Despite the rain and chilly air the past several days, the past weeks have had more than a few glimpses of summer, and Jon and I have had a major hankerin’ for summery food.
My mom always made fresh strawberry pies in the summer, and with this easy recipe, I got some major “oohs” and “ahhs” from the boys who ate it. (Recipe below)
Jon surprised me last weekend with this delicious grilled meal of chicken and veggie kabobs. Perfect weather, nice summery grill smell, good food, good company.
After 2 rounds of homemade vanilla ice cream with our fab garage sale find, we decided to branch out and try for mango ice cream. You cannot go wrong with a can of mango pulp. Ever. My friend who loves to cook Indian food introduced me to mango lassis a few years ago (drink made basically of yogurt and mango pulp), and I thought – surely you can turn this into ice cream! YES, YOU CAN. AND IT IS AMAZING. (Recipe below)
What are some of your favorite summer fares?
Fresh Strawberry Pie – recipe from my mom
Buy or make a deep dish pie crust. Bake and cool. (wayyy better homemade, even if it looks messy; here’s a good start)
1 cup sugar
2 1/2 T strawberry jello (1/2 small package)
1 quart fresh strawberries, hulled, washed & dried
1 cup water
whipping cream (as you can see above, I made almost equal parts pie and whipped cream – you can never have enough)
Mix sugar, water and cornstarch and boil until thick, stirring constantly. Remove from heat and add strawberry jello. Stir.
When almost cool, add strawberries. Stir well and pour into baked and cooled pie shell. Serve with homemade whipped cream. (Refrigerate)
Mango Ice Cream – adapted from here
2 cups sweetened mango pulp (very cheap at our favorite Asian market)
2 cups whipping cream
1/4 cup sugar (can be less – just taste and see what you like)
1 T lime juice
Whip the cream with a hand mixer in a chilled bowl. Fold in mango pulp, sugar, and lime juice. Put in ice cream maker and make per directions. Eat, and try to contain your excitement.