Featuring the stars of summer, Executive Pastry Chef Mark Burton’s daily specials take advantage of the best seasonal produce he can find. Think blueberries, strawberries, cherries, peaches and plums, Chef Burton loves to get creative with summer fruit. Changing daily, this is a great tip for people who love some seasonal variety and daily creativity to their desserts. This month it’s all about the BC blues. YEW special desserts will be bursting with local blueberries, one of the province’s biggest and most nutritious local fruit crops.
BC Blueberries are featured throughout the menu at YEW in jams, compotes, power cookies and house-made granola. One of Mark’s favourite feature desserts is the rich and creamy BC Blueberry Cheesecake.
Enjoy one of Chef Mark’s favourite BC Blueberry recipes to make killer summer sippers with the flavourful syrup.
BC Blueberry Chiller
4 cups fresh BC Blueberries
2 cups water
1 cup sugar, or less if preferred
1 sprig rosemary
1 tsp dried lavender buds
1 vanilla pod (split)
- Place the blueberries in a heavy-duty metal saucepan with the water, rosemary, lavender and the vanilla pod.
- Using medium heat, bring the blueberries up to a boil, reduce the heat and simmer 10 minutes.
- Line a sieve or colander with cheesecloth or a doubled paper towel, and place into a large bowl.
- Pour the blueberry mixture into the cheesecloth or paper towel and press the berries with the back of a spoon to release all the liquid.
- Discard the blueberry pulp with the rosemary and lavender and the vanilla pod.
- Measure the blueberry juice and add a 1/2-cup of sugar to each one cup of juice.
- Place the blueberry juice and sugar back into the saucepan.
- Cook and stir over medium heat until sugar is dissolved.
- Bring to a boil, cook for 2 minutes.
- Place the juice into a bowl and chill.
- Once chilled, pour into a covered jar. Store in the refrigerator for 2 weeks.
Add 2 tablespoons of the BC Blueberry Chiller to a glass and top with sparkling water, unsweetened ice tea, lemonade or cocktails.