Remember last summer? Those long, hot days produced sweet berries. With a little planning a few extra boxes were gathered and the berries were tucked into the freezer to enjoy during darker winter days.
Frozen berries are great in a smoothie, as an ice cream topper or used in a pie or cobbler. But they can also enter the entrée area, used as the base for a fruity sauce or marinade for meat.
Should there be a few cups left, J.P. Ponticelli, the chef garde manger at Tulalip Resort Casino, suggests blending the remains of the frozen gems to create a flavorful and refreshing salad dressing.
“My team and I like to make different vinaigrettes using fresh berries and at time times we need to use frozen berries,” he says. “We designed this recipe using frozen blackberries, blueberries and raspberries … It’s simple to make and can be prepared in advance so it’s ready to serve any time.”
He says that if berries are not in your freezer, most grocery stores sell several mixed-berry options in the freezer section.
Ponticelli also suggests that when freezing assorted berries next summer, keep them separated by berry. Lay them a single layer on a small sheet pan, freeze for 30 minutes, then store in an airtight plastic bag and return to the freezer for future use.
“It is always wise to label and date anything you prepare,” he says. “It helps to know what everything is and how long it’s been stored.”
This vinaigrette is a refreshing option and goes well with all types of greens – even a cabbage mix to make a berry slaw. It also can be used as a marinade for chicken.
Very Berry Vinaigrette
Ingredients
1 cup frozen blackberries
1 cup frozen blueberries
1 cup frozen raspberries
½ cup red wine vinegar
1 cup honey
¼ cup Dijon mustard
1 cup canola-olive oil blend
1 tablespoon fresh garlic
1 tablespoon black pepper
2 dashes Tabasco
Instructions
1. Thaw berries in the refrigerator.
2. Once thawed, combine all of the ingredients except for the oil in a blender and fully mix as if you are making a smoothie.
3. Then slowly add the canola-olive oil, helping to prevent the vinaigrette from separating.
The vinaigrette will last up to two weeks in the refrigerator.
Recipe courtesy of J.P. Ponticelli, chef garde manger at Tulalip Resort Casino.
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