Food

Blueberry Vanilla & Mascarpone Tart + Sour Cream

~ Paris
The weather here in Northern California has been ridiculously warm lately, making the idea of cooking or baking near a hot stove or oven sound utterly unappealing. Instead, we’ve been subsisting on takeout, air conditioning, and ice cold drinks to make it through the day. But the other afternoon, I found myself craving a decadent and rich dessert that wasn’t overly sweet. Since our local bakery only had sugar infused options like a double chocolate cake or an oversized sugar cookie + buttercream frosting, I decided to try and whip something up at home. By combining fresh blueberries with mascarpone cheese, it made for the most indulgent dish that tasted like a creamy, no bake cheesecake. And when paired with a dollop of sour cream, a sprinkle of vanilla sugar, and a crumbly graham cracker crust, this made for the perfect summer dessert. I plan on making this anytime I’m craving a quick treat, and updating it with different berries such a strawberries, blackberries, or raspberries, for a twist on this tart.

Ingredients
{Makes One Serving}
1 Mini Graham Cracker Crust
1/4 Cup Blueberries
1.5 Tablespoons Mascarpone Cheese
1/2 Teaspoon Sour Cream
Vanilla Sugar, sprinkled to taste

Recipe
1. Massage the blueberries into the mascarpone cheese and press it into the graham cracker crust.

2. Dollop the sour cream atop the tart. Garnish with a blueberry.

3. Sprinkle vanilla sugar on top of the tart.

4. Enjoy!

x Paris

Lavender Lemonade

~ Paris
Years ago, in the spring, we made a trip to San Francisco where I discovered an intriguing cocktail – a lavender lemonade mimosa. While the drink was refreshingly different from a typical mimosa, my favorite part was the slightly sweet, floral notes the lavender gave the brunch cocktail. I decided instantly that I needed to make the drink, minus the champagne, the moment I got back home. Paired with an oversized and lightly flavored ice cube, this is a variation on the classic lemonade that I am fully behind. And I have since decided that I am required to make a glass {or pitcher} of my summer evening drink of choice – lavender lemonade – at least three times a week until autumn begins. x

Ingredients:
For one glass:

Half a lemon
2-3 lavender blossoms
1/16 cup sugar
1 cup water
Pinch of salt

For fancy lavender lemon ice cubes:

Water
Splash of lemon juice
2-3 lavender blossoms

Recipe:

1. Boil equal parts sugar and water, with lemon juice and lavender over a low flame to make the simple syrup.
2. Once the lavender lemon simple syrup is made, pour it into a glass and add water.
3. Separate the boiled lavender blossoms and toss them into the ice cube tray along with a splash of lemon juice to enhance the flavor of the ice as it melts.
4. Rub half a lemon against the rim of the glass, and then turn the glass upside down into a bowl of salt to rim the edge. Note: sugar works equally well in this case.
5. Add a pinch of salt and a pinch of sugar, and stir.
6. Garnish with the fancy lavender ice cube and a fresh lavender blossom.
7. Enjoy!

x Paris