The Blueberry-Lemon Summer Dessert Collection

How To Make Lemon Icebox Party Pies The Blueberry-Lemon Summer Dessert Collection By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Modern Southern Socials TV Cooking Personality Pastry Chef Birmingham Alabama Writer Food Stylist Digital Culinary Photo Journalist Game Day Tailgating Southern Hostess Southern Recipes Southern Entertaining Party Menus Party PlanningSummer Entertaining 

Southern Socials

The Blueberry-Lemon Summer Dessert Collection

 A selection of traditional desserts portioned as tasting servings is the perfect way to celebrate the finest summer has to offer at your next backyard barbecue social. Guests will enjoy every bit of seasonal sunshine featuring plump, ripe blueberries available from farm stands now & when paired with a burst of bright lemon, these hand crafted summer beauties radiate on plates. A collection of warm from the oven favorites accompanied with cool & creamy morsels that can be prepared well in advance make this fresh idea fun & manageable. Serving them in small ramekins & glasses instantly elevates the classic desserts for a sweet ending of undeniable charm. Learn how to make a variety of classic favorites including pointers for creating a timeline so preparations & execution run more smoothly.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}

How To Prepare A Tasting Collection Of Seasonal Desserts

Planning & logistics are the key fundamentals to hosting fabulous southern socials. Several new baking dishes, glasses & flatware will be needed in order to serve the desserts properly. A lot of heirloom demitasse spoons are the perfect sized utensil to accompany the desserts for serving. Scour antique markets if you do not already have your own. Read through the recipe instructions before beginning & plan to pick up these fresh kitchen essentials in advance. I’ll show you how to use the specialty pieces time & time again so they will be a lovely addition to your entertaining collection & well worth the small investment.

Fresh-Blueberries-Rebecca-Gordon-Buttermilk-Lipstick-Culinary-Entertaining-Brand-Cooking-Baking-Tutorials-Editor-In-Chief-Editorial-Director-Digital-Culinary-Photo-Journalist-Pastry-Chef-Writer-Food-Stylist-TV-Cooking-Personality-Game-Day-Tailgating-Entertaining-Southern-Recipes-Entertaining-Parties

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Knowing when & how far in advance recipes can be prepped for parties will help ensure a smooth event. Follow these pointers for an organized execution that’s guaranteed to be a sweet success.

No. 1

The Classic Blueberry Crisp

Miniature dishes can be located from fine cook stores. Fill them & top the berries with the Oat Streusel then hold on the pan up to two hours before baking, if desired. The dessert may be served warm from the oven, however, it’s equally delicious served at room temperature as well. Scoop small dollops of ice cream & portion it over the desserts just before serving. Look to Baking Classics: Blueberry Crisp for pointers & photos that detail the instructions for preparing the recipe.

How To Make Classic Blueberry Crisp By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Southern Entertaining Southern Hostess Menu Planning Game Da Entertaining Modern Southern Socials Birmingham, Alabama Party Planning Summer Entertaining

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic Blueberry Crisp 
makes 12 tasting servings

Oat Streusel
1 {11-oz} container fresh blueberries
2 Tbsp sugar
4 tsp lemon juice
1 tsp cornstarch
Premium vanilla bean ice cream

Preheat the oven to 375 degrees. Prepare the Oat Streusel as directed. Toss together the blueberries, the sugar & the lemon juice in a medium bowl. Crush a handful of blueberries with the back of a fork to help release some of the juices. Sprinkle the cornstarch over the fruit & fold it into the mixture to combine. Portion the fruit in 12 lightly greased 1-oz shallow dishes. Crumble the Oat Streusel over the fruit, breaking apart the clumps. Bake 25 to 30 minutes or until the top is golden brown & the filling is bubbly all over. Serve warm with vanilla bean ice cream.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickOat Streusel
makes 1/2 cup

3 Tbsp old-fashioned oats
2 Tbsp all purpose flour
1 Tbsp dark brown sugar
1 Tbsp cold butter, cut into pieces

Combine the oats, the flour, the dark brown sugar & the butter in a small bowl. Cut in the butter using a pastry blender until sandy in texture. Form small clumps of the mixture in your hands & release back into the bowl. Chill 10 minutes. Use as directed.

No. 2

The Lemon Icebox Tartlets

The pies can be prepared up to two days ahead of time. Top them with Chantilly Cream just before serving & garnish with lemon slices. Look to Baking Classics: Lemon Icebox Tartlets for pointers & photos that detail the instructions for preparing the recipe as well as The Basics: Lemons for tips on how to capture the juice efficiently. 

How To Make Lemon Icebox Tartlets By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking & Baking Tutorials TV Cooking Personality Game Day Tailgating Modern Southern Socials Editorial Director Pastry Chef Writer Food Stylist Birmingham Alabama Digital Culinary Photo Journalist Lemon Pie Southern Entertaining Spring Summer Entertaining Southern Hostess

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickLemon Icebox Tartlets 
makes 2 dozen

1/2 {8-oz} package cream cheese, softened
1/4 cup butter, softened
3/4 cup all purpose flour
1/4 cup plain yellow cornmeal
2/3 cup sugar
1 Tbsp all purpose flour
1/4 tsp kosher salt 
 1/4 cup fresh lemon juice
  3 Tbsp whole buttermilk
2 eggs
Chantilly Cream
Garnish: Lemon slices

Beat the cream cheese & the butter with a stand mixer until smooth. Scrape down the bowl sides with a rubber spatula. Blend in the flour & the cornmeal on Low speed until a dough forms. Divide the mixture into 24 pieces & roll into balls. Press the dough balls into each space of a lightly greased 24-cup miniature muffin tin. Press the mixture evenly on the bottom & up the sides. Chill 30 minutes.

Preheat the oven to 350 degrees. Whisk together the sugar, the flour & the salt. Whisk in the lemon juice & the buttermilk until smooth. Blend in the eggs. Pour the mixture through a wire mesh sieve; discard the solids. Divide the mixture between the dough in the muffin cups. Bake 22 to 24 minutes or until the crust is golden & the filling is set. They will appear domed. When removed from the oven, the filling will settle level in the pan. Let stand 5 minutes. Gently loosen the pies with a pairing knife. Cool completely in the pans. Just before serving, top with Chantilly Cream & garnish, if desired.

No. 3

The Buttermilk Panna Cotta With Blueberry Coulis

Buttermilk Panna Cotta With Blueberry Coulis can be prepared up to two days ahead of time. Look to Cooking Classics: Buttermilk Panna Cotta With Blueberry Coulis as well as Cooking Classics: Blueberry Coulis for pointers & photos that detail the instructions for preparing the recipes.

How To Make Buttermilk Panna Cotta With Blueberry Coulis By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & entertaining Techniques Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Southern Hostess TV Cooking Personality Modern Southern Socials Southern Entertaining Summer Entertaining Game Day Tailgating Party Planning Editorial Director Digital Culinary Photo Journalist Birmingham Alabama. How to Make Blueberry Coulis

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickButtermilk Panna Cotta With Blueberry Coulis
makes 12 tasting servings

1 cup heavy whipping cream
1/4 cup sugar
1 cup whole buttermilk
1 tsp vanilla extract
3 Tbsp cold water
1 envelope unflavored gelatin
Blueberry Coulis
Garnish: Fresh blueberries

Combine the cream & the sugar in a 2-quart saucier & place over Medium-Low heat; warm the mixture, stirring occasionally, just until the sugar melts, about 2 to 3 minutes. Remove from the heat. Stir in the buttermilk & the vanilla. Set aside. Place the water in a small bowl & sprinkle the gelatin over the surface. Let stand 5 minutes or until softened. Stir the gelatin into the warm cream mixture until dissolved. Run a little through your fingers to be certain the mixture is smooth. If not, place the mixture over Low heat, about 1 minute. Pour the cream mixture through a fine wire mesh sieve into a measuring cup with a sharp spout. Place 12 {1 1/2-oz} shot glasses in a 9-inch baking pan. Pour the cream mixture between the glasses filling 3/4 full. Chill 4 to 24 hours.

Prepare the Blueberry Coulis as directed. Spoon a little of the mixture over the surface of the Buttermilk Panna Cotta just before serving. Garnish, if desired.

How To Make Buttermilk Panna Cotta With Blueberry Coulis By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining. Blueberry Coulis Cooking & Baking Tutorials TV Cooking Personality Pastry Chef Writer Food Stylist Editorial Director Digital Culinary Photo Journalist Party Menu Planning Southern Hostess Southern Entertaining Summer Entertaining Game Day Tailgating Modern Southern Socials Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBlueberry Coulis
makes 1/2 cup

1 1/2 cups fresh blueberries
3 Tbsp powdered sugar
1 Tbsp fresh lemon juice

Pulse the blueberries, the powdered sugar & the lemon juice in a food processor several times until pureed. Transfer the mixture to a small saucepan & bring to a simmer over Medium heat. Cook 1 to 2 minutes or until slightly thickened. Remove from the heat & let stand 10 minutes. Press the mixture through a fine wire mesh sieve. Discard the solids. Chill 1 hour.

The Tune
“Summertime” Nina Simone

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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