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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 [email protected] Kathy Blake [email protected]