Recipe Light Recipes for Summer

This is a light dessert I like to make for summer suppers:

Cara Cara oranges (I like to allow 1 - 1 1/2 oranges per person, depending on their size, plus one extra for the juice, so make accordingly)
Pomegranate seeds (I usually get the pre-picked seeds in a package, like from Trader Joe's, but I have seeded a whole pomegranate myself for this, when necessary)
1-2 pint packages of organic raspberries
4-5 whole cloves
1-2 star anise
1/3 to 1 bottle of good mead
1 shot of high-quality orange liqueur or triple sec

Cut the rind from the oranges with a knife, so that even the pith and inner skin is cut away, and slicing away the very top and bottom of the orange. Slice the fruit crosswise, to create circular slices-- don't segment it. Pick out the inner stem if desired, leaving the circular slices intact. Layer into the bottom of a serving dish. After a full layer is put down, sprinkle in some pomegranate seeds and raspberries, then layer more orange slices, followed by more pomegranate and raspberry, and so on. Toss in the cloves and star anise. Drizzle the shot of liqueur over all, and then pour on the mead to cover. Cover the bowl with saran or a lid that seals tight, and marinate in the fridge for at least 2 hours-- 3 to 6 hours is best. Sometimes I serve this with a little vanilla gelato, or garnish with some finely shaved dark chocolate; but most often I serve it as is, chilled straight from the fridge, accompanied by plain madeleines.

 

I had a great gazpacho for lunch today at Devon & Blakely.

If I had to make it, I would use Alton Brown's recipe. I like the added jalepeno.



Gazpacho Recipe : Alton Brown : Recipes : Food Network

 

Well, its winter here where I am, but I've been dying to try this out... if you would and let me know how it goes... its extremely easy to make and requires no cooking (except boiling the pasta) theres a waiting period though (which is a bummer) but its a Barefoot Contessa recipe... so it's sure to be gooooood

Ingredients

• 4 pints cherry tomatoes, halved
• Good olive oil
• 2 tablespoons minced garlic (6 cloves)
• 18 large basil leaves, julienned, plus extra for serving
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound dried angel hair pasta
• 1 1/2 cups freshly grated Parmesan cheese, plus extra for serving

Directions

Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

 

Chilled melon soup with strawberries and basil cream.
Turned out to be a great use for leftover melon.
Around 3/4 C organic, unfiltered apple juice; 3-4 C melon (I used honeydew, muskmelon, and a little watermelon); 1 Tbsp (or so) raw local honey; 2, 12oz cans coconut milk; fresh sweet basil; sweetener of choice (I prefer agave, but this time out I used coconut nectar); 2 pints organic strawberries.
Pour the coconut water into a pan or mixing bowl, reserving the coconut cream in a separate mixing bowl. To the coconut water, add the apple juice, melon, and honey, and puree the mixture. Chill until ready to serve.
Lightly sweeten the coconut cream. I used 1-2 tsp of the coconut nectar. Finely mince 2 tsp or so of the basil and whip it into the coconut cream. Once chilled, it will take on a firm, mousse-like consistency.
Halve and remove the stems from the strawberries. Put some in a bowl (or a martini glass if you're feeling whimsical), ladle the melon soup over the berries, and top with a hearty dollop of cream.
Cool, light, refreshing, it makes for a nice snack or dessert, and a kickass treat to beat the heat.

 

this sounds veeeery good I need to try

 

A light lunch or brunch that's good for summer:

Mini Frittatas

9 eggs
6 cloves garlic, minced
5 veggie breakfast links, chopped up
3 large or 6 small stalks asparagus, trimmed and sliced finely
2 1/2 large shallots, peeled and diced
1-2 large red potatoes, parboiled and sliced as thinly as possible
3/4 a small leek, well-trimmed and sliced finely
1/4 cup + 1 tbsp grated Parmesano Reggiano
2 tbsp grated Pecorino Romano cheese
1 tbsp parsley minced fine (or 1/2 tbsp best quality dried parsley)
1/2 tbsp basil minced fine (or 1/4 tbsp best quality dried basil)
1/4 cup cream or whole milk
2 tsp + 2 tsp + 1/2 tsp butter
1 tsp + 1 tsp sea salt
1 tsp + 1 tsp cracked black pepper
1 tsp + 1/2 tsp paprika
1 tsp best quality dried oregano

Preheat oven to 375. Butter a nonstick muffin tin liberally with the 1/2 tsp butter.

Slice the red potatoes as thinly as possible. Parboil the slices in the microwave, in a large covered bowl of warm water or broth, for just about 4 minutes on high. Drain and set aside. In a frying pan over medium-high heat, sautee the leek and shallot and garlic together with 1 tsp each sea salt and black pepper plus 1/2 tsp paprika in 2 tsp butter until just beginning to turn translucent. Add in asparagus, parsley, and basil, and sautee a minute or two longer. Remove from pan, stir in the Romano cheese until incorporated, and reserve mixture. Using the other 2 tsp butter, cook the veggie links until browned, then remove from pan, chop up, and add to vegetable mixture, stirring to incorporate.

In a large mixing bowl, beat the 1 dozen eggs together with the cream or milk, the Parmesano Reggiano, and remaining herbs and spices, until thoroghly mixed into batter.

In the bottom of the buttered muffin tin cups, layer several slices of parboiled potato to create a bottom crust. Add in a spoonful or two of vegetable mixture, and cover with egg batter. Sprinkle tops with a little Parmesano Reggiano. Bake at 375 for about 25 minutes. Allow to cool for about 3 minutes before serving.

Carrot-Cranberry-Raisin Salad

6 medium organic carrots, peeled and grated fine
1 Cara Cara orange, peeled and pith and stem removed
1/4 cup + 1/4 cup freshly squeezed Cara Cara orange juice
1/4 cup best quality amber or dark rum
2 tbsp golden raisins
2 tbsp dried cranberries

In a prep bowl or small cup, refresh the raisins and dried cranberries in 1/4 cup Cara Cara orange juice, rum, and water to cover if needed. Allow to soak 1-2 hours. Peel the carrots, chop roughly, and run them through a food processor along with the Cara Cara orange, until grated fine. Place into a mixing bowl. Add raisins and dried cranberries, 1/4 cup Cara Cara orange juice, and 2 tbsp of the liquid the raisins and cranberries were soaking in. Mix well to incorporate, and allow to sit, covered, in refrigerator 20-45 minutes. Serve chilled.

Sparkling Limeade with frozen fruit "ice cubes"

2 organic kiwi fruit, peeled and sliced
1 dozen or so organic strawberries, tops removed
1 dozen or so organic raspberries
Juice of 8-10 organic limes, 3 zest peeled
1 organic lemon, zest peeled
1/3 cup + 1/4 cup superfine organic sugar
1/4 cup water
2 liters sparkling water, chilled

Line a tray with parchment paper. Place the slices of kiwi fruit, the strawberries, and the raspberries on the tray, cover with foil wrap, and place into freezer overnight (4-6 hours minimum).

In a small saucepot over low heat, combine the 1/4 cup sugar, the 1/4 cup water, and the zest of the lemon and the three limes, and make an infused simple syrup. Mix well to incorporate, and allow to infuse for at least 15 minutes. Remove from flame, allow to cool, and remove and reserve zest pieces.

In a large pitcher, combine the 1/3 cup sugar with the infused simple syrup and the lime juice. Slowly pour in the sparkling water, mixing gently but constantly to incorporate.

Serve in large red wine glasses or Pilsner glasses, with one or two each slices of frozen kiwi, frozen strawberries, and frozen raspberries in the glass as "ice cubes." Garnish with the candied zest pieces. This drink can also be spiked with rum, vodka, white wine, or any number of liqueurs.

***

I usually serve this set of brunch dishes along with some fresh country-style bread, and a platter of cheeses, fruits, nuts, cornichon pickles, and olives.

 

My new favorite simple dessert for summer... Vegan berries and cream Popsicles.

1can coconut milk
3T honey
1t vanilla extract

3c strawberries
1T honey

In separate bowls, blend the first set of ingredients, and puree the strawberries with the 1T honey. Grab your ice pop molds and alternate 1T strawberry mixture and 1T of coconut milk mixture until the molds are almost full. Freeze 4-5 hours.

I had small molds, so I ended up with leftover coconut milk... Which I blended with a few strawberries and the juice of one lime... Freaking amazing.

 

I would want to add chopped onion and chopped hearts of Palm.

 

That sounds awesome! I'm going to have to find some molds (or Dixie cups?) to try it!

Is the honey considered vegan, though?