Slow-Cooked Success

The new year started off with a bang in my kitchen. Or, more accurately, with a slow boil. The very generous Niedzwieckis gave me my first slow cooker (I prefer this term to Crock-Pot, which is really just a brand name and not the brand name of my particular cooker).*

The slow cooker is appealing to me for several reasons: 1) frees up my evenings for exercise, TV viewing, blog writing, etc.; 2) fills the apartment with delicious smells; and 3) makes me feel like a homemaker from the 1970s. I realize that one of the traditional appeals of slow cookers is that less expensive, tougher cuts of meat can be transformed into moist, tender delights, but (not being much of a meat eater myself), I don't know that I'll be roasting up pork butt anytime soon. That said, I did put together some Blueberry-Strawberry Compote (served over lemon tartlets) to delightful results. And, as a bonus, this recipe used up the jar of ginger preserves I had hanging around from the baking of the Christmas Ginger Snaps. Economical success!

*Side bar- I do, however, like to call all facial tissue Kleenex, regardless of the actual branding. Facial tissue sounds gross.

Blueberry-Strawberry Compote over Lemon Tartlets

Serves 4-6.**

For the compote:
10 ounces frozen strawberries
10-ounces frozen blueberries
1 cup sugar
1/4 cup quick cooking tapioca
12 ounces ginger preserves
2 tablespoons lemon juice
1/4 cup water

For the lemon tartlets:
16 ounces cream cheese
1/2 cup sugar
1 cup lemon curd
1 tablespoon lemon zest
2 packages (about 4 ounces) mini graham cracker pie crusts or individual pastry shells

For the compote: Add all compote ingredients to the slow cooker. Cover and cook on high for 1.5 to 2.5 hours. Stir and let cool slightly before serving.

For the lemon tartlets: In a large bowl, combine all tartlet ingredients, except crusts. Using an electric mixer, beat on medium speed until creamy, about 1 minute. Spread lemon mixture into mini pie crusts. Chill in refrigerator for 2 hours or until set. Serve warm compote over chilled tartlets.

**Second Side Bar- Really, it would serve 4-6 giants. If you're not a fan of leftovers, I'd suggest cutting this recipe in half. It'll still easily serve 4.