Tag Archives: summer recipes

Sum- Sum- Summertime: Juicy Fruits

If I had to hang my hat on one theme about which I’ve written the most in my (ahem) nearly 2 decades of food writing, it’s Northwest ingredients. Celebration of foods that are grown in my backyard, that have been part of my life since I was a little kid, it’s a thrill when your backyard is one so bounteous as this one. Some items are pretty famously linked to the region, things like salmon, apples, oysters, foods that get a lot of attention when the national spotlight is shown on the Northwest by way of cookbooks and articles. Others are less so. Which is why in my Northwest Homegrown Cookbook series I kicked off with Crab, followed by Stone Fruit. Instead of Salmon (which came later in the series) followed by Berries (which hasn’t happened, yet).

I figured that if you asked even a Seattleite to list the key foods for which Washington state is a top grower nationally, I figured it might be a while before they got to “peaches” or “cherries.” But I didn’t want to write a book just about either peaches or cherries. They and their other pitted brethren–apricots, nectarines, plums–share common heritage, sweetness, form and other characteristics that make them a delightful and delicious group to consider as a whole.

Then came naming the book. Stone Fruits is by no means a title so enchanting the books nearly jump into the hands of customers. It doesn’t elicit the kind of visceral response that, say, words like “chocolate,” “cupcakes” or “bacon” might. Stone, of course, refers to the fact that the fruits all have a similar pit–called a “stone” in Anglo parlance. I could have called the cookbook “Drupes,” another term that references the fruits’ slightly larger family, which includes almonds. But that certainly wasn’t a consumer-ready improvement. “Soft fruits” is another term used in the industry, to readily contrast these fruits with firmer apples and pears. We joked about titles the likes of “Juicy Fruits” and “Sexy Fruits,” to no avail.

I didn’t want to call it “Peaches (and those other fruits).” Nor just offer the laundry list of the five types.

So Stone Fruits it is. And perhaps it’s little surprise that of the four books in that series, Stone Fruits is the slower seller of them all. It’s kind of like the blonde, cute, generous girl that everyone likes having the name Gladys. A most unfortunately example of judging a book by its title. A stone fruit cobbler mixing up plums, peaches and apricots is a mighty delicious proposition. But it probably would be easily oversold by a classic cherry cobbler.

Give that charming girl named Gladys a chance. When you see “stone fruits” on a menu, don’t think “stone soup.” These are the fruits that will burst in your mouth and drip down your chin. Fruits that make pies and other treats so good they make you cry. Not only because they’re so delicious. But because they’re also so fleeting. Tree-ripened, honestly seasonal fruits in this chummy group don’t stick around for long. Indulge while you can.

I had the good fortune of coming home from a talk a couple of weeks ago with a couple pounds of wonderful Northwest cherries. Tim Mar was there, had brought them for us to snack on and there was a good bit left over. Tim’s co-owner of ChefShop.com, known for its amazing world pantry of spices/chocolates/nuts, etc. But also venturing into the realm of fresh seasonal foods on special occasions. Occasions as special as the local cherry season, during which they ship off boxes of the fruit to all corners of the globe. It was quite a treat to have this bounty. After nibbling more than a few handfuls, I set to showcasing them in a simple dessert. Cherry cobbler won the coin toss.

I don’t necessarily have a favorite go-to recipe for cobbler. To be perfectly honest, we just don’t eat dessert around here very often. So I headed over to www.epicurious.com and found a recipe that lead me to this incarnation. Tasty. And to fully embrace the joys of all stone fruits, I’d happily recreate this recipe using a mix of them all, pitted and chopped to relatively equal sized pieces meeting that 6-cup quantity.

Stone Fruit Cobbler

Filling
6 cups pitted and halved cherries and/or pitted and chopped peaches, nectarines, apricots and plums
1/2 cup sugar, or to taste (if the fruits are on the tart side add more)
2 tablespoons tapioca
2 tablespoons Frangelico, Amaretto or Grand Marnier

Biscuit Topping
1 cup all-purpose flour
5 tablespoons cold unsalted butter, cut into pieces
2 tablespoons fine cornmeal
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon pure vanilla extract

Preheat the oven to 375 degrees F.

Stir together the stone fruits in a large bowl. Sprinkle the sugar, tapioca, and liqueur over and stir well to mix. Set the bowl aside for 30 minutes, stirring occasionally. Transfer the fruit mixture (with its juices) to a 2-quart baking dish.

Combine the flour, butter, cornmeal, sugar, baking powder and salt in a food processor and pulse until the butter is finely chopped and the mixture has a coarse sandy texture. Transfer the mixture to a bowl and add the milk and vanilla, stirring just until the dough is cohesive. Top the fruit with randomly placed spoonfuls of the dough, leaving some open spots where the fruit is exposed.

Set the baking dish on a rimmed baking sheet just in case there are any drips that need catching. Bake until the biscuit topping is nicely browned and the fruit juices are bubbling up around the edge of the dish, 45 minutes to 1 hour. Set aside to cool to, or near, room temperature before serving.

Makes about 8 servings.

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Taste of Summer: Rosé Sangria

I recorded a radio interview earlier this week, chatting about great foods and beverages to enjoy during the summer. When it comes to “summer” and “drinks” I get fixated on one thing: rosé sangria. I’ll admit to not usually being a sangria fan. Random fruit and sweetened red wine, just not my cup of tea. Which I’m sure is doing a disservice to great traditional sangria, but that’s been my general impression most times I’ve ordered it. Maybe I’ll have to run off to Spain and give some authentic sangria a try one of these days.

But when you swap out that red wine for a brisk, beautiful pink wine of summer and choose some great seasonal fruit — now you’re talking! That’s a sangria I can get enthusiastic about. Pretty, bright, and delicious. An ideal partner for whatever you may be cooking up this summer.

You know about the glories of rosé wine, right? Just because it’s pink doesn’t mean it’s sweet and adorable and girly. And if your only image of “pink” wine is white zinfandel, snap out of it!! Rosé is an incredibly engaging style of wine that serves up quite a lot of personality. Colors can go from just a subtle blush of pink to nearly raspberry, some verging on salmon-orange tones. Flavors range from light, crisp and quite dry to lush and somewhat fruity (my preference leans toward the former rather than the latter). While it’s possible some folks out there are in fact tinging white wine with red to get to pink, quality rosés are made with red wine grapes that are crushed, the juice left in contact with those red skins just long enough to influence the juice with a bit of their color.

So after I’d talked about some great grilling ideas and entertaining suggestions, the subject turned to beverages. And I piped up about my love of rosé sangria, about to rattle off description of the Watermelon-Rosé Sangria that’s in my new book, Gourmet Game Night, when I remembered that I’d also developed a rosé sangria recipe for my Stone Fruit cookbook that came out a few years ago. Kind of obsessed with the subject, you can see. My pal Braiden Rex-Johnson just did a wonderful write-up of Gourmet Game Night, which includes the watermelon version recipe here.

But here below is the original recipe I came up with. It was inspired in large part by the bottles of rosé from Washington’s own Chinook that populate our wine rack each summer. Winemaker Kay Simon makes her rosé with Cabernet Franc grapes, giving the wine some of that cherry-plum-berry character the varietal exhibits. If you’re unable to get your hands on the lighter-fleshed Rainier cherries, you can use dark cherries instead, knowing that their juices will deepen the color of the sangria from the natural hue of the wine.

Here’s to a wonderful summer ahead, with lots of delicious rosé sangria to enjoy! I think I’ll make it a new summertime tradition to come up with a new rosé sangria combo each year. A tasty challenge indeed.

Rosé Sangria with Rainier Cherries and Nectarines
from Stone Fruit

1/4 cup water
3 tablespoons sugar
2 bottles (750 ml each) dry rosé wine
1/2 pound Rainier cherries
1 nectarine or peach
1/2 lime, thinly sliced
1/4 cup brandy or kirsch
1 cup club soda

In a small saucepan, combine the water and sugar and warm over medium heat, stirring occasionally to help the sugar dissolve, 3 to 5 minutes. Increase the heat to high and bring just to a boil, then set the sugar syrup aside to cool.

Pour the rosé into a large pitcher, preferably glass. Pit and halve the cherries (Rainiers will discolor if pitted too far in advance) and add them to the wine. Pit and thinly slice the nectarine and add it to the pitcher with the lime slices. Stir in the brandy and sugar syrup, then chill the sangria until ready to serve, ideally at least a few hours to allow the flavors of the fruit to meld with the wine

Just before serving, stir in the club soda. Pour the chilled sangria into large wine glasses, spooning some of the fruit into each serving.

Makes 10 to 12 servings

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Herban Summer Cooking

I almost forgot that I’d contributed recipes to the June issue of Cooking Light. Some magazines, particularly the larger nationals like CL, have really long lead times for the articles. I’d turned those recipes in well over a year ago and moved on to many other things in the meantime. But when I flipped past page 87 and saw a lovely full-page photo of a lemon verbena gimlet

Lemon Verbena

Lemon Verbena

cocktail, my first thought was “wow, that sounds good right about now,” followed quickly by “hey, that sounds familiar!” A few other summer treats I concocted for that issue include the gingered blueberry shortcakes, arugula salad with chicken and apricots, and grilled flank steak tacos with avocado-lime salsa.

Much as I would have liked to whip up a lemon verbena gimlet right away, the recipe reminded me that my lemon verbena plant had not survived the extra-harsh winter we’d had in Seattle. A matter of days later, I’d rectified that with addition of a new lemon verbena plant, along with lemon balm, chervil, purple sage and a few other items I couldn’t resist. Is it EVER possible to go to the garden store and leave only with the items on one’s list?

Shiso

Shiso

Since then I’ve had shiso on my mind. Also known as perilla (though I’ve only ever known it to be called shiso), this distinctive herb is part of the mint family but has a much more complex flavor than any mint you may have tasted. Imagine mint blended with basil and a touch of anise and sweet grass….. For the cooking class I taught on Orcas early June, I’d done a recipe from my Crab
cookbook, a saladof sliced cucumbers, daikon, shredded shiso and crab in a light rice vinegar dressing.

And for a current project, for which I’m editing and testing many recipes from Seattle-area chefs who are participating in the next volume of Celebrated Chefs, shiso has come up a couple of times. One in a cucumber salad served with black cod from Jerry Traunfeld at Poppy, and another in a nectarine sauce served with mushroom-stuffed rabbit saddle from Bruce Naftaly at Le Gourmand. Shiso seems to be the herb of the moment, at least in my little world. Now I’m inspired to experiment with a cucumber-shiso

Happy thyme, tarragon and bronze fennel

Happy thyme, tarragon and bronze fennel

combo in a cocktail, may try that later today with some vodka and a splash of sake.

On my way home from Orcas I stopped at the amazing Christianson’s Nursery between La Conner and Mount Vernon. The shopkeeper at Neston Orcas had kindly clued me in to this glorious plant emporium when I inquired of her whether she’d ever seen shiso plants available in garden retail for the home garden. She made a quick call to Christianson’s and found out that not only did they have shiso, but carried both the green and red varieties. This is the most vast, lush, diverse, and inspiring nursery I’d ever been to. Part of me was sorry that I had only a bit of time to spend here, anxious to get back home before the crush of afternoon rush hour. The other part of me was happy about it, knowing every extra 10 minutes of looking around would add another $50 worth of plants to my bounty.

I did, of course, leave with more than just the shiso. One lime basil, some flat-leaf parsley, starts of peppery greens, a couple types of chiles (Lemon Drop and Cheyenne), and some floral picks to replant in a couple containers. I don’t have a big garden by any means, but I do thrill at what I am able to cultivate from my own little slice of urban farmland! In cocktails, salads, desserts, iced tea, maybe even a batch or two of ice cream — I sure am going to have fun playing around with these new herbs this summer.

herbs1

Chiles, salad greens and lime basil

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