August 29, 2012

This week's blueberry recipe, Aug. 29 2012

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.



Blueberry puree:

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.


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