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2 cups blueberries
1/2 cup water
2/3 cup sugar, preferably superfine
1 tablespoon cornstarch
1 tablespoon water
Juice and zest of 1 lime
1 teaspoon fresh thyme leaves, chopped, optional
4 prepared biscuits
10 ounces Wisconsin cheese curds
2 tablespoons fresh thyme
Place blueberries, water, and sugar in saucepan. Bring to boil. Lower heat to simmer and cook until berries soften and release some juices but keep their shape.
While berries cook, dissolve cornstarch in water. Add to softened berries and continue to cook, stirring, until mixture thickens (if you like a thicker preserve, add additional cornstarch-water mixture).
Remove from heat and taste for sweetness; stir additional sugar into mixture, if preferred, and stir until dissolved. Add lime juice, zest, and 1 teaspoon thyme, if using. Cool and refrigerate, bringing to room temperature at serving time.
Heat oven or toaster oven to 350° F. Split biscuits in half. Top each half with cheese curds. Bake 5 minutes to toast biscuits and warm curds. Remove from oven. Top with blueberry preserves and thyme.
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