End of Summer Vegetable Gratin

serves 6-8 as a side, or 4 as a light entree (and can be halved quite easily)

Ingredients:

6 Tablespoons olive oil

1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch slices

1 pound yellow squash, ends trimmed and sliced crosswise into 1/4-inch slices

2 teaspoons salt

1 1/2 pounds ripe tomatoes (3-4 large), sliced 1/4-inch thick

2 medium onions, halved lengthwise and sliced thin (about 3 cups)

3/4 teaspoon ground black pepper

2 medium garlic cloves, minced

1 Tablespoon minced fresh thyme leaves

1 large slice good-quality white sandwich bread, torn into quarters

2 ounces grated Parmesan cheese (about 1 cup)

2 medium shallots, minced (1/4 cup)

1/4 cup chopped fresh basil leaves

Directions:

Adjust the oven rack to the upper-middle position and heat the oven to 400 degrees.  Lightly oil a 9x13 inch baking dish and set aside.

Toss zucchini and squash slices with 1 teaspoon of salt in a large colander, and allow to drain about 45 minutes, or until they release 3 Tablespoons of liquid.  Arrange slices on a triple layer of paper towels or a dish towel, cover with a clean dish towel, and press firmly to remove as much moisture as possible.

As the squash and zucchini drain, line another dish towel with the tomatoes, and sprinkle with 1/2 teaspoon salt.  Allow to stand 30 minutes, then using a clean dish towel or paper towels, press firmly to dry the tomatoes.

Meanwhile, heat 1 Tablespoon of the oil in a 12-inch skillet over medium heat until shimmering.  Add the onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Cook, stirring occasionally, until onions are softened and dark golden brown, about 20 minutes.  Set aside.

Combine the garlic, 3 Tablespoons of oil, 1/2 teaspoon pepper, and thyme in a small bowl.  Whisk to combine.  In a large bowl, toss the squash and zucchini with half the garlic-oil mixture.  Arrange in the baking dish, then top with an even layer of the onions.  Slightly overlap the tomato slices in a single layer over the onions, and drizzle with the remaining oil mixture.  Bake until the vegetables are softened and tomatoes are starting to brown around the edges, 40-45 minutes. 

As the vegetables cook, pulse the bread in a food processor until finely ground (You should have about 1 cup of crumbs).  Combine the bread crumbs, Parmesan, 1 Tablespoon oil, and shallots in a medium bowl. 

Remove the baking dish from the oven and increase the heat to 450.  Sprinkle the bread crumb mixture over the vegetables, and bake gratin until bubbling and lightly browned, 5-10 minutes.  Remove from oven and sprinkle with basil.  Allow to sit at room temperature 10 minutes before serving.

Pumpkin Crisp

When I think of Autumn, it automatically brings images of vibrant foliage, and multicolored maple forests, ranging from red to yellow,dotting the earth like a Jackson Pollock painting. I think of the smell of Autumn in the morning, walking out on my front porch with a steaming cup of coffee, and nice chill rustling the leaves. I think of the bright full Autumn moon on a perfect cool night, watching the clouds move slowly with the breeze.

If you're like me, you're already gathering recipes for the coming of Fall. Fall is my absolute favorite season.  The foliage here in Vermont is breathtaking & if you've ever been, you know what I'm talking about.   I actually live in the town where this photo was taken.  This place is called The Grange.  This is ordinarily the end destination when we go tubing in the summertime. Come check it out in person this year! We have many covered bridges similar to this one that are sure to captivate you! Very relaxing place to be. 

Pumpkin Crisp 

serves 12+

Ingredients:

for the filling:

4 large eggs

1 (29oz.) can pumpkin purée

1 1/2 cups sugar

1 tablespoon pumpkin pie spice

2 (12oz each) cans evaporated milk

for the topping:

3/4 cup flour

1 cup firmly packed brown sugar

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1 cup old-fashioned rolled oats

1/2 cup butter, melted

Directions:

Preheat the oven to 425ºF.  Grease a 9x13" pan and set aside.

In a large bowl, beat the eggs until blended.  Whisk in the pumpkin, sugar and spices until smooth.  Pour in the evaporated milk and stir gently until combined.  Pour this filling into the greased pan and bake for 15 minutes.

While the filling is baking, stir together the topping ingredients until moistened and well combined. 

When the 15 minutes is up, open the oven, lower the temperature to 350ºF, and sprinkle the crumble topping evenly over the hot filling.  Close the door and bake for 60-70 minutes, until a toothpick inserted near the center comes out clean and the topping is golden. 

Let cool to room temperature and then place in the fridge to chill for a few hours or overnight.  Serve with lots of fresh sweetened whipped cream and of course some hot, black coffee to wash it all down with! 

Peach Cobbler, Peach BBQ Sauce, & Roasted Peach Cupcakes with Vanilla Buttercream

The month of August is National Peach month! This holiday is for honoring and enjoying the great flavor of juicy peaches! So go get yourself a few. Eat them right off the tree, sliced in cream, make peach cobbler with ice cream or you can even blend them in delicious slushies. It doesn't matter how you eat them just as long as during this month you celebrate National Peach month by eating them in as many ways as you can think of.  The peach recipes I've included below should be helpful in getting you started. Enjoy!

Fresh Peach Cobbler

Ingredients:

1/2 cup unsalted butter

1 cup all-purpose flour

1 1/2 cups sugar, divided into 3/4 cup each

1 tbsp. baking powder

1/4 tsp. kosher salt

1 cup milk

4 cups (about 4 large) fresh yellow peaches, cut into slices

1 tbsp. fresh lemon juice

1/4 tsp. lemon zest

1/4 tsp. cinnamon

1/8 tsp. nutmeg

Directions:

Preheat oven to 375 degrees.

Melt butter in a large baking dish or dutch oven.

Combine flour, 3/4 cup sugar, baking powder and kosher salt in a medium bowl. Add milk and stir just until dry ingredients are incorporated. Without stirring, pour batter over melted butter.

Heat remaining 3/4 cup sugar, fresh peach slices, lemon juice, lemon zest, cinnamon and nutmeg over medium-high heat, stirring constantly. Cook until sugar has melted and all ingredients are fully mixed. Without stirring, pour the peach mixture over the batter. Don’t worry: the crust will form over the peaches during baking. Sprinkle cobbler crust with additional cinnamon or nutmeg, if desired.

Bake cobbler for 40-45 minutes or until golden brown. Serve cobbler along with vanilla ice cream, if desired.

Peach Barbecue Sauce

Ingredients:

1/2 cup olive oil

1 onion, chopped

1 large clove garlic, chopped

1 lb (16 oz) of canned or fresh soft & ripe peaches

1 ripe tomato, quartered

1 tsp. lemon zest

Juice of 1 lemon (about 1/4 cup)

3 Tbsp Spicy Mustard

2 tsp. paprika

3/4 cup water

3/4 cup ketchup

1 tbsp. Sorghum (or molasses)

Directions:

In a large skillet, heat olive oil on medium-high heat; stir in onion & garlic, and saute till translucent, about 5-10 minutes. Next, add in the rest of the ingredients and bring to a boil for about 3 minutes. Turn down heat and simmer for 20-30 minutes, stirring occasionally. Turn off burner and carefully transfer ingredients to a blender or food processor and puree till smooth. Next, either transfer sauce back to pan to continue to simmer or set aside for later use.

If using on chicken, baste the sauce on during the last 5-10 minutes of grilling, this is so the natural sugars won’t burn up your chicken.

Roasted Peach Cupcakes with Vanilla Buttercream

Ingredients:

Cupcake:

6 semi-ripe peaches

1/2 cup butter softened

1 cup sugar

2 larges eggs

1 teaspoon vanilla

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cup Unbleached all purpose flour

1/2 cup buttermilk

Frosting:

1/2 cup butter softened

2 1/2 cups powdered sugar

2-4 tablespoons heavy cream

Directions:

Preheat oven to 400˚ and cover a sheet tray in parchment paper.

Peel the peaches and dice in 1/2″ pieces. Play on sheet tray and bake for 25-30 minutes or until peaches become soft and are just beginning to brown. Remove from oven and let cool.

Lower oven to 350˚.

In a medium bowl (or a bowl of a stand mixer) combine butter and sugar, beat until light and fluffy- about 3 minutes. Add in eggs and vanilla, continue to beat (I use the whisk attachment on my kitchen aid) until incorporated, scrapping down as needed. Add 1/3 of the dry ingredients followed by half of the milk. Beat until just combined. Scrap down sides and repeat. Add remaining dry ingredients and mix until batter is combined- don’t over mix. Fold in roasted peaches.

Divide batter into 12 cupcakes and bake for 18-20 minutes or until cupcake springs back when pressed. Remove from pan and let cool.

Once cupcakes are cool, beat butter (with a paddle attachment) until soft. Add powdered sugar 1/2 cup at a time. Once frosting starts to come together, add in cream as needed to achieve a spreadable consistency (you don’t want the butter cream too soft or too firm.) Pipe onto cupcakes or smear on with a knife.

Old Fashioned Pink Lemonade & Lemonade Cupcakes for National Lemonade Day

August 20, 2012 is

National Lemonade Day

This cool, refreshing drink is a classic favorite. That’s why tomorrow is National Lemonade Day! The mixture of lemons, water, and sugar results in a pleasant contrast of sweet and sour.

Variations of lemonade can be found around the world. In France, for example, you can order a “citron pressé.” The waiter will bring you lemon juice, sugar, and water so you can add as much as you like of each ingredient! Whether you prefer yours flat or fizzy, pink or yellow, lemonade is always delicious.

However you decide to enjoy your lemonade, be sure to squeeze a glass, like this Old Fashioned Pink Lemonade, into your day in honor of National Lemonade Day!  Give the Lemonade Cupcakes (below) a whirl, too!

Old Fashioned Pink Lemonade

Ingredients:

1 cup sugar

1 cups water

1 cup lemon juice

1 cup cranberry juice

5 cups water

Directions:

1. Combine 1 cup sugar and 1 cup water in saucepan. Bring to a boil and stir to dissolve. Let cool.

2. Add sugar water, lemon juice, cranberry juice and water in 2 quart pitcher. Stir to combine and serve over ice.

Creamy Dreamy Lemonade Cupcakes

Servings: 24 cupcakes

Ingredients:

Cupcakes

1 box Betty Crocker® SuperMoist® yellow cake mix

1 1/4 cups water

1/2 cup powder lemonade drink mix

1 stick of butter, softened

3 eggs

Frosting

1 (8oz) cream cheese, softened

1 stick of butter, softened

3 cups confectioners’ sugar

1/2 cup powder lemonade drink mix

3 tablespoons milk

2 or 3 drops yellow food color, if desired

Directions:

Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Pour the water into a large bowl, add the powdered lemonade mix and mix well. Add the remaining cake ingredients and mix with an electric mixer on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl as necessary until mixture is smooth. Divide batter evenly among muffin cups, filling each about 2/3 full.

Bake for 20-25 minutes

While cupcakes are baking, make the frosting by combing all the frosting ingredients in a bowl and mixing well with electric mixer until creamy. Add a little more milk if necessary for proper consistency and a few drops of yellow food coloring (if desired). Chill until ready to frost cupcakes.

When cupcakes are cool, frost and keep in the refrigerator until ready to serve.