Wild Blueberries with Roquefort and Celery
Ingredients:
2 (500 mL) cups of frozen Wild Blueberries
1/2 cup (125 mL) walnuts
1/2 cup (125 mL) Roquefort or blue cheese, crumbled
6 tablespoons (90 mL) of Cumberland sauce (see below)
Preparation:
Let Wild Blueberries defrost. Chop walnuts into small pieces and roast them gently in a coated pan without fat. Divide the Roquefort into bits. Clean and wash celery. Cut into 3-inch pieces. Fill celery pieces with combined mixture of Wild Blueberries, walnuts and cheese. Drizzle each filled celery piece with Cumberland Sauce.
Alternatively - Cut pieces of celery into 3-inch pieces, toss lightly –with cheese, walnuts and Wild Blueberries. Drizzle with Cumberland port wine sauce and serve as a salad on a leaf of Boston lettuce.
Cumberland Sauce
Juice and zest of 1/2 orange and 1/2 lemon
1/3 cup (75 mL) of ruby Port
1 teaspoon (5 mL) currant jelly (other fruit jelly will work)
Pinch of cayenne
Combine all ingredients and simmer until reduced by 1/2 or until thickened enough to coat a spoon. Serves 6.
Preparation time: 20 minutes plus approximately 30 minutes defrosting time
Nutritional Information Per Serving (with sauce): 170 calories; 10 g fat; 230 mg sodium; 15 g carbohydrates; 4 g fiber; 4 g protein
Recipe courtesy of the Wild Blueberry Association of North America (WBANA).
Go to Wild Blueberries recipe list.
Go to Cottage Life's recipes list.
