka. It’s a trend that may have its roots with the local Cold River Vodka, an 80-proof vodka made by steeping Wyman’s wild blueberries in alcohol for several days, then filtering it off. They use just a small amount of sugar to achieve this aromatic bouquet and subtle flavor. Try it, along with their recipe ideas, such as Blueberry Melon Martini, for yourself.
If you are looking for a unique way to use your blues, this one not only fits the bill for your kitchen, it also makes a wonderful homemade gift during the holiday season. Making blueberry vinegar is simple, and its taste and versatility pays off in spades. Blueberry Vinegar can be added to many recipes that call for vinegar to add a unique twist of flavor: try it on salads, as marinade, or have it handy to sprinkle on fish or chicken while you cook. It offers big taste at approximately 4 calories per serving, too.
This slurpable summery treat, which can also be served in winter (buy frozen wild blueberries for easy cooking), fits the bill for savory, elegant and unique. Ladle this Chilled Wild Blueberry Soup from Moveable Feasts into bowls, garnish with sour cream or crème fraîche and top with a mint leaf, and you’ve got a bowl of exquisiteness. Or try this smashing Maine Wild Blueberry Soup which calls for Pinot Noir (weigh it against Moveable Feast’s white wine) and a bit of honey.
Blueberry Swizzle Sticks
We love this idea for its creativity and for the surprising addition it provides to a drink. Wild blueberries create the basis of this swizzle stick drink stirrer that makes a fruit drink more fabulous. Assembly is simple: place blueberries on a wooden skewer and freeze. Then place them in your guests’ drinks at your next wing-ding. You can find the “recipe” here, where you’ll also find some other unique serving ideas for wild blues. They include out-of-the-ordinary notions such as crushing frozen wild blueberries into vanilla frosting to create a beautiful purple color for your cakes that amplifies the flavor and the fun. Blueberry Wine
It may not be the first thing you think of when you think of blueberries, but it’s not the last, either. Blueberry wine conjures the crush of flavorful berries and mellow, sweet subtle of flavors that makes perfect sense. If you are adept at making wine, blueberry is a particularly pleasurable option. The wine-making process can take up to several months however, so depending on your schedule, buying it might be easier.
If you are local to Maine, you might try Bartlett Winery in Gouldsboro or Blacksmith’s Winery in Casco. They both make a practice of using native fruits. Also, Maine Mead Works offers HoneyMaker Blueberry Mead made with wild blueberries and wildflower honey from Maine, which is described as having a cherry-rose color and a clean, honey-like aroma with berry notes – berry irresistible.
Hot & Spicy Sauces
This unusual marriage is made in heaven. The piquant spice of the hot pepper, matched with the sweet tang of blueberries is a taste that thrills the palate and compliments myriad foods. This hot-sweet flavor combination may sound like a one-time treat, but it can quickly become a daily delight. It works with potatoes, sandwiches, chicken, burgers, even scrambled eggs. The Sensitive Pantry has the right idea with this recipe for Blueberry Chili Hot Sauce. You can also start your culinary experimentation with this recipe from Food & Wine, or this simple, sweet Hot Spiced Blueberry Sauce that works for vanilla ice cream as well as for chicken on the barbie.
A similar taste profile can be created with a creatively unusual Blueberry Mustard, something threatening to become a table staple (see evidence here and here for starters), and no wonder. Easy to make and keep on hand for your midnight Dagwood, it’s lovely enough for a homemade Christmas gift for friends. Complete the package with your own jar and label.
Try this simple Spicy Blueberry Mustard recipe from Helium. It calls for just three ingredients: blueberries, mustard and honey…pure condiment delight.
Hungry for more?Endless Simmer will sate your appetite. They have 100 ways to use yours blues – an impressive list that we’ve referred to here before. These ideas are less unusual than they are simply fabulous. Our favorite discovery? Blueberry Mint Ice Cream Sandwiches.
Chef Jérôme Ferrer is a Montreal chef with a flair for creative, delicious food and a talent for distinctive use of market fresh produce. As Grand Chef at the celebrated Restaurant Europea, a true hot spot of creative, modern cuisine located in a luxurious Victoria Mansion in the heart of the city, Ferrer and his staff of 22 chefs can be found fixing up dishes on the famed menu that provide some of the best edible evidence that food can be turned into art.
The Wild Blueberry Association was fortunate enough to procure Chef Ferrer for some exclusive creations using the beloved wild blueberry as his primary ingredient. The results speak for themselves – they are part of a winning selection of brand new recipes on www.wildblueberries.com.
Want a taste? Chef Ferrer’s distinctive Foie Gras Cutlets with Wild Blueberry Sauce features a generous helping of wild blueberries, along with puréed parsnips and seared foie gras cutlets. His inspired Lamb Bites with Celeriac Bulb & Wild Blueberry Sauce uses the unique flavor of celery root (he transforms it into “fries”, sautés and seasons it) along with the perfect accompaniment: he reduces wild blueberries with lamb stock and wine to create the sauce. Fantastique!
What’s this French chef’s wild blueberry connection? It’s based in part on wild blueberries being a popular indigenous Canadian crop. Lowbush blueberries are harvested only in Maine and Eastern Canada, meaning the versatile ingredient is right at home in Montreal. It’s also a match made in heaven for a chef who specializes in haute French cuisine. French cooking is known for its sweet indulgences – think crème brûlée, parfaits, sorbets, petit fours and marcarons – and the sweet, complex flavor of wild blueberries fits the bill. Ferrer is an expert on the subject – he is the author of Les Secret des Desserts, which reveals his insider info on creating delectable French-themed desserts. One of those strictly-on-the-QT tips? Create your confection using fresh produce and the best local products.
The creative use of wild blueberries is a particularly perfect fit for the Wild Blueberry kitchen due to Chef Ferrer’s dedication to a “from the market” menu at Europea. His efforts to serve food retrieved daily from fresh local providers is clear from his menu. He provides his signature je ne sais quoi to Quebec-raised veal, Appalachian Coast venison, and dishes such as Lobster Cappuccino Truffles, and North Coast Scallop Crèpes.
The Wild Blueberry Association consistently works with renowned chefs in order to develop original recipes that combine the creative ideas with the unparalleled taste and nutrition of wild blueberries. You can enjoy more of the European influence in Wild Blueberries à la Crème Brûlée, a blue take on a traditional French classic, and in Warm Wild Blueberry Petit Fours, a breakfast-inspired interpretation of a fave French treat from the Executive Chef of Kennebunkport’s White Barn Inn, Jonathan Cartwright. In light of all the palate-delighting options, only two words come to mind: Bon appétit!
Whoever said black never goes out of style must have been referring to nutrition. Dark berries are certainly a runway favorite. They are high on the list of foods that provide excellent benefits to our health thanks to that dark color – it’s your tip off that you are in the presence of anthocyanins. Dark skin is a fruit UV protector, and may be the key to our protection as well, as a scavenger of free radicals that cause aging and serious diseases. So grab a bowl and head to the nearest abandoned schoolyard, back lot, or backyard, and go in search of the dark colored berry. You’ll come back with a bowlful of sweetness and nutrition that never fails to turn a serious style maven’s head in pies, in ice cream, as a jam or a vinaigrette.
Blackberry or Black Raspberry?
Both blackberries and black raspberries might be harder to find if you live in the North. While red raspberries are adaptable in colder climates, black berries are not as hardy, and grow more often in southern Maine, or in sheltered areas to the north. But being in the realm of the dark colored berry can be a source of confusion: often we refer to blackberries when we really mean black raspberries.
While they look very similar, blackberries and black raspberries have slightly different growing seasons, and are slightly different when picked. If the little white core is left on the plant at picking time, you’ll know it is part of the raspberry family – raspberries easily pull from the core, leaving the hollow fruit – it’s how we can tell if the fruit is ripe. Blackberries, on the other hand, don’t separate from the core.
While both black-colored berries provide excellent nutritional benefits, black raspberries are purported to have higher antioxidant properties. Tastes differ as well. Black raspberries will be harder to distinguish from a red raspberry whereas blackberries have a taste all their own, and tend to be sweeter and less tangy than black raspberries.
Healthy Berry
Dark berries are strong performers when it comes to antioxidant activity. As we’ve mentioned, fruit with deeper, darker skin means higher concentrations anthocyanins. Blackberries and black raspberries also have a high skin-to-pulp ratio due to their clumping, or “bramble” fruit, which contributes as well. The result is a high ORAC score. ORAC measures the antioxidant activity in foods by using the cellular antioxidant activity (CAA) assay, which provides information on the uptake, metabolism, distribution and activity of antioxidant compounds in cells.
Black berries also have high fiber content, owing again to their skin. They are high in Vitamin C, manganese and B vitamins, and they have high amounts of phenolic compounds. Phenols are part of the reason we consider wine as being good for our health: they can have wide-ranging benefits, including anti-viral and antioxidant properties.
Studies are currently underway to determine just how beneficial black raspberries will turn out to be. Some preliminary studies suggest they may help to slow breast, cervical, colon and esophageal cancers. You can learn more about berry health benefits.
Foraging Favorite
Blackberry and black raspberries have their challenges. They are fairly fragile, and quick to mold or deteriorate if they are crushed, and while freezing does preserve their glory, when fresh, they stay in shape for only a couple of days. And, as accessible as they are, their thorny branches can act like a barbed wire fence making picking seem more like a prison escape than summer recreation.
But these dark berries are worth the trouble. They are a foraging favorite, found copiously around yards, railroad tracks, and fences, and they grow expansively in the wild, often feeding birds and other creatures attracted to their glowing dark color. But if you prefer to forgo the thorns, these berries can easily be found at supermarkets and farmer’s markets this time of year. They work extremely well with other berries, creating a healthy synergy. Combining black raspberries with wild blueberries in a cobbler or buckle, for example, creates an uniquely surprising palate of yin and yang as well as a powerfully healthful punch.
Blackberries and black raspberries shine on their own, too, enlivening salads and adding flavor and antioxidants to smoothies, jams, muffins, cobblers, pies and wine. They make a sweet snack alone, and their fabulous dark shiny exterior enhances a cheese plate while acting as the perfect tasting accompaniment.
Go to the Dark Side! Try These Black Berry Recipes
