Maine Wild Blueberry Recipes

Combine all ingredients in a small bowl and stir until thoroughly blended. Pour into a salad dressing carafe and chill. Shake well before serving; goes great with fresh salads, steamed vegetables, fresh fruit salads, or grilled fish & chicken.

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Wild Blueberry Horseradish Cream Cheese Dip
8 oz. cream cheese, softened
3 tablespoon Bar Harbor Jam Company’s Maine Wild Blueberry Jam
2 tablespoon Horseradish
1/4 cup mayonnaise
1/4 teaspoon salt
4 slices crisp cooked bacon, chopped
Pepper to taste

Mix all ingredients together well and refrigerate one hour before serving - serve with crackers, veggies or chips.

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Blueberry Mango Salsa
1 ripe mango, diced
1/2 cup Maine Wild Blueberries (fresh, frozen or canned)
1/4 cup jicama, diced
2 tablespoons red pepper, minced
3 tablespoons red onion, minced
1 teaspoon garlic, minced
1/2 teaspoon ginger, minced
1/4 cup rice wine vinegar
Fresh cilantro, chopped
Salt and pepper to taste

To prepare the salsa, add all ingredients in a stainless steel bowl and gently combine. Add salt and pepper to taste, and then refrigerate. Great with fresh fish or veggie tacos.

If you like a sweeter salsa, replace Wild Blueberries with Bar Harbor Jam Company’s Maine Wild Blueberry jam; using only 1⁄4 cup.

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The Bar Harbor Breakfast Burrito
Want to make a special treat for breakfast? Try this fun recipe combination:
1 package Bar Harbor Jam Company’s Maine Morning Wild Blueberry Pancake Mix
1 dozen eggs
1 package breakfast sausage or chorizo

Mix pancake batter as directed on package and let stand. Cook package of sausage and drain. Preheat skillet for pancakes. Scramble eggs and add sausage; mixing thoroughly – let stand. Ladle pancake batter on heated skillet to form 8 – 10 inch pancakes. Sprinkle blueberries from mix package on pancakes before flipping. When bubbles pop on pancakes flip over and cook until golden brown. Roll egg and sausage into pancakes like a tortilla and serve with maple or Wild Blueberry syrup. Makes 6 burritos.

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Pork Tenderloin with Maine Wild Blueberry Compote/Glaze
From the Maine Wild Blueberry Cookbook – available through the Bar Harbor Jam Company.

Preheat oven at 325ºF

Compote Glaze:
In large skillet or pan prepare the following:
2 large Vidalia onions
2 tablespoons of peanut oil
1 teaspoon of chicken stock
1 teaspoon of brown sugar

Slice onions into very thin rings. Place all ingredients in pan and cook (covered) over low heat for 15–20 minutes until caramelized. Add 2 roughly chopped crisp apples; delicious or hard ginger goldens will do well. Continue to caramelize at low heat for another 15-20 minutes. Add 3 tablespoons of favorite whisky; single malts work well (none for the cook at this point!). Turn up the heat to HIGH and jar of Bar Harbor Jam Company Wild Blueberry Chutney. Continue to cook at HIGH until it deglazes and turn off heat just as liquid cooks away. Add in 1⁄2 cup coarsely chopped walnuts and set pan aside to cool.

Prepare a 11⁄2 - 2 pound pork tenderloin by splitting it down the middle and flattening it with a wide chef’s knife. Spread about ®˜ of the glaze across the split tenderloin and roll up the meat, securing it with string or toothpicks. Brush outside of loin with melted unsalted butter. Bake (covered) loin on a wire rack at 325º F for 40-50 minutes. Uncover for last 15-20 minutes if you desire a more crisp skin. Optional: piercing loin with cloves during baking will add an extra kick! Remove from oven when done and let sit for 10-15 minutes before carving into thin wheels. Glaze slices with remaining compote mixture. Serves 4-6 people.

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