summer desserts

VeraBlue

VeraBlue

Head Mistress
Seems I cannot keep key lime pies in the house! The lemon bars are flying out the same way. Yet, I make a beautiful red velvet cake and it gets stale before I can sell it all.

I'm also doing mini pecan pies. Seems anything with fruit is doing well.


What are your favourite 'go to' desserts for the summer?
 
From scratch a nice sweet and tart lemon meringue pie, cherry pie, strawberry rhubarb pie, peach pie.
 
That depends upon which fruit is available. Right now I'm picking boysenberries and added raspberries and blue berries to the bowl. Added a little sour cream and sugar. That will go on fruit cups for desert tonight.
 
I love a good Coconut Cream Pie, with the custard made from canned coconut milk.

While I normally deplore strawberries (PeppA likes EVERYTHING to be strawberry, jelly, jam, ice cream, yogurt, cough drops, etc.), I do like a good strawberry shortcake. Being from OK, that means pound cake, not shortcake, strawberry topping, and lots of whipped cream. PeppA is from Michigan, and she likes biscuits. At the country club (that I left a couple weeks ago), they had one that used croissants, and had a good pastry cream in addition to the strawberry topping and whipped cream. That was some really good eating!

Since summer is here a few weeks early, I may have to bust out an ice cream maker (or buy one) and start making homemade ice cream again. I can make a good vanilla bean, strawberry, cookies-n-cream, mint chocolate chip, and butter brickle.
 
We don't eat a lot of dessert, but a co-worker's wife makes Paula Deen's orange brownies (or orangeries, as we call them). They're addictively good.

Last week, I made a trifle for a crowd with angel food cake, lemon pudding, and a mixture of strawberries, blackberries and raspberries. It was delicious.
 
Allen, tell me more about the croissant strawberry shortcake, please. I like the idea of a staple dessert done with a twist.
 
VB. I kind of like a mix of juicy fruits this time of year. Cantaloupe, Honeydew, grapes or scuppernongs, watermelon, maybe some peaches. Also like the tropical fruit mixes as long as they are juicy.
By the way, if that Red velvet keeps getting stale, send it to me. Red Velvet is just about the only type of cake I like.
 
What a great idea, Mama!

My favorite is Lemon Chiffon Pie. It's soooo light and refreshing.
 

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i stick to fruit (luv it when i freeze it) & freeze-pops; rita's ices; not much of a dessert person as i much prefer salt to sweet
(i find sugar to be cloying-)
 
Vera, do you have a recipe posted for your lemon bars?

My mother and aunt LOVE them, and I have not been able to replicate my great-aunt Stella's recipe.

Lee
 
Mostly, I like fruit or ice cream-based desserts.

Grilled banana splits (saw a recipe somewhere that included Rum), grilled peaches & ice cream, strawberry tarts or crostadas (w/ mascarpone), etc.

Here's a blast from the past from M. Bittman for:

No-Bake Blueberry (ricotta) Cheese Cake bars

[ame]http://www.youtube.com/watch?v=uYWjKidEbDQ[/ame]
 
Vera, it was a LARGE croissant, about 6" in diameter, sliced in half like you would to make a sandwich. The croissants were made in-house by the Exec. Chef. One of the banquet cooks made the pastry cream, which was just a basic vanilla pastry cream. Someone else, not sure who, possibly the same banquet cook, made the strawberry sauce from scratch in-house. There was whipped cream, also made fresh daily, from scratch, real cream, in-house. To assemble the dessert, the bottom half of the croissant was placed on a dessert plate. Pastry cream (and a lot of it) was spread over the bottom half, and strawberry sauce was ladled over that. Whipped cream was piped over the sauce. The top half was placed on top, possibly at an angle, askew. Powdered sugar was dusted over all, and a rosette of whipped was piped on the side, with a fanned strawberry and a sprig of fresh mint.

Unfortunately, I do not have a picture. These things were HUGE. More like dessert for two. They were also extremely good! Unfortunately, they just didn't sell that much.
 
Vera,

This is a seemingly odd recipe but it makes for an awesome blackberry or raspberry cobbler. I would think it could be transposed to single serve ramekins instead of a baking dish. It has always turned out great for me. Have lots of French vanilla on hand!

COUNTRY BLACKBERRY COBBLER

4 tablespoons butter or margarine, room temperature
1/2 cup sugar
1/2 cup milk
1 cup flour
1 cup sugar
1 tablespoon baking powder
3 cups berries, washed and drained
1 cup cold water

Preheat oven to 350. Cream butter and sugar until fluffy. Whisk in the flour, then the milk. Spread in sprayed pan. Sprinkle berries on top and then pour cold water over all. Bake about 45-50 minutes, or until top is light golden. The blackberry cobbler will be a bit runny at first, but then thickens as it cools.
 
It's got to be a tiramisu I made for my mums birthday, had orange zest and chocolate in it. Was very good indeed.
 
abi_csi said:
It's got to be a tiramisu I made for my mums birthday, had orange zest and chocolate in it. Was very good indeed.
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Luv Tiramisu. Could you share your recipe?

Leni, re what size pan: Since it is an unbaked desert, lay your ladyfingers out, divide in half if it's two layers, measure across, & place in whatever pan it will fit in.

A different take on tiramisu - one is strawberry tiramisu (on the california strawberries site), & another is ice cream tiramisu (on Woman's day site?), using (coffee) ice cream & Kahlua in place of mascarpone.

Now, I'd love some tartufo!
 
On a lighter note, I came across a recipe for buittermilk sorbet/granita w/ balsamic strawberries. Sounded like a good way to use up buttermilk & a different creamier take on granita. Will give it a go when I have room in the freezer.
 
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