  |
 Raspberry bombThey’re called “bombs” because of their shape, but the flavors of this one will make your taste buds explode! Our recipe uses raspberry mousse and raspberry jam for that tangy taste that can’t be duplicated. To make yours, bake two round cakes, and cut horizontally with a long serrated knife. Use one cake as a base, and cut the other into three wedges. Place the wedges in a mixing bowl and layer the pieces with mousse and jam. Add more cake and then more filling until you put the base piece on last. Leave in the fridge for 3 to 4 hours to set. Next, turn the bowl on to a cake stand, remove the wrap and cover with rolled fondant available in a variety of colors from the cake decorating section of the craft store. Roll according to the directions on the box an cover the cake. Decorate with whipped cream using a pastry tip of your choice. Adorn the entire thing with fresh rose petals from an organically grown bush and refrigerate until serving. Refrigerate leftovers. Serves 8.
For cake, you will need:
Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch pans. Sift together the flour, baking powder and baking soda. Set aside. 2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour batter into prepared pans. 3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Tip: Serve with raspberry tea or lemonade
|
Raspberry Mousse
4 packages unflavored gelatin
1 pint dry raspberries
1/3 cup sugar
2 to 3 tablespoons triple sec or Chambord
1 1/2 cup heavy cream, chilled
Place the gelatin in a small container and cover with ice water. Stir it once and let it soak.
Place the berries, sugar, and liqueur in a small non-reactive saucepan. Stir the mixture and let the berries marinate for 30 minutes.
Heat the mixture until it begins to simmer, then puree the berries and strain them into a mixing bowl. If the berries are very soft, you may be able to simply mash them in the pan and then run them through the strainer. Drain away as much of the gelatin's water as you can while the pureed and strained berry mixture is still hot. Add the gelatin to the hot berry mixture and stir well. Let the mixture cool to room temperature.
Whip the cream to medium peaks. Do not whip too stiff.
Fold a third of the whipped cream into the berry mixture until it's completely incorporated.
Fold in another third and taste. The mousse may not need the remaining cream. If it's too tart, fold in the remaining cream.
Citrus sangriaSummer gatherings just scream for citrus drinks. There’s something about delicious slices of orange and yellow fruit mixed into a crisp beverage that just echoes of porch swings and cool, green grass. This punch recipe is easy to make ahead and presents beautifully in a glass punch bowl.
3 bottles pinot grigio
In a large pitcher, combine the wine, brandy, and orange liqueur. Pour in the sugar, stir or shake the pitcher thoroughly to mix. Add all citrus slices and stir with a wooden stick to press the juices from the slices. Allow the mixture to sit for 1 hour before serving. This allows the citrus flavors to come through. Tip: Serve this in tall glasses with straws as you would iced tea
|
 |
 |
Sandy Beach SundaeWhat’s summer without ice cream? Here’s a delicious treat that combines two great tastes of summer to enjoy on a warm evening. We chose black raspberry, but you can use vanilla or strawberry ice cream in yours. To make, start with a scoop of ice cream in the bottom of a glass. Heat seedless black raspberry jam in the microwave for 30 seconds on high to thin it. Spoon a couple tablespoons on to the ice cream and sprinkle with a tablespoon of graham cracker crumbs over the top. Tip: You can try strawberry or strawberry rhubarb jam with vanilla
|
Ruffle-collared ice cream conesThis fun idea is practical as well. Use doubled muffin cups of colored paper. Fold them in half and cut a slit in the fold. Fold in half the opposite way and cut another slit. Cut a 1/2 inch snip into the point at the bottom. Slide the ruffles on to sugar cones and top with color-coordinated ice cream. Tip: We chose black raspberry and used a stand for decorated
|
 |