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Stone fruits that arrive in summer are a long awaited treat and don't stick around too long so we need to make crisps while the sun shines! Any type of these precious fruits will work. Try peaches, plums, apricots, even pluots. Combine with summer berries or just all by themselves, you can be as creative as you like! The important thing is, this is an easy, seasonal and delicious dessert that will quickly become your summer staple. Serve warm with ice cream or naked at room temp, either way it's all just a delightful taste of summer.   Peach & Blueberry Crisp
Filling 6 cups of stone fruit, peeled and sliced 1 T lemon juice zest from one lemon 1 cup (or less) granulated sugar Crust 1 cup old fashioned rolled oats 1 cup brown sugar 1/2 cup all-purpose flour 1/2 cup unsalted butter, softened 1/4 t salt Preheat the oven to 350 degrees. Place the fruit, juice and zest in a bowl and toss with the granulated sugar (use less depending on the sweetness of the fruit). Pour into a 9 x 13 baking dish. Combine the oats, salt, brown sugar and flour. Cut in the butter until crumbly and sprinkle over the fruit. Bake for one hour until browned and bubbly.  Wow, summer has come on with a vengeance. Hot daytime temperatures and warm nights make it the perfect time to serve a chilled soup. Luncheon main course, appetizer or soup course, this gazpacho is cool and refreshing and sure to impress even the pickiest of eaters. Try it, you will never know how easy and delicious it is unless you do!  Watermelon Gazpacho
2 cups chopped watermelon 2 cups chopped peeled cucumber 1 cup mint leaves 1 cup chopped tomatoes 1 cup green grapes 1 cup fresh squeezed lime juice 1 cup chicken broth 1 tablespoon rice wine vinegar 3 garlic cloves 1 splash tabasco salt & pepper to taste (optional) Put all ingredients in a blender or food processor and blend to desired consistency. Taste to adjust flavors. Garnish with chopped mint. For an appetizer, put in shot glasses. The last time that I made this gazpacho I had some leftover watermelon and friends coming over for a bbq so I did what any sensible girl would do...I made watermelon margaritas! You should too. Watermelon Margaritas with Chile-Lime Salt Puree 4 cups of watermelon in a blender and strain into a tall glass pitcher. Add 1 cup of tequila, 1/2 cup of triple sec, 2 T fresh lime juice and sugar if needed. Pour into glasses filled with ice and rimmed with Chile-Lime Salt (run a cut lime around the edge and dip into a saucer filled with the salt) made by Tajin, available everywhere now. Garnish with a cut lime wedge and serve. 
  I recently took this salad to an informal bbq at a friend’s house here in Murphys where the weather has suddenly taken a turn towards summer. It got rave reviews and I had so many requests for the recipe, I decided to feature it as a blog post! Easy, cool and refreshing, this salad is interesting, pretty and delightfully tasty. Spring veggies are still plentiful in the market so take advantage before they are a fond memory.
‘Good bye to Spring’ Veggie Panzanella for the salad: 1 small round loaf of artisan sunflower (or other) seeded bread, cut into 1/2” pieces 3 cups frozen peas, thawed 1 English cucumber, sliced thinly 1 bunch radishes, sliced thinly 1 lb bunch of asparagus, cut to 1/2 inch pieces 1 - 5 oz container fresh sunflower sprouts 1/4 cup sunflower seeds, toasted and salted 4 oz crumbled feta for the vinaigrette: 2 T fresh dill, chopped 1 large shallot, finely diced 1/3 cup white balsamic vinegar 1 T fresh lemon juice 2/3 cup extra-virgin olive oil salt & pepper Preheat the oven to 375 degrees. Spread the bread on a baking sheet and bake for 15-20 minutes until toasted to a light brown, cool. Meanwhile, in a small pot of boiling salted water, blanch the asparagus until tender, 2-3 minutes. Drain and transfer to a bowl of ice water to stop the cooking and set the color. Drain well, pat dry. In a large bowl whisk the vinegar and lemon juice together with the dill and shallot, salt and pepper. Add the oil slowly to incorporate. Place the bread, peas, cucumbers, radishes and asparagus in a bowl and toss to coat with about half of the vinaigrette. Add the feta, sunflower sprouts and seeds. Toss with more vinaigrette as needed. Serve right away or let it sit for a minute to soak up the dressing! serves 8-10 |
Cheers!As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical. Categories
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"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"
—Thanks, Melody Archives
September 2020
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