A Rose In Memory of Selma – Fiesta Friday – Raspberry Tartlets Recipe

This Friday the Fiesta Friday online group is hosting a tribute to Selma of Selma’s Table, who passed away on July 4, 2015. With respect to her memory, I offer this recipe for Raspberry Tartlets for Fiesta Friday’s Fiesta Friday Tribute to Selma at  FiestaFriday.net,

fiesta-friday-badge-button-i-party

Raspberry Tartlets Recipe

This part of the recipe was found at baking food.com and adapted.

Raspberry filling Recipe

  • 1⁄4 
cup cold water
  • 3 
tablespoons cornstarch
  • 3⁄4
 cup sugar
  • 1
(10 ounce) package frozen unsweetened raspberries, thawed or 1 cup fresh raspberries
  • Combine cornstarch and cold water in a small saucepan until smooth. Stir in sugar and raspberries. Cook and stir over medium-low heat until thickened, about 10-15 minutes. Allow mixture to cool.
  • Spoon filling evenly into tart shells, filling each no more than 2/3 full.
  • Bake at 425° F for 10 minutes. Reduce heat to 350° F and bake for an additional 15 minutes or until pastry is golden brown.
  • Remove from oven and cool, in pans, for 15 minutes. Remove from pans to cooling racks and cool completely.

Since I was transporting these tartlets to a dinner with the framily, I did not take them out of the tins, but refrigerated them in the little tins until the next day. I topped them with whipped cream and shaved dark chocolate. By not taking them out of the tins they were not crisp. Hot weather may have caused them to be a little soft, but delicious nonetheless.

For the tart dough, I cheated on this recipe with using a pre-made dough. I read many recipes before I started and one clever cook gave me the idea that seemed fool proof for getting the dough into the little tart pans.

                  Roll out the dough and flip the tart forms edge side down and press like a cookie cutter onto the dough. Then flip the tart form and gently press the dough from the center out making sure the dough goes to the top of the edges. Viola! Do the same for the rest.

                  The dough I used was thick enough to work with – The tart dough in the pan is measured as 1/8 of an inch thick once pressed into the form.

If you want to make your own dough please check out the link. It was warm out and I had no air conditioner, thus the decision was made to use a short cut since I was firing up the stove to 425°.

When ready to assemble, get out the whipped cream, either home made or store bought and pile it on top of the raspberry filling.  Then take a peeler and some nice dark chocolate and garnish liberally. Cheerful little bit of sweet and tart is contrasted by that chocolate.

http://baking.food.com/recipe/tantalizing-raspberry-tarts-363473 Retrieved July 11, 2015

This was a small treat to go with melon. A little dessert for a hot summer day supper of brats, salad, roasted corn and toppings.

Have a peaceful weekend.

Arose for Selma

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Duluth Minnesota Visit – Photos – Fourth of July Celebration with Cathie’s Potato Salad Recipe

fourth of July Houses Whittier Neighborhood

Fourth of July Houses Whittier Neighborhood

Cathie’s Potato Salad recipe from her Grandma and Mom

Ingredients

3/4 of a 5 Pound bag of medium Red Potatoes unpeeled

3 Radishes

3 Celery Stalks

2 Scallions

7 Hard boiled eggs

1 Tablespoon heavy cream

1 1/2 Cups  mayonnaise Plus a teaspoon of mustard

Kosher or  Sea Salt and ground pepper to taste

Can be made ahead 2 hours or one day.

METHOD

Cook the potatoes with their skins until tender. Remove from heat, drain water and let cool.  Meanwhile cut scallions using the white part and a little of the green.  Wash the three radishes, trim the leaves and root, dice into small pieces like an onion.  Take the celery stalks and slice lengthwise if they are large, then slice across to make  small pieces.

Cut the potatoes with skins on into neat chunks and put in a large bowl. Cut up the eggs into chunks add to potatoes. Add all the vegetables.

Mix the mayonnaise, mustard and cream together and put into the bowl and gently combine with the salt and pepper to taste.

Serve with summer grilled meats and assorted green salads and enjoy!

Day at Duluth Harbor

Duluth Harbor

Day at Duluth Harbor2

Duluth Lift Bridge

Duluth Minnesota Lift Bridge – Hazy skies from Canadian Fires

Neighborhood Fireworks Lakeside

Neighborhood Fireworks Lakeside

Family 3 generations

Three Generations

Duluth Sunset

Duluth Sunset

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Lyndale Farmers’ Market In Full Swing – Summer Has Arrived – Peach Clafoutis Recipe

SUMMER BEGINS

Minneapolis June 21, 2015 Sunday, Father’s Day, and Lyndale Farmers’ Market Day.  I bought lettuce, fresh picked strawberries, and parsley for a salad I’ll be bringing to dinner. There are plenty of fresh herbs and vegetables. Everything is so appealing. The rain has changed the drought conditions in Minnesota, for which I am sure the farmers are grateful as I am for the beautiful produce. The blog that inspired me to try this Cherry Clafoutis Recipe is lapetitepaniere who is a regular contributor to Fiesta Friday. Her recipe is in metric measurements and she talks about using icing sugar (Not sure what that is.) Also revealed is that the real French way is to leave the pits in the cherries for the flavor. Now that’s a great idea. Another blog showed a clever way on how to pit cherries by using a wine bottle. (Time consuming.) I made Julia Child’s Cherry Clafoutis Recipe by JuleSong, which was very easy!  Get out your blender and it’s done.  Of course there is the fruit fiddling around, but I opted for peaches and waited until they were ripe enough to have some sweetness. Here’s my hastily written copy of the Cherry Clafoutis Recipe.

Suggestion: Click on either link for the recipe. I wouldn’t want anyone to go cross-eyed trying to read my directions.   Note: I left out the blender part of the order of preparation.

  1. “Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.”

I used organic pure cane sugar and it was very sweet the first day. It is not very aesthetic with peaches either. (And…There’s the uneven temp in the stove…)  It makes sense to use cherries because they are not as sweet.  Clafoutis may be served for dessert or breakfast.  As an experiment it was an easy recipe.

Fiesta Friday #73 is hosted by co-hosts, Michelle @Giraffes Can Bake and Juju @ cookingwithauntjuju. FiestaFriday.net Check out all the party recipes from all around the globe. Happy Funday Sunday!

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Breathe Life – Summer = Macro Lens Photography Experiments

Close Up Butterfly

Close Up Butterfly Copyright CKatt June 2015

My camera has many as yet undiscovered ways of taking pictures. One of the bloggers I follow had some fantastic micro lens photos. These photos inspired me to take out the my camera’s instruction disc to learn to use the macro setting. (Yup. you need a degree in cameras these days to know how to use them.)

Iris Bloom Hybrid copyright CKatt June 2015

Iris Bloom Hybrid Copyright CKatt June 2015

The quote I include in this post also moved me to share these thoughts about being present in life, the power of forgiveness and that we are all in this together.  I collected it as a reminder.  All I have is today.

“Once you’re at peace you are free to go on and spread more happiness and light throughout your life. Never hold onto pain or hatred because it blocks you from helping others. We, collectively on this earth, have all been hurt at some point. We need to start comforting, inspiring, and breathing life into each other. Live in the present and give all the love you have to give.” From ~ Sierraeatscleanlivesclean

sierraeatscleanlivesclean.wordpress.com/2014/02/05/the-power-of-forgiveness/

Retrieved October 12, 2014

“Be Peace.”

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” I decided I was a very stupid fool not to at least paint as I wanted…”

kunstkitchen:

The artist speaks my thoughts.

Originally posted on The Art of Quotation:

okeefe adams

“One day seven years ago I found myself saying to myself — I can’t live where I want to — I can’t go where I want to go–I can’t do what I want to — I can’t even say what I want to — I decided I was a very stupid fool not to at least paint as I wanted to.”

Georgia O’Keeffe, painter. Photograph by Ansel Adams, Ghost Ranch, 1937

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