Ice Box Cheesecake with Berries

Okay, the summer heat has finally appeared here in the Northeast, which prompts me to find ways to cook without actually cooking.  

You understand what I mean, right?

This ice box cake fits the bill.  There's no cooking at all--just layers of graham crackers and a cream cheese/whipped cream mixture.  Topped with berries.

Make this ASAP, while berries are still in season!!

Today's Playlist

• "Rag and Bone"...The White Stripes
• "Rollover D.J."...Jet
• "Someday"...The Strokes
• "In One Ear"...Cage the Elephant
• "Holiday"...Green Day
• "Everybody Talks"...Neon Trees

Ice Box Cheesecake with Berries (10 to 12 servings)

Printable Recipe

• 14 graham crackers (full-size, with 4 sections)
• 3 cups whipping cream
• 8 oz cream cheese, room temperature
• 1 cup confectioners sugar
• 1 teaspoon vanilla extract
• 2 cups assorted berries

Line a 9" x 13" baking pan with half the graham crackers, in a single layer.  Break them to fit if you need to--you will be covering them with the whipped cream so nobody will ever know if they're not straight and perfect!

Whip the cream in the bowl of your mixer with the whisk attachment until stiff peaks form, about 2 minutes.  Add the confectioners sugar and vanilla extract and whip until completely incorporated and fluffy.

Add the cream cheese (cut into 1" chunks) and whip until it is thoroughly mixed and smooth, with no lumps (about 3 minutes).  Test it to be sure there are absolutely no little lumps hiding in there!

Spread half of the cream mixture over the graham crackers which you've already layered into the pan.  Top the cream with another layer of graham crackers, then spread this layer of graham crackers with the remaining cream.  Top with the berries.  Refrigerate for at least one hour to enable the graham crackers to soften.

 Enjoy.  

Fruit Salad with Honey/Lime

As I am typing this, it is 18 degrees out and the local forecast says that it will be a whopping 10 degrees when I get up to walk my dogs tomorrow morning.

A week ago, I was still able to embrace the beauty of the snow as I walked out my front door.

Today, I'm over it.

I've got a bad case of spring fever.  This fruit salad, drizzled with a little bit of honey and lime, is like a bowlful of warmer temperatures and sunny skies.  Well, not really... but during the cold month of February, fruit salad is a nice touch of summer!

Berry Cobbler

It's still berry season in Massachusetts so I'm still going a little crazy with the berries.

My favorite way to enjoy them:  plain, freshly picked, no embellishing necessary.

But there are so many other ways they creep into our menu: mixed into yogurt, floating in a cool glass of water, added to salads, and the desserts--oh, man, the desserts.

This cobbler is the perfect dessert recipe for your berries.  Use any type of berry or combo thereof.  I used...blueberry/blackberry...

Blackberry/boysenberry. Boysenberry/huckleberry. Huckleberry/raspberry. Raspberry/strawberry. Strawberry/cranberry. Peach!

I know, I know, peach is not a berry.  But if you're a Seinfeld fan, the above list is not complete without "Peach!"

Farmers Market-Inspired Cooking Show!

Last week, we filmed an episode of the cooking show.

All of the recipes we prepared were inspired by our local Farmers Market.

My friend Amy cooked with me.

Gayle and Sheila watched from the sidelines, and provided lots of light moments off-camera.

Like when they discussed the short-shorts that Amy's husband wore in the early 80's.  Or when they pondered hot flashes.

When we went outside to grill the zucchini and summer squash, it started to rain, so Gayle and Sheila bailed on us and ran inside.

But then they provided lots of moral support by telling us that our now-wet hair looked fabulous on the camera monitor.

They were so sincere, I actually believed them.  I just adore my sweet, supportive friends.

While it rained, Amy and I cooked up a storm of our own!  

 Ravioli with Tomato & Basil Cream Sauce

The aforementioned Grilled Zucchini & Summer Squash.

There is no link to take you to a recipe, but it's so simple--here you go:

-Lop off the ends of four 6-inch zucchini/summer squash, and slice them lengthwise.  You should get 4 slices from each, aim for slices at least 1/4" but no more than 1/2" thick.

-In a medium bowl, whisk together 1/4 cup EACH of balsamic vinegar and olive oil, with 1/2 teaspoon garlic powder and a pinch of salt and pepper.

-Add the slices of zucchini and summer squash, and toss to coat.

-Grill on MEDIUM/HIGH, 2-3 minutes each side, just long enough to get great color and grill marks.  The squash should start to soften, yet still hold its shape.

Seared Sea Scallops with Sweet Vermouth 

Berries With Vanilla Glaze--A Pick-Me-Up for Winter Doldrums

Winter, be gone!

If only it were that easy.

Even though it has been pouring rain, the sixty-degree temps of the last couple of days brought a bit of spring fever with them.

Clyde has spring fever, too!

  I settled for a bowl of berries instead, doctored up with a vanilla glaze.  I know, I know...berries are not in season.  Which is exactly why I want them.  Because if they were in season, I wouldn't need them to cure my spring fever, because it would no longer be winter and I wouldn't have spring fever.  Are you following my logic?

This recipe is so simple, and so good!  At first bite, my girls declared, "This is a keeper!" "Make this again!" And I will, anytime I want to chase the winter doldrums away.