Fruit & Cheesecake Parfaits

I've been in transition the last few weeks.  I finished up my school year, spent a few days in Madrid, headed home for summer, and then spent several days dealing with the repercussions of travel and jet lag.

Madrid was lovely.  The weather was perfect.  The streets were beautiful and full of interesting people.  And, the food wasn't too shabby. (Minus one nasty empanada. Bleh.)

I particularly enjoyed the churros and chocolate. Oh, hello.  Freshly fried churros + chocolate to dip them in?!  Genius.  Those Spaniards really nailed it on the head with that one.

And now on to these delicious fruit and cheesecake parfaits . . . The perfect treat for summer.

This post is LONG overdue.  Like, I made these in March for book club, overdue.  But, regardless of how late I am, this recipe is worth sharing.  These parfaits are simple (always a favorite recipe attribute of mine), beautiful, and semi-healthy since they are mostly fruit.  Use fruit that is in season and won't cost you a fortune.

And, speaking of book club, have you read eleanor and park?  Good read.

FRUIT & CHEESECAKE PARFAITS

• 2/3 cup heavy cream
• 3/4 cup powdered sugar (divided)
• 8 ounces cream cheese
• 1 teaspoon vanilla
• 2 tablespoons milk
• fresh fruit: blueberries, kiwi, mango, and strawberries

Using a stand mixer with the whisk attachment or a hand mixer, beat the cream until it begins to thicken.  

Add in 1/4 cup of powdered sugar.   

Continue to beat mixture until stiff peaks begin to form.


NOTE:  Stiff peaks = the cream holds its shape and stands up straight when beaters are removed.  Be sure you've got stiff peaks, otherwise your cheesecake mixture will be too soupy.   

Set aside in refrigerator.  

Beat cream cheese until it is smooth. 

Add in remaining powdered sugar, vanilla, and milk.  

Gently fold in the whipped cream until just combined.  

Place fruit in the bottom of the glass, followed by a layer of the cheesecake mixture.  

NOTE:  I put the cream cheese mixture in a pastry bag and piped it into the glasses.  It was easier and didn't muck up the glasses.  

Continue layering.  Finish with fruit on top.  

Here's a 4th of July version I made recently.  Fun and festive.

Source:  Glorious Layered Desserts by Glory Albin 

Raspberry Ice Cream

I haven't been the best blogger lately.  Probably because I haven't been cooking much because I'm getting ready to move abroad.  Who knew that leaving the country could be SO MUCH WORK?!  It is.  And, when I'm not packing or stressing out about leasing my condo or getting an international driving license or making a trip to the storage unit, all I want to do is play with my cutie-pie nieces and nephews or do fun things with friends or go out to lunch or take a nap.  I'm so glad that it's summer and I have time to squeeze most of these things in. 

So, what I'm saying is, I might continue to be a less-than-my-best blogging self for a little longer.  I fully intend to continue to share my favorite recipes once I'm settled and have a handle on my new life and job, but I'm guessing that's going to take a few weeks (or months?).

And now . . . raspberry ice cream. 

Most summers I go berry picking with my sisters.  Sadly, I didn't go this year, but I did purchase some fresh raspberries from a local farmers market.  When I have fresh raspberries, I like to put them to good use by making this scrumptious ice cream.   

Now, let's start off by talking ice cream makers/machines/freezers.  There are lots of options out there and which one you use doesn't really matter as long as you know how to work it properly.  I have a KitchenAid ice cream bowl attachment.  It's a bowl that you freeze and use on your KitchenAid mixer.  I like it because I don't have to store a whole additional appliance.  I just always keep the bowl in the freezer so it's ready to go and so I don't have to find a place to keep it since I'm really limited on kitchen space.  I'm including some important tips and reminders about my ice cream bowl below the recipe, mostly for myself, so I don't have to track down the user manual and so I don't make the same mistakes that I have in the past. 

And, here's a little tip that you might find helpful regardless of what kind of ice cream maker you're using:  if you don't like the texture of the final product (this has happened to me a few times), use the ice cream to make milkshakes.  I actually think I've worked out the kinks for texture issues and have included those tips in this recipe, but if you happen to run into this problem, shakes are a good way to go.   

BEN & JERRY'S RASPBERRY ICE CREAM
yields:  1 generous quart

• 2 cups fresh raspberries
• 1 1/2 cups sugar, divided
• juice of 1/2 of a lemon
• 2 cups whipping cream
• 2 eggs
• 1 cup milk

Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl.


Refrigerate for 2 hours, stirring every 30 minutes.  


Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.  


Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.


Pour in the heavy cream and milk and whisk to blend.


Add raspberries and juices to the cream mixture. 


Refrigerate berry/cream mixture for an hour. 


Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.


Reminders for KitchenAid Ice Cream Attachment

• Store the freeze bowl in the freezer for a minimum of 15 hours. 
• Chill the ice cream batter before putting it in the ice cream mixer. 
• Set the mixer on the lowest speed and pour the ice cream into the free bowl WITH THE DASHER RUNNING. 
• Mix for 20-30 minutes or to desired consistency.
• If the dasher begins to slip and make a clicking noise, the ice cream is done. 
• Add any solid ingredients (fruit, nuts, candies, chocolate chips) in the last few minutes of the mixing process.
• Remove ice cream from freeze bowl and store in an airtight container in the freezer for 2-4 hours before serving. 
• Batter volume grows significantly during the conversion process.  Batter should only fill about half of the bowl when starting the mixing process. 

Source:  Ben & Jerry's Ice Cream Book

Summer Berry Crisp

One of my co-workers, Suzanne, is a fellow food lover and often passes along recipes.  I love it because she's usually already tested the recipe and includes tips.  Thanks Suzanne!

 

This is a goodie and perfect for this time of year.  When she made it she used all blackberries and raved about the results.  I followed the recipe and used the three different berries only because I didn't have a good spot for blackberry picking.  It was delicious, but I will, at some point, try the straight blackberry version.  Also, this makes for a great breakfast the day after!   

 

 

 

 SUMMER BERRY CRISP

• 2 cups blueberries
• 2 cups blackberries
• 2 cups raspberries
• 1/4 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon cinnamon

Crisp topping:

• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup sugar
• Pinch of salt
• 1/2 cup (1 stick) unsalted butter, melted

 

Preheat the oven to 350°F.

 

 

Gently combine the berries with the sugar, flour and cinnamon; place in the baking dish.

 

 

NOTE:  Use something that is deep enough that the crisp won't bubble over like a 9 inch square pyrex.  You could also make individual servings in ramekins.

 

 

Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl.

 

 

Add melted butter until topping resembles coarse meal.

 

 

Sprinkle evenly over the berries.

 

 

Place the baking dish on a baking sheet.

 

 

Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 45 mintues to 1 hour.

 

 

Serve in dessert bowls with vanilla ice cream.

 

 

Source:  Epicurious

 

 

Oh, and there were leftover berries and my friend had brought me an amazing loaf of homemade French bread so I made this French toast the next day.  Thanks for the delicious bread, Kelly!! 

 

 

Fish Tacos

There are lots of variations of fish tacos, but I like this one the best because it's pretty easy.  This recipe if from a food blog that I often read called A Bountiful Kitchen. 

My favorite part of these fish tacos is the pineapple/mango salsa.  I love the fish combined with the fruitiness of the salsa.

PINEAPPLE & MANGO SALSA

• pineapple
• mango
• cilantro
• red onion
• fresh lime juice
• salt and pepper

Sorry to be annoying and not include specified amounts, but this one is really just according to taste.  I just tend to work with what I have.  If you only have pineapple, that's fine or vice versa with the mango.  I really like using both though.  Trader Joe's sells a tropical fruit medley with both pineapple and mango.  I usually buy that because I don't need to make a ton of the salsa.



FISH TACO WHITE SAUCE

• 1 cup sour cream
• 2 tablespoons mayo
• 3 tablespoons taco seasoning
• cilantro, chopped
• milk  

Place the sour cream, mayo, taco seasoning and chopped cilantro in a bowl.

Mix together until blended.

Thin with milk until it is a good consistency to drizzle over your fish tacos. 



FISH

• 1-2 pounds of fish (I like tilapia)
• fresh lime juice
• salt and pepper

Squeeze the juice of one lime over the fish fillets.

Generously season with salt and freshly ground pepper.

Grill over low heat about 5 minutes on each side on a barbecue grill that has been generously greased.

OR:

Broil in the oven for about 7 minutes.

Check to see if the fish is done by flaking with a fork. If the fish flakes apart easily, it is done.

OTHER THINGS YOU'LL NEED

• corn tortillas
• cabbage, thinly shredded

VARIATION:

I get frustrated with corn tortillas.  I've tried all the tricks to get them to not fall apart and have tried a bunch of different brands.  If this sounds familiar, try making a fish taco tostada instead.  Prepare a crispy, cheesy, corn tostada found here and then build your fish taco on top of it:  fish, shredded cabbage, white sauce, and pineapple & mango salsa. 

And ta-da!

Chicken Tostada Salad

My cousin Hannah has a cute blog here.  I love that she gives a verdict on every recipe she posts.  I've found some definite keepers, including this one, on her blog.  Thanks, Hannah!

This tostada salad is light and refreshing, yet substantial and filling; I love it in the summer!  I like that the ingredients are simple and fresh.  Also, sometimes I hate having to spend a lot of time on a salad dressing, this is SO easy, another reason I love this recipe. 

• 4 corn tortillas
• olive oil
• 3/4 cup Monterey Jack cheese, grated
• 1/2 small red onion, diced small
• 1/2 teaspoon chili powder
• 1 garlic clove, minced
• breast meat from 1 rotisserie chicken, torn into bite-size pieces
• kosher salt and pepper
• 1-2 tablespoons plus 1 teaspoon fresh lime juice
• 1/2 head lettuce, shredded
• 1 tomato, seeded and chopped
• 1 avocado, halved, pitted, peeled, and diced small
• fresh cilantro, for serving

Preheat oven to 400. Lightly brush both sides of tortillas with oil and place on a cooling rack placed on a baking sheet.

 

 

Bake until golden and crisp, 10 minutes.

 

 

Divide cheese among the tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes.

 

 

Heat 1 teaspoon oil in a large skillet. Add half the red onion and cook until softened, about 3 minutes.

 

 

Add chili powder and garlic and cook until fragrant, 30 seconds.

 

 

Add chicken and 1/4 cup water and season with salt and pepper.

 

 

Cook stirring frequently, until chicken is warmed through and water is almost evaporated, 2 minutes.

 

 

Stir in 1 teaspoon lime juice and remove from heat.

 

 

In a large bowl combine lettuce and 1-2 tablespoons lime juice; season with salt and pepper.

 

 

Toss well to coat and divide among tortillas.

Top each tortilla with chicken mixture, tomato, avocado, remaining onion and cilantro.