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Thursday, August 28, 2014

Holding Onto Summer for a Few More Weeks

Happy Thursday everyone! Summer has taken hold of my schedule, but I'm working hard to get back to my favorite Lizzy Bee's bloggies! Today let's talk about the end of summer desserts (I know, I know, sore subject!) slash ideas for Labor Day this weekend. Here are a few recipes to hold onto the sweet fruits of our poolside season.

Blueberry Cheesecake Galette
Food Network

For the dough:
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon apple cider vinegar
  • Pinch of kosher salt
  • 1 stick cold unsalted butter, diced
  • 1 large egg
  • Cooking spray
For the filling:
  • 2 cups blueberries
  • 1/3 cup plus 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 4 teaspoons cornstarch
  • Pinch of kosher salt
  • 1 8 -ounce package cream cheese
  • 1 large egg, beaten, plus 1 egg yolk
  • Pinch of freshly grated nutmeg
  • Coarse sugar, for sprinkling


  1. Make the dough: Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter. Whisk the egg with 2 tablespoons water; add to the food processor and pulse until a dough just starts to form. Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour.
  2. Mist a baking sheet with cooking spray. Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment. Refrigerate until ready to assemble.
  3. Make the filling: Toss the blueberries, 1/3 cup granulated sugar, the lemon juice, cornstarch and salt in a bowl. Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl.
  4. Spread half of the cream cheese mixture over the dough, leaving a 2-inch border. Top with the blueberries. Fold the edge of the dough over the filling. Drizzle the remaining cream cheese mixture over the berries; refrigerate 30 minutes.
  5. Put an inverted baking sheet in the lower third of the oven and preheat to 425 degrees F. Brush the crust with the beaten egg and sprinkle with coarse sugar. Put the baking sheet with the galette directly on the hot baking sheet in the oven. Bake until the crust is golden, 20 to 25 minutes. Let cool slightly before slicing.

Mango Blueberry Fool
Lillian Chou

  • 1 (1-pound) ripe mango, pitted, peeled, and cut into chunks
  • 1/4 cup sugar, or to taste
  • 2 tablespoon fresh lime juice, or to taste
  • 1 cup chilled heavy cream
  • 1 1/2 cups blueberries (1/2 pound)
  • Grated lime zest to taste
  1. Purée mango, sugar, lime juice, and a pinch of salt in a blender until very smooth. Add cream and blend until very thick. Blend in additional lime juice and sugar to taste.
  2. Transfer to a bowl and fold in most of blueberries, then divide among 6 glasses. Top with remaining blueberries and zest. If desired, chill, loosely covered, 30 minutes.

Farmer's Cheesecake with Strawberries
Nicolaus Balla

  • 5 tablespoons unsalted butter
  • 3 tablespoons sugar
  • 1 1/4 cups packed graham cracker crumbs (10 to 12 whole crackers)
  • 1/4 teaspoon salt
  • Pinch of ground ginger
  • Pinch of cinnamon
  • 1 pound fresh ricotta cheese, at room temperature
  • 1/2 pound cream cheese, at room temperature
  • 3 tablespoons agave nectar
  • 1/2 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • Pinch of ground ginger
  1. Toppings
  • 1 pint strawberries, hulled and sliced 1/4 inch thick
  • 1/4 cup sugar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons caraway seeds
  • 1/2 cup honey
  1. MAKE THE CRUST In a small saucepan, melt the butter with the sugar over moderately low heat, stirring, until the sugar dissolves, about 4 minutes. In a medium bowl, mix the graham cracker crumbs with the salt, ginger and cinnamon. Stir in the melted butter until the crumbs are evenly moistened. Press the crumbs evenly over the bottom and up the side of a 9-inch fluted tart pan. Cover with plastic wrap and refrigerate until well chilled, about 1 hour.
  2. MAKE THE FILLING In a large bowl, using a handheld electric mixer, beat the ricotta with the cream cheese, agave nectar, lemon zest, lemon juice, salt and ginger just until smooth. Using a spatula, spread the filling in the chilled crust. Cover with plastic wrap and refrigerate until well chilled, about 2 hours.
  3. MEANWHILE, PREPARE THE TOPPINGS In a medium bowl, toss the strawberries with the sugar and lemon juice. Let stand at room temperature, stirring once or twice, until the berries are juicy and slightly softened, about 30 minutes.
  4. In a small saucepan, toast the caraway seeds over moderate heat until fragrant, about 1 minute. Transfer to a mortar and lightly crush the seeds. Return the caraway seeds to the saucepan and add the honey. Warm the honey over moderately low heat for 10 minutes. Strain the honey into a bowl, discarding the seeds; let cool.
  5. Cut the cheesecake into wedges, top with the strawberries and caraway honey and serve.
MAKE AHEAD The cheesecake can be refrigerated for up to 2 days. The honey can be stored in an airtight container at room temperature for up to 1 month.

Happy baking!

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