A Blueberry Infused 5-Course Dinner & Cocktail Is Perfect for a Cool Fall Evening
With this delicious Blueberry Infused 5-Course Dinner, you will thoroughly impress your family and friends. Starting with salad, followed by an appetizer, entrée, side vegetable dish, dessert, and finishing with a cocktail, everything is prepared with blueberries! It will be perfect for a crisp, cool autumn evening. Much thanks to the BlueberryCouncil.org for all of these wonderful blueberry recipes. Enjoy.
This salad has crunchy textures, sweet & salty & spicy flavors, and will satisfy your blueberry desires!
4 tablespoons olive oil
2 tablespoon orange juice
2 tablespoons apple cider vinegar
2 teaspoon grainy mustard
2 teaspoons honey
1/4 cup thinly sliced red onion
1/4 teaspoon salt
1/8 teaspoon pepper
2 bunches watercress, trimmed
1-1/2 cups blueberries
1 green apple, cored and sliced
1/2 cup coarsely chopped toasted pecans
3 cups coarsely chopped Romaine lettuce
1/2 cup crumbled blue cheese
In a small bowl, combine, oil, orange juice, vinegar, mustard, honey, onion, salt and pepper. Set aside.
In a large bowl, combine watercress, blueberries, apple and pecans.
Arrange romaine lettuce on a large serving platter.
Just before serving, drizzle vinaigrette over watercress mixture; toss to combine.
Arrange watercress mixture on top of romaine lettuce.
Sprinkle with blue cheese
If you never tried bison, you will be so happy you tried this savory meatball appetizer drizzled with a delicious blueberry sauce!
¼ cup olive oil
¾ cup finely chopped onion
5 garlic cloves, minced
½ cup fresh breadcrumbs
3 tablespoons whole milk
1 large egg, beaten
2 tablespoons chopped fresh cilantro
1 teaspoon Kosher salt
½ teaspoon pepper
¼ teaspoon ground allspice
1 ¼ pounds ground bison
1 cup steeped Earl Grey tea
1/3 cup dried blueberries
3 tablespoons sugar
1 piece star anise
1/8 teaspoon salt
1 cup frozen blueberries, thawed
1 tablespoon Champagne vinegar
To make the meatballs
Heat 2 tablespoons of the oil in a medium skillet over medium heat.
Add onion, cook, stirring frequently about 5 minutes, until translucent.
Add garlic. Cook, stirring, 1 minute; let cool.
In a large bowl combine breadcrumbs, milk, egg, cilantro, salt, pepper and allspice.
Add bison and onion mixture. Mix until blended. Roll into 1-¼ inch balls.
In a large non-stick skillet over medium heat, drizzle 2 tablespoons oil.
Brown meatballs in batches, transferring to a large baking pan.
Cover with foil to keep warm.
To serve, drizzle meatballs with sauce.
Number of servings (yield): 24 meatballs
In a medium saucepan over medium heat, combine tea, dried blueberries, sugar, anise and salt; bring to a simmer and simmer gently for 5 minutes.
Stir in frozen blueberries; increase heat to medium-high, bringing to a boil.
Let boil for 3 minutes.
Stir in vinegar.
Remove from heat and set aside.
This succulent dish is both sweet and savory, combination will tingle your taste buds while the orange and blueberry sauce satisfies your sweet tooth. Serve this dish for an unforgettable family dinner yes.
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon pepper
5 tablespoons orange marmalade
½ teaspoon dried thyme
1 chicken (2 ½ lbs.), cut into eighths
½ cup chopped onions or shallots
1 ½ cups blueberries
½ cup chicken broth
1 teaspoon lemon juice
Heat oven to 375. In a small bowl, combine mustard, salt, pepper, 2 tablespoons of the marmalade and ¼ teaspoon of the thyme.
Rub all over the chicken.
Place chicken skin side down in a 9 x 13-inch baking dish.
Sprinkle with onions.
Bake 25 minutes.
Meanwhile, in a medium saucepan over medium heat combine 1 cup of the blueberries, broth, lemon juice, remaining 3 tablespoons marmalade and remaining ¼ teaspoon thyme. Bring to a boil.
Let simmer, stirring frequently, until reduced by half and thickened until it coats the back of a spoon. Set aside.
Turn chicken skin side up.
Spoon pan drippings over chicken.
Bake another 25 minutes, or until chicken is cooked through and golden brown.
Transfer to a platter and cover to keep warm.
While pan is still hot, pour in blueberry mixture, scrapping up onions and drippings.
Stir in remaining ½ cup blueberries.
If sauce is too thick, thin with a little water.
Spoon over chicken and serve.
This is the perfect side veggie dish topped with a flavorful blueberry balsamic reduction. Perfect with the chicken entrée.
1 1/2 pounds Brussels sprouts
3 tablespoons olive oil
1/2 teaspoon kosher salt
1 1/2 cups frozen blueberries
1/2 cup balsamic vinegar
2 tablespoons maple syrup
2 ounces blue cheese, crumbled
4 ounces thick cut bacon, diced
Preheat oven to 450°F.
Cut Brussels sprouts removing the stems and cutting them in half lengthwise.
In a large bowl, toss Brussels sprouts in olive oil and sprinkle with kosher salt.
In a large cast iron pan over medium high heat, place sprouts cut side down and cook for 5 minutes without stirring, or until they begin to brown.
Toss Brussels sprouts, then place cast iron pan into the oven for 10 minutes; toss and set aside.
In a small saucepan over low heat, cook blueberries, balsamic vinegar, and maple syrup, mashing blueberries against the saucepan with the back of a spoon until mixture reduces by more than half (about 20 minutes).
Remove from heat and strain glaze into a small bowl.
Drizzle some of the glaze over Brussels sprouts and place back in the oven for an additional 5 minutes.
While in the oven, cook bacon until desired doneness; dice into bits.
Remove glazed Brussels sprouts from the oven.
Toss in bacon and blue cheese, stirring to combine.
Transfer to a platter and serve immediately.
Blueberry Jam Ingredients:
3 pints blueberries (6 cups)
1 ¼ cups sugar
2 teaspoons finely grated Meyer lemon zest
Meyer Lemon Whipped Cream Ingredients:
2 cups heavy cream, chilled
¼ cup sugar
2 teaspoons finely grated Meyer lemon zest
Earl Grey Cake Ingredients:
1 ½ cups flour
1 tablespoon finely chopped Earl Grey tea leaves
½ teaspoon baking powder
½ teaspoon salt
1 ¾ sticks plus 1 tablespoon butter, softened ( 15 tablespoons)
1 cup sugar
3 large eggs, at room temperature
2 tablespoons crème fraiche or sour cream
1 tablespoon light corn syrup
1 tablespoon vanilla extract or vanilla paste
2 cups fresh blueberries
Blueberry Jam Instructions:
In a large saucepot over high heat, combine blueberries and sugar.
Cook blueberry mixture stirring frequently, about 20-30 minutes.
The jam will bubble and thicken as it cooks.
Set jam aside.
Meyer Lemon Whipped Cream Instructions:
In a medium bowl, with a hand mixer, beat cream, sugar and zest just until stiff peaks form; set aside.
Earl Grey Cake Instructions:
Heat oven to 350°F.
Grease a one 9-inch round cake pan with baking spray or butter; set aside.
In a small bowl, combine flour, tea, baking powder and salt; set aside.
In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes.
In a small bowl blend eggs, crème fraiche, corn syrup and vanilla.
Add egg mixture to the butter mixture.
Beat on low speed just to combine. Then beat an additional two minutes on medium speed.
Scrape the bowl and repeat.
Add one third of dry ingredients to the batter.
Stir on low speed for 30 seconds.
Scrape the bowl.
Repeat twice until all dry ingredients are incorporated.
Spread batter in prepared cake pan.
Sprinkle 1 cup of the blueberries over batter.
Bake 15 minutes and then rotate the pan.
Bake an additional 15 to 20 minutes until a toothpick comes out clean.
Let cake cool completely in the pan on a rack.
To assemble cake:
Once cooled, run an offset spatula or a small knife around the sides of the pan.
Invert the cake onto a serving plate.
Pour 1 cup blueberry jam over top of the cake.
Cover the jam layer with a generous amount of whipped cream (about 1 cup).
Sprinkle with blueberries.
Serve remaining whipped cream on the side.
Cake can be stored in refrigerator for 2 to 3 days.
Tonight, leave your blueberry beer and blueberry wine in the refrigerator. You will fall in love with this delicious lemon/blueberry flavored cocktail!
1 ounce fresh squeezed lemon juice
10 frozen blueberries, thawed slightly
2 ounces vodka
1 teaspoon agave syrup
Rosemary sprig and fresh blueberries for garnish
In a cocktail shaker, muddle the blueberries and fresh squeezed lemon juice.
Add vodka and agave syrup; fill cocktail shaker with ice.
Shake well and strain into a chilled martini glass.
Garnish with a rosemary sprig and blueberries.