I hope everything’s fine with you.
I know most of my Romanian readers are enjoying the last day of the Untold Festival in Cluj while I’m at home, listening to my Jazz playlist on Spotify and packing my bags for Romania.
Since it’s Sunday, I’m not in the mood to do anything that involves too much moving anyway, so I decided to share with you guys some lovely summer desserts that you can try if you’re bored, or just want to pamper your stomach.
WATERMELON-MINT TEQUILA POPSICLES
1/4 cup water
1/4 cup sugar
1/3 cup fresh mint, torn coarsely
4 cups watermelon, cubed
juice of 2 limes
1/3 cup tequila
In a small saucepan combine water, sugar, and mint. Bring to a boil, to dissovle sugar, and boil 60 seconds. Remove from heat and let steep 30 minutes. Strain through a fine mesh sieve and set syrup aside.
With a stick blender, regular blender, or food processor, puree the watermelon with the lime juice. Strain through a fine mesh sieve to remove any seeds and bits. Stir in tequila and mint syrup. Divide the mixture between popsicle molds, freeze for 30 minutes before adding sticks–contine to freeze until solid 12-24 hours.
TWIX ICE CREAM BARS
- 1¼ cups flour
- 3 tablespoons corn starch
- ¼ teaspoon salt
- ½ cup brown sugar
- 7 tablespoons butter, softened
- 2 teaspoons cold water
- vanilla ice cream
- 1 jar caramel ice cream topping
- 1 cup milk chocolate chips
- 1 tablespoon heavy cream
- Whisk together flour, corn starch, salt, and sugar.
- Add butter and mash with your hands until mixture resembles fine coarse crumbs. Add cold water and continue to mash until dough comes together.
- Press the dough into a ball and wrap it in plastic wrap. Chill for 30 minutes.
- Preheat oven to 325. Spray a 9×9 inch pan with cooking spray. Press dough into the pan. Bake for 30 minutes or until a light golden brown. Allow to cool completely on a wire rack.
- For the vanilla ice cream, the easiest method is to use vanilla ice cream that comes in the block. Cut off two ½-inch slices and place them side by side on top of the shortbread so that you have one layer of ice cream covering all of the shortbread. Pour caramel sauce over the ice cream and put the pan in the freezer.
- In a microwave safe bowl melt chocolate chips and heavy cream for 2 minutes on half power. Stir the chocolate chips, then return to the microwave for 20 seconds at a time, stirring between each, until chocolate is melted and smooth.
- Pour the chocolate over the caramel layer and return the pan to the freezer. Freeze for at least 30 minutes. Immediately before serving remove from freezer, cut into bars, and serve.
Buttermilk Blueberry Pie
3 Egg Yolks, whisked
First, make the crust. In a large bowl mix together all of the dry ingredients. Cut the butter into roughly 1 inch size pieces over the bowl, allowing the butter pieces to fall into the dry ingredients. Pour the cold water into the bowl and mix the dough together with your hands, kneading until everything is completely blended. Wrap the dough in plastic wrap and place it in the refrigerator until you roll it out.
Now begin making the filling. In a large saucepan, heat half of the blueberries over medium heat, breaking them apart with the end of a wooden spoon as they cook. Bring them to a boil and then reduce heat to low and continue simmering until the mixture has thickened, about 20 minutes, stirring every 5 minutes. Remove from heat and allow to cool until warm but not hot.
In a large bowl, mix together all of the dry ingredients. Add the eggs, yolks, and mix until blended. Then add the buttermilk, vanilla, and lemon juice and mix until completely combined. Stir in the grated lemon rind and the fresh and cooked blueberries. Set aside.
Preheat the oven to 350 degrees Fahrenheit. Lightly grease and flour the inside of the cake pan. Take the dough out of the refrigerator and seperate it into two pieces, one that is 2/3rds of the total dough and one that is 1/3 of the total dough. The bigger ball of dough will be the bottom crust and the smaller ball of dough will be the top. Roll out the big ball of dough onto a well-floured surface, keeping it in a nice circular shape. Once it is about 1/4 inch thick, transfer it onto the cake pan and mold it into the sides of the pan, letting the extra crust hang off the sides.
Roll out the small ball of dough, keeping it in a circular shape. Once it is about 1 cm thick, take a star cookie cutter and cut six stars out of the pie, one in the exact center and five around the center star. Pour the filling into the pie and then place the starred crust on top. Use your thumbs to press the edges of the crust together and cut off any excess crust. After the edges of the crusts are secured, lift them up a bit so that they don’t hang down over the edge too much, otherwise when the pie is done and you unhinge the cake pan, the crusts will break off when the sides of the pan expand.
Place the pie in the oven and bake for 45 minutes to an hour, or until the pie is golden brown. If the crust begins to brown too quickly, remove the pie from the oven momentarily, put tin foil over the edges of the crust, and place the pie back in the oven until it is done cooking. Allow the pie to cool for at least an hour, or until it reaches room temperature. Then remove the sides of the springform cake pan and serve.
See you next time!