Marks Blueberry Meat Sauce Recipes

MENNY'S BLUEBERRY BARBECUE SAUCE

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onion, garlic, and ginger until onion is softened, about 8 minutes. Add blueberries, maple syrup, cider vinegar, balsamic vinegar, Worcestershire sauce, molasses, lemon juice, cinnamon, cumin, chili powder, paprika, smoked paprika, salt, and black pepper; stir to combine. Simmer over medium-low heat until sauce is slightly reduced and bubbling, 5 to 7 minutes.
• Remove skillet from heat; cool slightly. Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

MARK'S BLUEBERRY MEAT SAUCE

Steps:

• Combine all ingredients in sauce pan and bring to a boil over med-hi heat.
• Lower heat and simmer 15 minutes or until sauce is reduced by about 1/3 and slightly thickened.
• Strain sauce to remove blueberry seeds and pulp if necessary.
• Serve over steak or chicken.

BLUEBERRY-LEMON SAUCE

Steps:

• Rinse and pick through the blueberries, discarding any bad berries and stems.
• Pour blueberries in a medium saucepan and stir in the sugar, lemon zest and juice, and water.
• Heat over medium-high heat, stirring occasionally, until the mixture comes to a boil.
• Turn heat down to medium-low, and simmer for about 15 - 20 minutes, until the mixture thickens.
• Remove from heat and stir in the vanilla.
• Serve warm or cold over cheesecake, ice cream, pancakes, french toast, waffles, or whatever else you dream up. Keeps in the refrigerator, sealed airtight, for several days.

BLUEBERRY SAUCE, PLAIN AND SIMPLE

Steps:

• Using a heavy medium saucepan & over medium-high heat, stir to combine the blueberries, 1 cup of apple juice & the sugar, then bring to a boil.
• Reduce heat to medium or medium-low & continue cooking for about 12 minutes.
• Meanwhile, dissolve the cornstarch in the 1/4 cup of apple juice & when the berries have boiled for the 12 minutes, add this mixture and the lemon juice to the blueberry mixture.
• Stirring constantly, bring the blueberry mixture back to a boil over medium heat & cook just for another minute or two, so the sauce thickens.
• Cool & eat enjoy it warm or refrigerate it for later consumption!

BLUEBERRY SAUCE

Steps:

• In a saucepan over medium heat, combine the berries, 1/4 cup water, orange juice and sugar; bring to a boil stirring gently.
• In a small cup or bowl mix the cornstarch with 1/4 cup cold water until combined; add to the simmering mixture; gently stir (careful not to mash the blueberries).
• Simmer on low heat until thick enough to coat the back of a metal spoon (about 3-4 minutes).
• Remove from heat and stir in the almond extract and cinnamon.
• Thin the sauce with a bit of water if it is too thick for your liking.

CHEESE BLINTZES WITH BLUEBERRY SAUCE

Steps:

• FOR THE CREPES, combine the flour, sugar, orange zest, and salt in a medium bowl and stir with a fork to blend.
• In another bowl, lightly beat the eggs, then stir in the milk and melted butter.
• Add the wet ingredients to the dry ingredients and stir just until evenly mixed.
• Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 2 hours before cooking the crepes.
• The batter can be made the night before.
• FOR THE FILLING, combine the cream cheese, cottage cheese, sugar, creme fraiche, zest, and salt in a food processor and pulse for 15 to 20 seconds.
• Scrape down the sides with a rubber spatula and blend until smooth, about another 30 seconds.
• Transfer to a bowl and set aside.
• (The filling can be made a day in advance; let it come to room temperature before filling the blintzes.).
• FOR THE BLUEBERRY SAUCE, combine the blueberries and sugar in a medium saucepan.
• Cook over medium-high heat, stirring often, until the sugar dissolves and the blueberries give off their juice, 5 to 7 minutes, lightly crushing some of the berries against the side of the pan to make a chunky sauce.
• In a small dish, combine the water and cornstarch, stirring to mix.
• Add the cornstarch mixture to the blueberries and stir well.
• Cook until the sauce thickens, 2 to 3 minutes longer, stirring often; set aside in the saucepan.
• TO COOK THE CREPES, heat an 8-inch crepe or omelet pan or medium skillet over medium heat and brush with a little melted butter.
• Stir the crepe batter to remix it.
• Add a scant 1/4 cup of the batter to the hot pan and swirl gently so it thinly and evenly covers the bottom of the pan.
• Cook until the top has turned from shiny to opaque and the edges begin to curl, 1 to 2 minutes, then turn the crepe and cook a minute or so on the other side.
• Slide the crepe onto a plate and continue with the remaining batter, stacking the crepes directly on top of one another as you go.
• It's very common for the first crepe or two to be a total failure, so don't think twice about tossing out early crepes that don't work. You want a total of 12 good crêpes in the end.
• REHEAT THE BLUEBERRY SAUCE over low heat while filling the crepes.
• Lay one crepe on a flat surface and place about 2 tablespoons of the filling in the middle of the crepe.
• Fold both sides inward over the filling, then fold the bottom edge upward, and finally fold the top edge down to form a squarish package.
• Flip the package over so the seams are underneath, and set it on a lightly buttered baking sheet.
• Continue with the remaining crepes and filling.
• Warm the blintzes in a 300°F oven for 10 to 15 minutes before serving.
• TO SERVE, SPOON SOME OF THE BLUEBERRY SAUCE onto individual warmed plates, and set 2 blintzes on top of the sauce on each plate.
• Sprinkle powdered sugar over all and serve right away.

CREAM PUFFS WITH LEMON MOUSSE AND BLUEBERRY SAUCE

Steps:

• Make the cream puffs: Preheat oven to 400 degrees. Combine water, butter, granulated sugar, and salt in a medium saucepan. Bring to a boil, and remove from heat. Stir in flour until combined, and return to medium heat. (This mixture is called a panade.)
• Dry the panade by stirring constantly for 4 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.
• Transfer to the bowl of an electric mixer fitted with the paddle attachment, and mix on low until slightly cooled, about 2 minutes. On medium speed, add 4 eggs, one at a time, incorporating each completely before adding the next. Lightly beat fifth egg, and add a little at a time until batter is smooth and shiny. Test by touching it with your finger and lifting to form a string. If string does not form, the batter needs more egg. If you've added all the eggs and the batter still doesn't form a string, add water, 1 teaspoon at a time, until it does.
• Using a pastry bag fitted with a plain 1/2-inch round tip, pipe ten 2 1/2-inch rounds of batter onto parchment-lined baking sheets. Brush with egg wash, and sprinkle with sanding sugar. Bake for 15 minutes. Reduce temperature to 350 degrees, and bake until puffed and golden and centers are dry, about 35 minutes more. Let cool on a wire rack.
• Make the blueberry sauce: Bring 1 cup blueberries, the water, granulated sugar, lemon zest, and salt to a boil in a small saucepan. Reduce heat, and simmer until most of the berries have burst, about 5 minutes. Remove from heat. Add remaining cup blueberries, and crush lightly.
• Make the lemon mousse: Lightly whisk lemon curd, and fold in whipped cream using a rubber spatula. Halve each cream puff, and fill bottoms with lemon-mousse. Spoon on blueberry sauce, replace tops, and serve.

BLUEBERRY BARBECUE SAUCE

Steps:

• In a small skillet over medium heat, warm the oil; stir/sauté the onion and garlic for 5 minutes or until softened.
• Add in the wine and vinegar; bring to a boil, scraping up the browned bits sticking to the pan.
• Transfer mixture to a slow cooker and add in the remaining ingredients.
• Cover and cook on LOW for 6-8 hours or until thick.
• If the sauce is not thick enough for you, remove the lid, turn the cooker to HIGH, and cook up to 30 minutes until it reaches the desired consistency.
• Puree with a hand held immersion blender (or transfer to a food processor and process until smooth).
• Season with salt and pepper to taste.
• Let cool, then transfer to a jar and store, tightly covered, in the refrigerator up to 2 months.