Welcome to the Let's Get Lost Studio!

NEW Hand Crafted Let's Get Lost products! + Chorizo Quesadillas with Hot Honey, Fresh Corn Salad, Grilled Apricots with Mascarpone Cream + A FREE book for Lost Supper Club members!

Friends, there are so many fun things in this issue and the first is the launch of the brand new Let’s Get Lost product line!!!

If you’re new here, welcome! I’m Rebecca, a cookbook author, recipe developer, and food photographer. You might know me from my recipe websites, Of Batter and Dough and A Little and A Lot.

My husband and I are nomads who divide our time between an RV and a sailboat (the boat is a new addition!), so I write about life on the road and on the water, the incredible places we visit, and the inspiring people we meet along the way.

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Introducing The Let’s Get Lost Studio

The talented Sarah Pilley has been working with me for months to design t-shirts, sweatshirts, tumblers, mugs, coasters, and bags that celebrate adventure and exploration!

All the artwork is Sarah’s original creation, hand drawn, painted, and then digitally rendered and used to create the products you see below and all the products in the Let’s Get Lost Studio!

For the past couple of weeks we’ve been testing product quality and I am so happy with everything! I know you will be too!

The shirts are made with the Comfort Colors brand which is known for a soft, lived-in feel achieved through a unique garment-dyeing process. They are comfortable, durable and made from 100% ring-spun US cotton and sustainable dyeing practices, making them a feel-good choice both inside and out.

The bags are made from sturdy canvas, the mugs are glossy and gorgeous, the tumblers are double walled stainless steel, and the travel journals include 150 blank pages ready for your next adventure.

You’ll find plenty of choices in color, style and design in the Let’s Get Lost Studio! Some of the products can even be personalized!

More products are in the works but if you have any request or suggestions, send them my way!

And please give Sarah a shout-out in the comments below because didn’t she do an incredible job????

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What’s happening in the Lost Supper Club

Exclusive content for paid subscribers.

If you’re a member of The Lost Supper Club (paid subscribers), I’ve got a FREE cookbook with your name on it!

The No Recipe Required cookbook is filled with 47 super easy, throw-it-together recipes. And it’s FREE for all paid subscribers.

Not a paid subscriber? Read more about what you get with a paid subscription.

This book was designed by the aforementioned super talented Sarah Pilley.

Classes!

Here you'll find information about upcoming classes and the replay links for past classes. LIVE classes are open to everyone who would like to drop in. Replays are available to everyone for a couple of days then available to paid subscribers (Lost Supper Club members)

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This week’s menu

Chorizo Quesadillas with Hot Honey, Fresh Corn Salad, Grilled Apricots with Mascarpone Cream

*Lost Supper Club Members: You’ll find downloadable pdf recipe cards for these recipes and every recipe in the Recipe Index.

Chorizo Quesadillas with Hot Honey

This is a riff on one of my all-time favorite meals: crispy corn tortilla quesadillas. I am not over exaggerating when I say that I make those quesadillas at least once a week. The are super quick and easy to make, use ingredients I always have on hand, and something both my husband and I find so delicious we don't mind eating them all the time.

The concept is super simple: Sandwich whatever you like between cheese and corn tortillas and cook it in a skillet until the cheese is melted and the tortillas are golden and crispy.

For this version, I cooked some fresh chorizo with chopped onion then added garlic, bell pepper, and a chopped jalapeño. This, along with some chopped boiled potatoes, becomes the filling for these packages of cheesy goodness. And, you can stop there and they will be perfectly delicious.

Not coincidently, fresh corn salad is the perfect side dish for chorizo quesadillas.

BUT, please, I beg of you, do not stop there. Because topping these crispy, chorizo filled quesadillas with hot honey and salsa is shockingly good.

Shockingly?, you say.

Yes, yes I did. And I'll say it again. Shockingly good.

Try them and see for yourself.

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Fresh Corn Salad With Creamy Honey Dijon Vinaigrette

As most of you already know, earlier this year, my husband and I purchased a sailboat and promptly moved onboard for the rest of the summer. It's been a trip learning how to live in such a small space and one of the biggest challenges is cooking in my super tiny galley.

Also, the cabin of the boat gets quite toasty in the afternoon sun, so simple, no-cook recipes are where it's at for me right now and this fresh corn salad fits the bill.

Fresh Corn Salad requires no cooking and puts the fresh taste of sweet corn, summer tomatoes, basil, and arugula front and center.

It's as bright and fresh tasting as the summer sun, with a subtle tangy creaminess from the vinaigrette and parmesan cheese, and a nice nutty crunch from crushed roasted almonds.

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Grilled Apricots with Honey and Lemon Mascarpone Cream

Last month, Kerry Faber, who writes Dish Lister, wrote a piece about the many ways to cook with apricots.

I felt very inspired to include apricots in meals after reading it but was particularly inspired by the idea of grilling them. As I’ve already mentioned, not turning on the stovetop right now is a high priority, so making dessert on the grill sounded like a splendid idea.

Who knew that grilling apricots would create such a transformation? The only apricots I could get my hands on were mediocre at best. They looked great, but were kind of dry and flavorless.

But friends, after grilling them, we couldn’t get enough. The heat concentrates their natural sugars and creates a gorgeous caramelized, slightly smoky crust. Also, the texture becomes almost meaty… which, I know doesn’t sound like a good lead in for a dessert, but trust me. It works.

This dessert couldn’t be simpler. Cut a few apricots in half, remove the seed, and brush them with olive oil. Set them on the grill for a few minutes then place them on a platter, sprinkle with salt and pepper, drizzle with honey, and fill with spoonfuls of lemon mascarpone cream (takes 5 minutes to make) and some crushed store bought gingersnaps.

It looks kinda fancy, but is the perfect low-effort summer dessert.

By the way, the lemon mascarpone cream is a riff on mascarpone frosting, which is one of my favorite ways to ice a cake. It's not as sweet as most kinds of frosting and the flavor and consistency are like a richer, thicker version of whipped cream. It’s also one of the easiest kinds of frosting to whip up, taking only about 10 minutes to make.

Makes 6 servings

Time: 20 minutes

Ingredients:

• 4 ounces mascarpone cheese

• 1/4 teaspoon salt

• 1 tablespoon fresh lemon juice

• 1 teaspoon lemon extract or a scant 1/2 teaspoon lemon oil (more to taste)

• 1 teaspoon vanilla

• 3/4 cup heavy whipping cream

• 1/4 - 1/2 cup powdered sugar

• 6 apricots (12 if the apricots are very small)

• 1 tablespoon extra virgin olive oil

• salt and fresh ground pepper

• About 6 tablespoons honey

• 6 gingersnaps, crushed

To make the mascarpone cream:

1. Scoop the mascarpone into a medium size bowl and add the salt, lemon juice, lemon extract or lemon oil, and vanilla. Using an electric mixer, beat the mixture on medium speed until completely smooth and creamy.

2. With the mixer running on medium-low speed, slowly pour in the cream. Continue to beat until the mixture thickens enough to hold a soft peak. If you lift the beater from the frosting, a peak will form that slowly folds over onto itself. Be careful to not over mix or the frosting might curdle or split.

3. Add 1/4 cup of the powdered sugar and mix on medium-low speed to blend. Taste and add more lemon extract or lemon oil if desired. For a thicker consistency, add additional powdered sugar. Store in the refrigerator in an airtight container until ready to use.

To make grilled apricots:

1. Heat the grill to a moderately high temperature. Cut the apricots in half and remove the seeds. Brush the cut sides of the apricots with a bit of olive oil and place them on the grill, cut sides down. Cook until a very dark brown, almost black, crust has formed on the apricots. Transfer to a platter and sprinkle with a pinch of salt and fresh ground black pepper.

2. Allow the apricots to cool to almost room temperature. Drizzle them with a honey then fill their centers with a generous spoonful of lemon mascarpone cream. Sprinkle with crushed cookies and dig in.

Note: You can also “grill” the apricots in a hot skillet. Simply add the oil to the skillet instead of brushing it on the apricots and set the skillet over medium-high heat. Add the apricots, cut side down, to the hot skillet and let them cook until they’ve formed a dark brown crust.

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