Blueberries!

Michael Vignapiano CCE, AAC

Your customers like BLUEBERRIES!

Why Blueberries?

• Breakfast, lunch, dinner • Blueberries have a ‘health halo’ that

customers respond to • No chopping, stemming, pitting or peeling. • Commercially frozen blueberries are rinsed

and dried before they’re frozen. • More fresh than you can use? Freeze them!

When we say BLUEBERRIES what do we mean exactly?

o Highbush (cultivated) blueberries are the large, juicy kind most often seen fresh at retail.

o Lowbush blueberries, also known as “wild”, are not the same as highbush. Lowbush blueberries are commercially grown in Maine and parts of Canada. 99% of the crop goes to processing.

o Highbush blueberries are grown in 38 states; highest producing are Michigan, New Jersey, Florida, Georgia, California, Oregon and Washington.

o In the winter months, fresh highbush blueberries come in from South America, mostly Chile.

o Fresh blueberries have a soft, hazy white coating, called “bloom.” Like grapes and plums, blueberries’ bloom is a completely natural part of the berries’ defense mechanism. The hazy coating is a sign the berries are fresh!

They’re virtually fat-free and have just 80 calories per cup! Blueberries are high in: • Vitamin C which promotes a healthy

immune system • Manganese which plays an important

role in bone development. • They’re also a good source of dietary

fiber, which contributes to heart health, helping to keep cholesterol in check.

Blueberries and Nutrition

Blueberries are blue because of polyphenols, including anthocyanins. Antioxidant and anti-inflammatory properties help reduce risk of age-related diseases.

Blueberries and Nutrition

Highbush BLUEBERRIES are available in various forms

Fresh

Frozen (30-lb carton) Frozen (poly-bag)

Juice in various concentrations

Dried/sugar-infused / micro-dried/freeze-dried

Puree in various strengths

Blueberries and ways to use them

Fresh: parfaits, salads, desserts, garnish Frozen: Baked goods, breakfast breads, cooked sauces, vinaigrettes, smoothies, cobblers Puree: Sauces, salad dressings, beverages Juice: Fruit soups, sauces, beverages Canned: Sauces, smoothies, baked goods Dried low-moisture or freeze-dried (crunchy): Spice rubs, granola, trail mixes Dried sugar-infused (soft): Baked goods, trail mixes, granola, power bars

Blueberry Flavor Profile Season: Year-round Weight: Light Volume: Quiet/Moderate Taste: Sour-Sweet

Blueberries and…? FRUIT NUTS DAIRY HERBS & SPICES LIQUOR GROCERY

APPLES ALMONDS BUTTERMILK ALLSPICE COGNAC CORNMEAL

APRICOTS PECANS CREAM CHEESE CINNAMON KIRSH HONEY

BANANAS PINE NUTS CRÈME FRAICHE CLOVE PORT MAPLE SYRUP

LEMON WALNUTS CUSTARD GINGER TRIPLE SEC MOLASSES

MANGOES YOGURT MASCARPONE LEMON THYME OATMEAL

MELON RICOTTA LAVENDER SUGAR

NECTARINES SOUR CREAM MACE

PEACHES MINT

PEARS NUTMEG

PINEAPPLE BLACK PEPPER

RASPBERRIES VANILLA

STRAWBERRIES

WATERMELON

Blueberries! Got a problem with that?

Q. Why are some blueberry solutions gray? • Blueberries blended in base environments

(milk, cream or ice cream) can result in a gray or lavender hue.

• Acid (from citrus, yogurt or vinegar, for example) turns the color of a pureed blueberry mixture pale pink to bright magenta.

• Correct the color with acid.

Blueberries! Got a problem with that?

Q. Why do smoothies and other blended items that contain blueberries sometimes gel solid in the blender or in the glass? • The pectin in fresh or frozen uncooked

blueberries will cause the mixture to begin gelling within a few minutes after blending.

• Two ways to deal with it: • Let the gel-set begin, then give the

mixture another whirl to break it up. It will stay smooth after a second blend.

• Use cooked or canned blueberries.

Q. How to prevent blueberries from sinking? Several options: • Use a batter with sufficient density to

support the berries. • Spread half the batter in the pan then

sprinkle on half the blueberries and repeat so berries are on top.

• For muffins and cupcakes, don’t stir the berries into the batter. Just top the batter with several blueberries .

• The berries will distribute themselves as they bake and won’t congregate at the bottom.

Blueberries! Got a problem with that?

Q. Why do blueberries leave streaks? • You can use fresh, dried or frozen

blueberries in baked goods.

• Frozen blueberries must be frozen hard when you add them! If the

berries are even slightly thawed when you stir them in, they will make tracks and streaks in the finished product.

• Let the baked item cool completely before cutting.

Blueberries! Got a problem with that?

Blueberries! Got a problem with that?

Q. Why do blueberry muffins turn green? • A green or gray haze surrounding

blueberries in baked goods means the pH of the batter is too base.

• Adjust the recipe to increase the acid level by substituting

some of the liquid with citrus juice, apple sauce or sour cream, for example.

Oatmeal Blueberry Breakfast Patty Yield 3- 3oz patties INGREDIENTS: 8 ounces cooked, cooled steel cut oatmeal, such as McCann's (cooked according to package directions) 1/2 ounces almond flour, toasted 1 ounces egg white ¾ teaspoons spice blend, recipe below 1/2 teaspoon maple syrup ¾ ounces freeze-dried blueberries Plain Greek-style yogurt, for topping Spice Blend: Keep the extra spice blend in an sealed container. 5 tsp kosher salt 1 tsp rubbed sage 1 tablespoon ground white pepper 1/3 tsp ground nutmeg 1/3 tsp ground ginger 1/3 tsp ground thyme METHOD: In a bowl combine the oatmeal, almond flour, egg whites, spice blend and maple syrup. Mix until fully. Fold in the blueberries. Form into 3 patties (approximately 3 ounces each). Chill 10 min or freeze until firm, or freeze for a later date. Heat a non-stick pan and lightly spray with pan release. Place patties in a single layer, leaving room to turn. Cook on one side until browned. Turn and cook on second side until browned. If patties were not frozen they should be sufficiently heated through and are ready to serve. If patties were frozen, place on sheet pan lined with parchment paper and place in 350°F oven and cook until an internal temp of 165°F. Place on plate and top with yogurt.

Blueberry-Lemon Chive Raita

INGREDIENTS:

1-1/2 cups yogurt

2 each lemon supremes and cut into small pieces

1-3/4 ounces sugar-infused dried blueberries, chopped

2 tablespoons finely chopped chives

2 tablespoons chopped cilantro

1ounce finely chopped red onion

1/8 ounce carrot, peeled and finely shredded

1/4 teaspoon ground cumin

salt and black pepper

METHOD:

In a bowl combine all ingredients and blend well.

Fried Wonton with Duck Confit &

Blueberries 1oz Dried Blueberries, chopped

2oz Rice wine mirin

2 ea Duck leg confit, skinned, removed from bone and finely diced or shredded

1/4bu Scallions, finely sliced

2oz Hoisin Sauce

1oz Dried Blueberries

18ea Wonton wrappers

Method:

Soak the blueberries with the mirin for about 30 min.

In a bowl combine the confit, scallions and hoisin sauce.

Add the blueberries and stir.

Place a portion of the mixture onto a wonton. Close the wrapper by sealing with either egg white or water to form a triangle.

Fry at 350F.

Blueberry Barbecue Sauce INGREDIENTS:

2 teaspoons olive oil

4 ounces chopped onion

1/2 ounce minced garlic

1/4 ounce grated ginger

1 pound frozen blueberries

1/4 cup maple syrup

2 tablespoons cider vinegar

2 tablespoons balsamic vinegar

2 tablespoons Worcestershire sauce

2 tablespoons molasses

1/2 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon ground black pepper

METHOD:

In a non reactive saucepan, heat the olive oil. Sweat the onion and garlic.

Add the remaining ingredients and over low heat allow to cook until the blueberries soften completely.

Puree the mixture with an immersion blender or in a blender.

Adjust consistency with blueberry juice if too thick or return mixture to heat to reduce to desired consistency. Cool.

Variation- This sauce can be combined with demiglace. Ratio 2 ounces demiglace with 3 tablespoons barbeque sauce.

Blueberry Sable

INGREDIENTS:

80g Unsalted butter, room temp

Pinch Salt

20g Confectioner’s sugar

25g Freeze dried blueberries, finely ground

120g Almond Flour

30g Egg white, room temp

Method:

In a bowl combine the butter and dry ingredients and blend.

Add the egg white and mix until fully blended

Chill before rolling/shaping

Lemon Curd

INGREDIENTS:

6 fluid ounces lemon juice

4 ounces sugar

8 ounces butter

8 ounces egg

2 ounces egg yolk

4 ounces sugar

METHOD:

1. Bring the juices, sugar and butter to a boil.

2. Whisk together the eggs, yolks and sugar.

3. Temper the egg mixture and return to the heat whisking continuously until the curd has thickened.

4. Pour onto a plastic lined sheet pan and cool in the refrigerator.

5. Place the curd in a bowl and whisk until smooth.

6. Whip to heavy to medium peaks; add to the curd mixture and whisk until combined. Place the mixture in a container and refrigerate until needed.

For more information about blueberries, nutrition and recipes, go to www.blueberrycouncil.org

Contact: Michael Vignapiano, CCE, AAC mvig@aol.com Kathy Blake Kathy.Blake@PadillaCRT.com