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Showing posts with label Mascarpone. Show all posts
Showing posts with label Mascarpone. Show all posts

WATERMELON STRAWBERRY LIME SLUSH

Watermelon and strawberry slush with a hint of lime for a refreshing summertime treat!

As the first watermelon enters the house, there is a rush of excitement.  Never seen out of season here, everyone gathers to fulfill their prolonged craving.  Three short months in New England, that’s pretty much it.

I actually had no plan to create slushies today, yet I found myself with a giant half watermelon completely frozen.


Because, well… it was in my freezer.

Apparently when you send a 9 year old boy down to the basement because the watermelon does not fit in the kitchen refrigerator, you need to give explicit instructions as to where said watermelon should go.


Which leads me to my advice regarding this drink.  It will make your life a heck of a lot easier if you cut the watermelon before freezing it.  Just in case you weren’t sure.

Watermelons take a really, really long time to defrost.

After hacking into that beautiful partially frozen monster, successfully avoiding a trip to the emergency room,  I tossed it in the blender with some lime juice.  It was good as is, but missing a little something.  In goes some strawberry puree leftover from recipe testing, and it added just the right touch.


I thought it was great, my husband thought it could be a little sweeter (I guess this is now a dessert drink).  So we compromised with just a teaspoon of sugar.  Totally optional, and I think it greatly depends on the sweetness of your watermelon.

Sugar or not, this is the perfect refreshing drink for a hot summer day.

INGREDIENTS
4 Cups Watermelon, Cubed and Frozen
½ Cup Strawberry Puree*
¼ Cup Lime Juice
1-2 Teaspoons Sugar, Optional

PREPARATION
1. Add watermelon, strawberry puree, and lime juice to a blender and puree until slush consistency. Taste and add 1-2 teaspoons sugar if desired for extra sweetness.

Tips
The strawberry puree can be made in the same blender with either fresh or defrosted frozen berries.

MORE DELICIOUS FRUIT RECIPES!








RASPBERRY MASCARPONE TART WITH CHOCOLATE COOKIE CRUST

A dark chocolate cookie crust filled with whipped mascarpone and topped with raspberries.  Perfect for Valentine’s Day!
Do you do anything special for Valentine’s Day?  We really don’t go like to go crazy for this “holiday”, our life is crazy enough 🙂  Although you won’t find us in a restaurant,  maybe I’ll make dessert.   Sometimes I’ll make a heart shaped breakfast for the kids, or some heart shaped cookies.  So creative I know!

Stepping away from the hearts this year, but I definitely think that for Valentine’s Day chocolate is a must!  That’s why I started this tart with a dark chocolate cookie crust.  The rich chocolate flavor goes perfectly well with the smooth creamy whipped mascarpone filling.  Mascarpone cheese is a little indulgent (and challenging to spell!) but what better excuse than love to bake with the best ingredients.

A few simple raspberries are the topping.  I just love the gorgeous color they gave this tart.  I went with a super simple diagonal placement zig-zag type pattern, but feel free to be creative.  If you don’t have a rectangular tart pan, this recipe will also work in an 8″ tart pan.

INGREDIENTS
For the Cookie Crust
½ Cup (3.5 Ounces) Sugar
¾ Cup (3 Ounces) White Flour
½ Teaspoon Baking Powder
¼ Cup Cocoa Powder
½ Teaspoon Salt
8 Tablespoons (4 Ounces) Unsalted Butter, Softened
½ Teaspoon Vanilla Extract
For the Filling
1 Cup Mascarpone Cheese, Softened
1 Cup Heavy Whipping Cream
¼ Cup Powdered Sugar
¾ Teaspoon Pure Vanilla Extract
Raspberries for Topping

PREPARATION
1. Preheat oven to 350 degrees.

2. In the mixer bowl of a stand mixer, stir together the flour, cocoa powder, sugar, baking powder and salt. Add in the softened butter and vanilla extract, mix until it starts to come together in moist clumps. Transfer the dough to a 13¾ x 4½ rectangular tart pan with removable bottom. (An 8" circular tart pan would also work). Press the dough down onto the bottom and up the sides of the tart pan.

3. Prick the bottom of the dough a few times with the tines of a fork, this will help it not bubble up while baking. Place the tart pan on a cookie sheet and then place in the preheated oven. Bake for 15-18 minutes or until the dough looks pale on top. Remove from oven and place tart pan on a cooling rack and allow to cool completely.

For the Filling
1. Add all ingredients to a large mixing bowl. Beat with the whisk attachment on a hand held mixer until stiff peaks form. This can also be done in a stand mixer with the whisk attachment.

2. Scoop the filling into the cooled cookie crust and spread with an offset spatula. Top with fresh raspberries.

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