Since the truly bumper harvest of nectarines from my garden a few weeks ago I have been keeping an eye on the plum tree, which I believe has been inspired by its fruity neighbor. It too has produced prodigious, beautiful sweet fruit. Great mounds of them in fact: 20 lbs ripening at a time, and still more to come. So much so that the nectarine frenzy of last month has been surpassed with an abundance of plum filled dishes, jams, ice creams, tarts and cakes. Thankfully we are all plum aficionados...
WHITE PEACH CARPACCIO Serves 8 people 8 white peaches – thinly sliced Juice and zest of 1 lemon ½ bunch mint – leaves finely julienned ½ pint strawberries ½ pint raspberries 1 teaspoon powdered sugar Place the thin slices of white peach on a serving platter in concentric circles. They will look like a giant flower. Squeeze the lemon juice all over the peaches and sprinkle the lemon zest all over the ‘petals’. Sprinkle the mint leaves all over the peaches and set aside. Place all the...
As I walked around the farmers market over the past two weeks I was struck by the colorful plethora of summer fruits that were on display. Peaches – white and yellow, juicy and sweet, plums, nectarines, pluots in myriad shades of pink, purple and red, the last of season’s apricots – golden and luscious, and tables beautifully arrayed with berries in every color. It was a feast for the eyes and for my basket as I filled it with a sampling of all of these wonderful fruit. Then to my...
Nothing speaks of summer as much as pints of freshly picked berries, all aligned in their containers at the farmers market – every color from red to blue, conjuring up images of berry pies, berries and ice cream, berry smoothies or just eating them by themselves and savoring their individual juicy delights. A fresh fruit salad comprised of strawberries, blueberries, blackberries and raspberries served with a good shortbread cookie is the perfect end to a summer picnic. Of all the summer...
TOMATO AND PEACH SALADServes 8 people4 large heirloom tomatoes of different varieties4 large yellow peaches3 sprigs basil – leaves thinly sliced4 oz goat cheeseFreshly-ground black pepperCoarse sea saltFig puree – found in specialty food stores – if you cannot find it, a good fig balsamic vinegar works well too Using a very sharp or serrated knife, thinly slice the peaches and the tomatoes. Place all the slices on a large serving dish alternating between the tomatoes and the peaches and...
Walk through the farmers markets and one is bombarded with the scent of delicious fruits, herbs and vegetables. Fresh basil commingles with heirloom tomatoes, thyme and lemongrass loosely tossed by summer squash. Peaches, plums and nectarines drip off tables and everyone encourages you to taste their wares. A veritable cornucopia of summers bounty tempts you as you meander through the aisles. This menu takes samples from all of these treasures and highlights all the delicious parts of the...
PLUM AND WATERCRESS SALAD Serves 8 people ¼ cup olive oil ½ bunch cilantro - chopped ½ bunch basil - chopped Juice and zest of 1 lemon Juice and zest of 1 lime Salt Pepper 16 plums – thinly sliced 8 oz watercress 4 oz Mache greens 2 oz mixed nuts – pistachios, macadamias, cashews, almonds – dry roasted in a pan for 2 minutes, then set aside 2 oz feta - crumbled Place the olive oil, cilantro, basil, lemon zest and juice, lime zest and juice, a pinch of salt and 3-4 twists of pepper in a...
SUMMER PEACH AND FETA SALAD Serves 8 people 4 peaches – sliced 2 apples – cored and sliced 1 bunch radishes – cut into thin slices 8 oz feta – cut into small pieces 1 bunch spring onions – thinly sliced 1 bunch chives – finely diced Zest of 1 lemon 4 oz black olives – sliced Lemon olive oil A large pinch coarse sea salt Coarsely ground black peppercorns Place all the ingredients in a large bowl and then drizzle the lemon olive oil over the top. Add in the salt and pepper and toss...
Mint is one of the herbs that encapsulates the summer season. Fresh, clean and invigorating it cleanses the palate and lightens dishes, leaving a pleasant cool taste in ones mouth. The common name of most plants from the genus menthe, it has been cultivated for millennia. It was brought to England by the Romans who used to, amongst other things, pickle it in vinegar. Its medicinal and culinary uses are spread though centuries of cookbooks and it features strongly in English and Middle Eastern...
ROASTED SPICED APRICOTS AND RASPBERRIES IN PARCHMENT Serve 8 people 2 tablespoons butter 1 teaspoon light brown sugar ½ teaspoon pure vanilla extract 1 inch piece fresh ginger – peeled and finely chopped 1 teaspoon cinnamon 1 cup orange juice Zest of 1 lemon 8 cloves 16 apricots – halved 2 pints raspberries Preheat the oven to 350 degrees. Place the butter in a medium sized saucepan placed over medium heat. Once the butter has melted add in the brown sugar, ginger, cinnamon and vanilla...
