It’s been a while I know………..a long while…………….I don’t know what to say. I ran out of excuses. But I felt compelled, as I usually do when it comes to Mother’s Day, and now I want to share a popular, delicious and sexy dessert that I often get to make at home due to its high demand, and I honestly believe it deserves to be made for all the mothers around the world on Mother’s Day. And beyond.
Psst: I transferred the content below from my food blog, in which there too I have no excuses for not showing up either as often as I would like. So I hope you all enjoy drooling at the appetizing images and then make this decadent treat.
But in the meantime,
H A P P Y M O T H E R ‘ S D A Y
* * * *
Alright, I haven’t been posting for a while, I have no one to blame but myself and it’s only because I decided to do nothing and devote more time for sitting.
But first, this:
I’m kitting I’m kitting…
I get 4,000 reminders from the Mr and daughters that go something like this: “hey mom/babe i haven’t heard your shooting gun pew pew for a while, what happened? and don’t give me excuses i/we don’t wanna hear it!”. So why did you ask.
See, my camera makes fast and repeat shooting sounds kinda like run-and-gun…too funny.
I’m also aware of the fact that by not posting every week can/may/has an effect on my blog and my beloved followers (hi honey), not to mention a limited amount of eyeballs.
…but that doesn’t stop me from coming back and posting about the things I love to do that fuel my soul.
And now this:
You see, now and then life throws at you a couple of balls to juggle like there is no tomorrow for example: we got another dog, a puppy, I don’t even know why. That’s a lot of show right there. Being away from home for a long time isn’t easy on my family (although I get to do whatever I want and end the nights really…really late). I recently traveled overseas to plan my daughter’s Bat-Mitzva this summer. Apparently it’s like planning a wedding minus the groom. And I’m only scratching the surface here. The book I want to write that is long over-due and that my family “reminds” me about it every day…I’m about to explode. My head is full with so much to write that sometimes its hard to get it all out. Don’t get me wrong I love my head it’s wonderful and full of awesomeness but…wait let me breath…nonetheless, I will and shall make it happen.
And now, I am delighted to introduce a fantastic dessert that has just the right ingredients to make anyone happy. It’s summer, it’s hot, we wear less and excercise more but this dessert only completes our summer picture perfect. It’s surprisingly provocative and infused with acidity, sweetness, creaminess and texture that create a sultry dessert – it’s a party in your mouth.
No-bake cheese dessert with OMG blueberry sauce
So easy to make I call it SmartDessert because first, you can enjoy this elegant sweetness under any weather even if you’re having a turbulence in your living room. Second, it’s three easy recipes in one, where I’ll post about separately, that you can enjoy completely on their own. Smart he?
My favorite part is the blueberry sauce. O.M.G – It is to die for. I mixed a couple of liquids and made a heavenly blueberry reduction. The Mr was speechless! so was I. But you know how kids are…they always have something to say…errr.
8 oz. cold Mascarpone cheese
1 cup very cold heavy whipping cream
3 tbsp white sugar
1 tsp vanilla paste (or vanilla extract)
pinch of kosher salt
2 c. fresh blueberries
1/2 c. Kahlua liqure
1/4 aged balsamic vinegar
3 tbsp pure honey
*1 tbsp honey butter, room temperature – click for the recipe
Yields 6 cups. Grease 6 glass ice-cream cups with honey butter. refrigerate until ready to use.
In a medium bowl combine cheese, vanilla, sugar and salt. Whisk until smooth and creamy. In another bowl beat the whipping cream until thick and fluffy. Fold the cream into the cheese mixture. Scoop into the chilled ice-cream cups. Refrigerate 4 hours.
In the meantime, combine Kahlua and balsamic in a non-stick medium pan on medium heat. When starts to boil lower heat to low and cook until liquid reduced by a third. Add blueberries and honey, mix and continue to cook a few more minutes stirring occasionally, until sauce is honey-like consistency. Keep in mind not to overcook the blueberries. Remove from heat, let cool to room temperature**.
Take the cups out of the refrigerator, arrange on a serving tray and top with blueberry sauce. Serve. It is A.mazing every.single.time.
**I store the Blueberry sauce in a glass container in the refrigerator, it becomes hard when chilled. I stick it in the microwave on high for a few seconds to melt, just before re-use.
This sauce also makes an amazing jam on a fresh country toasted bread.