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
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 (covered with glass) in the sun for around 2 hours. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 1 hour. Serve, or store in refrigerator up to 1 day.
Pairs beautifully with a white wine sangria!
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.)
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!
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 of powdered sugar and 1 cup of softened butter. Stir in as much as you want, depending on how lemony you want it.
For cookie, you can keep the plain almond because the filling is super potent. Cassis and champagne go well together as well, so if you want, throw in a teaspoon of champagne into the cookie as well.
For filling, either muddle some black currents or use a 1 cup of black current preserve like I did. Mix with 3 cups of powdered sugar and 1 cup of butter like in the first two, and add the cup of black current preserve.
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.
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon, if desired
6 cups blueberries
1 tablespoon lemon juice
1/2 cups all-purpose flour
1/4 teaspoon fine salt
1 tablespoon granulated sugar
8 tablespoons cold unsalted butter(1 stick), cut into small pieces
4 to 5 tablespoons ice water
1) Combine all ingredients for filling; I kept a few blueberries whole and muddled a few of them.
2) Set aside filling and add dry ingredients first to mixing bowl for crust. Mix in the butter (I would use a mixer, but I used my hands and it was just fine). Add the cold water gradually.
3) Roll out crust and put in a pie pan. Pinch the pie and pour in the filling. Top with stars!
4) Bake at 425 for 35-40 minutes.
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!
- 1 cup all purpose flour
- 1/4 cup brown sugar
- 1 stick (1/2 cup) unsalted butter
- 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.
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!