Caramelized nion and goat cheese bruschetta with a blueberry compote Makes 12
- 1 tablespoon olive oil
- 1 cup Sweet onion, thinly sliced
- 1/2 teaspoon thyme, dried
- 1/4 cup plain yogurt
- 1/4 cup goat cheese
- 12, 1/2” thick slices of a baguette
- 1/4 cup blueberry compote (recipe below)
- 12 pecan halves Preparation
In a medium sauté pan heat olive oil over medium heat. Add the onion and sauté until well caramelized, about 10 minutes, stir occasionally. Remove from heat and set aside.
In a small bowl mix the yogurt and goat cheese until well incorporated. Turn your oven on to broil. Place the baguette slices on a cookie sheet and drizzle a little olive oil over the top. Place in the broiler and toast for about 2-4 minutes, watch carefully they will easily burn. Remove from the oven. Once the baguette has cooled, spread the yogurt/goat cheese mixture evenly over each slice. On top of the spread, place a dollop of blueberry compote, a pinch of caramelized onions and finish with a pecan half. Serve.
Blueberry Compote Makes about 3 1/2 -4 cups
- 4 1/2 cups blueberries
- 4 cups strawberries, sliced
- 1/2 cup sugar
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice Preparation
Combine all the ingredients into a medium sauce pot. Turn heat on medium and bring to a simmer, reduce heat to medium/low and let reduce for 45 minutes, stirring occasionally.
Remove from heat and cool. Use right away or place in jars for later use.
Keeps in the fridgerator for about 1 week and in the freezer for up to 6 months.
Blueberry mixed greens with goat cheese croutons Serves 4, side salads6 cups mixed salad greens
- 1/2 cup fresh blueberries
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon honey Dijon
- pinch of salt
- 1/4 teaspoon lemon juice
- 1 1/2 + 1/4 cup tablespoons olive oil
- 6 oz goat cheese log, cut into 1/2inch rounds
- 1 egg
- 3/4 cup panko breadcrumbs
- 1/4 pine nuts
- 1/2 cup red onion, thinly sliced
- 1/3 cup dried blueberries Preparation
In a food processor or a blender, puree blueberries. Add vinegar, honey Dijon, salt and lemon juice, blend. Pour the blueberry mixture into a bowl and whisk in 1 1/2 tablespoons of olive oil, set aside. Place the goat cheese rounds in the freezer. Whisk the egg in a small bowl and pour the panko into a separate small bowl. Heat remaining 1/4 cup of olive oil in a medium skillet.
Meanwhile, remove cheese from the freezer. Dip each round in the egg and then coat in the panko, set on a plate. Once the oil is glistening add the breaded cheese. Brown on one side for about 30 seconds and filp to brown the other side for about 30-45 seconds. You need to do it quick so the cheese doesn’t melt and ooze out. Place cheese croutons on a plate.
In a large bowl toss together the mixed greens and the vinaigrette. Add the pine nuts, onion and dried blueberries to the greens and toss. Top with goat cheese croutons and serve immediately. Blueberry Mojito
- 1/4 cup Blueberries
- 3 sprigs of mint
- 1/4 cup Vodka
- 1/2 cup Ginger ale
- 1/4 cup Soda water
- 1 teaspoon Lime juice Preparation
In a tall highball glass place blueberries, mint, and vodka and muddle until blueberries are smashed and mint releases its aroma. Add Ginger ale, soda water, lime and top off with ice cubes. Stir and serve
Blueberry Lemon Tart
Serves 8
- 1package or 9 gram crackers
- 1/3 cup sugar
- 5 tablespoons butter, melted
- 2/3 cup fresh squeezed lemon juice
- 3 extra large egg yolks
- 2 teaspoons of lemon zest
- 1, 14 oz. can of sweetened condensed milk
- 3/4 cup blueberries Preparation
Preheat your oven to 350°. Grease an 8 inch tart pan or pie plate. In a food processor blend gram crackers and sugar until fine crumbs form. Pour in melted butter and blend together in short pulses. Press gram cracker mixture into the pan with the bottom of a measuring cup, making sure the bottom and the sides are even and compact. Bake for 10 minutes. Remove from the oven and set aside. Turn your oven up to 400°. With a hand blender or counter top mixer fitted with a whisk attachment, whisk together egg yolks on high for 2 minutes. On medium speed whisk in the sweetened condensed milk until fully blended. Add the lemon zest and juice and blend for 30 seconds. Pour the filling into your crust. Evenly drop blueberries over the top of the filling. Place in the oven and bake at 400° for 7 minutes. Turn heat down to 325° and bake for 15 minutes. Remove from the oven and let cool for about 20 minutes. Keep in the fridge until you are ready to serve, no longer than 12 hours. Serve with a dollop of whipped cream.
A recipe from: The Lake Kitchen
Created by: Jill Sharpe
