The first wild blueberries are ripe here, which is the cause for some serious noshing (see the next post). These tiny buckshot sized berries have a mind blowing sharpness of taste.
Every other year I will spend an hour or so picking enough of these little devils to make one of my favorite sauces. Here it is: Wild Blueberry Sauce. Serve it on crepes or any pastry.
1 tablespoon Butter
1 cup of Wild Blueberries
2 tablespoons of Honey
Juice of 1 Key Lime
2 drinks of Brandy (One for the dish, one for the cook)
Cook the blueberries in the butter, and then add the other ingredients. More or less honey may be needed depending on the tartness of the berries. Lemon juice can be substituted for the limes, but I always use what I have (my wife grows Key Limes and Meyer Lemons). A crepe is really just a thin pancake, but once again, everything sounds better in French. You could use cognac instead of brandy, but they’re just different priced versions of the same thing.