Monday, June 20, 2016

Raspberry Cream Cheese Pie

Last summer we toured Prince Edward Island, and on the advice of a local, we visited PEI Preserve Company and had a fine meal meal in their restaurant.  Their sampled their dessert specialty...'Raspberry Cream Cheese Pie'.  Of course!  I took note and I took a photo.  Now that the raspberries in our garden are ripe, I made my own version of their famous pie.  It went over well!  So here it is...PEI raspberry cream cheese pie made with BC raspberries.

1- 9 or 10-inch baked pie shell, pre-baked

Cream cheese filling:
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup icing sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  1. Beat the cream cheese, icing sugar and vanilla until smooth. 
  2. Gradually add the cream, beating until thickened. 
  3. Spoon into prepared pie crust and spread evenly.
 Raspberry Filling:
  • 5 cups fresh raspberries
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup water
  1.  In large saucepan, mix granulated sugar, cornstarch and salt.  
  2. Add water and whisk until smooth. 
  3. Stir in 2 cups of the raspberries. 
  4. Heat to boiling. 
  5. Boil 1 minute, stirring constantly.
  6. Cool completely, about 30 minutes.
  7. Add 3 cups fresh raspberries to the cooled mixture and stir gently to coat all the berries.
  8. Spoon over cream cheese layer of pie.  
  9. Refrigerate at least 2 hours before serving.
  • 1 cup whipping cream 
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla
  1. In medium bowl, beat whipping cream, sugar and vanilla on high speed until stiff peaks form.
  2. Garnish entire pie or individual slices with whipped cream when serving.
  3. Store pie in refrigerator. 

* If you prefer a thinner 'cream cheese layer' cut the recipe in half.


Tuesday, June 7, 2016

Cucumber Strawberry Salad

We have been enjoying fresh strawberries every which way these past few weeks.  Here is a refreshing spring salad made with crisp cucumbers from our neighbourhood greenhouse, local strawberries, candied walnuts, and feta cheese.  Though the amounts given are for a larger salad, this recipe is easily adapted for two.

Cucumber Strawberry Salad:
  • 2 Long English cucumbers, thinly sliced  (or 6 mini cucumbers)
  • 4 cups fresh strawberries, stemmed and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup walnut pieces, candied (recipe below)
  • poppyseed dressing (your favorite or the recipe posted below)
  1. Combine cucumbers, strawberries, feta cheese and walnuts in a salad bowl. 
  2. Drizzle with poppyseed dressing and toss to coat.  
Serves 6

  • 1/4 cup sugar
  • 1/4 cup white wine vinegar (or white vinegar)
  • 1 T poppy seeds
  • 1 tablespoon grated onion
  • 1/2 teaspoon dry mustard
  • 1/3 cup olive oil
  1. Combine white wine vinegar and sugar and blend (with hand-held blender) until the sugar is dissolved. 
  2. Add the poppy seeds, grated onion and dry mustard.
  3. Slowly pour the olive oil into the dressing, while blending.
  4. Store in the fridge in covered container for several weeks. Shake before using.  

Candied Walnuts:
  • 1 cup walnut halves/pieces
  • ¼ cup white granulated sugar
  • 1 Tbsp butter
  1. Place walnuts, sugar and butter in a non-stick pan.
  2. Heat over medium heat for 5 minutes, stirring continually until all sugar is melted and the nuts are coated.
  3. Transfer immediately onto a sheet of parchment paper and separate the nuts. 
  4. Allow to cool.  Store in covered container.