June

 

How is half the year over??

 





So how about not doing complicated recipes and lots of work.  The most important thing is having fun and having it LOOK GOOD.  That doesn’t take a lot of work.  So BUY that cheesecake… then just trick it out.  Buy a flat cake and dig out the nifty cookie cutters.  And for SURE buy the phyllo cups.



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Store bought cheesecake with just fruit and some edible flowers - Gorgeous

 

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How hard is it to cut out flowers on store bought pie crust and create something like this?!


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cookie cutters and cake !!!!

Ombre cakes

Unless you want to be more creative.  Remember, it is very easy to make Ombre cakes… just separate bowls of mix and add food coloring until you get the colors you want.

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Ingredients:

  • 2 boxes Mini Fillo Shells (30 total)   
  • 8 ounces  cream cheese
  • 1/2 cup plain  Greek yogurt
  • 1/2 cup prepared pesto
  • 1/2 cup diced olive-oil packed sun dried tomatoes, patted dry
  • 1/2 cup freshly grated parmesan cheese
  • Chopped fresh basil or parsley, for garnish

Directions:

  1. Remove the  Fillo Shells from their box and place on counter, keeping the shells in their protective tray until ready to use. (OPTIONAL: For extra crispy shells, arrange the shells in a single layer on a baking sheet and bake at 350 degrees for 8 minutes. Set aside to cool.)
  2. In a mixing bowl, beat the cream cheese and Greek yogurt until smooth. Beat in the pesto until evenly combined, then on low speed, add 2/3 of the sundried tomatoes and Parmesan and beat just until blended.
  3. Pipe or dollop the pesto filling into each phyllo shell, then transfer to a serving plate. Top with the remaining sundried tomatoes and chopped parsley or basil. Serve immediately or refrigerate for up to four hours.


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Be creative with store bought macaroons


And yes, it is summer, so remember to drink lots of water!

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Ingredients

  • A handful of strawberries
  • Petals from a couple of roses pesticide-free
  • 1 lemon sliced into wedges (or the juice from half a lemon)
  • Filtered water
  •  
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Instructions

  1. Fill a jug with all the ingredients and leave to infuse in the fridge for at least a couple of hours, preferably overnight.
  2. You can serve it straight from the jug or you can strain it into glasses. You can use a small sieve and a ladle to pour into the glasses and collect the petals and fruit pieces leaving you gorgeous clear pink water.
  3. That's it! Enjoy :-)

(p.s.  You can get rose petals at Nector on Gurley)

 

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Peach Tea

INGREDIENTS:

Peach Syrup:
1 cup Sugar
1 cup Water
2-3 sliced fresh Peaches

Tea:
3 Tea Bags
6 cups Water

DIRECTIONS:
Bring syrup ingredients to boil. Then reduce heat to medium.
Crush peach slices as you stir to dissolve sugar.
Turn off heat cover and let sit for 30 minutes.
Boil water and brew tea letting steep 5 minutes.
Remove tea bags and refrigerate.
Strain syrup through a fine strainer to remove fruit pieces.
Add syrup to tea and serve over ice.

 

Rose Petal Sangria

Wild Rose Petal Sangria- made with wild roses or any rose untreated with pesticides. 

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Ingredients

  • 1 bottle Rosé Wine
  • ¼- cup Rose petal simple syrup ( see below)
  • ¼ - cup Elder Flower Liqueur ( like St. Germaine)
  • 1-2 tablespoons fresh wild rose petals (washed)
  • handfull fresh mint leaves for garnish ( optional)
  •  
  • Rose Petal Simple Syrup
  • 1 cup washed fresh rose petals ( or 1/3 cup dried petals, food grade – available in bulk section of gourmet markets)
  • 1 cup Sugar
  • 1 cup water
  • 1 teaspoon lemon juice
  • ** All fresh rose petals are edible, just make very sure they are untreated with pesticides 

Instructions

  1. Make rose petal simple syrup.
  2. Bring all ingredients to a simmer, stir until sugar is dissolved.
  3. Let roses petals steep for 12 – 24 hours.
  4. Strain.
  5. Place Rosé Wine, cup Rose petal simple syrup, cup Elder Flower Liqueur and 1-2 tablespoons fresh wild rose petals (washed) in a large pitcher and refrigerate for 1-2 hours. Serve over ice.

Isn’t this just beautiful…?…!…!


Happy Summer !

                                                                     © Michelle Young 2012