Week four of our season-long garden party Summer Fest 2011 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into eggplant, peaches and cucumbers. Now we’re chowing down on cherries.
In season summer fruit is so sweet and juicy, you don’t even need to think about adding sugar to your favorite drinks, you can just add succulent fruit. One of the best ways to drink cherries this summer is in a classic fruity cocktail: sangria.
No matter how you make your sangria (there are so many options), I’d advise skipping the simple syrup and relying solely on the flavor of your fruit. Pick from white sangria that’s chock full of lemons, limes, peaches and white Spanish wine or red sangria that’s filled with apples, oranges and a dry red wine. Sangria is great for masking cheaper wines or serving drinks to a large crowd. Me, I’ll just sip it on a Wednesday evening.
Continue Reading Summer Fest: Very Cherry Sangria
Week three of our season-long garden party Summer Fest 2011 welcomes food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into eggplant and peaches. This week we’re getting creative with cucumbers.
Summer appetizers should be fresh, light and they should take advantage of the bounty of the season. Ideally, they’d be great-tasting, and wouldn’t take a lot of time to make (you’ll need that time to waste by the pool or in a hammock somewhere) and summer apps should not heat up the kitchen. This is not the time for spinach-artichoke dip, folks.
It is time for bite-sized chunks of cool cucumber, stuffed with mango and jalapeno-studded crab salad. It tastes like the crab walked out of the sea and into your garden.
I was inspired by Daisy Martinez’s Avocado Stuffed With Crab-Mango Salad, but since it’s not avocado week of Summer Fest, I wanted to use cucumbers instead. Plus, cucumbers are lighter, so you can pop a couple of these in your mouth without needing a nap afterward. The end result is a no-cook snack or appetizer that looks pretty fancy but is done in a half-hour, and you won’t have to heat up the kitchen at all.
Giada's Grilled Peaches in Wine
Take advantage of the sweetness of summer peaches that are great on their own but become even sweeter when cooked on the grill (plus, you’ll get to keep your oven off). Cook them directly on the grill to get those great char marks or try ‘em kebab style on a skewer.
White wine and grilled peaches make Giada’s Grilled Peaches in Wine a decadent dessert or delicious drink. Or try Grilled Peaches with Raspberry Sauce and Lemon Cream that are marinated in butter and sugar and grilled on direct heat until slightly brown (about 8 minutes).
Continue Reading Peaches on the Grill