Posted by Idaho Statesman, ID on August 23, 2008 at 11:10:13:
BY JEANNE HUFF - jhuff@idahostatesman.com
Edition Date: 08/23/08
Blenders whirred, two at a time. Tense and anxious contenders, hands shaking, poured taste-test servings for the three judges, then backed away, waiting for the final outcome.
This was the scene Monday at Kyani's Blueberry Beverage Throwdown at the Western Idaho Fair. Eleven entries squared off at noon Monday, and when the judges' blueberry-flecked teeth and taste buds were done, eight winners were declared.
The judges nibbled soda crackers and cucumber wedges between contestants to cleanse their palates. The three taste-testers were Reggie States from Reggie's Veggies (at the corner of Ustick and Milwaukee), Barb Abo, the "Queen of Cuisine," extension educator for the University of Idaho Ada County Extension office; and me, features reporter and food editor for the Idaho Statesman.
All entries had to use fresh or frozen blueberries, with blueberries being the "focused flavor." Judging was based on flavor and originality. Beverage type: no holds barred.
The following mixologists and their recipes are the eight 2008 winners (all eight got cash prizes, from $5 for eighth place to $90 for first place, and ribbons):
First place: Kade Hansen, Sugar and Spice Blueberry Twist.
Second place: Krista Lyons, Blueberry Margaritas.
Third place: Lindarose Curtis, Cool Blue.
Fourth place: Bobbi Banta, Blueberry Mojito!
Fifth place: Kelsi Banta, Blueberry Lemonade Spritzer.
Sixth place: Tracey Wade, Sparkling Blueberry-Cider Chai.
Seventh place: Kelsey Meeker, Blueberry Britannia Ice Tea.
Eighth place: Nancy Meeker, Blueberry-UP!
Make one of the 8 winning blueberry drink recipes yourself
IDAHO STATESMAN
Kade Hansen, 20, had not entered a cooking or food contest before. He arrived at the contest before anyone else and nervously nursed his blender, which had a few live-action glitches. When his creation was announced as the first-place winner, it was a real jaw-dropping surprise. "The chili pepper was a last-minute addition," he said.
All three judges agreed on this dish. "It has layers of flavors," said Barb Abo, extension educator for the University of Idaho Ada County Extension office.
SUGAR N' SPICE BLUEBERRY TWIST
Serves 2-3 people
1-1 1/4 cups frozen blueberries
2-3 frozen strawberries
1/3 banana, ripe
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
Pinch of chili powder
Whipped cream (optional)
Aside from the freezing of the strawberries and blueberries, making this tasty treat is fairly quick and simple. Simply put the ingredients in a blender on medium-high until smooth. Garnish with whipped cream, if you'd like.
***
Judge Reggie States of Reggie's Veggies broke out in a big grin after tasting Krista Lyons' margarita. "I feel like I'm on a cruise ship right now," he said.
BLUEBERRY MARGARITAS
1 1/2 cups fresh blueberries
2 ounces tequila
1 ounce Blue Curacao
1 ounce Cointreau or Grand Monarch
1 ounce Chambord
4 ounces sweet and sour mix (see below)
3 cups ice
In a blender, combine all the ingredients but the ice. Blend until pureed. Add the ice and blend until smooth.
To serve, dip the glass rim in sweet and sour mix and then rim the glass with a colored sugar.
SWEET AND SOUR MIX
1/2 cup sugar
1/2 cup water
1/2 cup fresh lemon juice (about 2 large lemons)
1/2 cup fresh lime juice (about 4 small limes)
Place the sugar and water in a small saucepan and heat until all the sugar is dissolved. Squeeze the lemons and limes, running the juice through a strainer to remove the pulp and seeds. Add to the water/sugar liquid and then refrigerate until used. Can be stored for a week.
Enjoy.
***
Lindarose Curtis presented this dish that you can eat with a spoon in a fluted parfait glass. The judges agreed it would make a cool dessert.
COOL BLUE
2 cups R.W. Knudsen Just Blueberry juice, chilled
2 cups club soda, chilled
1/4 teaspoon grated, fresh ginger root
1/3 cup sugar syrup (see below)
1 pint vanilla frozen yogurt
1 cup fresh blueberries, roughly chopped
Tiny pinch of salt
1 cup water
1 cup sugar (or evaporated cane juice, which has a smoother flavor)
Sprigs of mint to garnish
Soften frozen yogurt a little in a large bowl. Quickly stir in blueberries. Put bowl in freezer to refreeze.
Meanwhile, prepare sugar syrup: 1 cup of water, 1 cup sugar. Over medium heat, bring to a simmer, stirring until sugar has dissolved. Set aside to cool.
When sugar syrup has cooled and yogurt has become firmly frozen, mix together the blueberry juice, 1/3 cup sugar syrup, grated ginger root and pinch of salt in a bowl. Strain into a pitcher. Add the club soda. Stir gently.
Pour a couple of tablespoons of juice mixture into a large water glass or parfait glass. Add a small scoop of frozen yogurt. Pour in a little more juice mixture, then a larger scoop of frozen yogurt. Add a little more juice mixture until the glass is full. Garnish with sprig of mint.
***
Bobbi Banta's Mojito is another drink for grown-ups only, a refreshing twist on an old, summertime favorite.
BLUEBERRY MOJITO!
1 cup blueberries
2 limes, cut into wedges
1/2 cup simple syrup
4 cups ice
3/4 cup white rum
2 cups club soda
5 mint leaves for garnish
Mush blueberries and mint with the simple syrup together. Squeeze in the fresh lime. Add rum, ice and club soda. Mix. Pour. Garnish. Serve.
***
Bobbi Banta's daughter, Kelsi Banta, kept the family awards coming with her for-anybody spritzer recipe.
BLUEBERRY LEMONADE SPRITZER
1 cup frozen blueberries
3 tablespoons powdered lemonade mix
1 cup sparkling Lime Essence water
1 cup ice
Crush the blueberries with the powdered lemonade, then add the ice and tip it all off with the sparkling Lime Essence water.
***
Tracey Wade's unusual flavor blend scored high in originality.
SPARKLING BLUEBERRY-CIDER CHAI
12 ounces fresh blueberries
25.4 ounces sparkling cider
6 ounces of your favorite chai tea
Blend blueberries until liquid. In a pitcher, blend blueberry liquid, sparkling cider and the tea.
Add ice, serve immediately or freeze and enjoy later.
***
Kelsey Meeker tea-ed up for another unique taste sensation.
BLUEBERRY BRITANNIA ICE TEA
1 cup blueberries
1 tablespoon sugar
4 cups boiling water
6 blueberry tea bags
2 Morning Thunder tea bags
4 cups cold water
Slice of lemon
Puree blueberries. Add sugar and freeze into ice cubes.
Pour 4 cups' boiling water over the tea bags in a heat-resistant container. Steep for 10 minutes, then remove the tea bags.
Sweeten more if desired while tea is still hot. (I used 6 tablespoons' sugar.)
Add 4 cups' cold water and chill.
Serve with frozen blueberry cubes and slice of lemon.
***
Nancy Meeker took the tea theme and jazzed it up with fizzy 7-Up.
BLUEBERRY-UP!
1 2-liter bottle of 7-Up
5 blueberry tea bags
Pour out 1 cup soda from the full bottle and discard (or drink). Slowly add 5 blueberry tea bags, one at a time.
Put the cap on the bottle and refrigerate for 30 minutes or all day.
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