Blueberry Chevre Custard Pie

I saw this pie on the Food Network a long time ago, and finally found the recipe! It just looks and sounds so heavenly, with the chevre and cream mixture becoming a cheesecake custard among which are nestled the blueberries. Sorry for the lack of picture, I will add one as soon as I can make it with my frozen blueberry stockpile. Hope to add it to the Members’ Open House menu in April!
Total Time:
1 hr 10 min         Prep: 15 min           Cook:  25 minIngredients
Crust:
2 cups all-purpose flour
1/2 to 3/4 cups cold margarine
1 tablespoon sugar
Pinch salt
Cold water

Filling:
1/2 cup soft goat cheese
1/2 cup heavy cream
1 large egg
1/2 cup brown sugar
1/4 cup all-purpose flour
Pinch salt
1 tablespoon finely chopped fresh basil
5 cups fresh blueberries

Topping:
1 cup sliced almonds
1/2 cup sugar
1/3 cup melted margarineDirections
For the crust:

Combine the flour, margarine, sugar, and salt in a large bowl. Work with your fingers, gathering and crumbling until you have a crumbly mixture, about the size of peas.

In small amounts, slowly add cold water, gently incorporating by hand. As soon as the dough comes together in a ball, wrap in plastic wrap and chill for 30 minutes.

For the filling: Mix the goat cheese, heavy cream, egg, sugar, flour, salt and basil together in a bowl. Add the blueberries and mix to desired texture.

For the topping: Mix the almonds, sugar and margarine in bowl, set aside.

Preheat the oven to 350 degrees F. Roll out the dough and place in a 10-inch pie pan. Pour the filling into the crust and sprinkle the topping over the top. Bake 25 minutes, rotating at the pie halfway through.

 

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Healthy Red Velvet Cake with Chevre Icing

Ok, enough of appetizers for a while, now we turn to my fave kind of recipe to make: DESSERT!

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I had stopped making red velvet cake because of the insane amount of red food coloring you have to put into the conventional batter. That is waaaaaay too much red dye #2 for anybody. So imagine my delight when this version crossed my desktop! Thank you thank you to Local Milk for the recipe and pic. I shall be making this soon!

This recipe yields 2 small bundts or one 2 layer 8” cake or about 20 cupcakes

The cake gets its intense red color from a combination of acid ingredients with raw cocoa and a reduced beet puree. You see, the reduction of the puree is necessary to produce an intense color with minimal amount of puree leading to a cake that’s more in line with the traditional red velvet texture and taste. AND it’s important that you use room temperature ingredients where noted, and that your flour be unbleached and your cocoa not be Dutch processed (alkalized). I also wouldn’t advise substituting milk for buttermilk. The acid in this cake is key!

Ingredients:

Cake

250 g ( 2 cups) unbleached all purpose flour

2 tsp baking powder

2 Tbsp raw cocoa or unprocessed cocoa powder (nonalkalized)

100g (1/3 + 1/4 cup) coconut oil (refined), at room temp

50g (4 Tbsp) unsalted butter, at room temp

300 g  (1 1/4 cup) sugar

1 tsp kosher salt

1 tsp vanilla

2 eggs, room temp

1/4 cup + 2 Tbsp reduced beet puree (fully cool)

2.5 tsp champagne vinegar (or other white vinegar)

180 g (3/4 cup) buttermilk, at room temp

Goat cheese glaze

8 oz goat cheese, at room temp

1 cup powdered sugar

2 tsp thyme, finely minced & packed (optional)

Beet puree

3 small beets or 2 medium

1/2 cup water + 1/4 cup water

Cooking Directions:

Make Beet Puree…

Heat oven to 400°F. Wash beets thoroughly, scrubbing to remove any dirt. Line a small baking dish with tin foil, place beets along with water in the dish. Cover tightly with additional foil and bake for one hour or until beets are completely tender when pierced. Using a paper towel and being careful to not burn yourself, wipe off the skin—it’ll come right off! Cut beets into chunks. Place beets along with the leftover beet water in the bottom of the pan and the additional 1/4 cup of water into a food processor or blender (I use my mini processor). Puree completely until absolutely no lumps remain. Press this puree through a sieve, discarding any pulp that doesn’t pass through. and into a small sauce pan. Simmer the beet puree until reduced, about ten minutes. You should have a little over 1/4 cup by the end. Place reduced beet puree in a bowl and set aside to cool completely while you make your cake.

Make Cake…

Heat oven to 350°F. Grease cake tin of your choice thoroughly with butter or organic cooking spray. If using traditional round tins, line bottom with parchment after greasing and then grease parchment.

In a medium bowl sift together the flour, baking powder, and cocoa to combine thoroughly.

In the bowl of a stand mixer cream coconut oil, butter, salt, and sugar until light and fluffy, about 5 minutes, stopping to scrape down the bowl at the half way mark. With the mixer on low, add the vanilla and then add the eggs one at a time, scraping down the bowl between each addition. Mix until smooth and thoroughly combined. Scrape down bowl again, and add in beet puree and vinegar. Mix to combine thoroughly on low, again scraping down the bowl as needed.

With the mixer on low, add in the flour and buttermilk in three additions, alternating between the two, beginning with flour and ending on buttermilk and scraping down the bowl, making sure to scrape up the very bottom, as needed. Once just combined remove bowl from mixer and give it a stir gently with your spatula just to make sure it’s thoroughly mixed.

Fill cake tins no more than 1/2-3/4 the way full. Bake for 25-35 minutes or until a cake tester comes out clean when inserted in multiple places in the cake. Start checking at 25 for small cakes, 30 for thicker ones.

When done, remove cake from oven and allow to cool in tin on a rack for about 5-10 minutes. Turn cake out onto a plate and allow to cool fully before icing…or it will melt. If you only want a light glaze, you can put your icing on a warm cake, which is what I do. But if you want a thicker icing, definitely wait until totally cool!

While the cake cools…make the glaze:

In a medium bowl whisk the powdered sugar (and thyme, if you choose) into the goat cheese. It will turn into an icing consistency without any additional liquid added. Voila!