Desserts Side Dishes/Appetizers

Food travels-Biltmore

For this week’s meal I “traveled” to the Biltmore Estate in North Carolina making selections from my Biltmore-Our Table to Yours cookbook. Everything I made was entirely summer themed-cold soup, pizza with grilled vegetables, and a cold cream pie for dessert. I love not having to use the oven when I can during the summer so all of these recipes were perfect.

Watermelon gazpacho

4 cups chopped watermelon

1/4 cup chopped red bell pepper

1/4 cup chopped red onion

1 cup chopped seeded cucumber

2 tablespoons chopped seeded green chiles

2 large tomatoes, chopped

1/4 cup sliced scallions

4 garlic cloves, chopped

2 tablespoons chopped fresh cilantro

juice of three lemons

salt and freshly ground white pepper to taste

Combine the watermelon, bell pepper, onion, cucumber, green chiles, tomatoes, scallions, garlic and cilantro in a large bowl. Add the lime juice, salt and white pepper and toss to mix well. Marinate in the refrigerator for 2-3 hours. Process in a blender or with an immersion blender until smooth. Adjust the seasonings and chill until serving time. Ladle into soup bowls to serve.

 

Grilled Summer Vegetables and Goat Cheese Pizzetas

 

Peanut Butter Pie

Pie

14 ounces cream cheese, softened

2 cups sugar

1 1/2 cups creamy peanut butter

1 tablespoon vanilla extract

2 tablespoons unsalted butter, melted

1 cup heavy whipping cream

1 chocolate cookie pie shell

Chocolate Ganache

1 cup heavy whipping cream

8 ounces semisweet chocolate couverture, finely chopped (the recipe recommends not using chocolate chips, instead it says to only use high-quality chocolate such as Ghiradelli, Valrhona or Cocoa Barry)

 

For the pie, beat the cream cheese and sugar in a mixing bowl with a paddle attachment until smooth, scraping down the side as needed. Add the peanut butter and vanilla and mix well. Beat in the melted butter gradually.

Whip the cream in a mixing bowl with a whip attachment until soft peaks form. Fold into the peanut butter mixture. Spread in the pie shell and chill in the refrigerator.

For the ganache, bring the cream to a boil in a saucepan. Pour over the chocolate in a bowl. Stir gently to melt the chocolate and mix well. Cool slightly and spread evenly over the pie. Chill until serving time. Cut with a knife that has been heated under hot water and wiped dry between slices.

 
 

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2 Comments

  • Reply
    ~Holly~
    July 31, 2011 at 12:22 am

    Wow! Look at you! I can’t decide which dish is my favorite. I am a sucker for peanutbutter chocolate anything!! Thanks for posting recipes!! *drool*

  • Reply
    the red headed traveler
    July 31, 2011 at 1:57 am

    I am with you on adoring ANYTHING peanut butter chocolate… It definitely is my guilty pleasure 😉

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