Professional chefs know all the short cuts. They spend the day prepping for dinner service so that everything is ready to go. I was perusing the Culinary Institute of America website where they have a special feature on blueberries and I came across something I thought was worth sharing. Master Sauces are a base from which lots of interesting things can be made. They suggested making blueberry compote as one such “master sauce” and then using your imagination to find creative ways to use it. We all know that blueberries are good for us; we all know they are delicious. Why not try making some of this up and then experimenting. Some idea starters from the site are below.
Making blueberry compote with Oregon Canned Fruit is amazingly easy:
Drain the juice of two cans into a saucepan and whisk in 2 Tablespoons cornstarch. Whisk over medium heat until the mixture is just thickened and clear. Remove from heat and stir in the reserved blueberries. Let cool.
Easy ways to use Blueberry Compote (borrowed from the CIA)
- At breakfast, Blueberry Compote is perfect as a topping for waffles, pancakes, french toast or oatmeal
- Create a blueberry breakfast smoothie-in-a-bowl: stir Blueberry Compote into yogurt; pour it in a bowl and sprinkle with granola or other grains, nuts and dried fruit to eat with a spoon
- Layer Blueberry Compote, vanilla or fruit-flavored yogurt with crisp rice cereal or granola
- Ever-useful Blueberry Compote adds flavor, color and value to desserts: as an ice cream topper; spooned over cheesecake, angel cake, lemon pie, flan or whipped cream-filled shortcake
- Before baking a coffee cake, spread a layer of Blueberry Compote over the batter then top with streusel
- Fill tartlet shells with Blueberry Compote and top with whipped cream
- Make it savory! Play with Blueberry Compote and add mustard, vinegar, herbs, pepper, sour cream—whatever, Use the savory sauce with pork or chicken.
This will work great with any of our fruit. Please feel free to share your ideas.
Tags: Blueberry, compote, master sauce