Fourth of July Sweets

Hopefully you have your decorations set for the fourth of July; now to work on your menu. These are the prettiest desserts around. I haven't made any of these, but they come from Martha Stewart and Ina Garten, and what food from them isn't good? Let me know if you end up making these, and tell me if they are a hit or miss. Happy Fourth of July!

Click the picture to link to the recipes.Above from Ina Garten
Above from Pillsbury
Above from Better Homes and Gardens

Above from Martha Stewart.

Watermelon Water

While we were in San Francisco, Scott and I had watermelon water. It was so cool and freshing, and it would be perfect to break out on these hot days. Here is the recipe:
Ingredients:
*4 cups cubed seedless watermelon
*4 cups cold water
*1/2 sugar (or to taste)

Directions:
Add 2 cups of watermelon and 1 cup of water to the blender. Pulse until the water melon is smooth. Sample some so that there are not any larger pieces. Pour this mixture into a larger pitcher and repeat the previous steps. Then add 2 cups of water and sugar to taste to the blender. Pulse until the sugar has dissolved, and add this to the watermelon mixture. Refrigerate until cold, and enjoy!

Festive Fourth of July Decor

Happy Fourth of July! Here are some ideas to get you started!

Above From Hostess with the Mostess

Above From Better Homes and GardensAbove From Country Living

Above from Martha Stewart

San Francisco

My husband and I just came back from San Francisco. Here are some of the highlights of our trip.Here we are on the famous cable cars.
This is the ferry back to San Francisco from Sausalito. The Golden Gate Bridge is in the background. We made it to the first division.
This is me as we leave Sausalito. It was such a fun little town.

In the background is Lombard Street... the most crooked street in America.This picture was taken in Muir Woods just outside of Sausalito. We rode the ferry from San Francisco and took a bus to the Red Wood Forest...so much fun!

This is the Golden Gate Bridge in the background. It was so cold and windy that day!

These are the penguins at the Science Museum.

This is the indoor rain forest at the Science Museum. There were colorful birds and butterflies everywhere.

We had a wonderful time!

Lovely Decks and Patios

Can't you just imagine yourself outside with a nice cold lemonade...mmm.
Photos compliments of Better Homes and Gardens

Lime Tart with Berries

Have you been looking for the perfect summer dessert to take to a party? I guarantee that this will not fail. It received ooo's and ahh's from family members and neighbors alike. It takes a little time, but it's not hard. Just make sure you use fresh ingredients. This recipe is adapted from this Bon Appetite recipe. The only difference you'll find is the jam that goes on top. I left it off because I forgot, but I think it was simply marvelous without.Ingredients:

Lime Curd:

*3 large eggs*
*3 large egg yolks*
*1 cup sugar*
*3/4 cup fresh lime juice*
*6 tablespoons butter, cut into 6 pieces*

Crust:
*1/2 cup unsalted butter, room temperature*
*1/4 cup sugar*
*1 large egg yolk*
*1 1/4 cups all-purpose flour*
*1 large pinch salt*

Topping:
*1 6-ounce container of fresh raspberries*
*1 6-ounce container of fresh blackberries*
*1 6-ounce container of fresh blueberries*

Preparation:

Lime Curd:
Set fine metal strainer over medium bowl and set aside. Whisk eggs, egg yolks, and sugar in another medium metal bowl to blend. Whisk in lime juice. Set bowl over large saucepan of gently simmering water (do not allow bottom of bowl to touch water). Whisk constantly until curd thickens and instant-read thermometer inserted into curd registers 178°F to 180°F, about 6 minutes. Immediately pour curd through prepared strainer set over bowl. Add butter to warm strained curd; let stand 1 minute, then whisk until blended and smooth. Press plastic wrap directly onto surface of curd, covering completely. (This helps a film to not form on the curd.) Refrigerate until cold, about 4 hours. DO AHEAD Lime curd can be made up to 2 days ahead. Keep chilled.

Crust:
Using electric mixer, beat butter and sugar in medium bowl until well blended, 1 to 2 minutes. Add egg yolk; beat to blend. Add flour and salt and mix on low speed until mixture resembles large peas. Using hands, knead in bowl just until dough comes together.

Transfer dough to 9-inch-diameter tart pan with removable bottom. Break dough into pieces, then press dough evenly up sides and onto bottom of pan. Cover and chill 1 hour. DO AHEAD Can be made 1 day ahead. Keep chilled.

Preheat oven to 350°F. Uncover crust and bake until golden brown, about 35 minutes. Cool completely in pan on rack.

Topping:
Remove sides from tart pan and place crust on plate. Spread lime curd evenly in baked crust. Arrange raspberries in one circle then blackberries in 2 concentric circle just inside edge of tart. Mound blueberries in center of tart.
Do ahead: Tart can be made up to 8 hours ahead; chill uncovered.

French Onion Soup

Picture Source

Here is another recipe that I wanted to share with you. I can't say that is was anything out of the normal, but it was an easy, standard french onion soup recipe. It is certainly worth making on a cool night, and any excuse to use a kitchen torch is worth making too! I hope you like it!

Ingredients -

3 tablespoons butter
3 tablespoons all purpose flour
4 onions, chopped
1 ¼ cups water
3 cans beef broth, 10 ½ oz each
1 teaspoon white sugar
1 teaspoon ground black pepper
1 cup white wine
¼ teaspoon dried thyme
½ teaspoon dried parsley
8 oz shredded mozzarella
1 French baguette, in ½ inch slices

Preparation:

Sauté the onions in the butter in a big pot over a medium heat for 10 minutes or until they are soft.

Stir in the flour, sugar, and pepper, then add the water, beef broth, thyme, and parsley and simmer the soup for 10 minutes.

Add the wine and simmer it for another 10 minutes.

Preheat the broiler and fill individual bowls ¾ full with soup.

Put a slice of bread on top of each one and top it with the mozzarella.

Broil until the cheese is bubbly and starting to turn golden.

(Serves 6)