Welcome to a new summer blog series here on The Coachella Valley Art Scene titled, “Foodie Rant with Angie Kat.”

Angie Kat is a guest writer to the CVAS who is passionate about the art of cuisine and making her own recipes from scratch.  She is from Palm Springs, is a talented photographer (provides all her own photos featured in the post), makes amazing friendship bracelets, is crafty, a Mommy, and a Farmer’s Market enthusiast.

So, without further ado… I present to you… Angie Kat!!!

 

Summer & Berries Go Hand & Hand 

written by Angie Kat

In my world, food is art.  We have to eat right? So why not have fun with it.  One of my favorite places to find my colors for my food palette is the Certified Farmers Market, every Saturday morning inside the Palm Springs Mall.  Organic freshness at it’s very finest. During the Fall the C.F.M. is also in Old Town La Quinta  & Palm Desert. Most everything is picked that very morning or the evening before it comes to market. You can’t get it any fresher than this unless you grow it yourself, that’s another story …

For this recipe I used berries from Jamie’s Farms they are the  sweetest most delicious berries ever! You wouldn’t believe the flavor difference in comparison to the grocery store  berries. They’re much sweeter and like I said, fresh, pesticide free, pure berries.

Since these desert days are scalding hot it is absolutely impossible to cook anything in the oven at my house. Unless we all want to pretend we’re in a sauna and start splashing water on the hot rocks. Then hell yeah, bring on the oven! BUT since i’m only half crazy I decided to cook this on the grill. Yes the grill! It’s possible, trust me. Just keep an eye on it because i didn’t and the whole house almost burned down! Oh yeah and use a cooking sheet underneath the pan. Good luck, after eating this you may want to have it’s babies and may the force be with you!

 Love,

Angie Kat

Ingredients

 

Crust :

10 graham cracker sheets
2 tablespoons brown sugar
2 tablespoons butter, melted

Filling

1/3 cup greek yogurt

1 (8-ounce) package cream cheese, softened
2 tablespoons fresh lemon juice
1/2 cup light brown sugar
1 teaspoon vanilla extract
1/4 cup heavy whipping cream (use remaining for toping)
1/2 cup fresh blueberries
1 cup fresh blackberries
2 cups fresh strawberries

Preparation

1. Crush crackers until fine.  Mix sugar & butter in bowl. Press mixed ingredients in spring form pan with cooking spray.  Bake on grill @ 350degrees for 10 minutes or until golden brown.

2. Beat greek yogurt and next 5 ingredients in a large bowl. Spread mixture evenly into crust.   Spread the remaining whipping cream then arrange berries on top (you can sprinkle them with a little extra sugar if you like it really sweet.  Garnish, if desired (a couple pretty mint leaves & lemon curls) . Chill 2 hours or more for easiest slicing.

*All photos taken by AK Photogarphy
Tune back in soon for more from Angie Kat!….

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