Karen’s granddaughter enjoys picking blueberries at Moorhead’s Blueberry Farm.

I get distracted pretty easily therefore I always seem to be working on several things at once. It is amazing I get anything done. Maybe it is due to my multi-tasking in the kitchen that I am all over my office working on several different projects at once. Today was one of those days. I have had on my to do list for a few weeks now to clean out and organize my office. Yes, I need Ellen Dulap and her awesome organizing skills. But of course, did I call her? No, instead I spent most of the morning surfing Facebook until a couple of darling photos popped up on my memory page and I was off in another direction for a few hours, trying to organize computer photos instead of tackling my to-do list. I did, however, come across photos of our grandkids at Mr. Moorhead’s blueberry farm, eating and picking berries. It always brings me back to the first time I went there with our daughter, Karie Lynn, and her third grade class. You see, one of Mr. Moorhead’s grandsons was in Karie Lynn’s class and his family arranged a cool VIP tour. I have since taken every one of our kids and grandkids there. Once back home, we always made blueberry hand pies — a few to eat and a few to share. This year is no different and I am planning to take a trip there very soon with my great granddaughter. But for now, I will get back to one of my other “to do” items and invite you to “Please Join Our Table” as we enjoy a berry delicious meal that includes blueberries of course!

This recipe may sound a bit unusual (yes, lamb chops with blueberries). But please give it a try and then let me know what you liked about it …

Greek Lamb Chops with Blueberry Thyme Honey Wine Reduction

INGREDIENTS:

4 lamb chops, 4 ounces each

1 tablespoon fresh rosemary, finely chopped

1 teaspoon dried thyme

1 teaspoon lemon pepper

Salt to taste

INGREDIENTS for the blueberry red wine sauce:

2 cups fresh blueberries

1 cup port wine

3 cloves garlic, crushed

1 tablespoon thyme honey (if not available local honey will do)

2 tablespoons olive oil

1 small sprig rosemary

1 teaspoon lemon zest

DIRECTIONS: Heat your oven broiler or outside grill. Pat lamb chops with salt and lemon pepper, and gently pat the rosemary and thyme onto each chop. Place the chops in a large ovenproof skillet (unoiled, I use a cast iron skillet). When the oven’s hot, cook chops for 4 minutes, turn them over and cook for another 3-4 minutes or to desired doneness. While chops broil, heat oil in a saucepan, add garlic and sauté for a minute, then add the wine. Bring to a boil and reduce heat to medium low. Add the rosemary sprig. Reduce this by half, then remove the sprig. Add the blueberries and lemon zest to the reduction and simmer for 1 minute. The sauce will be thin; Don’t cook the sauce so long that the berries lose their skins and become mushy but let the sauce simmer on low heat. Add honey, stir and serve with the chops or ladle sauce over the chops. I like to add a sprig of rosemary to the plate for a great presentation. Serve with mushroom orzo and a summer cucumber tomato salad.

Since I posted my berry pie recipe in a previous column, I thought it would be fun to share this recipe. It is a berry delicious dessert inspired by Terry Rogers, my daughter’s mother-in-law, served one summer.

My Berry Easy Coconut Whip Blueberry Trifle Cake

INGREDIENTS:

1 store made angel food cake, broken into bite-sized pieces

1 14-ounce can chunked pineapple, drained

2-3 cups fresh blueberries (you can always also substitute strawberries, raspberries, etc.)

1 large container of Cool Whip

4-5 kiwis and/or star fruit and 4 -6 ounces fresh strawberries

Shredded coconut for topping or powdered sugar

DIRECTIONS: Use a trifle bowl or a pretty glass bowl. Tear the cake into bite-sized pieces and place on the bottom of the bowl. Slice strawberries, kiwis and star fruit and line the bowl around the sides as you go. After the cake layer, add the blueberries and/or strawberry, raspberry layer. You can also mix pineapple and strawberries on this layer and then blueberries and raspberries on the next, for example. After the fruit layer, put a layer of Cool Whip. Seal the layer and make sure there is plenty. Next a layer of cake, fruit, and then Cool Whip again. Continue this until the bowl is nearly full. Garnish with blueberries on the top, sprinkled with lemon zest and shredded sweetened coconut or powdered sugar, if desired. Note: If not completely eaten when you serve it, it will last a few days in the refrigerator.

OTHER VARIATIONS:

  • Use pound cake, brownies or a chocolate pound cake instead of the angel food cake.

  • Add layers of chocolate or flavored puddings along with the Cool Whip.

  • Use nuts or Heath bar chips or candy bars and sprinkle on top of the Cool Whip layer.

  • Drizzle Hershey’s Chocolate Syrup or Nestle Abuelita Chocolate Cinnamon Syrup between layers.

  • If you like chocolate and raspberries — use that.

There really is no right or wrong method. You can make it really low fat — or very fattening.

Terry Rogers and Sharon McKee, Sargent, Texas

Karen Boughton
Author: Karen BoughtonEmail: This email address is being protected from spambots. You need JavaScript enabled to view it.
I grew up in a big, Greek, cooking family. I married my high school sweetheart and soon had three daughters. My husband and I worked in the family’s Greek restaurant, “Zorba’s,” for several years before moving to Baton Rouge and eventually Corpus Christi. There I taught microwave cooking classes for Amana.in studio and on television for three years before moving to Kingwood in the late '80s. I reached out to learn more about regional and international foods, spending 16 years in management in private athletic/dining/country clubs for ClubCorp, where I embraced health and cooking. In 2008 I joined the Tribune Newspapers as food editor, the same time that I became a nutrition advisor and USANA Health Sciences Associate. These two passions have given me better health and the freedom to live life my way.

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