If you are only using blueberries in pies and muffin, you’re missing out.
From cocktails to savoury applications, chefs are playing with blueberries in a variety of ways during the summer months.
The British Columbia Blueberry Council paid a visit to Calgary earlier this month to promote their berries on the rooftop terrace of Hotel Le Germain, where chefs John Jackson and Connie DeSousa from Charcut Roast House did what they do best–come up with creative uses of impeccably fresh ingredients–and had a full-on barbecue using the fruit in everything from barbecue sauce and blueberry ketchup to pickled condiments.
The menu featured:
- BBQ ribs with chipotle pepper and roasted B.C. blueberry sauce
- Spring Creek angus burgers with B.C. blueberry ketchup
- Fire grilled chicken with sweet and sour blueberry glaze
- Figs with blue cheese and B.C. blueberries
- B.C. blueberry ice cream sandwiches
- house-made goat cheese tart and B.C. blueberry marmalade
- Spanakopita with organic yogurt and B.C. blueberry dip
- Vegetable spring rolls with spicy B.C. blueberry and lime dipping sauce
They also offered two cocktail recipes: the B.C. Blueberry Thyme Martini and Blueberry Collins.
According to the organization, B.C. is the number one highbush blueberry-growing region in the world. So, be adventurous in your kitchen, and maximize the use of the abundant crop before the season is over in October.
For recipes and more on B.C. blueberries, go to B.C. Blueberry Council.
B.C. Blueberry Thyme Martini
1 oz Tanqueray Gin
½ oz Grand Mariner
1 oz unsweetened lavender earl grey tea
1 oz B.C. blueberry juice
½ oz fresh lemon juice
3 sprigs fresh thyme
½ oz honey syrup
Combine all ingredients in a cocktail shaker and shake with ice. Double strain into chilled martini glass. Garnish: Fresh thyme sprig.
Cocktail recipes courtesy of Jeremy Levasseur, Charcut Roast House.
What is your favourite blueberry cocktail? Let us know by commenting in the box below.