summer food

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

 

 

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

Chopped Salad with Chick Peas, Feta Cheese and Zatar Vinaigrette

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For us, summer means salad. Not just leafy greens and tomatoes for starters to a meal. We eat bulky filling salads for dinner. Like this chopped salad, which of course could be served with other salads or as a side dish to grilled fish. But it’s also satisfying on its own, just like this. Add a crust bread and some fabulous olive oil for dipping and that’s all you need (except for dessert of course).

Chopped Salad with Chickpeas, Feta Cheese and Zatar Vinaigrette

  • 1 large cucumber, peeled, deseeded, and chopped

  • 1 large red bell pepper, chopped

  • 2 large ripe tomatoes, chopped

  • 3–4 scallions, chopped

  • 1 (15-ounce) can chick peas, rinsed and drained

  • 1 cup crumbled feta cheese

  • 1/4 cup minced fresh parsley

  • 1/2 cup tangy black olives, pitted and halved

  • 3–4 tablespoons extra virgin olive oil

  • 2 tablespoons lemon juice

  • 1/2 teaspoon zatar

  • Salt and freshly ground black pepper to taste

  • Pita bread or crisps, optional

Place the cucumbers, bell pepper, tomatoes, scallions, chick peas, cheese, parsley, and olives in a bowl and toss ingredients gently. Just before serving, mix together the olive oil, lemon juice, and zatar. Pour over the salad. Season to taste with salt and pepper. Salad tastes good with Pita bread or crisps.

Makes 4 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

Arugula Salad with Grapes and Dates

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On the first day of summer, what could be more refreshing than a good salad?

This one is a good fit with grilled meat, chicken or fish but if you're doing a meatless meal add some crumbled blue, feta or goat cheese. Or hard cooked eggs. Or tofu.

Doesn't get much easier than this. 

I used La Tourangelle* avocado oil for this -- it is rich, with a fabulous mouth-feel and is a really delicious vegetable oil for salad. But olive oil would be fine too.

*I did not get paid for this or receive free product. I just love La Tourangelle products.

Arugula Salad with Grapes and Dates

  • 2 cups (packed) baby arugula
  • 2 cups (packed) shredded radicchio
  • 1 cup halved red grapes
  • 12 medjool dates, pitted and coarsely chopped
  • 1 avocado, peeled and coarsely chopped
  • 2 tablespoons avocado oil (or use olive oil)
  • 1-1/2 tablespoons balsamic vinegar

Place the arugula, radicchio, grapes, dates and avocado in a salad bowl and toss the ingredients to distribute them evenly. Pour the avocado oil over the salad and toss to coat them. Pour the balsamic vinegar over the salad and toss again. Let stand about 5 minutes before serving.

Makes 4-6 servings

 

Tropical Salsa

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In our family, Mother's Day involves a cookoff. Everyone participates in some way. We pick a theme, some people cook, some set the table, some help clean up and so on. Then we all eat what we have cooked and everyone wins a prize for something, like: best looking; most delicious; most unusual.....

It's been so much fun over the years and we all believe it beats going to a restaurant which, because it's a holiday, is usually crowded and noisy and the service awful.

This year's theme was "dips."

My son-in-law and one of the grandkids made a hot French Onion Dip; one daughter and granddaughter made a spicy Red Pepper Dip; another daughter and child made a chocolate dip for dessert.

It was all awesome.

This was my entry, which got the award for "most refreshing" and "most attractive" as well as "most perfect for summer" awards.

It's so easy to make too.

Also, it really is perfect for summer.

And it is actually refreshing and attractive.

So -- for summer company or just for yourself, try my award-winning Tropical Salsa. Serve it on Father's Day. Or July 4th!

By the way, this is also a good side dish with grilled meat, poultry or fish and can be used to top a hamburger.

Tropical Salsa

  • 2 cups diced fresh papaya
  • 2 large mangoes, peeled and diced
  • 1 large avocado, peeled and diced
  • 1 jalapeno pepper, deseeded and finely chopped
  • 1 teaspoon grated fresh lime peel
  • 1/4 cup lime juice
  • 1/4 cup chopped fresh cilantro
  • salt
  • corn chips or other favorite chips

Place the papaya, mango and avocado dice in a bowl. Add the jalapeno pepper, lime peel, lime juice and cilantro and toss to distribute the ingredients evenly. Taste and add salt as needed. Serve with chips.

Makes about 3 cups