Back for part two...

Well I'm pleased to report that I think the treats were gone in record time today at Jeff's office. Yesterday I talked about part one, but had to wait until today for the other item because I had to assemble it at the last minute.

Fresh Fruit Pizza with Citrus Glaze was the first thing that went this morning. I have made this at least 3 other times for them in the past and this is what they requested for the "last" treat day from the co-workers that were leaving.

Sugar cookie dough is pressed in a round pizza pan and then baked off to create a large cookie base. Next, a silky mixture of softened cream cheese, vanilla and sugar is spread on top of the semi-crisp cookie. You can use whatever fresh fruit you like, but I decided to go with strawberries, bananas, kiwi fruit and blueberries. I bought a little too many strawberries, so I decided to do a double layer of them on the outside ring.

To add an additional layer of flavor, sweetness, and to help the fruit from turning colors, a citrus glaze is quickly made in a small saucepan. Orange and lemon juice are the primary flavors with some sugar for sweetness and cornstarch to thicken. As soon as this mixture thickens, you will want to remove it from the heat so it does not reduce down and get too thick. You want it thin enough to be easily spreadable. This can be drizzled all over the pizza if desired, but I like to just brush the fruit with it to keep the bright contrast in color between the white cream cheese and brilliant color from the fruit.

Dinner tonight was a light pasta salad, Farfalle with Zucchini and Prosciutto. Tender bowtie pasta is coated in a bright dressing flavored with a hint of fresh lemon. Matchstick zucchini is the main vegetable flavor here, but to stretch this dish I think you could easily add some broccoli or maybe some crisp sugar snap peas. Rich salty prosciutto brings a welcome contrast to the mellow pasta. I was tempted to crisp the prosciutto up a bit, but after taking a bite I liked the texture better this way. This is one I will have to remember to make for picnics in the spring and summer time. Light, refreshing and would be a great way to fill up after a hike.

Recipes
Fresh Fruit Pizza with Citrus Glaze
Farfalle with Zucchini and Prosciutto