Fruit

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Cobbler

This can work with berries or stone fruit. Adapted from https://www.savingdessert.com/wprm_print/22737

  • 1 double pie crust
  • 1 cup granulated sugar
  • 1 to 2 tablespoons cornstarch (see notes)
  • ⅛ teaspoon ground cinnamon
  • 1 cup boiling water
  • 4 cups blackberries
  • juice of ½ lemon (if needed to add tartness)
  • 1 tablespoon cold unsalted butter, cut into small cubes
  • 1 egg, lightly beaten
  • coarse sugar for topping

Instructions

Prepare a double crust pie pastry and refrigerate until needed. (See link in notes)
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Sephardic Charoset

A few years ago I started making sephardic-style charoset for Passover... and I never stopped. Although it is not the classic apple and walnut dish of my youth, I like the flavors better and I find it easier to manage on a piece of matzah with horseradish.

This year, I discovered this Serious Eats recipe, which I found not only tasty but also easy to make. Win win!

Sephardic Charoset
4
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Fruit Cobbler

Make two pie crusts: http://www.audreyandjon.com/recipes/pie-crust

Mix together:
6 cups fresh fruit (blackberries, sliced peaches...)
1/2 cup sugar
1/4 teaspoon appropriate spice (i.e. cinnamon for peaches, cardamom for apricots, lavender for blueberries, lemon zest for blackberries, etc.)
2 tablespoons lemon juice

Let stand for 15-30 minutes, or until fruit is juicy. Add 6 tablespoons tapioca.

Lay a bottom crust down (no side crust!) in a 9x9 square pyrex, then add in the fruit mixture. Place a lattice of the rest of the crust on top.

Peach Cobbler with Ice Cream
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Fruit Jam

This is my basic jam recipe. It can be used for just about any type of fruit jam (strawberry, raspberry, blackberry, apricot, peach, blueberry, etc.).

Yield: 4 half-pints

4 heaping cups of fruit
1/2 to 1 cup water (depending on natural juiciness of fruit)
1 package no-sugar pectin (= 3 Tbsp no-sugar pectin)
sugar to taste (probably about 1/4 cup)
Pinch of spices, if desired (things like allspice, cloves, cinnamon, ginger, lemon peel can be a nice addition, depending on the fruit)

Many Jams
4
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2009 Virginia Apple WIne

Trader Joe's: 
No

From our go-to winery, Chateau O'Brien's Apple Wine is the perfect mix of sweet and crisp, light and tasty. It's not at all syrupy, and has very little residual sugar. It's perfect for a summer afternoon.

http://chateauobrien.com/index.php

Virginia Apple WIne

From our go-to winery, Chateau O'Brien's Apple Wine is the perfect mix of sweet and crisp, light and tasty. It's not at all syrupy, and has very little residual sugar. It's perfect for a summer afternoon.

http://chateauobrien.com/index.php

Seared Scallops with Pommes

This was in response to our taking advantage of a recent livinggrouponsocial deal with Arganica, and opting for one of their more CSA-like "give me a box of random local, organic goodies." We're already, honestly, pretty damned tired of kale and brussel sprouts, and hoped this would provide something slightly different. We got... chard and turnips. Well, OK. The dinner turned out quite good, and is somewhere between classic French and New American. We made the chard into a warm salad by wilting it and steaming it with a bit of apple cider, then tossing it with vinegar and adding pecans.

Seared Scallops
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Caramelized Onion and Apple Flatbread

Adapted from a recipe we found online, this flatbread or pizza is easy to make and tasty. Cut it into small squares to serve at a party.

Caramelized Onion and Apple Pizza
3
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La Finca Chardonnay

Trader Joe's: 
Yes

A well-balanced Mendoza style Chardonnay - light, very little butteryness. Crisp. Goes great with cream sauces and fish.

http://www.fincalacelia.com.ar/

Rugelach

For some reason, I got on a baking kick this week. And I decided to make rugelach. Rugelach is a jewish pastry, sort of. Like all "jewish" foods, its a European thing, brought to America first by Jews, and adopted into Jewish culture. I like them, and I thought I'd try and make them.

Rugelach: in progress
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Lambrusco Dell'Emilia Bianco

Trader Joe's: 
Yes

Sweet and fizzy, but lightens up a creamy dish or balances a caesar salad. Could also go with -- or be part of -- a fruit dessert.

Thai-Spiced Watermelon Soup with Crabmeat

From http://www.epicurious.com/recipes/food/views/Thai-Spiced-Waterme...

For soup
5 cups coarsely chopped seeded watermelon (from a 4-lb piece, rind discarded)
1 fresh lemongrass stalk*
3 tablespoons finely chopped shallot
1 1/2 tablespoons finely chopped peeled fresh ginger
1 tablespoon finely chopped garlic
1 1/2 tablespoons mild olive oil
1 small hot green chile such as Thai or serrano, finely chopped (including seeds), or to taste
2 tablespoons fresh lime juice, or to taste
3/4 teaspoon salt, or to taste

For crab

Thai-Spiced Watermelon Soup with Crabmeat
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Banana Ice Cream

A simple way to make a custard-like dish from frozen pieces of banana, plus optional nut-butter and honey: http://www.seriouseats.com/recipes/2010/02/frozen-banana-ice-cre...

Ingredients
1 large, slightly over-ripe banana
1 teaspoon peanut butter
1 teaspoon honey

Peel banana. Slice it into about ten chunks. Freeze the chunks. Once frozen, put them in a food processor with peanut butter and honey. Puree until creamy, like soft serve ice cream, stopping the processor to scrape the sides when necessary.

Banana Ice Cream
3.5
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Chilled Watermelon Soup

From http://www.epicurious.com/recipes/food/views/Chilled-Watermelon-... , but the flavor profile would probably also make a great salad.

6 pounds yellow or red seedless watermelon, diced (9 cups)
2 tablespoons chopped fresh mint
1 tablespoon sugar
2 tablespoons fresh lemon juice
1 cup lightly sweet white wine (such as Riesling) or 3/4 cup water mixed with 1/4 cup sugar
1 teaspoon chopped ginger
8 teaspoons crumbled feta
1/4 cup sparkling wine (or sparkling water)

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Strawberry Rhubarb Pie

Makes 1 large pie or 1 small (storebought-sized) pie and 2 ramekins worth of pie.

Adapted from http://www.foodnetwork.com/recipes/food-network-challenge/grandm...

Pie Crust

Filling

4 cups strawberries
2 cups rhubarb (finely chopped)
1 cup sugar
3 tablespoons minute tapioca
1 tablespoon all-purpose flour
2 teaspoons lemon zest
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

3.5
Your rating: None Average: 3.5 (2 votes)

Maurine's Strawberry Shortcake

In a stand mixer, beat together for 15 minutes on high speed (or a little lower if using a higher-speed handheld mixer) :

5 eggs (large, whole eggs - not super yolky / not farmraised)
1 cup sugar (add gradually as eggs are being beaten)
pinch of salt

Then fold in, carefully,
1/2 teaspoon vanilla
1 cup flour

Line 2 cake pans with parchment (or waxed) paper...*do not grease pans*
Spoon batter equally into pans

Bake 18-20 minutes at about 350 degrees.

shortcake
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Shrimp Tikka

Great on the first try. Serve with rice and mango salsa.

From http://www.epicurious.com/recipes/food/views/Shrimp-Tikka-with-F...

Shrimp Tikka
3.5
Your rating: None Average: 3.5 (2 votes)

Drinker's Choice

In Austin, there used to be a fantastic Turkish restaurant called Ararat - one of Austin's best kept restaurant secrets (that everyone knows). They had bellydancing all weekend and live bands during the week, and some of the best middle eastern food you'll find. It was a small place with rug-covered walls that was always jam-packed.

Drinker's Choice
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Mango Selassie

Take equal parts yogurt and fresh diced mango, and puree. Add honey to taste and a few cubes of ice (~2 per cup of yogurt), and blend until ice is mixed up and the mixture is a bit fluffy.

Pour 4/5 of the mixture into a separate container, add green food coloring to the remaining 1/5, blend until green.

Pour the green-color mango lassi into the bottoms of the cups. Pour half of the plain (yellow) mango lassi over the back of a spoon into the cups. Some will add to the height of the green, so it should end up roughly equal.

Mango Selassi (photo by Jon)
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