Baked Alaska Astoria | bakedak.comChef Christopher Holen photo by Terry Manier 1 quart Oregon blueberries1 teaspoon sugar1 lime2 ounces Painted Lady gin2 ounces Cointreau Muddle together a dozen fresh, plump blueberries and one lime cut in half. Fill glass with ice, then add 2 ounces Painted Lady gin and 2 ounces of Cointreau. Shake and serve with a skewer of blueberries and lime peel.
Frankie’s Restaurant Albany | frankiesoregon.tumblr.comChef Cody Utzman photo by Terry Manier 2 cups fresh Oregon blueberries, plus ½ cup more, set aside2 tablespoons agave nectar2 tablespoons fig vinegar1 teaspoon minced fresh thyme1 teaspoon minced orange zest1 teaspoon minced garlic½ teaspoon cracked pepperPinch of salt to taste Bring all ingredients, less ½ cup blueberries, to a slow simmer over medium heat for about 7-10 minutes. Blueberries should burst and create a thick sauce. At end of cooking time, pour in reserved ½ cup of berries and remove from heat. Serve with Roasted Carlton Farms Pork Belly or Nicky Farms Buffalo Flank Steak.
I COULD SAY MY earliest memory of blueberries was picking them on a sultry August day beside a cool stream at my grandparents’ farm, and that I put more in my mouth than in the bucket, and there almost weren’t enough for grandma’s pie that night. In fact, my earliest memories of blueberries were the TV commercials about the stains they caused on dentures.
C St. Bistro Jacksonville | cstbistro.comChef Paul Backing Garlic Confit Mousse withElephant Garlic and Tomato Tart Makes: 6 individual tarts | Cook time: 2 hours For Confit and Mousse: ½ pound peeled garlic Duck fat, olive oil, or other oil to cover 1 tablespoon gelatin ¼ cup water 3 cups heavy cream ⅛ cup water Salt and pepper, to taste 2 teaspoons chopped thyme Preheat oven to 350°F. In a pie tin or similar, add peeled garlic and enough duck fat or oil to completely cover the cloves. Roast until caramelized, about 1 to 1½ hours. Remove garlic from oil and cool. Bloom gelatin in ¼ cup cold water for 5 minutes. Whip heavy cream until stiff peaks form. Heat ⅛ cup water and stir into gelatin until gelatin dissolves. Add to heavy cream. In blender or food processor, purée roasted garlic then fold into heavy cream. Season with salt…