Enjoy the Olympics while snacking on our favorite tart! We love cherry season for the delicious sweet and tart flavor of this pie. Topped with stars, it celebrates Team USA in the summer games!
For the Filling:
4 cups pitted tart red cherries
1 cup white sugar
¼ cup cornstarch
For the Crust:
2 cups unbleached all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons water
1 large egg
Make the filling:
Place cherries into a medium saucepan over medium heat; cover the pan. Cook the cherries until they release their juice and come to a simmer, 10 to 15 minutes, Stirring often.
In a small mixing bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and juice, and stir to combine completely. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, and let cool completely then refrigerate until ready to use.
To make the crust:
In a food processor fitted with a blade combine the flour, sugar, and salt, pulse to combine. Add the butter and pulse until the butter is the size of small peas. With the processor running, add the 2 tablespoons water and; continue pulsing until the dough clumps together, about 45 seconds. If the dough remains too dry and crumbly to form a cohesive mass, add a bit more water. Gather the dough into a ball and wrap in plastic, pressing on the plastic to flatten the dough into a disk. Refrigerate for 30 minutes
On a lightly floured surface, roll the dough to a 1/8-inch thick circle, about 11 inches across.
Transfer to a 9-inch tart pan and trim the edges to the top of the tart pan. Roll out the remaining dough again to 1/8” and cut as many stars as possible. Roll and cut stars until you run out of dough. Place the stars on a parchment lined sheet tray and refrigerate the stars and pie dough for 1 hour.
Preheat the oven to 350°F. Pour the cooled cherry filling into the cold crust, then top filling with the stars. Bake for 1 hour-1 hour 15 minutes or until the filling is very bubbly and the stars are slightly golden brown.
These rich, chewy Mississippi Mud Brownies are sure to be your new favorite. Yummy deep chocolate brownies with homemade marshmallow and topped with creamy chocolate icing and toasted pecan halves.
Baking spray release
6 ounces or 1 cup Semi-Sweet chocolate baking bars, chopped or broken into small pieces
11 tablespoons butter
1 cup flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon espresso powder
3 whole eggs, plus one egg yolk, room temperature
1 ½ cups sugar
2 teaspoons vanilla extract
Preheat the oven to 350˚F. Line an 8 x 8” square pan with parchment paper, leaving one side with some extra overhang of the parchment. Lightly spray with baking spray release.
Place a bowl over a saucepan of simmering water. Break the chocolate into pieces and add to the
bowl. Cut the butter into tablespoons size pieces and add to the bowl. Melt the chocolate and butter gently; blending together. Remove from the heat and set aside to cool slightly.
In a medium bowl, whisk together the flour with the cocoa powder, salt, and espresso powder.
Using a stand mixer with a whisk attachment, combine the eggs, sugar, and vanilla. Whip on high speed until light in color, about 5 minutes. Turn the mixer down to stir, and slowly add one-third of the chocolate into the egg mixture. When combined add the balance of the chocolate, scraping down the sides of the bowls as needed. Then add the flour/cocoa powder mixture until just combined scraping down the bowl as needed. Pour into the pan and spread evenly.
Place in the oven and bake 38-40 minutes or until a toothpick comes out with just a few bits on it. Set on a rack and cool completely.
4 envelopes unflavored gelatin
3 cups granulated sugar
1 ¼ cups light corn syrup
¼ teaspoon salt
1 teaspoon vanilla extract
Soften gelatin in ¾ cup water, set aside. In a small saucepan combine ¾ cup water with sugar and corn syrup. Bring to a boil and cook to 252˚F on a candy thermometer to make a hot syrup.
Using a stand mixer fitted with a whisk, beat the gelatin mixture on high while slowly streaming in the hot syrup into the bowl with the gelatin. Then add the salt and extract and beat until stiff peaks form about 15 -20 minutes. Using a greased spatula, spread the marshmallow over the cooled brownies. Cool for 1 hour.
¼ cup butter
3 tablespoons unsweetened cocoa
3 tablespoons milk
1 teaspoon vanilla extract
½ cup chopped pecans
Stir together the first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and 1 tsp. vanilla at medium-high speed with an electric mixer until smooth. Spread over marshmallow, top with pecans. Cover and place in the refrigerator overnight. To serve, cut into 18 squares.
These sweet shells combined with seasonal fruits make a yummy dessert. Egg white and vanilla meringue shells are perfect for holding homemade lemon curd topped with summer fruits.
1 cup freshly-squeezed lemon juice
Zest of two lemons, about 2 tablespoons
¾ cup sugar
12 tablespoons butter, cut into cubes
4 large eggs
4 large egg yolks
Set a mesh strainer over a large bowl. In a medium saucepan heat the lemon juice, zest, sugar, butter, eggs, and egg yolks.
Stir until the butter is melted, then whisk the mixture continuously until the mixture thickens and holds its shape when dropped back down over the rest of the mixture in the saucepan. Pour the warm lemon curd through a strainer into a bowl and cool slightly. Then cover with plastic wrap pressing on the surface of the curd. Refrigerate overnight to cool completely.
4 large egg whites, room temperature
1 ¼ cups granulated sugar
1 teaspoon cornstarch
1 teaspoon pure vanilla extract
1 ½ cups heavy cream
2 tablespoon confectioners’ sugar, plus more
I cup cubed strawberries ad blueberries
Preheat oven to 250˚F. Trace six 3 ½ inch circles on each of 1 sheet of parchment paper. Transfer the sheet of paper to a baking sheet, tracing-side down.
In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites and a pinch of salt on medium-high speed until soft, glossy peaks form. With the mixer running, add granulated sugar, 1 tablespoon at a time. Beat meringue on high until stiff and glossy, about 5 minutes more. Sprinkle in cornstarch and vanilla, gently fold to combine.
Add to a large piping bag fitted with a tip. Pipe the meringue in the center of each of the circles, making a shell shape. Place the baking sheets in the oven and bake until firm and dry to the touch but not browned, 35 to 40 minutes. Turn off the oven and let meringues cool for 2 hours or overnight.
When ready to serve, place the meringue shells on a plate. Fill with the lemon curd and top with the fruit and top with a mint sprig.
Grits aren’t just for breakfast! We love freshly Charred Broccoli served over Buttermilk Parmesan Grits as the perfect summer dinner when served with any grilled meat. You can even cook both the meat and the broccoli on the grill together, then keep warm when you make the grits.
3 tablespoons olive oil
2 heads of broccoli stems peeled and sliced lengthwise into thick steaks
1/2 cup water
½ teaspoon garlic powder chopped
Pinch of Aleppo Pepper
Salt and freshly ground
In a large, cast iron skillet, heat 2 tablespoons of olive oil. Add the broccoli, cut side down, pressing down, and cook over moderate heat until richly browned on the bottom, about 8 minutes. Turn-over and brown the other side. Add the water, cover, and cook until the broccoli is just tender and the water has completely evaporated. Add the remaining 1 tablespoon of olive oil along with the garlic and the pepper and cook uncovered about 3 minutes longer. Season with salt and black pepper to taste, then cover and keep warm.
Buttermilk Parmesan Grits
4 cups water
1 cup whole milk
1 1/4 teaspoons kosher salt
1 cup uncooked stone-ground grits
¾ cup buttermilk
½ cup Parmesan Cheese
2 tablespoons unsalted butter
Bring 4 cups water, 1 cup whole milk, and 1 1/4 tsp. kosher salt to a boil in a medium saucepan over medium-high. Gradually whisk in 1 cup uncooked stone-ground grits; return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until creamy and thickened about 30 to 40 minutes.
Remove from heat, and stir in the buttermilk, parmesan cheese, and butter. Cook until thick, then cover and keep warm until ready to serve.
Shredded Parmesan Cheese
Ladle the grits onto a plate. Top grits with the Charred Broccoli, a sprinkle of shredded Parmesan Cheese, and a pinch of Aleppo pepper; serve with your favorite grilled meat.