Cooking Live Recipes 6/25/25

What a great cooking live this week without ever turning on the oven in this heat. Here are the three recipes we made. You can replay the video on the Hippy Pilgrim Facebook page for 30 days to watch these being made!

Herbed Strawberry Vanilla Lemonade

(Makes 9 ½ cups)

Watch it being made here!

Ingredients

1 cup Hippy Pilgrim Strawberry Vanilla Sugar

Handful of fresh herbs

1 cup boiling water

1 ½ cups freshly squeezed Lemon Juice

6 cups Spring Water

Mint Sprigs and Strawberries for Garnish

 

In a large pitcher add the vanilla sugar, fresh herbs and boiling water. Stir to dissolve all the sugar and bring to room temperature. I like to use my tea kettle to quickly boil the water.

Add the lemon juice and Spring water and stir to combine. Serve immediately over ice stirring often to evenly distribute the vanilla which will settle at the bottom. You can also rim the glasses with the Strawberry Vanilla Sugar for a pretty presentation.

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Peach Burrata Salad with Basil Peach Vinaigrette

 

Vinaigrette Ingredients:

1 peach cut into chunks

½ cup olive oil

3 TB Red Wine Vinegar

3 TB pesto

1 TB shallots

1 tsp Hippy Pilgrim Basil Garlic Salt

Place all ingredients in a mini blender or food processer and process until smooth.

Salad Ingredients

Mixed greens

1 sliced peach

1 handful of toasted pecans

Handful of cherry tomatoes

Handful of fresh blueberries

2 burrata balls

Arrange the greens through blueberries on a platter. Top with the burrata and Basil Peach Vinaigrette plus an additional drizzle of olive oil.

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Strawberry Infused Frozen Key Lime Pie

 

Crust:

3 cups animal crackers

Zest from 1 lime

4 TB butter

2 TB Hippy Pilgrim Strawberry Vanilla Sugar

Place all ingredients in a food processor and pulse until fine crumbs form. Press a little over half firmly into a pie or cheesecake pan. It does not need to go up the sides. Just the bottom. Reserve some for the top.

 

Filling:

3 blocks cream cheese at room temp

14 oz can sweetened condensed milk

1 cup Key Lime Juice room temp

½ cup whipping cream

Additional Lime Zest and a few fresh strawberries if you want the filling to be infused too.

Place filling ingredients in the food processor and process until very smooth. Be sure to scrape down the sides to avoid clumps of cream cheese in the filling.

Pour the filling over the crust. Garnish the outer edge of the pie with the remaining crumbs and top with more lime zest for garnish. Freeze overnight. Remove from freezer 45-60 minutes before serving.