If we were playing a game where I ask you to complete this phrase: "Blueberry....?" Could you list 5 things that didn't include the word "muffin"?
Have you ever connected the idea of Blueberries to Thanksgiving?
Read on, friends, and prepare to get that "hooked-to-cook" feeling that sends us into the kitchen mixing, tasting and creating.
It was sponsored by The U.S. Blueberry Council
(She's Cookin, Blueberry Council & ShowFoodChef)and enhanced with pairings by Rioja Wines.
I can't remember ever using Blueberries at Thanksgiving. Now, that will change.
It was exciting to learn that fresh Blueberries will be available all year round in the U.S. because of the imports from Chile. The Southern Hemisphere has a growing season that is the reverse of ours in America. Just about the time our season is depleted, the over 32,000 acres of Blueberry fields in Chile are full for the handpicking and sharing.
Nancy of Melissa's Produce with ShowFoodChef)
So, lucky cooks, we have the produce and here are a few of the recipes straight from Erika's Kitchen and shared by other fabulous Food Bloggers:
Pumpkin Blueberry Trifle - Worth The Whisk, and Cooking On The Weekends ~
Butternut Squash Salad with Blueberry Balsamic Vinaigrette- - Bumbleberry Breeze
(Paired beautifully with Rosado)
For my own Thanksgiving, I have my usual list of traditional recipes that I make just to hear my family ooh and ahh. I've learned from experience to "give the people what they want." After that you can teach, grow, inspire or maybe challenge their ideas and taste buds. I usually throw in a few new dishes each year and some of those have happily become part of the tradition.
This year, inspired by these Little Blue Dynamo's, I'll be adding the Pumpkin Blueberry Trifle and my own:
Rosemary Oil Roasted Spaghetti Squash with Blueberries.
1 Spaghetti Squash
2+ Tablespoons Rosemary Infused Olive Oil*
1 teaspoon Brown Sugar
1/2 cup Fresh Blueberries
1 Tablespoon Fresh Parsley (chopped)
1 Teaspoon Fresh Sage (chopped)
1/3 Cup Grated Asiago Cheese
2 Tablespoons Toasted, Chopped Almonds
1) Prepare the Spaghetti Squash by cutting in half, spooning out the seeds, rubbing the insides with Rosemary Infused Olive Oil*, season with salt and pepper, and the Brown Sugar.
2) Place the squash, cut side down, on a parchment lined baking sheet and Roast in a preheated 350F oven for about 30-40 minutes. Remove from heat, turn over carefully and allow to cool for a few minutes.
3) Using a fork, scrape the inside of the squash shell (which will come out in "spaghetti-like" strings) into a bowl.
4) Toss the spaghetti squash strings with a drizzle of more Rosemary Oil, the herbs, salt & pepper to taste. Then toss in the Blueberries and Asiago.
5) Serve in the Squash shells, or a serving bowl or platter of your choice. Garnish with the almonds.
(* If you can't find Rosemary Infused Olive Oil, you can carefully make your own for immediate use:
Add 2 Sprigs of Fresh Rosemary to 1 Cup of Olive Oil in a saucepan. Heat on low ONLY until oil is warmed. Remove from heat, cover with lid and Infuse for about 2 hours as the oil cools down.*)