Nectarine and Burrata Appetizer

This appetizer is just what summer entertaining means to me—easy,  beautiful and using the season's best produce. It just shouts SUMMER!

Medium chop two ripe nectarines and finely chop one seeded jalapeno pepper. Toss together with a splash of olive oil, salt and pepper to taste, and a handful of chopped cilantro. Place on a plate with a good piece of burrata cheese, sprinkle with a half cup of toasted pistachio nuts and serve with crackers or sliced baguette.  Every bite was a combination of cool and sweet, spicy and salty, creamy and crunchy. Divine.

summer pesto with a few variations

I profess an undying love for pesto and make it all summer long.  At the end of summer, my last batch is frozen into logs or ice cube trays to add a welcome zip of summer to winter soups and stews.  This recipe makes close to 2 cups and can easily be halved.

• 1 large bunch fresh basil, stems and flowers removed
• 1 C. freshly grated Parmesan cheese
• 1 C. lightly toasted pine nuts (toast them under the broiler or on the stove in a dry pan, but toast them you must, this is an important step!)
• 2 garlic cloves
• the juice of 1/2 small lemon
• 1/2 tsp. salt
• 1/4 to 1/2 C. best quality olive oil

Whirl first 6 ingredients in food processor for one minute.  Drizzle in olive oil until the consistency you prefer.  If you plan on serving this later, put in a ramekin and paint the top with a light coat of olive oil or lemon juice to prevent discoloration.  Refrigerate leftovers.  Freezes well.

Variations:

Add a few mint leaves, more or less to taste, for a hint of mint.
Add a few nasturtium leaves, more or less to taste, for a light, peppery taste.

Click here for printable recipe.

A summertime hostess gift.

summery stuffed bell peppers

This summer my son asked me for stuffed bell peppers, but made without rice or any grain.  I came up with this recipe and we've decided we like it better than my years-old, beloved family recipe!  

1 1/2 lbs. ground round steak

2 C. chopped kale

2 C. grated summer squash, lightly squeezed of excess water

1/2 small onion, chopped

1 1/2 C. chopped tomato, divided, or 1 can chopped tomatoes, drained, divided

2-3 Tbsp. minced fresh herbs, mixed (I used oregano, marjoram, sage, and rosemary) 

2 garlic cloves, minced

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. crushed dried pepper

3 large red bell peppers, cut in half lengthwise, with seeds and membranes removed 

small amount of olive oil

Mix the first 10 ingredients, reserving half the tomatoes.  Mound meat mixture into halved bell peppers and top with remaining chopped tomatoes.  Pour a little bit of olive oil over the peppers and cover lightly with foil.  Bake at 400 F for 1 hour or until done, removing foil for last 15 minutes or so.  6 servings.  These freeze well cooked or uncooked.  I always double the recipe and put them uncooked in the freezer where they will last for up to 3 months. 

Click here for the printable recipe.

Marinated Grilled Chicken Breasts and Thighs

Marinated Grilled Chicken Breasts and Thighs  

For 24 pieces of chicken with skin and bone in for flavor.

Marinade:

 2 cups olive oil, 1 cup fresh lemon juice
1/2 small jar lemon chipotle prepared mustard
1/2 cup balsamic vinegar, 1/4 cup fresh rosemary.

Marinate in zip-lock bags overnight.  I grilled in the oven for about 1/2 hour turning half way through.  Right before it was done, I basted it with the remaining half jar of mustard mixed with 1 jar lemon chutney and grilled another 5 minutes until it was shiny and glazed.

The original post for this recipe is Let's Party!

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William Hill's Chicken Salad

William Hill's Chicken Salad

I got this recipe years ago at the William Hill Winery in Napa Valley, California's famous wine grape growing region.  Years ago, not only could you meet the winemaker and taste any wine you wanted, they were so happy to see you they also fed you!

3/4 C mayonaise

1/2 t. dried ginger

1/2 t. salt

1 t. curry powder, or more to taste

3 C cubed cooked chicken

1 1/2 C red seedless grapes

1 C celery, chopped

1/3 C chopped green onion

1/2 C chopped roasted pecans

In a large bowl, mix all ingredients.  Chill and serve.  Makes 5 1/2 cups.

I served this during Easter week last year, in the original post, Peep!

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Cold Cucumber Soup

 

Cold Cucumber Soup

This is embarrassingly easy, but still the best I've had.  I look forward to it each summer.

In a food processor, whirl:

2 or 3 seeded cucumbers, skin removed

1 pint non fat Greek yogurt

1 teaspoon salt (or more) to taste

1 tablespoon (or more) fresh snipped dill

Process until smooth and refrigerate.  Serve cold.

The recipe is from this post, Let's Party!

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Harvest Tomato and Onion Tart

The tomato and onion tart was part of this beautiful harvest buffet table.

The stunning Tomato Tart...recipe below.

I love this tart recipe as it calls for no egg or cream 

and tastes as good as it looks.

(Source, a vintage Gourmet Magazine)

 Tomato and Onion Tart

2 large onions, thinly sliced
salt to taste

2 T olive oil

butter pastry dough for a single 12 inch tart

1/2 pound dry Jack or Gruyere cheese, shredded, about 2 C

1/2 pound plum tomatoes cut into 1/2 inch wedges

1/2 pound medium yellow tomatoes, about 2, or 1/2 pound plum tomatoes, cut into 1/2" wedges

1/4 C Nicoise olives, pitted

Cook onions in olive oil with salt to taste, covered over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook inions, stirring occasionaly, until golden and any liquid evaporates.  Remove from heat and cool slightly.

Preheat oven to 375 F.

Using a 12 inch removable bottom tart pan, partially bake your pastry crust (prick the bottom to prevent bubbling).  Spread onion mixture over dough and top with cheese.  Arrange tomato wedges and olives in concentric circles and season with salt and pepper.  Bake tart in middle of oven for 1 hour, or until pastry is golden.  Cool on a rack and serve warm or room temperature.  Serves 12-16 as part of a buffet.

Original post of the beautiful harvest brunch is here.

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Alsatian Pizza with Bacon and Caramelized Onions

Alsatian Pizza with Bacon and Caramelized Onions

source, Epicurious, Fred Thompson

This recipe is for topping only.  You can make your own thin crust pizza dough, or purchase it fresh from your local pizza store like our friend did! 

3 Tbls. butter

2 yellow onions, thinly sliced

1 Tbls. firmly packed light brown sugar

3 slices thick-cut applewood smoked bacon, cut into strips

1/4 lb. Gruyere, thinly sliced

2 Tbls. chopped fresh thyme

Cook onions with butter and sugar on medium-low heat, stirring, until onions are golden brown, about 20 minutes.  At the same time, in a second saute pan over medium heat, cook the bacon, stirring, until crisp, about 8 minutes.  Drain on paper towels.

On partially grilled pizza crust, top each with the onions, bacon and cheese.  Season with salt and pepper.  Return to grill and cook until each crust is firm and browned at the edges and cheese has melted a bit, 4-6 minutes.  Slice with pizza wheel and enjoy.  I loved this so much and think it would be great for a luncheon.

View the original post here.

Ollalie Sorbet and Ollalie recipes

Every year in June we take a drive to berry country in Santa Cruz County to pick ollalieberries at Gizdich Ranch in Watsonville, CA.  Ollalies are a cross between a loganberry and a youngberry and are very similar to a blackberry but with a tendency to be larger and less seedy, plus they are my husband's favorite berry.   The drive takes less than an hour and has been a tradition for at least 30 years and we always make a fun day of it.  After we picked our fill, 28 pounds worth, we headed to a farm stand for a bag of the artichokes that also grow in the area, then made our way to Capitola Beach for a late lunch at a waterside cafe before heading home.  The day was  perfectly gorgeous!

When we get home the berries go right into the refrigerator and we deal with them the next day, too tired!  However, we did make an easy sorbet last night.  It is as beautiful as any jewel and tastes like nothing else under the stars!

This morning we work up early and made 22 jars of jam, some half pints and some full pint jars.  So many, but they will be gone in a year!  My son loves this jam and he will take home a jar each time he visits.   Throughout the year I'll make some jam tarts and use jam for a few other recipes, but mostly it will be on toast.  I'll give away a few jars as gifts and by next year, we'll be out and ready to do it all over again.

We save some berries for fresh eating and for giving away.  They only last a few days even under refrigeration.  The rest of the berries go into the freezer for smoothies and pies, I make one every Father's Day so that will be in a few days.   The Ollalieberry special below is heaven!  Here are the links!

Gizdich Ranch for directions and picking schedule

Watsonville, California

Ollalieberry

Capitola Beach

Ollalie Jam

 Ollalieberry Special 

Most gorgeous color, don't you think?

Ollalie Sorbet

In saucepan, heat to boiling 1 cup sugar and 1 1/2 cups water.  Boil one minute.

Put 4 cups washed fresh ollalieberries in blender.  Add hot sugar and water mixture, 

plus the juice of 1 small lemon and 1/2 teaspoon vanilla.  Puree in food processor.

Strain through a fine strainer and discard pulp and seeds.  Refrigerate for 3 or more hours.

Process cold liquid in an ice cream maker until frozen.  

Makes one pint and lasts a few days in the freezer.

It is so good!

Summer Dills

From this to this in no time at all.

I use this fabulous recipe throughout the summer for 

crispy, tasty dill pickled cucumbers and green beans.
The crunchiest, most delicious dill pickles are easy to make too!

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