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"It's so beautifully arranged on the the plate – you know someone's fingers have been all over it." – Julia Child

Posts tagged Summer Recipes

Get it while it’s hot! Enjoy a super-refreshing discount when you buy an e-copy of Summer Cocktails today through July 2nd! Cocktails have never been this easy and delicious. Learn how to stock your home bar, make underpinnings like from-scratch sour mix, and entertain with drinks that range from classic piña coladas and big bowls of fresh peach and bourbon punch.

Want a taste? You got it!

SHANDY

Serves 1

A shandy or shandygaff is a drink of beer with a carbonated beverage such as ginger beer or citrus-flavored soda. I prefer making it with a pale lager or a hefeweizen and strong ginger beer, and, in the summer, with lemony herbs and dried spices like thyme and coriander, which amp up the underlying flavor notes of the beverage.

1 teaspoon coriander seeds, lightly crushed
1 strip orange zest
1 strip lemon zest
2 rosemary sprigs
4 thyme or lemon thyme sprigs
Ice cubes, if desired
6 ounces lager or hefeweizen (wheat) beer, chilled
4 ounces ginger beer, chilled

– Toast coriander seeds in a small skillet over medium-high heat until fragrant, about 1 minute. Transfer to a glass. Carefully run a lit match along the orange and lemon zests, rub them on the glass’s rim, and then drop them into the glass along with the rosemary and thyme. Add the ice, if using, then add the beer and ginger beer and stir lightly to combine. Serve.

Dessert

Peaches and other produce are available year round at many of our grocery stores. Sure, they may be in season in other parts of the world and shipped here so we can have asparagus even in the dead of winter, but as much as possible, we should buy produce that’s ripe and ready to eat in our own latitude and longitude. Better yet, if you can skip the impersonal chill of the supermarket and opt for a leisurely stroll through a local fruit farm, do it and take in the colors and smells of summer produce. The peaches featured here are from Wickham’s Fruit Farm in Cutchogue, one of Tara’s frequent pit stops in the North Fork of Long Island.

Fresh fruit is one of our favorite ingredients to start summer desserts because it requires very little preparation and needs only minimal coaxing to release its juices. For these peach shortcakes, slices of ripe yellow peaches are sprinkled with coarse sugar and lemon juice. This combination macerates the fruit, creating a light, natural syrup with a balancing tartness.

You can pile the peaches onto shortcakes and slather them with vanilla-flavored whipped cream or add a generous spoonful of homemade bourbon and ginger peach jam. The recipe for the jam follows—one of Tara’s go to-s every summer when farmer’s market and fruit stand purchases are delicious freshly picked and promise to be just as good months down the road.

About the shortcakes: I’m obsessed with biscuits and scones and have been baking them since I was little. I have my preferences for how to fold in butter and how to arrange them on the baking sheet, and by now I think they’re easy to make. But, I know that even these quick breads can be daunting for non-bakers, and also, that they can be made even quicker! This recipe cheats with self-raising  flour and instead of carefully cut up chilled butter, whipped cream. Sugar and (optional) orange zest are also in the mix, and just like that, dessert is ready.

EASIER THAN EVER BISCUITS

Makes 6

*If you don’t have self-raising flour, substitute it with 2 cups all-purpose flour + 1 tablespoon baking powder + 1 teaspoon salt

2 cups self-raising flour*, plus additional for work surface
2 tablespoons coarse granulated sugar, plus additional for sprinkling
Finely grated zest of 1 orange
1 cup heavy cream, chilled

– Adjust an oven rack to the middle position and preheat the oven to 400°F. Line a baking sheet with parchment paper.

– In a medium mixing bowl combine the flour, 2 tablespoons sugar, and orange zest. In a second bowl (chilled if possible), whisk the cream until it holds soft peaks. With a rubber spatula, stir the cream into the flour mixture.

– Lightly dust a clean and dry work surface with flour and turn the dough out. Gather the dough together and knead it just until it comes together, 3 to 5 times. Press the dough into a ¾-inch thick disk and punch out the biscuits with a 2.4-inch cutter (you can use a glass of similar size). You may have to shape the last biscuit from the leftover scraps of dough.

– Arrange the biscuits on the prepared baking sheet and sprinkle with additional sugar. Bake until golden brown on top, about 15 minutes. Transfer tray to a cooling rack and cool to room temperature.

 

FOR THE WHIPPED CREAM

Makes about 2 cups

1 cup heavy cream, chilled
1 teaspoon pure vanilla extract
Pinch salt

–  Whisk all the ingredients together in a bowl (chilled if possible – it helps in holding the peaks) until soft peaks form. Refrigerate until needed, up to 6 hours. If it wilts a bit, re-whisk before serving.

 

FOR THE PEACHES

6 to 8 ripe peaches, sliced
Coarse granulated sugar to taste
Lemon juice

– Toss the peach slices with 2 teaspoons sugar and 2 teaspoons lemon juice in a medium bowl. Taste and add more sugar and lemon juice until you like it.

 

FOR THE BOURBON AND GINGER PEACH JAM

Recipe adapted from The Hands-On Home by Erica Strauss

Makes about 4 half pint jars

3 pounds peeled and cored peaches
2 – 3 cups granulated sugar
2 tablespoons fresh lemon juice
¼-½ teaspoon dry ginger
1-2 tablespoons Bourbon

– Toss the fruit and 2 cups of sugar in a large bowl. Cover and let sit overnight in the refrigerator.

– Add the fruit and all of the juices to a large nonreactive pan. Bring the jam to simmer over medium-high heat, stirring frequently. When the fruit has softened, add the lemon juice and ginger.

– You can break the fruit down more at this point with a potato masher if you prefer a smoother texture for your jam. This is also a great time to taste the jam. You can add more sugar if you feel it’s needed, up to 1 cup.

– Continue cooking, stirring frequently until the jam is glossy, a bit darker, and thickened. When it reaches 220°F (at sea level) it’s done. It should sheet off the spoon.

– Reduce the heat to low and add 1 tablespoon of bourbon. Stir well and taste. Add additional bourbon if desired.

– Ladle the jam into sterilized hot jars leaving ¼ headspace. Remove any air bubbles and wipe the jar rims down. You can use a chopstick to help remove the bubbles by running it along the inside of the jar. Place the lids on the jars according to the manufacturer’s directions.

– Process the jam in a hot water bath for 10 minutes. (Use the water bath canning method, processing for 10 minutes. This is a great resource http://www.nwedible.com)

– Once the jars have cooled fully, check to make sure they have sealed. If any have not sealed, put them in the refrigerator and use within a month.

– Sealed jars should be labeled and stored in a cool dark place. They’ll be good for about a year.

*A great link for a complete how to on hot water bath canning: http://foodinjars.com/2013/07/new-to-canning-start-here-boiling-water-bath-canning/

Have you ever been to the supermarket and not found a tomato? Probably not. We live in a seasonless era where produce exists year-round. You can buy peaches in the dead of winter and strawberries in the fall, but they never taste good. The same goes for tomatoes. These sci-fi versions with their lipstick red hue and taut skins are more decor than food.

I’ve become used to perennial produce, just like many, and I buy those out of season fruits (mostly tomatoes, because, I just really, really want one in my sandwich) only to eat them and feel deep disappointment.

It’s now late summer and the proper time to eat tomatoes, finally. There are so many beautiful, sun-ripened, juicy ones available you might have a hard time selecting among them, but they’re only around for a short while so eat as many as you can and store the memory of their proper flavor in your mind and belly until next season.

A favorite way we have of eating them is the most simple: salt and pepper, maybe some olive oil, good bread, and whatever cheese you may have, like mozzarella or goat cheese or sharp cheddar (try a cheddar, tomato, and mayonnaise sandiwich!).

We also love this take on a BLT with pork belly and herbs, and a vegetarian ensemble with green and yellow tomatoes, fresh mozzarella, cucumbers, and basil.

PORK BELLY B.L.T.

1 1/4 pounds pork belly
Salt and freshly ground black pepper
1 tablespoon dry mustard
1/2 cup ketchup
3 tablespoons Worcestershire sauce
3 tablespoons molasses
3 tablespoons malt vinegar
1 tablespoon sharp mustard
1 cup water

– Adjust an oven rack to the middle position and preheat the oven to 350°F.

– With a sharp knife, score (gently cut) the top of the pork belly in a cross-hatch pattern. Season with salt, pepper, and the dry mustard.

– Whisk the remaining ingredients together in small saucepan and bring to a boil. Place the pork belly in a small baking dish and pour the sauce over it (it should come up at least halfway up the sides of the belly, otherwise, transfer to a smaller container). Cover with foil and transfer to the oven. Bake 1 hour until tender.

– Cool the belly completely (preferably refrigerated overnight) and slice into 1/2-inch thick slices. Cook the slices in a large skillet over medium heat until crisp. If you like, you can simmer the cooking sauce and use it to glaze the pork.

– For the sandwich, spread toast with mayonnaise or mustard, then top with the pork belly and ripe, salted tomatoes. Add herbs like lemon thyme and basil and serve.

Finally, eggplant and tomatoes in a version of caponata. Caponata is a Sicilian classic, with myriad interpretations, but mostly it starts with eggplant cooked until tender. Other ingredients include the aforementioned tomatoes, onions, and celery, plus carrots, capers, olives, pine nuts, and herbs. The flavor is agrodolce (sweet-sour) and all of these ingredients combine to hit your palate in multiple locations at once.

This edition is a bit loose, having been made quickly from what was on hand. The dish, as you can see in the photo, is meant to look like a thick, fruit-heavy compote. Our caponata starts with eggplant and includes bits and pieces of fresh tomatoes. It’s actually a great way to rescue leftover bits of tomatoes you might have from having made a sandwich or a salad. You can use anchovies, or sardines as this recipe does—don’t worry, they won’t be “fishy” but will impart a heady dose of umami.

CAPONATA

Olive oil
2 black-skinned eggplant (2 to 2 1/2 pounds), cut into 1 1/2-inch cubes
Salt and freshly ground black pepper
1 large yellow onion, chopped
3 garlic cloves, minced
Aleppo pepper or red pepper flakes
6 ripe tomatoes, cored and coarsely chopped
1/2 cup pimento-stuffed olives (chopping optional)
1/3 cup capers, rinsed and drained
2 sardines packed in oil
1/3 cup raisins (optional)
2 rosemary sprigs
Lemon juice
Red wine vinegar
– Heat 1/4 cup olive oil over medium-high heat in a large skillet. Add the eggplant and onion and season generously with salt and pepper. Cook, stirring occasionally, until the eggplant begins to soften and the onion is translucent, about 20 minutes. It’s ok if the eggplant turns a bit brown, but do lower the heat if any excess charring begins to happen.

– Add the garlic and a pinch of Aleppo pepper and cook 2 minutes. Stir in the tomatoes and any juices and continue cooking, stirring, until the mixture is becoming homogenous and thick. Stir in the olives, capers, sardines, raisins, and rosemary and cook for 10 minutes longer.

– Stir in 1 tablespoon lemon juice and 2 tablespoons red wine vinegar. Taste and adjust seasoning with salt, pepper, and vinegar.

– Cool to room temperature and serve as an appetizer with garlic toast or alongside grilled fish or chicken.