10
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january21
2016
An Unusual Culinary Column: Happy National Cheese Lover’s Day
By Karen Kain
January 20 th was National
Cheese Lover’s Day! I happen to love
cheese, so discovering that there was an
actual day to celebrate it just puts a smile
on my face.
In reading “The 50 Best Cheese
Recipes From the 50 Best United
States” I found this “Oregon’s Best
Marionberry Pie” recipe. This article has
a cheese recipe for each state and this
was Oregon’s recipe, so I had to try it. I
substituted blackberries that I had picked
in Hells Canyon in lieu of marionberries
for my pie. This was one delicious pie!
I never would of dreamed of adding
cream cheese to a pie, but this totally
works. This is an easy recipe to make
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Dr. Carol McIntyre
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Vernonia, OR, 97064
n!
and definitely a keeper.
You can find more information
about National Cheese Lover’s Day and
the 50 Best Cheese Recipes From The 50
Best States at Cheeserank.com.
To keep in theme with Oregon
cheese recipes I have included this
“Blueberry Croissant Pudding” dish.
I had to make it twice because it was
eaten so quickly I did not get a picture
of the first batch. This was another
super easy dessert to make. You can put
it together ahead of time then bake the
next day. This reminded me very much
of an English bread pudding dessert that
my husband loves. The recipe calls for
crescent rolls (baked) but you could use
any bread, another fabulous find.
Have a great month folks and
please keep me in the know on what you
are cooking.
Blueberry Croissant Pudding
Ingredients:
• 1 Package crescent rolls, baked and
tore up into pieces
• 1 Cup fresh or frozen blueberries
• 1 Package (8 ounces) cream cheese,
softened
Directions:
• ⅔ Cup sugar
Preheat your oven to 425° F. In a large
Oregon’s Best Marionberry Pie
• 2 Eggs
bowl, mix 1 cup sugar, tapioca and
Ingredients:
• 1 Teaspoon vanilla
lemon juice. Add the berries and toss to
2 Pie crusts
• 1 Cup milk
fully coat then let stand for 15 minutes.
Roll out half the piecrust on a lightly
Filling:
Directions:
floured surface to a 1/8-inch thick circle
• 1 Cup sugar plus more for dusting
Put the crescent roll pieces into a 9-inch
then transfer to a 9-inch pie plate. Beat
• 2 Tablespoons plus 2 teaspoons
baking dish. Sprinkle the blueberries on
the cream cheese, confectioners’ sugar,
quick-cooking tapioca
top. In a blender, beat the cream cheese,
extracts and 1 tablespoon cream in a
• 1 Tablespoon lemon juice
sugar, eggs, vanilla and milk together
mixer or food processer
then pour over the berries. Let stand
then spread over the
for 20 minutes or overnight then bake
prepared crust. Top with
at 350° for 35-40 minutes or until set in
berry mixture. Roll out
the center. You can cover it with tinfoil
the remaining dough and
if it is browning too quickly. Sprinkle
seal the edges. Make a
with powdered sugar and serve. You can
few cut marks in the top
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double this recipe and bake it in a 9x13
of the pie for venting.
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pan or bake in individual ramekins.
You can also make a
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lattice-topping if you Karen Kain can be reached by email at
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karenkain8@icloud.com.
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• 4 Cups fresh marionberries or
blackberries, huckleberries
• 1 Package (8 ounces) cream cheese,
softened
• ½ Cup confectioners’ sugar
• ½ Teaspoon almond extract
• ½ Teaspoon vanilla extract
• 2 Tablespoons heavy whipping cream
the pie with 1 tablespoon
cream and sprinkle with
the remaining sugar. Bake
for 15 minutes then reduce
the oven setting to 350°
and bake for 50-60 minutes
longer or until crust is
golden brown and filling
is bubbly. You can cover
edges with foil during the
last 15 minutes to prevent
overbrowning if necessary.
Cool on a wire rack and serve.
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