Sudbury Living - Summer 2008 - 35

n food Wild Ones The We are very lucky berries blended with balsamic vinegar for a in Sudbury to have access to delicious vinaigrette. It will have a sweet and blueberries in such great quantities sour taste and makes a refreshing combination and freshness. Blueberries are high in fibre for delicate greens such as baby spinach. With the right kitchen gadgets, you can and in Vitamin C. They are low in calories and have valuable antioxidants. These tiny juice them or dry them quite easily in order fruits are dubbed by many as “Super Fruits” to enjoy them in beverages. Blueberry juice can be mixed with other for the long list of health benefits they carry. fruit juices and sparkling water or soda for Picking wild blueberries can also relieve stress. Spending a couple of hours in a blue- delicious and refreshing summer punches and berry patch can be very therapeutic and drinks. Jazz up a glass pitcher or punch bowl by throwing in a handful of blueberries along relaxing. These little blue delicacies are very conve- with ice cubes. Blueberry juice can also be used to make nient as they need no peeling or pitting. They a glaze. A glaze is a simple reducare free for the picking in the wild tion of the juice that has been during the summer months. With Sudbury’s boiled until it most of the water the right climatic conditions, our local picking season can run from late Blueberry Festival has evaporated. The final product is natural June to mid-fall. will take place blueberry syrup that can be used as Whether you eat them for health July 13-20 at a drizzle for grilled fish or poultry. reasons or for pure enjoyment, a few simple tricks will help you keep them various locations The glaze will have a rich concentrated fruit flavour. If purchasing in the city fresh longer. To prevent them from blueberry juices to create a glaze, turning soft prematurely, keep them make sure the juice is 100 percent in a sealed container in the refrigerator and do not wash them until just before pure and not a blend of fruit juices. Dig out your dehydrator and throw in some eating. The more common uses for blueberries are blueberries, strawberries and other small in jellies, jams, pies, pancakes, muffins, cereals fruits. Add to a trail mix and take it along on and juices. When purchasing a blueberry pre- a hike for a delicious snack. They also can be used as a garnish for desserve, always read the label as sometimes these serts such as blueberry shortcake. Mix the products will actually contain huckleberries, bilberries or cowberries as a main ingredient dried berries with freshly whipped cream to create a crunch surrounded by the sweet instead of the true blueberry as we know it. For the adventurous home chefs, there are cream. Dried blueberries can also be steeped a number of other ways to enjoy blueberries into teas and can be blended with other tea other than in a bowl of cereal or in a pastry. varieties for added flavour. Be adventurous this summer, grab some Blueberries can be a delicious addition to a loose leaf salad such as spinach or other fresh blueberries and stretch outside your cookgreens. When a salad recipe calls for strawber- ing comfort zones. Include them in the first ries or raspberries, blueberries make a substi- courses instead of just the final one. SL tute second to none. Michael cullen is a chef who operates the Y.u.M culinarY acadeMY in sudburY. If you are feeling adventurous, try blue- By Michael cullen PhOTO By WenDy BiRD Blueberry Balsamic Chicken • 1 cup blueberry juice • 1 cup good quality balsamic vinegar • ½ cup fresh or dried blueberries • 4-6 oz chicken breasts • ¼ cup flour for dusting (lightly seasoned with sea salt and pepper) • 2 tablespoons grape seed oil Dust the chicken on both sides with the flour, heat the oil in a medium sauté pan until hot. Carefully place the chicken breasts one at a time in the hot pan. Keep the chicken as such until the initial side has a nice brown colour, then flip to brown the other side. The chicken can be placed on a cookie sheet and finished in a 350 degree oven for about 12 minutes. With the pan still hot, pour in the vinegar and the blueberry juice, and set the pan on high heat. Be sure to stand back as the vinegar will give off a strong smell. The trick is to reduce the volume until the mixture resembles a light syrup. It is easier to judge the consistency or thickness of the liquid if the pan is removed from the heat for about 20 seconds. If it is too thin, place it back on the heat and continue to reduce. Once the chicken is fully cooked, add the berries to the reduction and pour over the chicken. Serve right away. Summer 2008 Sudbury Living 35

Sudbury Living - Summer 2008

Table of Contents for the Digital Edition of Sudbury Living - Summer 2008