Hello hello and hi from Berlin. As we speak I am sitting in my hotel room bed and enjoy a beautiful morning. I am still a little tired but unfortunately I messed up with my alarm and so I was up an hour early. Brilliant! But nothing coffee won’t be able to fix. That’s what I am telling myself. Please don’t burst my bubble!
Before I head off to the conference, I am checking in today to share my new recipe of Blueberry & Rosemary Marinade. Since I went blueberry picking with my aunt last week I was sure I needed to make a marinade with them. Second next to making blueberry pancakes of course 😉
Blueberries are my favorite berries ever. So in the past week almost every time I went to the kitchen I stuffed my face silly with handfuls of blueberries. So so good! I love that despite their sweetness they still have a little tartness. That makes them less sweet than strawberries but sweeter than raspberries.
If you know some of my other marinade recipes you might have realized that I love the pair my fruits with herbs. Berries and herbs go along particularly well so pairing up blueberry and rosemary just seemed the thing to do. Add a little flavor and a pinch of heat and you have a nice marinade and you won’t stop be able to licking your fingers. And don’t even start spooning it!
- 1/3 cup rosemary
- 1 cup blueberries
- 2 T olive oil
- 1 T soy sauce
- 1 T salt
- 1 tsp pepper
- 1 T blueberry flavored balsamic vinegar glaze (crema di balsamico)
- 1 T Sriracha
- Give the blueberries in a mixing bowl and mix with a blender until you have a thick blueberry puree - set aside
- Give the rosemary, salt and 1 T olive oil in narrow mixing bowl or mortar and mix or pestle until you have a thick green paste and the rosemary is completely smooth
- Add the remaining 1 T olive oil, salt and pepper and mix/ pestle again
- Now add the balsamic vinegar glaze, sriracha and blueberry puree and stir until everything is well incorporated
- For this recipe, as well as almost all my marinades I recommend to use a mortar or hand-held blender. If you follow this step by step instructions the marinade turns out much smoother and creamier and less chunky in my experience. If you don't care you can just thow everything in a food processor and blend until smooth. But it gets way creamier when you follow the above description.
- To marinade the meat I always use a freezer bag. I pour all the marinade in a large bag, add the meat and let marinade at room temperature for 1 h or in the fridge up to 24 h.
- The recipe is enough for 1 kg beef, if you don't need all the marinade at once just freeze the remaining for later use
- I had some marinade left in the bag and glazed the meat again and again during the grilling process. Try this! I highly recommend it!
Blueberries are not you berry of choice? Maybe you can get excited with one of those lovelies:
Hot and Spicy Strawberry Marinade
I am linking up with Laura to share and spread the love for being brave in the kitchen!
This morning we’ll be signing in at the conference and then skip the into talk. It’s nothing to do with our research and this will give us some time to explore Berlin a little. In the afternoon we’ll be all ambitious again 😉
Have a great Friday and a lovely weekend guys