Mixed Berry Tart with Mascarpone Cream

There aren't that many red, white and blue foods. And you KNOW you want to extend your patriotism to your desserts next week. That and sizzling, dog-terrifying fireworks is what makes the 4th so special. 

I grew up in a town that does the 4th really well, like almost annoyingly well. There's a Pleasantville-like local parade, carnival; the whole nine yards really. I can smell the used-up sparklers and bug spray now. One of my most favorite parts is that every house on the parade route has a front-yard party and in this town everyone knows each other well enough to wander from party to party, enjoying treats along the way. There are literally hot dogs and popsicles for BLOCKS. 

I love these mega parties, but I'm over two things 1) matching Old Navy flag t-shirts for the whole family and 2) that annoying flag cake. You know the one I'm talking about and we've all made it at least once.

So this year try something different with a mixed berry tart. You can make it ahead and the berries are patriotic perfection when they're all piled up on a white mascarpone cream. 

I'm not a pastry master (or even apprentice, for that matter), so I prepared Deb Perelman's fantastic tart shell. That is a woman who knows her pastries! I know my limits.

Mixed Berry Tart with Mascarpone Cream

1 tart shell -- see Smitten Kitchen
1 cup mascarpone cheese
1/3 cup cream, cold
1/4 cup sugar
2 cups blueberries, rinsed and dried
1 cup raspberries, rinsed and dried
1/4 cup apricot preserves
2 tablespoons lemon juice

Prepare tart shell according to instructions and allow to cool completely. This can be done one day ahead and stored in an airtight container, once completely cooled.

Combine mascarpone cheese, cream and sugar in a mixer with a whisk attachment. Beat until stiff peaks form. Spread evenly in tart shell. Top with blueberries and raspberries, piling them up in a casual arrangement.

Combine apricot preserves and lemon juice in a small sauce pan over low heat. Simmer until mixture reduces by half, about 3 to 5 minutes. Allow to cool slightly. Using a pastry brush, lightly brush on berries for extra shine. Enjoy!

Lemon Panna Cotta with Blueberry Sauce

*Pardon the silence of late. We're still knee-deep in boxes and take-out. So close to rolling out of Chicago. Le sigh/exciting!

I'm becoming more and more convinced that panna cotta is the world's greatest dessert gift to entertainers. Luscious texture. Decadent creamy flavor. Advanced prep. Endless variety. Seriously? Does it get any better? 

For my most recent baby shower, I opted to make a variation with bright fruit flavors for spring. Another reason to love it? You can haul these puppies from your house without a worry of spilling. Amazing!

The ingredients really are simple -- milk, sugar, cream, gelatin and flavorings. Perhaps it was because I was making a few other complex, ingredient-heavy desserts for the party, but the simplicity of this really spoke to me in preparing this. Sometimes the simplest things are most intriguing to our palettes; stripping away taste overload, honing our over-amused taste buds to pick out individual flavors.

Lemon zest is the star here. And don't be shy.... you really want the brightness to pop through in each creamy spoonful.

A quick bout on the stove brings together milk, cream, gelatin and sugar. Just until steaming. 

Allow the cream to cool with the lemon zest, oozing and infusing flavors together.

Once cooled, simply ladle into serving cups and refrigerate overnight. You can even make these two days in advance and save yourself some much-needed pre-party sanity.

Hold off on saucing these desserts until just before serving. This will also make transportation about a thousand times easier. For a pretty serving, line up the little soldiers in a rimmed tray.

Lemon Panna Cotta with Blueberry Sauce
Makes 24 individual servings

For panna cotta

6 cups cream
6 cups whole milk
1 oz unflavored gelatin
2 cups sugar
2 teaspoons lemon zest

For blueberry sauce
1 pint blueberries
1/2 cup sugar
1 tablespoon lemon juice
3/4 cup water

Pour milk and cream into large pot and sprinkle gelatin. Turn heat on low and stir until gelatin dissolves completely. Add sugar; stir until dissolved and continue just until milk begins to steam. Remove from heat and add lemon zest. Allow to cool for 30 minutes before ladling into small cups. Place plastic wrap on the surface of the milk and smooth out wrinkles. Refrigerate overnight.

Combine blueberries, sugar, lemon juice and water in small saucepan and bring to boil. Reduce heat to simmer and stir occasionally while sauce reduces, about 15 minutes. Strain if you desire a smooth sauce. Allow sauce to cool completely. 

Remove panna cotta from refrigerator 15-30 minutes before serving and top each serving with a spoonful of cooled sauce.

Arugula Brussel Sprout Salad

I'm obsessed with the salad at the neighborhood spot down the street, Crosby's Kitchen. It's a good local joint, but I lack the pricey stroller to really fit in there. Too bad the tiny dog isn't allowed inside, he would gladly ride in a Baby Bjorn if I let him. I promise that will not happen, I do have a bit of self respect.

I recreated this salad for our family Christmas dinner. It was the perfect combination of fancy to impress guests and easy to keep me sane. I had a wicked craving for it the other day and wanted to share with you lovely folks.

Peppery arugula is paired with earthy brussel sprouts, nutty Manchego and candy-sweet dried blueberries, all brought together with a delicate lemon vinaigrette.

Raw shaved brussel sprouts have a fantastic crunch. My local Trader Joe's actually carries pre-shaved brussel sprouts, but you could quickly shave your own using the slicing blade on a food processor.

The sweetness of the blueberries of is perfectly offset with the bitter lemon and hot mustard in the vinaigrette. The mustard also helps to emulsify the dressing, so the lemon juice and oil won't separate. Isn't that fancy?

Arugula Brussel Sprout Salad
For salad
6 cups fresh arugula, rinsed and dried
1/2 lb brussel sprouts
1 cup dried blueberries
Shaved Manchego or Iberico cheese

For vinaigrette
3/4 cup extra virgin olive oil
1/4 cup lemon juice
1 shallot minced
1 tablespoon dijon mustard
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Start by shaving brussel sprouts in a food processor, using the slicer attachment. Combine arugula, shaved brussel sprouts and dried blueberries. Using a vegetable peeler, shave cheese over top.

In a mason jar, combine olive oil, lemon juice, shallot, mustard, S&P. Tightly screw the lid shut and shake. Toss with salad and serve immediately.