Tag Archives | Summer 2012 Recipes

meadow_tea

MEADOW TEA

Meadow Tea

4 cups mint leaves, tightly packed
8 cups water
1⁄2 cup fresh lemon juice
1 cup simple syrup, or to taste

For the simple syrup:
Place 1 cup sugar and 1 cup water in a small saucepan. Heat until sugar is dissolved. Set aside to cool.

For the tea:
Rinse mint and take off of stems. Bring water to a boil. Add mint and turn off burner. Let steep for 30 minutes. Strain tea with a sieve. Stir lemon juice and simple syrup into mint tea. Chill 1 hour and then pour over ice to serve. Garnish with mint leaves or lemon slices.

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FRESH RASPBERRIES AND PEACHES

Fresh Raspberries and Peaches

2 cups raspberries, rinsed
1–2 tablespoons sugar, or to taste
2 tablespoons fresh lemon juice
4 peaches, peeled and sliced

Place raspberries in a bowl. Add sugar and lemon juice. Stir slightly and allow to sit for 15 to 20 minutes. Prepare peaches and divide into 6 bowls. Divide the berries and any juice over the peaches. Serve beside Lemon Mint Ice Cream.

Serves 6

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Lemon_Mint_Ice_Cream

LEMON MINT ICE CREAM

Lemon Mint Ice Cream
Recipe courtesy of Tara Swartzendruber-Landis
1⁄2 cup mint leaves, minced
1⁄2 cup sugar, plus 2 teaspoons
2 cups cream
1 cup whole milk
1⁄2 teaspoon lemon zest
Pinch of sea salt
1⁄2 cup fresh lemon juice Wash mint and remove leaves from stems. Chop mint leaves on a cutting board with the 2 teaspoons of sugar until finely minced. In a medium-size bowl mix the mint with the remaining 1⁄2 cup sugar, cream, milk, lemon zest and salt. Place lemon juice in a separate container. Cover both the cream mixture and lemon juice and chill for 3 hours.

After these ingredients have chilled thoroughly, combine cream mixture with the lemon juice. This can be done by hand or with a mixer. Add combined mixture to your ice cream maker and follow manufacturer’s instructions.

Serves 6

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romaine_salad

GRILLED ROMAINE SALAD

Grilled Romaine Salad

Reprinted from The Daily Feast © by Good Books (goodbooks.com).
Used with permission. All rights reserved.

This is the complete recipe from The Daily Feast, which includes grilling cheese. If you are serving this salad with the Savory Summer Galette, the cheese could be omitted. Enjoy!

6 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar
1 tablespoon fresh mint, chopped 1 teaspoon lemon zest

2 tablespoons fresh lemon juice 2 teaspoons Dijon mustard
1 garlic clove, finely chopped Salt and pepper, to taste

2 hearts romaine lettuce, quartered lengthwise, with some stem attached to hold the lettuce together
1 large red onion, cut into 1⁄2-inch-thick rounds
8 ounces grilling cheese, or queso blanco, cut into 1⁄4-inch slices

Whisk oil, vinegar, mint, lemon zest and juice, mustard and garlic in a small bowl. Season to taste with salt and pepper. Brush lettuce and onion slices with dressing. Sprinkle with salt and pepper.
Oil the grill before heating. Grill onion slices until charred in spots and softened, about 5 minutes per side. Keep the grill lid open. Transfer onion slices to cutting board, and cut into bite-sized chucks. Transfer to salad bowl.

Grill lettuce until charred

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summer_galette

SAVORY SUMMER GALETTE

Savory Summer Galette

Recipe courtesy of Rachel Shenk

A galette is a free-form tart that can be either sweet or savory. The dough is similar to a piecrust but a bit stronger, because there is no pan to hold the filling.

For the crust:
2 cups organic all-purpose flour
1⁄2 cup organic cornmeal
2 teaspoons sugar
1 teaspoon salt
14 tablespoons butter, cold
2 tablespoons sour cream
2⁄3 cup water, usually a tablespoon or so less

Add flour, cornmeal, sugar and salt to a food processor. Pulse to combine. Cut butter into small pieces and add to dry mixture. Pulse until crumbly. Add sour cream to water and mix well. With machine running, add sour cream/water mixture until dough forms soft ball. This process can also be done by hand without a food processor. Use the same steps you would to make a piecrust. Chill for a couple of hours. Then cut in 2. Roll each piece between parchment paper into a circle about 12 inches round. Place on a cookie sheet and remove top parchment paper.

For the filling:
2 cups cheese, mixture of fresh mozzarella, provolone and parmesan 1⁄2 cup fresh basil leaves, cut in slivers (save some

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cherry_salad

SUMMER SALAD WITH CHERRIES

 

Summer Salad with Cherries, Fresh Mozzarella and Garden Herbs

Courtesy of Rachel Shenk

 

For the salad:

2 cups small fresh mozzarella balls, halved
1 pint fresh sweet cherries, washed and pitted 3⁄4 cup yellow cherry tomatoes, halved
2 green onions, diced
1⁄2 sweet red pepper, diced
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh mint, chopped

For the balsamic vinaigrette:

1⁄2 cup olive oil
1⁄3 cup balsamic vinegar
1⁄2 teaspoon sugar

1⁄3 teaspoon dried basil
1⁄4 teaspoon pepper
1⁄2 teaspoon salt
1 1⁄2 teaspoons lime zest, grated

3 cups lettuce

In a medium sized bowl mix together the first 7 ingredi- ents. In a small bowl whisk together the ingredients for the vinaigrette. Pour 1⁄3 cup dressing over the mozzarella cheese, cherries, tomatoes, green onions, red pepper, and herbs. Serve over a bed of lettuce.


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tart_chery_cobbler

TART CHERRY COBBLER

Tart Cherry Cobbler

This cobbler is extremely simple to make. Instead of cherries you can substitute blueberries, peaches, blackberries or raspberries! I have taken 1 1⁄4 cups of sugar out of the original recipe. Please adjust the sugar depending on how tart the fruit is.

3⁄4 cup sugar, divided
3 tablespoons butter, room temperature 1⁄2 teaspoon almond extract
1 teaspoon vanilla
1⁄2 cup milk
1 cup flour
1 teaspoon baking powder
1⁄4 teaspoon salt
4 cups sour cherries
2 tablespoons cornstarch
3⁄4 cup boiling water

Preheat oven to 350°.

For cobbler topping:

Cream 1⁄4 cup sugar with the butter and extracts. Measure milk and set aside. In a small bowl mix together flour, baking powder and salt. Add the flour and milk to the butter and sugar mixture, starting with 1⁄2 of the flour mixture. Mix well. Next, add 1⁄2 of the milk; mix until well blended. Repeat process and set aside.

To sweeten cobbler:

In a separate bowl mix the last 1⁄2 cup of sugar with 2 tablespoons of cornstarch.

Assembly:

Layer berries into 8- by 11-inch pan. Using a large spoon, add cob- bler topping over berries in large dollops. Boil 3⁄4 cup water and set aside. Pour

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cherry_preserves

BALSAMIC CHERRY PRESERVES

Balsamic Cherry Preserves

Courtesy of Emily Hanhan, used with permission

1 quart sweet cherries, stemmed and pitted
1⁄2 cup sugar
2 tablespoons balsamic vinegar
1 pinch salt
Optional: 1 whole vanilla bean

Combine the cherries and a few tablespoons of water in a heavy- bottomed saucepan. Bring to a boil, stirring and gently crushing the cherries with the back of a spoon.

Add the sugar, vinegar, salt and vanilla bean (if using). Lower the heat and cook at a medium boil. Continue to stir the cherries for approximately 20 minutes.
Turn off heat and let pot sit for 5 minutes.

Gently stir preserves, remove vanilla bean and ladle into hot, sterilized jars leaving 1⁄4 inch headspace.

Process in boiling water for 5 minutes or refrigerate. Yield: 10 ounces

 

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Daily_Juice_Recipe

DAILY JUICE

Daily Juice

Courtesy of Lydia Karacson, Owner of Backyard Produce

 

2 apples
1 cucumber
1⁄2 cup kale
1⁄2 cup spinach
3-4 leaves sorrel, optional
1⁄4 bunch celery, optional 1-inch piece ginger, optional 1⁄4 head romaine lettuce

Using electric juice extractor, press all ingredients in the juicer. Whisk to combine. Drink within 15 minutes.

The fiber can be made into chips. Put all fiber into a bowl and sprinkle with fine-grained sea salt, to taste. Mix well with a wooden spoon and press gently into a thin layer on dehydrator trays. Dehy- drate according to instruction manual, or until crispy. Turn out of tray onto solid surface and break into large chips. The chips store well in an airtight container for up to a week. Perfect for dips, soup and salad. Fiber can also be frozen for later use or used to make tasty soup stock. Soup stock can be frozen for up to 6 months.


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