Friday, August 20, 2010

HOT SUMMER, COLD CARDINALS - AUGUST 20, 2010

HOT SUMMER, COLD CARDINALS - AUGUST 20,210

Greetings to all the great and wonderful fans of Rosalie Serving Cookbooks!

Born and raised in St. Louis, Missouri, I have experienced lots of hot summer days, but how quickly we forget them until we leave our homes and walk out into the sultry, steaming dog days of summer. With temperatures reaching 100-degrees the past few days, frying an egg on the sidewalk seems totally possible.

 

Take my tomato plants for instance. I reached in to pick a lovely red tomato and it became instant tomato soup in my hand. The zucchini monster plants have all but dried up into skeletons, and I haven't seen our humming birds in days. I guess they all flew north. And how about getting into your car in the middle of the day? My bootie melted right into the floor board.

But then on the other hand, our beloved St. Louis Cardinals are cooling things off a bit. Like, how about landing in the middle of the north pole, and right in the middle of August? We amazingly sweep the Cincinnati Reds, and loose every game since. I say, break out the popsicles.

So, I just broke into my imagination and thought I would celebrate both the weather and baseball with two fabulous dishes. For the hot days of summer, how about a delicious cool Lemonade Pie. Just one bite will arrest the sweat glands. And since I have made five testers in the last few days, I just can't wait to give you the final and best version ever.

And now, about those cold, cold Cardinals. Well, I thought if they tasted my Chicken Gnocchi Soup ( much better than Olive Garden's, by the way), they would be so warmed up and energized, nothing could stop them. This soup is so light and delicate with the little homemade dumplings that your taste buds will do jumping jacks in your mouth.

Well, there you have it. A delicious soup followed by the best summer pie you could ever hope to experience. Be sure to look for the recipes in this newsletter. Have fun, and keep cool….take in a baseball game.

Rosalie

 

LEMONADE PIE - AUGUST 20, 2010

ROSALIE'S LEMONADE PIE - AUGUST 20, 2010

NOTE:

What I love most about this version of Lemonade Pie is the smooth texture and tangy/tart taste all in one. While most cream pies have a store bought graham cracker crust, this one is homemade and laced with sweet brown sugar. Simply divine!
11/4 cups graham cracker crumbs
¼ cup firmly packed light brown sugar
1/3 cup melted butter
 
2 (14-ounce) cans sweetened condensed milk
1 (12-ounce) can frozen lemonade concentrate
2 teaspoons grated lemon zest
 
Canned whipped cream,
 Or 1 carton (8-ounce) cool whip

1 lemon, sliced

1. Preheat oven to 325-degrees. Combine cracker crumbs, sugar and butter and press into a 9-inch pie plate. Place in freezer for 8 to 10 minutes to set.

2. In large bowl, stir together the milk and lemonade until well blended. Add the lemon zest and stir into the mixture. Pour into the crust and bake pie uncovered for 15 to 20 minutes until set. Remove and chill pie 3 to 4 hours until firm.

3. Top with whipped cream and garnish with lemon slices. Serves 8.