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Aug 30

WATERMELON RECIPES FOR EVERY COURSE

Watermelon is synonymous with summer. It’s considered a traditional Labor Day food but it’s really much more than a seasonal icon. It’s a welcome addition to the salad dinners I discussed last week because its distinctive, fresh taste and crisp, delicate texture ‘play nice’ with other ingredients. For this reason, and because it’s now readily available all year, watermelon is being paired with lots of different ingredients in a variety of new ways.

Actually, watermelon is full of surprises nowadays. Long thought to be related to another melon indigenous to South-West Africa, it was believed to have evolved there and migrated north into Asia then Europe. It was also classified a vegetable close to cucumbers and pumpkins, because it’s a vine. However, DNA testing with 3,000 yr. old seeds from Egyptian tombs proved that watermelon originated in North Africa and moved north through the Near East probably branching off to Asia and Southern Europe about the same time.

Moreover, watermelon is now re-classified not only as a fruit, but as a berry because the seeds are located throughout the meat, rather than being clustered around a central core and the skin, though thick, is fragile if mishandled. The final surprise is that while containing no fat and only about 80 calories per 2 cups, it’s full of vitamins A, B & C, as well as lycopene, a phytochemical being studied now as a preventative for cancer and heart disease. Watermelon is truly a food for the 21st century.

Watermelons are harvested in the U.S. from April to November and imported ones are in stores from October through June. They come in several colors, yellow, pink, red and white but all have the same nutritional value. Generally, the larger the riper and sweeter, so test them by slapping them with the open palm. A ripe melon will have an almost musical ring said to resemble B Flat. Uncut melons will keep for two weeks at room temperature, longer if chilled. Cut melons should be covered with plastic wrap and refrigerated but last for several days.

Small families and single individuals usually choose the little Sugar Babies, but in view of the melon’s ability to keep fresh, given a wider variety of uses, the larger ones become an option for those buyers as well. I have always loved Watermelon Pickle and found, early on that I can make better than I can buy. So every year, about this time, I renew my annual supply. This results in at least two large bowls of melon meat, which gets watery in a day or so off the rind. There was no problem with the whole family still home and snacking, but in an empty nest one gets ‘watermeloned’ out before one is out of watermelon. At first I made a lot of granita to freeze, but then I saw a recipe combining the melon with tomatoes in a salad. When a friend dropped in unexpectedly, I decided to experiment and made a dinner salad she still raves about. Unstructured salads and other pairings of watermelon with various foods can make ‘excess’ vanish.

The recipe for my first salad is below along with others for you to try. Hopefully, watermelon will find a place on your menus all year. Its taste on a cold day is like a ray of warm sunshine, unexpected and most welcome. However, there are some restrictions in using watermelon in winter meals because the meat is very delicate. It renders all liquid and collapses into a pulpy mess when heated and wilts when combined with the heavier winter vegetables. So, though it may not figure into cold weather entrees there are still side salads, first courses, desserts, smoothies and ‘beverages’, especially the ‘beverages’ which know no season. As I said, now that watermelon is available all year, there’s a place for it in your menus all year.

RECIPES- Remove the seeds or use a seedless melon before making any recipe. Watermelon perks up with a pinch of salt and a dash of citrus, preferably lime over lemon. If looking for an extra flavor boost, add crumbled feta cheese. It has a special affinity for watermelon. Nuts are a great garnish, especially pistachios and peanuts. I like the dry roasted ones.

Watermelon Pickle:

Traditional recipe
Remove the meat and cut the green skin off the rind. Cut the white pith into about 1 inch pieces. Cover with well salted water and soak for 12 hrs. Drain and cover with fresh water and boil rapidly for about 10 min. until crisp tender and drain. For every pound of rind allow
1 cup water
1 cup vinegar
2 cups sugar
2-3 inches stick cinnamon
8 cloves
1 oz. fresh ginger root-sliced
Boil these ingredients until they form a syrup. Add the rind and return to a boil. Remove from heat and cool. Place in clean glass jars with tightly screwed tops. Store chilled. Keeps for years if kept cold. Excellent in place of sweet pickles or accompanying poultry.

Watermelon Caprese Canapes:

Per piece
Thread on longer toothpicks a cube of melon, a large, fresh basil leaf and a small ball of fresh Mozzarella. The cheese can first be lightly marinated in a vinaigrette or flavored oil if desired.

Spicy Watermelon Salsa:

Yield about 1 qt.- From allrecipes.com
3 cups chopped watermelon
½ cup chopped green bell pepper
2 Tbs. lime juice
2 Tbs. chopped fresh cilantro
1 Tbs. chopped scallions
1 Tbs. chopped jalapeno
½ tsp. garlic salt
In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve cold.

Watermelon Gazpachio:

Serves 4- From Food Tips and Cooling Tricks by David Joachim
6 cups watermelon cubes
1 peeled, seeded, cubed cucumber
½ chopped yellow bell pepper
3 chopped scallions
1 ½ chopped garlic cloves
2 Tbs. lemon juice
2 tsp. olive oil
½ tsp. hot sauce
1 cup chilled cranberry juice
3 Tbs. chopped fresh mint
Process ½ the melon with the next 7 ingredients until evenly chopped. Add reserved melon, juice and mint and process just until chopped. Serve chilled.

Watermelon-Shrimp Salad with Avocado:

Serves 4-6 – From Real Simple
1 pound frozen, fully cooked medium shrimp
1 medium red onion, thinly sliced
4 cups watermelon, roughly chopped
2 jalapeños, seeded and finely chopped
2 avocados, roughly chopped


Vinaigrette


Juice of 1 lime
1 teaspoon honey
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup fresh cilantro leaves, roughly chopped + leaves for garnish
Torn lettuce leaves for bedding, optional
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Steak and Watermelon Salad:

Serves 4—by Judy Kim for Delish (NOT the salad shown)

1. Tbs. brown sugar

1. tsp. garlic powder
1 tsp. chili powder
Flank steak
2 Tbs. balsamic vinegar
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
4 cups arugula greens
1/4 cup Chopped red onion
1 cup croutons
2 cups watermelon, cut into chunks
1/2 cup feta
Sea salt
In a small bowl mix brown sugar, garlic powder and chili powder. Massage all over steak. Preheat grill or cast-iron grill pan on high heat. Grill steak for 5 minutes on each side, then let meat rest for 3 to 4 minutes.
Meanwhile, in a large bowl mix together vinegar, olive oil, salt and pepper. Toss in arugula, onion, croutons and watermelon.
Slice the meat against the grain. Serve steak with watermelon panzanella salad and top with feta and a sprinkle of sea salt.

My Watermelon-Tomato Salad with Fish:

Serves 2
½ lb. firm fish-baked or broiled- I like Monkfish- cooked chicken is also good. A Louis Kemp product can be used as well.
2 medium tomatoes in thin wedges
2 cups watermelon in rough chunks
3 scallions sliced on an angle
Salt and pepper to taste
4 cups green leaf lettuce – torn in bite sized pieces
Balsamic vinaigrette-commercial or DIY
Separate the meat into chunks, avoid cutting if possible. Place all the salad ingredients in a large bowl gently toss and plate. Drizzle with some dressing and pass the rest.

Watermelon-Orange Salad with Prosciutto:

Serves 4-From Food Tips and Cooling Tricks by David Joachim
3 cups roughly chopped watermelon
3 oranges in segments
4 slices red onion
2 Tbs. chopped mint
3 oz. sliced prosciutto
2 bunches arugula-torn
Dressing
½ cup oil
1 tsp. lemon or lime zest
½ tsp. EACH Dijon mustard and salt
½ garlic clove mashed
¼ cup lemon or lime juice.
Mix all dressing ingredients. Arrange salad ingredients in a platter or plates and drizzle with the dressing.

Watermelon Granita:

Serves 4- From 1-2-3 Ingredient Menu-Cookbook by Rozanne Gold
4 cups diced watermelon
¾ cup sugar
½ cup chocolate chips
Puree the melon and sugar until sugar is dissolved and mix is smooth. Place the mix in a shallow metal pan and freeze until slushy. Break it up with a fork and return it to the freezer. Repeat the process as it begins to harden until fully frozen, about every 20 min., usually about 6 times. Serve by scraping spoonfulls from the surface. Garnish with chocolate chips as ‘seeds’.

Watermelon Slush:

Serves 4
2 cups diced watermelon
1 cup white grape juice
1 Tbs. EACH lime juice and honey
Freeze melon. Blend half with the other ingredients until smooth, then add the 2nd cup of watermelon and, optionally 2 Tbs. of rum or other liqueur and blend just to a slush. Serve at once.

Nana’s Cooler:

My grandmother made a refreshing drink by pureeing the meat and straining the pulp. Add salt and chill, serve with a lime wedge and if available a sprig of mint. This doesn’t say “no” to a jigger of vodka, gin or tequila.

Tipsy Watermelon

Cut a plug about 2 inches square and deep in a melon. Pierce the meat several times with an ice pick or similar utensil and pour in liquor of choice, rum, brandy, wine something that will add flavor, filling melon. Replace plug and refrigerate melon 24 hrs. turning occasionally. Cut melon open and serve cut marinated meat and serve with juices.

Watermelon cocktails are trending -check the web.

 

Aug 23

SALADS THAT MAKE THE MEAL

I’ve been talking about moving the salad onto the dinner plate for two, no three years now, and making it part of the entrée. The idea stems from our desire for a healthier, lighter diet, relying more on whole foods and less on processed ones for all our meals and snacks. The concept is particularly well illustrated by this new type of dinner salad which is a major portion of the entrée and so easy to put together especially now at the height of produce season.

These salads differ in preparation and presentation because we want to maintain the identity of the fresh ingredients. So we cut them in larger pieces like wedges and indicate when possible the shape of the whole item by slicing not dicing and arranging in layers. The flavor is a medley of individual bites of contrasting or complimentary tastes, rather than a single one which unifies the whole dish by mixing chopped ingredients. Presentations are casual, even rustic rather than scripted. A photo might be captioned “Suggested Appearance” not “Approved Plating”.

I believe there are three roots to this movement; first, an awareness of maintaining good health and the important role food plays; second, improved transportation, refrigeration and dehydration methods free us from depending on ‘seasonal produce’ and open windows on the global marketplace even in the most rural supermarkets; third, growing familiarity not just with different cuisines but their ingredients as well. Experimenting with those ingredients and finding new uses for them has resulted in many ‘Fusion Cuisines’ and made cooking and eating fun adventures.

Ingredients crossing cuisines isn’t new, herbs and spices like cilantro and ginger have figured in both Eastern and Western ones for centuries. Stone fruits, native to Asia, are the base for traditional recipes in many cuisines. What is new is these products are being used in a wider variety of ways. Realizing that tomatoes, avocados and olives are fruits, accepted in serious salads for years, we are now letting other fruits, long favored as accompaniments to meat, join them and not just as accents, but as key players.

The changed construction of the salads requires a change in dressings. Lighter ones which complement the flavors are preferred and a drizzle of oil subtly unites those flavors but DIY is often recommended. Depending on the contents, many regular types of vinaigrette are a bit strong because fruits are acidic themselves. The touch of acid zing in the dressing is best delivered by the addition of citrus juice. Lemon and lime are regulars, but orange, grapefruit and other juices are often appropriate.

If I’m sautéing the meat, I frequently use the pan juice as dressing base or a bit of broth or the juice of a fruit ingredient, adding oil, citrus juice and/or zest and more of the herbs of the dish. Fresh herbs are another plus, the leaves used as actual ingredients, can really add bulk. One herb I’ve come to depend on in all salads is mint. Its flavor merges with anything and adds zip, losing its own distinct identity.

One thing is certain, heavy, thick dressings are out. If a creamy one is called for it will be based on sour cream or yogurt. Heavy cream goes back to desserts and mayonnaise is still prized but as a spread. Replacing them are not ‘substitutes’ but actual dressing recipes. I remember my first dinner in France. I was served a plate of what looked like gleaming Bibb lettuce leaves and was surprised in the first bite by the most vibrant tasting Blue Cheese dressing I’d ever eaten. It was totally invisible, except as a sheen on the leaves, but oh so good! The recipe, a classic in France, is a good example of ‘structured’ DIY. It follows a definite procedure but adjusts for the occasion. Simply dissolve about 1 Tbs. blue cheese in about ½ cup olive oil, and fresh lemon juice. All measurements are to taste, as dominant with the plain lettuce, or to compliment a specific combination of ingredients.

For the ‘creamy’ dressings based on sour cream or yogurt, oil is usually omitted, but citrus zest and/or juice, herbs, seasonings, and often, a touch of seasoned vinegar is added. Again, the mixture depends on the composition of the salad but the list of probable additives remains generally stable, nuts, seeds, spices etc.

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The important thing to remember is that everything is tailor-made to each meal and unless recorded in detail can be replicated but not repeated. Part of the emphasis on freshness, and fun of these meals is the fact that they are unique to the moment and following guidelines is much easier than the demands of a specific recipe. The only way to ‘mess-up’ is to over season the dressing but if you proceed cautiously, consistently tasting you’ll be fine and soon it becomes second nature to whip up a meal in no time.

Actually, these salad dinners are a win-win solution with autumn and busy winter schedules nearing. The fresh ingredients can be prepped and waiting, chilled in water and a healthy dinner can be on the table in short order with very little effort or mess. Get in some practice now when produce is in and by fall you’ll be an old hand with ideas for ready combinations from your fridge at your fingertips.

If looking for suggestions, I have several postings right on this site’s Home Page panorama. Just click on the photos and the articles will come up.

 

 

 

 

Aug 16

EASY PEACH RECIPES FOR SUMMER

If apricots are the understated stone fruits of summer, peaches are stars of the season. Like apricots, their origin can be traced back about 3000 years to China. Nectarines were also developed about that time as a smooth-skinned peach, and a few centuries later were given a name and identity of their own. However, they can still be substituted for peaches in most recipes. Interestingly, peach sales soared 50% in the mid 20thcentury when the machine was invented to shave the fuzz off them but nectarine sales stayed the same.

Although peaches are popular, with many recipes, I wanted to present a different take on them this year. So these recipes are geared to fit three requirements. First, they had to be easy to prepare in the heat of August needing little or no cooking. Only two of the eight do and a third is run under a broiler for about 3 min. Second, they had to fit the current preference for casual, even rustic presentations. Again, only two of these recipes could be considered to have a formal appearance as written here. Third, as I said, they had to be ‘off the beaten track.’ I didn’t want a repetition of the usual shortcakes, pies and mousse. Even the three familiar recipes below are new twists on the old standards.

The majority of the following dishes are made with the raw fruit. Before getting into the recipes, there are a couple of tips about peaches which will make working with them simpler. Peeling them is a breeze. Just dip them in boiling water for about 10-15 sec., run them under cold water and the skin peels off like a tomato. If they could stand a bit of softening, leave them in the water a minute or two.

I love peaches grilled especially with meat, but I also love them roasted for just about anything but eating out of hand, even pie fillings. They carmelize and get a depth of flavor that really carries a dish. There are many recipes featuring roasted peaches but to simply perk their flavor to use in another dish, place the halves, cut side up, in a baking dish with a bit of water in the bottom and bake in a 425 deg. oven until desired doneness or for 20 min. for fully roasted. I would be tempted to try them in all the recipes below save the brandy, dumplings and crisp. Peeling them is optional, depending on the purpose.

RECIPES

Brandy
Peaches –Alberta suggested
Sugar
Peel the peaches and place them in quart jars. Cover with sugar and allow to stand until sugar is dissolved and peaches render juice. Continue adding sugar and allowing it to dissolve until juice covers peaches. Seal jars with tight lids, wrap them in heavy paper to insulate them and keep out light. Store in a cool, dark place and after 3 months, strain off the juice to serve as a liqueur and slice the peaches as a topping or accompaniment.

Peach Frozen Yogurt:

Serves 6
1 lb. peaches-peeled, stoned coarsely chopped
½ pt. strawberries- hulled and sliced
½ cup sugar
1 qt. plain or vanilla yogurt
Combine first 3 ingredients and let stand at room temperature until sugar is dissolved and mixture is juicy. Stir in yogurt and freeze until firm. To serve, remove from freezer and let stand about 15 min. until easy to spoon.

Peach Chutney:

Yield 1 quart-From The Bon Appetite Cookbook 2006
4 scallions-chopped
¼ cup dried currants or raisins
1 Tbs. sherry vinegar
2 tsp. grated fresh ginger
1 ¾ lb. peeled, peaches in 1/3 inch cubes
Sliced toasted almonds-optional
Combine and chill for up to 6 hrs. Can be served as an accompaniment, salsa or flavoring in rice or a salad.

Peaches Cardinal:

Serves 4- From the Food of France by Bay Books
4 large very ripe peach halves, peeled
10 oz. raspberries—well chilled
1 ½ Tbs. confectioners’ sugar + for dusting
Put 2 peach halves on each dessert plate. Puree chilled raspberries and strain through a sieve to remove seeds. Stir in sugar to dissolve, and pour over the peaches. Garnish with sugar dusting.

Quick Peach Melba:

Serves 4– From Food Tips and Cooking Tips by David Joachim
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1 Tbs. sugar
½ tsp. vanilla
2 tsp. brandy
½ pt. raspberries
1tsp. honey
2 Tbs. raspberry liqueur (framboise)
Marinate the peach halves in the sugar, vanilla and brandy for 5min.then place on dessert plates with a 1 scoop ice cream and the marinating juice. Mash or blend berries with honey and liqueur and spoon around the peaches and ice cream. Serve at once.

Fresh Peach Meringue Pie:

Serves 6-8
4-5 cups peeled, sliced peaches
Pastry for a 1 crust 9 inch pie
2 Tbs. peach or all fruit jam
2 egg whites
½ cup sugar
Few drops vinegar
Line pie plate and bake crust until golden. Cool and spread jam over the bottom, then fill with the peaches. Beat the whites until peaks form, add a few drops of vinegar, beat in and continue beating while adding sugar until stiff peaks form. Spread meringue over the top of the pie, being sure to cover right up to the crust edging. Decoratively swirl the top with a spoon and run the pie under a hot broiler until golden on top, about 2-3 min. Store several hours at room temperature, chill leftovers.

Peach Crisp:

Serves 6
9 ripe peaches, peeled and sliced
½ cup softened butter
1 cup flour
1 cup sugar
½ tsp. cinnamon
Place peaches inn a greased 9 inch baking pan. Sift last 4 ingredients and work in butter until mixture resembles coarse crumbs. Sprinkle over the peaches and bake in a preheated 375 deg. oven 45-50 min. Serve warm or room temp with ice cream or a whipped topping

Peach Dumplings:

Serves 6-From Creative Cooking Desserts published by Landoll’s
1 ¾ cup flour
1 tsp. salt
½ cup butter
1 egg yolk
3 Tbs. water
2 Tbs. lemon juice
2 Tbs. sugar
½ tsp. cinnamon
6 peach halves
¾ cup sugar dissolved in 2/3 cup water
In 1 bowl, mix flour and salt, cut in butter. Separately mix yolk, water and lemon juice then add to flour mix and toss with a fork to form dough. Roll out dough to a 12 x18 rectangle and cut it into (6) 6inch squares. Roll peach halves in sugar and cinnamon and place each, cut side down, in the center of a dough square. Fold corners up over the peach and moisten edges to seal them together. Place dumplings well separated, in a greased 9 inch square pan. Bring sugar and water mix to a boil and pour over. Bake at 425 deg. for 40 min. until golden. Serve hot or at room temperature.

Aug 9

FRESH APRICOTS-AN IDEAL SUMMER SNACK

I saw a display of fresh apricots in the supermarket this week and stopped. With shock, I realized that it had been some time since I’d seen apricots in the market, and then realized I’d failed to notice their absence. I think it’s because in the U.S., apricots are the least visible members of the stone fruit group.

I learned to love them fresh in Europe, where they’re prominent in any bowl of summer fruit. Resembling small peaches with a slightly more acidic taste and less juice, apricots are the perfect on-the-go snack, able to be consumed in four bites, leaving no drippy mess. In the U.S, even in recipes, we focus on the processed fruit jam, nectar, canned and overlook the fresh.

Native to China, related to plums, apricots date back to 3000 B.C. By the first century A.D. they were so established in Armenia that Europeans who discovered them there in the 15thcentury believed they were from that region and spread the misconception when they took the fruit home. Apricots got an early start in the New World, having been brought over by the colonists.

The trees are smaller than those of most stone fruits. The trunks only measure about 16 inches in circumference, but they are hardier. They can stand cold up to -20 deg. F. However, they don’t like temperature variations, any winter thaws or spring frosts and they won’t produce. Probably, it’s the even climate that has allowed Turkey to become the world’s major supplier of dried apricots.

As I stood in the market, looking at the fruit bin, I began to think of ways to use apricots and had another surprise. Aside from heating them with ham, I had never cooked the fresh fruit, just the dried and canned. The thought made me want to find recipes for fresh apricots but I had still another shock when I could find few of them, even in my oldest books or James Beard’s American Cookery, which is full of colonial recipes. Apparently, apricots preserve so well that the majority were ’put up’ for the winter months and the recipes served then.

I was determined to find uses for fresh apricots and, being summer, I wanted recipes which didn’t take hours in a hot kitchen. Quick, fresh and easy was my goal. I hope I’ve succeeded. Below is a sampling of my findings, which best seemed to fit what I was looking for. I’ll deal with the canned or dried fruits when the weather is cooler.

RECIPES

Stuffed: Fill apricot halves with whipped cottage cheese, topped with freshly ground pepper and cilantro.
Variations: Top with mint or toasted chopped pistachios
Mix in finely chopped raisins
Fill with an equal mix of cream cheese and whipped topping, garnish with mint or cinnamon

Fruit Salad:
Sliced fresh apricots
Fresh raspberries
Cubed honeydew melon-drizzled with lime juice
Flavorful greens such as spinach or baby greens
Balsamic vinaigrette
Chopped, toasted, salted pistachios
Feta cheese crumbles—optional
Toss the chilled fruits gently and place on bed of greens. Drizzle with vinaigrette and garnish with nut and cheese-if using.

Apricot Shortcake:
3 apricots per portion-sliced
Sugar
Whipped topping
Almond extract-optional
1 recipe buttermilk drop biscuits, spongecake shells or slices of pound or angel food cake
Sprinkle the fruit with sugar and a drop of almond extract if using. Let stand until glossy and moist. Chill. Build dessert as for any shortcake in layers starting with pastry, fruit and topping.

Quick Apricot Ice Cream:

Yield about 1 gallon
4lb. apricots-stoned and pureed
¼ cup sugar
Pinch salt
Drop almond, vanilla or rum extract-optional
½ gallon vanilla ice cream
Mix the extract, salt and sugar with the pulp and let stand to dissolve. Mix the pulp in with the softened ice cream-partially, leaving a ripple effect is attractive-or fully incorporate the two. Place in a covered container and freeze until firm-best overnight at least.

Puff Pastry Tart:

Serves 6-8– A Martha Stewart Recipe
1 cup shelled toasted pistachios + 1 Tbs.
½ cup sugar
1 stick butter pulse
1 large egg
1 teaspoon pure vanilla extract
Pinch salt
Flour for dusting
1 lb. box puff pastry-thawed
1 ¼ lb. apricots cut in ¼ inch slices
1 egg yolk
1 Tbs. heavy cream
2 Tbs. raw sugar-granulated O.K.
¼ cup apricot jam
Pulse the 1 cup nuts, sugar and butter into a paste. Add next 3 ingredients and pulse to combine. Set aside.
On a lightly floured surface, press edges of both pastry sheets together to form one large sheet. Roll out to a 9-by-17-inch rectangle; transfer to a baking sheet. Spread reserved pistachio mixture over dough, leaving a 3/4-inch border. Position rectangle so that a short end is nearest you. Arrange apricots on top in 4 vertical rows, alternating direction in which apricots face from row to row. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate until cold, about 30 minutes. . Preheat oven to 400 degrees. Whisk together yolk and cream; brush egg wash over edges of tart shell. Chop remaining tablespoon nuts; sprinkle nuts and turbinado sugar over apricots. Bake, rotating sheet halfway through, until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack. . Meanwhile, heat jam with 1 ½ tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over fruit.

Apricot Galette:

serves 8-10
For Crust– (* Option –purchase a refrigerated pie crust)
1¼ cups flour
½ cup shortening – – this can be Crisco, butter or margarine
¼ cup sugar
¼ tsp. cinnamon
4 Tbs. ICE water
For Filling-
1 ½ lbs. apricots-halved or quartered (@6 cups)
½ cup sugar + 2 tsp.
2 Tbs. cornstarch
1 tsp. butter
1 egg white OR ¼ cup milk
*Option—To use a refrigerated pie crust, dust with powdered sugar and roll to 12” round. If rolling is not required, dust with 1 Tbs. powdered sugar and ¼ tsp. cinnamon, before adding fruit.
For crust—Place all the dry ingredients in a bowl and stir well. Using the blades of two knives, mix cut cubes of the shortening into the dry ingredients until clumps are the size of small peas, or use your fingers to blend the mix until it resembles gravel. Add ice water 3 Tbs. at first and then the 4th, if needed, turning constantly with your hands, until dough can form a ball. It should be as moist as modeling clay, but the less handling the flakier the crust. Chill wrapped in plastic, or simply put the bowl in the fridge while you do the rest. When ready, roll on a floured board to a 12” round, transfer to a parchment or foil covered cookie sheet.*
For Filling– Preheat oven to 400 degrees.
Mix apricots, ¼ cup sugar and cornstarch in a bowl to coat well. Spoon the filling into the center of the crust, leaving a 2 ½’ margin. Dot top with the butter and fold the crust edges up over the filling, pleating them as you go to form a circle with an open center. Brush the crust with egg white or milk and sprinkle with extra 2 tsp. of sugar. Bake for 20 min. reduce heat to 375 deg. and bake 15-20 min. more or until browned and bubbly. Cool completely on the baking sheet on a wire rack. When sufficiently cool, use a spatula to slide the rustica onto a plate. Serve alone, or with ice cream, whipped cream, warm caramel sauce or cheese.
*An easy way to do this, is to cover the board with wax paper, liberally dusted with flour. Roll out the pastry, lay the parchment covered baking sheet over it, and flip the pastry, board and all over onto the sheet. Remove the wax paper and proceed with filling the pie.

Apricot Chicken:

Serves 8
8 thighs
1 packet onion soup mix
(1) 14 oz. can apricot nectar
1 lb. apricots-halved
Preheat oven to 350 deg. Place chicken in a 9×13 inch baking dish. Mix together soup mix and apricot nectar. Pour over chicken. Bake for 55 minutes. Sprinkle apricot halves over and around chicken and cook another 10 min.

Ham and Apricots:

Serves 4
(2) 10-12 oz. ham steaks
½ lb. apricots-halved or quartered
¾ cup cider or apple juice
Pinch EACH cinnamon and cloves
Snip the edges of the ham steaks so they don’t curl. Put the spices and cider in a skillet large enough to hold the ham and warm. Add the ham and heat through; add the fruit, and cover. Cook over low until fruit is soft, about 8 min. Serve hot.

  • 4. Preheat oven to 400 degrees. Whisk together yolk and cream; brush egg wash over edges of tart shell. Chop remaining tablespoon nuts; sprinkle nuts and turbinado sugar over apricots. Bake, rotating sheet halfway through, until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack.
  • 5. Meanwhile, heat jam with 1 1/2 tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over fruit.

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Aug 2

LILLY LIKES TO COOK—BOOK SERIES FIGHTS SUMMER BLAAS FOR KIDS 8-14 (GET THE FIRST FREE AND SEE)

Kids start anticipating summer before the buds open and zoom into activity the second the school doors close. Things change, though, along about August; programs end or become routine and a bit of boredom sets in.

One year, when my daughter was in grade school, our swim club teams’ regional meets ended in July and empty Saturdays loomed ahead. The first one, I was baking a cake and found I had an audience, four boys and two girls begging to help. During the week, I was casually asked if I’d be baking again on Saturday, and ‘my crew’ showed up as if summoned that morning. So began, always seemingly impromptu, ‘Cake Saturdays’. Flavor was never discussed but the pan options were vital, bunt, sheet, tube or layers and the choice of shape was a major topic in judging the finished product, which disappeared magically after the verdict.

The experience taught me a lot about dealing with bored children. The casual and spontaneous plan is often better than the elaborate and expensive one. A distraction works best when it involves creating or perfecting something within a short time-frame, with a welcome reward at the end. Above all avoid repetition. Even if just baking cakes, make each a bit different to keep interest alive.

I also learned these tactics fostered bonding and enhanced friendships. The action and then the memory of having worked together to create something which gave a sense of mutual satisfaction to be shared and enjoyed, was incredibly unifying and enduring. And these ploys aren’t limited to the young. They work with people of all ages anywhere, anytime, even on vacations.

The ‘Cake Saturday’ diversion for boredom was a god-send and the increased bonding a bonus outcome, but over the years, I’ve had a lot more experience cooking with children and I‘ve come to understand that cooking is a natural project for both these purposes. It only requires equipment found in most homes. The time-frame is dictated by the choice of recipe, usually only a couple hours at most. The rewards are immediate, known, eagerly anticipated and easily shared–no arguments over custody of the finished product. Plus learning some kitchen skills always comes in handy.

A few years ago, actually two years in a row, a neighbor’s children asked my help with their Mother’s Day plans. I’ve detailed the episodes in No Stress Recipes for Mother’s Day and Can I help?. Working with those children reminded me of how fun and rewarding it is to watch kids interest and confidence grow as they realize there were tasks they can do and more difficult ones they could master. Seeing their pride and pleasure at the prepared dish is priceless.

Although there’s room for assistance in most recipes, choosing one to share with a child narrows the field and depends, above all, on the age and abilities of the child in question. It should be something liked, difficult enough to be interesting, but simple enough to fit in a limited time-frame. Desserts are popular choices because they fit these requirements, but also because they’re not pivotal to a menu. If the dish is a flop, it can be remade or replaced but, most importantly, desserts can be easily shared, giving a child the opportunity to show off a bit and receive praise.

However, children aren’t long satisfied with just desserts, especially if it’s an ongoing partnership. They will want to move on to more important menu items and adult pleasing dishes, which fit the requirements don’t always leap to mind.

My motives in writing the Lilly Likes to Cook series of books were first, my desire to help those coping with kids suffering from ‘the bored blas’ due to weather, minor illnesses, or empty schedules. Second, I wanted to share what I have found to be an excellent method of getting children to bond both with each other and with adults. Third, I hoped to ease things by offering a selection of tested recipes suitable for the purpose.

I’ve put the recipes into loosely woven story lines which give the books continuity as well as illustrating possible presentations or functions for the finished dishes, so the selection of recipe can fit the situation. They also break down the preparation tasks giving detailed directions, according to age and experience, without being too obvious. The books are digital, available on Kindle and this web site for far less than a cup of coffee.(Book 1 is free onsite-Prices are slightly higher on Kindle)

Lilly is a girl of 8, living in a suburban town with her parents, sister 13 and brother 10, but she could be in a city, on a farm, anywhere. I choose age 8 because 3rd grade is a break-out time. Schools introduce changing classrooms per subject and seasonal sports with regular teams. Social organizations like Scouts and 4-H are encouraged and hobbies are explored to discover special interests or talents.

I usually include Lilly’s sister in her undertakings which widens the age appeal. Her brother, though disinterested himself, has a best friend who is, which introduces a unisex attraction, so most bases are covered. I allow Lilly to develop cooking onto a hobby for the sake of creating a series and because that’s where my experience lies but the books are sold separately and the recipes can be selected according to specific need. They’re also sold in groups of 3, for kids who show an interest or adults who may need them more often.

Lilly first becomes interested in cooking watching her mother transform a cake disaster into a different, beautiful dessert. The creativity and the appearance intrigue her and she wants to make other pretty, tasty things. Then, gradually, she learns the dishes she cooks can serve other uses than filling her spare time. The things she makes can be used for gifts, rewards, fund raisers and more and the process can be shared with others forming friendships, helping out and simply brightening someone’s day. In short, a creative activity, whether it’s a time- filler or becomes a hobby, can teach a lot of life’s lessons.

Resume of the Lilly Likes to Cook books, recipes and utensils needed:

All quantities are in easily divided or multiplied amounts, including the meatball and sauce recipes which are stated as needed for a large event.

Book 1) Making a Cake for Molly:

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Lilly’s sister helps her make a cake for her doll’s birthday but it’s a disaster. Mother transforms the flop into a dessert which becomes a family ‘company’ favorite. Molded ice cream cake–Spoons only. Free on site

Book 2) Cookies for an Uncle Overseas:

Lilly makes cookies as a treat for an uncle in the military. Chocolate-Coconut Macaroons— Spoons, can opener, brief microwaving and baking $1.99

Book 3) Lilly Makes Meringues:

Lilly helps her sister make meringues from their mother’s recipe as an assignment for geography. Spoons, beaters, baking $1.99

Book 4) The Meatball Booth:

Mother is in charge of the booth at the School Fair and needs all the help she can get to prepare the meatballs. To Lilly’s surprise friend of her brother’s offers to help. Knives, spoons, processer and baking $1.99

Book 5) The Luncheon:

Lilly’s mother is busy at work, so Lilly offers to have luncheon ready, with her sister’s help, when their grandmother arrives. Tuscan Tuna-Bean Salad–Can opener and spoons $1.99

Book 6) Dinner for Two:

Lilly’s sister wants permission to begin babysitting. The girls are thrilled when their parents agree to allow them to make dinner and stay alone for an evening. Hot Dog Potato-Vegetable Hot Pot–Spoons, optional knife, baking $1.99

Book 7) Kabobs Are Fun and Easy:

Lilly’s parents are throwing a big cook-out for visiting relatives and everyone pitches in to help prepare Shrimp and Beef Vegetable Kabobs for the grill. Knives, skewers $2.99

Book 8) Girl Scouts Get a Zebra Cake:

Lilly makes a cake ahead, as a reward for her troop members after a day working on crafts to sell at the Town Fair for Charity. Craft directions included. Cake-butter knives; Craft-scissors, pins, rulers and chalk $3.99

Book 9)* Brian’s Birthday:

Lilly helps prepare her brother’s birthday dinner for Brian and his soccer team mates. Slow cooker pulled pork heros plus a variation on the recipe in Book 1.-Spoons, forks, knife,
* To be available soon