In an effort to share with you some other recipes, we will be sharing what we call “quick recipes” that have either worked or haven’t, but may inspire some creative juices for next time.
The other day we were trying to figure out what to have for breakfast. After much deliberation (consisting of “i don’t know, what do you want?” and “I am not sure, what do you want?”), an idea came to mind of trying to do some type of sauce with the blueberries that we have. I have done something similar with strawberries and French toast, but it has been a while and never with blueberries. Plus, it sounded like pancakes was probably the easiest option for our indecision.
So, I came across this nifty recipe on Allrecipes.com for a blueberry sauce. It had really good reviews and a lot of them, so what could go wrong. Thankfully nothing did! It was really simple and didn’t take that long at all. Since Rachel and I both love blueberries, I didn’t use all that it called for so we could save them for other things.
But overall, this was a really simple and easy recipe. It was surprising packed with flavor and would have different tastes come through at different times of the bite. It worked perfectly with Rachel’s Alton Brown inspired pancakes. There was the right amount of tartness from the berry but hints of orange, cinnamon and the sweetness of the almond extract also came through. It was a good mixture of sweet and also tart. We were both surprised with the levels of flavor. Recipe is below, all credit to the originator. But if you are looking for a nice addition to pancakes or French toast, give this a whirl.
- 2 cups fresh or frozen blueberries
- 1/4 cup water
- 1 cup orange juice
- 3/4 cup white sugar
- 1/4 cup cold water
- 3 tablespoons cornstarch
- 1/2 teaspoon almond extract
- 1/8 teaspoon ground cinnamon
- In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
- In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.
One of my favorite foods in this world is the blueberry; they are so delicious, perfectly sweet, and you rarely get a “bad berry”. As Matt said above, the conversation to decide on breakfast was a little rough, but, thankfully my creative husband knows what we love and had the idea to try this recipe out.
It was so good–and so flavorful. One of the things we are trying to learn or rather kind of forcing ourselves to learn is to train our palates to identify many different tastes in a bite. For example, as Matt said before, this sauce had the blueberry, almond, cinnamon and orange/citrus flavors throughout the bite and you could really taste them. I loved that, it made the bite that much better!
As Matt said, we used an Alton Brown recipe for the pancakes since we didn’t have any pancake mix. These were fairly easy to whip up, and were more on the “hearty” side on the density scale of pancakes; aka, if you want something “fluffy”, don’t try this recipe. Overall though, the pancakes were really good though, they had a good sweetness to them without being too dry. We didn’t have buttermilk on hand, but you can always use the milk and vinegar trick to substitute.
Please note, these aren’t our pictures. In an effort to fill our tummies and finish our recipes, we forgot to photo document. Thanks, Google images!
Good blueberry sauce, good pancakes, good breakfasts (Saturday & Sunday…yes, the sauce and pancakes were that good)!
Matt & Rachel