Want a great recipe to delight your taste buds and impress your family and guests at your table? Kay Litten, a Board member of Co-op Food Stores of New Hampshire and Vermont and the Neighboring Food Co-op Association, has a great recipe to share.
“My favorite way to use this is over a slice of pound cake with freshly whipped local cream on top, but it is also excellent on ice cream. Yummmmmm!” says Kay.
Grab a package of NFCA New England Blueberries and follow along to make Kay’s Famous “Farm to Freezer” Lemon Lavender Blueberry Sauce:
1. Boil together, stirring frequently until all sugar is dissolved:
--1 1/2 c. sugar
--1 1/2 c. water
2. Remove from heat and add:
--2 T. culinary lavender flowers
3. Let steep for an hour and strain out lavender, putting the lavender flavored simple syrup in a pan and add:
--the juice and zest of 1 lemon
--2 packages frozen NFCA Farm to Freezer blueberries
--1/4 t. salt
4. Cook over moderate flame for 10 minutes, stirring occasionally.
--4 T. cooked blueberry syrup from pan
6. And add to this syrup:
--2 T. cornstarch
Stir well and put back into blueberry sauce and cook until sauce thickens.
If it is not thick enough to be a syrupy consistency, you can repeat the juice/cornstarch procedure with 1/2 or 1 T. additional cornstarch and cook some more.
The end sauce should be like a thick blueberry syrup, but not thick like pie filling.
Have any favorite recipes you’ve created with Farm to Freezer frozen fruits/veggies? Email us so we can share them: firstname.lastname@example.org