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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Mini Strawberry And Kiwi Summer Fruit Pizzas

Mini Strawberry And Kiwi Summer Fruit Pizzas (27).jpg

When I started playing around with the idea for this dessert, I wanted to make it as easy as possible so it would be such a major undertaking to complete. Now, of course, you could make your own homemade sugar cookies if you have the time. I wanted to make a dessert you could make in 30 minutes but still gives the impression you spent the good part of a day making this dessert. My Mini Strawberry And Kiwi Summer Fruit Pizzas do just that.

My secret is using a package of ready-to-bake Pillsbury Sugar Cookies. They’ll make the perfect base for my fruit pizzas.

Mini Strawberry And Kiwi Summer Fruit Pizzas (46)

Mini Strawberry And Kiwi Summer Fruit Pizzas (49)

Mini Strawberry And Kiwi Summer Fruit Pizzas (44)

Mini Strawberry And Kiwi Summer Fruit Pizzas (42)

Mini Strawberry And Kiwi Summer Fruit Pizzas (26)

Mini Strawberry And Kiwi Summer Fruit Pizzas (48)

Mini Strawberry And Kiwi Summer Fruit Pizzas (46)

Prep Time: 15 minutes
Cook Time: 1o to 14 minutes
Total Time: 30 minutes
Yields: 12 3-inch fruit pizzas
Equipment: 2 rimmed baking sheet pans, 1 medium-size mixing bowl, 3 small bowls, paring knife, rolling pin, parchment paper, pastry brush

Ingredients:
1 16-ounce package of Pillsbury Sugar Cookies (24 pack)
2 pint of strawberries, hauled and sliced, then sliced into half moons
5 large kiwis, peeled and sliced then sliced into half moons
1 15-ounce container of whole milk ricotta cheese
2 tablespoons of lemon zest, 2 to 3 large lemons
heaping 1/4 cup of powdered sugar plus extra for garnish
1 tablespoon of pure vanilla extract
1/4 cup of apricot jam
2 tablespoons of very hot water
all-purpose flour

Directions:
Preheat oven to 350-degrees F. (If using a non-stick baking pan, bake at 325-degrees F.)

Start by liberally flouring your board and rolling pin. Take two of the raw cookie dough cubes first combining them next, with your hands, form the dough into a ball. Flour the ball of cookie dough and roll out into a circle, 1/8-inch in thickness. Place the circle onto the parchment paper lined baking sheet. Repeat this process completing the entire package of cookie dough.

Bake for 10 to 14 minutes or until or until light golden brown. Remove the cookies from the oven and allow to cool completely.

While the cookies are in the oven, prep and slice the strawberries and kiwi. Place the fruit into separate bowls and set aside.

In a medium-size mixing bowl add the ricotta, powdered sugar, vanilla, and lemon zest, stir to combine.

Once the cookies are cool spoon on 2 tablespoons of the ricotta cream onto the cookie spreading the cream out evenly. Arrange the fruit in a circular pattern as seen in the pictures. Repeat this process for all the cookies.

In a small bowl add the apricot jam and very hot water. Whisk the jam and water together until the mixture has the consistency of a glaze Using a pastry brush, brush the apricot glaze gently over each of the fruit pizzas. This will give a beautiful shine to the fruit pizzas. Refrigerate until you’re ready to serve.

Serve on a dessert platter and garnish with a dusting of powdered sugar.

 

 

 

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Mai Chai Pumpkin Tarimisu

Mai Chai Pumpkin Tiramisu (40)

Mai Chai Pumpkin Tiramisu (41)

Mai Chai Pumpkin Tiramisu (38)

Mai Chai Pumpkin Tiramisu (35)

Mai Chai Pumpkin Tiramisu (1)

Mai Chai Pumpkin Tiramisu (20)

I’ve decided to make a Mai Chai Pumpkin Tarimisu and because we’ll be dining with family and friends, I think this would be a perfect ending to our Thanksgiving celebration.

I wanted to tell you about this AWESOME new spice blend from P.S. Flavor-Spice Blends called Mai Chai. I suppose I’d describe it as a warm combination of spices that works perfectly in coffees, smoothies, and even ice cream.

           P.S. Flavor-Spice Blends by Pam Smith, RDN.
Pam Smith, with daughter and moderator Nicole Smith Talbott, hold monthly Facebook Live classes for P.S. Flavor Club. Available are 3-month seasonal kits, you can go to www.psflavorclub.com. or https://m.facebook.com/psflavor

Mai Chai Pumpkin Tiramisu (32)

 

Prep: 50 minutes
Total Time: 5 hours 10 minutes
Yields:  9 servings per pan
Equipment: 9 x 11  baking dish or 2-disposable 9 x 9 pans with lids, 3-quart saucepot, heat-proof mixing bowl

Ingredients:
Pie Filling:
5 large egg yolks
1/4 cup granulated sugar
1/2 cup Kahlua (coffee liqueur)
8-ounces mascarpone cheese, room temperature
1 15-ounce can pumpkin puree
1 cup whipping cream
1/2 cup loosely packed brown sugar
3 teaspoons vanilla extract
1 teaspoon Mai Chai Spice

Espresso Syrup:
2 teaspoons instant espresso
1 1/2 cups water
1 teaspoon Mai Chai Spice
1/2 cup brown sugar
1 teaspoon Kahlua

Tiramisu Ingredients:
4 7-ounce packages Alessi Lady Fingers
1 bar of semi-sweet chocolate for grating
2 boxes of Turtle Pecan Biscottis, crushed

Directions:
The Espresso Syrup:

Bring 1 1/2 cups of water to a boil in a small saucepan. Remove the pan from the heat and slowly add the instant espresso powder, stir until dissolved. Add the brown sugar, Mai Chai Spice, and Kahlua and stir until the sugar has dissolved completely about 2 minutes. Set aside to cool.

Pie Filling:
Start by making a do-it-yourself double boiler:
Bring some water to a boil in a 3-quart saucepot, then reduce the heat to a simmer. Place a heatproof mixing bowl on top leaving 2 to 3-inches of space between the water and the bottom of the bowl.

Place the egg yolks in the mixing bowl. Add the granulated sugar and whisk until the yolks start to turn pale. Place the mixing bowl on top of the saucepan with the simmering water. Slowly add the Kahlua and whisk to combine. Cook over the simmering water, using a rubber spatula to scrape the bowl, until thick, about 4-5 minutes. Remove the bowl from the heat, cover with plastic wrap and refrigerate until cool, 30 minutes.

Place the mascarpone cheese and pumpkin puree in a large mixing bowl and stir until smooth. In a stand mixer fitted with the whisk attachment, combine the whipping cream, brown sugar, vanilla extract, and Mai Chai Spice. Whip until not quite stiff peaks Add the whipped cream mixture to the pumpkin mixture, followed by the chilled egg mixture. Fold gently until well mixed. Cover and refrigerate for 1 hour.

Fill a large plastic bag with the biscotti. Using a meat mallet, break up the Turtle Pecan Biscottis. They do not have to be finely crushed.

To assemble:
Arrange the ladyfingers in a single layer in the two 9 x 9 pans, braking as necessary to fit. Spoon 2 teaspoons of the espresso syrup over each ladyfinger. Add a third of the chilled pumpkin filling mixture on top and spread into a thin layer. Grate over a thin layer of the chocolate.

Repeat this process one more time in each pan, finishing with the crushed Turtle Pecan Biscotti. Cover and refrigerate for a minimum of 4 hours.

Note: Best eaten with 24 hours, any longer the Tiramisu will start to break down.

 

Mocha Chili Spiced Asparagus

 

 

 

 

 

 

 

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Berries And Ricotta Crostata-Updated

Berries And Ricotta Crostata-Updated (1)

I decided to update this recipe for two reasons. First, phone cameras are so much better now. Second, my baking skills have improved. Crostata is a rustic looking pie. It’s formed by folding the edges over the filling.

I think that my Homemade Pie Crust is perfect for this recipe. To get my Homemade Pie Crust recipe click on the link at the bottom of this post.

I made the dough the day before so all I really needed to do was to make the filling. Once the filling was made, I just rolled the dough out and baked.

Berries And Ricotta Crostata-Updated (4)

I think that Homemade Pie Crust is perfect for this recipe. I made the dough the day before so all I had to do really was to make the filling. Once I did that, I just rolled the dough out and baked. For my Homemade Pie Crust recipe, click the link at the bottom of this post.

Yields: 6 servings
Prep Time: Cooking the filling 7 minutes
Inactive Prep Time: 30 minutes
Cook Time: 25 to 30 minutes
Total Time: 37 minutes
Note: This does not include the time for making the dough.

Ingredients For Filling:
1 pint of raspberries, reserve 5 raspberries for garnish
1 pint of blackberries, for garnish
1/4 cup water
1 teaspoon Chambord Liqueur (raspberry liqueur)
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon *arrowroot (or cornstarch)

1 15-ounce container Ricotta cheese, cold
1 cup confectioner sugar
1 tablespoon pure vanilla extract
zest of one lemon

egg wash, 1 large egg beaten with 1 tablespoon of water
2 tablespoons of Sanding sugar (or Turbinado sugar)
1 sprig of fresh mint for garnish

Directions:
Place the Ricotta into a large bowl. Add the vanilla extract, lemon zest, and powdered sugar, mix to combine. Place back into the refrigerator until needed.

The day before:
Make the dough for the pie crust. There is a link at the bottom of the page for my Homemade Pie Crust

Preheat oven to 425-degrees F. Line a sheet pan with parchment paper.
To make the filling:
In a small saucepan, on medium heat, place the raspberries (reserve 5 raspberries for garnish), add water, granulated sugar, and lemon juice. You will see the berries start to burst and release their juices, 3-5 minutes. Next, add the *arrowroot (or cornstarch), stir well and bring to a boil. Lower the heat, and simmer for 2 minutes. Refrigerate for 30 minutes, until completely cooled.

Roll the pastry into a 12-inch circle on a lightly floured surface. Ladle the thicken raspberry mixture onto the pastry, leaving a 1 1/2 inch border all around. Fold the border up over the filling pressing and pleating if needed. Place big dollops of the Ricotta mixture onto the filling, here and there. Brush the pastry edges with egg wash. Sprinkle just the edges with Sanding or Turbinado sugar. Using the parchment paper, carefully transfer the pie onto a rimmed baking sheet. Bake for 25 to 30 minutes, until the pastry, has browned and the filling has thickened. Cool for 30 minutes.

Garnish with fresh berries and sprigs of mint.

*arrowroot: a starch (similar to cornstarch) obtained from the rhizomes of several tropical plants.

Serve at warm or at room temperature.

 

Homemade Pie Crust

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