COMMUNITY
How to Celebrate Easter with The Berry That Cares
Posted On: March 15, 2018As we warm up to welcome Easter holidays by painting eggs and drawing fun bunnies, we also get ready to feast. What better way to kick off a great menu than with some easy and delectable blueberry recipes. This time, The Berry That Cares joined Peruvian Chef Vanessa Gonzalez into a flavorful journey. From blueberry and camembert phyllo appetizers to a savory blueberry sauce for meat, look at all the delicious dishes you can make with a simple and fresh combination of our little round gems and a few basic ingredients.
Blueberry Sauce
INGREDIENTS
- 3 cups fresh blueberries
- ¼ cup sugar
- 1 tablespoon fresh lemon juice
HOW TO MAKE IT
- In a large bowl, lightly crush the berries with a fork or potato masher.
- Sprinkle with sugar, add lemon juice and allow to macerate for at least 15 minutes.
- Transfer to a pan and, over medium heat, bring blueberry puree to a boil.
- Boil for 5-8 minutes (depending on how thick you want the sauce to be).
APPETIZER 1
Blueberry and Camembert Phyllo Easter Bites
INGREDIENTS
- 2 sheets phyllo dough, defrosted
- 2 tablespoons butter, melted
- 1 pkg. Camembert cheese (you can also use Goat, Brie or and soft cheese)
- 2 cups blueberry sauce
HOW TO MAKE IT
- Lay out one piece of phyllo dough and brush all over with butter.
- Cover with another piece and brush until entirely covered with butter.
- Cut the phyllo dough creating small rectangles (3×3-½ inch).
- Press two to three rectangles into each of the muffin shells.
- Bake until golden brown.
- Cut small pieces of cheese and place into phyllo shells.
- Top with blueberry sauce and an additional berry.
- Transfer to oven until cheese is slightly melted.
- Remove from oven and allow to cool.
APPETIZER 2
Cheese Dressed in Blue
INGREDIENTS
- 1 wheel Brie, goat, cottage cheese or any other cheese that pairs well with blueberries
HOW TO MAKE IT
- Pour blueberry sauce over cheese. Serve at once, with crackers for spreading. Decorate with additional blueberries.
MAIN DISH
Savory Steak with Blueberry Sauce
INGREDIENTS
- ½ cup blueberry sauce
- 2 garlic cloves, finely minced
- 1 tablespoon balsamic vinegar
- 300 grams steak
- 2 cups beef broth
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon butter or olive oil
HOW TO MAKE IT
- Add olive oil to a small saucepan over medium heat.
- Add the minced garlic and sauté until tender, but not brown.
- Add the balsamic vinegar, blueberry jam and stir until ingredients are combined.
- Season steak with coarse salt and freshly ground black pepper.
- Add the beef and fry for about 3 minutes on each side, basting the top of the steak at the same time.
- To serve, transfer steak to a plate, dress with blueberry sauce and garnish with a few fresh rosemary sprigs and blueberries.
DESSERT
Blueberry Phyllo Dough Tarts
INGREDIENTS
- ½ box phyllo dough, defrosted
- 2 tablespoons melted butter
- 1 cup blueberry sauce
- 1 Camembert cheese
HOW TO MAKE IT
- Preheat the oven to 375 degrees F.
- Unroll the phyllo dough (keep covered with a lightly damp towel as it will dry out quickly).
- Lay out one piece of phyllo dough and brush all over with butter.
- Cover with another piece and brush until entirely covered with butter.
- Cut the dough lengthwise in thirds.
- Place a tablespoon of filling at the end of the dough in the center.
- Fold over at 45 degree angle creating a triangle.
- Take the dough and fold again at a 45 degree angle, further enclosing the filling.
- Continue folding making sure the dough remains a triangle, until you get to the end of the rectangle of dough (it is important that the filling is completely enclosed so it doesn’t leak out during cooking).
- Continue with the second rectangle.
- Place finished turnovers onto an ungreased cookie sheet.
- Bake for 12 -15 minutes or until the turnovers are golden brown.
- Serve with vanilla ice cream and garnish with blueberries.