RECIPES

Neskowin Blueberry Salmon (top)

(by Kelly Andersson of Sutherlin, Oregon, 1^st prize in Great Oregon Blueberry Recipe Contest!)

• 1 cup Oregon blueberries
• 2 Chinook salmon filets, 6-8 oz. Each
• ½ fresh ruby red grapefruit
• ½ cup crushed pineapple
• 2 fresh limes
• fresh ground black pepper
• ½ teaspoon chili powder
• 1 small Anaheim chile
• 2 tablespoons butter
• ¾ cup brown sugar

Generously butter a glass baking dish and spread pineapple in the dish. Sprinkle liberally with fresh ground black pepper. Slice the chile into very thin rings and arrange over the pineapple. Squeeze the juice of two limes over the chile slices, then lay the salmon filets over the sliced chile. Peel and trim the grapefruit, and cut it into bite-size chunks and arrange those over the salmon. Top with Oregon blueberries, sprinkle with brown sugar, and season generously with chili powder. Bake at 425° till top is bubbly and salmon is opaque. Serve with rice and fresh steamed asparagus or artichokes.

Oregon Blueberry-Lemon Squares (top)

(by Lorely French of Forest Grove, Oregon, 2^nd place)

• 2 cups rinsed Oregon blueberries
• 2¼ cups all-purpose flour
• ½ cup powdered sugar
• 1 cup (½ lb.) butter
• 4 large eggs
• 1 teaspoon grated lemon peel
• 1/3 cup lemon juice
• 1 cup granulated sugar
• ½ teaspoon baking powder

Mix flour and ½ cup powdered sugar until blended. Mix in butter, cut into small pieces with a large fork until dough holds together when squeezed. Press evenly over the bottom of a 9x13-inch pan. Bake in a 350° oven until crust is golden brown, usually 20-25 minutes. While the crust is baking, whisk eggs together with granulated sugar, lemon peel, lemon juice and baking powder. Stir in Oregon blueberries. Pour egg mixture over warm, baked crust. Return to the oven and bake until the filling is firm and does not move when gently shaken, usually 20-25 minutes. Sprinkle with teaspoon powdered sugar and let cool at least 15 minutes. Serve warm or cool.

Oregon Blueberry Calfoutis (top)

(by Josie Ross of Portland, Oregon, 3^rd place)

• 1 pound Oregon blueberries
• 3 tablespoons sliced almonds
• 3 tablespoons unsalted melted butter
• ¾ cup sugar
• ¼ teaspoon salt
• 4 large eggs
• 3 egg yolks
• 1 teaspoon vanilla
• ¼ cup brandy
• 1¼ cup whipping cream
• 2/3 cup all purpose flour

Preheat oven to 350°. Place almonds on baking sheet and toast until fragrant, about 5 minutes. Coat six 4½x5½-inch baking dishes with butter and set aside. Place flour, 2/3 cup sugar, salt and almonds in a food processor. Pulse until mixture is finely ground and transfer to medium bowl. Add eggs, egg yolks, ¾ cup cream and vanilla to flour mixture. Whisk until smooth. Refrigerate bowl for 30 minutes. Wash and dry Oregon blueberries and place in a medium bowl. Add brandy and allow to marinate for 30 minutes. Divide the blueberries evenly among the baking dishes. Whisk butter into the batter and pour it over the blueberries. Place dishes on a rimmed baking sheet and bake for 20 minutes. Sprinkle dishes with remaining sugar. Bake until tops are golden and bubbling, about 15 minutes more. Whip the remaining cream. Serve calfoutis warm and topped with whipped cream.

Wild Summer Greens with Oregon Blueberries & Tarragon Blue Cheese Blueberry Dressing (top)

Combine fresh wild greens and edible flowers for a light summer salad. Include any of the following:

Nasturtiums, Johnny Jump-Ups, Day Lilies, Spinach, Shiso, Sweet Cecily, Endive, Arugula, Belgian Endive, Lemon Mint, Beet Greens, Mustard Greens, Tarragon Leaves, Garnish with Red Onion and Orange Wedges. Top with Oregon Blueberries and dressing (as follows):

Tarragon Blue Cheese Blueberry Salad Dressing
In a small bowl, combine:

• 2 tablespoons blue cheese, crumbled
• 1 large clove garlic, pressed
• 1/3 cup blueberry vinegar (purchase ready-made or use recipe that follows)
• 2 tablespoons, plus ½-cup olive oil
• 1 teaspoon honey
• 1 clove chopped shallot
• 1 tablespoon fresh chopped tarragon
• Salt and pepper to taste

Mash together blue cheese into blueberry vinegar until cheese is well incorporated. Pouring slowly, in a steady stream, whisk in the olive oil. Add 1 clove chopped shallot, 1 tablespoon minced fresh tarragon and 1 teaspoon honey. Season to taste with salt and pepper.

Per serving: 130 calories (1.5% from protein, 96.4% from fat, 5.1% from carbohydrate), 0g protein, 14g fat, 2g carbohydrate, 60mg sodium, 1 mg cholesterol, 34 mg potassium.

Blueberry Vinegar (top)

• 2 pints Oregon blueberries, rinsed and drained
• 1 quart white vinegar, divided
• ½-cup granulated sugar

At least two days in advance of use, make blueberry vinegar. Place Oregon blueberries, 1½- cups vinegar and sugar in saucepan; simmer gently for 5 minutes. Cool. Pour into 1½-quart jar with remaining white vinegar. Cover and stand at least 2 days. Strain vinegar as it is used, but do not discard blueberries. Store in refrigerator.

Savory Oregon Blueberry Sauce (top)

A versatile sauce that imparts flavor to your meats without the added fat of a traditional gravy. Delicious over chicken, lamb, pork or ham.

• 1½-cups Oregon blueberries
• 2 tablespoons chopped shallots or onions
• 2 tablespoons butter or margarine
• 2 tablespoons flour
• ½-teaspoon dried thyme, crushed
• ¼-teaspoon dried rosemary, crushed
• ½-cup dry red wine
• ½-cup water

Sauté shallots in butter or margarine in small saucepan.* Add flour and herbs. Cook and stir until mixture bubbles and thickens. Gradually add wine and water. Stir in Oregon Blueberries. Cook and stir until mixture thickens and boils. Simmer 2 minutes. Makes 2½-cups.

*When serving sauce with pan-fried or braised meats, drain excess fat and prepare sauce in skillet, stirring in crusty bits from the bottom of the pan.

Per ¼-cup serving: 48 calories (3% from protein, 54% from fat, 38% from carbohydrates), 0.4g protein, 2.5g fat, 4.5g carbohydrates, 4mg sodium, 6mg cholesterol, 0.6g fiber.

Red, White & Blueberry Parfaits (top)

Oregon blueberries make this simple parfait a true-blue American tribute, perfect for 4th of July get-togethers. Use stemmed plasticware for an easy yet elegant presentation.

• 2 cups Oregon blueberries
• 2 cups strawberries
• White chocolate pudding (see own recipe or two 3-ounce packages of instant fat-free white chocolate pudding)
• White chocolate or whipped topping for garnish

Gently wash and thoroughly drain berries. Slice strawberries in half and set aside. Prepare pudding according to own recipe or package directions. Cover bottom of dessert glasses with Oregon Blueberries. Top with a layer of pudding. Place strawberries around glass with red sides facing out. Top with another layer of pudding, and a final layer of blueberries. Garnish with white chocolate shavings or whipped topping. Decorate with American flags. Serves 4-6.

Nutritional analysis (using fat-free pudding): Each serving provides 203 calories, 6g protein, 1g fat, 45g carbohydrate, 39mg Vitamin C, 211mg calcium, 484mg sodium, 3 mg cholesterol, 12% protein, 3% fat, 85% carbohydrate.

Custard à la Oregon Blueberries (top)

Combined with Oregon blueberries on a summer day, this custard provides a perfect flavor balance - and the color is striking! Allow about ½-cup Oregon Blueberries for each serving.

• 4 cups Oregon blueberries
• 4 cups skim milk
• 8 egg yolks
• 1 cup sugar
• ¼-cup plus 2 tablespoons cornstarch
• 1 tablespoon lemon extract
• Oregon Blueberry Coulis (see accompanying recipe)

Scald milk by heating in heavy saucepan or double boiler until steam rises from the surface. For microwaves, heat milk 7-10 minutes in microwave-safe bowl until steam appears. In a separate bowl, whisk egg yolks, sugar and cornstarch together. Add half the hot milk to egg mixture and whisk until smooth. Pour egg mixture back into remaining hot milk. If you used a microwave for the first steps, transfer all to a heavy saucepan or double boiler at this point. Cook custard mixture, stirring over medium heat. NEVER BOIL. Custard will thicken and coat spoon when done. Remove from heat and stir in lemon extract. Pour into heat-resistant bowl and allow to cool to room temperature, stirring to release steam. Cover and refrigerate. When ready to serve, top with Oregon Blueberry Coulis and Oregon blueberries.

Nutritional analysis: Each serving with Oregon Blueberries provides 275 calories, 7g protein, 6g fat, 46g carbohydrate, 11mg Vitamin C, 178mg calcium, 76mg sodium, 214 mg cholesterol, 11% protein, 18% fat, 71% carbohydrate.

Oregon Blueberry Coulis (top)

Balsamic vinegar and citrus liven up the flavor of this simple sauce. Great over lemon desserts and other cool summer concoctions.

Yield: 2½-cups

• 2 cups Oregon blueberries
• 1/3 cup sugar
• 1 tablespoon balsamic vinegar
• 1 tablespoon lime or lemon juice

Blend all ingredients in food processor about 3 minutes. Strain to remove pulp. Refrigerate.

Nutritional analysis: Each ¼-cup serving provides 43 calories, 0g protein, 0g fat, 11g carbohydrates, 4mg Vitamin C, 2mg calcium, 2mg sodium, 0mg cholesterol, 2% protein, 2% fat, 96% carbohydrate.

Oregon Blueberry Ice Cream (top)

• 2 pints Oregon blueberries
• 1 quart whole cream
• 2 egg yolks or equivalent pasteurized egg substitute
• ¾-cup sugar
• ¼-cup water
• 1 lemon, juice & zest
• pinch salt

Pick through Oregon Blueberries to remove any stems. Simultaneously melt sugar into water, lemon juice and zest to approximately 125°. In another pan, heat cream to about 100°. Purée berries. Add puréed blueberries to simple syrup mixture while still 125° until bright blue not cooked.

In a large mixing bowl combine beaten yolks or egg substitute and a pinch of salt. Then slowly mix cream and yolks together, whisking constantly. Now add Oregon Blueberries to cream mixture. Place in refrigerator for 45 minutes to chill.

For best results, use a 5-quart ice cream maker with an electric motor top and wooden bucket. Chill to 45° with lots of ice and rock salt.

Makes about 1.5 quarts or about 12 half-cup servings.

Per serving: 360 calories (2.7% from protein, 76.5% from fat, 23.8% from carbohydrates), 2g protein, 31g fat, 32g carbohydrates, 36mg sodium, 147mg cholesterol.

Oregon Blueberry Chutney (top)
This recipe developed by Chef Greg Higgins of Portland.

• 4 cups Oregon blueberries
• 1 large yellow onion, finely chopped
• ¼-cup white wine vinegar
• ¼-cup sugar
• ¼-cup raisins
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced garlic
• 2 tablespoons Madras curry powder
• ½-teaspoon salt
• 3 tablespoons chopped fresh mint

In a medium non-corrosive saucepan, combine all chutney ingredients, except mint, and bring to a low boil over medium heat. Reduce heat and cook gently until onions are tender and chutney has thickened, 25-30 minutes. Stir often to avoid scorching. Remove from heat and allow to cool before adding mint. Also serve as sauce on grilled salmon, poultry, pork or Ahi tuna.

Nutritional analysis: Each tablespoon provides 17 calories, 5% from protein, 95% from carbohydrate, 0% from fat, 0g protein, 4g carbohydrate, 0g fat, 15mg sodium, 0mg cholesterol.