Posts

Hey everyone!  How we doin’?  ๐Ÿ™‚

It is insanely gorgeous up here in the mountains right now.  I know once summer hits, it’s going to get crazy hot.  I’m kinda dreading it.  I’m such a winter girl!  So I’m doing my best to enjoy it while the nice weather lasts.  ๐Ÿ™‚

And part of the enjoyment of this time of year is making a recipe like this one! Today’s post is a light, fluffy and refreshing dessert called ‘Blueberry Jamboree.’  Have you ever had it?  I used to work as a General Manager at Magnolia Bakery in Chicago and this was one of my favorite desserts that they served there.  I was grateful to find they shared the recipe when I searched online for it years later!  

I’ve tweaked it slightly adding lemon juice and nutmeg to the berries and vanilla to the cream cheese filling for personal preference.  I’ve also used frozen blueberries before in a pinch and it’s turned out beautifully.  (Now if they’d only post a recipe for those pistachio cupcakes!  Gah!!)  

The dessert consists of a pecan shortbread crust with a light, whipped cheesecake filling and a sweet blueberry compote topping.  It has a very mild and refreshing flavor.  It’s one of my favorite summer desserts for sure and because it’s not too sweet, you can eat an entire pan of it!  ๐Ÿ˜‰

It’s an incredibly easy dessert to make, too!  You make a blueberry compote out of blueberries, sugar, lemon, lemon zest, nutmeg and a little cornstarch.  While that’s cooling, you make a quickie shortbread crust and press it into a 13×9 pan.  You bake the crust for only 15 minutes which is also great because who wants the oven on that long in the spring & summertime?  

While the crust is cooling, you beat cream cheese and powdered sugar together, and fold in whipped cream.  Pile the light filling onto the crust, top with blueberry compote and keep it in the fridge for an hour to set.  That’s it!

This is a great recipe to try this time of year!  And if you do, be sure to take a picture and tag me on Instagram:  @mandicrockersweets.  If you like what you see, don’t forget to subscribe to MandiCrocker and share this post on Facebook.  In fact, I dare say we just might have  a giveaway coming up… Shhhh!  You won’t want to miss a thing!  

Happy Tuesday, folks!  xoxox

 

Blueberry Jamboree
A crunchy, pecan shortbread crust filled with a light, whipped cheesecake filling, topped with a sweet blueberry compote. The perfect light and refreshing dessert for Spring!
Write a review
Print
Blueberry Compote
  1. 3 1/2 c. fresh blue berries, divided
  2. ยผ cup granulated sugar
  3. 1/8 cup brown sugar
  4. 1 Tbl. + 1 ยฝ tsp cornstarch, dissolved in 1 Tbl. + 1 ยฝ tsp water
  5. ยพ tsp of Lemon Zest
  6. 1 tsp lemon juice
  7. 1/2 tsp. nutmeg
For crust
  1. 3/4 cups unsalted butter, melted
  2. 2 c. flour
  3. 1 c. toasted pecans, chopped
For cheesecake filling
  1. 2 cups heavy cream
  2. 1 lb cream cheese, room temperature, cut into chunks
  3. 2 c. sifted confectionerโ€™s sugar
  4. 1 tsp. vanilla
Instructions
  1. Preheat oven to 325. Butter a 13x9 inch pan or line with parchment paper.
For blueberry compote
  1. In a large pot combine 1 ยฝ c. blueberries and both sugars over medium high heat.
  2. Stir until sugar is dissolved, and blueberries begin boiling.
  3. In a small dish, mix together cornstarch with water.
  4. Whisk cornstarch into the blueberry mixture, stirring until it begins to thicken. Stir in zest, lemon juice and nutmeg.
  5. Remove compote from the heat and fold in remaining 2 c. of fresh blueberries.
  6. Set aside and refrigerate to cool completely.
For crust
  1. Melt butter and mix with flour and toasted pecans until a crumbly dough forms.
  2. Press mixture into the pan and bake for 15 minutes, or just until beginning to lightly brown.
  3. Set aside and cool to room temperature.
For cheesecake filing
  1. In a mixer, whip the heavy cream until thick. Put into a separate bowl and set aside.
  2. In the same mixer, beat the cream cheese and powdered sugar until light and fluffy. Add vanilla.
  3. Fold whipped cream into cream cheese mixture until combined.
For assembly
  1. Pour cream cheese mixture over cooled pecan crust. Top with blueberry compote.
  2. Let set in the fridge for one hour and then enjoy!
MandiCrocker https://mandicrocker.com/
SaveSave

SaveSaveSaveSave

SaveSave

I had every intention of posting this blog days ago… but alas, with a newborn, my time is not my own.  Actually, that’s a lie. Technically, Ruby is no longer a ‘newborn.’  At over three months, she is considered an ‘infant.’  An ‘infant?’  Sounds so…big…  No, she’s TOTALLY a newborn!!!  *cries real tears*  

But I digress…

Today on the blog I’m sharing a pavlova recipe.  Pavlova, for those that may not know, is a whipped mixture basically of egg whites and sugar that is baked at such a low degree, it doesn’t seem like it’s being baked at all!  The moisture is evaporated out until you have a hard outer shell and an ooey, gooey marshmallow-y (technical term) center.  

And the fun part about pavlovas is that not only is it a GREAT way to use up those egg whites after making pastry cream but it is also super fun to pipe.  I piped mine into a sunshine shape. Or a flower shape.  I can’t decide.  You decide?  

Pavlova can be very sweet (it’s pretty much a cup of sugar to 4 egg whites), so I love to cut it with some tart lemon cream.  In today’s recipe, I’ve adapted a lemon cream recipe from Tartine Bakery, in San Francisco, WHICH!  Visiting their website, I’ve learned they’re opening up some kind of juggernaut ‘manufactory’ in Los Angeles.  Ooohhhhh, exciting!!!

Anyway, this lemon cream is TO DIE FOR… It’s super tart and creamy.  All that I did in my recipe was remove some of the butter so the flavor would be even more tart to offset the sweetness in the pavlova.  But typically? It’s perfection in lemon cream.  If you’re a lemon lover, I don’t say these things lightly!  The recipe I’ve included makes 2 & 1/2 cups but trust me you’ll be grateful for leftovers it’s that good!

My go to pavlova recipe is Ina’s, OF COURSE.  “Ina, Ina, Ina, Mandi…”  I know.  (I want her to be my next door neighbor or great Aunt or something).  Pavlova was perfect for this weekend as not only can pavlova be decorated to match the spirit of the weekend, but my friend Candy gave me some wonderful lemons from her tree.  A total score!!  So I baked her off and filled the shell with lemon cream… 

 

 

Then I covered her in whipped cream and fresh berries. I was going to buy blueberries– you know– red, white and blue.  But up by us everything is ridonkulously expensive.  Blueberries at our local grocery were $4.99 for a non-organic 6 ounces!!!  I just… I couldn’t. And usually I’ll suck it up for ingredients cause I need them that bad.  For whatever reason, this got my goat.  Ha!  So I settled for our dreamy blackberries from Aldi’s for– ahem– $2.49.  (I want to live with Ina Garten at Aldi’s, by the way). 

So red, white and black it is!  But look, they’re blue star decorations!!!  *cue America the Beautiful*

 

Man, that lemon cream did its’ job and just cut through the sweetness of that pavlova.  Still sweet, for sure, but with the zip of the cream and the tart of the berries?  So refreshing!  Perfect barbecue dessert! 

Even Ruby thought so…  ๐Ÿ˜‰

OH MY GOD, LOOK AT THOSE LITTLE TOES ON MY NEWBORN!! I MEAN INFANT!!  I MEAN NEWBORN!!!  *cries again*

Pavlova’s are extremely easy but a little tricky.  ๐Ÿ™‚

For starters, our oven is pretty old and it’s hard to get it to stay at 180 degrees, so I had to check mine constantly– upping and lowering the temp continuously.   Second, you need to make sure to incorporate the sugar at the right time while whipping your egg whites– very slowly, around the soft peak stage.  This is to make sure the sugar has time enough to dissolve. Otherwise, you’ll have whipped egg whites with sugar granules.  It will deflate when you bake it and all of the sugar will ‘weep’ out.  You also won’t get that lovely glossy and marshmallow-y texture. If you’re not sure you’re quite there, just rub a bit between your fingers.  

And you know?  If it weeps a little… it’s just feeling its feelings, man. 

I’m not a huge meringue fan but watching The Great British Bake-off and all of Mary Berry’s masterclasses on these tall and frosted meringue cakes, it makes me feel all fancy pants to do it.  Ha!  It truly is a light and refreshing dessert for summer.  And be sure to eat it quickly!  It won’t last more than a day or two…

But who are we kidding?  Like that’s a problem?  ๐Ÿ˜‰  

Enjoy the rest of your weekend, everybody!  Don’t forget to subscribe to this blog and share with your friends!  And many, many thanks today to our courageous veterans.  Today I’m remembering my grandfather and father in law, who have both served and are no longer with us.  xoxo

Memorial Day Pavlova
A crunchy and marshmallow-y meringue treat filled with tart lemon cream, whipped cream and refreshing berries!
Write a review
Print
Prep Time
30 min
Cook Time
3 hr
Prep Time
30 min
Cook Time
3 hr
Lemon Cream
  1. 2 c. fresh squeezed lemon juice (meyer, if possible)
  2. 3 eggs
  3. 1 large egg yolk
  4. 3/4 c. sugar
  5. pinch of salt
  6. 1/2 c. unsalted butter, cut into small chunks
PAVLOVA
  1. 4 egg whites, room temp
  2. pinch of salt
  3. 1 c. sugar
  4. 2 tsp cornstarch
  5. 1 tsp white wine vinegar
  6. 1/2 tsp. vanilla
WHIPPED CREAM
  1. 1 c. heavy cream, cold
  2. 2 T. powdered sugar
  3. 1/2 tsp. vanilla
BERRIES
  1. 1/2 pint of strawberries
  2. 1/2 pint of blackberries or blueberries
LEMON CREAM
  1. On very low heat, combine the lemon juice, whole eggs, yolk, sugar, and salt in a frying pan, whisking constantly until thickened.* Your thermometer should register 180ยฐ F. It should take about 8-12 minutes.
  2. Let cool for five minutes and stir in the butter.**
  3. Let set in the fridge for at least two hours but preferably overnight.
PAVLOVA
  1. Preheat the oven to 180 degrees and line a baking sheet with parchment paper.
  2. In a mixing bowl, beat the egg whites and salt together with a whisk attachment on high for about one minute. Until you just about reach the 'soft peak stage.'
  3. While the mixer is still on high, slowly pour in the sugar and beat for about two minutes. The meringue should be glossy and look like marshmallow. There should be no sugar granules when rubbed between your fingers.
  4. Sift in the cornstarch and add the vanilla and vinegar. Carefully fold together with a spatula until just combined.**
  5. Pile the meringue into the middle of the lined sheet pan. Make a well in the middle. (Or feel free to pipe a design, always leaving some kind of well for the cream and berries).
  6. Bake for 1 1/2 hours.
  7. Then, turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.
WHIPPED CREAM
  1. Whip cream until fairly thick. Add powdered sugar and vanilla. Beat until thick and desired consistency.
ASSEMBLY
  1. Fill the pavlova shell with lemon cream. Cover the top with whipped cream and fresh berries. Decorate to your heart's content!
Notes
  1. *Whisk constantly so that the mixture doesn't become too hot. If overheated, the eggs will literally scramble.
  2. **I use my cuisinart to add the butter to the lemon cream. It aerates it a bit, gets out any lumps and incorporates evenly.
  3. **Be careful not to overbeat as you don't want to lose the air incorporated into the whites.
Adapted from https://www.foodnetwork.com/recipes/ina-garten/mixed-berry-pavlova-recipe-1948158
MandiCrocker https://mandicrocker.com/
SaveSaveSaveSaveSaveSave

SaveSave

I haven’t posted a recipe in soooo long!!! What’s up with that!??  I’ve actually been sitting on this recipe since last summer.  But when I launched MC in October, it wasn’t really strawberry season. I adapted the recipe from Izy Hossack.  I swapped out the filling and added a burst of gorgonzola.  I hope you all enjoy!  xoxo

******************************************************************************************

I love summer here.  The fruit available to us, when in season, is just so yummy, juicy and sweet.  It almost feels like you’re eating pie.  And after a winter of dehydration and feeling blah-heavy on carbs and starches, my body is craaaaaving water and fruit!  

Cue:  Straaaawberries!

untitled-7906

In probably just a week or two it will be the peak of the season.  I couldn’t be more excited!!!  There’s nothing worse than buying a 2 for $5 pack of hard, flavorless strawberries in the dead of winter. They taste like poodley oodley.  I always do it, though, dreaming of summer berries.  Do you do this???  Why do we do this???

untitled-7900

The way the berries are loaded on top, it’s almost like a dessert bruschetta.  ๐Ÿ™‚
untitled-7919

So when it’s peak strawburry season in your town, go pickin till you come back with a nice haul.  Then, try this recipe!! It’s super fresh, light and delicious.  ๐Ÿ™‚

untitled-7911Summer is just around the corner… Are you ready???  ๐Ÿ™‚  ๐Ÿ™‚  ๐Ÿ™‚

Ready For Summer Strawberry Tart
A buttery shortbread crust with a cream cheese whipped topping and covered in delicious seasonal strawberries.
Write a review
Print
For the crust
  1. 1 1/3 c. dark rye flour
  2. 1 1/3 c. all purpose flour
  3. 1 T. + 1 tsp granulated sugar
  4. 1 tsp salt
  5. 1 c. + 2 T. unsalted butter, very cold, cubed
  6. 2 tsp apple cider vinegar
  7. 6-10 tbsp ice water
  8. 1 egg (for eggwash)
Filling
  1. 8 oz. cream cheese
  2. 2 T. Grand Marnier
  3. 1/2 c. gorgonzola
  4. 1/3 c. powdered sugar
  5. 1 1/2 c. heavy cream
  6. 1/3 c. apricot jam
  7. 2 T. water
  8. 2-3 pounds of strawberries
For the crust
  1. Put the flours, sugar and salt in a medium bowl. With a pastry cutter, cut the butter into the dry ingredients until the chunks of butter are the size of small peas. Rub the mixture with your fingertips until it has the texture of damp chunky sand.
  2. In a separate cup, pour the apple cider vinegar into 10 tbsp of ice water.
  3. Drizzle a bit of the water mixture over the dry ingredients in the bowl and gently stir together with your hands until the dough starts to come together. Add more water as needed to form into a rough ball. Saran wrap the ball and chill for at least 2 hours or preferably overnight.
  4. When ready to bake, preheat the oven to 400F.
  5. Cut a piece of baking paper to fit the size of your half sheet tray. Place the baking paper onto a work surface and roll the dough out on it into a rough rectangle.
  6. When its about the size of the half sheet tray, gently slide it onto the tray. Dock the dough with a fork and brush with beaten egg.
  7. Bake for 20-25 minutes until dark golden all over. If there are air bubbles, flatten them with a spatula. Let the pastry cool completely.
For the filling
  1. Slice the strawberries and toss with Grand Marnier in a bowl. Set aside.
  2. Heat the jam on low with 2 T. of water in a small saucepan. Pour the glaze into the berries.
  3. In a mixing bowl, beat the heavy cream until there are soft peaks. Set aside in different bowl.
  4. In the mixing bowl you just used, beat the cream cheese and powdered sugar until soft.
  5. Fold in the whipped cream.
  6. Once the crust is cooled, frost it with the cream cheese whipped mixture and dot it with the gorgonzola. Cover the tart with the sliced berries. The more the merrier! Cut and serve immediately!
Adapted from Izy Hossack
Adapted from Izy Hossack
MandiCrocker https://mandicrocker.com/