An Anniversary and an Easy Fresh Fruit Tiramisu

PeachMelba7BHi Everyone! I hope that your last couple of months (yes, two months almost!) have been lovely. All is well here. My time has been spent helping family get through some surgery and recovery, traveling, work, hiking, birthdays…you know, life in general. But all is good, I’m back online and ready to share more trails leading to good food.

I’ll start off by mentioning that not only is this my 200th post, but today is the 4 year anniversary of this blog! That first post, Ode to Red Speckled Grits, was all about testing the waters of websites and blogging…and once I started, I was hooked. Thanks to all of you who found me, encouraged me and joined me in this adventure. And thanks for sharing your own blogs while giving me informative and fun dialog along the way. Please join me for the beginning of the next 4 years!

Celebrations require some dessert, and with all of the lovely fruits available in this almost summer season, I want to share a quick and easy celebratory recipe where fresh fruit is the star. I’ve always loved tiramisu…the little “pick me up” from Italy. The traditional recipe involves a rich and delicious combo of ladyfingers, cream, mascarpone, coffee, marsala wine, chocolate and sometimes egg yolks. Nothing wrong with that.

This version, however, is a little lighter take on the original and can be quite versatile in terms of changing out seasonal fruits and whatever booze strikes your fancy. Filled with juicy berries and peaches, creamy mascarpone cheese lightened with yogurt and a bit of fresh citrus zest for some zing—along with the traditional ladyfingers and liquor—this satisfying dessert keeps much of the texture and feel of the original tiramisu with about half the calories. It’s a “pick me up” that comes together quickly, resulting in a cool, light and elegant dessert, just perfect for the hot weather season or whenever you need a delicious finish to a meal. Try my two variations below and then have some fun experimenting on your own.

BlueberryPeach1

Easy Fresh Fruit Tiramisu for 2
(can be doubled or quadrupled as needed)

For Blueberry-Peach-Almond Tiramisu:
3/4 cup fresh blueberries, washed and dried
1 cup fresh peaches, peeled and sliced, with their juice
1/2 teaspoon fresh lemon zest
3 generous tablespoons mascarpone cheese
1 generous tablespoon plain greek yogurt (I use 2%)
1 teaspoon powdered sugar
3 teaspoons of amaretto, divided
4 hard italian ladyfingers (can use the soft kind if you prefer, but hard holds up better)
1 generous tablespoon of toasted, slivered almonds

In a small bowl, whisk together the lemon zest, mascarpone, yogurt, powdered sugar and one teaspoon of Amaretto, until smooth. Break two ladyfingers into four pieces each and place four pieces (one ladyfinger for each glass) into the bottom of two pretty glasses…low ball, brandy snifter or wine glasses work perfectly. Drizzle 1/2 teaspoon of Amaretto per glass over the ladyfingers. Spoon 1/4 of the peaches and some juice over the ladyfingers in each glass, then top with 1/4 of the blueberries per glass. Layer 1 generous Tablespoon of the mascarpone mixture on top of the fruit in each glass. Sprinkle 1/4 of the toasted almonds into each glass. Repeat the layers with the remaining ladyfingers broken into 4 pieces each, the Amaretto, peaches, blueberries and mascarpone mixture evenly divided, and finish with the remaining toasted almonds. Cover with plastic wrap and refrigerate for 30 minutes before serving to allow the flavors to blend. Serve and enjoy.

Peachmelba1For Peach “Melba” Tiramisu:
Substitute 3/4 cup fresh raspberries for the blueberries, orange zest for the lemon and Grand Marnier for the Amaretto. Omit almonds and proceed the same as for Blueberry-Peach-Almond, garnishing the top with a raspberry and some fresh mint, if desired.

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A few scenes from our latest adventures in North Carolina.

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Campout

Is there anything quite so mesmerizing as a campfire?

Fall is now definitely in the air, and with it comes my desire to enjoy the cool breezes, see the leaves turn and give a sigh of relief that the heat of summer has come, and hopefully gone. It’s my favorite time of year, and since the first of October is my birthday, I always want to get away and do something outdoors to celebrate. And this year, I thought about how nice it would be to get away from the city, from the noise… from the computer, even…and go camping!

Now I know this isn’t everyone’s cup of tea or coffee, but we happen to like to camp…as long as it’s on our own terms, and that means a rather gourmet form of camping. I’m no longer in a frame of mind or of an age that I care to really rough it when I camp, but am completely on board with car camping as long as I can have the “necessities” close at hand! Usually I’ll do a fair amount of gourmet camp cooking when we’re camping, including egg sandwiches or omelets for breakfast and meat or fish and roasted campfire veggies or pizza for dinner. After all, I have a two-burner propane stove, camping pots and pans I keep in a pre-packed camp kitchen, a French press for breakfast coffee, glassware and plenty of coolers. We even have some champagne glasses dedicated for camping, naturally! And we do tent-camp. Ours is a “condo-like” spacious tent that you can stand up in and easily change your clothes. It accommodates our inflatable queen-sized pillow-topped air mattress and we have a ceiling tent fan with a light. We also have a boat—a traveling inflatable Class 4 Rapid, two-person kayak that we’ve taken on lakes, creeks, rivers and oceans. I told you it was gourmet camping!

The condo.

I guess the thing I like the most about camping is that you get to experience nature in a way like no other, up close and personal for the most part. We’ve seen all kinds of wildlife from hawks, owls, geese, ducks, eagles, egrets, herons and painted buntings to frogs, turtles, rays, crabs, whelks and amazing fresh and salt water fishes. And of course there’s the scenery, from mountain to shore. North Georgia provides many places close by that we like to visit. There’s Lake Winfield Scott, which I’ve mentioned before, and where we had a “Close Encounter of the Black Bear Kind” a few years ago in our campsite during a stay in June for my husband’s birthday. Yep, you heard me say it…a bear! A young black bear came into the site next to our tent to wish Dave a happy birthday, waving his paws, sniffing and drooling in anticipation of some sun-dried tomato turkey burgers cooking on the campfire (at least that’s what I think he was drooling over). Boy was that a surprise! But fortunately he ran away while we were running in the opposite direction…and all was well. He was a cute bear, but I don’t care to see one that close up again.

French pressed coffee and toasted bagels are a must, even in the middle of the woods!

Just happened to have some Humboldt Fog goat cheese and Drunken Fig Jam to have with that champagne. Love that stuff.

This time we decided to go to Lake Rabun, which is located close to several places where we enjoy taking day trips, and so that we could take out our kayak and possibly go for a swim. Since it was my birthday weekend, I chose not to try and cook very much while camping, and instead made and purchased some food in advance to take up with us so I could spend my time enjoying nature and the scenery. Some of the food highlights were my couscous salad—great for any occasion, Karista’s wicked Peanut Butter and Chocolate Chip Brownies...terribly addictive in the best kind of way, and my Kitchen Sink Campy Sloppy Joes for which you’ll find the recipe at the end of this post. And of course, some champagne!

This is a finger of the lake where we put in our boat with a view towards the main lake, which is around the bend.

The view in the opposite direction towards Seed Lake.

It turned out to be a cool and lovely weekend for the most part, a little too cool for swimming and only one day of sun, but great for boating and camping and there were very few people. The leaves were just beginning to turn, several festivals were going on in the area including “A Taste of Clarksville,” in the small artist’s community of Clarksville, Georgia, and the Sautee Jamboree Music Festival in Sautee. There were also some wineries in the vicinity which were open for tastings. We visited the relatively young Sautee Nacoochee Vineyards and enjoyed tasting some of their wine and looking out over the small vineyard while listening to live music. Tiger Mountain Vineyards and Habersham Vineyards are located in and around this area, too.

View towards the vines at Sautee Nacoochee Vineyards.

The Tasting Room at Sautee Nacoochee Vineyards.

Cheers!

For those folks who love the mountains, love nature, but don’t want to camp or cook, there are two nice places to stay around Rabun that I can recommend. The historic Lake Rabun Hotel and Restaurant has been completely renovated and now includes a spa and a very good chef. Sitting out on their porch overlooking the lake is definitely the spot for dining. And slightly south of Lake Rabun lies Glen Ella Springs Inn, known for it’s food, beautiful foliage and pastoral scenery.

A covered bridge just outside of Sautee, Georgia.

According to the sign it was once used as a set location for the 1951 movie “I’d Climb the Highest Mountain” with Susan Heyward. Unfortunately it has become a target of graffiti.

The weather held for us to enjoy a nice long boat ride and some great sight-seeing over the weekend. After breaking camp on Sunday morning, we ended our trip with a drive up to Highlands, N.C., which is only a 45 minute drive from Lake Rabun. We spent a few hours there window shopping, and went to see the American Craft exhibit at The Bascom. The Bascom is a nonprofit center for the visual arts in Highlands, where individuals can come together to participate in studio art classes and public programs, share cultural experiences, and enjoy the synergy of art and nature. The complex is made up of several historic buildings amidst beautiful natural surroundings. If you’ve never seen HIghlands or The Bascom, I highly recommend adding it to your trip list. I’ve posted about Highlands before, and you can click here to see and read more about our trip there last year.

Entrance to the Bascom. They had a huge fundraiser and silent auction the night before…normally there are no tents.

Lawn sculpture at The Bascom.

The Bascom Pottery Studio.

All in all a very nice getaway and great way to welcome a birthday!

Stirring the campfire.

So I have to ask you, do you like to camp? Have you ever done it?

Tell me about it!

Almost ready!

Kitchen Sink Campy Sloppy Joes
Serves 6-8

You can leave out the chipotle peppers (smoked and dried jalapeno peppers) if you or your kids can’t take the heat with the sweet, or use hotter peppers if you like more heat, to taste.

1 1/2 lbs. of ground beef
1 1/2 to 2 minced chipotle peppers in adobo sauce
1 1/2 cups chopped sweet bell peppers (I use a mixture of green and red)
1 large onion, chopped (about 2 cups)
2 Tablespoons of minced fresh garlic
1/2 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1/8 teaspoon Chinese five spice powder
1-15 oz. can no salt tomato sauce
4 rounded Tablespoons of tomato paste
3 Tablespoons brown sugar
juice of 1 lime
1 Tablespoon Worcestershire sauce (can use more to taste)
2 teaspoons Dijon mustard
1 Tablespoon balsamic vinegar

Onion hamburger buns, or your favorite

In a large skillet, brown the ground beef over medium high heat. Drain off all but 1 1/2 tablespoons of the fat. Add the chipotles, sweet bell peppers, onions and garlic, and stir over medium heat for about 3-5 minutes, allowing the vegetables to soften. Add the oregano, cumin, chili powder, Chinese five spice powder, and salt. Stir for 2 minutes to cook the spices, then add the tomato sauce, tomato paste, brown sugar, lime juice, Worcestershire sauce, mustard and balsamic vinegar. Cook the mixture until it is thick and saucy over medium low heat, stirring occasionally, about 10 minutes. Remove from the skillet and serve open faced, spooning the mixture over toasted onion buns. This freezes beautifully for camping and reheating, or to save some for another quick weeknight dinner.

Great for campouts and camp-ins!

A Year Ago…

What makes one start a blog? There are so many answers to that question that it boggles the mind.

For some, it’s a way to express their passion about what they enjoy doing most. For others, it’s a means to an end in pursuit of a writing career. And maybe for all of us, it’s a way to reach out of the loneliness that our human existence can sometimes have, and share common interests and conversation, while learning a thing or two in the process. Whatever one’s reason may be for starting a blog, the end result is exposing yourself to a whole new world. And that’s actually what I like about it the most! Continue reading

Birthday in Highlands

First I will say that Saturday was my birthday and my dear husband gave me a new camera, so you can evolve with me as I figure out how to use it and (hopefully) make better pictures than we’ve seen thus far. Yes, I confess it…all my photos were taken with a phone up to this point!

So, back to my birthday…we live within 2 hours of a gorgeous mountain area called Highlands, North Carolina, and since the first day of October was a stunningly beautiful fall day in the south—complete with very cool fall temps—we decided to go there to celebrate. (Lucky me!) Continue reading