Red, White and Cool!

4th of July fireworks will be here very soon and every Summer we have a BBQ and enjoy our country's much celebrated Independence day with friends and family. When night falls we walk down the street and anxiously wait for the city's grand firework display. 

I love hosting gatherings and making our cottage home cozy and fun for everyone! I pull out the once-a-year red, white and blue tablecloths and all things American. It's fun and a great way to kick off the Summer season. It's a weekend with more bike rides and less commuting!

To beat the heat I thought I would surprise everyone with some American flag inspired popsicles in addition to the good ol' apple pie Mom brings! No food dyes here! Just fresh organic fruit and lots of patience! Give yourself 1-2 days to make these.

TOOLS

popsicle mold - I got mine at amazon.com

10 popsicle sticks

1 small bowl or measuring cup with spout for pouring
2 plastic containers w/ lid

small food processor or blender or bullet juicer
whisk
measuring cup & spoons
wax paper

INGREDIENTS

"RED"

1 cup of fresh raspberries
a spash of water
 
"WHITE"

8 oz coconut milk
1/2 cup low fat milk
1/2 cup half & half
1/2 tsp vanilla extract
1/2 tsp coconut extract
1 tbsp sugar
1/4 cup unsweetened shredded coconut

"BLUE"
1 cup of blueberries

a splash of water

DIRECTIONS

In a blender or food processor puree the blueberries until smooth. Place puree in a small bowl with spout.

Wash the blender and repeat the process with the raspberries. This time place the raspberry puree in a plastic container with lid.

 For the "white" coconut mixture, in a mixing bowl add coconut milk, low fat milk, half & half, vanilla extract, coconut extract, sugar and shredded coconut. Mix and whisk. Place mix in a plastic container with lid.

To begin the popsicle design pour the blueberry puree into the bottom of each popciscle mold, about an inch high. In case you get the sides 'dirty' with puree scrape down the sides of each mold with a popsicle stick to keep the popsicle looking 'clean'. Add the popsicle sticks and mold lid. Make sure the sticks are centered so that you can remove the cover for the next layer. Freeze for at least 1 hour, until fully firm.

In the meantime chill the coconut and raspberry containers in the fridge while you are waiting for the blueberry layer to freeze.

When the blueberry mixture is frozen, remove the mold lid and add a thin coconut layer. Place the popsicle mold in the freezer until the coconut layer is frozen.

Another hour...

Next add a thin raspberry layer and freeze for 1 hour. Repeat this step again with coconut and raspberry until you get your desired stripes! This could take a whole day or weekend depending on your time and patience!

Once the popsicle mold is completely solid frozen, carefully unmold your pops. Remove the lid. You may need to slightly dip your mold into warm water to loosen up the popsicles, make sure to not get water into them. Submerge for about 5 seconds in the warm water and pull the pops out. If you want to save a few immediately wrap each popsicle in wax paper and place in a plastic container in the freezer to serve later.

Or enjoy one now cause you worked hard for it!
Happy 4th!

Star-Spangled Berry Pies

I love the 4th of July, especially where I live. It's one of those seaside Mayberry-type-of-towns where everyone displays their flags and banners, dresses up their homes, classic cars and their bikes too! During the day all kinds of festivities go on, concerts in the park, pie eating contests, the smell of BBQ all over the place, streets are closed for neighborhood block parties and Summer is all over the place! The best part comes at night of course with the fireworks finale AND the best part is I get to see all of this from my very own front yard!

Love it!

So...to celebrate this year at our annual BBQ I am baking individual mixed berry pies. With all the berries in season you can't go wrong. So go purchase your favorite antioxidants aka berries, dust off your baking tools, put that apron on and dive right in. They are easy to make and you'll be sure to impress your hostess when you show up with these show stoppers along with some vanilla bean ice cream. Delish!

TOOLS

1 12-cup muffin/cupcake tin

rolling pin

2 large mixing bowls

measuring cups and spoons

wax paper

plastic wrap

cooling rack
2-1/2" star cookie cutter
4" round cookie cutter or ramekin
small bowl
whisk
pastry brush

INGREDIENTS

BERRY MIX

2 cups mixed berries: raspberries, blueberries and strawberries

1/3 cup sugar

1/2 tsp salt

1 tbsp flour

rind of 1 lemon

vanilla bean ice cream - optional

DOUGH

2 cups flour

1 tsp salt

1 tsp sugar

1/2 cup cold unsalted butter cubed

1/2 cup cold shortening cubed

2-4 tbsp ice cold water
1 egg
1/4 cup sugar for sprinkling

Cut the butter and shortening into 1/2" cubes and freeze them while you measure and mix the dry ingredients. In a large mixing bowl whisk together flour, salt, sugar and stir to make sure all ingredients are well mixed. Then add all the frozen cold cubed butter and shortening. Make sure to coat each piece with the flour mixture. Using a pastry blender or sink your fingers into the flour mixture and begin pinching the butter and flour mixture together, making thin, floury disks of the butter. Continue working the mixture until the butter is broken down to pea size beads and then to a loose mixture that resembles wet sand. Drizzle each tablespoon of ice cold water carefully until the dough holds together.

Turn the dough out onto a clean floured work surface or sheet of wax paper. Gather the dough and knead a few times into a smooth mound and then flatten to form a round disk. 
Wrap the disk in plastic wrap and chill in the refrigerator for about 1-2 hours.

In the meantime while the dough is chillin' work on the berry mix. In the second mixing bowl add the berries, sugar, salt, flour and lemon rind. Mix gently and make sure all berries are evenly coated. That's it. Your berry mixture is ready. 

Once the dough is chilled, roll out the dough with the rolling pin to about 1/4" thick. Using a 4"round cookie cutter or large glass or ramekin cut your circles and gently place them into each muffin cup. No need to butter the cupcake mold. The pies will pop right out. Gently press down to form a 'cup'. Do this for each cup and with the scraps roll the dough again to 1/4" thick and use the star shaped cookie cutter. Press and form 12 star tops. Try to handle the dough as least possible. The more you roll the dough the tougher it will cook and won't be flaky.  Refrigerate the muffin tin for about 1/2 hour to cool the dough before placing the berry mixture.

Add about 1-2 tablespoons of the berry mix into each muffin cup. Top with the star topper. Separately crack the egg into a small bowl and whisk. With a pastry brush, brush the egg wash over each star and sprinkle with sugar. Brush around the edge of the pie too!

Preheat oven to 350 degrees and bake the mini pies for 25-30 minutes until slightly golden.
Place the muffin tin on a cooling rack for 15-20 minutes and allow to cool down to a comfortable warm before you attempt to remove the pies. With a butter knife carefully pry each pie out, they should lift right out without breaking.
Makes 12 small pies. For larger crowds or if you want leftovers I recommend doubling the recipe.

Happy 4th of July!