05 November 2013

Blueberry Brie

This past weekend was the first annual SAQA Atlantic Retreat held in Debert, Nova Scotia. Seventeen members came together to share, brain storm and formulate plans, but mainly to get to know one another a little bit more. Geography keeps members of the Atlantic group somewhat isolated, so this kind of opportunity will certainly help meld our group going forward.

Our fearless leaders organized ice breakers and opportunities to share our stories, a studio tour, a presentation, visioning sessions to stretch our minds, and yoga-ish exercises to stretch our bodies. We talked, laughed, drank and ate.

Normally I take lots of photographs. This time I relied on my internal camera to record a fascinating weekend full of energy and creativity. There is one photo I did take though..
Since the plate appears to be almost licked clean, this is obviously a recipe meant to be shared. Enjoy!

Blueberry Brie

1 cup of blueberries (fresh or frozen)
1 T sugar (or maple syrup, honey, or brown sugar)
1/2 T cornstarch
2 T vinegar (balsamic, white, red wine or red vinegar)

Stir together and cook in microwave for two minutes. Stir and taste.

Warm brie in oven or microwave till gooey.
Chop toasted almonds or hazelnuts and sprinkle half on cheese.
Pour blueberry sauce on cheese,
Top with remaining chopped nuts.


  1. I'm thinking that a) Western Canada needs to organize such an event; and b) that we could make Saskatoon Brie...! :-)

  2. Margaret - You should do a retreat! We would be happy to share what worked and what didn't. And I love the idea of regional tweaks to the Brie recipe.


  3. Thank you Susan so much for the recipe! It was to die for. Yum!