Just in time for autumn, snuggle up with these cozy fall favourites
Since this month kicks off the beginning of fall (the 23rd is the first official day), it’s time to dust off your flannels, rain boots and seasonal recipes to create those cozy fall feels. In B.C., September also marks the start to another season, the frozen blueberry season. To celebrate both milestones, here are three cozy recipes featuring frozen blueberries that will take you from summer's al fresco dining to fall's comfort food season.
1. Blueberry Bacon Bread Pudding
- 5 cups French bread (6-8 thick slices) cut in 1½-inch square cubes
- 4 large eggs
- 3 large egg yolks
- 1 cup half-and-half 10% cream
- ⅓ cup maple syrup
- ⅔ cup butter, melted
- 1½ cups frozen B.C. blueberries (or fresh)
- 1½ cups bacon (15 to 20 slices), cooked and cut in ¾-inch pieces
- Preheat oven to 350°F.
- Butter a non-stick 8x8-inch baking pan.
- Cut stale bread into 1½-inch cubes and set aside.
- To make your own stale bread, cube fresh bread and bake in oven at 150°F for 30 to 60 minutes until dry.
- Fry slices of bacon in a pan, let cool and cut into ¾-inch pieces.
- In a large bowl, whisk together the eggs, egg yolks, cream, butter and maple syrup.
- Soak the cubed stale bread in the egg mixture for 10 to 20 minutes until bread absorbs the egg mixture.
- Fold in the bacon and blueberries.
- Pour into the buttered baking pan.
- Bake in a 350°F oven for 50 to 65 minutes until bubbling and golden brown.
- Serve with a drizzle of maple syrup.
2. Blue Vitamin C Tea
- 1 teaspoon dried or thawed frozen B.C. blueberries
- 1 thumb-sized piece of orange peel
- 1 thin slice of fresh ginger or 1 small candied ginger cube
- 1 teaspoon of honey or maple syrup (optional)
- Combine all ingredients in the bottom of a large cup or use a tea net, fillable teabag, teapot or French press.
- Steep for 5 minutes then enjoy.
3. Warm Blueberry Bisque
- 2 teaspoons oil
- ½ cup shallot, finely chopped
- 4 cups frozen B.C. blueberries (or fresh)
- 1 cup vegetable or chicken broth
- ½ teaspoon fresh ground nutmeg
- ½ teaspoon ground allspice
- Salt, to taste
- 1½ cups half-and-half cream
- 1 cup crème fraîche or sour cream
- 2 tablespoons fresh chives, finely chopped
- In 4-quart saucepan, heat oil over medium-low heat.
- Add shallot, cook until translucent.
- Add blueberries, broth, nutmeg and allspice. Cook over medium heat until blueberries soften and begin to burst, about 5 to 7 minutes.
- Cool slightly then blend until smooth. Press through a fine sieve. Discard solids.
- Return blueberry mixture to pan and whisk in half-and-half. Simmer, stirring often, 5 to 7 minutes.
- Adjust seasonings as needed.
- In a small bowl, mix crème fraîche and chives.
- Spoon bisque into 8 soup bowls and top each with 2 tablespoons chive-crème fraîche.