THE BUDGET GOURMET

Cold Spiced Blueberry Soup and Sauce

makes about 6 servings




Ingredients:

• 4 cups fresh or frozen (not thawed) blueberries, plus more for garnish
• 3 cups water or apple juice
• Juice of one lemon and one orange
• Cinnamon and nutmeg to taste
• 3 tablespoons honey/sugar, or more to taste
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons cornstarch diluted in enough water
• 1/3 cup Half and Half (milk, cream, yogurt or sour cream may be substituted - vegans try using coconut milk!)
• Yogurt or sour cream for garnish (optional)

Method:

1. Combine blueberries, water (or apple juice), cinnamon and nutmeg, honey and/or 2. sugar and ginger in a pot. Bring to a boil, stirring occasionally. Reduce heat and bring to a simmer while stirring.
3. Whisk in cornstarch mixture, lemon and orange juice if using, and half and half or other.
4. Bring to a boil, stirring constantly, until the soup thickens slightly, about 1 minute. 5. Remove from the heat and let cool for about 10 minutes. Chill until cold, several hours or up to 2 days.
6. Top each serving with 1 Tbs. yogurt or sour cream and swirl decoratively into the soup. Garnish with additional blueberries, if desired.

Variations:

May be used as a sauce for vanilla ice cream or blueberry pudding.

Copyleft (2010) The Budget Gourmet

Strawberries with Balsamic vinegar

makes 2-4 servings

Ingredients:

• 1 basket of strawberries
• 1/4 cup of sugar (optional)
• 1-2 tablespoons Balsamic vinegar or to taste
• A little pinch of salt
• A little fresh black pepper (optional)

Method:

1.Prepare strawberries by cutting the top stem off and then cutting them in half.
2.Add sugar, salt, balsamic vinegar and black pepper, if using.
Refrigerate for several hours, stirring ever so often.
Delicious by itself, exceptional over cheese cake or ice cream.

Variations:

Try it with raspberries or blackberries.
Take a cup or more of balsamic vinegar and reduce it by 2/3 by simmering it slowly, it will produce a sweet syrupy vinegar that can be used in many different recipes.




Copyleft (2010) The Budget Gourmet

Blueberry Bread Pudding

makes about 8 servings

Ingredients:

• 5-6 cups cubed or torned bread
• 4 eggs
• 3 cups milk or half & half
• 1 cup sugar
• A pinch of salt
• 1 tsp. vanilla extract
• 1/2 tsp almond extract (optional)
• 1/2 teaspoon lemon zest (optional)
• 3-4 cups blueberries
• Butter or other shortening

Method:

1.Mix all ingredients except butter in a bowl.
2.Grease a pyrex (11x17) or other non-stick pan with butter/shortening.
3.Bake in a preheated 350° oven for about an hour or until golden brown.
4.Serve with whipped cream or vanilla ice cream or even blueberry sauce.

Variations:

Use sliced bananas or other kinds of fresh/dried fruits or berries.
Try adding different flavorings.

Copyleft (2010) The Budget Gourmet