Summer Flavor Essentials: Two Blueberry Recipes for Sweet and Savory Dishes

by Veronica Hinke

 It’s true: “The secret’s in the sauce.” This summer, take blueberries to new taste levels and go beyond the tried-and-true blueberry sauce served over ice cream and try one of these recipes to showcase the best produce of the season. Whether sweet or savory, blueberries can add an unexpected depth to desserts, main courses and side dishes.

With a little less sweetener, a blueberry sauce can be a flavorful addition to main course recipes. Top a whole roasted cauliflower with a savory compote made with fresh blueberries. Surround the cauliflower with roasted shallots, radishes, peppers, radicchio and more seasonal vegetables.

Adding a pinch of freshly ground coriander to recipes will enhance the flavor of blueberries. According to various sources, including cookbook authors and Epicurious.com, a flavor compound within the coriander (called linalool) contains the same chemical compounds (known as terpenes) that are found in blueberries. This additional layering of terpenes helps to enhance the overall blueberry flavor and aroma.

A low-calorie yet sweet treat, blueberries are considered a “superfood”. The tiny, round gems are loaded with antioxidants that studies have shown have the potential to help decrease DNA damage and support healthy blood vessels. Blueberries provide calcium, fiber, iron, potassium and vitamin C.

Blueberries are in season this month at Chicago area farmers markets, produce stands, food co-ops and local grocery stores, as well as local and Michigan u-picks. A few blueberry bush leaves also make a great garnish for your dish or can look stunning in a vase.

Whole-Roasted Cauliflower with Blueberry Compote

Yield: 8 Servings

For the Cauliflower

1 large cauliflower

2 Tbsp extra-virgin olive oil

¼ tsp salt

¼ tsp freshly ground multi-color peppercorns

1 bunch kale, stems removed

For the Blueberry Compote

2 cups fresh blueberries

1 cup water

1 Tbsp honey or organic sugar

Juice of 1 lemon

¼ tsp salt

 For the Roasted Vegetables

Note: Substitute with what is seasonally available at your
local market.

6 small sweet peppers in multiple colors

6 small red potatoes

2 shallots

6 red radishes, greens removed

1 small head radicchio (can substitute with Napa cabbage)

1 Tbsp extra-virgin olive oil

¼ tsp salt

¼ tsp freshly ground black peppercorn

To make the Cauliflower:

Preheat oven to 350° F.

Wash and trim the cauliflower and drizzle the oil over it. Use your fingers to spread the oil around the cauliflower to cover it well; sprinkle salt and pepper over the top. Place the cauliflower on a parchment-lined, 9- by 12-inch baking sheet and place it in the oven.

To make the Roasted Vegetables:

In a large mixing bowl, combine all of the vegetables. Add the oil, salt and pepper and use a large spoon to mix the ingredients so that the vegetables are coated evenly with the oil.

Arrange the vegetables on a parchment-lined, 9- by 12-inch baking sheet and roast them in the oven along with the cauliflower until they start to brown around the edges and become tender, about 45 minutes.

To make the Blueberry Compote:

In a small saucepan over high heat, mix the blueberries, water, honey or sugar, lemon juice and salt together and bring to a boil. Boil until the berries open up and form a thick sauce, 5 to 10 minutes.

To assemble:

Arrange the kale on a platter. Place the roasted cauliflower in the center of the kale. Use a spoon to spread the blueberry compote generously over the cauliflower. Arrange the roasted vegetables around the cauliflower.

Recipe courtesy of Veronica Hinke.

Blueberry Île Flottante (Floating Island)

Enjoy Île Flottante (Floating Island), one of the most classic French desserts, with fresh blueberries and sauce while livestreaming the Olympics from Paris. The light, fluffy-poached meringues and cream in this dessert put Paris on a plate. This is also a lovely treat for celebrating Bastille Day, which is July 14.

Note: This recipe calls for eggs and dairy in the French cooking tradition.

Yield: 4 Servings

For the Poached Meringues

5 egg whites

3½ Tbsp granulated organic sugar

1 tsp vanilla extract, divided

4 cups milk

For the Bourbon Crème Anglaise

2 cups milk

1½ vanilla beans (or ½ tsp vanilla extract)

½ cup granulated organic sugar, divided

1 pinch cardamom

6 large egg yolks

2½ tsp bourbon

For the Blueberry Sauce

2 cups blueberries

1 cup water

1 Tbsp maple syrup or organic sugar

To make the Poached Meringues:

In the bowl of a stand mixer or a large mixing bowl with a handheld mixer, beat the egg whites, sugar and ½ tsp vanilla extract until stiff peaks form, about 6 minutes. Beat on low speed for 1 minute and increase to high speed.

In a small saucepan over high heat, bring the milk to a boil with the remaining ½ tsp of vanilla extract. Reduce the heat to medium. Working two at a time, place two ½ cup dollops of meringue in the milk. Cook the meringues in the milk on one side for approximately 2 minutes and then flip them gently to the other side and cook until the meringue becomes a firm consistency, about 2 minutes more.

Remove the poached meringues and set them on a plate lined with a paper towel to cool. Repeat with remaining meringue.

To make the Bourbon Crème Anglaise:

In a saucepan over medium heat, bring the milk to a boil and then reduce the heat to medium-low and simmer for about 10 minutes. Break the vanilla beans in half and add them to the milk with ¼ cup sugar and continue to simmer until the mixture thickens, about another 10 minutes.

Add the cardamom and stir twice to combine.

In the bowl of a stand mixer or a large mixing bowl with a handheld mixer on medium speed, beat the egg yolks until well blended and smooth, about 5 minutes. Gradually add the remaining ¼ cup sugar while beating. Very slowly, add the milk mixture into the egg mixture. Continue to simmer over medium-low heat, stirring continually until it thickens, about 10 more minutes.

Pull the vanilla bean from the mixture. Add the bourbon and stir until blended well. Place in the refrigerator until serving.

To make the Blueberry Sauce:

In a small saucepan over high heat, mix the blueberries, water and maple syrup or sugar together and bring to a boil. Boil until the berries open up and form a thick sauce, 5 to 10 minutes.

Place the blueberry sauce in the refrigerator to cool for at least 30 minutes.

To assemble, fill 4 shallow bowls (soup bowls work well) approximately ¾ full with the crème anglaise. Place 1 large poached meringue into the center of each bowl. Use a spoon to drizzle blueberry sauce across the top of the “island” in each bowl.

Store the meringues, sauce and crème Anglaise in the refrigerator in separate airtight containers for 1 to 2 days, but they are best when eaten immediately.

Recipe from Harry Potter Afternoon Tea Magic, by Veronica Hinke (Weldon Owen, 2023).

Veronica Hinke specializes in historical cooking and entertaining. She is the author of The Last Night on the Titanic: Unsinkable Drinking, Dining and Style; Titanic: The Official Cookbook; Harry Potter: Afternoon Tea Magic: Official Snacks, Sips and Sweets Inspired by the Wizarding World; and The Great Gatsby Cooking and Entertaining Guide. 

Learn more at VeronicaHinke.com.