Pairing chocolate and cream cheese has long been a favorite of bakeries. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density.
Arguably, one of North America’s major contributions to the dessert world, the first printed mention of them appeared in the Sears Roebuck & Co. Catalog of 1897, advertising ‘fancy crackers, biscuits, cakes, brownies …. in 1 LB. papers’.
Brownies were widely baked in the 1920’s and by 1931, the first edition of The Joy of Cooking included a recipe for ‘fudge squares’.
There are literally hundreds of types of brownies as well as ways to eat them. Cut them up to make parfaits or add a dollop of whipped cream, berries or a sprinkle of dried fruit and nuts or maybe some ice cream.
My choice today are some blueberry cream cheese brownies that consist of four layers. With the use of the Lor Ann Company’s blueberry emulsion, that wonderful blueberry flavor is intensified. These are brownies at their best!
Blueberry Cream Cheese Brownies
Preheat oven to 325 F. Line a 9 x 9-inch baking pan with parchment paper.
In a bowl, combine all oatmeal layer ingredients until crumbly. Pat into prepared pan & bake for about 8 minutes.
In a bowl, beat cream cheese & sugar until fluffy. Add egg; beat well then add milk & blueberry emulsion & combine well. Set aside in refrigerator until chocolate batter is prepared.
In a microwave safe dish, carefully melt chocolate then add butter. Stir until combined & slightly cool; add beaten egg & sugar. In a small bowl, combine flour, baking powder & salt. Add to chocolate mixture alternately with combined milk & vanilla. Fold in walnuts. Carefully spread batter over baked oatmeal crust.
Pour cheesecake filling over chocolate layer & carefully smooth out. Bake 20-25 minutes or until chocolate & cheesecake batters test done. Remove from oven & cool on wire cooling rack.
In a small saucepan, combine cornstarch, sugar & salt. Add water & blueberries; cook until clear & bubbling. Remove from heat; add lemon zest (if using) & blueberry emulsion. Stir & allow to cool.
When brownies are cooled cut into serving size pieces. Spoon blueberry topping over brownie cheesecake & serve.
- Don't hesitate to add a bit more Blueberry Emulsion for a stronger flavor if you wish.
- Just for fun, I made some of the brownies as individuals to see what they would look like.
Nothing says summer like fresh fruit and if blackberries aren’t in the mix, you’re missing out. Blackberries have a sweet, tart flavor making them perfect for salads, smoothies, blended into savory sauces, eaten fresh or in desserts.
Blackberries are closely related to raspberries but should not be confused with the black raspberry. Although native to Europe, we can grow them here in Canada. They will thrive in a wide range of soils but good drainage and direct sunlight are a must. Blackberries are the largest of the wild berries, growing on thorny bushes called brambles.
Because blackberries and blueberries make such an amazing combo, using them in this tart seems very fitting. My favorite alternative cornmeal pastry makes a buttery yet slightly crunchy crust. Since it stays so soft, I found it easier to press this pastry into the tart pan as opposed to rolling it out. I added a border after I filled the shell to give it a more rustic look. What more could you want — eye appeal and a fabulous flavor!
I should mention, I’m going to post some balsamic glazed fig & pork kebabs next time. Save a couple of pieces of this tart as they are a perfect ending to that meal.
Blackberry & Blueberry Rustic Tart
In a bowl, whisk together flour, cornmeal, sugar & salt. With fingertips, cut in butter until mixture resembles small peas. In a measuring up, combine ICE water & sour cream. Add to dry mixture. Mix only until combined, do not over mix. Press into your favorite choice of pan ( tart, quiche or pie pans are all good). Place in fridge or freezer until ready to fill.
Preheat oven to 375 F. In a large bowl, combine berries, sugar, flour & lemon juice; spoon into pastry shell. Brush edges with beaten egg & sprinkle with coarse sugar.
Bake 45-50 minutes or until crust is golden & filling is bubbly. If your pan has a removable bottom, it makes it a lot easier for serving. Cool slightly & serve with whip cream (or ice cream) if you choose.
Perogies are of virtually untraceable Central or Eastern European origin although speculation has it the recipe could have been brought from the Far East.
Thinking beyond potatoes and cheddar — who knew that perogies could be filled with fruit?! Although the most traditional fruit filling is plum, many fruits will work. Summer perogies are often filled with apricots, sweet or sour cherries and apples. At Christmas, sweet poppy seed filling is a popular choice. This simple food turns into a wonderful dessert when served with orange sauce, lemon curd, a basic chocolate ganache or even a raspberry or strawberry coulis.
I realize we are not quite into summer yet but blueberries are great anytime. What makes berries so attractive as a filling is their size and texture. Perogies need only a short time to cook – a few minutes each in water than in the frying pan so the berries will break down sufficiently in this amount of time.
While savory perogies are often fried, baked or even deep fried after being boiled, most fruit perogies are served without frying, lending a delicate texture to the more delicate flavor of the fruit.
Since I wanted to serve these blueberry perogies as a compliment to our roasted bratwurst and veggies, we preferred them slightly fried and topped with a sweet/savory balsamic blueberry sauce. It made a great combo!
Balsamic Wild Blueberry Sauce
Blueberry Filling for Perogies
In a small saucepan over low heat, place blueberries, garlic & honey; stir until mixture begins to boil & thicken. Stir in balsamic vinegar. Bring sauce to a boil & allow to reduce slightly to become the consistency of honey. Set aside, keeping warm until ready to serve.
Wash & dry blueberries; set aside. In a small dish, combine cornstarch & sugar; set aside.
In a large bowl, whisk together flour & salt. In a separate bowl, whisk together egg, sour cream & oil until well mixed. Add liquid ingredients to dry mixture & gently combine. Before the dough is completely mixed, transfer to a lightly floured work surface. Knead dough 7 or 8 times to form a soft ball. Do NOT over-work dough.
Roll out dough to 1/8-inch thickness. Using a 3 1/2-inch cutter, cut circles out of the dough or if you prefer to just cut same size pieces from dough ball. Stretch each to a 'perogy' size. Place about 1 tablespoon of berries on each round of dough. Sprinkle 1/4 teaspoon of the sugar/cornstarch mixture over berries. Moisten the edge of each dough circle with a little water & fold the dough over filling. Pinch the edges firmly to create a tight seal.
Place perogies on a baking sheet lined with parchment paper while preparing them. Keep covered with a slightly moist towel until ready to cook.
Fill a large pot with about 8 cups of water. Add 1 teaspoon of salt (+ 1 tsp oil if you wish), cover & bring to a boil. Cook perogies in batches. Stir gently until perogies float, cook about 2-3 minutes. Do not over cook or dough will be tough.
Serve perogies with warm balsamic wild blueberry sauce.
HAPPY CANADA DAY !
We are celebrating our country’s 150th ‘birthday’ this year. July 1st marks the historical event in which Canada gained its independence from Great Britain in 1867. This important holiday celebrates the birth of Canada as an independent nation.
Our July 1st holiday is comparable to the July 4th, ‘Independence Day’ holiday celebrated by the United States. Along with numerous parades, concerts, carnivals, festivals and firework displays, Parks Canada entrance fees are being waived in 2017 to mark this occasion.
Food and drink are almost as synonymous with Canada Day as the colors of red and white. Barbecues are definitely the preferred choice of food event for the day.
For ‘our’ barbecue, I am going with some BACON-WRAPPED BURGERS, POTATO SALAD with BLUEBERRY-LEMON CHEESECAKE CUPS. Yum!
Bacon Wrapped Burgers/ Potato Salad/ Blueberry Cheesecake Cups
Blueberry-Lemon Cheesecake Cups
In a large bowl, combine the first seven ingredients & 2 Tbsp barbecue sauce. Crumble beef over mixture & mix well. Form into 12 thick patties. Wrap a bacon slice around the sides of each patty & secure with a toothpick.
Barbecue at 350 F. until meat is no longer pink. Baste frequently with remaining barbecue sauce during latter part of cooking.
Blueberry-Lemon Cheesecake Cups
Add boiling water to jelly powder; stir 2 minutes until dissolved. Refrigerate 45 minutes or until slightly thickened.
Preheat oven to 325 F. Mix graham crumbs & butter; press about 3 Tbsp onto bottom of each of 8 -125 ml, pyrex custard cups. Place on rimmed baking sheet; bake 6 minutes. Cool.
Beat cream cheese & sugar with mixer until blended. Gradually beat in half & half; Stir in jell-o. Spoon into cups; top with fresh blueberries.
- You can find the potato salad recipe in the June 2016 blogs.