If you don’t have at least a few friends with unusual dietary restrictions, I say you need more friends. Every time I have people over for a meal, I take a running tally of their food preferences and intolerances. I think it’s fun! I love cooking for people with food allergies. I love showing them that they can eat delicious food, with only small modifications. My dream is to gain a client that follows an extreme diet. I once cooked for a gluten free, dairy-free family that wanted the option to add dairy to the meal for some of the family members. I had such a blast coming up with their meal plans. I think when you love food, the world is your oyster and everything sounds good all the time. But with a little restriction, it’s easier to make decisions. The creativity soars when a narrow focus is applied—at least for me anyway.
So, these blueberries. I made a giant jar of tea infused blueberries. You can serve them with sliced pork tenderloin. You can muddle them into a cocktail with a splash of gin or vodka. Or, over ice cream for dessert. My favorite way to eat them is muddled with sparkling water and a squeeze of lime and agave nectar.
These berries love to be invited to brunch. They will swim in a bowl of yogurt, or happily pile on pancakes and waffles. They consider being baked into French toast of the highest honor. There are not many places you can’t take these berries. Such social little things, they are.
You’re not limited to hibiscus tea. It just happens to be my favorite lately. Try out green tea, rooibos tea, even Earl Grey tea. Ooh—Earl Grey + plums? Someone get on that, stat!
Let’s say you made a chocolate pound cake and wanted to serve these blueberries on top. (Blueberries and chocolate are secret best friends). What if you found out a gluten free-er was coming at the last minute? Easy! Just serve the berries over chocolate ice cream with whipped cream. Usually, this berry sundae steals the show and even the people with chocolate cake on their plate want a mini sundae, too. If you ask for two desserts in my house, consider yourself on my list of favorite people for life.
And finally, I made you a .gif of the tea steeping because all the cool kids are doing it.
Fellow food bloggers: here’s a tutorial for how to do this on your own blog.
- 1 pint fresh blueberries
- 2 cups fresh brewed tea (I used 4 hibiscus flowers in 2 cups of boiling water)
- 2 tablespoons liquid sweetener (maple syrup, agave, honey)
- Pour the blueberries into the just-brewed tea and sweetener. Cover and let steep for at least 8 hours.
- Store in the fridge, and consume within 2-3 days.