I just returned from an amazing weekend reconnecting with my dearest college friends to discover that, as one of the people who drove, I was gifted an amazing amount of fresh fruit (we somewhat over planned the amount of food that could reasonably be consumed in one weekend. But hey, who was complaining?) So I decided to make a quick blueberry sauce!
2 cups fresh blueberries (I’m thinking you could use frozen, but I’ve never tried)
1/2 cup water
1/2 cup sugar
2 tbsp. fresh lemon juice
2 tbsp. cornstarch, dissolved in 2 tbsp. water
dash of vanilla extract
zest of one lemon
Mix the water, sugar, and lemon juice in a saucepan and bring to just a boil till blended (if you’re worried about the amount of sugar, you can always use a bit less, personally we don’t find it super-sweet). Gently toss the blueberries in a bowl with the water & cornstarch mixture. Add to the saucepan with the vanilla and gently boil until it thickens enough to coat the back of a spoon. Add in the lemon zest and you’re done!
I’ll confess sometimes I get a little distracted and forget to check it, so if it becomes more like a jam, no worries – just add a bit more water until it’s the consistency you like!
Trust me when I tell you this is absolute perfection on waffles, ice cream and cheesecake if you have it (and seriously, now I’m really leaning toward making one this weekend!)
Is there something you make for your spouse/significant other/dear friend that is such a part of their memories, you are terrified to screw up their expectations of making it yourself? For me, it was peach upside-down cake from the recipe my mother-in-law shared with me at my bridal shower a few years ago. She lovingly explained how it was my soon-to-be husband’s favorite and she made it each year for his birthday. When she passed away, I got the recipe out and decided to tackle it myself. No pressure.
3 eggs (separate whites from yolks)
1 cup sugar
5 tbsp juice from peaches*
1 cup flour
1 tsp baking powder
1 can sliced peaches
1/2 cup butter
1 cup light brown sugar
Preheat oven to 350 degrees.
In a large bowl, beat the yolks of the eggs with the sugar and fruit juice. In a separate bowl, sift the flour. Mix in the baking powder to incorporate well. Add to the egg yolk mixture and stir well. In another bowl (this is the last one – it does generate a lot of cleanup), whip the egg whites until stiffly beaten. Gently fold the whipped egg whites into the rest of the ingredients. In a 9 inch cake pan, melt the butter and brown sugar together. Remove from oven, give it a quick stir, and place the peach slices into the butter and brown sugar mixture. Pour the batter over the fruit/butter/brown sugar.
Bake for 45-50 minutes. Here’s the terrifying part (at least in my mind). After removing cake from the oven, let cool for 5 minutes. Then invert on a cake plate and leave undisturbed upside-down for about 10 minutes. After 10 minutes, the cake should have come out of the pan. (She must watch over me for this step because I haven’t screwed it up yet). It’s wonderful as-is, but a dollop of whipped cream doesn’t hurt!
The best thing about enjoying the cake is that when I make it now each year, we spend time re-living all the memories of what an amazing person she was. In my mind, there’s nothing better than that!
*Don’t be put off, it seems like a lot, but it’s perfect
I always like Memorial Day weekend. Not only is it the unofficial kickoff to summer, but it’s a time to celebrate outside with family and friends. This often means having impromptu gatherings or having to make something quickly to bring to a barbecue and these mini cheesecakes are the perfect dessert. They are quick and easy, portable, and you can top them with any of your favorite fruits.
8 ounces of cream cheese, softened
1/4 cup sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1 package graham cracker mini pie crusts (package of 6)*
Pie filling or fresh fruit
(This recipe can easily be doubled)
Preheat over to 350 degrees.
In a mixing bowl, beat the cream cheese, sugar, vanilla & almond and egg until smooth. Pour into mini crusts (just about to the top). Bake for 20 minutes until set, then chill for 3 hours. Top with your favorite fruits and enjoy!
*If you need something even more bite size, substitute mini Phyllo pastry shells for the graham cracker crusts and cut the baking time to about 10-12 minutes.