PSA: Fly Killaz

Summer is the best. Fresh fruit & vegetables, baking with fresh fruit & vegetables...ahhhh yummmm! Unfortunately, I quickly run out of room in the fridge to house all of the latest and greatest from the garden, and some things just shouldn't be in there to begin with. The disgusting, miniature vultures known as Fruit Flies come and try to take what they can of your wonderful produce.
I was freaking out last year when my nice, clean kitchen was still attracting these disgusting little things and I was at the end of my rope trying to get rid of them without putting flypaper or something that could get my animals into trouble all over the house. Finally, after extensive googling, I found a "recipe" that is tried and true - the stupid little suckers won't know what hit 'em. I don't remember where I found this or if I've changed it at all, but here is the BEST way to kill fruit flies without really trying:

"Fly Killaz" 
by Adrienne

Items Needed:
1 tall, skinny bottle, preferably with a narrow neck (beer, wine, soda, whatever you have lying around)
Apple Cider Vinegar
Dawn or similar dish soap

Don't these look yummy little flies? Well I have something
you'll REALLY enjoy!

1. Rinse your bottle with hot water so none of the sugar from the liquid that was in it is in it now. You don't want the flies to get their treat on the neck of the bottle and then leave! No no! You want them to check in for an extended stay. :) I like to use a brown bottle (like an IBC rootbeer bottle) so I can't see what is going on inside, because it looks pretty nasty.
2. Pour Apple Cider Vinegar in the bottle so it is about 1" deep. Put ONE drop of dish soap in and swirl it around. This will make it so the surface tension of the vinegar is no more. The flies would usually be able to land on top, slurp up their fill and leave. Just in case they are particularly crafty and are still able to drink the vinegar without drowning, the narrow neck of the bottle will further confuse them and they will not be able to leave.
3. I like to put a label on the bottle so it doesn't get accidentally discarded before its time, or so (heaven forbid) it doesn't get confused with a bottle that is currently being enjoyed.
4. Put the bottle near the sink. Watch 'em die. Or not. Your choice. They'll be doing it anyway.

These blueberries are covered in cinnamon,
waiting to be baked,  flyless!

Red, White & Blueberry! (Late...)

We have been having some technical difficulties over here at la patisserie...and it has also been too hot to bake anything. *luckily* (not) our 4th of July was rainy and craptastic. However, that made it cool enough for me to whip something up.
Our family 4th of July party only had 6 attendees. 4 ate this tart. 3 had seconds (they were all male, so apparently men like the tart fruit/sweet cheesecake combination the most ;) There wasn't much left by the end of the day. :) Despite the red, white, & blue theme, I think it is appropriate for all summer gatherings, or evenings in where you need a nice cool dessert. Enjoy!

Red, White & Blueberry Cheesecake Tart
From Martha Stewart's Pies & Tarts

For the Crust:
6 Graham Cracker sheets (3 1/2 oz)
1/3 cup whole raw almonds
1/4 cup sugar
4 tablespoons unsalted butter, melted

For the filling:
1 pound (two 8 oz bars) cream cheese, room temperature (I used 1/3 reduced fat, it worked fine)
1/2 cup sour cream
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
Pinch of Salt

For the Topping:
4 red plums (1 to 1-1/2 lbs total), halved, pitted, and cut into 1/2 inch pieces
1/2 cup sugar
1 tablespoon fresh lemon juice
10 oz. (2 cups) fresh blueberries

1. Make the crust: Preheat oven to 350ºF. In a food processor, pulse graham crackers, almonds, and sugar until finely ground; add butter, and process until combined. Press mixture firmly into the bottom and up sides of a 9-inch tart pan with a removable bottom. Refrigerate until firm, about 15 minutes.

2. Make the filling: Carefully wipe processor blade and bowl clean. Process cream cheese, sour cream, sugar, egg, vanilla, & salt just until smooth. Place tart pan on a rimmed baking sheet; fill with cream cheese mixture. Bake until filling is just set, 30 to 35 minutes. Transfer pan to wire rack to cool completely.

3. Make the topping: In a medium saucepan, combine plums, sugar, & lemon juice. Cook at a low simmer, stirring until mixture has thickened to a jamlike consistency, 15 to 25 minutes. Time will depend on  ripeness of fruit. (In my experience, this was closer to the 25 minute end of things...but my plums were icky walmart plums that weren't all that ripe...so they had more cooking down to do. Just watch it closely and keep on stirring!) Reserve 1 Tablespoon cooking liquid (no solids); cool remaining plum mixture completely.

4. Leaving a 1" border (if you can...i couldn't, I don't think I cooked my plums quite long enough), spread cooled plum mixture over tart filling. Reheat reserved plum liquid on stove or in microwave until loose. In a medium bowl, combine with blueberries, and scatter on top of plum mixture. Refrigerate until ready to serve, 2 hours or up to 1 day; unmold before serving.

Lonely little leftover slice.