Blue Maple Fizz Cocktail
Here's an easy recipe that pairs our new Blue Maple blueberry syrup with Pinot Grigio. Enjoy!
Makes 6 full size drinks
1 cup Blue Maple
1 bottle lemon flavored soda water
1 lemon, squeezed
1 bottle Pinot Grigio
Fresh blueberries, mint, and/or rosemary for garnish
Instructions for 6 full size drinks:
Pour one ounce of Blue Maple into the bottom of 6 cocktail glasses.
Top glasses with equal parts Pinot Grigio and lemon soda water. Squeeze juice of one lemon equally into glasses. Garnish cocktails with fresh blueberries and a sprig of mint or rosemary. Serve on ice. Enjoy!
Cool treat...spicy Blue Heat cocktail
The winter of 2019 would drive anyone to drink! Here's an easy cocktail that works well for winter. It's also a refresher for summer. It's so easy to make, just a few ingredients:
2 TB of Blue Heat Jam
4 oz. of spicy whiskey. We used Tennessee Mango Habanero Whiskey (any spicy liquor would work)
1/2 lime squeezed
Shake over ice then strain and serve over a crushed ice with a lime wedge.
That's it, easy peasy!
Create a Cheeseboard in 5 Easy Steps...
When you host a party, one of the easiest appetizers that you can put together is a cheese board. It’s the perfect treat to welcome your guests and it keeps them happily munching while you finish prepping the rest of the meal.
Step 1: Add Cheese! Choose from different types of milk sources, textures (soft, semi-soft, crumbly and hard). Good options are Fontina, Midnight moon (goat), gorgonzola for pungent. Other common cheese staples include hard cheeses like Parmigiano-Reggiano and aged cheddar or soft cheeses like Chèvre. We recommend including several varieties.
Step 2: Add Salty Foods like charcuterie meats, olives and nuts for crunch.
Step 3: Get creative and add the sweet! Dried or fresh fruit works well.
Step 4: Add the spreads/condiments. That’s us! Try True Blue for some sage notes, Blue Collar for heartiness, and Blue Heat for some spice! Fig spreads and quince paste work too.
Step 5: Add the carbs! Crackers, breadsticks and baguettes work well.
With cheeseboards, you can go big or you can go petite. Here's a smaller version of a cheeseboard that pairs well with our True North cheeseboards.
Grilled Brie Cheese Sandwiches with Jam
Our True Blue jam finds a perfect companion in creamy, melted Brie, giving grilled cheese a seasonal, savory-sweet makeover.
- Slices of bread (seedy bread works well)
- True Blue, Blue Collar or Blue Heat jam
- Brie cheese
- ½ cup of walnut pieces, or toasted almonds, toasted and chopped
Place the bread slices on a work surface. Divide the Brie cheese between 2 of the bread slices. Top with the True Blue or for a heartier version, Blue Collar; season with salt and pepper. Add toasted walnuts. Complete the sandwiches with the remaining bread slices. In the pan used to toast the walnuts, melt half the butter on medium until hot.
Add the sandwiches and cook 2 to 3 minutes on the first side, or until the bread is browned and crispy. Add the remaining butter to the pan. Flip the sandwiches and cook 2 to 3 minutes, or until the bread is browned and the cheese has melted. Transfer to a cutting board.
Mustikkapiirakka or Finnish Blueberry Yogurt Pie
Here's an easy Scandi-inspired recipe with just a few ingredients and fresh blueberries. Not too sweet and very satisfying.
- 1/2 Cup butter
- 1/4 Cup sugar
- 1 egg
- 1 Cup unbleached white flour
- 1/2 tsp. baking powder
Preheat the oven to 350F. Butter and flour a 9 or 10-inch pie pan. Cream the butter and sugar. Add the egg and blend well. Combine the flour and baking powder and mix into the wet ingredients to form a soft dough.
With flour-dusted fingers pat the sticky dough into the bottom of the buttered and floured pie pan. Push the dough up to cover the sides of the pan. Refrigerate at least as long as it takes to make the filling.
- 2 eggs
- 3TB sugar
- 1 C plain yogurt
- 3 TB fresh lemon juice
- 1 tsp. pure vanilla extract
- 2 Cup blueberries, fresh or frozen
Mix the eggs, sugar, yogurt, lemon juice and vanilla extract until smooth.Place the blueberries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed.
Bake the pie for 50 to 60 minutes, until the crust is browned and the custard has set. Chill well.