Patriotic Fruit Pie


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Happy Labor Day guys!!! And Thank You  Peter J. McGuire and  Matthew Maguire for us giving this day off from work!!!

We have a Labor Day in France called “La Fete du Travail”, but it is celebrated on May  1st, so quite uncertain of the origins of the American holiday, i googled it today. Did you know that this day only became a federal holiday in 1894? The reason why it became one is because the congress wanted to appease the unrest of the American people after riots erupted when a strike against wage cuts went bad. Well, I learned something today;-) and I much enjoyed this day off. I hope that you too have had a fun week-end!

 Unlike many of you who probably ran to the beach one last time this year, we decided to stay home to relax and enjoy the beautiful weather that we missed most of the summer. So what have I done? not a lot… I slept late, worked out and had fun with my family doing nothing.

And today though we are celebrating Labor Day,  I decided that I would not touch my computer and enjoy another lazy day.

Because many of you will be hosting a cook-out today, I thought to share a recipe that is very appropriate for a patriotic event such as Labor Day. It is easy, delicious, quick and looks great. A great dessert for party days such as Memorial Day or even Independance Day.

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Ingredients for 1 pie of about 9 to 10″:

  • 1 pie crust ( you can either make your own ( very easy),, or buy it in the refrigerated section of your grocery store next to dairy)
  • 8 oz of cream cheese at room temperature
  • 8 oz. of ghiradhelli Chocolate Chips
  • 4 oz or about 1/2 cup of heavy cream
  • 1 tsp of vanilla extract
  • 1 box of blueberries
  • 1 box of raspberries
  • 1 box of black berries 
  1. Unfold the pie crust and place it inside your mold. I used the scalloped pie crust, but really the large round mold can work as well.photo 3
  2. With a fork, prick the bottom of the pie crust so that air pockets will not form while the crust is baking.
  3. Spread either porcelaine beads, or dry pinto beans to weigh the pie down while it is baking ( this way it will not fluff up too too much)photo 1
  4. Cook the pie crust in a warm oven of 400 for 13-15 minutes
  5. When the pie crust is baked and golden, remove it from the oven and let it cool completly.
  6. Meanwhile prepare the cream:
  7. In a small bowl, place the white chocolate chips and set aside.
  8. In another small bowl, warm up the cream by either warming it up on the stove, or by microwaving it for 1-2 minutes.
  9. Pour the hot cream over the chocolate chips and set it aside for at least 5 minutes ( the heavy cream will melt the chocolate chips).
  10. With a small whisk, whip the mixture. It should be smooth, liquid and free of lumps. If it is not, place it back into the microwave for 20-30 seconds and repeat until your mixture is free of lumps.
  11. Pour this mixture into a kitchen mixer, add the cream cheese and beat the two until you have a thick lump-free cream.
  12. Remove the beans from your pie crust, and spread the chocolate mixture in the pie crust.photo 4
  13. Decorate your pie as you like, I used black berries, blueberries and strawberries. photo 3
  14. Cool in the fridge for 30 minutes and serve. Yum, Yum!!!photo

Bon Appetit and Happy Cooking!!!

If you like this recipe, I would love for you to subscribe to this blog by entering your e-mail address into the box on the right of this post. Also if you have time, please rate or post a comment. Your comments are always much appreciated. Merci beaucoup et a tres bientot ( thank you and see you soon) ;-)

Lime Panna Cotta


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With Spring around the corner, I fell like a refreshing dessert this week-end.  I wanted  something with light pastel color… What to do??? I thought of a panna cotta, it is light, and refreshing. Today I used lime but you can use any other seasonal fruit.

Panna cotta is one of my favorite desserts, because it requires very few ingredients, it is easy to do and can make some quite amazing looking desserts without efforts. All you need  is find a fun tray to mold your panna cotta into.

Today i used the petal tray from Demarle.

Ingredients for 12 flowers panna cotta:

  • 2 1/2 cup of heavy cream
  • 1/2 cup of sugar
  • 1/4 cup of lime juice
  • 1 pack of gelatin from 
  • zest of 2 limes
  1. Rinse the 2 limes that you will be using.
  2. grate the zest of each lime using a small grater.
  3. Set the zest aside.
  4. Squeeze the juice out of the 2 limes.
  5. In a small bowl, empty the content of 1 pack of gelatin. Pour the lime juice over it and stir. Let it rest for a few minutes until the gelatin expands.
  6. In a medium-sized saucepan, pour the heavy cream, the zest, the sugar and the gelatin and stir.
  7. Cook the mixture over a medium temperature and bring to boil.photo
  8. Cook for 5 minutes.
  9. Then pour the mixture into the container of your choice. I chose to use the petal mold.photo
  10. Place the tray into the freezer for 2-4 hours.
  11. To serve, unmold the flowers onto individual plates, and let the Panna cotta thaw out at room temperature for 30 minutes.
  12. I placed 2 flowers per plate and decorate the plates with some more lime zest.

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Bon Appetit and Happy Cooking!!!

Delightful Fat Free Dessert: Strawberry Napoleon


With January often comes new year resolutions… and that of losing weight. If you are one of those people, this strawberry Napoleon is the perfect dessert for you. It is fat free, easy to make and so delicious you won’t feel that you are on a diet.

Ingredients for 4:

  • phyllo dough,
  • honey,
  • 1 cup of pistachios chopped thinly,
  • 2 cups of strawberries sliced thinly.

  1. Cut 36 rectangles of 2.5 x 4 inches out of one phyllo dough sheet. You may need to use several sheets to cut out those rectangles.
  2. Lay those rectangles flat on the roulpat.
  3. Warm up the honey so it is lukewarm. With a pastry brush, brush the honey over each of those rectangles.
  4. Layer 3 rectangles on top of another and sprinkle powder sugar and pistachios  crumbs.
  5. Transfer those 3 layers rectangles on the large silpat. You should have 12 rectangles in all. Cook for 3-4 minutes at 400.
  6. Remove the silpat out of the oven and let the rectangle cool until they are cold and hard.
  7. Meanwhile slice the strawberries in their width in a bowl, add 1 tbsp of sugar and stir to coat.
  8. To build the napoleon, place one rectangle, layer the starwberries, add another rectangle and repeat. Finish with a layer of the dough. ET voila!!!

Bon Appetit and Happy Cooking!!!