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Peach and Thyme Polenta Tart

Peach and Thyme Polenta Tart

Peach and Thyme Polenta Tart

 

Polenta Pastry Shell

1 C. all-purpose flour

1/2 C. polenta (cornmeal)

1/4 C. white sugar

1/4 tsp. salt

2/3 C. butter (11 T.), chilled and diced

1 egg, beaten

 

Filling

1 C. heavy whipping cream

10 fresh thyme sprigs

1 lemon

3 egg yolks

1/4 C. sugar

Pinch of salt

2 large firm-ripe peaches, pitted and cut into very thin slices

 

5 fresh thyme sprigs

2 T. cornmeal

1 T. sugar

 

Mix the flour, polenta, salt and sugar. Using your fingers or a food processor, work the flour mixture into the butter until the texture is coarse and crumbly, like small peas. Mix in the egg. Mix lightly until smooth, then form into a disk, cover with plastic wrap and refrigerate for at least 45 minutes. Using a vegetable peeler, remove the yellow peel from the lemon, trying to avoid the white pith. Bring the cream to a simmer, then remove from the heat. Add the thyme sprigs and lemon peel. Cover and steep for 30 minutes. Heat oven to 400°F. When the dough has chilled, work into a greased 9-inch tart pan with a removable bottom. Let it rest for a few minutes, then bake for about 8 minutes or just until golden. Let cool. Lower the oven heat to 325°F. Strain the cream and discard the thyme and lemon peel. Whisk in the egg yolks, sugar and pinch of salt. Take the remaining 5 sprigs of thyme, and using your index finger and thumb, peel off the tiny leaves. Mix with the cornmeal and sugar. Add a splash of water and mix until loose and crumbly. Starting from the center, arrange the peach slices in an overlapping pattern in the baked tart shell. Pour the prepared custard over them and sprinkle the top with the cornmeal and thyme mixture. Bake at 325°F for about 35-40 minutes or until the peaches are tender and custard is set and slightly browned. Let cool and set for at least an hour before slicing.

Star- Spangled Popover Pancake

Star- Spangled Popover Pancake

Star- Spangled Popover Pancake

 

4 egg whites

1 egg

1 C. 1% low-fat milk

1 C. all-purpose flour

2 tsp. unsalted butter or margarine, melted

1/4 tsp. salt

3 T. apricot or peach preserves

2 T. lemon juice

1 T. packed light brown sugar

3 nectarines, sliced

1 C. sliced strawberries

1 C. blueberries

Preheat the oven to 425ºF. Coat a 12″ cast-iron skillet with no-stick spray. Place the skillet in the oven for 5 minutes. Place the egg whites and egg in a medium bowl. Whisk until well combined. Add the milk, flour, butter or margarine, and salt. Mix well. Remove the skillet from the oven and pour in the batter. Return to the oven and bake for 20 to 25 minutes, or until golden brown and puffed. (The pancake will collapse when removed from the oven.) In a medium saucepan, combine the preserves, lemon juice, and brown sugar. Bring to a boil over medium heat. Add the nectarines; cover and cook, stirring occasionally, for 5 minutes, or until soft. Stir in the strawberries and cook for 2 minutes. Remove from the heat and stir in the blueberries. Pour the fruit on top of the pancake and cut into 4 wedges. Serve warm. To make individual popover pancakes, use a cast-iron 8-C. muffin pan in place of the skillet and bake for 12 to 15 minutes, or until golden brown and puffed. Arrange 2 popovers on each plate and top with the warm fruit.

One Pan Dump and Bake Summer Pasta with Corn, Zucchini, Tomato & Chicken

One Pan Dump and Bake Summer Pasta with Corn, Zucchini, Tomato & Chicken

One Pan Dump and Bake Summer Pasta with Corn, Zucchini, Tomato & Chicken

2 cups diced, cooked chicken

1 cup halved grape tomatoes (can substitute with a can of undrained diced tomatoes)

1 small zucchini (about 1 cup), diced

½ cup corn kernels (fresh, canned, or frozen is fine)

12 ounces (about 3 cups) uncooked uncooked penne pasta

3 ½ cups low-sodium chicken broth

8 ounces about 2 cups shredded mozzarella cheese, divided

½ cup chopped or torn fresh basil leaves, divided

2 teaspoons minced garlic

½ teaspoon salt

 

Preheat oven to 425°F (220°C). Spray a 9 x 13-inch baking dish with cooking spray.  In the prepared dish (or in a separate bowl), stir together cooked chicken, tomatoes, zucchini, corn, uncooked pasta, chicken broth, 1 ½ cups of mozzarella cheese, about half of the basil leaves, minced garlic, and salt. Cover the dish tightly with foil and bake for 40 minutes. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.  Sprinkle remaining ½ cup of mozzarella over the top. Bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender). Garnish with remaining basil leaves just before serving.

Sweet Cherry Lemonade

Sweet Cherry Lemonade

Sweet Cherry Lemonade

 

1 pound pitted fresh or frozen Bing cherries

3/4 C. sugar

1 C. water

 

1 1/2 C. sugar

8 C. cold water, divided

1 1/2 C. freshly squeezed lemon juice, about 10 lemons

2 lemons, thinly sliced and seeded, for garnish

 

Combine the cherries, sugar, and water in a saucepan, bring to a simmer, and simmer for 15 minutes. Remove from the heat and strain through a fine-mesh strainer, pressing against the solids to extract as much syrup as possible. Pour into a bottle and chill well before using. Combine the sugar and 1 C. of the water in a saucepan. Bring to a boil over medium-high heat, reduce to a simmer, and simmer, stirring occasionally, until the sugar is completely dissolved, 2 to 3 minutes. Remove from the heat and allow to cool to room temperature. Add the lemon juice and the remaining 7 C. water to the cooled sugar water and mix well. Refrigerate for 4 to 6 hours, until well chilled. Serve the chilled lemonade over ice in tall glasses. Invite guests to sweeten it to their liking with the Sweet Cherry Syrup.

Sweet Dreams

Sweet Dreams

Sweet Dreams

 

4 ounces orange juice

1 ounce half and half

1/2 ounce sugar, or simple syrup

1 dash grenadine syrup

 

Blend all ingredients with ice and pour into a 12 ounce glass.  Garnish with an orange slice and cherry.

Note:  To make simple syrup – In a medium saucepan, cook 2 C. of sugar in 1 C. of water over high heat, stirring constantly to dissolve sugar.  Bring mixture to a full boil.  Remove from heat and cool.  It may be stored in the refrigerator for several weeks.

Rhubarb Upside-Down Brown Sugar Cake with Strawberries and Crème Fraiche

Rhubarb Upside-Down Brown Sugar Cake with Strawberries and Crème Fraiche

Rhubarb Upside-Down Brown Sugar Cake with Strawberries and Crème Fraiche.

About 1 ¼ to 1 ½ pounds rhubarb trimmed and rinsed

¾ cup sugar (1/2-cup for rhubarb, ¼ cup for caramelizing)

1 ½ T. unsalted butter

 

1 cup all-purpose flour

1 tsp. baking powder

Pinch of fine sea salt

3 large eggs room temperature

¾ cup packed light brown sugar

Finely grated zest of 1 orange

1 ½ tsp. pure vanilla extract

8 T. unsalted butter, melted and cooled

 

Left over rhubarb syrup

Strawberry jam

 

2 cups of Strawberries, hulled and cut in half.

8 oz. Crème Fraiche

First make the Rhubarb Topping:

 

If your rhubarb is not young and thin, peel it.  Cut the stalks into 1 inch lengths and toss them with ½ cup sugar and set aside for 30 minutes. Drain the rhubarb and reserve the syrup to make the glaze. Butter a 9 inch round cake pan with sides at least 1½ high. Melt the butter in a large skillet over medium high heat then stir in the sugar. When the sugar has melted and is JUST changing color add the rhubarb. Stir sparingly for about 3 minutes or until the sugar is slightly caramelized. Scrape the rhubarb and syrup into the cake pan and leave to cool. Next, make the cake: Preheat oven to 350 degrees F. Whisk the flour, baking powder and salt together in a small bowl. In a large bowl whisk the eggs and brown sugar together until thick and smooth. Whisk in the zest and vanilla. Pour in the butter in 3 additions. Whisk well. Add the dry ingredients in 3 additions whisking gently. Scrape the batter into the pan over the rhubarb and put the pan onto a parchment lined baking sheet. Bake the cake for about 25 minutes, rotating it after 12 minutes. Bake until it is golden brown, springy to the touch and just beginning to pull away from the sides of the pan. Transfer the pan to a cooling rack and let rest for about 2 minutes, then run a table knife around the sides of the cake Place the serving plate over the cake and turn the cake over onto the platter. Wait for a minute then lift off the pan. Finally, make the Glaze: Bring the reserved rhubarb syrup to a boil then reduce to a simmer until it reduces and becomes syrupy. Add a few spoonfuls of strawberry jam and stir well. Gently spoon the glaze over the top of the cake.  To serve the cake, add strawberries to the cake plate, dollop with Crème Fraiche and serve.

Watermelon Fries with Coconut Lime Dip

Watermelon Fries with Coconut Lime Dip

Watermelon Fries with Coconut Lime Dip

1 watermelon rind removed and cut into long fry-like shapes

2 tsp. Tajin Classic Seasoning

1 C. coconut yogurt

Zest and juice of 1 lime

1 T. coconut sugar or to taste

 

In a bowl, combine yogurt, lime juice and zest and coconut sugar. Set aside. On a plate, scatter watermelon fries and sprinkle Tajin classic seasoning. Serve with dip and enjoy!

Watermelon Pops

Watermelon Pops

Watermelon Pops

5 cups chopped fresh watermelon; seeds removed

1 teaspoon mint-infused oil or extract

1 teaspoon orange-infused oil or extract

1/2 teaspoon kosher salt

3/4 cup sugar

 

Combine all the ingredients in a blender or food processor. Pour into molds and freeze for at least 6 hours or overnight. Freeze up to 3 months. Store in the molds or release, wrap well in waxed paper, and store in a marked sealable plastic bag.

Kentucky Style Southern Sweet Tea

Kentucky Style Southern Sweet Tea

Kentucky Style Southern Sweet Tea

6 to 8 tea bags

6 cups water

1 cup sugar

2 to 3 oranges, sliced

Sprigs of mint

 

In a large pot, add the tea bags and water. Bring to a rolling boil, remove from the heat, and let steep 5 minutes. Remove the tea bags. Pour the liquid into a gallon jug and add cold water to fill. Add the sugar (you can add more if you want sweeter tea). Add the oranges and mint and stir. Pour over ice and enjoy.

Berry Delicious Salad

Berry Delicious Salad

Berry Delicious Salad

2 T. canola oil

1/4 C. sliced fresh strawberries

1 1/2 T. raspberry or red wine vinegar

1 1/2 tsp. sugar substitute or honey

1/4 tsp. fines herbes or dried thyme

1/4 tsp. salt

1/4 tsp. ground black pepper

6 C. mixed baby salad greens

1 C. sliced fresh strawberries

1/4 C. crumbled reduced-fat feta cheese or blue cheese

1/4 C. chopped toasted pecans

 

To make dressing: put all of the ingredients in a mini blender jar, and blend until smooth. Chill until ready to serve. To make salad: place 1/4 of the salad greens on each of four salad plates. Top the greens with 1/4 of the berries, cheese, and pecans. Drizzle a T. of dressing over each salad and serve immediately.

Rhubarb Iced Tea

Rhubarb Iced Tea

Rhubarb Iced Tea

 

10 stalks rhubarb

3 1/2 cups sugar

4 tea bags Earl Grey tea

2 star anise

1 vanilla bean

extra sugar (to taste)

lots of ice cubes

 

Wash the rhubarb and cut the stalks into sections. Place on low heat with the sugar in 4 cups water. Simmer for 2 hours on low heat until a syrup develops. Leave to fully cool. In the meantime, bring 4 cups of water to a boil. Cut the vanilla bean open lengthwise, scrape out the seeds, and add them to the water with the bean. Also add the star anise. Lastly, add the tea bags. Brew on low heat for 10 minutes and remove the tea bags. Allow the tea to cool. Put in the refrigerator to fully cool. Before serving, first pour the rhubarb syrup into an attractive glass pitcher. Add the tea and stir. Add extra sugar to taste. Serve with lots of ice cubes.

Peachy Pork with Pomegranate Molasses and Charred Onion Sheet Pan Supper

Peachy Pork with Pomegranate Molasses and Charred Onion Sheet Pan Supper

Peachy Pork with Pomegranate Molasses and Charred Onion Sheet Pan Supper

2 bone-in pork or veal chops (1 1/2 inches thick)

1 medium red onion, sliced 1/2-inch thick and separated into individual rings

1 T. plus 1 tsp. extra-virgin olive oil

1 tsp. kosher salt, plus more as needed

1 tsp. finely ground black pepper, plus more as needed

8 ounces peaches or nectarines (about one large peach or nectarine), pitted and cut into thick wedges

Pomegranate molasses, for serving

Chopped fresh basil, for serving

 

Heat the oven to 475 degrees. In a large bowl, toss the chops and onions with the 1 T. olive oil and salt and pepper. Arrange the chops and onions on a rimmed baking sheet, keeping the meat on one side and the onions on the other, and leaving space for adding the peaches later. Roast for 8 minutes.  Meanwhile, in a large bowl, toss the peaches with the remaining 1 tsp. olive oil, and sprinkle them with a generous pinch each of salt and pepper. Turn the oven to broil. Add the peaches to the cleared space on the baking sheet, and broil until everything is lightly charred and the chops are just cooked through, 3 to 5 minutes. (If your chops are thinner than 1 1/2 inches, pull them from the broiler when they are cooked through, and then return the baking sheet to the broiler to finish the onions and peaches.) Divide the chops, onions and peaches among individual serving plates, drizzle them with pomegranate molasses to taste, and sprinkle with chopped basil. Note: If you want to double the recipe, use two sheet pans, and make sure to rotate them so they both have time directly under the broiler.

Baked Mushrooms

Baked Mushrooms

Baked Mushrooms

 

8 large flat mushrooms, such as portabellos, wiped and stalks removed

1 bunch spring onions, sliced

1 clove garlic, peeled and finely chopped

A few sprigs fresh thyme leaves

8oz. Taleggio Cheese

Fresh rocket (arugula)

Juice of 1 lemon

olive oil

 

Preheat the oven to 200°C, 400°F, Gas Mark 6. Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme. Slice the Taleggio thinly and use to top the mushrooms. Combine the breadcrumbs with the parsley in a bowl and sprinkle over. Bake for 15-20 minutes or until breadcrumbs are brown and the mushrooms are cooked through. Serve with a rocket salad dressed with lemon juice and oil. Alternatively, serve the baked mushrooms on toasted ciabatta.

Skillet Burgers with Shallot-Herb Butter

Skillet Burgers with Shallot-Herb Butter

Skillet Burgers with Shallot-Herb Butter

OK, seriously, this picture makes me want to gobble this recipe RIGHT NOW!

1 large shallot, finely chopped (3 T.)

3 T. butter, softened

2 T. chopped Italian parsley

1/2 tsp. snipped fresh thyme

1/2 tsp. lemon zest

1 1/2 lb. 80% to 85% lean ground beef

1/2 tsp. salt

1/4 tsp. black pepper

8 oz. shiitake mushrooms, stemmed and sliced

1 T. olive oil

4 slices Swiss cheese

8 slices small firm square bread (such as English muffin toasting bread), toasted

 

In a small bowl stir together shallot, butter, parsley, thyme, and lemon zest until well combined. Set aside. Shape beef into four square patties about 1/2 inch larger than the bread. Season with salt and pepper.  Heat an extra-large heavy skillet over medium-high heat. Add 1 T. of the butter mixture to pan. When melted, add mushrooms. Cook and stir 3 minutes or just until tender. Transfer mushrooms to a medium bowl.  Add oil to skillet. When hot but not smoking, add patties to skillet. Cook 3 minutes or until browned and slightly charred. Turn and cook 3 minutes more or until done (i6o°F). Top patties with mushrooms, then cheese. Cover and cook 1 minute or until cheese is melted.  Meanwhile, spread remaining seasoned butter on four slices of toasted bread. Top with burgers and remaining bread.

Baked Figs with Feta & Tarragon

Baked Figs with Feta & Tarragon

Baked Figs with Feta & Tarragon

3/4 pound fresh figs (about 12), halved lengthwise

2 tablespoons extra virgin olive oil

1/2 teaspoon kosher salt

Pinch of ground black pepper

1 (8-ounce) block feta cheese

1 teaspoon honey

1 tablespoon roughly chopped fresh tarragon

Assorted crackers, for serving

 

Preheat the oven to 375°F, with a rack in the center position. Combine the figs in a 9 x 13-inch baking dish with 1 tablespoon of the olive oil, the salt, and pepper and toss to coat. Nudge the figs toward the edges of the baking dish, and place the block of feta in the center. Drizzle the remaining 1 tablespoon olive oil and the honey over the cheese, then sprinkle the tarragon over the entire dish. Transfer the dish to the oven and bake until the figs have released some of their juices and the feta is knife-tender, 15 to 20 minutes.  Serve warm, with plenty of crackers alongside.

Basil Infused Watermelon Lemonade

Basil Infused Watermelon Lemonade

Basil Infused Watermelon Lemonade

1 C. water

3/4 C. sugar

1 C. thinly sliced fresh basil e

8 C. cubed seeded watermelon

1/2 C. fresh lemon juice (about 3 lemons)

 

Combine 1 C. water and sugar in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until sugar dissolves. Remove from heat. Stir in basil; chill 1 hour. Strain sugar mixture through a sieve over a bowl, and discard basil. Place watermelon in a blender; process until smooth. Pour watermelon puree through a fine sieve into a large bowl, reserving liquid; discard solids. Combine watermelon liquid, sugar mixture, and juice in a pitcher; chill.

 

Balsamic Grilled Flank Steak

Balsamic Grilled Flank Steak

Balsamic Grilled Flank Steak

1 1/4 pounds flank steak

1/4 C. balsamic vinegar

1 tsp. salt

2 C. cherry tomatoes, halved

1/4 C. basil leaves, roughly torn

Combine steak, vinegar and salt in a large ziplock bag. Let stand 15 minutes at room temperature.  While steak is marinating, preheat grill to high and oil grates. Grill marinated steak, covered if using a gas grill, turning once, 7 to 10 minutes total for medium rare, depending on thickness.  Transfer steak to a cutting board. Cover loosely with foil and let stand for 10 minutes. Slice steak into 4 portions, place on a platter and pour juices over. Scatter with tomatoes and basil and serve.

Basil Lemonade

Basil Lemonade

Basil Lemonade

1/2 C. rinsed, lightly packed fresh basil leaves

3 tsp. sugar

4 C. water

1/2 C. freshly squeezed lemon juice

Sprigs of fresh basil

In a 1 1/2- to 2-quart glass measure or bowl, combine basil leaves and sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised. Add water and lemon juice. Stir until sugar is dissolved, 1 to 2 minutes. Taste and add more sugar if desired. Pour through a fine strainer into ice-filled glasses. Garnish with sprigs of fresh basil.

Pan-roasted Clams with Sake

Pan-roasted Clams with Sake

Pan-roasted Clams with Sake

2 1/2 pounds small littleneck or Manila clams

1 tablespoon expeller-pressed vegetable oil

1/2 cup sake

4 tablespoons (1/2 stick) unsalted butter, at room temperature

1 cup thinly sliced scallions, white and light green parts

Kosher salt, if needed

Scrub the clams thoroughly with a brush under cold running water. Drain them in a colander and pat them dry with a paper towel.  Heat a large sauté pan over high heat. When the pan is very hot, add the oil and immediately add the clams. Give them a shake, and cook for one minute. Add the sake, and cover with a tight-fitting lid. Cook for another minute, shaking the pan every 10 seconds. Check the clams: If most of them are open, cover again until all the clams are open, again shaking the pan a little. If only a few have opened, lower the heat and continue to cook, removing clams as they open.

When all the clams have opened, remove the pan from the heat and add the butter (and any clams you removed). Add the scallions and swirl until all the butter is melted. Taste, and season with salt if necessary.

Watermelon Appetizer with chèvre and Anise Hyssop

Watermelon Appetizer with chèvre and Anise Hyssop

16 large anise hyssop leaves plus 1 optional tsp. the plant’s blossoming buds
4 oz. plain chèvre (goat’s-milk cheese)
4 tsp. Crème Fraîche
4 slices cut 1/2-inch thick from a seedless watermelon, rind and white flesh removed
1/4 tsp. flaked sea salt, such as Maldon (may substitute coarse kosher salt)
1 tsp. organic edible flower petals (any combination of anise hyssop blossoms or culinary lavender blossoms, or other edible flowers such as viola, bee balm, borage or bachelor button. Pluck individual petals from the stem.

Cut 4 of the largest anise hyssop leaves into 1/8-inch pieces, then combine in a small bowl with the chevre and creme fraiche. Add up to 1 tsp. the plucked anise hyssop buds, if desired; mix well. Stack the trimmed watermelon slices and cut them into bite-size pieces. Lay the 24 watermelon pieces on a serving tray; use any partial pieces to taste-test the proportions of all the elements. Place a couple of flakes of sea salt on each watermelon piece and taste with some of the chevre; adjust the salt level as desired. Cut the remaining 12 anise hyssop leaves in half lengthwise and offset on each piece of watermelon so the edges will poke out once the chevre mixture is added. Scoop a tsp. the chevre mixture; use a second spoon to push it out on top of each watermelon-leaf piece. Garnish with an individual lavender blossom or other edible flower petal. Serve immediately or cover loosely and refrigerate. Serve within 1 hour.

Lemon-Lime Basil Shortbread Cookies

Lemon-Lime Basil Shortbread Cookies

1 C. all-purpose flour
1/2 C. powdered sugar plus more for pressing cookies
1/2 C. (1stick) chilled unsalted butter, cut into 1/2″ cubes
2 tsp. sliced fresh basil leaves
1 tsp. finely grated lemon zest plus 1 tsp. fresh lemon juice
1/2 tsp. finely grated lime zest
1/4 tsp. kosher salt
Sanding sugar (optional)

Decorative sanding sugar has large, crunchy crystals; available at specialty foods stores and
Preheat oven to 375°. Place flour, 1/2 C. powdered sugar, butter, basil, both zests, lemon juice, and salt in a food processor. Pulse until large, moist clumps form. Measure level T.fuls of dough; roll between your palms to form balls. Place on a large baking sheet, spacing 2″ apart. Lightly dust the bottom of a flat measuring C. with powdered sugar and press cookies into 2″ rounds, dusting C. bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if using. Bake until edges are brown, about 14-15 minutes. Transfer to a wire rack; let cool.

Picnic Ideas

Picnic Ideas

Picnic Supplies

 

□        Sturdy table and chairs to seat at least 6-8

□        Umbrella or another form of shade

□        A variety of linen and cotton tablecloths and napkins

□        Plate sets for at least 6-8 people

□        Utensils

□          Utensil holder

□          An assortment of platters, serving bowls, and trays

□          Wine glasses, mason jars, water glasses, serving pitcher

□          Bottle and wine openers

□          Picnic knife

□          Galvanized bucket

□          Tea lights, votives, sturdy candles, citronella candles

□          Sturdy floral vases and bud vases

□          Torches

□          Strings of globe bistro lights

□          Mesh food covers

□          Wine glass tags

□          Lawn games

□          Wireless waterproof speaker

 

Picnic: Latin Vibes

 

Watermelon Agua Fresca and/or Passion Fruit, Coconut and Lime Batida

Black Bean, Avocado, Kale and Quinoa Salad

Prawn, Red Pepper and Chorizo Empanadas

Corn and jalapeno Muffins

Passion Fruit and Coconut Slices

 

Picnic: Italian Style

 

Pea, Tarragon and Mascarpone Arancini

Italo-Greek Picnic Pie

Parma Ham and Buffalo Mozzarella with Spring Vegetables

Tomato and Peach Panzanella with Honey, Smoked Salt and Lavender

Grape, Lemon and Thyme Focaccia

Peaches in Wine with Thyme Ricciarelli

 

Picnic: No Cook Party

 

Rose Sangria

A Spanish Feast (bread, tomato, anchovies, caperberries or olives, Romanesco sauce, serrano ham)

Watermelon and Feta Salad

Prawn, Grapefruit and Green Apple Iceberg C.

Smoked Ham Sandwiches with Kimchi Slaw

Wimbledon Buns

 

 

Picnic: Classy Affair

 

Aioli and Friends (asparagus, quail eggs, little gem lettuce)

Rebel Cucumber Sandwiches (with anchovies)

Crab Tart

Gooseberry and Elderflower Traybake

 

Picnic: Tastes of the Levant

 

Walnut, Parsley and Sundried Tomato Babka

Labneh, Dukkah, Salted Cucumber and Radishes

Carrot, Cauliflower and Freekeh Salad

Courgette, Chickpea and Feta Salad

Harissa Chicken Sandwich

Fig and Cherry Cardamom Friands

 

 

Picnic: Cakes & Bubbly

 

Blueberry and Raspberry Loaf Cake

lam Lattice Tart

Plum and Ricotta Pastries

 

Beach Party Picnic Theme

Summertime and the beach go hand in hand. There’s no better way to enjoy the warm weather and the company of friends and family than with a beach party picnic. This theme is perfect for those who live near a beach or are planning a day trip. With the right decorations and menu, your beach party picnic can be the highlight of the summer.

Description of the Theme

The beach party picnic theme is all about embracing the beach vibes and creating a relaxed, fun atmosphere. Think bright colors, beachy décor, and playful accessories. Set the tone for your beach party picnic with the right decorations and accessories.

Suggestions for Decor and Accessories

  1. Beach Umbrellas: Beach umbrellas not only provide shade, but they also add to the beachy vibe. Look for umbrellas in bright colors or with fun patterns to make a statement.
  2. Beach Towels: Bring plenty of beach towels for your guests to sit on or dry off with after a dip in the ocean. Choose towels in bright colors or with beachy patterns to fit the theme.
  3. Beach Games: Keep your guests entertained with beach games like frisbee, beach volleyball, or even a game of cornhole.
  4. Seashells: Incorporate seashells into your décor by placing them on the table or using them as name card holders.
  1. Seafood Platters: No beach party picnic is complete without seafood. Consider serving up a platter of fresh shrimp, oysters, and crab legs.
  2. Fruit Skewers: Keep your guests refreshed with a platter of fruit skewers. Choose fruits like watermelon, pineapple, and strawberries for a refreshing snack.
  3. Coconut Water Cocktails: Create a signature cocktail for your beach party picnic with coconut water. Mix coconut water with rum and fruit juice for a refreshing tropical drink.
  4. Beach Snacks: Don’t forget to bring along some beach snacks like chips, pretzels, and popcorn to munch on throughout the day.

Characterize Items by Season

 

Spring

 

Raw snap peas

Radishes

Blanched asparagus

Artichoke hearts

Apricots

Kumquats

Grapefruit

Strawberries

 

Summer

 

Rainbow carrots

Celery

Broccoli florets

Cucumber

Raspberries

Blueberries

Blackberries

Red or green grapes

Watermelon

Pineapple

Peaches

Plums

Tomatoes of all varieties

Anything growing in the garden!

 

Autumn

 

Roasted beets—ruby, striped, or golden

Carrots

Roasted sweet potatoes

Roasted squash

Apples

Pears

Figs

Persimmons

Cranberries

 

Winter

 

Pickled beets

Pickled green beans

Dried fruit

Figs

Tangerines

Mandarins

Oranges

Pomegranates

Nectarine Basil Salsa

Nectarine Basil Salsa

1 ripe, juicy nectarine
1½ T. diced red onion
1½ tsp. minced jalapeno (seeds and ribs removed)
½ tsp. lime juice
½ tsp. honey
1 tsp. sugar (optional)
4 fresh basil leaves

Dice the nectarine. Add sugar if the nectarine isn’t very juicy and let sit for a few minutes. Add red onion and minced jalapeño. Stir in honey and lime juice. Add a sprinkle of salt or sugar (or both) depending on how you want it to be flavored. Just before serving, cut basil into ribbons and sprinkle over the top.

Grilled Corn with Basil Butter & Smoked Paprika

Grilled Corn with Basil Butter & Smoked Paprika

6 earns corn, huskedGrilled Corn with Basil Butter & Smoked Paprika
8 T. Butter, room temperature
1 tsp. Salt
1 tsp. Pepper
3 T. chopped Basil
¼ tsp. Salt
1-2 tsp. Smoked Paprika

Preheat grill to medium high heat. Rub each ear of corn with a tsp. or so of the butter and sprinkle with salt and pepper. Wrap each in a small sheet of aluminum foil (2 layers of foil is all you want). Place directly on grill and cook for 20-25 minutes, rotating every 5 minutes. In small bowl, stir together remaining butter, basil and salt. Spread butter on hot corn and sprinkle with smoked paprika.

Summer Cucumber Salad

Summer Cucumber Salad

1 cup apple cider vinegar
½ cup sugar
1½ tsp. kosher salt, plus more to taste
2 English seedless cucumbers
4 shallots, thinly-sliced crosswise
Freshly ground black pepper, to taste
Fresh Mint, cut into thin ribbons for serving, if desired

In a large bowl, whisk together vinegar, sugar, and salt; set aside. Using a vegetable peeler, peel alternate ½-inch-wide strips of skin from cucumbers; discard peeled skins.

Slice cucumber crosswise into 1⁄8-inch-thick rounds; add to bowl with vinegar along with shallots and toss to combine. Season with salt and pepper. Chill, top with mint if using, then serve.

Pasta with Heirloom Tomatoes, Basil and Brie

Pasta with Heirloom Tomatoes, Basil and Brie

4 large (1 pound or more) heirloom tomatoes in an assortment of colors
1 pound Brie, rind removed, torn into irregular piece
1 cup cleaned fresh basil leaves cut into strips (use both red and green if you have them)
3 large cloves garlic, peeled and finely minced
1/2 cup extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/2 pounds pasta in your favorite shape to hold the juices of the sauce

Combine tomatoes, brie, basil, garlic, olive oil, salt and pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. Bring 6 quarts water to a boil in a large pot. Add 2 tsp. salt. Add the pasta and boil until tender but al dente. Drain pasta and immediately toss with the sauce. The hot pasta will melt the brie and bring out the aromas and flavors of the tomatoes and garlic. Serve and pass the pepper mill.

Raspberry Mousse

Raspberry Mousse

mousse¼ cup cold water
½ cup boiling water
2 teaspoons gelatin
1 tablespoon lemon juice
¼ cup sugar
1 cup fresh raspberries
2 cups heavy cream
1 vanilla bean

In a small saucepan, add cold water. Mix in gelatin and allow to sit for 5 minutes. Stir in boiling water, vanilla bean, sugar, lemon juice, and raspberries. Bring to boil on medium heat. Turn down the heat to low and boil for 5 minutes. Pour mixture into a Vitamix or food processor and blend until smooth. (This reduces the raspberry seeds.) Allow to cool 10 minutes. In a large bowl, add whipping cream and beat with an electric mixer until stiff peaks form. Fold in the raspberry mixture and allow to cool in the refrigerator for 1 hour.

Rhubarb Lemonade

Rhubarb Lemonade

6rl lemons
2 stalk rhubarb, cut into 1-inch pieces
1 C. sugar
4 C. water

Using a vegetable peeler, peel zest from 4 lemons. Squeeze juice from peeled and remaining lemons to measure 1 C. Combine rhubarb, lemon zest, sugar and 2 C. water in saucepan. Bring to a boil, stirring, until sugar is dissolved and rhubarb is very tender. Strain mixture through a sieve; add lemon juice, then chill thoroughly. When ready to serve, pour mixture into pitcher. Add remaining 2 C. water. Pour over ice and garnish with lemon slices.

Avocado Salad with Heirloom Tomatoes

Avocado Salad with Heirloom Tomatoes

1 159495222791b15d2cb3553715168fbfhalf avocado, peeled, sliced
1 half ripe heirloom tomato, sliced
A pinch of chopped fresh chives or sliced green onions
Juice from one slice of lemon
A pinch of coarse salt (fleur de sel if you can get it)

Arrange slices of avocado and tomato on a plate. Sprinkle with chives, lemon juice, and coarse salt.

How to Doctor Store-Bought Lemonade

How to Doctor Store-Bought Lemonade

untitled-1921-2Start with a 1 pint can of frozen condensed lemonade, mix in water as directed on the label and then add

1 pint fresh blueberries or raspberries

1 C. crushed strawberries macerated in 2 T. sugar

1 C. lemon and orange slices

½ C. Seedless Cucumber Slices

½ C. Tea or herb steep (like lavender stalks or basil)

Minted Stone Fruit Salad with Ginger-Lime Syrup

Minted Stone Fruit Salad with Ginger-Lime Syrup

OLYMPUS DIGITAL CAMERA

1 cup water
1/2 cup sugar
1/2 cup sliced fresh ginger, left unpeeled
3 ripe peaches, sliced
3 ripe plums, sliced
3 ripe nectarines, sliced
1/4 cup fresh lime juice, from 2 limes
1 tablespoon chopped fresh mint

Bring water, sugar and ginger to a boil in a small saucepan. Turn heat down to low and simmer for 10 minutes. Strain through a fine sieve into shallow bowl and let cool in refrigerator. Combine sliced fruits in a shallow serving bowl. Add cold ginger syrup, fresh lime juice and mint. Stir to combine. Cover and chill for 45 minutes – 1 hour.

Cucumber Agua Fresca (Agua de Pepino)

Cucumber Agua Fresca (Agua de Pepino)

Agua-Fresca-Up4 cups water, divided use
1/2 cup sugar, plus more, to taste
1 English cucumber, peeled and roughly chopped
1/4 cup lime juice, plus more, to taste
Spearmint sprigs, for garnish (optional)
Ice cubes

Blend 3 cups of water with the sugar in a blender until the sugar has completely dissolved, about 30 seconds. Add the cucumber and lime juice and blend again until it is very smooth. Strain the mixture through a sieve and into a large container, and then stir in 1 cup of water. Gradually season the agua fresca to taste with more sugar and lime juice. Chill the pitcher in the refrigerator, then stir, thoroughly, add the mint sprigs, if using them, and pour the agua fresca into ice-filled glasses.

Watermelon Lime Agua Fresca

Watermelon Lime Agua Fresca

9watermelon-lime-aqua-fresca-recipe-drink-730x611 cups cubed seedless watermelon (about 1/2 a watermelon)
1/2 cup fresh lime juice (from about 3 limes)
1/4 cup simple syrup (or to taste)

In a blender, puree the watermelon chunks until they’re smooth and liquidy (you might need to do this in batches, depending on how large your blender is). Set a colander over a bowl or a pitcher and strain watermelon puree, discarding pulp and any seeds. Stir in the lime juice, and stir in simple syrup to taste. Serve chilled, over ice, with a lime wedge for a garnish.

Strawberry Freeze

Strawberry Freeze

1strawberry-lemon-smoothie quart fresh strawberries

2 C. vanilla ice cream, softened

1 3oz pkg strawberry gelatin

1/2 C. boiling water

2 tsp. lemon juice

Serving day: 7UP (2 liters)

Additional strawberries for garnish

In large bowl, mash strawberries and add ice cream. In separate small bowl, dissolve gelatin in the water. Stir in lemon juice. Add to the strawberry mixture and mix well. Freeze mixture in a hard-sided container with lid. Freeze overnight. Serving day: Fill serving glass 1/3-1/2 full with frozen mixture. Add 7UP and stir. Garnish with strawberries and serve.

Bourbon Slush

Bourbon Slush

Bourbon-Slush

6 cups water
2 cups strong tea
2 cups bourbon
1 cup sugar
One 6-ounce container frozen orange juice concentrate, thawed
One 6-ounce container frozen lemon juice concentrate, thawed
Garnish: Mint sprigs or lemon slices (optional)

Combine the water, tea, bourbon, sugar, orange and lemon juice concentrate in a large container or bowl, and mix until sugar dissolves. Pour into two gallon-size freezer bags. Freeze until an hour before serving. Place the frozen punch in a large bowl and let thaw, breaking up every 15 minutes. When punch is melted, add more ice or water as desired. Serve in punch cups. Garnish, if desired.

Strong Tea
2 cups water
1 family-size or 4 regular tea bags

Boil the water. Add the tea bag(s) and let steep until cool. Discard the tea bag(s) and set aside

Spicy Hawaiian Burgers

Spicy Hawaiian Burgers

7d2c0ab65c2681b64af33e478a3d656f2 pounds ground chicken
6 pineapple rings (or equivalent slices, cut about 1/2″ – 3/4″ thick)
6 slices pepper jack cheese
6 whole wheat hamburger buns
1/4 cup low-sodium soy sauce
1 tsp. smoked paprika
1 tsp. chili powder
1/2 tsp. seasoning salt (I use Lawry’s)
1/2 tsp. ground cumin
1 clove garlic, minced

Combine the ground chicken, soy sauce, 1/2 the paprika, 1/2 the chili powder, seasoning salt, cumin, and garlic. Lightly mix with your hands and divide into 6 even balls. Form patties, making them slightly thinner in the middle and sprinkle with remaining paprika and chili powder. Refrigerate about 30 minutes. Preheat the grill to medium heat. Coat grates lightly with oil. Grill burgers over medium heat about 6 minutes per side. The burgers should flip easily when they are ready to turn, if they want to stick, give them another minute. Top with cheese for the last 1-2 minutes of cooking time to melt. Remove to a plate and cover with aluminum foil to rest. Grill buns if desired. For the pineapple, if you are using rings, grill directly on the grates over medium heat. Carefully turn after 1-2 minutes. If you are using pineapple slices or chunks, thread onto skewers and grill skewers in the same fashion. Assemble burgers and enjoy.

Mojito

Mojito

A cool mint mojito, garnished with lime and mint leaves
A cool mint mojito, garnished with lime and mint leaves

6 1/2 limes
2/3 C sugar, or to taste
1/2 C coarsely chopped peppermint
2 C white rum
4 C club soda
8 sugarcane swizzle sticks for garnish, optional

Cut the limes into quarters and add them to a pitcher along with the sugar. Mash the limes and sugar together using a muddler or the back of a wooden spoon until the juices from the limes have been released and the sugar has mostly dissolved into the lime juice. Add the mint to the pitcher and mash it together with the lime-sugar mixture. Pour the rum and the club soda into the pitcher and stir together. Put two pieces of the quartered limes in each tall glass and add ice cubes. Pour the mojito over the ice and garnish with a sugarcane swizzle stick, if desired, and serve immediately.

Orange Pekoe Tea Popsicles

Orange Pekoe Tea Popsicles

5 C. orange pekoe simple syrup

4 C. orange juice

1 C. water

Orange Pekoe Simple Syrup

1 quart water

4 C. sugar

6 bags orange pekoe tea

To make simple syrup bring ingredients to a boil. Cool, and set aside. Once cooled, mix popsicle ingredients and strain. Pour into popsicle molds, insert wooden sticks, and freeze.

 

How to Can Peaches

How to Can Peaches

cannedpeaches**You should be able to fit about 4 to 5 peaches per quart size canning jar, depending on the size of your peaches. Peaches should be ripe, but not over-ripe and bruised.

1. Sterilize your wide-mouth canning jars in the dishwasher before beginning your peaches. Wash off your peaches and set aside.

2. Bring a large pot of water (half full) to a boil. Then set up a large bowl of ice water near your boiling water pot. Immerse a few peaches in your boiling water for 30 seconds. Quickly remove them with a large, slotted serving spoon. Immediately tranfer peaches and immerse into your bowl of ice water to quickly cool them. Leave peaches in the cool water for about 1 minute. Remove peaches and set aside on the counter top.

3. Prepare the syrup for bottling your peaches. You can choose from three different consistencies: light, medium or heavy syrup.

light: 1 and 2/3 cup sugar to 4 cups of water

medium: 2 and 2/3 cup sugar to 4 cups of water

heavy: 4 cups sugar to 4 cups of water

Mix together your water and sugar in a pot on the stove and bring to a boil over medium heat.

4. Peel, halve and pit peaches that have been plunged into the boiling and ice baths. Soak the halved peaches in an ascorbic acid solution. To make the ascorbic acid solution you need to mix 8 cups of water with 3 Tablespoon of Fruit Fresh or Citric Acid. Fruit fresh can be found near the canning supplies in most grocery stores.

5. Let the peaches soak fully immersed for a few minutes in your ascorbic acid solution. The ascorbic acid solution will prevent your peaches from turning brown.

6. Fill each jar by placing the cut sides of the peaches down and towards the middle of the jars. Fill the jar with as many peach halves as possible, but be careful not to squish them.

7. Fill the jar with your prepared syrup. Carefully stick a butter knife into the sides of the jar to remove excess air bubbles. Leave a 1/2 inch headspace at the top of the jar.

8. Place lids and rings on your jars and place filled jars into a boiling water bath. Make sure that the water covers the tops of the jars when the rack is lowered into the pot. Boil and process for 25 minutes for quart size jars or 20 minutes if you are using pint sized jars.

9. After 25 minutes remove jars from boiling bath and set on a towel to cool. Do not move until the jars have sealed. You should hear a light popping sound as the lid seals. If a jar does not seal (you can tell by pushing on the lid), you can reprocess the jar, or just put it in your fridge and eat within a few days.

The best part of canning is seeing all your beautiful hard work lined up on your storage room shelf, and eating summery peaches in the middle of winter isn’t so bad either!

Taken from The Idea Room in case the post goes away there.

Berry Striped Pops

Berry Striped Pops

berrypop2 C. strawberries

3/4 C. honey

6 kiwifruit, peeled and sliced

2 C. peaches, peeled and pitted

12 3-ounce paper C. or Popsicle molds

12 Popsicle sticks

 

In a blender or food processor, puree the strawberries with 1/4 C.  of the honey. Divide mixture evenly among the 12 C. or Popsicle molds. Freeze until firm, about 30 minutes.  When the strawberry layer is firm, puree the kiwifruit with another 1/4 C.  honey and pour kiwifruit puree into the molds. Insert a Popsicle stick and freeze until firm, about 30 minutes. Puree the peaches with the remaining 1/4 C. of honey and pour peach puree into the molds. Freeze until firm and ready to serve.

 

Yield:

Calories:

Fat:

Fiber: