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.
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
- 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.
- With a fork, prick the bottom of the pie crust so that air pockets will not form while the crust is baking.
- 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)
- Cook the pie crust in a warm oven of 400 for 13-15 minutes
- When the pie crust is baked and golden, remove it from the oven and let it cool completly.
- Meanwhile prepare the cream:
- In a small bowl, place the white chocolate chips and set aside.
- In another small bowl, warm up the cream by either warming it up on the stove, or by microwaving it for 1-2 minutes.
- 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).
- 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.
- Pour this mixture into a kitchen mixer, add the cream cheese and beat the two until you have a thick lump-free cream.
- Remove the beans from your pie crust, and spread the chocolate mixture in the pie crust.
- Decorate your pie as you like, I used black berries, blueberries and strawberries.
- Cool in the fridge for 30 minutes and serve. Yum, Yum!!!
Bon Appetit and Happy Cooking!!!
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This past June, I had the fun opportunity to go back to my beloved Paris for a wedding. I had so much fun!!! Though I traveled to this town more than i can count, I never get tired of Paris or its surroundings. Besides going to museums, I love to just walk in the streets, sit at cafe and enjoy watching people walk by. While there, I had the chance to go to several restaurants. Some more fancy than others. For lunch we often went to Brasserie because they serve ” quick meals”. Brasseries generally offer similar menus to one another. You will find ” quick fix” such Steak tartare, Duck Confit, Steak frites, Salade nicoise, etc…What I saw on dessert menu for the first time was Fruit Soup. I had been accustomed to see Soups on the dessert menu, but in the past the soups were always a chilled very liquid puree. This time however the soup was more coarse and often included more than one fruit. I like this concept because it is a dessert you can make in advance and do not have to worry about the fruits softening or giving up too much juice.
I love fruit salad and I love, love, love diced strawberries. The problem with serving strawberry salad is that strawberries will give out too much juice if you season them too early. This recipe that I am proposing is a great alternative to diced strawberry salad, and it can be prepared in advance;-)
Ingredients: 1 lb of fresh strawberry, 6 oz of fresh raspberry, 6 oz of fresh blackberry, 4 tbsp of granulated sugar, 4 tbsp of lemon juice.
Dice all the strawberries and place them in a large bowl. Add the raspberries and the blackberries, the lemon juice and the sugar. Stir well and let the fruit rest for a minimum of 30 minutes and up to one day.
Serve chill with/ or without whipped cream and small cookies. Et Voila!!!
Bon Appetit and Happy Cooking!!!
With all the summer fruits available fruits at this time, it is so easy to come up with fun desserts with Patriotic colors. You can make ice cream, cobblers, cupcakes, and much more. The choices are so endless that it was difficult to decide what to make on Independence Day. Since our dinner on July 4th consisted of hamburgers, I wanted to fix something light so cupcakes and cakes were out of the questions. Ice-cream, and sorbet would have been fun to do but since I wanted to spend more times out enjoying my day rather than spending time in the kitchen that’s when i thought of making tartlets. The tartlets that i proposed are made with raspberries and blackberries but you could easily substitute those fruits with different ones, even with blueberries and strawberries if you wanted to stay with the same color scheme.
Ingredients for 8 small pies: 1 pie crust box ( 2 pie crusts are included), 12 oz of blackberries, 12 oz. of raspberries, 8 tbsp of granulated sugar, 2 tbsp of butter melted. ice-cream of your choice ( i used vanilla).
Remove the pie crust from its packaging. Tear each crust into 4 parts, and tear pieces off each of those parts so that each piece is slightly round. Take a large perforated sheet and place a large silpat on top of it. Place each circles of pie dough on the silpat at 1 inch interval. Fold the edges of each circles.
With a pastry brush, brush the pie with the melted butter. Them sprinkle each circles with granulated sugar. Top each empty pie crust with fruits as shown on the picture, and sprinkle with more sugar.
Turn the oven to 400, and cook the pies for 15 minutes. PLace the pies on your guests’ plates, sprinkle some powdered sugar.
Add a scoop of ice-cream either on top of the pie or besides. Et voila!!!
Bon Appetit and Happy Cooking!!!