Lemonade Pie

Total Time: 24 hours
Yield: 1 9" Pie

Ingredients for Crust:

• 9 oz vanilla wafers (about 70 wafers)
• 1/4 cup packed fresh mint leaves
• 6 Tbsp unsalted better, melted

Cooking Directions:

1. Preheat over to 375. Coat a 9-inch springform pan with non-stick spray.
2. Process vanilla wafers and mint in a food processor until sandy.
3. With machine running drizzle in butter and continue processing until mixture clings together.
4. Press crumbs into bottom and half to three-quarters of the way up the sides of the prepared pan. Tamp down crumbs with the bottom of a measuring cup.
5. Bake crust until browned and set, 8-10 minutes. Remove from oven and let cool completely.

Ingredients for Raspberry Sauce:

• 12 oz fresh raspberries
• 3 Tbsp sugar
• 2 Tbsp water
• 2 tsp cornstarch

Cooking Directions:

1. Puree raspberries and sugar for the sauce.Strain mixture through a fine mesh sieve; discarding seeds.
2. Bring to biol in a saucepan over medium-high heat.
3. Combine water and cornstarch in a small bowl for the slurry.
4. Whisk slurry into boiling raspberry mixture. Boil 1 minute to thicken slightly and eliminate cornstarch taste. Transfer to a bowl and chill.

Ingredients for Lemonade Pie Filling:

• 2 cups heavy cream
• 3 Tbsp sugar
• 1 Tbsp vanilla
• 1 12 oz can frozen lemonade concentrate
• 1 14 oz can sweetened condensed milk, chilled

Cooking Directions:

1. Beat cream, sugar and vanilla in a large bowl with a hand mixed on medium to stiff peaks.
2. Whisk together concentrate and condensed mil in a separate bowl just until combined.
3. Fold whipped cream into the concentrate mixture to combine.
4. Transfer to cooled Vanilla Wafer Pie Crust
5. Drizzle 1/4 cup cold raspberry sauce over filling. Use a skewer or knife to swirl  the sauce to make a marble design.
6. Cover pie with plastic wrap and freeze until solid, 8-24 hours.
7. Thaw pie 30 minutes in the refrigerator before serving.

(Recipe from Cuisine at home Issue No. 82 August 2010)

Tomato Tarts

Total time: Aprox 40 min

Yield: 4 tarts
Ingredients

• 2 sheets frozen puff pastry (17.3 oz box)
• 1 egg yolk, beaten with 1 Tbsp. water
• 2 oz. herb-flavored goat cheese, softened
• 2 Tbsp. milk
• 8 each red and yellow cherry tomatoes, halved
• Salt and black pepper to taste
• 2 Tbsp. minced fresh basil

Cooking Directions

1. Thaw puff pastry according to package directions. Preheat oven to 400
2. Cut one pastry sheet into 4 even squares. Place squares on a parchment-lined baking sheet. Cut remaining sheet into 8 strips, each 3/4-inch-wide. (You will have approximately 1/3 of the sheet remaining after strips are cut. Use it to make a smaller tart or refreeze for another use.) Cut the 8 strips in half crosswise to make 16 strips, 4" to 5" each.
3. Place four strips around the edge of each pastry square, overlapping corners.
4. Lightly brush pastry edges and corners with egg wash; baked until puffed and brown, 22-24 minutes.
5. Whisk together goat cheese and milk. Divide cheese mixture among centers of baked tarts, spreading it with a spatula and pressing lightly to gently deflate centers. Top cheese mixture with red and yellow tomatoes; season with salt and pepper.
6. Bake tarts 5 minutes more. Remove from oven and garnish with basil; serve warm or at room temperature. 

*Note I used Philadelphia Chive and Onion Cream Cheese instead of the goat cheese. Some adjustment to the milk might be needed in order to get the right consistancy.

(Recipe from Cuisine at home Issue No. 82 August 2010)