August 1, 2012

Soup to Nuts: Bounteous blueberries

Growers report an abundance of blueberries this year, so here are some ideas for how to put them to delicious use.

By Meredith Goad mgoad@pressherald.com
Staff Writer

(Continued from page 3)

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Pastry chef Emily DeLois created this Wild Maine Blueberry and Lemon Mascarpone Cheesecake, one of the recipes for this summer’s healthy crop of Maine blueberries that local chefs share here.

John Patriquin/Staff Photographer

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Spice-rubbed pan-seared duck breast with organic farmed vegetables, quinoa and blueberry-red wine sauce is offered by Mitchell Kaldrovich, chef at the Sea Glass Restaurant at Inn by the Sea in Cape Elizabeth.

Courtesy photo

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IN CHEFS' HANDS

HERE'S a taste of what Maine restaurants are doing with blueberries this year:

Damariscotta River Grill, 155 Main St., Damariscotta: Blueberry cobbler with ginger scone

50 Local, 50 Main St., Kennebunk: Fermented blueberry mignonette with oysters.

Five Fifty-Five, 555 Congress St., Portland: Blueberry salad made with Maine highbush and wild blueberries, bibb lettuce, garnished with a ginger granola, aerated vanilla lemon yogurt, Maine honeycomb, local lavender and herb de provence vinaigrette. (Look on the menu for "blueberries for sal ad")

Earth at Hidden Pond, 354 Goose Rocks Road, Kennebunkport: Cheesecake mousse with blueberry compote, Sicilian pistacio and white chocolate

Seagrass Bistro, 305 U.S. Route 1, Yarmouth: Yogurt panna cotta with house-made blueberry lavender honey glaze. The yogurt is from Winter Hill Farm in Maine and the blueberries are from one of the islands out in Casco Bay.

On the Marsh Bistro, 46 Western Ave., Kennebunk: Blueberry kuchen

Black Point Inn, 510 Black Point Rd., Scarborough: Blueberry ganache served with Maine-made ice cream

East Ender, 47 Middle St., Portland: North Star Farm lamb with caramelized potatoes and blueberry gastrique

Sea Glass at Inn by the Sea, 40 Bowery Beach Road, Cape Elizabeth: Blueberry shortcake and a Maine blueberry martini.

– Meredith Goad, staff writer

FERMENTED BERRIES

LOOKING for something a little different? David Ross, chef at 50 Local in Kennebunk, shares his technique for fermenting blueberries at

pressherald.com/blogs/mainealacarte

Carefully fold in the fresh wild blueberries and pour into the prepared 10-inch pan lined with foil. Place the pan in a larger pan filled with 1 inch of water. This prevents the cheesecake from cracking and the foil prevents water leaking into the cheesecake pan. Bake at 350 degrees for 2 1/2 to 3 hours, or until the cheesecake appears set. Remove the cheesecake from the water and chill for several hours before removing from the pan. Top with fresh wild Maine blueberry compote.

COMPOTE:

6 cups fresh wild Maine blueberries

Juice of 2 lemons

1 cup sugar

3 tablepoons cornstarch

2 teaspoons ground cinnamon

Place the blueberries and lemon juice in a heavy-bottomed sauce pan. Sift the sugar, cornstarch and cinnamon, mix to combine and add to the wild blueberries. Cook on medium heat, stirring constantly, until the mixture begins to bubble and thicken. Remove from the heat until ready for use.

 

Before digging into all of these delicious blueberry dishes, why not start with a blueberry-themed cocktail? This take on a classic blueberry dessert comes from Steve Lovenguth, former bar manager at Walter's in Portland.

BLUEBERRY COBBLER COCKTAIL

Muddled blueberries to taste

1/2 ounce Cold River Blueberry Vodka

1/2 ounce Three Olives Vanilla Vodka

1 ounce Captain Morgan Spiced Rum

 

Staff Writer Meredith Goad can be contacted at 791-6332 or at: mgoad@pressherald.com

Twitter: MeredithGoad

 

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