Gather up your friends and host a summer luncheon. The bees are buzzing and the flowers are blooming, what a perfect time for a garden luncheon. Luncheons with the gal friends make for a fun time. Luncheons have a tendency to be more casual and easy. Sandwiches, salads and a wide variety of appetizers are great choices. Or offer up a casual buffet lunch. Light beverages such a ice tea, fresh fruit juices, white wines or spritzers will compliment the casual food served. When your guests start arriving welcome them with a refreshing beverage and delicious appetizers. Incorporate all those fresh herbs and edible flowers from the garden. Place your table in an area to catch the cool breeze and admire all the beauty your garden has to offer. Decorate your outdoor space with a luxe luncheon (fancy) where all the gals wear Kentucky Derby fabulous fancy hats. Serve chilled champagne cocktails along with chicken salads, quiche, seafood or grilled chicken dishes making for lovely afternoon luncheons.
Springs blooms, make beautiful simple decorations for the luncheon. Place some small plants into little clay pots, add moss and a lovely French ribbon for each place setting. When your guests leave they will have a pretty to take home. I also love sheer white flowing curtains hanging on the pergola so they blow in the breeze. If it's a little warmish outside you could have some beautiful handheld fans for each guest and don't forget about plugging in the big fan. Floral tablecloths, linen napkins, floral napkin rings, white plates make for a pretty table setting. I personally love lilac, pink and spring green colors so that is what I would incorporate into my table settings with big bouquets of fresh flowers and maybe some tea lights scattered over the table(s). Have some soft jazz music playing in the background.
Below are a few recipes for a perfect summer luncheon. Enjoy.
"If heaven above lets fall a plum, open your mouth." - Chinese Proverb
1/4 cup Campari
1/2 cup fresh orange juice
1 1/2 cups sparkling water (San Pelligrino)
Slices of oranges
Ice
Place ice into large wine glasses, add Campari, orange juice and water, then garnish with orange slice.
Fresh Juice Champagne Mimosas
2 cups fresh orange juice, chilled
1 cup pineapple juice, chilled
2 Tbl. grenadine
1 (750 mil) champagne, chilled (good quality)
Into a large pitcher stir the orange juice and pineapple juice. Pour equal parts of juice mixture and champagne into champagne flutes. Top each drink with a tsp. of grenadine. These were my mother-in-law Vesta's favorite.
Julia's Delicious Salmon Civiche
1 lb. fresh salmon fillet, skinned, bones removed and cut into small dice
2 fresh large limes, juiced
1 tsp. fresh lime zest
1/2 red onion, finely chopped
1/2 cup fresh cilantro, chopped
salt and freshly ground black pepper
5 radishes, sliced in half and sliced thinly
2 large avocados, peeled, pitted and large dice (spritz with fresh lime juice)
1 mango, peeled, sliced and cut into small dice
1 small to medium English cucumber, peeled if desired, sliced in half lengthwise and sliced thinly
1 small to medium jalapeno, seeded and minced
1 Tbl. rice vinegar
drizzle of olive oil
Fresh corn tortillas, cut into triangles and fried to crisp
Into a glass bowl add salmon, lime juice and zest, mix gently to combine. Add a little salt, cover and refrigerate 40 minutes. Remove salmon from refrigerator drain all but about 3 Tbl. juice from salmon and stir in remaining ingredients and stir to combine. Serve with fresh hot chips.
"It is more fun to talk with someone who doesn't use long, difficult words but rather short, easy words like 'What about lunch?'"— Winnie the Pooh
Crab Melt Appetizers - these came about from my love of crab melts; the entree version
1 large French baguette
3/4 lb. fresh crabmeat (we love Dungeness crab)
1 1/2 cups sharp Cheddar cheese, shredded
3/4 cup mayonnaise
4 oz. cream cheese, soft
4 scallions, sliced thinly on diagonal including green part
1/4 cup fresh parsley, chopped
Tabasco, to taste
1 tsp. Worcestershire sauce
1 1/2 tsp. fresh lemon juice
salt and freshly ground black pepper
butter, soft
Preheat oven to 350 degrees. Butter the french baguette. Into a bowl add ingredients and gently fold in crab. Taste and adjust flavorings. Spread crab mixture onto each half of the baguette and lay onto a baking sheet. Bake about 15 minutes, or until hot. Turn on broiler and place pan under broiler to get lightly browned and bubbly. Remove to work surface and with a sharp serrated knife slice into diagonal 2-inch pieces. Place onto serving platter and garnish with a big sprig of fresh parsley, serve hot.
Delicious Figs Wrapped in Prosciutto - made many of these for catering functions. I would double this recipe. Also wrapping prosciutto around fresh honeydew or cantaloupe melon is wonderful and easy.
12 fresh figs
1/3 cup goat cheese
2 Tbl. honey
2 Tbl. fresh thyme leaves, rough chopped
freshly ground black pepper
6 slices prosciutto, sliced in half lengthwise
Preheat oven to 350 degrees. Cut the figs crosswise from the top halfway down the fruit with a sharp paring knife. Stuff with goat cheese (about 1 1/2 tsp. cheese per fig) Drizzle the top of fig with honey and sprinkle with thyme and pepper. Wrap each fig with 1/2 slice of prosciutto and secure with toothpick if needed. Place into baking dish and bake about 12 minutes. Note; when my husband was a boy his parents had two huge figs trees in their backyard in San Diego and my husband and his younger brother would fill up paper grocery bags (yes that was a long time ago) and set up a stand in their front yard selling the bags for $2.00/each. Boy those customers were getting a great deal! My husbands first entrepreneurial business.
Mushroom in Puff Pastry
1 (8 oz.) package cream cheese, soft
1 cup fresh mushrooms, chopped
1/2 red onion, minced
1/4 cup Parmesan cheese, grated
2 scallions, chopped including green part
Tabasco, to taste
1 egg
1 (17.3 oz.) package frozen puff pastry sheets, thawed
salt and freshly ground black pepper
Into a small saute pan, add a drizzle of olive oil and mushroom, stirring to cook and brown, add red onion and cook to soften. Remove to cool. Into a bowl of eclectic mixer add cream cheese and beat until smooth. Stir in mushrooms, onion, Parmesan, scallions and Tabasco. Cover and chill about 1 hour. Preheat oven to 400 degrees. Whisk the egg in a bowl with 1 Tbl. of water. Roll 1 puff pastry sheet into a 16 x 10 rectangle on a lightly floured work surface. Cut the pastry in half lengthwise and spread 1/2 cup cream cheese mixture down center of each rectangle, leaving about 1/2-inch boarder. Brush edges with egg mixture. Fold each pastry half lengthwise over filling and pinch edges to seal. Cut pastries into 10 pieces and place onto parchment lined baking sheet. Repeat with remaining puff pastry. Brush remaining egg mixture over tops of pastry and sprinkle with pepper. Bake for a bout 20 to 25 minutes. Serve immediately.
Marinated Olives - I simply love these
2 1/2 cups assorted olives
1/2 tsp. cumin seeds
4 Tbl honey
1 1/2 tsp. fresh lemon zest
3 Tbl. fresh lemon juice
1 1/2 tsp. fresh rosemary, minced
pinch of red pepper flakes
Place the cumin seeds into a small saute pan and cook over medium heat stirring constantly about 3 minutes. Transfer to a work surface and crush with a rolling pin. Combine into a Tupperware container with lid the cumin. olives and remaining ingredients stirring to combine. Cover and refrigerate 24 hours, stirring occasionally. To serve; remove from refrigerator about bring to room temperature, pour into a pretty serving bowl. Garnish with fresh lemon peels. These will keep about 1 week in the refrigerator, but I guarantee they won't last that long!
Feta and Dill Dip
2 cups plain Greek yogurt (good quality)
1 cup feta cheese
2 garlic cloves, halved
2 Tbl. fresh lemon juice
4 Tbl. fresh dill, chopped
2 tsp. fresh lemon zest
salt and freshly ground black pepper
Place ingredients into food processor and pulse, you want it with a little texture. Taste and season with salt and pepper. Cover and let stand about 30 minutes before serving with pita chips, veggies or crackers.
Pickled Shrimp - love
3 lbs. large shrimp, shelled and cleaned
2 white onions, quartered and thinly sliced
1 tsp. celery seeds
1 cup olive oil
6 garlic cloves, thinly sliced
4 fresh lemons, thinly sliced
8 bay leaves
1 tsp. fennel seeds
3 tsp. dry mustard (Coleman's)
2 tsp. red pepper flakes
salt and freshly ground black pepper
1 tsp. coriander seeds
1/4 cup white wine vinegar
1/2 cup fresh lemon juice
Into a large container with a lid add marinade ingredients whisking to combine. Into a steamer basket add shrimp and steam until pink and cooked through. Add shrimp to marinade stirring to combine. Refrigerate overnight and remove from refrigerator about 15 minutes before serving. Remove bay leaves and with a slotted spoon pile shrimp onto lettuce lined platter and drizzle a little of the marinade over top.
Vegetable Spread
3 (8 oz.) packages cream cheese, soft
1 bunch scallions, thinly sliced including green part
1 large carrot, peeled and finely diced
2 stalks celery, finely diced
1/2 red bell pepper, seeded and finely diced
1/4 cup red onion, finely diced
2 Tbl. fresh chives, minced
1 Tbl. fresh dill, chopped
1 garlic clove, finely minced
Into a food processor add ingredients and pulse until combined. Place into a pretty serving container, cover and refrigerate. Serve with crackers, French baguette slices. I like to also serve with slices of lox.
Chilled Corn Soup - mmmmm
16 ears fresh corn, husked and cleaned
8 cups chicken stock (good quality - I like Kitchen Basics if I'm not making my own)
2 1/2 cups whole milk
1/2 cup heavy whipping cream
2 white onions, thinly sliced
1 leek, white and light green part, thinly sliced, rinsed and drained
2 celery stalks, thinly sliced on diagonal
2 sprigs of fresh thyme
1 garlic cloves, left whole
salt and freshly ground pepper
Tabasco
Fresh chives, chopped (garnish)
Place a clean kitchen towel onto work surface and using a sharp bladed knife cut corn kernels off cobs. Combine the cobs, broth and milk into a Dutch oven and bring to a boil. Decrease to a simmer for 15 minutes. Remove and discard cobs, pour liquid into a large bowl. Wipe out the Dutch oven add a good drizzle of olive oil and add onions, leek, celery, thyme and whole garlic. Season with salt and pepper. Stir until veggies are softened. Add corn and cook about 5 minutes to soften corn. Pour in the stock and milk and bring to a boil, simmer for 20 minutes skimming any foam. Remove and discard the thyme and garlic and using an immersion blender puree to smooth. Add Tabasco, salt and pepper, strain through a fine-mesh sieve and cool to room temperature. Cover and chill overnight. To serve; remove and stir in cream, place soup into bowls and garnish with chives.
Asparagus, Bacon and Gruyere Quiche - depending on how many you are serving I would make a couple of these, after all they are delicious cold and leftover!
1 large leek, white and light green part, halved and thinly sliced, rinsed well
1 lb. asparagus, tough ends removed and thinly sliced on diagonal
salt and freshly ground black pepper
2 scallions, thinly sliced on diagonal including green part
8 slices thick bacon, sliced
5 eggs
1 1/4 cups half and half
Tabasco, to taste
butter
1 cup Gruyere cheese, shredded
Preheat oven to 350 degrees. Into a large saute pan, add bacon and cook to brown, remove to paper towels to drain. Pour out bacon fat and add 1 Tbl. butter, with a drizzle of olive oil. Add leeks and asparagus, season with salt and pepper, cooking about 7 minutes, remove to cool. Into a large bowl whisk the eggs, half and half, salt, pepper and Tabasco. Place your pie crust onto baking sheet and add cooked bacon and sprinkle on cheese, top with asparagus mixture and scallions. Pour over egg mixture. Place into oven and bake about 60 minutes. When baked remove and let stand 15 minutes before slicing.
Apricot Peach and Plum Salad
4 ripe juicy peaches, peeled, pitted and quartered
6 beautiful apricots, pitted and quartered
3 red plums, pitted and quartered
1 shallot, peeled and thinly sliced
1 (4 oz.) package brie, quartered and thinly sliced
6 cups baby arugula
1 cup walnuts, halved and lightly toasted
3 soft boiled eggs, peeled and quartered
Vinaigrette
1/4 cup white wine vinegar
2 Tbl shallots, finely minced
2 Tbl. Dijon
1 Tbl. fresh lemon zest
2 Tbl. fresh lemon juice
2 Tbl. fresh cilantro, chopped
1 tsp. sugar
salt and freshly ground black pepper
3/4 cup extra virgin olive oil
Into a bowl add vinaigrette ingredients and whisk to combine. Into a large bowl add fruit, shallot, cheese, arugula, walnuts and pour over some of the dressing tossing to coat. Season with salt and pepper. Pile onto a serving platter and garnish with eggs. Serve remaining vinaigrette on side.
Sesame Asian Chicken Salad
3 to 4 chicken breasts, boneless and skinless
salt and freshly ground black pepper
olive oil
Dressing
2/3 cup canola oil
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
2 garlic cloves, finely minced
2 Tbl. fresh ginger, peeled and minced
2 tsp. toasted sesame oil
2 Tbl. brown sugar
1 Tbl. fish sauce
1/4 tsp. red pepper flakes
1 tsp. Sriracha sauce
Salad
1 red onion, thinly sliced
2 cans Mandarin oranges, drained
1 large carrot, peeled and julienned
1 red bell pepper, seeded and thinly sliced
1/2 head red cabbage, thinly sliced
1 Tbl. sesame seeds, lightly toasted
1 Tbl. black sesame seeds
1/2 cup sliced almonds, lightly toasted
1 bunch scallions, sliced including green part
1 large head Romaine hearts, chopped
1 cup fresh basil leaves, torn (garnish)
Dressing; add all ingredients to a jar with lid and shake well, taste and adjust flavorings. Salad; season chicken with salt and pepper and place a drizzle of oil into a saute pan and cook until golden brown on each side and cooked through. Remove to work surface and let rest a few minutes before slicing into thin slices. Into a large bowl combine salad ingredients and drizzle over some dressing tossing to combine. Pile salad onto serving platter and garnish with chicken, drizzle over more dressing. Add fresh basil. Serve extra dressing on side.
Perfect Summer Pea Soup
2 Tbl. butter
4 scallions, thinly sliced on diagonal including green part
1 leek, white and light green part, sliced and rinsed well
salt and freshly ground black pepper
5 cups chicken stock, good rich quality
5 cups fresh or frozen peas, thawed
1/2 cup heavy whipping cream
fresh mint for garnish
Into a large pot add butter, scallions and leeks cooking about 2 minutes. Turn up to high and add stock, season with salt and pepper bring to a boil. Add peas, turn to simmer and cook about 2 minutes, place into blender or use immersion blender. Taste and adjust flavorings. Whisk in heavy whipping cream and serve.
Delicious Hummus Sandwich - great for vegetarians
Hummus
2 (15 oz.) cans garbanzo beans, drained and rinsed
1/4 cup olive oil
1/4 cup fresh lemon juice
2 Tbl. tahini paste
2 or 3 garlic cloves, minced
salt and freshly ground black pepper
Sandwiches
1 large thick French baguette
4 cups baby arugula
1 large English cucumber, peeled if desired and sliced crosswise thinly
3 large ruby red tomatoes, thinly sliced
1 large red onion, thinly sliced
1 large red bell pepper, seeded and thinly sliced
2 large avocados, peeled, pitted and thinly sliced (spritz with fresh lemon juice)
2 cans artichoke hearts, drained and patted dry with paper towels, chopped
Kalamata olives, pitted and chopped finely
2 Tbl. capers, rinsed, drained and chopped
Feta cheese, drained and thinly sliced
Options; albacore tuna, deli turkey or chicken
Into a food processor or blender add hummus ingredients and whirl to smooth, taste and adjust flavorings. Into a bowl add chopped artichokes, chopped olives and chopped capers. Sandwich; slice baguette lengthwise and spread a thick layer of hummus on each side, add the olive, caper, artichoke mixture then start layering on sandwich ingredients. Place both pieces together and with a sharp serrated knife, slice on diagonal into serving pieces, secure each piece with a cocktail toothpick. Depending on how many you are serving you might need to make two.
Cobb Salad - you can never go wrong with a perfect Cobb salad
4 chicken breasts, boneless and skinless or turkey breast
salt and freshly ground black pepper
2 heads of hearts of Romaine, chopped
2 heads Boston lettuce, torn
8 hard boiled eggs, peeled and sliced
1 lb. apple smoked bacon, sliced and cooked to crisp
1 container pear tomatoes, whole or halved Or you can use 4 ruby red tomatoes, chopped
3 large avocados, peeled, pitted and chopped (spritz with fresh lemon juice)
2/3 cup blue cheese, crumbled (I love Maytag)
Croutons, homemade
My Perfect Blue Cheese Dressing
3/4 cup sour cream
1 1/2 cups mayonnaise
1/2 tsp. Coleman's dry mustard
salt and freshly ground black pepper
1/2 tsp. garlic powder
1 tsp. Worcestershire sauce
1 1/4 cups blue cheese, crumbles (once again I love Maytag)
Dressing; into a bowl add sour cream, mustard, salt, pepper, garlic powder, Worcestershire whisking to combine, whisk in mayonnaise, then fold in blue cheese. Taste and adjust flavorings. Refrigerate at least a few hours before serving. Salad; season chicken with salt and pepper and place into saute pan with a drizzle of olive oil, cook until golden and turn to continue cooking, remove to work surface and let rest a few minutes. Thinly slice or chop the chicken into chunks. Combine the lettuces and onto a large platter add lettuce. Arrange remaining ingredients into sections diagonally. Serve with dressing. Garnish with croutons.
Lemon Tuna Pasta Salad
Vinaigrette
1/2 cup olive oil
3 Tbl. fresh lemon juice
1 Tbl. fresh lemon zest
3 Tbl. red wine vinegar
2 garlic cloves, finely minced
1 tsp. dried oregano
1/4 tsp. red pepper flakes
1/2 tsp. sugar
salt and freshly ground black pepper
Salad
1 lb. penne or bow tie pasta
2 large cans albacore tuna, drained and flaked
3 Tbl. capers, rinsed in cold water
2 cups grape tomatoes, halved
1/2 red onion, thinly sliced
1 (15 oz.) can artichoke hearts, drained and rough chopped
1 red bell pepper, seeded and thinly sliced
1/2 cup Kalamata olives, pitted and sliced in half
salt and freshly ground black pepper
1 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
1 1/2 cups feta cheese, large crumbles
Garnish; fresh sprigs of parsley and thin slices of lemon
Into a large pot of boiling salted water add pasta and cook al dente, drain well. Refresh in an ice bath until cooled and drain well again. Pour into a large bowl. Vinaigrette; into a jar with lid add vinaigrette ingredients shaking well to combine. Taste and adjust flavorings. Pour some of the dressing over pasta, mix to combine and add more if needed. Season with salt and pepper. Stir in capers, artichoke hearts, olives, parsley, basil, tomatoes, red onions, red bell pepper, feta cheese and tuna, mixing gently. Pour onto a serving platter and garnish with sprigs of fresh parsley and lemon slices.
Grilled Pomegranate Chicken
6 boneless skinless chicken breasts
Marinade
2 Tbl. olive oil
1/3 cup pomegranate molasses (easy to find, but if you can't Amazon sells it)
1 fresh lemon, juiced
3 garlic cloves, finely minced
2 Tbl. Dijon
2 Tbl. sherry vinegar
salt and freshly ground black pepper
4 basil leaves, thinly sliced
Pomegranate seeds (optional, garnish)
Marinade; add ingredients to a jar with a lid and shake well to combine. Pour into a ziplock type bag and add chicken. Place bag into a baking dish so we don't have any leakage and refrigerate overnight. Heat grill, remove chicken from marinade, discard marinade and grill chicken to done, baste with a little of the pomegranate molasses. Place onto serving platter and garnish with basil and seeds.
Butterscotch Bars
2 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup butter, soft
1 3/4 cups brown sugar, packed
1 Tbl. pure vanilla extract
2 eggs
1 cup pecans, lightly toasted and chopped
2 cups butterscotch chips, divided
Preheat oven to 350 degrees. Into a bowl combine flour, baking powder and salt. Into a bowl of eclectic mixer beat butter, sugar and vanilla until creamy. Add eggs and then beat in flour mixture. Stir in 1 cup of chips and nuts. Spread into a 13x9 baking pan and sprinkle on remaining chips. Bake for about 30 to 40 minutes or until pick inserted in center comes out clean. Remove to cooling rack to cool before cutting into bars.
Strawberry/Blackberry Trifle
1 angel food cake, preferably homemade, cubed
1 cup cold milk
1 cup sour cream
1 (3.4 oz.) instant white chocolate pudding
1 tsp. orange zest
2 cups heavy whipping cream, whipped to almost stiff peaks
3 cups fresh ruby red strawberries, sliced
1 cup fresh blackberries
Combine the strawberries and blackberries into a bowl and toss to combine. Taste and if they need a little sweetness and a touch of sugar and toss again to combine. Into a large bowl of electric mixer beat the milk, sour cream, pudding, and zest until thickened. Fold in the whipped whip cream. Into a pretty 3 qt. glass bowl, place half of the angel food cake cubes, then top with a third of the berries and half of the pudding mixture. Repeat with layers and top with remaining berries, cover and refrigerate a couple of hours.
Lemon Tartlets with Fresh Raspberries
Tart shell
1 1/2 sticks butter
1/2 cup sugar
1/2 tsp. pure vanilla extract
1 3/4 cups all purpose flour
pinch of salt
Lemon Curd - I could just eat this and be happy
4 large lemons, room temperature (you will need 1/2 cup juice) and the zest of the lemons
1 1/2 cups sugar
1 stick unsalted butter, soft
4 extra large eggs, room temperature
pinch of salt
Fresh raspberries - garnish
Tart; into a bowl of electric mixer add butter and sugar and mix to combine. Add vanilla. Into a bowl sift flour and salt then add to butter/sugar mixture. Mix on low until dough starts to come together. Place mixture onto lightly floured work surface and shape into a flat disk. Press the dough into a 10-inch round tart pan, making sure the finished edge is flat. Chill until firm. Preheat oven to 350 degrees. Butter 1 side of a piece of foil and fit into the chilled tart and place buttered side down, fill foil with dried beans or rice. Bake for 20 minutes and remove foil with beans and prick tart all over with tines of fork and bake again (without foil or beans) for 20 to 25 minutes. This is called blind baking. Remove to cool to room temperature. Curd; into a food processor add zest and sugar and process 3 minutes. Into a bowl of electric mixer cream the butter with the sugar/zest mixture. Add the eggs one at a time then add lemon juice and salt, mixing to combine. Pour into a large saucepan and cook over low stirring constantly until thick or about 10 minutes. Remove from heat. Fill the baked tart shell with lemon curd and allow to set. Refrigerate for about 1 hour, remove and slice garnishing with fresh raspberries and freshly whipped cream.
Raspberry Cream Pie
Crust
1 1/2 cups vanilla wafers, finely crushed
1 stick butter, melted (you might not need all the butter)
Filling
1 (8 oz.) package cream cheese, soft
2/3 cup powdered sugar, sifted
2 Tbl. Chambord raspberry liqueur
1 tsp. pure vanilla extract
1 1/2 cups heavy whipping cream, whipped to almost stiff peaks with 3 Tbl. of powdered sugar added
Topping
2 1/2 cups fresh raspberries
1 Tbl. Chambord
4 Tbl. water
2 Tbl. cornstarch
Fresh mint sprigs (garnish)
Crust; into a bowl combine the crushed wafers, and butter and press into a 9-inch pie pan on bottom and partially up sides. Filling; into a bowl of electric mixer beat cream cheese, powdered sugar, Chambord, and vanilla to light and fluffy. Fold in the whipped whip cream. Spread into crust and chill. Topping; into a saucepan add berries and mix the cornstarch and cold water into a bowl and stir into 1 1/2 cups berries. Bring to a boil and cook stirring for about 2 minutes until thickened. Place into a bowl and refrigerate until chilled. Remove pie and spread over topping. Garnish with remaining raspberries and mint sprigs.
Raspberry Cream Pie
Crust
1 1/2 cups vanilla wafers, finely crushed
1 stick butter, melted (you might not need all the butter)
Filling
1 (8 oz.) package cream cheese, soft
2/3 cup powdered sugar, sifted
2 Tbl. Chambord raspberry liqueur
1 tsp. pure vanilla extract
1 1/2 cups heavy whipping cream, whipped to almost stiff peaks with 3 Tbl. of powdered sugar added
Topping
2 1/2 cups fresh raspberries
1 Tbl. Chambord
4 Tbl. water
2 Tbl. cornstarch
Fresh mint sprigs (garnish)
Crust; into a bowl combine the crushed wafers, and butter and press into a 9-inch pie pan on bottom and partially up sides. Filling; into a bowl of electric mixer beat cream cheese, powdered sugar, Chambord, and vanilla to light and fluffy. Fold in the whipped whip cream. Spread into crust and chill. Topping; into a saucepan add berries and mix the cornstarch and cold water into a bowl and stir into 1 1/2 cups berries. Bring to a boil and cook stirring for about 2 minutes until thickened. Place into a bowl and refrigerate until chilled. Remove pie and spread over topping. Garnish with remaining raspberries and mint sprigs.
Decadent Red Velvet Frosted Bars
1 (4 oz.) bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 eggs
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
Red food coloring - jut a little squeeze
2 tsp. pure vanilla extract
pinch of salt
chocolate curls (garnish)
Frosting
2 (8 oz.) packages cream cheese, soft
1/4 cup butter, soft
3 cups powdered sugar, sifted
pinch of salt
2 tsp. pure vanilla extract
Bars; preheat oven to 350 degrees. Line the bottom and sides of a 9-inch square pan with foil allowing a few inches to extend over sides, and lightly grease the foil. Into a double boiler add chocolate and melt until smooth. Whisk in sugar, add eggs, one at a time to blend the stir in flour, baking powder, food coloring and vanilla. Pour into pan and bake about 45 minutes or until wooden pick inserted comes out clean. Remove to cooling rack and cool completely before frosting. When bars are cool lift from pan using foil, then remove foil and place onto work surface. Frosting; into a bowl of electric mixer beat cream cheese/butter to creamy then add powdered sugar, salt and vanilla. Frost the bars and cut into pieces garnishing with chocolate curls. Note: make a couple batches of these, as they go fast, plus you will have leftover frosting.
Blackberry Cheesecake Bars
Crust
2 sleeves graham crackers, crushed
1 stick butter, melted
1/2 cup pecans (optional)
Filling
3 (8 oz.) packages cream cheese, soft
1 cup sugar
2 tsp. pure vanilla extract
1/2 cup sour cream
4 eggs
Topping
4 cups fresh blackberries
1/2 to 1 cup sugar (depending on sweetness of berries)
1/4 cup water
2 Tbl. cornstarch mixed with 4 Tbl. cold water
Preheat oven to 350 degrees. Crust; line a 9x13 baking pan with foil, the spray foil with cooking spray. Into a food processor add graham crackers and pecans and pulse to crumbs. Drizzle in melted butter and pulse to incorporate. Pulse in vanilla. Pour crumbs into pan and press firmly into an even layer. Filling; into a bowl of electric mixer beat cream cheese to creamy, beat in sugar and vanilla to smooth. Add eggs beating after each addition, then beat in sour cream. Pour filling into crust, the place the pan into a larger roasting pan filling roasting pan with boiling hot water just about 1-inch up sides of pan with bars and bake for 55 minutes. Remove cheesecake bars and let cool completely. Topping; into a saucepan add berries, sugar and 1/4 cup water, bring to a boil and cook about 5 minutes. Into a small bowl mix cornstarch and water and add to berries boiling about 2 minutes and stirring constantly. Remove from heat and let cool. Pour the topping over the cheesecake bar and place in refrigerator to chill for about 3 hours. To serve; lift the edges of foil and remove bars to work surface, peeling back the foil. With a sharp serrated knife cut into squares.
Bon Appetit
1 (4 oz.) bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 eggs
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
Red food coloring - jut a little squeeze
2 tsp. pure vanilla extract
pinch of salt
chocolate curls (garnish)
Frosting
2 (8 oz.) packages cream cheese, soft
1/4 cup butter, soft
3 cups powdered sugar, sifted
pinch of salt
2 tsp. pure vanilla extract
Bars; preheat oven to 350 degrees. Line the bottom and sides of a 9-inch square pan with foil allowing a few inches to extend over sides, and lightly grease the foil. Into a double boiler add chocolate and melt until smooth. Whisk in sugar, add eggs, one at a time to blend the stir in flour, baking powder, food coloring and vanilla. Pour into pan and bake about 45 minutes or until wooden pick inserted comes out clean. Remove to cooling rack and cool completely before frosting. When bars are cool lift from pan using foil, then remove foil and place onto work surface. Frosting; into a bowl of electric mixer beat cream cheese/butter to creamy then add powdered sugar, salt and vanilla. Frost the bars and cut into pieces garnishing with chocolate curls. Note: make a couple batches of these, as they go fast, plus you will have leftover frosting.
Blackberry Cheesecake Bars
Crust
2 sleeves graham crackers, crushed
1 stick butter, melted
1/2 cup pecans (optional)
Filling
3 (8 oz.) packages cream cheese, soft
1 cup sugar
2 tsp. pure vanilla extract
1/2 cup sour cream
4 eggs
Topping
4 cups fresh blackberries
1/2 to 1 cup sugar (depending on sweetness of berries)
1/4 cup water
2 Tbl. cornstarch mixed with 4 Tbl. cold water
Preheat oven to 350 degrees. Crust; line a 9x13 baking pan with foil, the spray foil with cooking spray. Into a food processor add graham crackers and pecans and pulse to crumbs. Drizzle in melted butter and pulse to incorporate. Pulse in vanilla. Pour crumbs into pan and press firmly into an even layer. Filling; into a bowl of electric mixer beat cream cheese to creamy, beat in sugar and vanilla to smooth. Add eggs beating after each addition, then beat in sour cream. Pour filling into crust, the place the pan into a larger roasting pan filling roasting pan with boiling hot water just about 1-inch up sides of pan with bars and bake for 55 minutes. Remove cheesecake bars and let cool completely. Topping; into a saucepan add berries, sugar and 1/4 cup water, bring to a boil and cook about 5 minutes. Into a small bowl mix cornstarch and water and add to berries boiling about 2 minutes and stirring constantly. Remove from heat and let cool. Pour the topping over the cheesecake bar and place in refrigerator to chill for about 3 hours. To serve; lift the edges of foil and remove bars to work surface, peeling back the foil. With a sharp serrated knife cut into squares.
Bon Appetit
"God is faithful, through whom you were called into
fellowship with His son." - 1 Corinthians 1:9
"Keep fervent in your love for one another, because love covers a
multitude of sins." - 1 Peter 4:8
"Humble yourselves in the presence of the Lord, and He will exalt you." - James 4:10
"Walk in a manner worthy of the God who calls you into
His own kingdom and glory." - 1 Thessalonians 2:12
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