Booberry Bats Over Blue Moons
In a medium saucepan, over high heat, bring 1/2 cup water to a boil. Add 2 cups of the blueberries; return to a boil. Cook until liquid is released from fruit, about 2 minutes. Meanwhile, in a cup, combine 1/3 cup of the sugar, the cornstarch and salt. Add to blueberries, stirring constantly, until sauce thickens, about 1 minute. Spoon into a bowl; cover and chill. In a small bowl, stir together cream cheese, the remaining 1 tablespoon sugar, and food coloring; set aside. Cut a thin layer off the top and bottom of the pound cake. Cut the pound cake into 4 thick horizontal slices. Working with 1 slice, use a 4-inch bat-shaped cookie cutter to cut out 2 bats. From the same slice, use a 1/2 –inch half moon shaped cutter to cut our 4 half moons. Repeat with the remaining cake slices. Carefully spread 4 bats and 8 moons with cream cheese mixture. Press the remaining 1/4 cup blueberries into creamcheese, covering with remaining bat and moon shapes, forming sandwiches. In a cup, combine confectioners sugar and cocoa; through a strainer, lightly sprinkle over sandwiches. Spread blueberry sauce on 4 serving plates to form a “sky background”. Arrange 1 bat and two moons on each plate, serve.
Yield: 4 servings
* One (12-ounce) bag of frozen blueberries contains about 2-1/4 cups
| 2-1/4 cups frozen* or fresh blueberries, divided 1/3 cup plus 1 tablespoon sugar, divided 1 tablespoon cornstarch Pinch salt 1/2 cup whipped cream cheese 2 drops red food coloring 1 drop yellow food coloring 1 loaf (10.75 ounces) frozen pound cake, thawed 1 teaspoon confectioners sugar 1 teaspoon unsweetened cocoa powder |
In a medium saucepan, over high heat, bring 1/2 cup water to a boil. Add 2 cups of the blueberries; return to a boil. Cook until liquid is released from fruit, about 2 minutes. Meanwhile, in a cup, combine 1/3 cup of the sugar, the cornstarch and salt. Add to blueberries, stirring constantly, until sauce thickens, about 1 minute. Spoon into a bowl; cover and chill. In a small bowl, stir together cream cheese, the remaining 1 tablespoon sugar, and food coloring; set aside. Cut a thin layer off the top and bottom of the pound cake. Cut the pound cake into 4 thick horizontal slices. Working with 1 slice, use a 4-inch bat-shaped cookie cutter to cut out 2 bats. From the same slice, use a 1/2 –inch half moon shaped cutter to cut our 4 half moons. Repeat with the remaining cake slices. Carefully spread 4 bats and 8 moons with cream cheese mixture. Press the remaining 1/4 cup blueberries into creamcheese, covering with remaining bat and moon shapes, forming sandwiches. In a cup, combine confectioners sugar and cocoa; through a strainer, lightly sprinkle over sandwiches. Spread blueberry sauce on 4 serving plates to form a “sky background”. Arrange 1 bat and two moons on each plate, serve.
Yield: 4 servings
* One (12-ounce) bag of frozen blueberries contains about 2-1/4 cups