By necessity vacation menus need to be simple for a few reasons:
a) You’re lazy – as in the less you do, the less you want to do;
b) There’s usually limited kitchen gear although this year we’re darned lucky because the kitchen in Rose Cottage is VERY well equipped; and
c) One need not fuss too much because after all the fresh air (and sunshine, as luck would have it), even mouse droppings on a cracker would probably taste OK.
Don’t worry about the last one because it's highly unlikely we’ll ever give that a try. Our dessert last night met the requirements for quick, easy and tasty as this Blueberry Cream Pie calls for a package of cream cheese, a touch of sugar, a little sour cream and some vanilla to form a creamy base. Once whipped up, it gets dumped into a purchased graham cracker crust and refrigerated until the blueberry topping is completed. I suppose you could use a can of blueberry pie filling but since blueberries are a dime a dozen at the moment, I simply mixed a pint of the purple gems with a little sugar, water and cornstarch and topped the slightly tart creamy cheesy filling. Refrigerated for a few hours it came out looking like this.
If you’re into desserts that aren’t really sweet, this will be one I think you’ll enjoy and should you be feeling slightly adventurous, add some lemon juice and rind to the filling or maybe a little melted white chocolate. I’ve done both on other occasions and it doesn’t hurt the end result one little bit!
By the way, look who came knocking on our door the other night and such dears they are, aren't they?
Blueberry Cream Pie (adapted from Idaho a la Carte)
Add juice and rind of a half lemon to the blueberry mixture for a little added zing and/or melt 4 ounces of white chocolate, cool and fold into cream cheese mixture if you want something even more decadent.
8 ounces cream cheese, softened
1/4 cup sour cream
1 teaspoon vanilla
1/2 cup sugar
1 – 9 inch graham cracker crust
1 pint fresh blueberries
1/4 cup sugar
1/2 cup water, divided
1-1/2 tablespoons cornstarch
Using an electric mixer and a small bowl, whip together cream cheese, sour cream, vanilla and sugar until mixture is light and fluffy. Spread onto bottom of graham crust and refrigerate. In a small pot combine blueberries, sugar, 1/4 cup of water. Heat over medium heat stirring constantly until sugar has dissolved and berries begin to give up their juices – about 5 minutes. Mix together cornstarch and remaining water and add to berry mixture in pot. Bring to a boil stirring constantly until mixture has thickened juices are transparent. Remove from heat and cool to room temperature. Spoon glaze mixture over cream cheese mixture in pie shell and return to refrigerator. Chill for 2 to 3 hours before cutting. Makes 6 servings.