by:Longzhao BBQ     2020-05-07
Natalie Haughton Gourmet editor has a lot of blueberries in the summer-The vibrant Native American jewelry is sweet and gentle.The most likely thing to think of is a delicious blueberry muffin, blueberry pie and blueberry coffee cake.But in addition to candy, there are plenty of other good eating options for these gems.Linda Dannberg, author of the recently released real Smurfs (Stewart, Tabori & Chang), notes that blueberries can be added to Martini, salsa, rosong soup or$22.50), they can never find enough ways to use them.She recommended a blueberry sauce with a sole, a corn and blueberry dressing, and a salad with blueberries --Garnish with sugar beet sauce and cucumber salad or blueberryGrilled salmon.Recent health news, blueberry.High fiber content, high in vitamin A and C, low in calories (about 80 per cup), sodium, and of course fatfree -"This is a fascinating subject that is worth learning," she said ."In some studies, this fruit is a powerful antioxidant that has been shown to help lower cholesterol, promote the health of the urinary system, and help prevent agingRelated amd"Blueberries have grown wild for thousands of years in Europe, Canada and the United States," Danenberg noted, adding that wild blueberries are known as low blueberriesShrubs because they grow very low (only 1 or 2 feet tall ).The first commercial production of planting (commonly known as HighS. Executive Director Mark Villata says the Bush blueberries grow on tree-like shrubs 5 to 8 feet tall and about 1912 start in North AmericaS.High bush blueberry board in forsom, CaliforniaAbout 30 to 40 high today.From April to October, bush varieties (the ones you'll find often in supermarkets) are grown in 38 states and BC provinces.Michigan, Oregon, New Jersey, North Carolina, Georgia, Washington and BC are among the top producers.With California becoming an active blueberry producer in the last five yearsMarketing berries from April to 5the U.S.The growing season has been extended.California produces about 8.There are 5 million pounds this year, accounting for about 3% of the crop.Blueberries are now available every year.Goods were imported from Chile, Argentina and New Zealand from November.Driven by fruit health, the per capita consumption of fresh and frozen blueberries in the United States has increased by about 47% over the past decade --From 13 to 19 ounces per person in 1994.According to the North American Blueberry Association, there was an ounce (about 1/2 pints) last year ).Although the size of the blueberry does not indicate maturity or sweetness, its color indicates maturity or sweetness.Find Strong, plump, dry berries in Deep Purpleblue to blue-Smooth skin and black with silver gloss.Avoid eating soft, mushy or dry fruit.Refrigerate the berries in a plastic container and rinse them clean before use.Use within 10 days after purchase.Dannberg notes that wild blueberries are smaller, more fragile, and more intense than cultivated blueberries, but you can usually use them alternately in recipes and cooking.The cultivated berries taste more delicate and have more moisture.Find frozen wildlife at the health food store (or go to www) (you won't find fresh unless you live in Maine)wymans.Com get information ).Natalie Howton (818) 713-3692natalie.Daily News.New York steak with blueberry1 cup fresh or thawed frozen blue wine 1 1/2 cup mouth 1 cup beef slice 2 teaspoon sugar 1 teaspoon chopped fresh rosemary 1 tablespoon salt free butterOz) New York steak 2 tbsp Canadian oil Salt and freshly ground black pepper in a pan mix of scallions, blueberries, ports, broth and sugar to boil with medium heathigh heat.Cook for about 45 minutes to 1 hour until reduced to 1/2 cups.Remove from the fire and stir with rosemary and butter.Keep warm.Heat the charcoal grill or preheat the gas grill to a height.Dry the steak with oil on both sides and season it with salt and pepper.Put on the grill and cook for 4 to 5 minutes each side, Mediumrare.Leave the heating and set aside 5 minutes to rest.Put a steak on each plate and dip two tablespoons of sauce on each plate.Serve immediately.4 copies."Very Blue" by Jennifer coach Thompson.Fresh or frozen blueberries, washed and well drained (if fresh) 8 eggs, beaten1 1/2 cup milk1/4 cup maple syrup 1/4 cup butter, melt off the bread to remove the shell;cut into 1-Inch cube (about 10 cups ).Cut the cream cheese into small pieces.Grease a 9x9x2-An inch baking tray.Put 1/2 pieces of bread on the plate.Sprinkle with cream cheese and 1 cup of blueberry.There are the remaining pieces of bread and 1 cup of Blueberry on the top.Stir the eggs, milk, maple syrup and butter together and stir well.Pour carefully on the bread mixture.350 in preheating-The oven is about 1 hour until the knife inserted into the center is clean, and if the edge is too brown, cover it with foil.Cut into squares for service.Additional maple syrup can also be added if needed.9 copies.From Elaine Herbert, chef/owner of yarton Manor Bed & Breakfast, Michigan.BLUEBERRY-The blue cheese dip is a perfect blend of delicate sweetness and rich taste.The taste of the wine is all together.Serve fresh raw vegetables, biscuits or apple slices.6 oz Danish blue or Maytag blue cheese, 1/2 cups of fresh or thawed frozen blueberry 1 (8-Oz) wrapped cream cheese 1/2 teaspoon salt1/2 teaspoon freshly ground black pepper 1/4 to 1/2 teaspoon hot Chilean pan 1/2 cup chopped onion, the green part is only 1/2 cups of chopped walnutspaper blue cheese and blueberries in a bowl of a food processor with a metal blade, stirring until smooth, for about 2 minutes.Transfer the mixture to the bowl and stir the remaining ingredients.To give the taste time to blend, cover and refrigerate for at least 1 hour or up to 3 days.Makes 3 cups."Very Blue" by Jennifer coach Thompson.Blueberry WALDORF SALAD1/4 cups of frozen orange juice concentrate, 2 cups of fresh blueberry, 2 tablespoons honey 1 tablespoon lemon juice 1 tablespoon sugar 2 teaspoon Dijon mustard1/4 teaspoon salt 1 cup canola oil2 Granny Smith apple 1 cup roasted pecan salt 2 cups slice 8 add concentrated orange juice to blender container in, 1 cup of blueberry, honey, lemon juice, sugar, mustard, salt;Stir until smooth.As the mixer runs, drizzle in the oil gradually until a thick seasoning is formed.Core and quarterly Apple;Horizontal slice quarter.Put apple slices, pecans, celery and the remaining 1 cup of blueberries in a large bowl.Put spinach on a cold dish;Top BlueberryApple mixture, evenly divided.Mix the dressing and then the salad.6 copies.Executive chef Nancy Jessup from the Mangia restaurant in New York.2 cups of fresh or frozen blue coffee 2 tablespoons of sugar 1 tablespoon in a blueberry cooker, each cup of lemon juice and water into a medium cooker, combine all the ingredients together.Cook on medium heat for about 5 minutes until the berries soften.Serve hot food on pancakes or waffles, or freeze on cheesecake or angel cake.8 enough, about 3/4 cups.BLUEBERRY-1/2 cup of fresh blue Pepper 1/2 red pepper, core and boiling 3 tablespoons of fresh lime juicing 1/2 teaspoon of coarse sea sand 1/2 cups of finely chopped fresh basil1/3 cups of loosely packed coarse chopped West1/2 teaspoon of virgin olive oil, freshly ground ginger chili sauce, freshly ground black pepper to warm up the taste of the broiler.Place the jalapeno under broiler and char.Take it out, put it in a brown paper bag, close and place it.Put two cups of blueberry, onion and red pepper into the food processor.Until the mixture is roughly chopped.Transfer to the bowl, add lime juice and salt, and mix with stirring.Set aside.If your skin is sensitive to Pepper, protect your skin with paper towels or rubber gloves, Trim the stems and peel off the pepper skin.Cut in half, take out and discard the seeds (unless you like your salsa is very hot) and chop up the jalapeno.Add Mexican chili, basil, coriander, remaining 1/2 cups of blueberry, oil, ginger and a few laps of pepper to the blueberry mixture and stir well.Set aside about 1 hour to mix the flavors.Scoop a little on individual parts of roast chicken, pork or duck, rest in a bowl, and put it on the table.6 to 8 copies.Real blueberries by Linda Danenberg: recipes for soups, salads, desserts, etc.If you end up with a lot of berries, then how to keep this extra Berry and it's easy to freeze or dry them.Jennifer Trainer Thompson notes in very blue (celestial art) that to freeze, "just place them in a single layer on a baking sheet, without cleaning, and then freeze them;$5.This is a charming little book with 40 interesting recipes."Remove the pot from the fridge, place the berries in a sealed plastic bag and put them back in the fridge for up to six months.Recipe author Linda Denenberg suggests that when using frozen berries in a recipe, unfreeze them first, drain and dry.If used in cakes, scones or muffins, stir with a little flour (1 teaspoon flour to 1 cup of berries) to prevent the batter from bleeding and sinking into the bottom of the baking tray before adding it.To oven-Dry blueberries, rinse with clear water, then take a shotLay a dry layer of berries on the baking tray and bake in the center of a very low warm-up 175Denenberg suggested that the F-degree oven for 4 to 5 hours (depending on the moisture in the berries) and added that they should look like small raisins when they are done.Cool.Then put in a plastic bag or container and store it at room temperature.-N.H.Title: 5 photos, boxPhoto: (1--Color of blueberryReal blueberries: recipes for soups, salads, desserts, etc. by Zeva Oelbaum/Stewart, Tabori & Chang.(2 --cover --Color) get ried (3--Blueberry fillings French toast (4 -)-Waldorf salad with Blueberry (5 -)-
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