The Triton

Career

Top Shelf: Blueberry Butter

ADVERTISEMENT

Top Shelf: by Chef Mark Godbeer

Working on yachts affords us the ability to travel the world and sample local foods and trends. I love it. To me it’s one of the highlights of the industry, getting inspiration from places you wouldn’t usually frequent.

However, recently I returned home to South Africa and was blown away by how South African foods are trending in a healthy capacity. Everywhere I look, I am mesmerized by the never ending fresh produce and the fusion local chefs are achieving with them. Its wonderful and this wonder inspired me to make this healthy fresh blueberry, dairy-free butter. The use of rooibos tea and thyme really helps an earthy flavor transcend into this decadent concoction. The lemon elevates the flavor, using the acid to cut the sweetness. This provides balance and eradicates the possibility of this butter being too rich.

It’s quick, easy to make and, to quote my wife, “it’s scrumptious”.

Ingredients:

4  cups blueberries

1 1/2 cups water (1/2 cup reserved for steeping tea)

1/2 cup honey

2 sprigs thyme

1 rooibos tea bag

2 lemons (1 zested, 1 peeled)

1 vanilla pod (deseeded)

4 Tbsp cornstarch

1 cup coconut oil

Blueberry Butter

Directions:

In a heavy-bottomed pan set heat to medium, add blueberries, 1 cup of water and honey. Bring to a simmer and continue to simmer for 10 minutes.

While the blueberries are simmering, steep the rooibos in 1/2 a cup of boiling water for 5 minutes. Remove the teabag and cool.

To the blueberries, add the lemon peel and vanilla pod and reduce the heat to low. Cook for a further 10 minutes, stirring occasionally.

Add the cornstarch to the tea and mix until incorporated (this is called a slurry). Slowly pour the slurry into the blueberry mixture, stirring the whole time. Gently cook for a further 10 minutes.

Remove the lemon peel and thyme sprigs, then take the pot off the stove. Allow to cool for 20 minutes then transfer into a stand mixer.

Add the coconut oil and lemon zest and with a whisk attachment, mix slowly for 10 minutes.

Transfer the mixture to an airtight container and place in the fridge for 30 minutes.

The blueberry butter is now ready to spread on pancakes, use as a topping, in smoothies, as a filling for cakes or simply eaten as is.

I used the butter to top my greek yogurt pancakes and served them with fresh fruit and coconut.

Enjoy.

Mark Godbeer has been a yacht chef for more than 10 years (chefmarkgodbeer.com). His recipes are designed for the owner and guests.

Related Posts...
Top Shelf: by Chef Lauren Loudon While taking in the Read more...
Top Shelf: by Chef Mark Godbeer Chefs aboard megayachts are Read more...
Over the past few years, my preference sheets have become Read more...
Top Shelf: by Chef Mark Godbeer This world is heading Read more...
Top Shelf: by Chef Mark Godbeer How often do we Read more...

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

Editor’s Picks

Fort Pierce yard gets another chance

Fort Pierce yard gets another chance

County commissioners in St. Lucie County voted yesterday to buy 12 acres of land in the Port of Fort Pierce for $25 million and operate a …

Hurricane Maria impacts Caribbean as a major storm

Hurricane Maria impacts Caribbean as a major storm

UPDATE: Wed., Sept. 20 Click for Hurricane Maria update for Sept. 20 from Organisation of Eastern Caribbean States (OECS)'s …

Competition, workshops for interior crew at Monaco

Competition, workshops for interior crew at Monaco

Stews, don't miss the chance to strut your stuff at the Monaco Yacht Show this year. G.U.E.S.T. (Guidelines for Unified Excellence in …

Windowless cars, damaged boats, rare flights aid Tortola escape after Hurricane Irma

Windowless cars, damaged boats, rare flights aid Tortola escape after Hurricane Irma

By Dorie Cox The first frightening trip was out the door of the hotel bathroom. Four charter boat guests stood up from the floor of …