So, the story behind this dessert’s nickname is that I brought it to a recent get-together with some friends, and when people started asking what it was, another friend was quick to call it “Jello salad.” Only everyone else heard “jungle salad.” So I’m not sure what everyone was expecting when I cut into it … wild berries, plantain leaves, tropical edible flowers? Nope, this is red, white and blue pretzel salad: sweet, salty, creamy and light. And I’m naming it my signature dessert of the season!
6 tablespoons butter
1 cup crushed pretzels (I used stale ones, and popped them in the oven for about 8 minutes before crushing them. I like the new flavor a lot.)
1/2 pint whipping cream
1 teaspoon + 1 cup sugar, divided
8 ounces cream cheese
1 cup water
3 ounces strawberry gelatin dessert mix
1 1/2 cup fresh blueberries
Preheat the oven to 350 degrees. In a small pan, melt the butter slowly, and add the pretzel crumbs. Stir constantly for about 2 minutes, then transfer the mixture in a 7″x7″ glass baking pan. Use a piece of wax paper to pat down the pretzel mixture into a flat layer at the bottom of the pan. Bake for 10 minutes, then transfer to the fridge so it can cool quickly.
Meanwhile, use the whisk attachment of an upright mixer or use an electric hand mixer on high to whip the whipping cream and 1 teaspoon sugar. When the cream has stiffened some, after about 1 1/2 minutes, transfer the whipped cream to another bowl. Add the cream cheese to the bowl of the mixer and beat until it softens, about 1 minute on high. Add the whipping cream, and beat to combine, about 30 seconds. Refrigerate.
Bring the water to a boil in a small pot. Pour the boiling water into a medium glass bowl, and add the gelatin mix. Stir with a whisk for 1 minute, or until the gelatin mix dissolves completely. Refrigerate for 1/2 hour.
When the gelatin has just started to set, it’s time to assemble the layers of this dessert. Pour the cream cheese mixture over the pretzel crust, and use a spatula to carefully spread the mixture over the crust. (Try to work from the center of the mound of cream cheese mixture out. It’s easy for crumbs to surface as you spread.) Next, arrange the blueberries in a single layer over the cream cheese mixture. Pour the gelatin over top, and refrigerate for 1-4 hours before serving.
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We made these pizzas the first day of my visit to Aunt Kay’s in New York. We used what she had in her fridge: little bits of produce, some bacon, spices and cheese. It was a delicious combination. So forage in your fridge. This is a great recipe to use for leftovers and scraps.
4 6-inch flour tortillas
4 strips bacon, cooked for 2 minutes in the microwave
1 red pepper, roasted, skin removed and julienned
1/2 small red onion, sliced into thin rings
1 small zucchini, shaved with a vegetable peeler
1 tablespoon capers
3/4 cup shaved mozzarella cheese
cayenne pepper, to taste
Line 2 baking sheets with parchment paper, and preheat the oven to 350 degrees. Place 2 tortillas on each baking sheet. Brush the tortillas with olive oil and sprinkle with salt.
Use paper towels to soak any extra grease from the bacon, and cut the bacon into 1-inch lengths. Divide the bacon among the tortillas. Do the same with the red pepper strips, onion, zucchini, capers and mozzarella. Sprinkle with cayenne pepper.
Place the baking trays on separate racks in the oven. Cook about 7 minutes, then rotate the trays, checking for doneness. Cook 5-7 minutes longer, allowing the tortillas and bacon to crisp and the cheese to melt and begin to bubble. Serve immediately.
This was my first time making yellow cake from scratch – although I’ve made plenty of chocolate cakes (using this stand-by recipe). The walnut topping is totally optional, I just thought it needed a little flourish.
For the yellow cake:
Makes enough for one, 8-inch round cake, single-layer.
8 tablespoons (1 stick) unsalted butter softened, plus more for parchment
1 1/3 cups cake flour sifted, plus more for parchment OR 1 1/4 cup all-purpose flour
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
1 pinch of salt
1/2 cup milk (I used skim)
I’ll admit that if I’m going to foray into unknown baking territory, I always head for Martha Stewart’s website.
Butter an 8-inch cake pan. Cut a circle out of parchment paper, using the pan as a guide, and place the circle at the bottom of the pan. Butter the top of the paper and lightly flour the pan, tapping off the excess.
In a medium bowl, cream the butter and sugar until light and fluffy. Add the vanilla extract and then beat in the eggs one at a time. Set aside.
In another medium bowl, sift or whisk together the flour, baking powder and salt. Add this dry mixture to the wet mixture, alternating with the milk. Martha Stewart’s recipe said to start and end with the flour additions, but I didn’t do this and everyone survived.
Pour the batter into the pan and bake at 325 for 45-55 minutes, or until the cake is golden brown. Cool in the pan for about 10 minutes, then remove from pan (don’t forget to take the parchment paper off) and cool on a rack completely. Do not ice the cake while it is still warm.
My cake, which I made with all-purpose flour, was maybe a little more dense than it would have been with cake flour. But it was still moist.
For the chocolate icing:
Cut this recipe in half if you only make one layer of cake.
1/2 cup (1 stick) unsalted butter
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup milk (again, used skim)
1 teaspoon vanilla extract
Melt the butter. Add the cocoa powder and whisk to combine.
Alternately add powdered sugar and milk, beating with an electric mixer as you go. Can add additional milk if needed. Stir in vanilla. Use immediately.
Roasting the garlic ensures that it doesn’t overpower the star of this pesto: arugula.
6 cloves garlic, peel on
2 cups packed fresh arugula
1/2 cup lightly toasted shelled walnuts
1/2 cup freshly grated Asiago cheese
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup olive oil
I love the way arugula pesto pairs with grilled summer vegetables. I sliced up some eggplant, zucchini and golden tomatoes and gave them a couple quick turns on the grill, then topped them with a hefty drizzle of pesto. Delicious!
Use about 1/4 teaspoon olive oil to lightly grease the surface of a small cast-iron skillet. Over medium heat, roast the garlic until the peel is spotted with brown, about 8 minutes. Let the cloves cool slightly, about 5 minutes, then remove the peels and add the garlic to the bowl of a food processor.
Add the arugula, walnuts, cheese, salt and pepper to the bowl of the food processor as well. Pulse the ingredients into a coarse meal and then slowly pour the olive oil into the mixture, pulsing as you go, until you achieve the consistency you desire. (I used the full 3/4 cup of oil, but I also had really packed in the arugula.)
Serve immediately, or store in a sealed container for up to 1 week.
*Presto is our June guide that proves pesto goes way beyond basil. Find all of our Presto pesto recipes here.