Blueberries: Beyond the Muffin

It almost feels as if this should have been the first posting at Cafe Drake's opening back in August 2005, so dearly loved are blueberries here and such an integral part of our daily diet. We simply had to find additional ways to incorporate these tasty antioxidant powerhouses into even further parts of our life, beyond the pancakes and morning smoothies and quirky chutneys. Below are a few creations we hope you'll enjoy. Be sure to take advantage of the lower prices on this expensive fruit during the rest of the season.

CORNISH HENS STUFFED WITH BLUEBERRIES

An odd sounding recipe to be sure, but try it and tell Cafe Drake you didn't love it! And where else but here will you find a main course utilizing 1/4 cup of bitters?

8 Cornish game hens, thawed (as they generally are to be found frozen) / salt and pepper / 1/4 cup oil / 1/4 cup lemon juice / 1/4 cup Angostura bitters / 4 cups fresh blueberries (frozen, in a pinch, but drain well) / 4 teaspoons sugar / 1/2 cup butter or margarine / 8 small bay leaves

1. Sprinkle game hens inside and out with salt and pepper.


2. Mix oil, lemon juice and Angostura bitters; brush game hens with mixture inside and out.


3. Fill each bird with 1/2 cup blueberries and 1/2 teaspoon sugar. Skewer opening and place in shallow roasting pan.


4. Spread soft butter over breasts of birds and place bay leaf on butter.


5. Roast in a preheated oven (350°F) for one hour or until leg is easily moved.

BROILED CHICKEN WITH BLUEBERRY GLAZE

Another favorite ingredient - raspberries - combines with blueberries to create a tangy glaze suited to any sort of poultry, including darker birds such as duck or quail.

3 tablespoons olive oil / 3 tablespoons raspberry vinegar / 1 1/2 teaspoons lime juice / 2 cloves garlic, minced / 4 chicken breast halves, skin removed / 1 cup blueberries / 1 cup pureed raspberries

1. In a non-aluminum disk or sturdy plastic zipper-type bag, combine oil, vinegar, lime juice and garlic. Add chicken, turning to coat all sides. Marinate, in refrigerator, 1 to 2 hours.


2. Reserving marinade, remove chicken and pat dry with a paper towel.


3. Prepare sauce by combining marinade, blueberries and raspberry puree in a saucepan. Stirring occasionally, place over MEDIUM heat and cook 5 to 7 minutes until slightly thickened. Remove from heat and set aside.


4. Place chicken on a baking sheet, brush with reserved marinade and salt and pepper well.


5. Broil, brushing every 2-3 minutes with additional marinade, until done. This should take about 8 minutes per side. Brush with marinade for the last time at least FIVE MINUTES before cooking is finished.

DRIED BLUEBERRY CHICKEN SALAD

Everyone loves dried blueberries it seems, but if you can't find them easily, or your budget is limited, opt for the plain dried cranberries or cherries instead.

4 cups cooked chicken, 1-inch diced / 1 cup dried blueberries / 1/2 cup slivered almonds, toasted / 1/2 cup mayonnaise / 1/4 cup sour cream /1 tablespoon lemon juice /1/4 cup chutney, mango is best and easiest / salt and pepper / lettuce leaves

1. Combine chicken, dried blueberries and almonds.


2. Combine mayonnaise, sour cream, lemon juice, chutney, salt and pepper; add to chicken mixture and toss well.


3. Cover and chill.


4. Serve on lettuce leaves.