Maine blueberries are wildly abundant this year. If you need some ideas for what to do with them all, check the Food & Dining section every week this month for a blueberry-inspired recipe from a local chef.
Our final blueberry recipe this month comes from Eric Flynn, executive chef at the Harraseeket Inn.
Flynn serves this in the inn’s Maine Dining Room with a salad made of:
• Local organic bibb lettuce
• Hahn’s End smoked blue cheese
• Candied pecan halves
• Pancetta lardons
• Roasted wild Maine blueberries
Use a small handful of blueberries per salad. To roast the blueberries, toss gently in 1 teaspoon canola oil and spread on a hot cookie sheet in a 325 degree oven for 10 minutes.
1 pint blueberries, frozen
1 tablespoon water
Pinch of salt
Bring to a boil for 15 minutes, then remove from heat for 15 minutes. Put in the blender and puree. Pour liquid through strainer to remove skins.
All of the blueberry puree
1 teaspoon Dijon mustard, smooth
1/2 pint red wine vinegar
1 quart blended oil (90 percent vegetable oil, 10 percent olive oil)
2 tablespoons olive oil
1/2 each large shallot, roasted
1 teaspoon sugar
1/2 teaspoon salt, kosher
1/4 teaspoon black pepper
Blend all ingredients except oil in blender. Slowly add the blended oil until it’s gone, then add olive oil until completely emulsified.
Makes enough for a family or small dinner party. It will keep for at least a week or two.