Blackberry Sauce

 

This has more to do with a voluminous berry sauce than anything else. Although lavishly spread on top of a cheesecake has its advantages. With fairly minimal effort, requiring a close eye and a certain amount of stirring, it can not only be used for topping cakes but as a filling to sandwich in-between layers of cake as well, poured over ice cream or used when making homemade ice cream to create a summery berry flavour, drizzled over your morning oatmeal or spread over toast in a jam like fashion. It seems, there is nothing this blackberry sauce can't touch or be used for. I have included the recipe for the cheesecake just in case you feel the urge to whip up something special this weekend. 

 Blackberry Sauce

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3 cups blackberries

2 tablespoons lemon juice

1/2 cup sugar

1 tablespoon cornstarch

2 tablespoons water

Place the blackberries, lemon juice and sugar in a large saucepan. Cook over medium heat, stirring frequently until it comes to a boil.

Continue to boil and stir for 10 minutes.

If you desire a thicker sauce make a slurry of the cornstarch and water and add to boiling berries and cook until thickened. 

Classic Cheesecake

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1 - 1/4 cups graham crumbs

1/4 cup butter, melted

3 packages (250 g each) Philadelphia Brick Cream Cheese

3/4 cup sugar

3 eggs 

Heat oven to 350ºF (180ºC).

1. Mix graham crumbs and butter together; press onto bottom of a 9 - inch springform pan. 

2. Beat cream cheese and sugar together in a large bowl with an electric mixer until blended. Add the eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.

3. Bake 35 to 45 minutes or until centre is almost set. Run knife around the rim of pan to loosen cake; cool completely before removing rim. Refrigerate cheesecake 4 hours. 

Blueberry Lemon Poppyseed Cake

To me, this cake captures an essence of summer. Fresh blueberries with a sticky lemon tartness that will beckon those summer days. Blackberries and raspberries would be equally, just as good. 

Blueberry Lemon Poppyseed Cake

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approximately 16 servings

1 cup (250ml) butter, softened

1 1/2 (375ml) cup sugar 

3 eggs

3 cups (750ml) unbleached all purpose flour

grated lemon rind from 1 lemon 

2 teaspoons (10ml) baking powder

1/2 teaspoon (2ml) salt

2 to 3 tablespoons poppy-seeds

1 cup (250ml) milk

2 cups (500ml) blueberries

Lemon syrup:

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1 cup (250ml) sugar

1/2 cup (125ml) lemon juice

Glaze:

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1 cup (250ml) icing sugar

2 to 3 tablespoons (30-40ml) milk

2 cups (500ml) blueberries, or a handful of edible flowers, optional

Preheat oven to 350ºF (180ºC) 

Grease and flour a 10 inch (23cm) tube pan.

In a large bowl cream together the butter and sugar with an electric mixer on medium speed until nicely combined. Add the eggs and beat well. Set aside. 

In another bowl combine the flour, grated lemon rind, baking powder, salt, and poppy-seeds. Alternate adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Gently fold in the blueberries. Pour the batter into the prepared pan. 

Bake in the preheated oven for 65 to 70 minutes or until a toothpick, inserted into the cake, comes out clean.

Lemon syrup: While the cake is baking... place the sugar and lemon juice in a small sauce pan. Bring to a boil. Stir to combine, making sure the sugar has dissolved. Set aside.

When the cake is done and removed from the oven, poke holes into the hot cake. Then pour the lemon syrup all over the cake. The cake will absorb the lovely lemon syrup. Continue to cool the cake in the pan on a wire rack.

Glaze: When the cake has cooled completely and successfully removed from the pan; in a small bowl blend together the icing sugar and milk. Drizzle over the cold cake and immediately place the additional blueberries, or edible flowers, if using,  on top of the glaze. Allow to set. Serve.  

Notes: I cut the sugar down to 1 cup for the cake and 3/4 cup for the lemon syrup. The cake was completely baked at 65 minutes however ovens vary, so make sure the cake springs back when lightly touched and or a toothpick comes out. I would have added more blueberries on top however I thought I had another 2 cups but didn't so I left it as is.  

Mother's Day Breakfast

Sunday breakfasts usually consist of one of the following... pancakes, french toast, crepes or eggs with bacon. Since it was Mother's Day my two children wanted to make me breakfast. Very sweet! When I asked what should we make, we being me included because I knew they would need a helping hand, my son said "well... I would like crepes" and my daughter said "I want french toast!" I sat there looking a both of them trying to decipher where I fitted in to the breakfast equation. After much consideration I decided on my version of Strawberry Shortcake. Both kidlets agreed and when I woke this morning I got straight to work. I made scones and topped them with strawberries and blackberries. Added a dollop of whipping cream and grated lemon rind. Every bit was mouth watering and were enjoyed by everyone. To all the domestic goddesses out there Happy Mother's Day! - JW