Black and Blueberry-Rum Sauce

Cheesecake Sundaes with Black and Blueberry-Rum Sauce

4 cups vanilla ice cream

1 cup cream cheese, softened

1/3 cup whipping cream

2 Tbs granulated sugar

crushed graham crackers

Using a wooden spoon, beat together cream cheese, cream and sugar until smooth. Beat in ice cream until incorporated. Transfer to an airtight container and refreeze.

Serve scoops of ice cream with crushed graham crackers and black and blueberry-rum sauce.

1 1/2 cups fresh blackberries
1 1/2 cups fresh blueberries
1/3-1/2 cup sugar
3 tbsp cornstarch
1-2 tbsp cold water
3 tbsp lime juice
1/3 cup demerara rum

Into a medium pot over low heat, combine berries and sugar. Crush half of the berries with a wooden spoon, then stir until juices run and sugar dissolves.

In a small bowl, whisk together cornstarch with water and lime juice. Add to berries, increase heat to medium. Stir briskly until the cornstarch is cooked and juices have thickened somewhat.

Adjust for acidity and sweetness as desired. Stir in rum and cook a minute longer. Cool and serve.

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Fieldberry Pie

4-6 tbs ice water

2 tsp cold cider vinegar

3 cups all-purpose flour, plus more for dusting

1 tsp salt

1 cup cold unsalted butter, cut into small pieces

8 oz cold cream cheese, cut into small pieces

In a large bowl, whisk together flour and salt. Cut in butter and cream cheese using a pastry blender until mixture resembles coarse crumbs, with pieces up to 1/2 inch.

Combine vinegar and ice water. Sprinkle over crumbs, stirring, until mixture just begins to hold its shape when squeezed. Divide crumbs in half and place each amount on a length of plastic film and wrap tightly.

Press wrapped dough into a disk using a rolling pin. Refrigerate for at least 1 hour.

On lightly floured surface, roll out the first disk to 13-inches. Fit into a 9-inch pie plate.

Filling:

7 generous cups frozen mixed blueberries, raspberries and blackberries

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 tsp cinnamon

1 tbs fresh lemon juice

1 large egg yolk

1 tbs light cream

sugar for sanding

In a large bowl, toss frozen berries together with sugar, cornstarch, cinnamon and lemon. Allow to thaw. Stir and heap into pie shell.

Roll out second crust and fit over top. Trim and crimp or flute edges, then cut six 3-inch vents in crust.

Beat together yolk and cream. Brush over surface and edges of pie (some will be leftover: discard). Sprinkle generously with sugar. Chill for 30 minutes.

Preheat oven to 400F.

Transfer pie to a baking sheet and into oven. Bake 20 minutes, reduce temperature to 350F and bake 55 more.

Cool completely on a wire rack before serving.

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Warm Berry Compote

1 1/2 cups red wine (not cooking wine!)

3/4 cup granulated sugar

2 cups frozen blueberries or Saskatoon berries

1 1/2 cups frozen raspberries

3 tbs cornstarch

3 tbs cold water

In a medium pot over medium-high heat, bring red wine and sugar to a boil, whisking frequently. Add blueberries and return to a boil.

Meanwhile, combine cornstarch and water together to make a slurry. When berry mixture is boiling, add about half of the cornstarch mixture and bring back to a simmer, which will reveal how much thickening has been accomplished. If needed, add a little more cornstarch mixture.

Add raspberries to pot and heat until they’re warmed through and have released some of their juices into the sauce, being careful not to break them up while stirring. Let cool somewhat before serving over angel food cake, topped with whipped cream.

Note: While this may seem like a lot of wine, it becomes a background flavour, mild and mellow.

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