For the first time in a long time, we are spending the Fourth of July in the U.S., and it feels great to be part of our nationwide birthday celebration. Continue reading
A while back, I made some phyllo tartlets with some of the first fresh strawberries of the season and loved them for both their flavor and ease. I recently made some with cherries, after cooking them slightly and making a simple syrup from their juices. The tart-sweet cherries combined with the lemon mascarpone cream reminded me of a cheesecake, and the crisp phyllo gave it a great crunch. Just three bites and I was reaching for another one… Continue reading
Crispy phyllo shells, lemony mascarpone filling, fresh strawberries — and the best part is that these little treats couldn’t be simpler. Great for a spring get-together, and you can mix up the topping with other seasonal fruit for an even more colorful presentation. Enjoy!
We have eaten well this week. Heart-healthy veggie salad? Check. More veggies, fresh herbs and whole grains? Check. Now time for something just a bit sweet for our Fiesta Friday virtual get-together over at the Novice Gardener. I’ve missed the last two parties, and there’s no way I’m going to miss out on the amazing eats and conversation this time around. Spring has sprung over here in Germany, and the rhubarb is out. That alone is enough reason to party. I’ll be bringing mini-parfaits of stewed rhubarb, fresh strawberries, a whipped mascarpone yogurt, and some shortbread cookie crumble. Now to find my dance shoes and I’m good to go. (They don’t call me L-Boogie for nothing.) Thanks to Angie once again for her fabulous hosting. Happy Fiesta Friday to everyone!
What can you do when you have perfectly ripe peaches, some leftover ginger drizzle, and a hankering for something creamy, crumbly, and sweet? Make a peach tart with a shortbread crust, mascarpone filling, and a ginger glaze on top! Continue reading