Posts Tagged ‘cobblers and crisps’

The 4th of July Weekend Begins

July 4, 2009

Its smiles……

IMG_1537and swimming

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and snowcones in the fort…..IMG_1540

and splashes…..

IMG_1547and salads…….

IMG_1543and blueberry crisp for dessert…..

IMG_1545And thats just the fun stuff from yesterday.

MINI CAPRESE SALAD

Ingredients

  • 1 lemon, juiced
  • 1 small clove garlic, grated or minced
  • 1 cup basil leaves, about 20 leaves, plus a few for garnish
  • 1/3 cup extra-virgin olive oil
  • 1 pint heirloom cherry tomatoes, multi colored if available, halved
  • 1 cup bocconcini (bite-sized fresh mozzarella balls), drained, halved
  • Salt and freshly ground black pepper

Directions

Combine lemon juice, garlic, basil in food processor or blender, process and stream in extra-virgin olive oil to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.

This is the original recipe from Rachael Ray.  I used mozzerella pearls and added a bit of lemon zest to the dressing.  Of course way to early here for colored heirlooms cherry tomatoes, so regular ones worked.  Yummy salad with great fresh basil.  Easy to eat for kids and adults alike.

IMG_1542

BLUEBERRY CRISP

Ingredients

  • 6 cups blueberries, rinsed and lightly dried
  • 1 tablespoon cornstarch
  • 1/4 cup sugar
  • Pinch salt

Topping Mixture:

  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/4 cup packed light brown sugar
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup chopped pecans
  • 1/2 stick room temperature unsalted butter, cubed
  • Whipped cream, for topping
  • Ice cream, for topping

IMG_1541

Directions

Preheat oven to 375 degrees F.

Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.

Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.

Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.

This is from the Neeleys and I made no changes at all….no need.  It sure was yummy, but the kids aren’t so sure about cooked fruit.

IMG_1544Happy 4th of July to all.  This was my Mom’s birthday and it always kind of a bittersweet day for me.  But next year My Honey will be home to share it with.

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