Last evening we went to a little swing dance in Bath. On our way we decided to grab a bite to eat. We ended up at Solo Bistro in Bath (Maine of course). Michele served us delicious cocktails that the bartender and owner Will Neilson had created. The chef Esau Crosby was busy in the open kitchen. We enjoyed a wonderful meal that included a luscious grilled chicken risotto and hand cut cilantro noodles with sweet potatoes, tomatoes and a vegetable broth. I thought the menu was simple and innovative. It was one of the first times in recent memory that I would have ordered (and enjoyed) anything on the menu. That seldom happens for me. It was refreshing to see a chef who so carefully utilized local ingredients and incorporated them into dishes that virtually sang their names off the menu. The meal was finished with an espresso cake and an upside down lemon and cranberry cake with orange curd and whipped cream. SO Amazing! Chef Crosby may share a recipe with us later this week. Solo Bistro is worth the trip!
The upside down cake made me think of blueberry sauce. Here is a recipe for you to serve over your favorite dessert or some home made vanilla ice cream.
2 Tablespoons sugar
1 Tablespoon cornstarch
1 cup cold water
2 cups (frozen this time of year or fresh in the summer) Maine blueberries
1 Tablespoon lemon zest
2 Tablespoons fresh lemon juice
In a small saucepan, combine sugar and cornstarch. Gradually stir in water. Cook over medium heat until mixture comes to a boil and is slightly thickened and clear, stirring constantly. Gently stir in blueberries, lemon zest and juice. Use immediately or chill for later.