Pineapple Blueberry Crumble

Ingredients:


package of frozen mini phyllo tarts

jar of lemon curd (jams and jelly section of grocery store) or make lemon pie filling from a box

nice big juicy blueberries

1/4 cup sugar

2 tbs. of JustWhites (dried egg whites) plus 2 tbs. water


Explanation: we use dried egg whites because its not safe to use raw egg whites. Our local supermarkets carry the phyllo tart shells in boxes of 15. This recipe will make at least 30 and perhaps 45 mini tarts.


As they say in Canada – mode ‘d employ


Rinse the berries and roll them on a towel to dry. Mix the dried egg white powder with the water and whip up ‘til it looks like a whipped fresh egg white. Toss the berries in the egg white, a few at a time. Allow the surplus egg white to drip off, then immediately roll them in the sugar. Lay them on parchment paper to dry. The sugar will adhere because of the egg white. When the egg white dries, you’ll have a sugar crusted berry. We started at the finish line. This is the final step on your tiny tarts, but we need dry berries. While berries dry, begin to fill the tart shells.


I leave the phyllo cups in the plastic grid they are packed in while filling them.


If you’re using lemon curd, put about 1/2 tsp. in each plyllo cup, filling it to the brim.


If you’ll use the lemon pie filling, prepare it according to package directions, cool it a bit, then do the same as for lemon curd.


Top each tiny tart with a sugared berry, pressing it down a bit.


Voila !!! You have a charming dessert that people will think you slaved over all day.


I serve these for “tea” along with an array of small finger foods. They are perfect to bring to women’s meetings at church. I’ve served them at bridal showers and any event where you’ll be serving several desserts that can be eaten in one bite.


Pay a visit to the shops featured on this post and savor the delicious "lemonade" they made with their "lemons".

www.etsy.com/listing/47561711/lemon-yellow-and-green-wallet

www.etsy.com/listing/13434873/lemon-yellow

www.etsy.com/listing/63475415/andi-apron-lemons

www.etsy.com/listing/62771067/yellow-earrings-with-silver

www.etsy.com/listing/52996929/vintage-whimsical-yellow-sparkle-lucite

Spring is in the air……………Pasta ala Broccoli


Ingredients:

1 fresh bunch of broccoli – rinsed and cut up, including the peeled stems


small onion or shallot – diced


2 tbs. olive oil


3/4 lb. of tricolored spirals pasta


1/4 cup pine nuts – toasted


1 peeled garlic clove


chicken broth (about 1/2 cup)


heavy cream (optional – about 1/2 cup)


Toast pine nuts in a large wok or frying pan over medium heat until they’re slightly browned. Watch carefully, they burn easily. Set aside into a small bowl.

Brown the garlic clove in olive oil in the wok. Remove from oil and discard the toasted garlic clove. Oil is now perfumed with garlic.


Brown chopped onion or shallot in this oil and set aside


In a sauce pan, heat several quarts of water to boil. When it comes to boil, salt the water and cook the broccoli for 5 minutes. Remove with the spider or strainer (reserving the water). Shake as much water as possible from the broccoli. Put the broccoli into the garlicky oil over medium to low heat and brown while the pasta is cooking for the recommended amount of time in the broccoli water.


When pasta is cooked, remove it with the spider or strainer into the broccoli wok. Mix it all together so the pasta and broccoli “marry”. Add salt and pepper.


To this you can add a ladle full of the starchy pasta water, some chicken broth and stir in some of the heavy cream (optional) until you get the consistency you like. Garnish with the toasted pine nuts. Sprinkle with romano or parmesan cheese (I like to drizzle olive oil over it too) and enjoy.


Note: I like it a bit soupy.

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"For as long as the earth lasts, planting and harvest, cold and heat, Summer and Winter, day and night will never stop."

Genesis 8:22


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Broccoli reminds me of little trees and little green trees remind me of springtime. See what springtime surprises these shops have in store for you.