summer food

Fried Green Cherry Tomatoes

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This year my tomato crop was such a bonanza that we ate tomato-something almost every day!

I am not complaining. Fresh garden tomatoes are among the treasures of the food world.

But it’s getting on in the season, the weather is turning, the Jewish holidays are around the corner and hundreds of those little things will never ripen from green to red in time.

I made some chutney of course.

I like fried green tomatoes in a sandwich but the cherry tomatoes are too small for slicing, coating and frying.

So I tried making them whole.

Yes!

Crunchy outside — and when you bite in, you get spurts of sweet-tart juicy tomato.

Terrific as an hors d’oeuvre. If you have extra, little, green tomatoes, try this:

Fried Green Cherry Tomatoes

  • 1/2 cup mayonnaise

  • 2 tablespoons chopped fresh basil

  • lemon juice

  • 18-24 small green cherry tomatoes

  • 1/4 cup all-purpose flour

  • 1 large egg

  • 1/4 teaspoon Sriracha or other hot sauce

  • 1/2 cup matzo meal or breadcrumbs

  • salt, freshly ground black pepper and garlic powder to taste

  • vegetable oil

Combine the mayonnaise, basil and a teaspoon or two of lemon juice in a small bowl. Taste and add more lemon juice if desired. Set aside. Wash and dry the tomatoes. Place the flour in a bowl, add the tomatoes and toss them around to coat them completely. Beat the egg and hot sauce together. Immerse the tomatoes into the egg and roll them around to coat each one completely. In a bowl, combine the matzo meal with salt, pepper and garlic powder to taste. Add the egg-coated tomatoes a few at a time and roll them around to coat them completely. Place the coated tomatoes on a cake rack or other surface for at least 20 minutes, to “air dry” slightly. Heat vegetable oil in a deep pan to a depth of about 2-inches. When the oil is hot enough to make a crumb sizzle quickly, add the tomatoes, a few at a time and cook them, turning them occasionally, for 4-5 minutes, or until golden brown. Remove the tomatoes and set the on paper towels to drain. When all the tomatoes are fried, serve them with the basil mayonnaise.

Makes 6-8 servings

Pomegranate Chicken Wings

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I know that Labor Day is not the end of grilling season, but somehow it's a reminder that so much in our lives is about to change. In the month or so ahead, leaves turn to red and gold. School begins. There's a vague chill in the air at night. The sun sets earlier and nighttime comes sooner.

I also realize that many people continue to grill outdoors throughout the year.

I'm not one of them. If it's below 45 I don't feel like slaving over a hot grill in the cold night air.

So, knowing how way leads on to way, I am making the most of the grilltime that's left.

These wings will be on my menu soon, before I close up shop for the winter.

Fyi, you can use the glaze for other chicken parts and bake the pieces n the oven or broil them in an oven broiler. It’s also fine to use for basting a whole roasting chicken.

 

Pomegranate Wings

  • 2 pounds chicken wings

  • olive oil (about one tablespoon)

  • 1/2 cup pomegranate jelly

  • 2 tablespoons orange juice

  • 1 tablespoon cider vinegar

  • 1 tablespoon brown sugar

  • 1 teaspoon chopped fresh ginger

  • 2 cloves garlic, finely chopped

  • 2 scallions, chopped

  • pinch or two cayenne pepper

  • salt to taste

Preheat an outdoor grill or oven broiler. Wash and dry the wings and cut them into separate pieces. Brush with olive oil and grill, turning once, for 8-10 minutes or until lightly browned. While the wings are cooking, mix the pomegranate jelly, orange juice, cider vinegar, brown sugar, ginger, garlic, scallions cayenne pepper and salt to taste until well blended. Brush this glaze on the wings and cook for another 10-12 minutes, turning the wings occasionally and brushing with remaining glaze, until crispy and fully cooked.

Makes about 24

Gluten-Free Peach Crisp

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Some summers the peaches are glorious.

And then there’s this year. I haven’t had an excellent peach or nectarine yet.

I bought a bunch a few times and they tasted ok, but not really flavorful. Some were cottony and mealy.

I used the cottony/mealy ones to make sauce — like applesauce only made with peaches (with a bit of cinnamon and a squirt of lemon juice). It was very good. We ate some and I used the rest for quickbread.

I used the sort-of-tasty ones for this peach crisp. This was perfect. Baking — plus some other stuff — brought out the best of the fruit.

And look how easy this dessert is!

Plus, it’s gluten-free, in case you need…

Gluten-Free Peach Crisp

Filling:

  • 6 ripe medium peaches

  • 2 tablespoons sugar

  • 2 tablespoons minute tapioca

  • 1 tablespoon lemon juice

Crust:

  • 1-1/2 cups quick cooking oats

  • 2/3 cup brown sugar

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 6 tablespoons butter (margarine or solid coconut oil), cut into chunks

To make the filling: Lightly butter a baking dish. Preheat the oven to 400 degrees. Slice the peaches and place the pieces in the baking dish. Add the sugar, tapioca and lemon juice, toss the ingredients and let rest for 15-20 minutes. 

To make the crust: Mix the oats, brown sugar, cinnamon and salt in a bowl. Add the butter and work it into the dry ingredients until the mixture is crumbly. Place on top of the fruit. Bake for 30-35 minutes or until the crust is golden brown.

Makes 6 servings

 

 

Blue Salad (with green): Berries and Cheese

I love blueberries and I love blue cheese, so I figured they might go together well.

They did!

In this light, refreshing summer salad.

Nice for a full lunch — add a crust of bread. Or as a first course for dinner.

I bought the blueberries and the cheese. But the greens? Right from my garden! What a joy!

Blue Salad (with green)

  • 1 head leaf lettuce or 6 cups mixed greens

  • 1 cup blueberries

  • 1 cup crumbled blue cheese

  • 3 tablespoons chopped chives or scallion tops

  • 1/3 cup olive oil (or use avocado oil)

  • 3-4 tablespoons Balsamic vinegar

  • 1/4 cup chopped toasted almonds, optional

Tear the lettuce into smaller pieces and place them in a salad bowl. Add the blueberries, cheese and chives and toss the ingredients. Pour in the olive oil and toss the ingredients again. Add 3 tablespoons of the Balsamic vinegar, toss and taste, add more Balsamic vinegar to taste. Serve and garnish with the toasted almonds if desired.

Makes 4-6 servings

Hot and Fruity Barbecue Chicken

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Around this time of year, when BBQ season is in full gear (at least where I live), you might be in need of a new barbecue sauce.

It gets a little boring to flavor chicken and fish and whatever else you put on the grill the same way over and over.

Besides, with so much fresh, local fruit available, it’s the perfect time for a peach/nectarine/plum based sauce.

So, here one is. It’s a little jazzed up with chili pepper, but is not overly spicy.

Hot and Fruity Barbecue Sauce

  • 4-5 ripe peaches or nectarines, peeled

  • 2-4 ripe plums

  • 2 tablespoons vegetable oil

  • 1 large onion, finely chopped

  • 1 large clove garlic, finely chopped

  • 1 serrano pepper (or other small chili pepper), deseeded and chopped

  • 1-1/4 cups ketchup

  • 1/3 cup orange or other fruit juice

  • 1/4 cup cider vinegar

  • 1/4 cup honey

  

Remove the pit from the peaches, chop the flesh and place it in a bowl. Cut the plums in half, remove the pit and scoop out the flesh. Add it to the peaches. Heat the vegetable oil in a large saucepan over medium heat. Add the onion and cook for one minute. Add the garlic and chili pepper and cook for another minute. Add the fruit, ketchup, juice, cider vinegar and honey. Stir to blend the ingredients thoroughly. Cook over low-medium heat for about 30 minutes, stirring occasionally, or until thickened. Let cool. Puree in a food processor. Taste for seasoning and add salt to taste.

Makes about one quart

 

 

Blueberry Yogurt Torte

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You know that famous Plum Torte so many of us bake for Rosh Hashanah? I decided to use it for a light, summery coffee cake.

Sort of. I replaced the plums (not yet available anyway) with fresh seasonal blueberries.

I gave it a bit of enrichment by adding some yogurt (dairy sour cream would be fine too) and a splash of orange (by way of peel) because the citrus pairs so well with blueberries.

Voila! A terrific, easy, more-appropriate-for-summer dessert. July 4th? Sure. Picnic? Sure. Any time at all.

Blueberry Yogurt Torte

  • 1/2 cup unsalted butter

  • 1/2 cup plus one teaspoon sugar

  • 1-1/2 cups all-purpose flour

  • 2 teaspoons grated orange peel

  • 1/2 teaspoon salt

  • 1 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 2 large eggs

  • 1/2 cup unflavored yogurt

  • 1 pint blueberries

  • lemon juice (about one tablespoon)

Preheat the oven to 350 degrees. Lightly grease a 9-inch springform pan. In the bowl of an electric mixer, beat the butter and 1/2 cup sugar on medium speed for 3-4 minutes or until creamy and well blended. Mix the flour, orange peel, salt, baking powder and baking soda and mix briefly to blend ingredients. Add the flour mixture to the butter mixture and beat for a minute or two at medium speed until a thick batter has formed. Add the eggs and yogurt and beat at medium speed for 2-3 minutes or until smooth and creamy. Spoon the batter into the prepared springform pan. Arrange the berries on top of the cake, pressing them slightly into the batter. Sprinkle the lemon juice over the top of the cake. Sprinkle with the remaining teaspoon of sugar. Bake for 50-55 minutes or until browned, set and crispy. Let cool.

Makes 8 servings

Two Color Cabbage Slaw

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Picnic on July 4th? Of course! It’s the American thing to do.

So of course, we need to bring typically American food.

Like cole slaw.

Which has become an iconic American picnic dish but is actually not an American recipe at all. Cole slaw (which means “cabbage salad”) was originally a Dutch specialty.

Nevertheless, we Americans love it so much we have claimed it as our own and it is therefore perfectly perfect for any Fourth of July celebration.

Two Color Cabbage Slaw

  • 4 cups packed shredded green cabbage

  • 2 cups packed shredded purple cabbage

  • salt

  • 2 finely chopped carrots

  • 3 chopped scallions

  • 1/4 cup chopped fresh parsley

  • 2 tablespoons chopped fresh dill

  • 1-1/4 cups buttermilk

  • 1/3 cup mayonnaise

  • 2 tablespoons cider vinegar

  • 1 tablespoon sugar

  • pinch or two of cayenne pepper, optional

Place the green and purple cabbage shreds in a large bowl, sprinkle with 1-2 teaspoons of kosher salt and toss to distribute the ingredients evenly. Let rest for 45 minutes. Rinse the cabbage and wipe the shreds dry on paper towels. Place the shreds in a large bowl. Add the carrots, scallions, parsley and dill and toss the ingredients. In another bowl, combine the buttermilk, mayonnaise, cider vinegar and sugar. Whisk the ingredients and pour over the vegetables. Toss the ingredients and let rest for at least 15 minutes. Before serving, taste for seasoning and add salt and cayenne pepper to taste.

Makes 8 servings

Blueberry Crisp with Oat-Streusel Crust

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Where I live (Connecticut), Memorial Day Weekend is the “official” start of outdoor grill/BBQ season. Sure, some people use their grills all year, even in the depth of winter. And some start around April. But the weather has been crummy, so — no grilling for me until this weekend.

I need a nice, summery dessert for after, right?

Here it is. Blueberry Crisp. Really simple and easy. Oaty, lightly sweet and with a gently crispy crust. You can make it dairy or parve. Goes well after anything you might have grilled for dinner. Good stuff for Father’s Day too. And July 4th.

Notice that there isn’t too much sugar in either the filling or the crust. Doesn’t need more.

Blueberry Crisp with Oat-Streusel Crust

Filling:

  • 4 cups fresh blueberries

  • 3 tablespoons sugar

  • 1 tablespoon lemon juice

  • 2 tablespoon all-purpose flour

Crust:

  • 1/3 cup all-purpose flour

  • 1/3 cup quick cooking or rolled oats

  • 3 tablespoons brown sugar

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1/4 cup cold unsalted butter, vegetable shortening or margarine, cut into chunks

Preheat the oven to 350 degrees. Combine the blueberries, sugar, lemon juice and flour in a baking dish. Set aside. Place the flour, oats, brown sugar, cinnamon and salt in a bowl and mix ingredients to distribute them evenly. Add the butter and work it into the dry ingredients with fingertips or a pastry blender until the mixture looks like coarse meal (or pulse in a food processor). Place the oat mixture over the fruit. Bake for 30 minutes or until the crust is crispy and brown.

Makes 4-6 servings.

 

 

Grilled Corn Salad

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Now's about the time of year when local corn is at its best. So of course, while corn-on-the-cob is always a good bet, there are reasons to cut the kernels off the cob too:

  • your child or grandchild wears braces
  • your parent or grandparent wears dentures
  • you hate the mess and fussiness of eating corn-on-the-cob
  • you've had your fill of corn-on-the-cob
  • you want a pretty dish to go with whatever else you're serving

Here's what to do: salad. Like this easy one:

Grilled Corn Salad

  • 2 cups grilled or otherwise cooked corn kernels (about 2 large ears of corn)*
  • 1 cup cut up grape or cherry tomatoes
  • 1/4 cup chopped red onion
  • 3 tablespoons chopped fresh parsley
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped chili pepper, optional
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • salt and freshly ground black pepper to taste

Place the corn kernels, tomatoes, red onion, parsley, thyme and chili pepper, if used, in a bowl and toss the ingredients to distribute them evenly. Pour in the olive oil and toss the ingredients to coat them with the oil. Pour in the wine vinegar and toss. Sprinkle with salt and pepper, toss and let stand for about 15 minutes before serving.

*You can also use raw corn kernels

Makes 4-6 servings

Peach (or Nectarine) Galette

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At the end of every September I buy a bushel of Rhode Island Greening apples and bake at least a dozen pies over the course of a few days. It's a ritual for me, as constant as making mujadarah for my annual break-the-fast or makfrying latkes on Hanukkah.

But right now, it's the height of stone-fruit season and I bought so many peaches and nectarines! Way too many to have just as a snack. So of course I could make pies.

But I don't feel like baking pies.

I might make a crisp or two. Or maybe some chutney or barbecue sauce. Maybe make a roasted dessert or soaked fruit for weekend company.

Or maybe a pie-like but much easier galette. Yep, that's it! 

Nectarine or Peach Galette

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon grated lemon peel
  • 8 tablespoons butter, cut into chunks
  • 2 tablespoons cold vegetable shortening
  • 6 tablespoons milk
  • 4 cups sliced nectarines or peeled peaches
  • 6 tablespoons plus 2 teaspoons sugar
  • pinch of salt
  • 2 tablespoons lemon juice
  • 3 tablespoons all-purpose flour

For the crust: mix the flour, sugar, salt and lemon peel together in a bowl or food processor. Add the butter and shortening and cut the fat into the flour mixture with your hands or a pastry blender or by processing on pulse until the mixture looks like coarse crumbs. Add 5 tablespoons milk and mix to form a soft dough. Flatten the dough into a disk, wrap and let rest in the refrigerator for at least one hour. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. Roll the dough on a lightly floured board into a circle about 14-inches in diameter (about 1/8-inch thick) and transfer the circle to the prepared baking sheet.

For the filling: slice the fruit into a large bowl. Add 6 tablespoons of the sugar, salt, lemon juice and flour and toss the ingredients to completely coat the fruit. Place the fruit on top of the dough circle, leaving a border of about 1-1/2-inches. Fold the dough over the fruit but not completely; leave a circle of fruit showing, about 7-8-inches. Pleat the dough to give it a rustic look. Brush the dough with the remaining tablespoon milk. Sprinkle with the remaining 2 teaspoons sugar. Bake for 35-40 minutes or until the crust is golden brown. Let cool for at least 15 minutes. Best when served warm.

Makes 8 servings