White Sangria with Peaches & Plums
Serves 4 to 6
1/4 cup sugar
1/4 cup water
1 cup sliced peaches, skins left on
1 cup sliced plums, skins left on
1 cup cherries, stemmed and pitted
1/2 cup peach brandy
1 750-ml bottle dry Riesling, chilled
In a small saucepan, combine the sugar and water, and heat just until the sugar is dissolved to make a simple sugar syrup. Place the peaches, plums, and cherries in a large pitcher and pour the sugar syrup over top.
Add the peach brandy and stir. Add the cold Riesling and chill until ready to serve, ideally overnight. When ready to serve, fill the rest of the pitcher with ice.
Serve over ice, being sure to serve some of the stone fruit in each glass.
Recipe from Thekitchn.com
Tomato and Mozzarella Tart
Serves 4 to 6 (as an appetizer); 2 to 3 (as a light lunch)
1 sheet puff pastry, thawed
1 egg, lightly beaten
½ cup grated Parmesan cheese
2 plum tomatoes (or 1 large heirloom tomato), sliced ¼-inch thick
½ tsp. salt
4 ounces mozzarella cheese, shredded (about 1 cup shredded)
2 Tbsps. olive oil
1 garlic clove, minced
2 Tbsps. minced fresh basil
Adjust oven rack to lowest position and preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Place the puff pastry in the center of the baking sheet and brush all over with the egg. Form a crust by folding over the edges about a ½ inch, then brush the edges with egg. Use a paring knife to cut the folded edges and corners.
Sprinkle evenly with the Parmesan cheese, then poke the dough all over with a fork, making sure to go the whole way through the dough. Bake until golden brown and crisp, 15 to 20 minutes. Transfer to a wire rack and let cool.
Meanwhile, place the tomato slices on a triple layer of paper towels. Sprinkle with the salt and let sit for 30 minutes. When ready, sprinkle the shredded mozzarella evenly over the bottom of the crust. Press any excess moisture out of the tomatoes with paper towels, then layer the tomato slices evenly over the mozzarella. Whisk the olive oil and garlic together and drizzle evenly over the tomatoes. Bake until the crust is deep golden brown, 10 to 15 minutes.
Let cool on a wire rack for 5 minutes, then sprinkle with basil. Slide the tart onto a cutting board, slice into pieces and serve.
Original recipe from Cook's Illustrated
Roasted Corn with Manchego & Lime
6 ears of sweet yellow corn, unhusked
2 Tbsps. extra-virgin olive oil
2 Tbsps. (1/4 stick) unsalted butter
Kosher salt and freshly ground black pepper
1 jalapeño, seeded, finely diced
1/2 tsp. crushed red pepper flakes
1 lime, cut into 4 wedges
1 cup finely grated Manchego cheese
1/4 cup thinly sliced chives
2 tsps. finely grated lime zest
Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.
Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes. Add butter; stir until melted. Season to taste with salt and pepper.
Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives and lime zest.
Recipe from Epicurious.com
Lemon Shallot Vinaigrette
Makes 1/2 cup (serves 8)
1/4 cup olive oil
1/4 cup fresh lemon juice
2 tsps. honey
1 shallot, finely chopped
Kosher salt and black pepper
In a small bowl or jar, whisk or shake together the oil, lemon juice, honey, shallot, ½ teaspoon salt, and ¼ teaspoon pepper.
Recipe from RealSimple.com
Sausage Stuffed Zucchini Boats
1 1/4 cups quick marinara sauce
4 (31 oz. total) medium zucchini
1 tsp. oil
1/2 small onion, finely diced
3 cloves garlic, crushed
1/2 cup diced red bell pepper
14 ounces lean Italian chicken sausage, removed from casing (Al Fresco)
1/2 cup part skim shredded mozzarella (Polly-O)
8 tsp. grated Parmesan cheese
Bring a large pot of water to boil.
Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4 inch thick. Chop the scooped-out flesh of the zucchini in small pieces and set aside.
Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
Place 1/4 cup of sauce in the bottom of a 9 x 12-inch baking dish, and place zucchini halves cut side up.
In a large sauté pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.
Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
Recipe from Skinnytaste.com