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Summer Meals: Grilled Vegetables, Smoked Salmon Pops & Lemon Cupcakes

Summer Meals: Grilled Vegetables, Smoked Salmon Pops & Lemon Cupcakes

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The best summer meals are inspired not only by the seasonal produce freshly picked from the fields, but also the smells and tastes of long, hot days and vacations. Lazy sunny days at the shore and thirst-quenching fruit and citrus and herb gardens baking in the sun all influence what we’re eating. As these dishes start popping up in restaurants and backyards across the country, all you have to do is find the right wine, then sit down and dig in.

Summer meals: Grilled vegetables from Trattoria Uliveto

I love this grilled Mediterranean vegetable plate above from Trattoria Uliveto in Orcutt, California. A great vegetarian summer meal.

Summer meals: Mussels & clams from Trattoria Uliveto

The taste of the sea, perfect for a summer meal: mussels + clams from Trattoria Uliveto.

Summer meals: Tomatoes & salami from Trattoria Uliveto

I ♥ tomatoes: cherry tomatoes with olive oil + cured pork plate above from Trattoria Uliveto.

Summer meals: Salmon pops from Blacklake Resort catering

Food pops are everywhere! These are salmon pops above, also known as smoked salmon lollipops.

Smoked Salmon Lollipop Recipe

Ingredients:

  • 8 oz cream cheese, softened
  • 3 oz sour cream
  • lollipop sticks
  • smoked salmon, cut into medium slices
  • caviar (or black sea salt)
  • chives, chopped

Whip cream cheese and sour cream (or crème fraîche) together, form into little balls and push the stick in. Refrigerate 4 hours or overnight. When ready to serve, wrap each one in smoked salmon, dip in caviar and top with chopped chives. If you can’t find caviar, you could try black sea salt to get the same look and level of saltiness.

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Smoked Salmon Pops
Author: 
Recipe type: Appetiser
Prep time: 
Total time: 
 
Food pops are everywhere! These are salmon pops above, also known as smoked salmon lollipops.
Ingredients
  • 8 oz cream cheese, softened
  • 3 oz sour cream
  • lollipop sticks
  • smoked salmon, cut into medium slices
  • caviar (or black sea salt)
  • chives, chopped
Instructions
  1. Whip cream cheese and sour cream (or crème fraîche) together, form into little balls and push the stick in. Refrigerate 4 hours or overnight. When ready to serve, wrap each one in smoked salmon, dip in caviar and top with chopped chives. If you can't find caviar, try black sea salt to get the same look and level of saltiness.
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Summer meals: Lemon Rosemary cupcakes from Central City Market

Lemon goes well with herbs in summer desserts: Lemon Rosemary cupcakes from Central City Market.

Don’t forget the rosé to perfectly complement your summer meal and enjoy those hot days, late sunlight and great vacations!

Creamy Healthy Smoothies Perfect for Summer

Creamy Healthy Smoothies Perfect for Summer

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Written by Liz –

Super Fruit Bliss Green Smoothie recipe

I love healthy smoothies. I don’t know if you’ve noticed, but I’ve been obsessed with mixing up green concoctions for fruit smoothies (or margaritas), and my colleague Chris has been using Natural Bliss to create creamy smoothies as well. They are my favorite thing to drink on a warm summer morning, and also just after a run. It’s a good treat when you want to cut down on ice cream, and using Natural Bliss gives smoothies that creaminess you crave.

Our friend Susan of She’s Becoming Doughmesstic created a bunch of delicious, interesting new smoothies using Natural Bliss, and I just can’t get enough!

Here are a few of them for you to try. You can find the rest on Meals.com.

Super Fruit Bliss Green Smoothie (shown above)

Ingredients for 2 servings:

Directions:

PLACE acai juice, blueberries, pomegranate juice, spinach, Coffee-mate, sugar and ice in blender; cover. Blend until smooth.

Frozen Avocado Mocha Bliss recipe

Frozen Avocado Mocha Bliss

Ingredients for 2 servings:

Directions:

PLACE cooled coffee, Coffee-mate, avocado, cocoa, sugar and ice in blender; cover. Blend until smooth.
Links:
Stone Fruit Clafoutis Recipe

Stone Fruit Clafoutis Recipe

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Living in California means having fruit trees in your yard, or in the yard of friends, coworkers and neighbors. If your produce yield is not high (unlikely here in the land of sunshine), you’ll surely receive piles of peaches, apricots, plums, oranges, lemons, avocado and figs from those living and working around you. Hint: it might help to be a little friendlier this time of year.

Stone Fruit Clafoutis

I had a large batch of plums this summer, and could hardly pick them fast enough to keep them from dropping to the ground where they became a sugary snack for the wildlife that’s claimed my home as their own. I also just read a book by one of my favorite pastry chefs, David Lebovitz. He moved to Paris, writing about his glorious and perplexing adventures in The Sweet Life in Paris. He described a summer fruit Clafoutis recipe, a simple French custardy dish that wasn’t too sweet and was served warm with morning coffee, which drove me straight to my kitchen with my plums in the midst of a heatwave.

I began baking a new clafoutis each week, with whatever fruit my friends and colleagues brought me. My favorite was using both plums and apricots, as well as whole wheat pastry flour, half and half and organic sugar. I knew just how David felt in Paris. Another similarity with David: I had recently begun doing my dishes in the bathtub (just like in Paris!), but that’s another story. On with the clafoutis recipe!

Stone Fruit Clafoutis Recipe
adpated from David Lebovitz
Ingredients:
  • 4 T butter, melted + more for preparing dish
  • 1¼ lb firm, ripe plums and apricots (or figs, cherries, raspberries)
  • 3 eggs
  • ½ C whole wheat pastry flour
  • 1 t vanilla
  • ½ C + 2 T organic sugar
  • 1 C half & half
 Instructions:
  1. Preheat the oven to 375 F. Liberally butter the bottom and sides of a 2 QT shallow baking dish. Halve the plums/apricots (or figs or cherries) and remove the pits. Place the plums/apricots cut side down over the bottom of the baking dish. If you’re adding figs, cherries or raspberries, sprinkle them over the plums or apricots.
  2. In a medium bowl, whisk the eggs until smooth. Whisk the butter and flour into the eggs until completely smooth, then add the vanilla. Whisk in ½ C of the sugar, then the cream.
  3. Pour the custard mixture over the fruit and bake for 30 minutes. After 30 minutes, sprinkle 2 T of sugar over the top. Continue baking the clafoutis for about 30 minutes more, until the custard feels slightly firm in the center and the top is a nice golden brown.

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Stone Fruit Clafoutis Recipe
Author: 
 
Ingredients
  • 4 T butter, melted + more for preparing dish
  • 1¼ lb firm, ripe plums and apricots (or figs, cherries, raspberries)
  • 3 eggs
  • ½ C whole wheat pastry flour
  • 1 t vanilla
  • ½ C + 2 T organic sugar
  • 1 C half & half
Instructions
  1. Preheat the oven to 375 F. Liberally butter the bottom and sides of a 2 QT shallow baking dish. Halve the plums/apricots (or figs or cherries) and remove the pits. Place the plums/apricots cut side down over the bottom of the baking dish. If you're adding figs, cherries or raspberries, sprinkle them over the plums or apricots.
  2. In a medium bowl, whisk the eggs until smooth. Whisk the butter and flour into the eggs until completely smooth, then add the vanilla. Whisk in ½ C of the sugar, then the cream.
  3. Pour the custard mixture over the fruit and bake for 30 minutes. After 30 minutes, sprinkle 2 T of sugar over the top. Continue baking the clafoutis for about 30 minutes more, until the custard feels slightly firm in the center and the top is a nice golden brown.
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Summer Cocktails, Pitcher Drinks & Cool Sips

Summer Cocktails, Pitcher Drinks & Cool Sips

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Limoncello Basil Cooler recipe

You may remember from previous posts that I love a little herb in my desserts – well, I also love a little herb in my drinks. Especially basil. And cilantro. And rosemary…ok I love them all. Give me a fennel-infused bloody mary with a touch of cilantro plus all the fixins and I’m a happy girl.

I was an equally happy girl when I found these easy summer cocktail and drink recipes: one uses limoncello and basil and the other uses wine and sparkling orange mineral water. Both can be made by the pitcher for groups and parties, and you can always infuse your own personality into the drink – as I found out at a recent wine cocktail aperitivi party on California’s central coast.

For the Limoncello Basil Cooler pictured at top, you can easily follow the recipe; it’s oh so refreshing after a long day. Or, to create a South of the Border version, use 1 part margarita mix and 1 part dry white wine instead of limoncello, add fresh lime and lemon juice, and replace the basil with cilantro. You can even add a dash of Tequila! Oh Summer Cocktails how I love you all.

Limoncello Basil Cooler from Meals.com

Ingredients for 6 small servings:

  • 1/2 cup loosely packed fresh basil sprigs
  • 1 bottle (750 ml) limoncello liqueur, chilled, divided
  • 1 bottle (16.9 fluid ounces) Sparkling Natural Mineral Water
  • Crushed ice cubes
  • 6 basil sprigs for serving

Directions:

MUDDLE or smash 1/2 cup basil with 1/4 cup limoncello with a wooden spoon in a large pitcher. Add remaining limoncello and sparkling water.

FILL glasses half full with ice. Top with limoncello mixture, holding back bruised basil; garnish with basil sprig.

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Limoncello Basil Cooler
Author: 
Recipe type: Drinks
Prep time: 
Total time: 
Serves: 6
 
Fun, summery, sparkling punch!
Ingredients
  • ½ cup loosely packed fresh basil sprigs
  • 1 bottle (750 ml) limoncello liqueur, chilled, divided
  • 1 bottle (16.9 fluid ounces) Sparkling Natural Mineral Water
  • Crushed ice cubes
  • 6 basil sprigs for serving
Instructions
  1. Limoncello Basil Cooler from Meals.com
  2. Ingredients for 6 small servings:
  3. /2 cup loosely packed fresh basil sprigs
  4. bottle (750 ml) limoncello liqueur, chilled, divided
  5. bottle (16.9 fluid ounces) Sparkling Natural Mineral Water
  6. Crushed ice cubes
  7. basil sprigs for serving
  8. Directions:
  9. MUDDLE or smash ½ cup basil with ¼ cup limoncello with a wooden spoon in a large pitcher. Add remaining limoncello and sparkling water.
  10. FILL glasses half full with ice. Top with limoncello mixture, holding back bruised basil; garnish with basil sprig.
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Fruity White Wine Spritzers recipe

Another super easy crowd pleaser is this recipe for Fruity White Wine Spritzers. These take no time to put together if you just follow the recipe (a little bit hard for me!) OR you can really go crazy substituting your favorite fruit, juices and herbs to get something totally unique.

Fruity White Wine Spritzers from Meals.com

Ingredients:

  • 2 cups white wine, chilled
  • 1 cup SAN PELLEGRINO Sparkling Orange Beverage
  • Ice cubes
  • Orange slices and fresh mint sprig

Directions:

COMBINE wine and San Pellegrino in pitcher.

PLACE orange slices and mint sprig in tall glasses; fill glasses half full with ice. Top with wine and San Pellegrino mixture.

Independence Day Recipes to Celebrate July 4th: Impressive, Easy, Delicious

Independence Day Recipes to Celebrate July 4th: Impressive, Easy, Delicious

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Here are 3 amazing Independence Day recipes to celebrate July 4th!

Independence Cake recipe

1. Independence Cake – so impressive!

This patriotic red, white and blue cake shown above is perfect for Memorial Day, 4th of July, or any time of the year.

NESTLÉ® TOLL HOUSE® Stars and Stripes Cookies recipe

2. Toll House Stars & Stripes Cookies – so easy!

Celebrate the freedom to express your creativity with this recipe for these Stars and Stripes Cookies shown above. An inspired display of American pride – these star-shaped cookies are decorated with red juicy strawberries and plump blueberries on velvety white cream cheese – all topped with a sprinkle of chocolate chip mini morsels: the perfect Independence Day treat.

3. Cherry Berry Cheesecake Pie – so delicious!

Celebrate the red, white and blue with this vibrant fresh mixed berry cheesecake pie. Perfect for a picnic or 4th of July party, the smooth and creamy cheesecake pie filling in gingersnap crust will be a crowd pleaser.

Happy National Watermelon Day!

Happy National Watermelon Day!

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Watermelon Ice Cream Bombe recipe

Tomorrow, National Watermelon day is one of the best days of the year! And there are so many ways to enjoy watermelon, whether you just dig in to this juicy, sweet summertime treat or use it in sorbet, drinks or even salsa. Or maybe you just want an ice cream treat that looks like watermelon…

Read on for recipes using watermelon in an ice cream treat, salsa, sorbet and agua fresca. Get even more watermelon recipes from the official watermelon site! And enjoy summertime.

Watermelon Ice Cream Bombe

Ingredients for 16 servings:

  • 4 cups lime sherbet, slightly softened
  • 5 cups Vanilla ice cream
  • 1 container (28 ounces) Strawberry or Raspberry Fat Free Sorbet
  • 1/2 cup Semi-Sweet mini chocolate morsels

Directions:

LINE 2-quart bowl with plastic wrap, making sure wrap hangs over side of the bowl by at least 4 inches.

SPOON sherbet into large mixer bowl; beat with mixer or stir with spoon until smooth. Spoon sherbet into prepared bowl, pressing into the bottom and up the side with the back of a spoon to form a smooth layer. Freeze for 30 minutes. Remove vanilla ice cream from freezer and allow to soften for 10 minutes; spoon into large mixer bowl and beat with mixer or stir with spoon until smooth. Add to bowl with sherbet, smoothing it over the sherbet in a thin layer. Freeze for 30 minutes.

REMOVE sorbet from the freezer and allow to soften for 10 minutes. Spoon sorbet into large mixer bowl and beat with mixer or stir with spoon until smooth; stir in morsels. Spoon sorbet mixture over ice cream so it fills the remaining space and fills the bowl. Smooth down top; cover with plastic overhang, then add another sheet of plastic wrap. Freeze for at least 6 hours or up to 1 week.

TO UNMOLD, remove plastic wrap from top of bowl. Gently tug at the plastic overhang to loosen the bombe from the bowl. (If the bombe is difficult to remove from the bowl, set it in a large bowl filled with warm water for 8 to 10 seconds.) Place a serving platter over the bowl, invert and shake to release bombe. Peel away plastic wrap, then cut bombe into wedges. Serve immediately.

Watermelon Salsa recipe

Watermelon Salsa recipe, shown above

Ingredients:

  • 3 cups diced watermelon
  • 2 jalapeño peppers, seeded and minced
  • ¼ cup lime juice
  • ½ cup minced red onion
  • ¼ teaspoon salt
  • ½ teaspoon chili powder
  • ½ teaspoon cumin

Directions:

Combine all ingredients and stir. Adjust spices as needed. Serve at room temperature with tacos, fish, meats or vegetables.

 

Strawberry Rosemary Goat Milk Ice Cream

Strawberry Rosemary Goat Milk Ice Cream

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Goat Milk Vanilla Ice CreamEver since summer rolled around, I’ve been crazy for ice cream. Armed with my candy-apple red Cuisinart ice cream maker (so much better than a red sports car) nothing can stop me!

I’ve been trying everything in that machine: egg nog ice cream, goat milk ice cream, rosemary infused ice cream with strawberries, ice milk with balsamic & vanilla bean and plum sorbet (with plums straight off my tree).

After having sheep cheese ice cream in Basque country this spring, I’m not satisfied with merely cow’s milk ice cream: I need more gamey flavor! It’s surprisingly good in ice cream, because adding sugar and other ingredients, heating it on the stove, then freezing it makes it much milder than you think. Goat milk ice cream has become my favorite, shown above, with its creamy texture and mild flavor, using this recipe I found online.

Strawberry Rosemary Goat Milk Ice CreamI use this recipe as a base, add local honey and herbs from my garden – like rosemary or basil – to the milk while it heats, then take it off the stove and add a lid to let it steep before cooling. I love this unique flavor addition! And I love to top it with summer berries or add strawberries to the ice cream mixer, as shown above. Or I top it with plum compote. The next day, I can’t resist pouring the compote into the ice cream machine to try it as a frozen sorbet treat. Nothing is safe, I tell you.

Strawberry Rosemary Goat Milk Ice Cream

Ingredients:

  • 1 fresh free-range egg
  • 1/2 cup honey
  • 1/8 teaspoon sea salt
  • 1 cup half-and-half
  • 1 quart fresh goat’s milk
  • 1 rosemary sprig
  • 2 cups chopped strawberries

Directions:

Heat sauce pan on stove over medium heat. Whisk the egg, then add it, honey, salt, half-and-half, milk and rosemary to the pan.

Heat slowly, stirring with wooden spoon, just to a simmer (not boiling), then take off heat and cover with a lid for 10 minutes.

Discard rosemary. Cool milk mixture in fridge or freezer until cold.

Pour into ice cream machine and freeze according to machine’s directions. Add strawberries while ice cream is freezing in machine, or use as a topping.

Happy National Ice Cream Day!