Here are some delicious recipes Lenore has shared to complement her August blog entry about foodie holidays in the United States.
RASPBERRY CREAM PIE
1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/3 cup chopped pecans
1/4 cup butter, melted
6 ounces cream cheese, softened
2 ounces mascarpone cheese
2/3 cup confectioners' sugar
2 tablespoons orange liqueur
1 tsp orange zest
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
1 cup sugar
1 teaspoon lemon zest
3 tablespoons cornstarch
3 tablespoons water
2-1/2 cups fresh or frozen raspberries, divided
Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate.
In a large bowl, beat the cream cheese, mascarpone, confectioners' sugar, liqueur, zest and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving.
In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
Spread topping over filling. Garnish with remaining berries.
WATERMELON AGUA FRESCA
Basil Simple Syrup:
1/2 cup water
1/2 cup granulated sugar
5-6 basil leaves (thinly sliced)
Sparkling Watermelon Agua Fresca:
1 (14-15 pound) seedless watermelon (peeled, cut into 2-inch cubes)
1 cup silver tequila
1/2 cup water
7 limes (6 sliced into rounds, 1 zested and juiced)
1/4 cup Kosher salt
prosecco (to top)
For the Basil Simple Syrup: In a small saucepan over medium-high heat, add the water, sugar and basil leaves and bring to a boil. Cook, stirring occasionally, until sugar has dissolved, about 1-2 minutes. Strain through a fine mesh sieve, and discard basil. Add the simple syrup to a large pitcher and set aside.
For the Sparkling Agua Fresca: In the carafe of a blender, add the watermelon and puree in batches. Strain the pureed watermelon into the large pitcher as you go and repeat until all of the watermelon has been strained into the pitcher. Add the tequila, water, and lime rounds to the pitcher and stir to combine.
In a shallow bowl, add the kosher salt and lime zest and stir to combine. Dip the rim of each coupe glass in the lime juice and then into lime-salt. Repeat with remaining glasses and fill with crushed ice. To serve, nearly fill each glass with watermelon mixture, top with prosecco, and serve!
1/4 pound unsalted butter, softened to room temperature
1/4 pound Camembert cheese removed from rind
1 cup shallot, finely minced
3 tablespoons fresh tarragon, minced
3 tablespoons fresh chives, minced