On the menu: Blueberries

By HEIDI KNAPP RINELLA LAS VEGAS REVIEW-JOURNAL

11 years ago

Lemon & Blueberry at Buddy V’s, Grand Canal Shoppes: The new summer dessert starts with New York cheesecake swirled with a blueberry reduction atop lemon pound cake and is finished with red berry preserves, a graham cracker cookie and white chocolate cream. (Courtesy)

Lemon-blueberry cupcakes at Grand Cafe, Red Rock Resort: These cupcakes from the resort’s pastry shop use blueberries from local farmers’ markets. (Courtesy)

Greek Yogurt Semi Freddo at The Barrymore: A delicate olive oil cake is topped with fresh blueberry fricassee and lemongrass sherbet and accented with a light almond cookie. (Courtesy, Bryan Hainer)

Blueberry Margarita at Morels French Steakhouse & Bistro, Palazzo: Juice Farm’s Blueberry Fields organic cold-pressed juice blend is mixed with Patron Silver, Patron Citronge, lime juice and agave nectar. (Courtesy)

Blueberry Cream Cheese Pie at Du-Par’s, Golden Gate: With cream cheese and fresh fruit filling in a graham cracker crust and whipped cream on top, the pies are baked fresh daily. (Courtesy)

Lemon &Blueberry

Buddy V’s, Grand Canal Shoppes

The new summer dessert starts with New York cheesecake swirled with a blueberry reduction atop lemon pound cake and is finished with red berry preserves, a graham cracker cookie and white chocolate cream, $9.

Lemon-blueberry cupcakes

Grand Cafe, Red Rock Resort

These cupcakes from the resort’s pastry shop use blueberries from local farmers’ markets, $4.

Greek Yogurt Semi Freddo

The Barrymore

A delicate olive oil cake is topped with fresh blueberry fricassee and lemongrass sherbet and accented with a light almond cookie, $8.50.

Blueberry Margarita

Morels French Steakhouse &Bistro, Palazzo

Juice Farm’s Blueberry Fields organic cold-pressed juice blend is mixed with Patron Silver, Patron Citronge, lime juice and agave nectar, $16.

Blueberry Cream Cheese Pie

Du-Par’s, Golden Gate

With cream cheese and fresh fruit filling in a graham cracker crust and whipped cream on top, the pies are baked fresh daily, $4.50 a slice or $13.95 for a whole pie.

If you have suggestions for On the Menu, please contact Heidi Knapp Rinella at Hrinella@reviewjournal.com or call 702-383-0474.