All posts filed under: cooking

The Perfect Late Summer Meal: Watermelon Gazpacho

What better way to soak up the last few weeks of summer than to celebrate with the best of the season’s crops? Here’s my favorite Watermelon Gazpacho recipe. 5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped 1/2 cup cranberry juice 1 cup peeled, seeded, and diced cucumber 1 cup diced celery (about 2 stalks) 3/4 cup diced red bell pepper (about 1 pepper) 1/4 cup diced red onion 1/4 cup fresh mint leaves, minced 1/4 cup fresh parsley, minced Juice of 1 lime (about 3 tablespoons) 1 1/2 tablespoons sherry vinegar 1 tablespoon jalapeno pepper, minced DIRECTIONS Combine 5 cups watermelon and the cranberry juice in the jar of a blender, and puree until mixture is smooth. Pass through a fine sieve into a large bowl or plastic storage container, discarding pulp. You should have 3 cups strained liquid. Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeno, and remaining cup chopped melon to watermelon liquid, and stir to combine. To really get the flavors infused, keep it …

Garden-Fresh Macaron Fillings: Blueberry, Cassis, and Strawberry Champagne

Hi everyone! So I posted my macaron recipe a while back (the link will be at the bottom to my vanilla macaron post), but I’ve been experimenting more and more with different fillings! These fillings can be used for macarons, but also for tons of other things (I topped a fresh donut in my next post with this cassis filling.) Strawberry Champagne: For cookie, add 1 teaspoon of champagne to cookie right before piping. For filling: Mix 3 cups of powdered sugar with 1 cup of softened butter (I recommend using a mixer!) Muddle some strawberries, and if you don’t have a muddler like me, just crush them with the backside of a spoon! Mix slowly into the buttercream and enjoy! Lemon Blueberry: For cookie, crush a view blueberries with a spoon and more about a teaspoon of juice into cookie. Add blue food coloring for fun! For filling, either make lemon curd yourself (zest, lemon juice, and sugar on a saucepan) or just use a lemon curd at home like me. Mix with 3 cups …

Star-Spankled Blueberry Shortbread Pie

Bonjour mes petits choux, I hope you all had an amazing memorial day weekend! Most of what I did was try out new recipes and desserts (and actually hurt myself on the donuts featured in my next post, which may or may not be about fire safety…), so I thought I would post about this amazing pie crust recipe that I actually came upon by reading ingredients wrong and substituting shortening. Honestly, I think shortening is kind of gross, but that’s what all American pie crust is made out of. I put butter in instead. What I messed up was reading tablespoon instead of teaspoon on the granulated sugar. Honestly, the tablespoon gives it a lot more flavor, and brings out the pinch of salt a lot more. Blueberries baked can sometimes get a little sour, so the sweet will definitely compliment the lemon juice and blueberry filling. Here’s my recipe! I actually did a 1.5 batches of the dough to create the stars on top. Filling: 1/2 cup all-purpose flour 1/2 teaspoon ground cinnamon, if desired 6 cups …

Spring Recipes: Sparkling Grapefruit Tarts

Hi darlings! I am so excited for spring that I’m already coming up with amazing new fresh and fruity recipes. This grapefruit tart is refreshing and sweet. Perfect with a light white or oolong tea! Crust: 1 cup all purpose flour 1/4 cup brown sugar 1 stick (1/2 cup) unsalted butter Filling: 2 eggs zest of 1/2 a  grapefruit 1 cup ruby red grapefruit juice 1/2 cup sugar squeeze of lemon 2 Tbsp all purpose flour Set the oven to 350. Combine the butter, flour and sugar and press the crust evenly into the pan. Bake the crust for 15 minutes. Combine remaining ingredients. Pour the filling onto the hot crust, and then return to the oven for another 25 minutes. Cool completely in the refrigerator, and then dust with powdered sugar before serving. xo, Julia

Cookie Carnival

        Bonjour mes amis! And happy holidays! Celebrate with 2 new variations of Christmas cookies and serve with champagne over tangerine or pomegranate sorbet. To decorate cookies, section off vanilla cookies and color. Use colored dough to create christmas trees and candy canes. Cover dark chocolate cookies with powdered sugar! I will post DIY gifts tomorrow, and thanks to winter break, I’m cooking up homemade bath concoctions out of household ingredients! Joyeux Noel! xo, Julia