Wine, Coffee, Dessert and Conversation

Well hello there! I'm glad that you are still here... lots of long breaks posting this past year, and for that I apologize. But 2011 is on the horizon, and that means another chance to get back on the regular posting schedule.

This year has been a rocking and rolling one. Ups and downs, highs and lows. But always, ALWAYS blessed.



Today was especially wonderful because my cousin from Boston came to visit us here in Florida! After a day of local sightseeing, a great burger lunch at a diner and a trip to the beach, we came home ready to start a great home cooked dinner.

We had the familiar baked chicken, jasmine rice and steamed broccoli dinner. My sister's homemade gravy transported all of us to a gastronomic Nirvana! It's funny how simple wholesome foods feed our appetites as well as our souls.

While I most often make dessert from scratch, I wanted more than ever to spend time talking and catching up with my cousin. So, I created a colorful spread of sweet nibbles and fresh and ripe fruits to enjoy around the table as conversation, coffee and wine flowed.



Great, simple food. Beautiful arrangement. Loving and funny conversation. Just perfect!

Here's to 2011 and to you!

Summer Peach and Blueberry Cream Tart

It has been an action packed and AWESOME summer. My eldest son married and I now have a wonderful new daughter. AND: My first grandchild was born. So much love and blessings and joy!

This has also been a great summer for fresh peaches. So, our family continues to enjoy them while they are at their peak flavor. I didn't really have a recipe,so with a "wing and a prayer" I combined flavors that I thought married well. It turned out really great and was quite easy to assemble. I hope you will try it.





Summer Peach and Blueberry Cream Tart

Heat oven to 350 degrees.

Crust:

2 cups AP Flour
1/4 c. Powdered Sugar
1 tsp. Kosher Salt
1 Stick Cold Butter
3 to 5 Tbsp. Ice Water

Mix all dry ingredients in a bowl. Using a box grater, grate the cold butter into the flour mixture. With a fork, coat all of the flour shards well. Slowly add ice water one tablespoon at a time. Stir with fork between addings. When dough begins to hold together when light squeezed in your palm: you are done. Gather mass together, wrap in plastic wrap and refrigerate for an hour.

Cream filling:

1 block of room temperature cream cheese
zest of one lime
1/4 cup sugar
1 tsp. vanilla extract
2 Tbsp. AP flour

Mix all ingredients with a hand mixer until smooth and creamy. Set aside.

Assemble:

Press dough into tart pan. Aim for a uniform thickness on the bottom and ridged sides. Spread cream cheese mixture evenly over dough. Refrigerate while you prep the fruit.

Slice fresh peaches into uniform slices.

Remove tart from refrigerator and arrange peach slices on the surface of the filling. Add blueberries. Top with 2 Tbsp. sugar.

Bake 60 to 75 minutes, or until crust is golden brown and beginning to pull from tart pan sides.

***Allow to cool to room temperature before serving***
***Refrigerate all left overs**** (This tart is FABULOUS cold from the refrigerator, too!

Think that looks sweet? Here's my little grandson:



He was quite comfortable in my arms. Love!

I Did It!

A few months ago, Cookie Baker Lynn posted a blog that I could have written word for word myself. Like her, I love to be in the kitchen creating and trying new things. The problem? Also, like her I cannot always be in the kitchen on a given schedule. Sadly, after joining the Daring Bakers and participating with much fun and successs... I found that my opportunities to bake and cook often did not fit the challenge time tables. I was forced to admit that although the desire was there, often the time was not.

I was psyched when she posted about a new Un-group!

I have always wanted to make a homemade German Chocolate Cake. But for some reason, I've always been intimidated working with baking chocolate, egg whites and homemade fillings. The classic recipe includes all three! Yikes





So... a little egg separating, chocolate melting and creaming of butter and sugar I was on my way!





Methodically, I worked my way through adding the egg yolks, chocolate, and alternating the dry ingredient mixture with buttermilk. I confess, it wasn't hard! I just had to concentrate a bit.






Pans were prepared, then I turned my attention to whipping egg whites and then folding them into the batter. At last: divide the batter into three pans and bake!





All that was left was to make the Pecan Coconut Filling and Frosting.





I did it! I filled and topped the cake with the classic filling. The sides were frosted with my standby chocolate frosting. I did it, and the family cheered!