Blueberry Coulis

Note from Cheri: The recipe, text and photo below are reprinted with permission from The Culinary Institute of America: Breakfasts and Brunches (2005, Lebhar-Friedman). Serve this blueberry coulis with Cheese Blintzes (click for recipe). The world's most famous cooking school brings you a fabulous collection of breakfast and brunch recipes that are truly worth getting up for. We're constantly told that breakfast is the most important meal of the day, but for many people it's no more than a cup of coffee. Here's a book that gives breakfast the respect that it deserves. You'll never look at morning meals the same way again. Arguably the most comprehensive breakfast and brunch reference you'll ever find, the huge variety of recipes included here will have you feasting on lots of fabulous breakfast fare before you'll ever have to repeat a dish (although recipes are so good you'll want to). Click here to learn more about this great book and for more terrific sample breakfast and brunch recipes.

1 pound fresh or frozen blueberries (3 ½ cups) 3/4 to 1 cup sugar 1 to 2 tablespoons freshly squeezed lemon juice

Makes About 2 Cups Combine the blueberries, 3/4 cup of the sugar, and one tablespoon of the lemon juice in a saucepan and bring to a simmer over medium heat. Simmer until the sugar has dissolved, about 10 minutes. Taste the mixture and, if necessary, add more sugar. Continue to heat until any additional sugar is dissolved. Strain the coulis through a fine-mesh sieve. After straining, place the coulis in a clean saucepan and bring to a simmer. Make a slurry by blending 2 teaspoons cornstarch with 2 teaspoons cold water. Drizzle the slurry into the simmering coulis gradually, adding just enough to lightly thicken the sauce. If desired, serve over cheese blintzes (pictured).