My in-laws spend the summer in Coos Bay, Oregon and every year they go blueberry picking. This year, they were kind enough to share the wealth and sent Jason and I what must have been close to 10 pounds of organic Oregon blueberries!
Obviously, that is a lot of blueberries so I ended up freezing 3/4 of them (can't wait to enjoy them long into the Fall!) and then got down to business making blueberry goodies with the rest. I made blueberry pancakes, blueberry muffins for Jason and his fellow grad students, and blueberry vanilla compote {click
here for recipe}. These berries were so amazingly sweet and delicious -- what a treat!
The compote (thinner version of jam) was so easy to make and made our whole house smell divine. For breakfast yesterday, I cut and toasted thin slices of french baguette, spread ricotta on top, then topped it off with the compote. This morning, we added it to our french toast. I'm sure it would be tasty on ice cream or swirled into yogurt!
 |
| Blueberry Vanilla Compote |
 |
| Blueberry compote and ricotta cheese en croute |
 |
| Blueberry compote topped French toast |
No comments:
Post a Comment