I knew the minute I read this month’s Southern Living, that the “Make-Ahead Berry Pudding” was a must-try. Besides, Memorial Day weekend is coming up and this red, white, and blue dessert would be the perfect addition to the menu. I decided to do a trial run just to see how it turned out so I cut the recipe down to fit in my smallest CorningWare dish (2-4 servings). The original recipe calls for cherries but since they aren’t in season up here yet, I added more strawberries and blueberries instead. Also, I used frozen blueberries because the fresh ones are still fairly expensive, since it’s so early in the season. I let them thaw a little before adding them to the saucepan and I added 1/4 cup water instead of 1/2 cup later on. It turned out perfectly!
Summer Berry Pudding
Recipe adapted from Southern Living
3/4 cup fresh strawberries, sliced
1/2 cup fresh raspberries
1/2 cup fresh blueberries
1/2 cup fresh blackberries
1/8 cup sugar
2 T. orange juice
1 (3-oz.) package soft ladyfingers
Directions:Stir together berries and sugar in large, stainless steel saucepan and let stand 30 minutes, stirring occasionally. Add 1/4-1/2 cup water; cook over medium-low heat, stirring occasionally, 8-10 minutes or just until berries begin to break. Remove from heat. Stir in orange juice and let cool 20 minutes.
To prepare dish, line a small CorningWare dish (24-oz.) with plastic wrap. Spoon 1/3 of berry mixture into prepared dish, spreading to cover bottom evenly. Arrange a layer of ladyfingers, pressing and trimming to cover berry mixture. Repeat layers twice.
Cover loosely with plastic wrap and place a small plate (approximately the same size as the inside of the dish) directly on top. Place a heavy can or jar on plate and chill 12 hours. Unmold pudding onto serving plate and garnish with fresh berries and mint sprigs. Slice into pieces, top with whipped cream, and serve immediately. Makes 2-4 servings.
Oh, the sweet, sweet days of summer. SD and I love summer in Rochester – it’s not too hot (and there’s always a cool breeze), all the restaurants put tables and chairs out on the sidewalks (which makes it feel like Paris), and there are tons of festivals and cultural events. In fact, with the newly-released City Newspaper Annual Manual and several pages of event listings, I thought it was high time we started our summer bucket list. Here are the highlights:
- Lilac Festival
- Big Rib BBQ and Blues Fest
- Canal Day celebrations + renting bikes for the day
- Xerox Rochester International Jazz Festival
- Sunday picnic lunch on the canal
- Corn Hill Arts Festival
- Park Avenue Summer Festival
- Dinner on the roof with friends
Do you have a summer bucket list? What do you have planned?
Image Credit: oh Suze q
Welcome to the Flower City!
Spring is one of the most lovely times of the year in Rochester and lately, we’ve been enjoying the sudden bursts of color all over the city – an assortment of tulips, daffodils, bright yellow forsythia, “purple” magnolias* (pictured above – these beautiful blooms only last about a week!), and pink flowering cherry trees. We can’t help but make our walks a little longer and a little slower as we appreciate the beauty of this new season. After a long, cold, seemingly endless winter, spring is a welcome guest.
*NOTE: The first time someone referred to this tree as a “magnolia,” I was quite confused. There are a few similarities in the shape of the flower between this and the classic southern variety, but I’ve taken to calling them “purple” magnolias, just to keep things straight.
Image Credit: personal
Dare I say that spring has come to stay in Upstate New York? Last week we had weather in the 70s AND snow so it’s tough to say for certain. All we can do is appreciate those warmer days and beautiful flower days when they come!
Row 1: Homemade peach cobbler for Easter Sunday Dinner * My composition for class – SD, can we hang this on the fridge? * Enjoying a few spring-like days on the rooftop deck!
Row 2: An urban garden in honor of Earth Day * Our first creation at a new-to-us yogurt place – delicious! * A very sweet package from our favorite girl scout!
Row 3: A sneak peek of our recent concert program – read more about The Art of Song: Musical Pairs here and here * A night out on the town – dessert at Java’s and a friend’s percussion recital * At least it feels like spring inside!
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It all started when we bought a mango to add to a fruit salad we were making for a get-together. . .and then forgot to add it in. After realizing our oversight, we decided to have sliced mango as a side for our traditional Saturday breakfast (scrambled eggs and grapefruit). Have you ever eaten mango by itself? It is delicious. We enjoyed it so much that we bought another one last week with no fruit salad agenda in mind. I can’t wait to try these recipes, featuring my new favorite fruit:
Shrimp with Avocado-Mango Salsa
Mango, Avocado, and Arugula Salad
Image Credit: Whole and Free, Self, Laylita’s Recipes