A.C.K. Returns from Hiatus...Recipe Published in E-Book

Obviously, we took a little break from the blog for a while. We ended an exhausting school year and needed a vacation from, well, everything, including this. And to be honest, we haven't been very creative in the kitchen this summer, so we haven't had a whole lot to share anyway.

Meanwhile, one of our recipes, Scallop Crostini with Blueberry-Rosemary Sauce, has been featured in Our State's 2014 Blueberry Recipe Collection, an E-book presented by the North Carolina Blueberry Council that you can download and check out HERE. This boosted our culinary spirits so we decided to come back and share. We'll be back again soon. 

Scallop Crostini with Blueberry-Rosemary Sauce

This tasty hors d'oeuvre was inspired by a bright and beautiful nibble we had a few summers ago in Maine and we've decided to enter it into the "Blueberries Meet Their Match" recipe contest. The contest ends tonight, so we're cutting it close, but we've been working on the recipe for a few days and we think we finally have it down.

The contest, sponsored by the U.S. Highbush Blueberry Council, which refers to blueberries as "Little Blue Dynamos," required us to use blueberries along with one other intriguing ingredient - coconut, balsamic, bananas, or rosemary. We chose the latter, and used scallops as our protein. Interested? Read on.

We started by making a sauce with frozen blueberries, shallots, chopped rosemary, champagne vinegar, and a little water. While it cooked down, we skewered our scallops with additional rosemary and seared them in a hot pan with a touch of olive oil. After brushing some baguette slices with oil and browning them, we placed a perfect scallop on each and topped it with the delicious sauce that had notes of tart and sweet that only blueberries could impart.

Scallop Crostini with Blueberry-Rosemary Sauce

(makes 5)

Ingredients:

5 sea scallops

1 cup frozen blueberries

1 tablespoon water

1 tablespoon champagne (or white wine) vinegar

1/2 shallot, chopped finely

2 teaspoons fresh rosemary, chopped finely

pinch of kosher salt

pinch of black pepper

2 tablespoons olive oil, divided

5 small sprigs fresh rosemary

5 slices baguette

Pat dry the scallops and place aside. Place blueberries, water, vinegar, shallots, and 2 teaspoons chopped rosemary in a small saucepan and cook over medium-high heat until reduced. Season with salt and pepper. Place one tablespoon olive oil in a non-stick skillet and heat. Skewer each scallop with a sprig of rosemary and sear on both sides until nicely browned. Drizzle baguette slices with oil and broil until brown. Assemble by placing one scallop on each baguette slice and top with blueberry sauce.

Sparkling Lemon and Blueberry Terrine

There is no reason not to enjoy a wonderful blueberry dessert in the winter time when there are frozen blueberries to be had. They really are "little blue dynamos." Since we couldn't help ourselves from eating all of our freshly picked blueberries last season, when we saw frozen berries on sale at our local market, we had to buy them. Once we had them in our hot little hands, we knew they were destined for greatness.

The lemon and the blueberry go so well together with their beautiful blend of sweet and tart, bright colors and delightful tanginess. When the holidays are drawing near, we are always looking for something special that will not only taste amazing, but will also look gorgeous on the seasonal tablescape.

Fancy. Sparkling. Different. Pretty. These are the adjectives that inspired us to create this dessert - a "terrine" made with frozen blueberries, Meyer lemon juice, and sparkling lemon seltzer. Refreshingly light as the finale to a filling holiday meal yet just so elegant, this dessert is sure to draw oohs and ahhs from holiday guests.

Sparkling Lemon and Blueberry Terrine

Ingredients:

2 envelopes (1/2 ounce total) unflavored gelatin

1/2 cup Meyer (or regular) lemon juice, divided

1/2 cup granulated sugar

1 1/2 cups lemon seltzer

4-5 cups frozen blueberries

Pour 1/4 cup of lemon juice into a medium bowl and sprinkle the gelatin in it. In a small saucepan, heat the remaining 1/4 cup lemon juice and sugar over low heat, just until sugar is dissolved. Stir lemon/sugar mixture into lemon/gelatin mixture, then slowly add the seltzer (it will foam/fizz up). Pour the blueberries into a loaf pan and pour the gelatin mixture over them so they are completely covered. Cover with plastic wrap and refrigerate until completely set, preferably overnight. To serve, rest the bottom of the pan in a sink of hot water to loosen the terrine, then carefully turn it upside down over a serving platter and slice it. Serve with whipped cream if desired.

Berry Picking

We went berry picking last week at Rose's Berry Farm in South Glastonbury, CT. We picked raspberries and blueberries, ate most of them, and froze what little there was left. We did make a little drink with muddled raspberries, lemonade and Onyx Moonshine that was quite tasty. Thanks to Onyx Spirits for that idea!

To freeze berries, rinse them carefully and pat them dry. Lay them out in one layer on a cookie sheet and place the sheets flat in the freezer. Once they are frozen, you can pour them into plastic bags for easier freezer storage.

Here are a few photos. We especially love the array of color on the blueberry bushes! So much sunshine. So much free time. So much summer.