On 8/30/2015 8:12 AM, sf wrote:
> I made a delicious dessert galette yesterday! I managed to find
> blueberries, but it's the end of the season - so some other fruit or
> berry will have to do if I want to make it before blueberry season
> rolls around again. The original recipe is at Food Network. My filling
> looked slightly different, because I assembled differently.
>
> It will have more tang if you use regular lemons from the grocery
> store. I have a Meyer lemon tree, so that's what I used.
>
> Blueberry Cheesecake Galette
>
> Make single pie crust using your own recipe. If I'd thought about it
> in time, I would have put lemon zest in the crust, but it went into
> the filling instead.
>
> For the filling:
>
> 2 cups blueberries
>
> 1/3 cup lemon juice (I used Meyer lemon + zest)
> 4 teaspoons cornstarch
> Pinch of kosher salt
> 1 8 -ounce package cream cheese
> 1 large egg (beaten first, if you mix the filling by hand)
> Pinch of allspice
>
> Coarse sugar, for sprinkling on crust
>
> Roll out the crust and place on a cookie sheet.
>
> Mix all the filling ingredients except the blueberries with a mixer or
> in the food processor until well blended. Spread half the mixture in a
> circle on the crust, leaving the edges that will be turned over free
> of filling. Mix blueberries with the remaining filling and spread them
> on top. Turn the edges over (I skipped the sugar decoration part) and
> bake at 425° F for 20 to 25 minutes or until the crust is browned. Let
> cool slightly before slicing.
>


Dang!

That sounds like a keeper for sure!

We've had some awesome blackberries lately, might have to substitute.

Oh, this recipe you shared rocked:

http://deliciouslydeclassified.com/2...shrimp-scampi/

But instead of a full stick of butter I cut it back to 1/2 a stick - did
not seem to impact the flavor at all!