Spruce Grouse With Blueberry Sauce Food

SPRUCE GROUSE WITH BLUEBERRY SAUCE

Steps:

• In a saucepan over medium heat, melt butter and saute onion for about 2 minutes. Cover, lower heat and simmer for 10 to 15 minutes until onion is soft.
• In a separate heavy saucepan, over low heat, melt sugar until it caramelizes. Add vinegar, stirring well. Add to blueberry-onion mixture and simmer until most of the liquid has evaporated and a glaze remains. Keep warm.
• Season grouse breasts with salt and pepper. Saute on both sides in vegetable oil over medium heat until cooked through. Do not overcook, as they will become dry.

BLUEBERRY SAUCE

Steps:

• Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
• Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.

BREAKFAST BLUEBERRY SAUCE

Steps:

• Stir water, sugar, and blueberries together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the berries begin to pop and the syrup thickens, about 10 minutes.

PORK CHOPS WITH SAVORY BLUEBERRY SAUCE

Steps:

• Preheat the oven to 425°F.
• Salt and pepper both sides of each pork chop. Heat a tablespoon of oil over medium-high heat in an oven-proof skillet big enough to hold all four pork chops.
• Brown the pork chops, about 2 minutes on each side. Remove the chops from the pan and transfer to an ovenproof platter; place in oven. Remove when the pork is just cooked through, about 10-12 minutes.
• While the pork chops are in the oven, prepare the sauce. Heat a tablespoon of oil on medium high heat in the same skillet you used to brown the chops.
• Sauté the shallots until soft and golden. Add the wine and water and let boil down for 1-2 minutes, scraping up the brown bits.
• Add the blueberries. When the skins begin to burst, add the lemon zest and juice. Let the sauce continue to boil and thicken until the pork chops are ready.
• Once the pork chops are ready, remove the pan from the oven and place the pork chops on a cutting board and let them rest while finishing the sauce.
• Turn the heat off under the saucepan and stir in the butter until it is completely melted. If using unsalted butter, add a pinch of salt.
• Serve the pork chops either whole or sliced, topped with the blueberry sauce and fresh parsley.

YUMMY AND SIMPLE BLUEBERRY SAUCE (GOES WITH MY BLUEBERRY SCONES!

Steps:

• Blend the blueberries and lemon juice in your blender.
• Then fold the sugar and lemon zest into the blueberry/lemon juice mixture.
• Pour into a saucepan and heat on medium (stirring constantly) until it comes to a boil.
• Serve with my Simple & Yummy Blueberry Scones (Recipe #59337) or use it on whatever else you think it will taste good with!
• ENJOY!

EASY BLUEBERRY SAUCE

Steps:

• In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.

BLUEBERRY SAUCE

Steps:

• In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
• In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

EASY BLUEBERRY SAUCE

Steps:

• Combine blueberries, sugar, water, and cornstarch in a saucepan; bring to a boil. Reduce heat and simmer until thickened, about 10 minutes.

CHEESE BLINTZES WITH BLUEBERRY SAUCE

Steps:

• Make sauce: Wash and crush berries.
• Mix in sugar thru salt and 1¼ cups water and put in saucepan. Bring to a boil and boil 1 minute.
• Remove from heat and stir in vanilla.
• Chill.
• Make blintzes: Combine flour and salt, add 1 cup water and mix until smooth.
• Add 4 eggs and beat well.
• Add milk and mix to a thin batter.
• Heat a small amount of shortening in a 6" skillet.
• Pour in ¼ cup batter and cook slowly until pancake is lightly browned on bottom and set on top.
• Turn out with browned side up.
• Repeat, making about 18 pancakes.
• Using a hand mixer, blend cheese through vanilla with remaining egg.
• Put a spoonful of cheese mixture in center of each pancake, fold in ends and roll up.
• Brown in a small amount of hot shortening.
• Serve topped with a dollop of sour cream with cold blueberry sauce over the top.