Watermelonade

Thursday, September 18, 2008

¡HASTA MANAÑA!

Watermelonade

What better way to say ciao to summer than a refreshing drink which mixes the sweetness of a summer watermelon with the tartness of lemonade. I make my lemonade with Meyer lemons. Call this one an ode to summer to gone.

MAKES: 8 servings

INGREDIENTS:

1 very small sweet watermelon

5 cups homemade lemonade

1/2 Limoncello liqueur (leave out if young ones are partaking)

DIRECTIONS:

1. Rough cut the watermelon into cubes, remove rind and refrigerate overnight.

2. The next day, scoop watermelon cubes into a blender and whizz until liquefied.

  *This will probably take two whizzings.

3. Pour liquefied watermelon into a pitcher, add lemonade; chill

4. Pack for traveling. Enjoy!

Posted by Webmaster on 09/18/08 at 12:59 PM
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Blackberry Peach Crostata

Wednesday, September 10, 2008

Blackberry Peach Crostata

SERVES 4 – 6

OVEN: 400° F

INGREDIENTS:

Pastry for one pie shell

2 cups fresh white peaches, peeled and sliced

1 cup fresh blackberries

melted butter for brushing hot Crostata

powered sugar for dusting hot crostata

DIRECTIONS:

1. On a floured surface roll chilled pastry into a 10-inch circle

2. Transfer to a parchment lined baking sheet

3. Arrange white peach slices and blackberries in center of pastry circle, leaving a 2-inch border.

4. Carefully fold edges of dough toward the center, pressing to seal

5. Bake at 400°F for 25 minutes or until crust is lightly brown.

6. When removed from oven, lightly brush the crostata with melted butter.

6. Dust the crostata with powdered sugar, and slice and serve.

Posted by Webmaster on 09/10/08 at 12:50 PM
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Chili-Cheese Chicken Sandwich

Friday, September 05, 2008

Grilled chicken breasts combined with a chili pesto spread and Provolone cheese makes this an easy fix tag-along. I wrap my sandwiches in parchment paper and place in a container with an air-tight lid. Place container at the bottom of your cooler. SERVES 4 INGREDIENTS: 4 grilled skinned chicken breasts 4 slices of Provolone cheese 4 ciabatta bread rolls 1 cup chili pesto, recipe follows 1 medium red onion, sliced into rings

Chili Presto 1/2 pine nuts, lightly roasted 2 cups fresh baby rocket leaves (arugula) 1 bunch fresh cilantro (trim hard stems) 1/2 cup freshly grated Parmesan-Reggiano cheese 2 medium jalapeno peppers, seeds removed, chopped (use gloves and whatever you do, don’t touch your face or eyes) 2 garlic cloves, peeled 1 tablespoon fresh lime juice 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper to taste

 

Posted by Webmaster on 09/05/08 at 12:33 PM
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