Camposol Cares from Farm to Family

How to Celebrate Easter with The Berry That Cares

Posted On: March 15, 2018

As we warm up to welcome Easter holidays by painting eggs and drawing fun bunnies, we also get ready to feast. What better way to kick off a great menu than with some easy and delectable blueberry recipes. This time, The Berry That Cares joined Peruvian Chef Vanessa Gonzalez into a flavorful journey. From blueberry and camembert phyllo appetizers to a savory blueberry sauce for meat, look at all the delicious dishes you can make with a simple and fresh combination of our little round gems and a few basic ingredients.

 

 

Blueberry Sauce

INGREDIENTS

  • 3 cups fresh blueberries
  • ¼ cup sugar
  • 1 tablespoon fresh lemon juice

 

HOW TO MAKE IT

  • In a large bowl, lightly crush the berries with a fork or potato masher.
  • Sprinkle with sugar, add lemon juice and allow to macerate for at least 15 minutes.
  • Transfer to a pan and, over medium heat, bring blueberry puree to a boil.
  • Boil for 5-8 minutes (depending on how thick you want the sauce to be).

 

APPETIZER 1
Blueberry and Camembert Phyllo Easter Bites

 

 

INGREDIENTS

  • 2 sheets phyllo dough, defrosted
  • 2 tablespoons butter, melted
  • 1 pkg. Camembert cheese (you can also use Goat, Brie or and soft cheese)
  • 2 cups blueberry sauce

 

HOW TO MAKE IT

  • Lay out one piece of phyllo dough and brush all over with butter.
  • Cover with another piece and brush until entirely covered with butter.
  • Cut the phyllo dough creating small rectangles (3×3-½ inch).
  • Press two to three rectangles into each of the muffin shells.
  • Bake until golden brown.
  • Cut small pieces of cheese and place into phyllo shells.
  • Top with blueberry sauce and an additional berry.
  • Transfer to oven until cheese is slightly melted.
  • Remove from oven and allow to cool.

 

APPETIZER 2
Cheese Dressed in Blue

 

 

INGREDIENTS

  • 1 wheel Brie, goat, cottage cheese or any other cheese that pairs well with blueberries

 

HOW TO MAKE IT

  • Pour blueberry sauce over cheese. Serve at once, with crackers for spreading. Decorate with additional blueberries.

 

MAIN DISH
Savory Steak with Blueberry Sauce

 

 

INGREDIENTS

  • ½ cup blueberry sauce
  • 2 garlic cloves, finely minced
  • 1 tablespoon balsamic vinegar
  • 300 grams steak
  • 2 cups beef broth
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon butter or olive oil

 

HOW TO MAKE IT

  • Add olive oil to a small saucepan over medium heat.
  • Add the minced garlic and sauté until tender, but not brown.
  • Add the balsamic vinegar, blueberry jam and stir until ingredients are combined.
  • Season steak with coarse salt and freshly ground black pepper.
  • Add the beef and fry for about 3 minutes on each side, basting the top of the steak at the same time.
  • To serve, transfer steak to a plate, dress with blueberry sauce and garnish with a few fresh rosemary sprigs and blueberries.

 

DESSERT
Blueberry Phyllo Dough Tarts

INGREDIENTS

  • ½ box phyllo dough, defrosted
  • 2 tablespoons melted butter
  • 1 cup blueberry sauce
  • 1 Camembert cheese

 

HOW TO MAKE IT

  • Preheat the oven to 375 degrees F.
  • Unroll the phyllo dough (keep covered with a lightly damp towel as it will dry out quickly).
  • Lay out one piece of phyllo dough and brush all over with butter.
  • Cover with another piece and brush until entirely covered with butter.
  • Cut the dough lengthwise in thirds.
  • Place a tablespoon of filling at the end of the dough in the center.
  • Fold over at 45 degree angle creating a triangle.
  • Take the dough and fold again at a 45 degree angle, further enclosing the filling.
  • Continue folding making sure the dough remains a triangle, until you get to the end of the rectangle of dough (it is important that the filling is completely enclosed so it doesn’t leak out during cooking).
  • Continue with the second rectangle.
  • Place finished turnovers onto an ungreased cookie sheet.
  • Bake for 12 -15 minutes or until the turnovers are golden brown.
  • Serve with vanilla ice cream and garnish with blueberries.
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