As I sit down to write these recipes tonight, I’m absorbing all the smells, sounds and sights of this time of year. I can hear and feel a slight rumble of pre-4th of July fireworks in the background, followed by car alarms. Fireflies flicker outside my window and I can see the neighbors kids playing man hunt on the lawn. My skin still has the sweet smell of suntan lotion and sand and as I climbed the stairs to the second floor, I can’t help notice that even in this new house, the upstairs “summer smell” is the same as my childhood home. It’s a smell that flashes me back to summer sleepovers, when my cousins and I ran up the stairs to grab sheets and pillows to bring downstairs to build forts in the air conditioned living room. Then there is taste. What does summer taste like? Salty beach lips… grilled corn in your teeth… burnt marshmallows… ice cream and the mushy bottom of a waffle cone… charcoal flavored everything… and the sweetest, most colorful blue and red berries with bright, white fresh whipped cream. Happy 4th of July :c)
Raspberry Mousse Pie
Adapated from: http://www.marthastewart.com/352652/raspberry-mousse-pie
- Nonstick cooking spray
- 7 graham crackers
- 3 tablespoons fresh lemon juice
- 2 1/4 teaspoons powdered gelatin (from one 1/4-ounce packet)
- 5 cups fresh raspberries (about 1 1/2 pounds)
- 1/2 cup plus 2 tablespoons sugar
- 2 cups cold heavy cream
- Coat a 9-inch square metal baking pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
- Arrange graham crackers in 1 layer in pan, breaking them to fit if necessary.
- Place lemon juice in a small bowl and sprinkle with gelatin on top. Let gelatin to soften for 3 minutes.
- Puree 2 cups raspberries and strain seeds. Discard seeds and collect 1 cup of strained puree.
- In a saucepan, simmer raspberry puree and 1/2 cup sugar over medium heat until bubbles form at edge. Add gelatin mixture and stir until gelatin dissolves, about 1 minute. Let cool to room temperature completely otherwise it with melt the whip cream.
- Beat cream and 2 tablespoons sugar until firm stiff peaks form.
- With a rubber spatula, gently fold cooled raspberry puree mixture into whipped cream. Pour over graham crackers. Smooth top, cover and refrigerate until set, about 2 hours (or up to overnight).
- Using parchment, gently lift pie out of pan and cut into pieces with a sharp knife, cleaning it in between cuts. Top each piece with whole raspberries and transfer to a serving platter.
Blueberry Buttermilk Scones
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 4 ounces (1 stick) cold unsalted butter, cut into small pieces
- 1 1/2 cups blueberries
- 1/2 cup low-fat buttermilk
- 1 large egg, plus 1 egg for egg wash
- 1/2 teaspoon pure vanilla extract
- coarse sugar, for sprinkling
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or tinfoil.
- Whisk together dry ingredients (flour, granulated sugar, baking powder, and salt) in a bowl. Cut in butter with a pastry blender or rub it in with your fingers until mixture has the texture of coarse meal with visible chunks of butter. Carefully stir in blueberries.
- Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough just comes together.
- Flour a clean work area and gently knead dough once or twice to form a ball. Press dough into a 1-inch-thick round and cut into 12 wedges.
- Beat egg and a splash of water or buttermilk with 1 egg and brush over scones, then sprinkle with coarse sugar.
- Place scones on baking sheet and bake until golden brown about 20-22 minutes. Cool scones on a cooling rack.