Summer

Grilled Pound Cake with Warm Peach Coulis and Chantilly Cream

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by Cathy Pollak

grilledpeachpouncakeI couldn't be more excited for the month of August. August and fresh peaches are synonymous. Yes, peaches are available during other months of the year but there is something special about the August peach; it’s just sweeter. I don’t think I’m imagining it. Maybe I’m fueled by the anticipation of peach cobblers, peach margaritas and the iconic peaches and cream; all indulgences I love to save until this time of year. But in short, peaches are simply sweet, comforting and distinctly summer’s gold.

Each year I try to come up with a new way to celebrate this timely summer crop. I have taken the peach in many directions, both savory and sweet. It never disappoints. This year instead of traditional peach pie I’ve settled on Grilled Poundcake with Warm Peach Coulis and Chantilly Cream. Don’t get scared off by the serious foodie language, coulis is just a fancy French term for a simple but stylish fruit sauce while Chantilly cream refers to a sweetened whipped cream.

This dessert is easy to prepare and truly makes the peach the star of the show. Grilling the poundcake also adds a toasty touch of goodness, while the slivered almonds provide the perfect contrasting crunch. I promise this will be a family favorite for years to come.

Summer Pleasures of Peaches

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by LA Times

From LA Times

summerpeachesPeaches and nectarines are kissing cousins. In fact, maybe closer. Plant a bunch of peach pits and a few of them will actually sprout nectarine trees, and vice versa. It used to be said that the difference was that peaches had fuzz while nectarines didn’t. But in supermarkets today, that’s hard to determine since many of the peaches have been mechanically de-fuzzed.

Generally, the flavor of nectarines is lighter and a little more acidic, almost lemony, while peaches are richer and muskier. Ripe nectarines can make you gasp with pleasure, but a great, perfectly ripe peach will make you fall to your knees. Still, you can use them interchangeably. What’s good for the peach is good for the nectarine.

How to choose: Check the background color. Ripe fruit will be golden, not green. Mature fruit that hung on the tree long enough to develop full sugar will have a distinctive orange cast. Always with peaches and nectarines, trust your nose: fruit that is ripe and delicious will smell that way.

Corn on the Cob Gets Dressed Up For Dinner

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by David Latt

cornonionsWe celebrate summer with grilled meats and boiled corn, the golden ears arriving at the table, resting in silky pools of melted butter, ready for a dusting of freshly ground sea salt and black pepper.

 

Many people hunger so much for corn they eat it every chance they can to such an extent that, sooner or later, familiarity breeds disinterest and even a little disdain.  Where it seemed so celebratory at the beginning of summer, by August they turn away when a platter of corn is placed on the table. 

 

That's pretty much the way it's been for me.

On my last trip to our local farmers market, I hadn't planned on buying corn until I noticed that very few farmers were selling corn and those that were had very little to sell. Arriving late, the corn was almost sold out. Talking with a farmer, I learned that local corn will disappear from the market in a couple of weeks. After that, no more corn until the spring.

Watermelon & Fig Granita

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by Megan Martin

watermelongranitaThere are few things that taste more like summer than watermelon. I still see such a vivid picture in my mind of my mother's first homegrown watermelon. She stood so proud, holding the melon by the end of the vine, like it was a prize that she'd won. Deciding whether it made a "thump" or a "thud" would make or break what seemed like the longest wait on earth for a slice of juicy watermelon.

These days, we've had a feast of watermelon with almost every meal - perfectly accommodated by natures rhythm to give something so juicy during this heat. Isn't that amazing? Our needs can always been met by what the soil gives us. I can still feel the sun in my skin long after I come inside and begin to cook dinner, so I look for something to deeply cool me from within.

Like my mother's precious watermelon, my prize grows on our fig tree. Each morning we check on the ripeness of the largest fruits that still hang from the branches. We enjoy the slow harvest that gives just a fig or two a day, the perfect slightly sweet snack.

Mom's Blueberry Tart

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by Amy Sherman

blueberrytartBlueberries are intense. Intense color that stains your mouth purple. Intense sweet and tangy juice so rich it almost tastes like wine. Unlike other fruit, such as apples, they don't even need vanilla or cinnamon to give them a boost. They are the boost. The intensity of blueberries make them a nice kind of accent to other dishes, like in a fruit salad or a salsa. They are also great as polka dots in pancakes and muffins but a little trickier in pie. Just too intense. That's why I love blueberry tarts.

When you pick a bucket full you end up with about four pounds, which is a lot of blueberries! I called my mom for a recipe for a blueberry tart. This particular one uses three cups of blueberries and combines them with a sour cream filling that bakes up like a custard. Plopping blueberries into a custardy base, a pastry cream or clafouti seems like the right way to handle them.

I am hopeless when it comes to pie crust. I just don't have the pie crust mojo. So I rely on recipes with graham cracker crusts, and press-in crusts. This recipe has a crust that is no fail. Really. I swear. I'm going to use it as my default pie crust from now on. My mom cut the recipe out of a newspaper over twenty years ago so I apologize for not being able to attribute it properly. I have simplified the instructions somewhat.

Baby Eggplants: The Cute Factor

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by Susan Russo

eggplantbabyThe other day at Sprouts, a local grocery store, a woman saw me selecting baby eggplant.

She asked, "Do you like those?"

"Oh, I adore them," I said. "They're much sweeter and more tender than large eggplants."

"How do you cook them?" she asked.

"Lots of ways," I replied. "You can saute them, stuff them, broil them."

She screwed up her mouth, looked perplexed. "Mmmm... I don't know," she mumbled.

I scanned her shopping cart and noticed she had a bag full of baby eggplants in it. I said, "Well, you must like them too."

"Me? No, I don't really like eggplant," she said. "I only bought these cause they're just too cute to pass up."

Blame it on the cute factor — you know, when you buy something not because you love or need it but because it's too cute to pass up.

Spaghetti with Roasted Cherry Tomatoes & Spicy Garlic Oil for Two

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by Susie Middleton

freshtomsWe wait and we wait and we wait and we wait for the tomatoes to ripen. Not just because, like everyone else, we want to eat them. But because we run a farm stand and every visitor to Martha’s Vineyard in August wants tomatoes, right off the vine (and right now!). Finally our Sungolds and Sweet 100s and Black Cherries are ripening by the hundreds so we can sell some and eat some too. (Of course I am eating a lot of droppers and splitters in the morning when we’re harvesting. Soon we’ll have to start feeding the splitters to the “baby” chickens who actually are now almost four months old and just started laying eggs!)

The farm stand customers are even more eager to get a hold of bigger tomatoes. Fortunately, we have lots of Early Girls ripening now, too, but alas they are not nearly as tasty as the beefsteaks and heirlooms that are still green. (The first Cherokee Purples are coloring up.) Still, I’m harvesting as many Early Girls as I can, often two or three times a day since the late morning and early afternoon sun does wonders. But when we run out, there are some disappointed looks on customers’ faces.

In the meantime, since I will roast anything I can get my hands on, I am already making this delicious and easy recipe from The Fresh and Green Table that features roasted cherry tomatoes. Thought I’d pass it on to you in case you are similarly obsessed.

Watermelon Daiquiri

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by Cathy Pollak

watermelondaiquiriLast weekend we found ourselves sipping on these. It's not like the weather was nice enough in any way, that it would have warranted having such a cool and refreshing cocktail. But the watermelon has been so sweet and I bought so many of those baby seedless ones at the store, I had to do something with them!

I've also always associated the daiquiri as being a frozen drink. However, after a little research, it's really the name for a family of cocktails whose main ingredients include rum, lime and sugar. Maybe I'm just feeling like I'm still on vacation in Florida, close to where the daiquiri became well known.

Story has it the daiquiri was invented by an American mining engineer who was in Cuba during the Spanish-American war. There is an iron mine in Cuba named daiquiri as well as a beach....hmmm, sounds like we have a connection. Miner...working in an iron mine...needs a drink after work...has only these ingredients in the pantry...proclaims it the daiquiri...shares it with all his friends...gains worldwide popularity? Are you feeling the connection?

Anyway, enjoy this drink, it was no nice to sip on!! This could also be made without the alcohol if you choose, making it a great option for any guests who might not be drinking. It would still taste great.

Bluegrass Zucchini Muffins

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by Sue Doeden

bluegrass-zucchini-muffins-019b-1024x682A pleasant, bright fragrance wafted from the work bowl of my food processor as I pulled the top off. I had just whirled granulated sugar and chopped lemongrass through the sharp blade of my faithful workhorse, producing a delicately-scented lemon-infused sugar.

I was preparing to mix up a batch of zucchini muffins with subtle hints of lemon without the tart bite and plump, sweet blueberries.

I have lemongrass growing in my little garden this year. Lemongrass is a staple of Asian cuisines, used like an herb to add aromatic, lemony flavor without the bite of citrus. It looks like grass, but the portion closest to the soil eventually becomes long, thick, pale green and reed-like. This lower portion is the usable part of the plant.

Mini Rhubarb Strawberry Galettes

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by Amy Sherman

minigalettesI like food in miniature. I like dim sum, mezze, tapas and appetizers of all sorts. Working on the latest recipe development project has been an exploration of many things in miniature. One recipe that sadly will not work for my client was a terrific success when it came to ease and taste. It does not work particularly well for vacuum sealing but that's ok. It means I can share it with you here and now.

Rhubarb makes one of my favorite pies and now, my favorite galette, which is pretty much a pie for lazy people. Rhubarb requires some tender loving care to coax out the perfect balance of sweetness and especially texture. While mushy rhubarb isn't terrible, firm, sweet yet tangy rhubarb is fabulous! I like the method of macerating it with sugar. The trick to this recipe is to not let the rhubarb macerate too long. I think you could make it with just rhubarb but a little bit of strawberry really complements it. I also don't cook the filling! You don't need to, it cooks perfectly in miniature.

I'm no genius when it comes to pie crust. I wish I was but it's just not in the cards for me. I have ridiculously hot hands and I don't work with pie crust often enough to get really fast at making it. I do my best, but sometimes resort to premade pastry. I'm ok with that. If you have a favorite pie crust recipe that works for you, by all means, use it.

 

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