Wednesday, May 11, 2011

Blueberry Grilled Cheese and Blue Cheese Scallion Biscuits

I’m still doing low carb.  I did reward myself with a carb frenzy this weekend…it was ok, but quickly reminded me how much better I feel eating less carbs.  It also prepared me for the planning of my next carb frenzy weekend.  That frenzy will have to include the following recipes:

Blueberry Grilled Cheese (

1 loaf of your favorite pound cake
½ cups of unsalted butter, melted
18 ounce package of fresh blueberries, reserve ½ cup
2 cups of sugar
2 tbsp of water
8 ounce package of Original Philadelphia Cream Cheese, at room temperature
3 ounces of whipped vanilla yogurt
1 cup of powdered sugar, save extra for dusting
Whipped cream (optional)

To prepare blueberry sauce:  In heavy saucepan, add 2 tablespoons of water.  Add the package of fresh blueberries.  Cook on high until boiling and berries begin to pop.  Mixture will bubble.  It will take about 10 minutes.  Add sugar and reduce heat to medium.  Continue to gently stir for about 10-15 minutes until sauce coats the back of a spoon and mixture reduces by about half.  Turn off heat and set aside.

For grilled pound cake:  Cut prepared pound cake into ½ inch slices.  Brush pound cake slices with melted butter and grill for about 2 minutes on a Panini or stove top grill until brown.

For cream cheese filling:  In a mixer, add cream cheese and yogurt.  Mix until blended (less than 2 minutes).  Add powdered sugar and mix until combined.

To assemble:  Place the slices of grilled pound cake on a serving dish.  Spread about a tablespoon of the cream cheese mixture on top of the cake slice.  Add a dollop of the blueberry sauce on one slice of pound cake.  Top with the other slice and cut in half.  Dust with powdered sugar and sprinkle with small handful of fresh blueberries and (optional) whipped cream.

Blue Cheese Scallion Drop Biscuits (
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes
1 1/2 cups crumbled blue cheese
4 scallions, finely chopped
1 cup well-shaken buttermilk

Preheat oven to 450°F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in blue cheese and scallions. Add buttermilk and stir until just combined.
Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet, or one lined with parchment paper. Bake in middle of oven until golden, 16 to 20 minutes.

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