Blueberry Lemonade

sunshine in a glass for Dad

Little more says summer is almost here than Father's Day. It's the last spring holiday, which honestly should be in summer. Backyard barbecues, grill outs, pool parties, golf, etc. are all enjoyed on this day for Dad. I can think of nothing better than sipping on a refreshing glass of lemonade out on the deck.

Recently my husband and I decided to tear down our delapidated deck and build a new one. My dad, being an engineer and all, was our project manager. He, my brother, my husband, and I worked for days on this thing. My mom even helped out one day too! It has been a serious family project the past few weeks. Well, we finally finshed it! On the last day of "construction" I made my blueberry lemonade and Dad really liked it. Maybe your dad will too. Here's how to make it...

Recipe - Serves 8-10
2C Simple Syrup (recipe below)
2C Fresh Squeezed Lemon Juice (10-12 lemons)
12oz. Frozen Blueberries, thawed
3C Water
Vodka (optional)
For serving: Ice & Lemon Slices

Directions

Make the simple syrup: In a small sauce pan heat 1 1/2C sugar and water each until dissolved. This will take about 5 minutes over medium high heat. After the sugar has dissolved, remove the pan from the heat and allow to cool to room temperature.

While the syrup is cooling process the lemons with either a juicer or by hand. If doing this by hand, try to find a helper...it's exhausting!

Next, add the syrup to a large pitcher with the berries. Muddle these together to extract juice from the berries. Then add the lemon juice and water. Stir everything together. Serve over ice in a high-ball glass with a lemon slice. If adding vodka, add 2oz. per drink. Here's to ringing in the summer, back deck sitting, and Dad! Cheers!

Smokey Blue BBQ Chicken Pizza

sweet, spicy, smokey, sticky...

I've noticed over the past year or so that nearly every pizza place, even chains like Domino's, have some sort of chicken pizza on the menu. It's either a barbecue chicken pizza (like what I've created), buffalo style chicken pizza, or Cali chicken & bacon pizza. Any way it's served, chicken pizza is trendy.

In an effort to make my version different, I've played with the barbecue sauce. I've created a Memphis style sauce featuring blueberries. I know, I know, blueberries? Yes. These delicate berries simmer together with typical barbecue ingredients like onions, chiles, vinegar, ketchup, and sugar to create a very dark, sticky sauce. Pair this with any grilled or smoked meat and enjoy, or go one step further to create this trendy pizza. Here's how to make it...

Recipe - Serves 4

BBQ Sauce

2 Dried Ancho Chiles

1 1/2C Chicken Stock

1/2 Yellow Onion, diced

1T Olive Oil

1/2C Balsamic Vinegar

1/2C Ketchup

1/4C Brown Sugar, packed

1 Pint Blueberries

Pizza
Fresh Pizza Dough (found in freezer or some deli sections)
2 Breasts Rotisserie Chicken, shredded
7oz. Smoked Mozzarella Cheese, shredded
2oz. Parmesan Cheese, shredded
Optional Toppings: Shredded Cabbage and/or Shredded Carrots (approx. 1C)

Directions
Make the BBQ sauce: In a small sauce pan heat the chicken stock to a simmer. Add the ancho chiles, turn the heat to low, and allow them to steep for 15 minutes or until the chiles are reconstituted. After the chiles have steeped, reserve 1C of the stock and carefully remove the chiles. Cut off the tops of the chiles (discard) and dice. I leave the seeds and ribs in the pepper for heat, if you want to make this mild, remove the seeds and ribs before dicing.

Next, in a large pot, heat the oil over medium-high and add the onion. Saute for 2-3 minutes or until soft. Add the diced chiles and saute for a few more minutes. Then add the reserved stock, vinegar, ketchup, brown sugar, and blueberries. Allow this mixture to simmer over medium-low heat for an hour.

While the sauce is cooking, prepare the toppings, pizza dough, and heat the grill. Shred the chicken, cheeses, and cabbage/carrots, if using. Roll out the dough on a lightly floured surface into a 14in. round. Move the dough to a pizza peel or the back of a large sheet tray. Heat the grill to 450 degrees. If using a pizza stone, preheat this on the grill too. I also used my smoker box to give the pizza even more of a smokey flavor. This is completely optional; follow the instructions on the wood chips/smoker box if using.

After the sauce has reduced and thickened, remove from the heat, and puree with a blender or immersion blender. If using a standard blender, be sure to vent the top often to allow the steam to escape. After the sauce is pureed reserve 1/3C for another use (possibly the leg and wing meat from the chicken? BBQ sandwiches anyone?).

Make the pizza: Top the prepared dough with 1/4C sauce. Toss the chicken in the remaining sauce and add to the pizza. Top with the cheeses (it will be full) and move to the grill/pizza stone. If grilling on the rack, be sure to oil the grill. If using a pizza stone, add some cornmeal to prevent sticking. Grill for 12-15 minutes.

Remove from the grill and allow the pizza to cool for about 5 minutes. Slice into 8 pieces and serve with the shredded cabbage/carrots...and an ice cold beer. Enjoy!

Blueberry-Poppy Seed Coleslaw

oompa loompa do piddy do...I've got a blueberry recipe for you

Spring is winding down and now is the time to take in the last of the seasonal berries. Blueberries remind me of the movie Willy Wonka and the Chocolate Factory. As a child I watched the movie many, many times. I'm talking about he classic, not the new one with Johnny Deep. I remember the girl who loved gum so much, chomping on it the whole time while taking the tour, that she ate the blueberry gum and then turned into one. Ha! The Oompa Loompa's had to juice her.

Much like Willy Wonka's candy creations, I've taken an unconventional approach to coleslaw with this recipe. It might sound weird or even gross to have blueberries with cabbage. But, I assure you, this coleslaw is delicious and different. Try it at your next cookout, I'm sure it will be a hit. Here's how to make it...

Recipe - Serves 8-10
1 Pint Blueberries
1/2 Medium Head Green Cabbage, thinly sliced
1/2 Small Head Purple Cabbage, thinly sliced
1/2 Vidalia (yellow) Onion, grated
1C Plain Greek Yogurt (any fat)
2T Red Wine Vinegar
1T Poppy Seeds
1-2tsp. Salt
1/2tsp. Pepper

Directions

Start by making the dressing: grate the onion into a large bowl to capture the juices as well as the pulp. Then add the yogurt, vinegar, poppy seeds, salt, and pepper. Whisk these ingredients together well. Taste and adjust the seasoning as needed.

Next, thinly slice both cabbages. I suggest slicing instead of grating them, as I find the cabbage keeps its crunch longer. The coleslaw can be enjoyed even after it sits in the refrigerator. Add the cabbage to the dressing and mix well.

Finally, top the coleslaw with the blueberries and refrigerate for at least 4 hours, if not over night. Surprise your guests at your next cookout with this unconventional coleslaw. Enjoy!