I am a little late getting the summer recipes
out, but here are some we have enjoyed over the past few months.
Apricot Crumb Cake
This good all-purpose crumb cake can be made with any juicy fresh
fruit. Try substituting plums or adding fresh berries with the apricots.
8 tablespoons unsalted butter
2/3 cup sugar
teaspoon lemon zest
1 1/4 cup
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cup all-purpose flour
1/2 cup brown sugar
1/4 teaspoon cinnamon
tablespoons unsalted butter
1/2 to 2 pounds apricots
sugar for dusting
Preheat oven to 350 degrees. Butter a 10-inch spring-form pan, or a regular loaf pan, and
line bottom with parchment paper.
To make the batter, using a heavy-duty mixer or hand mixer at medium speed,
cream the butter until soft and light. Gradually beat in the sugar and continue beating about 5 minutes, until very
light. Add the eggs one at a time, beating after each addition. Beat in lemon zest and vanilla. Sift flour, baking
powder and salt together, then stir into the batter.
To make the topping, mix flour, sugar and cinnamon
in a bowl. Melt the butter and stir in. Rub the mixture to coarse crumbs by hand.
Rinse, halve and pit
the apricots. Spread the batter evenly in the prepared pan. Place apricot halves cut side up on top of the batter,
do not press into batter. Scatter crumb topping evenly over the apricots. Bake the cake until crumbs are well
colored, cake is firm and no longer liquid in the center, about 50 minutes.
Cool the cake in the pan, then run
a knife around edges to loosen and place a plate or cookie sheet over the pan. Invert and remove from pan. Remove
the parchment paper and place cake apricot side up on a serving platter. Dust lightly with confectioners' sugar.
3 average sized cucumbers, peeled, seeded and chopped
1 1/2 cups plain yogurt
1/4 cup sour cream
1/2 teaspoon dry mustard
salt & pepper
1/4 cup chopped
fresh lemon juice to taste
In a blender or food processor puree chopped cucumbers, yogurt, sour
cream, mustard, salt and pepper. Chill soup until ready to eat. Before serving, top with dill, lemon juice and
any of the following...
cucumber, peeled, seeded and finely diced
red onion, diced
sweet red pepper,
sweet cherry tomato, diced
vermouth shrimp (see below...)
tablespoons unsalted butter
1/2 cup shallots, minced
1/2 pound fresh shrimp, peeled and cut into 1/2-inch pieces
1 cup dry vermouth
Melt butter in a saute pan over medium heat. Add shallots and cook for 30 seconds.
Add the shrimp and stir over medium heat for 10-15 seconds. Add vermouth, bring to a boil, then strain liquid into prepared
cucumber soup (then chill soup). Allow the shrimp and shallots to cool, then refrigerate until ready to serve in soup.
1 pound bulgar
about a cup of cherry
about a cup of cucumber, seeded and chopped
1/2 cup sliced red onion
couple hands full of kalamata olives, chopped
2 ounces red wine
2 teaspoons dijon mustard
1 diced shallot
2 teaspoons chopped parsley
2 ounces olive oil
Place the bulgar in a large bowl and cover with boiling water. Let sit 15 minutes and drain.
Mix the dressing ingredients in a small jar and shake to combine.
Combine the chopped vegetables
and cooled, drained bulgar in a large bowl. Poor dressing over salad and stir.