Monday, July 28, 2008

More Summer Recipes

We were away for 10 days on vacation. B, D and I flew to Las Vegas, the Grand Canyon and then to Phoenix, Arizona to visit with my niece M, her husband M and their son M. I have lots of stories from our trip but first I thought I would share a few amazing-looking recipes that I found during our travels. The first one was in the July issue of the Southwest Airlines Magazine. I was reading it on our flight out to Las Vegas. I tore it out of the magazine on our trip home. The recipe is for a mocktail called Aqua Frutta created by Marissa Barnes. Marissa is a bartender at Vivo Trattoria in Hartford, Connecticut. This sounds like a wonderful drink to make for a summer barbecue. I can't wait to try this recipe!

Strawberry Aqua Frutta
by Marissa Barnes

2-3 slices each of lemon and lime
9 small strawberries, sliced
Small handful of blueberries
3 ounces lemon juice
5 ounces water
1 ounce simple syrup (recipe below)
Dash vanilla extract
Sprig of mint

Puree seven of the strawberries in a blender until smooth, adding water if necessary. Put the lemon and lime slices, remaining strawberries, and blueberries in a pilsner glass filled 3/4 with ice, then use a straw to distribute the fruit throughout. In an ice-filled cocktail shaker, combine 1/4 cup of the strawberry puree, lemon juice, water, simple syrup, and vanilla extract. Shake well and strain into glass. Garnish with mint sprig. Makes one Aqua Frutta.

Simple Syrup

1 part sugar
1 part water

Combine sugar and water in a saucepan. Bring to a simmer, stir until dissolved, then cool.

This next recipe is from a Woman's Day magazine that I brought with my on our trip. The picture of this parfait is on the cover of the August 1 issue. It looks so summery and delicious that I couldn't resist it.

Mixed Berry Parfaits
Serves 5

1 box (3 oz) wild strawberry Jello
1 cup each fresh strawberries, blueberries, and raspberries
2 cups prepared vanilla pudding

1. You'll need five 10-oz glass or plastic glasses
2. Prepare Jello in a 2-cup glass measure as box directs. Refrigerate, occasionally stirring gently (try not to create bubbles.) 30 minutes or until consistency of egg whites.
3. Meanwhile, stem and hull 1/2 cup strawberries, cut in small pieces. Combine with 1/2 cup each blueberries and raspberries. Divide fruit mixture among glasses.
4. Add Jello and gently stir with a skewer to incorporate berries so some are suspended in gelatin (don't overstir). Refrigerate 3 hours or until set.
5. Spoon pudding on gelatin. Stem, hull and slice remaining strawberries and mix in a bowl with remaining blueberries and raspberries; spoon over pudding.

Planning Tip: Can be made through Step 4 up to 2 days in advance.

Doesn't this sound yummy?!

The Creative Cook