Each summer I look forward to the wonderful, flavorful blueberries grown by a local farm/market – Blooms and Berries (Loveland, Ohio). I was looking for a sauce to be used on ice cream that would not detract from the natural flavor of these berries and came up with this very simple recipe which everyone loves. I make the sauce as I’m finishing cooking the meal, turn it off and allow it to set until we’re ready for dessert. That makes it just the right temperature for serving.
Fresh Blueberry Sauce
2 cups (one pint) fresh blueberries, rinsed and drained
¼ cup plus 1 Tblsp. granulated sugar
1 Tblsp. water
Dash of grated nutmeg
½ tsp. vanilla extract
Place berries, sugar, water, nutmeg and vanilla in a medium saucepan and heat over medium heat, stirring occasionally, until mixture comes to a boil – approximately 10 minutes. Remove from heat and let stand for a half-hour or so to cool a bit. Spoon over vanilla ice cream.
Blooms and Berries just announced that their U-Pick session for blueberries begins tomorrow. My daughter will have to get down there early to pick berries and I’ll be sure we gave enough ice cream on hand. Summer is here!
My two youngest grandchildren, known here as Jellyfish (age 9) and Dolphin (age 5) have always been encouraged by their mother to remember me on Grandparents’ Day. Yesterday I received a mug with their pictures to join 9 others in my collection.
As soon as they were able to draw, write or color, they have also given me something they made themselves. This year, Jellyfish spent many hours printing and coloring detailed information sheets about dinosaurs.
Dolphin also drew a dinosaur and made a special card.
Both of them made up a booklet, “My Grandmother”, with lines to fill in with information on where I live, what I like and what we like to do together. The page about my real name turned out fine with Jellyfish’s “Lillian” but a little odd with Dolphin’s “Owl”.
I like to have Sunday dinner at home, so as usual I fixed dinner for everybody. Along with roast beef, mashed potatoes,carrots and homemade yeast rolls, I steamed some asparaus and served it with this delicious Mock Hollandaise Sauce which is much friendlier fat and cholesterol-wise.
MOCK HOLLANDAISE SAUCE
- One 3 oz. package low-fat cream cheese (Neufchatel)
- 1/4 cup egg substitute
- 1 Tablespoon lemon juice
- dash salt
- 1/4 cup melted low-fat margarine
Blend together by hand or in a food processor. To warm, heat in microwave oven for about 30-45 seconds.
Yield: One cup of sauce
I have a note in my recipe binder: “From Southern Sideboards cookbook. Made for Mother’s Day 1994 to serve with our homegrown asparagus. Very rich and smooth – easy to heat up.”