The BC Blueberry Council has created a number of new recipes perfect for holiday entertaining while showing off the goodness of locally grown blueberries. These beautiful centrepieces are easy to prepare ahead of time, and are among more than 100 others available at BCBlueberry.com.
BLUEBERRY CHOCOLATE FONDUE
Yields 2 cups
1 cups (225 g) BC blueberries - fresh or frozen
1 cup (240 ml) 35% whipping cream
3 tbsp (30 g) granulated sugar
6 oz (180 g) semi sweet dark chocolate - chopped, (1 cups)
1 tbsp (30 ml) liqueur or spirit, such as Grand Marnier or Cognac
DIRECTIONS:
In a saucepan, heat the blueberries, cream and sugar for 10-15 minutes on a medium heat, stirring occasionally. Do not boil.
Remove from heat. Puree in a blender, covered with lid and cloth, until smooth.
Return mixture to the saucepan to reheat.
Remove from heat, add the chopped chocolate, and stir until smooth. Stir in the liqueur.
Transfer to a fondue bowl, and serve with fruit and pound cake.
Looking for an easy hostess gift? Just pour the fondue into jars and decorate with festive ribbons.
LAYERED BLUEBERRY HAZELNUT CHEESE WHEEL
Yields 1 wheel and 3 cups of compote
5 round (350 g) Brie, Camembert or any soft rind cheese
1 cups (225 g) B.C blueberries - fresh or frozen
cup (60 ml) red wine
2 tbsp (30 ml) balsamic vinegar
3 tbsp (30 g) brown sugar
1 tbsp (15 ml) lemon zest
2 tsp (10 ml) lemon juice
tsp (pinch) black pepper
1/8 tsp (pinch) salt
Sprig fresh rosemary
cup (75 g) hazelnuts, toasted and roughly chopped
DIRECTIONS:
Cut the cheese round in half horizontally. Place bottom half cut side up on a serving platter. Set aside at room temperature with the top half of cheese.
In a saucepan, bring the blueberries, red wine, balsamic vinegar, brown sugar, lemon zest, lemon juice, pepper and salt to a boil.
Simmer uncovered on a medium heat for approximately 20-30 minutes, until reduced to a thick compote.
Add the whole rosemary sprig in the last 2 minutes of cooking, then remove.
Spoon half the hot compote over the bottom half of cheese. Cover with the top half of cheese (cut side down) and top with remaining compote and hazelnuts.
Serve with fresh fruit and crackers.
Photos: BC Blueberry Council/Tracey Kusiewicz
