Tag Archives: Grand Marnier

Blueberry Cream Cheese Pie Recipe

Blueberry Pie
Blueberry Cream Cheese Pie

There are many ways to make blueberry pie but I have found that this is one of the tastiest. It’s also a great alternative to anyone who is not overly fond of double-crusted pies as this one is all about the filling!

Now, I love blueberries but sometimes I find they need a little help with a flavour boost.  That’s why I have created this recipe for a blueberry filling that adds a gentle amount of cinnamon and nutmeg along with some orange juice and orange rind.  To add a bit of depth and complexity to the flavor, I add a couple of tablespoons of Grand Marnier liqueur after the filling has cooked and been removed from the heat.  As with any food, it is important to know what flavor combinations work and will complement each other.  Cinnamon and nutmeg are two spices that go well with blueberries and, of course, blueberry and orange have long been a successful flavor combo. The other thing that is important is not to add in too many different flavors (or too much of any one additional flavor) as that can confuse the palate, detract from the authentic blueberry flavor, and not have the desired result.  Sometimes less really is more!

The blueberries I used in this recipe are locally-grown here on PEI. I am very fortunate in that I am not far from the Tryon Blueberries U-pick field of high bush berries.  When they are in season in August and early September, we always have these fresh.  The berries freeze well and this pie can certainly be made with the frozen berries so it can be enjoyed at any time throughout the year.

Summer Berries
PEI Blueberries

This is one of the those pies that is best eaten the day it is made so plan to make the pie early in the morning, let it chill for the afternoon, and enjoy it with a dollop of whipped cream as a special dessert treat for dinner.

Blueberry and Grand Marnier Pie
Blueberry Cream Cheese Pie

[printable recipe follows at end of posting]

Blueberry Cream Cheese Pie

Ingredients:

9” baked pie shell, cooled

6 oz. cream cheese, softened
3 tbsp sugar
1½ tbsp milk
½ tsp vanilla

¾ cup granulated sugar
3½ tbsp cornstarch
Dash salt
¼ tsp cinnamon
1/8 tsp nutmeg
1 tsp finely grated orange rind
12 oz. high bush blueberries (apx. 2½ cups)
2 tsp orange juice
2 tbsp Grand Marnier liqueur
½ tbsp butter

1 cup whipping cream
1 tsp. vanilla
2 tbsp sugar

Method:

In small bowl, beat the cream cheese, sugar, milk, and vanilla. Spread over bottom of baked and cooled pie shell. Refrigerate for at least one hour.

In small bowl, combine the sugar, cornstarch, salt, cinnamon, nutmeg, and grated orange rind together.  In medium-sized saucepan, combine the blueberries, orange juice, and cornstarch-sugar-spice mixture.  Cook and stir over medium-low heat until mixture is thickened.  Remove from heat and stir in Grand Marnier liqueur and butter.  Let mixture cool to room temperature then spread over chilled cream cheese base.  Refrigerate for at least one hour to allow pie to set.

Beat whipping cream and vanilla until soft peaks form then slowly beat in the sugar. Add a dollop of the whipped cream to each individual pie serving or, alternatively, completely cover chilled pie with the whipped cream. Refrigerate until use.  Pie is best eaten the day it is made.  (Note: Cool Whip can be substituted for the whipped cream, if desired.)

Yield:  One 9” pie.

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Blueberry Cream Cheese Pie
Blueberry Cream Cheese Pie

 

Blueberry and Grand Marnier Pie
Blueberry Cream Cheese Pie

Blueberry Cream Cheese Pie Recipe

Yield: One 9" pie

A luscious and decadent blueberry cream cheese pie that combines high bush blueberries with cinnamon, nutmeg and orange liqueur flavorings

Ingredients

  • 9” baked pie shell, cooled
  • 6 oz. cream cheese, softened
  • 3 tbsp sugar
  • 1½ tbsp milk
  • ½ tsp vanilla
  • ¾ cup granulated sugar
  • 3½ tbsp cornstarch
  • Dash salt
  • ¼ tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tsp finely grated orange rind
  • 12 oz. high bush blueberries (apx. 2½ cups)
  • 2 tsp orange juice
  • 2 tbsp Grand Marnier liqueur
  • ½ tbsp butter
  • 1 cup whipping cream
  • 1 tsp. vanilla
  • 2 tbsp sugar

Instructions

  1. In small bowl, beat the cream cheese, sugar, milk, and vanilla. Spread over bottom of baked and cooled pie shell. Refrigerate for at least one hour.
  2. In small bowl, combine the sugar, cornstarch, salt, cinnamon, nutmeg, and grated orange rind together. In medium-sized saucepan, combine the blueberries, orange juice, and cornstarch-sugar-spice mixture. Cook and stir over medium-low heat until mixture is thickened. Remove from heat and stir in Grand Marnier liqueur and butter. Let mixture cool to room temperature then spread over chilled cream cheese base. Refrigerate for at least one hour to allow pie to set.
  3. Beat whipping cream and vanilla until soft peaks form then slowly beat in the sugar. Add a dollop of the whipped cream to each individual pie serving or, alternatively, completely cover chilled pie with the whipped cream. Refrigerate until use. Pie is best eaten the day it is made. (Note: Cool Whip can be substituted for the whipped cream, if desired.)
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For more great blueberry recipes from My Island Bistro Kitchen, click on these links:

Blueberry and Grand Marnier Jam

Blueberry Bread Pudding with Grand Marnier Sauce

Blueberry Barbeque Sauce

Blueberry Muffins

Blueberry Grunt

Blueberry Buckle

Blueberry Buttermilk Pancakes

Blueberry and Grand Marnier Jam Recipe

Blueberry Jam
Blueberry and Grand Marnier Jam

On my stove today was blueberry jam….but not just any jam…Blueberry AND Grand Marnier Jam!  Blueberry and orange are a great flavor combo so why not add a little kick to the jam by adding an orange-flavored liqueur. This does add a level of richness and flavor complexity to the jam.

Blueberry Jam
Blueberry and Grand Marnier Jam

My berries came from the Tryon Blueberries U-pick in North Tryon, PEI.  These are high bush blueberries and picking them is quick and easy since the vines are loaded with large flavorful berries. No need to get down on the hands and knees to pick these blueberries!

High Bush Blueberries
Tryon Blueberries U-pick Field
Blueberries
High Bush Blueberries

It takes probably no more than 10-15 minutes to pick a 5-pound box or bowlful and that’s generally from only 4-5 bushes.

This is an easy jam to make. I do use liquid pectin in the jam which gives it a soft set.  I find blueberry jam takes forever to cook and thicken if I don’t use pectin.  This is still a soft consistency jam that spreads easily and it is jam packed full of summer flavor!

Blueberry Jam
Blueberry and Grand Marnier Jam

The berries need to be slightly crushed so that their juices get released quickly as this jam does not cook long.  Only crush a few berries at a time, using a potato masher, and make sure they are in single layers as you crush them so that each berry gets broken open.  There is no need to purée them as the idea is for the jam to still have some texture to it and not be completely smooth like a jelly.

Adding a bit of cinnamon, nutmeg, and lemon rind provides an additional flavor boost to the jam.

Blueberry Jam
Blueberry and Grand Marnier Jam

This is a super easy and quick jam to make. It is especially good on biscuits, scones, and toast.  It’s also quite delightful dolloped on top of custard or Greek yogurt for a simple and quick dessert.

Jam and Biscuits
Blueberry and Grand Marnier Jam on Biscuits

[a printable version of recipe follows at end of post]

Blueberry and Grand Marnier Jam

Ingredients:
4 cups crushed high bush blueberries (apx. 2 lbs)
3¼ cups granulated sugar
½ tsp cinnamon
¼ tsp nutmeg
1 tsp finely grated lemon rind
2 tbsp freshly squeezed lemon juice
1 – 85ml pouch Certo liquid pectin
¼ cup Grand Marnier liqueur

Method:
Wash berries.  Using a potato masher, lightly crush berries to release their juice, mashing about one cup at a time, single layer.

In bowl, mix sugar and spices together.  Stir in lemon rind.

Place crushed berries in large pot.  Add the sugar-spice mixture and lemon juice. Stir well and bring to a full rolling boil, stirring to prevent scorching. Once boiling, boil hard for 1 minute, stirring continuously.  Remove from heat and add the pouch of liquid pectin along with the Grand Marnier liqueur.  Stir for 5 minutes, skimming off any foam that may form.  Ladle into hot sterilized jars, filling to about ¼” from the top of each jar. Wipe each jar top. Cover jars with heated lids and screw on bands fingertip tight.  Store jam in refrigerator or cold room. For greater longevity, process in a hot water bath, following canner manufacturer’s directions.

Yield:  Apx. 7 half-pint jars

Blueberry and Grand Marnier Jam

Yield: Apx. 7 - 1/2-pint jars

A quick and easy-to-make jam that is flavored with spices and Grand Marnier liqueur

Ingredients

  • 4 cups crushed high bush blueberries (apx. 2 lbs)
  • 3¼ cups granulated sugar
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp finely grated lemon rind
  • 2 tbsp freshly squeezed lemon juice
  • 1 - 85ml pouch Certo liquid pectin
  • ¼ cup Grand Marnier liqueur

Instructions

  1. Wash berries. Using a potato masher, lightly crush berries to release their juice, mashing about one cup at a time, single layer.
  2. In bowl, mix sugar and spices together. Stir in lemon rind.
  3. Place crushed berries in large pot. Add the sugar-spice mixture and lemon juice. Stir well and bring to a full rolling boil, stirring to prevent scorching. Once boiling, boil hard for 1 minute, stirring continuously. Remove from heat and add the pouch of liquid pectin along with the Grand Marnier liqueur. Stir for 5 minutes, skimming off any foam that may form. Ladle into hot sterilized jars, filling to about ¼” from the top of each jar. Wipe each jar top. Cover each jar with heated lids and screw on bands fingertip tight. Store jam in refrigerator or cold room. For greater longevity, process in a hot water bath, following canner manufacturer’s directions.
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Blueberry Jam
Blueberry and Grand Marnier Jam

Blueberry Bread Pudding with Grand Marnier Sauce

Blueberries are still in season on PEI as I write this posting.  In fact, on the news last week, it was reported that there is an over-abundance of blueberries this year — is there such a thing as too many blueberries????

High bush blueberries
High bush blueberries

I love blueberries and, this year, we have been very fortunate in that the Murray family has a large field of U-pick high-bush blueberries in North Tryon, PEI.

Tryon U-pick Field of High Bush Blueberries
Tryon U-pick Field of High Bush Blueberries

Suffice it to say, I’ve had a steady diet of blueberries for the past several weeks from their U-pick where they grow several varieties.

I have also frozen a good many to have for winter use in my baking.

High bush blueberries are very easy and quick to pick.

Earlier I shared my recipe for blueberry muffins.  Today, I am sharing my recipe for blueberry bread pudding, an old-fashioned comfort food.  This pudding is so tasty, it is hard to believe it is made with little else but bread, milk, and eggs!  But, with a bit of extra flavoring, yummy blueberries, and a Grand Marnier sauce, this makes one luscious, decadent dessert!

Some cube the bread, place it in a pan, and then pour the custard sauce over top.  The method I use is different in that I tear up the bread into bite-size pieces, put it into a bowl, pour the milk over it and let it sit for about 15 minutes before hand-crushing the mixture.  I find this technique makes for a smoother textured pudding.

I have baked bread pudding both in a water bath and without.  I find baking it in the hot water bath makes for a more moist pudding and the edges don’t tend to dry out.  To bake a pudding in a water bath, you will need two sizes of pans – one to bake the pudding in and another larger pan that will accommodate the pudding pan.  Fill the exterior pan with enough hot water that it comes up to about 1/2 way on the pan which holds the pudding.

This is an easy pudding to make and does not take a lot of ingredients or complicated methods.  It also freezes well so, if there happens to be leftovers, they can be stowed away for a later treat.

I like to serve a warm brown sugar sauce (or a variation thereof, such as Grand Marnier sauce) with this pudding.  However, it would also be tasty with a dollop of lemon curd, crème fraiche, or ice cream.

Blueberry Bread Pudding

Ingredients:

4 cups whole milk
1 – 1 pound loaf of soft French bread

4 eggs
⅔ cup sugar
½ tsp salt
2 tsp vanilla
2 tsp grated orange rind
½ tsp cinnamon
⅛ tsp nutmeg
2 tbsp maple syrup
3 tbsp melted butter

2 cups high-bush blueberries, fresh or frozen

Method:

Assemble ingredients.

Preheat oven to 325°F.

Grease or line 9”x13” pan with greased tin foil.

In large bowl, break the French bread into small pieces, crusts and all. Pour 4 cups of milk over the bread. Cover and let sit for 15 minutes then hand-crush mixture until well blended.

In a separate bowl, beat the eggs well. Add the sugar and beat again.

Add the salt, vanilla, grated orange rind, cinnamon, nutmeg, maple syrup, and butter. Blend well.

Pour over bread-milk mixture and mix well.

Lastly, gently fold in the blueberries being careful not to break the berries.

Pour into prepared pan. Smooth batter evenly in pan. Place pan inside a larger pan. Place on oven rack in upper part of oven. Carefully pour hot water into the exterior pan until the water reaches about ½ way up the sides of the pudding pan.

Bake for about 45-50 minutes or until top of pudding is nicely tanned and it springs back to a light touch and a cake tester (or toothpick) inserted into 2-3 places in the pudding comes out clean.

Remove from oven and water bath and transfer pudding pan to a rack to rest for 20 minutes.

DSC06282

Slice into 12 pieces and serve warm with a brown sugar sauce (or my Grand Marnier sauce below), lemon curd, crème anglaise, or ice cream.

Yield: 12 servings

Grand Marnier Brown Sugar Sauce

Ingredients:

1 cup brown sugar
3 tbsp cornstarch
dash of salt
2 cups boiling water
2 tbsp corn syrup
1½ tbsp Grand Marnier
2 tsp vanilla
¼ cup butter

Method:

In microwave safe bowl, mix the brown sugar, cornstarch, and salt together well. Add the boiling water, corn syrup, Grand Marnier, and vanilla together. Mix well. Add butter. Microwave until sauce boils and reaches desired consistency. Serve over blueberry bread pudding.

Yield: Apx. 2½ cups

Blueberry Bread Pudding
Blueberry Bread Pudding

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Bread Pudding
Blueberry Bread Pudding