June Food Festival: Berry Delicious Blueberries
Pair eggs with other nutritious ingredients for a balanced dish. Serve eggs with whole grains like whole wheat bread and cook eggs with healthy sources of fat like olive oil.
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Each month, our Great Performances menus feature seasonal ingredients. It’s our way of celebrating the earth and bringing our special touch to every menu.
This month, we’re celebrating blueberries with The Plaza Hotel’s Executive Chef’s recipe for Lemon Blueberry Curd! We can’t get enough of blueberries in fruit salads, in pancakes, or just by the handful. Here, bright lemons compliment blueberries in a delicious lemon blueberry curd.
LEMON BLUEBERRY CURD
by Geoff Rudaw, Executive Chef, CPS Events at The Plaza
4 lemons, zested
¾ cup lemon juice (from zested lemons)
4 large eggs
1 cup sugar
¾ cups butter
1 cup blueberries
Beat eggs and sugar together in saucepan. Add lemon zest, lemon juice, and butter.
Heat to boil over low heat while whisking until mixture thickens.
Strain mixture into another saucepan and add blueberries. Cook mixture until blueberries pop and mixture turns a dark purple.
Remove from heat and cool.
Try using this lemon blueberry curd to make a crepe layer cake, alternating layers of this blueberry curd with either homemade or purchased crepes. Or layer with meringue, whipped cream, and fresh berries to make a blueberry Eton mess.