As everyone is ordering the first of the season pumpkin spice lattes and making autumn wish boards, there's still summer bounty to enjoy. Take advantage of any of the harvests right now. They could c9ome from your local farmer;s market or just the back yard. Forget thoughts of chilly breezes and sweather eather.Bask in these wamr summer days and enjoy delicious fruits and vegrables. There's even a buttery cake rich with peaches for the perfect summertime dessert.
Regular contributor and chef Genevieve Ko wrote about this and her fellow New York Times Wednesday Food section contributors give very good recipes in today's section.. Keep in mind she warns that end of season harvest can need a boost.Use creamy spreads and sauces to bring out their sweet, earthy flavors. Butter should factor greatly in some of the recipes as well. The recipes are good on their own or as a side to grilled chicken or steak. They can even grace a vegetable main course.The recipes use zucchini, peaches ,corn and tomatoes. Any of these are perfect for a Labor Day barbecue or just a dinner eaten al fresco. start the meal with creamy labneh This is made with fresh cherry tomatoes and garlic that are first cooked on a stove top and then roasted in a 325 degree Farenheit oven. They top an even layer of labneh .You can use this for dressings and vegetables but it's great with freshly made pita crisps. Another perfect starter is prosciutto and melon salad. Regular contributor Ali Slagle created this tasty starter.It also has mozzarella and arugula. Fresh picked basil flavors it and gives it a nice vegetal flavor.
As for the main course try zucchini and peach salad with a creamy line dressing it seems like an odd pairing but it works according to its' creator Ham El-Wayly. It;s taking sliced zucchini and peaches and then tossing them in salt. Let them sit ten minutes to soften. Add lime zest and freshly squeezed line juice .Let sit for ten minutes. Add sour cream and dill until everything is mixed with the lime salt. Add a drizzle of olive oil and flaky salt to flavor.late summer corn is so delicious this year and even more so with a tangy butter sauce.It's mixing Jerrelle's Gray 's recipe of butter, goat cheese honey harissa paste and limes.This is brushed on the grilled ears. Squeeze the limes over the corn and then enjoy.To end the meal try Samantha Severante's .THis is a rich cake with a cup and three quarters butter in it along with two large eggs. A cup of whole milk yogurt gives it a dense crumb. Two peaches peaches are sliced and folded into the batter. Two more peaches are sliced and out on top. Bake for fifty-five to sixty-five minutes. It's good on it's own. but you could add ice cream to it.
It's summer yet. Have the harvest of the season in tasty dishes and cakes. Enjoy their flavor full of warm weather goodness.
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