May I bring the plates, cups, napkins, utensils, etc? Our kitchen will be demolished in a week, so I'm not cooking anything worth sharing b/c I'm using up what's in my fridge & freezer (the oddball combinations this is creating could be a whole 'nother thread ). I'll do a "tablescape," how 'bout? I have a huge hurricane candleholder with a bright red (of course; my fave color) pillar candle & blue glass beads to hold the candle in place, plus I have brightly colored outdoor plates & place settings. So I'll do that.
Ooooh, wait! I can post a recipe! Just posted this one for someone looking for a pretty dessert for a buffet table (on another thread), but in case you missed it, here's a copy plus a photo:
This Pampered Chef recipe, Lady Liberty Lemon Star Dessert, has Cool Whip & is kind of prefab, but it looks impressive if you want it to stand out on the dessert table , and is a crowd-pleaser with the cute appearance & all the fresh fruit. All you need is a star insert for a springform pan.
* Exported from MasterCook *
Lady Liberty Lemon Star Dessert
Recipe By :Beautiful and not difficult.
Serving Size : 15
Categories : Dessert Entertaining
Five-Star Favorite Fruit
Make Ahead/NO last-min prep Patriotic (Red, White, & Blue)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 lemon creme-filled sandwich cookies -- store brand is fine (use vanilla-filled in a pinch)
3 tablespoons butter or margarine
10 soft ladyfinger cookies -- whole (double the amount, of course, if they come halved)
9 large strawberries -- beautiful ones only; estimated amount (see Directions)
12 ounces Cool Whip Lite® -- thawed (allow 4 hours for it to thaw in the refrigerator)
Extra Cool Whip Lite® -- for garnish
1 large lemon
3 ounces lemon Jell-O powdered mix -- or one small package per 3 ounces needed
1/2 cup water
8 ounces Neufchatel cheese -- softened
1 cup blueberries -- can also use blackberries that you've presweetened with sugar.
Remove Cool Whip from freezer; allow 4 hours for it to defrost in the
refrigerator. Remove cream cheese from fridge so that it can soften.
Melt butter in medium glass bowl. Finely chop cookies using hand-held food
chopper or food processor. Combine crumbs and butter; press mixture into
9" springform pan.
Wash and de-stem blueberries; drain on paper towels. Wash and hull
strawberries (possibly reserve the prettiest strawberry for garnish; don't
cut or de-stem this one); cut them in half along widest part (from stem
end at top, to bottom); drain. Attach open-star tip to Easy-Accent
Decorator (tool with a drum that holds creamy foods/garnishes, and a
plunger to push it through a tip--just like a caulking gun). Fill
decorator with Cool Whip; cap and refrigerate. If desired, fill a second
decorator with more Cool Whip for garnish.
Trim ladyfingers flat on one end. Separate the strips of ladyfingers
(don't separate the individual ladyfingers). Spray sides of Star Insert with nonstick cooking spray; place insert on cookie crust.
Place ladyfingers, cut side down, around inside of insert, referring to
photo for guide. Place approximately 15 strawberry halves, hulled ends
down, against springform pan sides with cut ends facing out. Reserve
remaining strawberry half for garnish, or reserve another whole berry with
the stem left on.)
Zest lemon to measure 2 teaspoons or more of zest. Include some zest
strips (not just the finely grated zest); separate these for garnish.
Juice lemon to get 2 tablespoons of juice. Sprinkle Jell-O over water in
small batter bowl. Microwave on High for 1 minute; whisk until dissolved.
Add lemon juice. In large batter bowl, using a spatula, combine cream
cheese and 3/4 of the lemon zest (the finely grated zest). Dump in the
Jell-O mixture; whisk until smooth. Thoroughly whisk in the remaining Cool
Whip. Divide mixture evenly between inside and outside of insert, using
spatula to fill points. Remove insert, lifting straight up. Sprinkle
blueberries inside star; sprinkle with remaining lemon zest; garnish with
reserved strawberry. Wipe a clean finger around pan to clean the edge.
Refrigerate at least 20 minutes--two to three hours is better! Place onto
cake carrier or serving plate, being sure to secure it there with a
non-skid mat or some folded-back masking tape. Cut around edge of dessert
with tiny paring knife; remove collar from pan. Decorate top of dessert
with stars of reserved Cool Whip, using Decorator.
"Use the pan's star insert for July 4, or the heart insert for
Start to Finish Time:
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 216 Calories; 11g Fat (48.3%
calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 44mg
Cholesterol; 186mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 2 Fat; 1 1/2
If you're afraid of butter, use cream. ~~ Julia Child
As you cook, you enjoy omniscience about food that no amount of label reading can match. Having retaken control of the meal from the food scientists, you know exactly what is in it. (Unless you start w/cream of mushroom soup, in which case all bets are off.) To reclaim control over one's food, to take it back from industry & science, is no small thing; indeed, in our time, cooking from scratch qualifies as subversive. ~~ Michael Pollan