Blueberry Pie

OK - So this recipe is completely original to me. And yummy, if I do say so myself.

Pie Crust:
2 c flour
1 t salt
Combine. Take out 1/3 cup flour and mix with 1/4 cup water into a paste.
Add
1/3 c butter
1/3 c lard (yes, you heard me...LARD. It's a very natural ingredient and this is a pie.)
to remaining flour. Cut in with a pastry blender. Add paste. Form into 2 round discs, wrap in plastic wrap and refrigerate for 1 hour. Roll out on fresh plastic wrap to make your life easier. (This makes a 2 crust pie, especially beautiful to make the top crust into a lattice crust. An easier option would be to take the top crust and cut out stars, and then randomly layer the stars on top of the filling.)

Filling:
5 T port wine
5 T balsamic vinegar (see tip below)
1/2 c granulated sugar
2 T flour
4 c fresh blueberries, washed and picked through
1 T butter

Combine the port wine and balsamic vinegar in a small saucepan. Bring to a low simmer and cook down to about 1/2. Allow to cool to room temperature. Combine the sugar and flour in a small bowl and then add to the port/balsamic reduction sauce. Toss with the blueberries.

Preheat the oven to 400. Mound the blueberry mixture into the bottom pie crust. Dot with butter and top with remaining crust sealing the edges.

Egg Wash:
1 egg, beaten
1 T coarse sugar

Set the pie on a baking sheet (to protect your over from the filling bubbling over). Bake for 15 minutes. Brush the pie crust with a little of the beaten egg and sprinkle with sugar. Decrease the oven to 350 degrees and bake for another 45 minutes to 1 hour, until the filling bubbles in the center and the crust in a nice golden color.

Tip: Make extra port/balsamic reduction sauce to use as a salad dressing. Then use about 4-5 T for this pie.

Cucumber Sandwiches

From Mary Miller's treasure trove of recipes...

11 oz cream cheese - softened
1/4 c mayonnaise
1 T chopped green onions
1/8 t ground red pepper (paprika)
1/8 t hot sauce
1 c peeled, seeded, grated cucumber
48 slices white thin bread, crusts removed
fresh dill for garnish

Combine ingredients through the hot sauce in a mixing bowl. Beat at medium speed until smooth.

Drain the cucumber - squeeze all the moisture from the grated cucumber and roll in paper towels. Fold into the cream cheese mixture and set aside. Cut the bread into desired shapes and spread with filling and garnish.

Makes 4 dozen sandwiches.

Stuffed Tomatoes

12 oz. goat cheese
1 T minced shallots
1 T fresh chopped basil
1 t. fresh chopped thyme
1/2 t. minced garlic
2 t. truffle or olive oil
1 t. Balsamic vinegar
30 large cherry tomatoes

Combine all ingredients (except cherry tomatoes) in a small bowl.

Cut a tiny slice off the bottom of each tomato. Cut the top off each and carefully scoop out the seeds. Spoon cheese mixture inside of tomatoes and garnish with more basil.

35 cal, 2 g protein, 2.5 fat, 1 g carbs, 0 g fiber