I'm Seeing Blue

So I finally took the plunge and am trying my hand at the blogging world.  First off, a little about me. My name is Kayla Schapansky and I am passionate about food.  I was fortunate enough to grow up in a home surrounded by an abundance of fresh, delicious and local produce.  Food has always held an important place in my life.  Most of the memories I have growing up have involved a good meal or baked good.... sour cherry pie, rhubarb pie, canned dill pickles (waiting those 8 weeks felt like forever), beef daube, fresh carrots out of the garden, and chicken pot pie. 
I love how a good meal can draw people together.  It's more than just craving the hunger, it's sharing life together.  I invite you share life together with me...

For my first entry I decided to focus on an ingredient that is in it's prime right now.... BLUEBERRIES! I have to say that I think blueberries are one of my favorite berries.  They have so much flavour, a little sweet, a little tart.... mmmm love it!!! and they can be used in so many ways, even savoury. 
I just picked up 20lbs of blueberries today right from the grower. I believe in supporting the local businesses, and just in case you want to as well, I purchased them from Onninks Blueberry Farm in Abbotsford.  (onninksblueberryfarm.com).  I always buy my berries from here. They are amazing!

My first blueberry recipe I tried was a 'Blueberry Tart with a Cream cheese, Sourcream & Lemon Cream'.
Let me just say... it's delish!!! (Considering if was my first time making this I "made" my husband try it out to make sure it was blog worthy... it passed) So here it is:



SWEET TART DOUGH

1 1/2 cups all-purpose flour                             1/2 cups icing sugar
9tbsp (128g) cold, butter                                 1 egg yolk

Put flour, butter and icing sugar in a food processor (or in a bowl by hand) and pulse until the butter is about the size of peas.  Stir in the egg yolk and pulse until the dough just starts to clump together.  You don't want to overmix, this will result in a tough dough.  Pour the dough onto the counter and gently knead a couple times, just to make sure all the flour is incorporated into the dough.

Now this part is really easy. All you have to do is presss the dough into a buttered,  9 - 9 1/2" tart pan.  No rolling!!!  Prick the bottom of the dough with a fork and put in the freezer for approx 30 min. Place the dough in a 370 degree oven and bake for approx 15-20 minutes (depending on your oven), or until it is a light, golden brown.  Take out of oven and let it cool. 

CREAM FILLING

8oz cream cheese, softened                 1/4 cup white sugar
1/4 cup sour cream                              1/2 cup whip cream, whipped till stiff peaks
1 lemon, zested                                    1 tsp vanilla

Mix the cream cheese, sourcream and sugar in a mixer until everything is well mixed, fluffy and no lumps. (push through a strainer to guarantee it's extra smooth).  Mix lemon zest and vanilla in.  Gently fold in the whipped cream.  Place in fridge.

BLUEBERRY TOPPING

4 cups blueberries
1/4 cup sugar
2 tbsp. cornstarch

2 tbsp. water

Put 1 cup blueberries, sugar, water, and cornstarch in a sauce pan and simmer until the cornstarch thickens the blueberries and gives them a nice shine.  Take off the heat and add the rest of the blueberries.  Let cool.

To assemble place the cream in the bottom of the tart and then place the blueberry filling ontop of the cream.  Garnish with strips of lemon zest or candied lemon peel.  Serve with whipped cream or on it's own (I prefer it by itself).  Serve and enjoy!!!