Friday, September 3, 2010

Berry Cocktails & Mini Pies

The forecast is calling for a beautiful Indian summer kind of weekend.  Our grill will definitely be fired up.  Likely steak kabobs (a favorite of Mr. Andrew) with grilled potatoes and roasted veggies.  
I have a couple new recipes in my queue that I plan to try this weekend to take advantage of the gorgeous summer berries while they last. I normally would wait to post a new recipe until I've made it myself. But these looked pretty foolproof so I thought I'd share, just in case anyone else was looking for a little food inspiration for the weekend. 

Raspberry Beer Cocktail
3/4 cup fresh raspberries
3 1/2 (12-oz.) bottles beer, chilled
1 (12-oz.) container frozen raspberry lemonade concentrate, thawed
1/2 cup vodka
Garnish: lemon and lime slices

1. Stir together first 4 ingredients. Serve over ice. Garnish, if desired.

Note: To make ahead, stir together lemonade concentrate and vodka in a large container. Chill up to 3 days. Stir in raspberries and beer just before serving. Garnish, if desired.

Mini Mixed Berry Pies
Makes 7
1 package (15 ounces) refrigerated piecrusts
(if time allows I'll make my own crust, I use Ina's recipe)
6 ounces raspberries
12 ounces blueberries
4 teaspoons cornstarch
1/4 cup sugar, plus more for sprinkling
1 teaspoon fresh lemon juice
1 large egg

Unfold piecrusts on work surface.
Use individual mini tartlet pans as guide to cut dough, press dough into pan and up edges.
Stir together berries, cornstarch, sugar, and lemon juice.
Divide mixture among seven 3-inch aluminum pie tins.
Cut strips and place in decorative pattern on pie tops.
Beat egg with 1 teaspoon water.
Brush crusts lightly with egg wash; sprinkle with sugar.
Freeze pies 20 minutes.
Preheat oven to 375 degrees.
Bake until golden and juices are bubbling, about 25 minutes.
Let cool completely on a wire rack.

I'll let you know how they turn out. 
Happy Labor Day Weekend!

Cocktail recipe here, Mini Pies adapted from here.  Pie photo from here

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