Tuesday, May 31, 2011
Monday, May 30, 2011
Friday, May 27, 2011
Thursday, May 26, 2011
Wednesday, May 25, 2011
Tuesday, May 24, 2011
Summer Fruit Sangria
* 6 cups assorted fruits (such as mango, pineapple, cantaloupe, and apricot), sliced or cut into chunks
* 1/4 cup thinly sliced peeled fresh ginger
* 1 to 1 1/2 cups fresh basil or mint leaves
* 1/2 cup orange liqueur, such as Cointreau
* 1 bottle crisp white wine, such as Sauvignon Blanc or Pinot Grigio
* 3 tablespoons fresh lemon juice (from 1 lemon)
* Ice
Directions
1. In a large bowl or pitcher, combine fruit, ginger, basil or mint, and orange liqueur.
2. Mash gently with the back of a wooden spoon until basil is bruised and fruit releases juices. 3. Add wine and lemon juice and stir to combine.
4. Refrigerate 1 hour (or up to 1 day). To serve, fill glasses with ice and top with sangria.
Monday, May 23, 2011
Friday, May 20, 2011
Thursday, May 19, 2011
Dessert: Lemon Sorbet with Prosecco
Ingredients
1 pint lemon sorbet
1 bottle (750 ml) Prosecco or other sparkling white wine
Directions
Scoop 1/4 cup sorbet into each of 4 glasses. Top each with 1/3 cup Prosecco. Serve immediately.
What is your summer dessert of choice?
Wednesday, May 18, 2011
Tuesday, May 17, 2011
Monday, May 16, 2011
Saturday, May 14, 2011
Friday, May 13, 2011
Thursday, May 12, 2011
Wednesday, May 11, 2011
Tuesday, May 10, 2011
Monday, May 9, 2011
Friday, May 6, 2011
Sweet Cherry Pie
- Ingredients
-
- 2 pounds Bing cherries, pitted and halved
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh lemon juice
- All-purpose flour, for rolling
- 1 large egg yolk, beaten with 1 tablespoon water, for egg wash
- 1 tablespoon turbinado or granulated sugar, for sprinkling
- Basic Pie Dough for Sweet Cherry Pie
Preheat oven to 400 degrees, with rack in lowest position. On a floured piece of parchment paper, roll one disk of dough to a 14-inch round. Wrap dough around rolling pin; unroll over a 9-inch pie plate. Gently fit into bottom and sides of plate (do not stretch dough). Using kitchen shears, trim dough to a 1-inch overhand all around. In a large bowl, combine cherries, granulated sugar, cornstarch, and lemon juice; toss until cherries are coated. Pour into prepared bottom crust.
On a floured piece of parchment paper, roll second disk of dough to a 14-inch round. Cut into eight 1 1/2-inch-wide strips; discard the shortest two. Weave strips over filling to form a lattice (see photo, page 28). Using kitchen shears, trim strips so they hang over rim by 1 inch. Tuck strips under rim of bottom crust; press to seal. Crimp with a fork all around the edge.
3. Using a pastry brush, lightly brush lattice with egg wash, and sprinkle with turbinado sugar.
Place pie on a rimmed baking sheet. Bake until filling is bubbling rapidly all over, 60 to 70 minutes (tent with aluminum foil when crust starts to brown, about 40 minutes). Transfer pie to a wire rack, and let cool to room temperature, at least 3 hours.