BERRY FILLO CONES
Ingredients
1 set Ready-To-Go Fillo Dough?
1 1/2 quarts lemon curd
3 pints mixed berries
Clarified butter
Cinnamon sugar
Thaw Ready-To-Go Fillo Dough? according to package directions. Brush with clarified butter and sprinkle with cinnamon sugar. Cut Ready-To-Go Fillo Dough? into twenty 3 1/2" x 3 1/2" squares. Wrap each fillo square around a paper cone-shaped drink cup and bake in a preheated 350°F oven for 8 to 10 minutes or until golden brown. Remove the fillo from the cup as soon as it is cool enough to touch (do not allow the fillo dough to cool all the way on the cup because removing the fillo from the cup may be difficult and may break the cone). Fill each cone with 2 tablespoons of lemon curd and top with berries of your choice.
Yield: 20 cones
CHICKEN FILLO ROLLS
Ingredients
2 sets Ready-To-Go Fillo Dough?
4 6-ounce boneless, skinless chicken breasts (poached and diced)
1 pound Gruyere cheese (grated)
1 bunch green onions
1 red pepper (julienne)
1 yellow pepper (julienne)
Cilantro for garnish
Clarified butter
Salt and pepper
Thaw Ready-To-Go Fillo Dough? according to package directions. Brush each set of fillo dough with clarified butter and season with salt and pepper. Cut each set of fillo dough into quarters (this will give you eight rectangles). Next mix the diced, poached chicken, grated Gruyere cheese, green onions and peppers. Then place a small portion of the mixture in the center of each rectangle of fillo dough. Remember to distribute the mixture equally between the eight pieces of fillo. Fold over the edges and roll up into a cylinder shape. Each roll-up should be 1 inch in diameter (can be refrigerated on wax paper). Brush with clarified butter and place seam side down on cookie sheet. Allow a generous separation between each roll. Bake in preheated 400°F oven for 7 to 8 minutes until golden brown. Garnish with fresh chopped cilantro. Serve 2 per plate on corn cream sauce (see below).
Yield: 8 rolls/4 servings
CORN CREAM SAUCE
Ingredients
3 garlic cloves
6 shallots
1 1/2 quarts cream
3/4 cups corn
Salt and pepper
In a medium saucepan, simmer cream, garlic and shallots until sauce is thickened. Then strain, add corn and season with salt and pepper.
VEAL STRUDEL
Ingredients
4 sets Ready-To-Go Fillo Dough?
5 pounds cubed veal (1/4 inch squares)
1 1/2 pounds blanched, julienne leeks
2 pounds unblanched, julienne carrots
4 cups flour
Salt to taste
White pepper to taste
1 quart Madeira
1 quart veal stock
1/3 ounce dry thyme
2 cups peanut oil
2 1/2 tablespoons salt
Thaw Ready-To-Go Fillo Dough? according to package directions. Cut the veal into 1/4 inch cubes and sprinkle with salt and white pepper. Wash and blanch the julienne leeks. In a large, heavy pot, heat the peanut oil. Flour the veal and shake off the excess. Add the veal to the oil in small batches. Sauté until the veal is browned lightly. Remove the veal from the pan and place it in a china cup to drain. Add Madeira to the pan and deglaze, scraping all the veal tenders from the pan. Add the veal stock and simmer until thickened. Next, add the meat and vegetables back to the pan and stir well. Finally, add thyme and season with salt and white pepper to taste. The stew should be thick with a little sauce showing when stirred.
Cut each set of Ready-To-Go Fillo Dough? into nine 4 2/3" x 4 2/3" squares. Press the fillo dough into 4 oz. ramekins and fill them with the meat mixture. Fold the excess fillo dough over the top. Carefully remove the fillo dough from the ramekins and place them on a tray. The strudel may be sealed with a little demi glaze. Bake in a preheated 350°F for 15 to 20 minutes until the fillo dough is golden brown.
Yield: 36 servings
SHRIMP WITH PROSCIUTTO IN FILLO
Ingredients
5 tablespoons olive oil
2 tablespoons minced fresh ginger
2 cloves minced garlic
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh lemon thyme
5 tablespoons vodka
1/2 teaspoon ground black pepper
24 medium shrimp, peeled and deveined
12 thin slices Prosciutto ham, cut in half lengthwise
12 sheets Athens Fillo Dough thawed
1/4 cup butter, melted
In large mixing bowl, combine oil, ginger, garlic, rosemary, thyme, vodka and pepper. Add shrimp, toss to coat with marinade. Cover and refrigerate for 3 hours. Remove shrimp from marinade and wrap each in Prosciutto. Butter and layer 3 sheets of fillo per shrimp. Cut widthwise into 1-inch-wide strips. Wrap fillo around shrimp to form natural shape of shrimp. Brush outside with butter and refrigerate for 1 hour. Place fillo-wrapped shrimp on ungreased cookie sheet and bake in preheated 350ºF oven for 8 to 10 minutes or golden brown. Serve hot with Southwestern style relish such as Papaya-Tomato Relish (recipe below).
Yield: 24 pieces of shrimp
PAPAYA-TOMATO RELISH
Ingredients
1 medium papaya, cleaned and diced
1/3 cup (1 medium) ripe red tomato, cleaned and diced
1/4 cup chopped parsley
1/4 cup chopped chives
1/4 cup chopped sweet gherkins
1/4 cup diced red peppers
3 tablespoons small capers
1/4 cup rice wine vinegar
1 large clove minced garlic
1/3 cup virgin olive oil
Salt & pepper to taste
In medium bowl combine papaya, tomato, parsley, chives, gherkins, red peppers and capers. In small bowl combine vinegar and garlic. Whisk in olive oil and blend well. Pour over papaya mixture, toss and add salt and pepper to taste.
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
WHITE STURGEON OR MONK FISH IN FILLO
Ingredients
1 pound shrimp, peeled and deveined
2 eggs
1 1/2 cups heavy cream, very cold
1 tablespoon minced fresh dill
Salt and pepper to taste
1 1/2 pound white sturgeon
filet or monkfish
1 tablespoon Pernod
40 sheets Athens Fillo Dough, thawed
1/2 cup butter, melted
Place shrimp in a food processor and process until smooth by pulsing 4 to 5 times. Add eggs and cream and purée until smooth. Stir in dill, salt and pepper. Place in bowl, cover and chill for 1 hour. Portion sturgeon into 8 equal pieces, sprinkle with Pernod and season with salt and pepper. Prepare crêpes (recipe below). Spread shrimp purée on crêpes. Place sturgeon on shrimp purée and wrap so fish is enclosed. Wrap crêpes in 8 medium fillo rolls according to directions for Rolls and Strudels . Brush outside with butter and place on greased cookie sheet seam side down. Bake in preheated 350ºF oven for 20 to 30 minutes or until golden brown. Serve with Truffle Butter Sauce
Yield: 8 medium rolls
CRÊPES
Ingredients
1 egg
1 cup milk
2 cups flour
Pinch of salt
Place all ingredients into blender and purée until smooth. Lightly grease an 8" non-stick skillet and pour batter in until it just covers bottom of skillet with a thin layer. Tilt pan to spread batter for each crêpe. Cook over medium-high heat until firm.
TRUFFLE BUTTER SAUCE
Ingredients
1 cup fish stock or chicken broth
1 1/2 cups heavy cream
1 stick butter, cubed
1 tablespoon truffles (or mushrooms), julienned
Salt and pepper to taste
Simmer fish stock for 8 to 10 minutes. Add cream and simmer for an additional 10 minutes. Remove from heat and whisk in butter. Add truffle and season with salt and pepper.
RASPBERRY TART
Ingredients
1/2 cup almonds, ground
3 tablespoons sugar
20 sheets Athens Fillo Dough, thawed
1/2 cup butter
1/2 cup almond paste
2 eggs, lightly beaten
2 teaspoons flour
1 1/2 pints raspberries
1/2 cup raspberry jelly, heated to a liquid
3 tablespoons sugar
20 sheets Athens Fillo Dough, thawed
1/4 cup butter
1/2 cup almond paste
2 eggs, lightly beaten
2 teaspoons flour
1 1/2 pints raspberries
1/2 cup raspberry jelly, heated to a liquid
In small bowl, combine almonds and sugar. Set aside. In medium bowl, combine 1/4 cup butter, almond paste, eggs and flour. Using an electric mixer, beat at high speed until smooth, for about 5 minutes. Use a 9" springform pan. Take a piece of waxed paper and cut a circle 10" round to use as a pattern. Fold the pattern in half and use this as a guide to cut through 20 fillo sheets. Cover the fillo with plastic wrap until ready to use. Melt the remaining 1/4 cup of butter and butter pan bottom. Overlap the sheets of fillo (using curved edges of fillo to fit along sides of pan), covering the bottom and sides of the pan. Sprinkle the almond and sugar mixture over each sheet as you layer them. Use all 20 sheets. Pour the almond paste and butter mixture over the top layer of fillo. Bake in preheated 350ºF oven for 15 to 20 minutes or until golden brown. Remove tart from oven and arrange raspberries on filling. Brush with heated jelly. Serve warm or chilled with ice cream or whipped cream.
Yield: 8 servings
CAPPUCCINO FLUFF
Ingredients
1/3 cup reduced fat ricotta cheese
2 tablespoons cappuccino dry beverage mix
1/3 cup marshmallow crème
3 tablespoons fat free, non dairy whipped topping
15 Athens? Mini Fillo Shells (1 box)
Chocolate covered coffee beans or cinnamon, for garnish
In a small bowl, combine ricotta cheese, cappuccino mix and marshmallow crème. Fold in the whipped topping. Spoon or pipe 2 teaspoons of filling into each fillo shell. Garnish with chocolate covered coffee bean or dust with cinnamon. Serve immediately.
Makes 15 Desserts
VIENNESE APPLE STRUDEL
Ingredients
1/2 cup dark raisins
2 tablespoons brandy
2 cups (2 medium) thinly sliced Granny Smith apples, peeled and cored
1/2 cup walnuts, chopped
2 tablespoons sugar
2 tablespoons butter, softened
1 tablespoon grated lemon peel
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
2 tablespoons butter
1/2 cup breadcrumbs
1/2 cup apricot preserves
1 tablespoon brandy
10 sheets Athens Fillo Dough, thawed
3 tablespoons butter, melted
Powdered sugar to dust
In large bowl, soak raisins in 1 tablespoon brandy for 2 hours. Add apples, walnuts, sugar, 2 tablespoons butter, lemon peel, cinnamon and vanilla. Mix well and set aside. In small skillet, over medium heat, melt 2 tablespoons butter and stir in breadcrumbs. Cook about 2 minutes or until lightly browned. In small saucepan over low heat, melt apricot preserves and stir in brandy. To prepare large strudels, use 5 sheets of fillo per roll according to directions for Rolls and Strudels . Spread warm apricot mixture on top fillo sheet and sprinkle with breadcrumbs. Spread with apple mixture and roll up, placing the strudel seam side down on greased baking sheet. Score top into 6 equal sections. Repeat procedure for remaining 5 sheets of fillo. Bake in preheated 350ºF oven for 45 to 50 minutes or until golden brown. Cool. Dust with powdered sugar.
Yield: 2 large strudels
BAKLAVA
Ingredients
1 1/2 pounds walnuts, chopped
1/2 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
40 sheets Athens Fillo Dough, thawed
1 cup butter, melted
Combine walnuts, sugar, cinnamon and cloves. Brush 12" x 16" baking pan with butter. Overlap 8 sheets on bottom of pan, buttering each sheet as you place in the pan, covering the bottom. Sprinkle with 1/3 of walnut mixture. Overlap 8 more buttered fillo sheets on top. Spread 1/3 additional walnut mixture over the fillo. Overlap with another 8 buttered fillo sheets and the remaining walnuts. Finish baklava by overlapping the remaining 16 sheets, buttering the sheets as you fit them in the pan. With sharp knife, score fillo into 1 1/2" diamonds or squares. Brush with remaining butter. Bake in preheated 350°F oven for 45 minutes to 1 hour or until golden brown. Cool slightly and pour warm syrup (recipe below) evenly over baklava. Cool completely, cut and serve.
Yield: 80 to 88 small pieces
SYRUP
Ingredients
2 cups sugar
2 cups water
1 cup honey
1 lemon peel
Bring all ingredients to a boil. Simmer for 10 minutes. Strain and cool slightly.
SPANAKOPITA
Ingredients
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/2 cup minced scallions, minced
1/2 cup chopped fresh parsley
1/2 cup minced fresh dill
1/2 cup crumbled Feta cheese
4 ounces cream cheese, softened
4 ounces farmer (or cottage) cheese
2 tablespoons grated Kefalotyri (or Parmesan) cheese, grated
2 eggs
Salt and pepper to taste
40 sheets Athens Fillo Dough, thawed
1/2 cup butter, melted
In food processor, combine spinach with scallions, parsley, dill, cheeses, eggs, salt and pepper. Process until smooth. Prepare small fillo triangles according to directions for Triangles . Fill each triangle with 1 teaspoon of spinach mixture. Brush outside of triangles with butter. Place seam side down on ungreased cookie sheet. Bake in preheated 350ºF oven for 20 to 25 minutes or until golden brown and puffed. Serve hot.
Yield: 40 small triangles
ASIAN SEAFOOD ROLLS
Ingredients
2 teaspoons sesame oil
1 teaspoon orange juice
1/2 teaspoon chopped fresh ginger
1/2 teaspoon soy sauce
3/4 pound fresh tuna, cut into 1/2" cubes
1 tablespoon peanut oil
3 tablespoons vegetable oil
1/2 cup celery, thinly sliced
1/2 cup shiitake mushrooms, sliced with stems removed
1/2 cup scallions, thinly sliced
1/2 cup fresh bean sprouts
1/4 cup carrots, grated
1/2 cup cabbage, shredded
1 tablespoon chopped garlic
1/2 tablespoon minced fresh ginger
1 tablespoon soy sauce
Celery salt and pepper to taste
20 sheets Athens Fillo Dough, thawed
1/4 cup butter, melted
In medium bowl, combine sesame oil, orange juice, ginger and soy sauce. Mix well and add tuna. Toss to coat, cover and refrigerate for 1 hour. Drain. In large sauté pan over high heat, sauté tuna in peanut oil for 2 to 3 minutes. Remove from pan. In same pan, add vegetable oil and stir-fry remaining ingredients. Remove from heat. Season and combine with tuna. Chill. Prepare 8 medium fillo strudel rolls according to directions Rolls or Strudels . Score top of strudels into 4 portions each. Brush with butter and place on ungreased cookie sheet. Bake in preheated 350°F oven for 20 to 25 minutes or until golden brown. Serve hot.
Yield: 8 medium rolls
AUTUMN APPETIZER STRUDEL
[Recipe Photo]
Ingredients
1 tablespoon butter
2 tablespoons shallots, finely chopped
1 clove minced garlic
2 cups shiitake mushrooms, sliced with stem removed
1 Granny Smith apple, peeled, cored and diced
1 teaspoon brandy
2 tablespoons Madeira wine
2 ounces cream cheese, softened
1/4 cup sour cream
1 egg, lightly beaten
1/2 cup canned chestnuts, diced
1 cup fresh brussel sprouts, cooked and shredded
1/2 teaspoon chopped fresh thyme
1/2 teaspoon caraway seeds
Salt and pepper to taste
1/4 cup light rye breadcrumbs
20 sheets Athens Fillo Dough, thawed
1/4 cup butter, melted
2 teaspoons poppy seeds
In medium saucepan, over low heat, melt 1 tablespoon butter. Add shallots, garlic and mushrooms. Stir, cover and heat for 5 minutes. Add apple, brandy and Madeira. Cook until all liquid has evaporated, stirring occasionally. Cool. In medium bowl, combine cream cheese, sour cream and egg. Add chestnuts, brussel sprouts, thyme, caraway seeds, salt and pepper. Mix in cooled apple mixture. Fold in breadcrumbs. Prepare large fillo strudel according to directions for Rolls or Strudels . Sprinkle each layer with poppy seeds, reserving 1/2 teaspoon to sprinkle on top of rolled strudel. Score top of rolled strudel into 8 equal portions. Brush with butter and place seam side down on ungreased cookie sheet. Bake in preheated 350ºF oven for 30 to 40 minutes or until golden brown. Excellent with grilled summer squash and zucchini
Yield: 3 large rolls
CARAWAY ONION TRIANGLES
Ingredients
2 tablespoons butter
4 cups onions, chopped
1 teaspoon caraway seeds
3 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
Salt and pepper to taste
20 sheets Athens Fillo Dough, thawed
1/4 cup butter, melted
Melt butter in large skillet over medium heat. Add onions and caraway seeds. Cook for 20 minutes over medium heat, stirring occasionally until golden but not brown. Cool slightly. In food processor, process cream cheese until smooth. Add cheese and process until blended. Pulse in cooled onions and season with salt and pepper. Scrape mixture into a bowl. Prepare 40 small fillo triangles according to directions for Triangles . Spoon 1 tablespoon of onion mixture on each triangle. Brush outside of triangles with butter and place seam side down on ungreased cookie sheet. Bake in preheated 350°F oven for 20 to 25 minutes or until golden brown. Serve hot.
Yield: 40 triangles
CHEESE PIROSHKIS
Ingredients
12 ounces cream cheese, softened
1 1/2 cups small curd cottage cheese
1 cup Parmesan cheese, grated
2 eggs, beaten
10 sheets Athens Fillo Dough, thawed
3 tablespoons butter, melted
Beat cheeses and eggs together just until blended. Prepare 2 medium fillo rolls according to directions for Strudels and Rolls. Roll cheese mixture in fillo. Score into 3 equal slices. Brush outside of rolls with butter and place seam side down on ungreased cookie sheet. Bake in preheated 350°F oven for 30 minutes or until golden brown. Slice and serve hot.
Yield: 2 medium rolls
CHICKEN TART IN ROASTED GARLIC CREAM
Ingredients
12 ounces boneless, skinless chicken breasts, medium diced
Salt and pepper to taste
1/4 cup balsamic vinegar
12 ounces sweet Italian sausage, medium diced
1 cup tomato, peeled, seeded and chopped
1/2 cup red onion, finely chopped
1 tablespoon butter
1/2 cup dry white wine
3/4 cup prepared brown sauce (package mix, canned or from scratch)
1/2 cup chopped fresh basil leaves
1 cup mozzarella cheese, cut into 1/2" cubes
20 sheets Athens Fillo Dough, thawed
1/4 cup butter, melted
1/4 cup fresh chives, cut into 1/2" lengths
Place chicken breasts into small bowl, season with salt, pepper and vinegar. Marinate for 1 hour. Remove chicken from marinade and place in pan. Place sausage in separate pan. Roast both in preheated 350ºF oven for 20 minutes. Cool chicken and sausage; mix together. In large skillet, sauté onions in butter for 5 minutes. Add wine and simmer until liquid is reduced by half. Add chicken, sausage and brown sauce. Stir together and bring to a simmer. Cool. Add basil leaves, mozzarella and half of chopped tomato. Prepare 6 fillo tart shells, 4" diameter, in greased pan according to directions for Cups, Pie & Tart Shells. Bake in preheated 350ºF oven for 7 minutes or until golden brown. Cool and remove from pan. Spoon mixture into fillo shells and bake in preheated 350ºF oven for about 8 minutes or until cheese bubbles. Prepare Roasted Garlic Cream (recipe below). Spoon hot garlic cream onto plate. Place hot tart in cream and garnish with chives and remaining chop
Yield: 6 tarts
ROASTED GARLIC CREAM
Ingredients
12 unpeeled cloves garlic
1 quart heavy cream
Salt and pepper to taste
Place garlic on ungreased cookie sheet and roast in preheated 400ºF oven for 15 to 20 minutes or until golden brown and soft. Peel and mash garlic. Add cream to saucepan with mashed garlic and simmer until reduced to 2 cups. Season with salt and pepper.
CLAMS CASINO STYLE
Ingredients
2 10-ounce cans whole baby clams
1/2 pound bacon, finely diced
1/4 cup onions, diced
1 cup green bell peppers, diced
1/2 cup salted butter, softened
1/2 teaspoon minced fresh garlic
1/4 cup chopped fresh parsley
1/2 cup breadcrumbs
Salt and pepper to taste
20 sheets Athens Fillo Dough, thawed
1/4 cup butter, melted
Paprika, as needed
Place bacon in a saucepan and cook until crisp. Add onions and peppers. Cook about 3 minutes or until soft. Drain fat and allow to cool slightly. In a medium bowl, combine bacon mixture, clams, butter, garlic, parsley and breadcrumbs. Mix well. Season with salt and pepper. Prepare fillo tarts according to directions for Cups, Pie & Tart Shells for 3" tarts. Preheat oven to 350°F. Bake tarts for 7 minutes until golden. Cool slightly. Spoon clam mixture into prebaked tart shells and sprinkle with paprika. Bake for an additional 5 minutes. Serve hot.
Yield: 20 tarts
CRAB MEAT AND BRIE ROUND
Ingredients
1 6-ounce can flaked crabmeat, drained
1/4 cup smoked ham, finely chopped
1 scallion, thinly sliced
1/2 teaspoon minced fresh garlic
1/4 teaspoon ground black pepper
1/4 teaspoon salt
20 sheets Athens Fillo Dough, thawed
1/4 cup butter, melted
8 ounces Brie cheese
1 egg
1 tablespoon water
In a medium bowl, combine crabmeat, ham, scallion, garlic, pepper and salt, mixing lightly. Remove rind from top of Brie and top with crabmeat mixture. Prepare fillo round according to directions on page 14 by placing Brie in center of intersecting fillo strips and enclosing with fillo. In small bowl, beat egg and water to make egg wash. Brush over fillo round. Place on ungreased baking sheet. Bake in preheated 350°F oven for 20 to 25 minutes or until golden brown. Cool 10 minutes prior to serving. Note: For a variation, in place of crabmeat, combine 1/2 cup chopped Prosciutto with 1/2 cup dried cranberries. Place on top of Brie and continue as above.
Yield: 8 to 12 servings
DUCK AND PAPAYA POUCH ON BLUEBERRY SAUCE
Ingredients
1 1/2 tablespoons butter
1 cup mushrooms, medium diced
1/4 cup shallots, finely chopped
2 tablespoons applejack or brandy
1 cup heavy cream
2 cups cooked duck meat, medium diced
1 cup Boursin or cream cheese, cubed
1 papaya, peeled, seeded and cubed
1 tablespoon chopped fresh thyme leaves
Salt and pepper to taste
20 sheets Athens Fillo Dough, thawed
1/4 cup butter, melted
6 scallions, top only
1 cup heavy cream
In a large saucepan melt butter and sauté shallots and mushroom for 5 minutes. Stir in applejack and cream over high heat for 2 to 3 minutes. Remove from heat and add duck meat, cheese, papaya and thyme. Season with salt and pepper. Chill for 1 hour. Prepare large fillo pouches according to directions for Pouches . Spoon 1/4 cup of duck mixture onto fillo, form into pouch and tie with scallion green. Brush pouches with melted butter and place on ungreased cookie sheet. Bake in preheated 350oF oven for 20 to 25 minutes or until golden brown. In small saucepan over medium heat, simmer cream about 10 minutes or until it is reduced to 1/2 cup. Prepare Blueberry Sauce (recipe below). Spoon sauce on plate and pour a thin ring of cream 1" from edge of sauce. Draw a toothpick toward center of plate and back towards rim of plate to create a pattern or "painting." Carefully place hot pouch in center of plate.
Yield: 10 pouches
BLUEBERRY SAUCE
Ingredients
1 cup fresh or frozen blueberries
3/4 cup dry red wine
3/4 cup water
1/4 cup sugar
1/8 teaspoon crushed rosemary
2 tablespoons heavy cream
1 tablespoon corn starch
2 tablespoons cold butter, cubed
In small saucepan, combine blueberries, wine, water, sugar and rosemary, Bring to a boil, reduce heat and simmer for 7 minutes. In small bowl stir cream and corn starch together until smooth. Purée and strain blueberry sauce, add cream mixture, bring to a simmer. Reduce heat to low and stir in butter until incorporated into sauce. Do not allow sauce to simmer after butter is added.
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