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Blueberries and Bubbles: Mustikkakeitto + Elderflower-Prosecco Cocktail #WinePW


Wine Pairing Weekend - #winePW - happens on the second Saturday of the month. And this month - May 2017 - Gwendolyn of Wine Predator is hosting.

She invited us to share our Brunch favorites. She wrote: "Because brunch can mean so many different types of foods and experiences, it’s wide open for many different beverage choices from wine to sparkling wine to wine cocktails and other drinks that help the carousers face the day."

Wine Pairing Weekend Bloggers
Be sure to check out what my fellow bloggers have come up with for this Wine Pairing Weekend! We have lots of bubbles! And a lot more! You can read Gwendolyn's invite; and read on to see who’s doing what!
Mustikkakeitto

In Finland, wild summer berries are frozen to have mustikkakeitto all year long. This is a warm, silky blueberry potage. I was lucky to have just gotten five pounds of organic blueberries from one of my favorite farmers!


Ingredients

  • 4 C organic blueberries
  • 3 C water + 2 T water
  • 2/3 C organic granulated sugar
  • 1 t ground cinnamon
  • 1/2 t ground cardamom
  • zest and juice from 1 organic lemon
  • 2 T cornstarch
  • 2 T water
  • fleur de sel, to taste
  • organic heavy whipping cream, for garnish
  • thin slices of organic lemon, for garnish
  • fresh blueberries, for garnish

Procedure
Bring blueberries, 3 C water, and sugar to a boil in a medium saucepan. Reduce heat to medium and cook, stirring occasionally, until blueberries begin to burst, approximately 10 to 12 minutes. Let cool slightly, then process in a blender or food processor until smooth.

Return to saucepan; add cinnamon, cardamom, zest and juice. Bring to a boil. Mix cornstarch and 2 T water until there are no lumps. Spoon into pan and cook, while stirring, until soup is thickened, approximately 3-5 minutes. Season to taste with salt and serve in individual bowls with a thin slice of lemon, a few fresh berries, and a drizzle of whipped cream.


In Our Flutes...

First I just had to share my favorite birthday present from one of my best friends. She knows me well. "Espresso then Prosecco." Yes, indeed.


This brunch libation is not about the wine you pick. It's about the mixture of the bubbles and the elderflower liqueur. So, I usually use an affordable prosecco with a splash of St. Germain. But, first, espresso!


I'll be hosting the June Wine Pairing Weekend. Stay tuned for more information about that. But, I'll give you a hint: dust off your grills!

Comments

  1. I have some St Germaine in my liquor cabinet. Thanks for the great idea.

    ReplyDelete
  2. Love the blueberry concoction (I'm not going to try to spell it!) Local Florida blueberries are in season now, so this would be a wonderful way to use them. Thanks so much for sharing. And Happy Mother's Day!

    ReplyDelete
  3. Wow this sounds so cool & delicious! Happy Mothers Day

    ReplyDelete
  4. Looks delicious, Cam. I don't think I've ever had a fruit based soup?

    ReplyDelete
  5. I have never heard of mustikkakeitto and have absolutely no idea how to pronounce that, but must admit it looks absolutely delicious!!!!

    ReplyDelete
  6. So fascinating and delightful. I love what you've done here, with layers of unexpected flavor and tons of freshness!

    ReplyDelete

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