JEFFERSON - - Blueberries are now at market. This native North American fruit is little known in the rest of the world. When selecting this fruit, look for a uniform blue color on firm berries that are free of mold. Blueberries are highly perishable. Keep them dry and cold. Store the berries in the refrigerator for no more than four or five days. Wash and sort them just before use.
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BLUEBERRY SALAD
1 pint blueberries, rinsed and dried
1 cup celery in 1/4-inch dice
2 ounces cream cheese at room temperature
1 tablespoon mayonnaise
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
1 1/2 teaspoons honey
1/4 teaspoon salt
3/4 cup pecans, toasted and chopped
2 teaspoons fresh mint, chopped
Place blueberries and celery in a mixing bowl. In another bowl, whisk cream cheese, mayonnaise, lemon zest and juice and honey until well combined. Pour cream cheese mixture over berry mixture. Toss to coat. Fold in pecans. Transfer to serving bowl and top with mint. Serves four.
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GREEN BEANS
WITH SHALLOTS
1/2 cup water
1 pound green beans, tipped, rinsed and left uncut
2 tablespoons butter
2 to 3 shallots, thinly sliced
1/2 teaspoon salt
1/4 cup orange marmalade
2 tablespoons red wine vinegar
freshly ground black pepper to taste
Place water in a large skillet with a lid. Bring to a boil. Add beans, cover and lower the heat to medium-low and simmer 4 to 6 minutes, or until the beans are crisp-tender, shaking the pan occasionally. Remove the beans and keep warm. Evaporate any water remaining in the pan. Add butter, shallots and salt. Sauté until shallots begin to brown. Add orange marmalade and vinegar. Stir to combine and return the beans to skillet to re-heat. Adjust seasonings and pour into serving bowl. Serves four.
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SAUT%2525C8ED CHERRY TOMATOES
1/2 cup fresh breadcrumbs
2 teaspoons butter
1/4 cup freshly grated Parmesan cheese
2 tablespoons fresh basil, cut in fine ribbons
1/2 teaspoon orange zest
1 tablespoon butter
2 pints cherry tomatoes, rinsed and dried
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Melt 2 teaspoons butter in a small skillet over medium heat. Add the breadcrumbs. Toast until crisp and golden, about 4 to 5 minutes, stirring constantly. Remove from the pan and combine with cheese, basil and orange zest. Set aside. In a large skillet, melt 1 tablespoon butter over medium-high heat. Add the tomatoes and sauté until they are heated through and some have burst. Season with salt and pepper. Pour into a serving bowl and top with the crumb mixture. Serves four to six. The tomatoes are very good hot, but even better at room temperature.
Star Beacon Print Edition: 8/3/2007
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