Roast Cornish Game Hens with Sautéed Blueberries (top)

Chef/Owner Cory Schreiber Wildwood Restaurant, Portland, Oregon
Chef Schreiber sautés blueberries in butter with a splash of wine vinegar to make a wonderfully tangy sauce--guaranteed to enhance any fowl or game dish. Depending on the flavorings you choose, a basic blueberry sauce, salsa or chutney can go in many delicious directions.

• 4 halves (about 3 pounds) Cornish game hens or squabs, halved
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 16 garlic cloves, peeled
• 2 tablespoons unsalted butter, divided
• 2 tablespoons honey
• 6 thyme sprigs
• 1/3 cup shallot, minced
• 2 cups blueberries
• 1 tablespoon red wine vinegar

Preheat oven to 375F. Rub hens with balsamic vinegar; season with salt and pepper. Place on a rack in a roasting pan; roast until thigh juices run clear, about 35 minutes.
To prepare garlic: Blanch cloves in boiling water. In a skillet, combine 1 tablespoon of the butter, the honey, thyme, garlic and 1/2 cup water. Simmer until liquid is reduced to a syrup and garlic turns golden brown, stirring often, about 20 minutes; remove thyme sprigs.

To prepare sautéed blueberries: In a skillet, over medium heat, melt the remaining 1 tablespoon butter. Add shallots; cook and stir until tender, about 3 minutes. Add blueberries; cook until they soften, about 4 minutes. Stir in red wine vinegar; simmer until mixture has a saucy consistency, about 2 minutes.
To serve: Arrange each hen half on wilted escarole, if desired. Spoon sautéed blueberries and sweet garlic cloves around hens.

Yield: 8 portions (about 2 cups sauce)

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.

Blueberry-Onion Sauced Pork Tenderloin

• 3/4 to 1 pound pork tenderloin
• 2 tablespoons butter, divided
• 2 medium onions, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons sugar
• 1/4 cup port wine or sweet sherry
• 2 tablespoons balsamic vinegar
• 1 cup fresh or frozen blueberries
• 1 cup chopped cherry tomatoes

Preheat broiler. Broil pork, turning occasionally, until cooked through, about 20 minutes. Remove to a platter; cover to keep warm. Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized, 3 minutes longer Add port, balsamic, blueberries and tomatoes; bring to a boil. Remove from heat. Thinly slice pork and serve with sauce.
Yield: 4 servings

Blueberry Waldorf Salad (top)

• 1 cup fresh or thawed frozen blueberries, divided
• 1/4 cup vegetable oil
• 2 tablespoons orange marmalade
• 2 teaspoons lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 4 cups (about 4 ounces) baby spinach
• 1 tart apple (e.g. Granny Smith), cored and thinly sliced
• 2 ribs celery, cut into 1-1/2-inch matchsticks (about 1 cup)
• 1/3 cup pecan or walnut halves, toasted

To prepare dressing: In a blender container, combine1/2 cup of the blueberries, oil, marmalade, lemon juice, mustard and salt; blend until a smooth, thick dressing forms. In a bowl, toss spinach with apple slices, celery, pecans and remaining 1/2 cup blueberries. Arrange equally on four serving plates. Just before serving, blend dressing again until smooth; drizzle over the salads. Serve immediately.

YIELD: 4 servings

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-Shirmp Salad with Lemon Vinaigrette (top)

• 3/4 pound (about 20) shelled medium-size shrimp, boiled or grilled
• 1 cup fresh blueberries
• 1/2 cup toasted Hazelnut pieces
• 1/2 cup edamame or green peas, cooked
• 5 ounces (about 4 cups) mixed salad greens
• Lemon Vinaigrette (recipe follows)
• 2 ounces (about 1/2 cup) firm white cheese, such as feta, crumbled

In a large salad bowl, toss shrimp, blueberries, Hazelnut pieces, edamame or peas and salad greens. Evenly divide salad onto six plates; drizzle with Lemon Vinaigrette. Sprinkle cheese around edges of salad.

YIELD: 6 portions

Lemon Vinaigrette: In a small mixing bowl, whisk 1/4 cup vegetable oil, 2 tablespoons lemon juice, 1 teaspoon sugar, 1/8 teaspoon salt, 1/8 teaspoon

Berry Baked Apples (top)

• 4 baking apples, such as Rome Beauty, Fuji or Northern Spy
• 1/2 cup dried fruit, such as blueberries, raisins and/or cranberries
• 1/2 teaspoon ground cinnamon
• 1/2 cup frozen, fresh or drained canned blueberries
• 1/2 cup apple juice

With a paring knife or apple corer, remove cores from the apples; with a knife, peel the top half of the apples. In a small bowl, toss dried fruit and cinnamon; set aside. In four microwavable bowls* (each large enough to hold one apple), place 2 tablespoons blueberries and 2 tablespoons apple juice. Place prepared apples on top of blueberries and evenly divide dried fruit mixture into the cavities and around the apples. Loosely cover each apple with plastic wrap or waxed paper; microwave until apples are tender, about 6 to 8 minutes. Allow to cool. Cover and refrigerate, if desired. Serve warm or cold for breakfast, snack or dessert. Yield: 4 portions

* Alternately, use a glass pie plate or square baking pan large enough to hold 4 apples.

Blueberry Compote (top)

In a small pan, combine 2 packages (4.4 ounces each) fresh blueberries and 1/4 cup maple syrup. Over high heat, bring to a boil; reduce heat to low and simmer just until the first berry pops, 1 to 2 minutes. In a cup, combine 2 tablespoons water and 2 teaspoons cornstarch. Stir mixture into blueberries; cook and stir until thickened. Remove from heat and stir in 1 teaspoon lemon juice or 1 teaspoon vanilla.

YIELD: 8 portions, about 3 tablespoons each

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.

Blueberry Vinaigrette (top)

• 1/4 cup olive oil
• 3 tablespoons Blueberry Balsamic Vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper

In a cup, combine olive oil, Blueberry Balsamic Vinegar, salt and pepper. Serve on salad greens tossed with fresh or dried blueberries.
Yield: about 1/2 cup

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

SautŽ 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.

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.

Blueberry-Ginger Sauce

• 1/2 cup sugar
• 2 teaspoons peeled, grated fresh ginger
• 4 cups fresh or frozen blueberries

In a small pan over high heat, stir 2/3 cup water, sugar and fresh ginger; bring to a boil and cook 1 minute. Stir in half the blueberries; continue to cook and stir until they begin to burst, 2 to 3 minutes. Remove from heat. Stir in remaining blueberries. Allow to cool; may be covered and refrigerated for up to 3 days. Serve over waffles, frozen yogurt, or lemon sorbet.

YIELD: 6 (1/2-cup) portions

Blueberry-Stuffed French Toast (top)

• Cooking spray
• 6 eggs
• 1 teaspoon grated orange peel
• 2/3 cup orange juice
• 3 tablespoons sugar, divide
• Pinch salt, optional
• 1 cup fresh or frozen blueberries (thawed and drained, if frozen)
• 8 slices (1-1/4 inches thick) Italian bread
• 1/3 cup chopped hazelnuts

Preheat oven to 400°F. Spray a large baking sheet with cooking spray. In a medium bowl beat eggs, peel, juice, 2 tablespoons of the sugar and the salt until well blended. Pour into a 13 x 9 x 2-inch baking pan; set aside. In a small bowl combine blueberries and the remaining 1 tablespoon sugar; set aside. With the tip of a sharp knife, cut a 1-1/2-inch wide pocket in the side of each bread slice. Fill pockets with reserved blueberry mixture, dividing evenly. Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side. Arrange bread on prepared baking sheet; sprinkle with hazelnuts. Bake until golden brown, about 15 minutes, turning slices after 10 minutes. Serve with Blueberry Orange Sauce, recipe below.

Yield: 4 portions

Blueberry Polenta Cake (top)

• 1 cup cake flour (or 1 cup minus 2 tablespoons all-purpose four)
• 3/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup vegetable oil
• 1 large egg
• 1/3 cup plain low-fat yogurt
• 2 tablespoons lemon juice
• 1/4 teaspoon grated lemon rind, packed
• 1 package (4.4 ounces) fresh blueberries (about 1 cup)
• 1 tablespoon confectioners’ sugar, optional

Preheat oven to 350¾F. With parchment or wax paper, line the bottom of a 9-inch cake pan and spray well with cooking spray. In a small bowl, stir together flour, cornmeal, baking powder, and salt. In a large mixing bowl, whisk together the granulated sugar, oil, egg, yogurt, lemon juice and rind; fold in flour mixture until just combined, then fold in blueberries. Transfer to prepared pan; bake until cake springs back when gently pressed in the center, about 35 minutes. Cool pan on a wire rack for 10 minutes. With a knife, loosen edges before inverting cake onto a cake plate to cool to room temperature. Just before serving, sift confectioners’ sugar over the top or serve with Blueberry Compote, if desired.

YIELD: 8 portions

Lemony Blueberry Cheese Tart (top)

• 1 (9-inch) frozen pie crust, thawed
• 1 container (8-ounce) or 1 cup mascarpone cheese
  or 1 package (8-ounce) cream cheese, softened
• 5 tablespoons lemon curd*, divided (purchased or homemade from recipe below)
• 2 cups fresh blueberries

Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan with removable bottom, or leave in the original aluminum pie tin. With the tines of a fork, pierce the bottom and sides. Bake until lightly browned, about 10 minutes; refrigerate until cool, about 10 minutes. In a small bowl, stir together cheese and 3 tablespoons of the lemon curd until smooth. (If mixture is too thick to spread, stir in a small amount of milk.) Spread mixture in the bottom of the cooled tart shell. In a medium-size bowl, gently stir the blueberries and the remaining 2 tablespoons lemon curd until thoroughly combined. Spoon the blueberries evenly over the mascarpone layer. Cover and chill 2 hours. To serve, remove the sides of the tart pan if used; cut into wedges.

YIELD: 8 servings

* Lemon curd can be found in the jam and jelly section of the supermarket.

Blueberry-Watermelon Frosty (top)

• 1 container (6 ounces) frozen lemonade or limeade concentrate, unthawed
• 2 cups fresh blueberries
• 2 cups watermelon cubes, seeds removed
• 1 cup ice cubes

In a blender container, combine lemonade concentrate, blueberries and watermelon. Purée until very smooth. Add ice cubes; blend until mixture is slushy. Add sugar, if needed.

YIELD: 4 portions (about 5 cups)

Blueberry and Custard-Filled Star Puffs (top)

• 1 sheet (from a 17-ounce package) frozen puff pastry, thawed
• 1 package (3-3/8 ounces) instant vanilla pudding and pie filling
• 1 cup milk
• 1 container (8 ounces) sour cream
• 1 pint (about 2 cups) fresh blueberries
• 1 tablespoon sugar
• 1 tablespoon chopped fresh mint (optional)
• 1/2 teaspoon grated orange peel
• Confectioners sugar

Preheat oven to 400°F. On a work surface carefully unfold puff pastry; with a rolling pin roll pastry out 1/2-inch wider than its original dimension. Using a 3-inch star-shaped cookie cutter*, cut out 12 stars. With a spatula transfer stars to an ungreased baking sheet 1 inch apart. Bake until puffed and golden, about 15 minutes. Transfer stars to a wire rack; cool slightly. Using a sharp knife cut stars in halves horizontally; cool completely. To prepare sauce: In a medium bowl place pudding mix and milk. Using an electric mixer, beat until mixture is smooth, about 2 minutes. Fold in sour cream; refrigerate covered, until thickened, about 15 minutes. In another medium bowl combine blueberries, sugar, mint and orange peel; refrigerate covered, until ready to serve. Using a small strainer sprinkle tops of stars with confectioners sugar: set aside. To serve: On each dessert plate place 2 star bottoms; spoon on 1/3 cup sauce and 1/3 cup blueberries; top with 2 reserved star tops.

YIELD: 6 servings

Blueberry and Citrus Sorbet "Layer Cake"

• 1/2 cup finely chopped walnuts
• 1/4 cup plus 2 tablespoons blueberry preserves or jam, divided
• 1 pint orange sorbet, slightly softened
• 1 pint lemon or other citrus sorbet, slightly softened
• 1 cup fresh blueberries

Line the bottom and sides of an 8 x 4 -inch loaf pan with a double layer of waxed paper, folding the paper to fit smoothly. In a small bowl, stir together walnuts and 1/4 cup of the blueberry preserves; set aside. Spoon orange sorbet into the lined pan, smoothing the top to make an even layer. Spread the reserved walnut-preserves mixture evenly over the orange sorbet. Spoon the lemon sorbet evenly over the preserves and smooth the top. Cover tightly with aluminum foil. Freeze several hours or overnight. Just before serving, in a medium bowl, stir remaining 2 tablespoons preserves until smooth; fold in fresh blueberries. Invert the cake onto a chilled serving plate. Remove the pan and waxed paper; spoon about one-fourth of the blueberry mixture down the center of the cake. Cut the cake into 8 (1-inch) slices. Serve on chilled dessert plates; top each slice with a spoonful of the remaining fresh berry mixture. Serve immediately.

YIELD: 8 portions

Blueberry-Apricot Pot Pies (top)

• 1 9-inch round refrigerated pie crust (from a 15-ounce package)
• 1/4 cup sugar
• 4 teaspoons cornstarch
• 3 cups fresh blueberries
• 1/4 cup dried apricots cut into 1/4-inch pieces

Preheat oven to 375°F; lightly butter four 3/4-cup (6-ounce) baking cups. Place pastry flat onto a floured board; invert a baking cup 1/2-inch from the edge of the pastry; with a small sharp knife, cut out a circle 1/2-inch larger than the cup; repeat to make 4 rounds; cut a small hole in the center of each. In a medium bowl, combine sugar and cornstarch; add blueberries and apricots; toss to coat; divide equally among the buttered cups. With water, lightly moisten the rim of each cup; place a pastry round on each cup; fold under the edge and crimp. Repeat. Place cups on a rimmed baking pan. Bake until the filling just begins to bubble, 25 to 30 minutes. Cool 5 to 10 minutes. Serve warm. Or, bake earlier and reheat in a 375°F oven until warm.

YIELD: 4 portions

Quick and Light Blueberry Betty (top)

• 1/3 cup blueberry preserves
• 3 cups fresh or frozen blueberries
• 5 slices white bread, torn into pieces
• 2 tablespoons butter
• 3 tablespoons sliced almonds
• 3 tablespoons maple syrup

In 8-inch square (2-quart) microwavable dish, stir blueberry preserves with 2 tablespoons water. Place in microwave; cook on high until preserves melt, about 30 seconds; stir in blueberries. Return to microwave; cook until blueberries are hot, but not bursting, 1 to 2 minutes. Meanwhile, in food processor place bread; whirl until coarsely crumbled; set aside. In large non-stick skillet over medium-high heat, melt butter. Add breadcrumbs and almonds. Cook, stirring frequently, until golden brown, 4 to 5 minutes. Stir in maple syrup; cook and stir until mixture begins to thicken, about 1 minute. Remove from heat. Top blueberries with crumb mixture. Serve immediately or allow to cool; serve with lemon sorbet or sherbet, if desired.

YIELD: 6 portions

Blueberry Trifle (top)

• 2 cups fresh blueberries, divided
• 4 tablespoons sugar, divided
• 1-1/2 teaspoons cornstarch
• 1 container (6 ounces) nonfat vanilla yogurt
• 4 ounces neufchatel cheese (reduced-fat cream cheese), at room temperature
• 2 tablespoons sweet sherry or orange juice
• 2-1/2 cups fat-reduced frozen pound cake cut in 1/2-inch cubes (half of 10 to 11 ounce package)

In small saucepan, stir together 1/2 cup of the blueberries, 2 tablespoons of the sugar, the cornstarch, and 3/4 cup water. Bring to a boil; cook and stir until sauce is clear and thickened and berries pop, about 5 minutes; cool. Add 1 cup of the blueberries. Meanwhile, in small bowl, combine yogurt, neufchatel cheese and remaining 2 tablespoons sugar until smooth; stir in sherry. To serve in individual 6- to 8-ounce glasses: Spoon about 1/4 cup of the cake cubes into the bottom of each glass; top with heaping tablespoon of the blueberry sauce and about 1-1/2 tablespoons of the yogurt mixture; repeat; garnish each glass using remaining 1/2 cup blueberries. Cover and refrigerate at least 1 hour. Alternatively, serve Blueberry Trifle in 1-quart glass bowl by arranging in layers, half of the cake cubes topped with half of the blueberry sauce and yogurt mixture; repeat. Garnish with remaining 1/2 cup blueberries. Cover and refrigerate 2 hours.

YIELD: 4 portions

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)

• 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.

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 ˆ 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 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°. PurŽe berries. Add purŽed 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.