My home was filled with gorgeous music on Sunday evening. The sixth annual Pinot and Piano Fun-Raiser brought together three musicians, 16 guests, and wine and dessert. I don’t play my piano much these days, so it’s nice to hear it played by someone else. For this event, I’m in charge of the venue, a freshly tuned grand piano, and dessert.
We had two intermissions; the first one featured this simple dessert (regular wine glass shown for size reference):
Mini blueberry cheesecake shooters. I adapted The Pioneer Woman’s Cherry Cheesecake Shooters recipe, and topped it with my blueberry compote using this summer’s blueberries from my yard. These mini wine tasting glasses hold just enough, and look fabulous. Full recipe at the bottom of this post.
The second intermission featured a buffet of chocolate chip shortbread, brownies, fruit salad, and one other sensational dessert, a flourless chocolate cake with chocolate glaze.
I wanted a gluten-free option on the menu, but this cake is so good that the GF status is just a bonus. This was easy, elegant, and delicious. I used a 9 inch cake pan, because I didn’t have a 7 inch tart pan. I reduced the baking time to 19 minutes (start checking at 15) to compensate for the wider, shallower pan. The recipe says it serves six, but it would easily serve 12 as a single dessert. We cut 20 slices, since it was part of a dessert buffet.
The music for piano solo and duet, and piano and flute, ranged from Bach to Handel to Grieg to Mendelssohn to the Beatles.
A lovely evening among friends.
Mother/Daughter duet. And since this is a knitting blog, I’ll note that designer Chrissy Gardiner is the daughter. She has many talents!
Blueberry Cheesecake Shooters
adapted from the Pioneer Woman’s Cherry Cheesecake Shooters
Make the blueberry compote the night before, and refrigerate.
For the blueberry compote:
2.5 cups frozen blueberries, unthawed
1/3 C sugar
1/3 C water
1 T fresh squeezed lemon juice
1 tsp pectin plus 1 tsp sugar
Combine 1.5 C berries with the sugar and water in a medium saucepan. Simmer over medium heat, stirring often, until berries burst, about 10 minutes. Add remaining berries and lemon juice. Continue stirring; cook until compote thickens, about 8 minutes. That wasn’t thick enough for me, so I stirred in a tsp of pectin combined with a tsp of sugar at the very end and cooked for another minute. Cool, then cover and refrigerate. Serve warm, room temperature, cold, whatever!
For the cheesecake (same day, or night before):
12 whole graham cracker rectangles (1.5 cups finely crushed)
4 Tablespoons butter, melted
2 8 ounce packages cream cheese
1 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
1/4 cup sliced almonds
Pulse the graham crackers in a food processor, or place them in a resealable plastic bag and crush them with a rolling pin. (I used graham cracker crumbs, already crumbly, so just did this in a mixing bowl.) Gradually add the melted butter and process or mix until crumbs begin to cling together. Spoon this “crust” into serving dishes: mini wine glasses, wine glasses, whatever you’d like.
Combine cream cheese,sweetened condensed milk, and vanilla extract in the bowl of an electric mixer. Whip until fluffy. Place mixture into a resealable plastic bag, cut off a corner and pipe mixture over graham cracker crumbs.
Spoon blueberry compote over the cheesecake mixture. Top with sliced almonds just before serving. Enjoy!
Yield: 24 servings in mini wine glasses, fewer if you’re using larger dishes. I used two sets of Libbey’s mini wine tasting glasses. They’d also be cute in little half cup canning jars.