End of Summer Fruit Stand Pie Party!


You’re pie party is just a few steps away! The perfect end of summer party for everyone!~Amy


End of Summer Fruit Stand Pie Party!

Party menu:

Homemade Pie Preserves:
Fresh Peach and Lemon Verbena*
Fresh Strawberry, Raspberry, and Rhubarb*
Fresh Blackberry, Blueberry, and Basil*
Bourbon Vanilla Custard*

Fresh Fruit:
Sliced Peaches, raspberries, strawberries and blackberries

Sugared Pastry Toppers, recipe follows

Brown Sugar Oatmeal Butter Crumble, recipe follows

Brown Sugar Whipped Cream*

Sugared Puff Pastry Toppers:
Heat oven to 400 degrees
I package purchased puff pastry
Egg + 1 tbsp water beaten
Crystal sugar

Cut each sheet into 9 Squares. Place on parchment lined sheet, brush with egg wash, and sprinkle with sugar. Bake until golden brown 12-14 minutes. Cool.

Sugared Pie Crust Toppers:
Heat oven to 400 degrees
I recipe pie dough, homemade or purchased
2-3 tbsp milk or cream
Crystal sugar

Cut into desired shapes. Place on parchment lined sheet, brush with milk or cream and sprinkle with sugar. Bake until golden brown 12-14 minutes. Cool.

Brown Sugar Oatmeal Butter Crumble:
1 cup flour
1/2 cup sugar
1/2 brown sugar
1/4 tsp kosher salt
3/4 cup oatmeal
3/4 cup cold butter, cut into small pieces

Preheat oven to 350 degrees

In a medium sized bowl stir together flour, sugars, salt and oatmeal. Cut butter into flour mixture until the mixture is crumbly and the butter is pea sized. Spread evenly onto parchment. Bake until golden brown. Or refrigerate until ready to use.

Entertaining Station:

Belham Living Winfield Potting Table
$180, http://www.hayneedle.com

Coral Coast Halstead Outdoor Wood Potting Bench
$250, hayneedle.com

*Recipes and can be found on my blog at http://www.greattastebuds.wordpress.com

Fresh Peach and Lemon Verbena Pie filling!


A taste of summer year round?! With an abundance of fresh fruit, why not turn them into homemade pie fillings! Perfect pies in matter of minutes! ~Amy

Fresh Peach and Lemon Verbena Pie Filling:

6 cups fresh peaches, peeled and sliced
1 cup sugar
1/4 cup cornstarch
1 tbsp lemon juice
2 lemon verbena leaves, snipped or zest of 1 lemon
Dash of salt

In a large bowl toss peaches with lemon juice and snipped leaves or zest. Set aside.

In a small bowl, whisk together sugar, cornstarch and salt.

Pour over fruit and stir until well blended.

Cooked method:
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.

Freezer method:
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.

Makes 1 Quart

Recipe by Amy Richardson

Skewered! A Summer Sandwich Party!


Saddle up, and round up your family and friends for the best darn party of summer!~Amy

Skewered!
A Summer Sandwich Party!

Party Menu:

THE BLUE ROOSTER

Ciabatta rolls, mini or cut into quarters
Roasted chicken, deli style, sliced
Sliced apples, red or green
Blue cheese, sliced or cubed
Butter Lettuce leaves
Long skewers

Dipping sauce:
BLACK PEPPER HONEY MUSTARD

Mustard recipe:
1/2 cup honey mustard, purchased
1/4 cup sour cream
2 tbsp honey
1/8 tsp black pepper

Place all ingredients in a blender or small food processor, and blend on high for 30 seconds or until well blended.

THE COWBOY

Kaiser Rolls
Roast Beef, deli style, sliced
Wisconsin cheddar cheese
Hickory smoked Bacon
Avocado, sliced
Leaf lettuce

Dipping sauce:
HICKORY BBQ RANCH

1 1/2 cups barbecue sauce, Sweet Baby Rays Hickory Brown Sugar, or other purchased brand
1/2 cup Lemon Ranch sauce

In a small bowl, whisk together BBQ sauce and lemon ranch sauce until smooth. Thin with additional lemon juice or warm water if a thinner consistency is desired.

THE CABALLERO CLUB

Sourdough, toasted and buttered
Smoked Turkey, sliced
Honey glazed ham, sliced
Hickory smoked bacon, cooked
Pepper jack cheese, sliced
Avocado, sliced
Beefsteak tomatoes, sliced
Iceberg or leaf lettuce

Dipping sauce:
LEMON RANCH

3/4 cup sour cream
1/4 cup mayonnaise
1 package Hidden Valley Ranch mix
1 cup buttermilk
2 tbsp fresh lemon juice

In a small mixing bowl, whisk together sour cream and mayonnaise. Add mix and blend well. Add buttermilk and lemon juice and whisk until completely blended. Refrigerate until ready to use.

EASY BLACK PEPPER PARMESAN KETTLE CHIPS

Black pepper kettle chips
1/4 cup parmesan cheese, finely grated

Open bag of chips, sprinkle chips with parmesan cheese. Close bag and gently shake to coat.

WATERMELON RASPBERRY FRUIT JARS

6 small jars
6 small skewers
4-6 cups watermelon cubes
1 cup fresh raspberries
1 lime, cut into six wedges
Fresh mint leaves

Place watermelon and raspberries into jars. Top with a lime wedge, mint and serve with a skewer.

HOMEMADE CHERRY LEMONADE

1 3/4-2 cups sugar
8 cups water
1 1/2 cups fresh squeezed lemon juice
1/4-1/2 cup maraschino cherry juice
Crushed ice

In a large beverage jar, dissolve sugar in to water by stirring vigorously. Add lemon juice, add crushed ice and pour juice over the top for a layered look, or stir to mix.

DOUBLE CHOCOLATE ICE CREAM SANDWICH SKEWERS with HOMEMADE HOT FUDGE SAUCE

Short skewers
Purchased chocolate chocolate ice cream sandwiches, Fat Boys
Chocolate Fudge Sauce, recipe follows*

Cut fat boys into quarters, skewer each section through the middle, making a tower. Serve immediately with homemade fudge sauce.

Hot Fudge Sauce:

1/2 cup butter
1 cup semi sweet, bittersweet, milk chocolate pieces, or a combination
1 cup evaporated milk
1 cup sugar
1 tsp vanilla

In a medium sized saucepan, melt butter.
Add chocolates, evaporated milk, and sugar.
Cook over medium heat, stirring until smooth.
Bring to a simmer, remove from heat, and add vanilla.
Mixture will thicken as it cools,

Makes about 2 cups

Recipes by Amy Richardson

Breakfast Raspberry Guava Frozen Yogurt


I had no idea how much I love the flavor of guava untilI went to Hawaii. Paired with the fresh taste of raspberries and a hint of lime it is paradise! ~Amy

Breakfast Raspberry Guava Frozen Yogurt

1 cup raspberries, fresh or frozen and thawed
2 cups guava juice
1 1/2 cups vanilla yogurt
2-3 tbsp sugar or honey
1/4 tsp vanilla
Juice 1/2 a lime

Fresh fruit
Granola

Place all ingredients into a blender, mix on high until well blended. Pour into ice cream maker and freeze according to manufacturer’s instructions or pour into container and freeze until firm.

Serve with fresh fruit and granola.

Recipe by Amy Richardson

Cherry Blossom Ladies Luncheon


Cherry blossoms, spring rolls, iced herbal tea, and a delicious chocolate ending could be your next party! Whether it’s a bridal, baby shower, or book club party, this party menu will be sure to please! ~Amy

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Fresh Lime and Tajin, Watermelon, Pineapple, and Cucumber Salad


 

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Here comes the sun!! With summer heat on the way, keep cool with my favorite summer salad. So simple, but so good! Happy Summer! ~Amy

Fresh Lime and Tajin, Watermelon, Pineapple, and Cucumber Salad

4 cups watermelon pieces
2 cups fresh pineapple pieces
2 English cucumber, peeled and cut into pieces
2 limes, cut into 8 wedges
Tajin spice

In a large serving bowl, layer or mix fruit and cucumber together. Chill until ready to serve.

Serve with fresh lime wedges and spice on the side. Individuals can season with fresh lime and spice to taste.

Makes 8 servings

Recipe by Amy Richardson

Coconut “Pink Lemon” Bars


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Pink Lemons were first discovered in Burbank California circa 1930. They have a green and pink striped skin, with a rose colored inside. Their tart and tangy flavor makes them perfectly pretty for your favorite lemon desserts! ~Amy

Coconut “Pink Lemon” Bars

Crust:
1/2 cup butter
1/4 cup sugar
3/4 cup flour
1/2 cup coconut, fine shredded
1/4 tsp coarse salt

Filling:
3 eggs
1 cup sugar
1/2 cup fresh squeezed Pink Lemon juice
1/2 cup flour
1/4 tsp baking powder
1 drop pink food coloring if desired
Zest from 1 Pink Lemon

Heat oven to 350 degrees

Line a 8x8x2 baking pan with parchment

With an electric mixer, beat butter and sugar together until light and fluffy. Add flour and salt. Mix until crumbly. Press into prepared pan. Bake for 15-18 minutes or until lightly browned.

Whisk together eggs, sugar, and lemon juice. Add flour and baking powder, mixing well. Mix in zest and pour mixture over hot crust. Bake an additional 20 minutes or until lightly browned around the edges.

Cool completely on a wire rack. Remove from pan, dust with powdered sugar, and cut into bars.

Makes 16 bars

Recipe by Amy Richardson

*Pink Lemons are available at currently Trader Joe’s