Yesterday kicked off a week-long celebration of all things blueberry. Many thanks to Ellen of Family Around the Table and Christie of A Kitchen Hoor's Adventures for wrangling all of us. Here we are at day two...
Blueberry Week Recipes
- Bakery Style Blueberry Muffins by Cookaholic Wife
- Cornmeal Waffles with Blueberry Sauce by Karen's Kitchen Stories
- Blueberry Breakfast Banana Split by Our Good Life
- Blueberry Brie Duck Flatbread by A Kitchen Hoor's Adventures
- Blueberry Margarita by Cheese Curd In Paradise
- Blueberry Thyme Smash by A Day in the Life on the Farm
- Mini Blueberry Galettes by Cooking For My Soul
- Warmed Brie with Pickled Blueberries by Culinary Adventures with Camilla
- Tortellini Pasta Salad with Corn and Blueberries by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Whole Roasted Chicken with Blueberries and Pinot Noir by Food Above Gold
- Blueberry Fluff Salad by Daily Dish Recipes
- Blueberry Cereal Bars by Palatable Pastime
- Sour Cream Blueberry Pie by Savory Moments
Warmed Brie with Pickled Blueberries
While I called this 'warmed brie with pickled blueberries', the latter is really the only recipe part. For the warmed brie, simply place your round on a baking sheet and heat in a 200 degree F oven until it's softened. Serve with baguette slices.
I have been pickling blueberries for years. I love that it's unexpected and a delightful mix of sweet and sour! So, for an upcoming blogging event, I decided to do a quick pickle to use on warmed brie. Oh, my stars...this was heavenly!
- 1/2 organic red onion, peeled and thinly sliced (I used a mandolin slicer)
- 1 C apple cider vinegar
- 2 T organic granulated sugar
- 1 t sea salt
- 1 t yellow mustard seeds
- 1 t dill seeds
- 1 pint organic blueberries
- also needed: mason jar with lid
Place blueberries and sliced red onions in a medium mixing bowl. In a medium saucepan place the vinegar, sugar, and salt. Bring the mixture to a boil and swirl until the sugar and salt have dissolved completely.
Place mustard seeds and dill seeds in the bottom of your mason jar. Scoop the blueberries and onions into the jar and gently press down to compress. Pour the hot brine over the blueberries until they are completely submerged and cover with lid.