McMommy does it again! Today is her 30th birthday bash; she’s hosting a party at her blog! Since I can’t resist a party, I’m going over there to celebrate, and here are the shoes I am going to party in:
Cute, no? I haven’t had a chance to wear these shoes in years, and they’re so pleased to be going out again. They’re made with raw silk; I love the texture of raw silk and how it catches the light. This shade of blue makes me think of peacocks, so who wouldn’t be proud to wear it? I originally bought these for a Scottish wedding, and with those glittering little mirrors on my toes, I was told I was the best bet for finding out what the men really wore under their kilts. (One of them had tartan boxers. No lie. But we only saw them because he wasn’t used to sitting in a skirt. I mean a kilt.)
Now, you can’t go to a party without bringing a little something tasty along, and since I’m in practice and there are still some strawberries left, I figured I might as well make another lovely fruit pizza. Isn’t it wonderful how there’s always enough to go around?
Here’s what you need:
FOR THE CRUST
- 1/2 cup butter, softened
- 1/4 cup brown sugar, packed
- 1 cup flour
- 1/4 cup rolled oats
- 1/4 finely chopped pecans (you can use a little food processor for this, but I don’t have one, so I just put them in a baggie and crush them with a rolling pin)
FOR THE FILLING
- 8 oz. package of cream cheese at room temperature (I usually cheat and nuke it to soften it up a bit)
- 1 can condensed milk (a.k.a. Eagle Brand)
- 1/3 cup fresh-squeezed lemon juice
- 1/2 teaspoon vanilla
- fruit for topping (strawberries, kiwis, bananas, canned sliced peaches, canned mandarin segments, or whatever else you have on hand)
FOR THE GLAZE
- 1/4 cup apricot jam or orange marmalade
- 1 teaspoon water
To make the crust, beat butter and sugar together. Add flour, oats, and nuts. Spread on pizza pan and prick with a fork. Bake in a 375°F oven until lightly browned (mine took 8 minutes). Meanwhile, put all the filling ingredients (not the fruit!) in a mixer and beat the heck out of it until it’s smooth and completely combined. Once the crust has cooled, spread the filling on it, then top with fruit. Make the glaze by mixing the jam with the water and pressing the mixture through a sieve. (I sometimes add a bit more than a teaspoon of water if I find it’s too thick.) Brush the glaze over the fruit. Chill and serve. Thanks to Michael’s mom for sharing the recipe with me years ago.
By the way, I put saran wrap over my fruit pizza when I put it in the fridge, but every year I forget that the toppings start getting syrupy after they’ve been in the fridge for a few hours. The syrup migrates along the plastic wrap and then drips down under the pan and then all over the recently painstakingly cleaned fridge shelf. Don’t make the same mistake; either try not to wrap the plastic under your pan, or else find a bigger pan to put underneath and catch the drippings.
Well, I’m all ready to get over to McMommy’s and party! There’s going to be a little contest for best party shoe, and I can’t wait to see what the competition looks like.