Nectarines have such a delightfully tangy flavor, and it wouldn’t be summer without the juice of one running down your arm – it’s always sad to see the season end. One way to prolong your enjoyment of this summer fruit is to freeze them into luscious nectarine sherbet.
*Note – Allow 2 days preparation before planning to serve. One night to freeze the freezer bowl and one night for the sherbet to ripen.
Want dessert and a delicious pick-me-up? Have a coffee milkshake! It’s the perfect refreshing end to a late afternoon or evening barbecue on a warm — or sweltering — summer evening, especially if you plan to go to the theater, dancing, or just hang out and visit, maybe even watch the annual meteor shower.
This decadent Hot Fudge recipe, from Gourmet Magazine, is everything you’d expect from this traditional favorite dessert topping. Chewy and gooey, smooth and shiny, it’ll dress up everything from your hot fudge sundae to your cakes and brownies. Perfect served hot over ice-cream or even just a chilled spoonful, straight from the jar, it’s sure to become a household favorite.
No one I’ve ever known has declined a piece of fresh, homemade pie. Although some version of pie is eaten in nearly all cultures, fruit pies are an American institution, and it isn’t limited to apple! After writing this last sentence, I wondered if the expression came about because of Johnny Appleseed’s having started apple tree nurseries across many of our midland states at a time when women made pies (often for breakfast), because they required less flour than bread. But no, it apparently was an increasingly common expression beginning in the 1920s attesting the goodness of all things American. Okay, back to pie.
Strawberry Daiquiri’s are refreshing and delicious and with all the fresh berries available in summer, so easy to make!
Burrata, how I love thee and all your creamy deliciousness! If you’ve never tasted burrata, it may be time to treat yourself. It’s the rich cousin of fresh mozarella, which by the way, is infinitely more delicious than its other cousin, the more easily available, rubbery, vacuum-packaged mozarella. Burrata has an outer shell made from Mozarella, that is like a pouch. Cream and stringy curd pieces are stuffed into the pouch, so when it’s cut open, there’s a wonderful creaminess that keeps the interior of the ball deliciously soft and rich and leaks out onto the plate.
Vanilla is still America’s favorite Ice Cream flavor, which comes as no surprise to us! According to Food & Wine magazine, to celebrate July being National Ice Cream Month, the International Dairy Foods Association conducted a survey, which found Vanilla and Chocolate to be the two top sellers, in that order. Strawberry is the top fruit flavor, so we’re pretty sure you’ll be pleased with our deliciously refreshing recipe for Strawberry Ice Cream!
In late March I received an e-mail from Simran Sethi requesting an interview regarding the cyclone that struck Madagascar two weeks earlier and how it would impact the already troubled vanilla market. I responded that I would be happy to talk and a date and time were set. What happened next was serendipity. Within a few minutes of our meeting, Simran and I realized we have been traveling the same path with the same concerns and seeking the same outcomes on behalf of those who grow the foods we all love that are becoming endangered in ways that most of the world is unaware.
Want to enhance a classic Mule? Add Vanilla to it!
Spicy, tangy and refreshing, The Mule, with its hint of mint and twist of lime is the perfect way to cool off after a hot summer’s day. Love lime and ginger but don’t drink alcohol? No problem. Simply leave it out and enjoy this refreshing beverage without.
Recently I reconnected with a recipe I learned to make from a boat maker on the West Marin coast. He was raising his four children alone and, as they reached their teens, they rotated cooking chores, with each of them specializing in a type of cuisine. It made meals varied and interesting. Weekends, as I recall, were negotiable and depended on who was home. Ed’s specialty was Chinese; Master Sauce Chicken and Eggs Foo Young. While the latter was good, I fell in love with Master Sauce Chicken, as the sauce can be reused in a number of different ways. (One of my favorites is to use it over meatloaf instead of ketchup.)
While there seems to be some debate regarding the origin of their name, which you can read more about here, there is no debate that Lamingtons are a favorite treat among Australians – So much so that they have a full day dedicated to them – July 21st! We found them to be such a clever way to repurpose left over pound cake or sponge cake that you no longer have to go down under to enjoy this adorable little treat. Enjoy these tasty morsels of chocolate and coconut dipped confection in July or any other time of the year. Tiny bite sized cakes, they’re perfect for tea or an after supper sweet.
These decadent brownies are incredibly moist and fudgy. With the marshmallow, chocolate and walnut topping, they are more like a candy than cookie/brownie bar. Whatever you choose to call them, they are a show stopper and are sure to please a crowd!
There’s nothing quite so frustrating as coming home from work tired and hungry, gazing into the refrigerator, then retreating because there’s nothing that says “make this” in there. We’ve all been there. I admit that packaged tomato soup and scrambled eggs have gotten me through several moves and writing deadlines. However, award winning cookbook author, Barbara Kafka, has helpful solutions for all kinds of daily culinary dilemmas and her 15 minute pasta solution is brilliant. Made with ingredients you are likely to have around (though I doubt everyone has heavy cream waiting for just the right moment), this pasta recipe is delicious, filling, and with a few additional ingredients, scores as healthy too.
Whenever I think about holiday baking, Russian Tea Cakes (aka Mexican Wedding Cookies) are at the forefront of my mind. What’s not to love about the buttery, crumbly deliciousness of these cookies. with their fragrant toasted nuts and powdered sugar spilling everywhere? Okay, the powdered sugar part can be annoying. What I do love about these cookies is that they’re pretty much popular worldwide with essentially the same ingredients though some come with a few special touches.
I recently found a unique version of these cookies in Sunset Magazine. Created by Yigit Pura of “Tout Sweet Patisserie,” they are noted for their extreme crispness and toasty-brown butter flavor. I also like that they’re made with vanilla bean paste. The recipe calls for 1 tablespoon cognac or brandy. Prefer a different alcohol or want to substitute a liqueur? Why not? And, if you don’t want alcohol, you can substitute milk.
Yigit suggests creating cookies 1-1/2 tablespoons each. I personally prefer these cookies smaller because the powdered sugar can be overwhelming with big cookies. Just like the alcohol used, you get to decide on the size you’d like to make the cookies. Just remember to adjust the bake time accordingly.
The Mint Julep has long been associated with the south, but is thought to have gotten it’s roots centuries ago in the Arab world, as the Julab. Now it’s most famously associated with the Kentucky Derby. Regardless of where you reside, you can enjoy a Mint Julep in the comfort of your own home, with or without your derby hat.
Mojito Bars are the adult version of their kid friendly cousin, the Lemon Bar, and will jazz up the dessert table at your late summer night party. Cool and tangy they pack a punch and will delight your guests with their flavorful zest!
Fresh salmon is amazing. Ask any bear living along the Pacific Coast, and it will fully agree, assuming it’s not considering you as its next meal. It is rich, meaty, and delicately flavored. As a result, whether you cook it over a fire, grill it, or prepare it in the oven, the sauce should enhance, not overpower, the salmon.
Flo Braker is a fabulous baker and her book Baking for All Occasions is filled with wonderful creations. One of our all time favorites, which is a hit with everyone who tries it, is her Tangy Lemon Custard Tart with Pomegranate Gelee. Decorate the top with halved cherries and blueberries and it makes a perfect dessert for the Fourth of July, but don’t be limited to these fruits; use any stone fruits you’d like!
Can we ever have too many recipes using chicken? Amazingly enough, while meat consumption is down, Americans eat about 60 pounds of chicken a year which breaks down to about five pounds a month. So, in my opinion, the answer is no! And, if rotisserie chicken grabbed on the go is your default (and even if it isn’t), it’s time to try something deliciously different. You can prepare the chicken up to two days ahead of time, perfect for entertaining. This also allows the flavors to fully develop.
Spring farmers’ markets and produce stores are so wonderful to peruse and fill our bags and baskets with their deliciousness. Finally, choices other than kale, cabbage and iceberg lettuce! Everything just pops and begs to be eaten — lettuces, baby spinach, leeks, garlic shoots, baby carrots, English peas, snap peas, asparagus, fava beans, even little zucchinis and squash blossoms. Woo-hoo! Sadly, some things are harder to find, specifically artichokes. This is a big blow for people like me who adore them. The problem? A lack of bio-diversity.