Tag Archives: Fruit

Raspberry Sorbet

9 Aug Raspberry Sorbet

Fresh and frozen for summer.

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Cherry Clafoutis

11 Aug Cherry Clafoutis - Grazing in The City

Rustic French Dessert

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Strawberry and Peach Cobbler with Pecan Strudel Topping

17 Jul Strawberry and Peach Cobbler - Grazing in The City

Two posts in one week? This one’s worth it.

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Lemon Curd Pavlova with Fresh Berries

17 Apr

This is one of the finest things I’ve ever made.

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Beautiful Blueberry Breakfast Cake

10 Mar Grazing in The City - Blueberry Breakfast Cake

With berry season still some weeks away, I might have jumped the gun here – but this is the sort of thing weekends are made for.

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Raspberry Crisp

15 Sep

Can I just tell you how much I love raspberries? It seems like this summer I have fallen for raspberries and I can’t get enough of them. We’re nearing the end of their season up here in Chicago, but I don’t want them to go. I know apples will be coming up soon and I love cooking with pumpkins and all the other fall root-type vegetables, but, man – there’s nothing like fresh berries in the summer. Don’t you agree? I thought so. *nods head knowingly*

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Summer Chill – Peach Pudding

10 Jul

Summer has finally caught up with us here in Chicago. The heat is upon us and the humidity won’t let us forget it. One of the best things about summer time is that it’s also peach season – and ya’ll, I love peaches. I grew up on them, peeling them in the back yard and eating them with the juice running down my chin and my hands . . . everybody knows different foods can have very emotional meaning for all of us. And there’s something about peaches in the south – everybody loves ’em and everybody has their favorite ways to prepare them.

I would say peaches and banana pudding run neck and neck as favorites in the south. Last weekend – I decided to combine the best of both and make a peach pudding!

Chicago - Summer Chill - Peach Pudding

Summer Chill - Peach Pudding

I wanted to make the pudding from scratch – and, sadly, the first effort for this last Sunday morning did not work out. And looking back, here’s why – all the recipes I looked at said to cook the pudding over low heat, stirring constantly, until it starts to thicken. Low heat. Every recipe. So I added the ingredients exactly as my recipe called for – and stirred over low heat. And stirred. And stirred. I must have stood there and stirred for at least 40 minutes (no joke) and it never thickened. So, of course I started thinking that maybe some of the ingredient weren’t right. Maybe I used self rising flour by mistake? I used 2% milk – should I have used whole? Should the egg yolks and milk have been at room temperature? I didn’t get it – and I was frustrated. Of course, having a whopper of a hangover that morning didn’t help things either, but that’s a whole different story.

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Refresh Your Summer – Frozen Margarita Pie

10 Jun Grazing in The City - Frozen Margarita Pie

I found this recipe in Our State magazine and thought I’d give it a whirl. Being from North Carolina – and growing up in a rural, church-based community – I am a sucker for church cookbook recipes. Those spiral tab books, chock full of recipes for things like ‘sweet and sour pork chops’ (which is basically pouring a bottle of Russian dressing over some pork chops), Coca Cola cake, ‘taco casserole’ and 15 different kinds of pound cakes, these are like manna from heaven for me. I grew up getting excited about church pot lucks – to me, these books are like instruction manuals for throwing your own church pot luck! YUMMERS.

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