While savoring the summer days, make good use of your barbecue while you can. Meals made on our grill, picnics in the park, dining al fresco, fresh fruit and ice cream desserts are the best parts of summer! And we are determined to get in as many of these simple pleasures as we can!
Pork is a meat that works so well with fruity flavors. We often lean towards apples but there are so many more options.
Bursting with flavor, this peach glazed pork tenderloin is simple enough for a weekday dinner yet fancy enough to serve to guests. Pork tenderloin is the leanest cut of pork there is. But that doesn’t mean it’s dry, in fact when cooked correctly tenderloin is super tender and juicy. It’s also very budget friendly. The secret to keeping the meat from drying out is cooking it until the center is very light pink instead of white. Use a meat thermometer! Stop baking or cooking about 5 degrees before the final temperature because meat continues to cook for a few minutes after removing from heat. Plus let rest for several minutes before cutting. All those steps together make for a tender cut of pork.
This pork tenderloin is an interesting meal in that it not only has a peach glaze brushed over it, but a simple stuffing of parmesan with herbs and Dijon on the inside of the meat for some added flavor.
Print Recipe
Grilled Pork Tenderloin w/ Peach Glaze
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Glaze
Whisk all ingredients together, seasoning to taste with salt & pepper. (Glaze can be made a day in advance, covered & kept refrigerated. Bring to room temperature before using.)
Stuffing
In a small bowl, combine panko, cheese, herbs, garlic & pepper. Set aside.
Tenderloin
Remove silverskin. Butterfly pork tenderloin. With a meat mallet, pound tenderloin until it is an even thickness throughout. On the cut side, spread meat evenly with 2 Tbsp Dijon mustard. Sprinkle stuffing over the meat & smooth out. Starting at the long side, roll meat, enclosing the stuffing on the inside. Use toothpicks or metal skewers to hold meat together while it cooks.
Grilling
Heat the grill to high. Set aside a few Tbsp of peach glaze for brushing the cooked pork at the end.
Brush pork with oil, then sprinkle with salt & pepper. Grill 5-6 minutes per side to sear. Lower heat to medium high. Every 3 minutes, brush with more glaze & flip, for 15 minutes. From start to finish, total grilling time should be 25 - 27 minutes.
Use an instant read thermometer to check the temperature. Take the tenderloin off the grill when it reaches an internal temperature of 145 F.
Remove the pork from the grill, brush with the reserved peach glaze & let rest for 10 minutes to let the juices settle in & the meat cook just a bit more.
Remove skewers & slice into 1/2-inch thick slices & arrange on serving platter. Serve immediately.
The thumbprint cookie’s roots trace back to Sweden, where it is traditionally called Hallongrotta, which translates to ‘raspberry cave’ in Swedish. Made since the 1800s and probably earlier, they are a versatile cookie that can be made with any kind of dough you can shape into balls and press down in the center.
Thumbprint cookies, also known by various names in different cultures, are a timeless favorite.
- In Germany, thumbprint cookies, are called Engelsaugen (angel’s eyes)
- In Romania, they are called ochi de pisica (cat’s eyes)
- In France, they are known as niçois suns.
- Polish thumbprint cookies, or teacakes, are typically filled with jam or fruit preserves.
- Swiss thumbprint cookies are named vogelnestli (bird’s nests). The jam-filled centers resemble little nests.
- Eastern European Jewish bakeries offer thumbprint cookies known as butter balls.
- In the United States and Canada, thumbprint cookies are simply called thumbprint cookies.
It’s one of my favorite times of the season when rhubarb becomes available so bring on the rhubarb recipes! These cookies combine the classic thumbprint cookie concept with the seasonal goodness of rhubarb. The cookie dough is flavored with cardamom, a spice commonly used in Swedish baking and desserts. The jam filling is a rhubarb compote, which adds a tangy and fruity flavor. What’s not to love!
Print Recipe
Rhubarb Cardamom Thumbprint Cookies
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Rhubarb Compote
Place all compote ingredients in a saucepan & simmer covered 3-5 minutes. Remove cover & stir, continue stirring for another 5 minutes making sure to avoid scorching the pan. Set aside to cool.
Cookies
Preheat oven to 350 F. Line a large baking sheet with parchment paper.
In a medium bowl, place softened butter, brown sugar, 1 tsp ground cardamom, salt & vanilla. Using a hand mixer, beat until light color & fluffy, scraping down the bowl as needed with a spatula, about 2 minutes.
Add egg & beat until combined. Fold in flour until just combined.
In a shallow bowl, place the sugar, cinnamon & remaining 1/2 tsp cardamom. Mix well to combine.
Scoop the dough out by level Tbsp & roll each into a ball. Roll each ball in the cardamom sugar & place on the baking sheets, spacing them evenly apart. Make an indentation about 1/2-inch deep with your thumb into each ball.
Bake 7 minutes. Rotate the baking sheet from front to back. Bake until the cookies take on a tiny bit of color (they don't really brown) & are dry to the touch, 5-7 minutes more. If indentations have lost their shape, remake them with the handle end of a wooden spoon. Let cookies cool completely on the baking sheet.
Fill each cookie indentation with the cooled rhubarb compote. Let sit until the filling sets slightly, about 20 minutes, before serving.
Strawberry-rhubarb … raspberry-peach … blackberry-plum … the possibilities for combining summer fruit in amazing ways are truly endless. I’ve recently became aware of the apricot, strawberry & rhubarb combination. This combo had never occurred to me, superseded as it is by the mighty strawberry/rhubarb duo.
Fruit tarts are stunning desserts that look like they should be in a French bakery window, but the truth is they can easily made at home. This super simple, mixed fruit tart with an oat pastry really celebrates the flavors of the season.
Print Recipe
Apricot Strawberry-Rhubarb Tart
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Oat Pastry
In a bowl, combine flour, oats, brown sugar, spices & salt. Add melted butter & vanilla; stir to combine. Press 2/3 of mixture onto the bottom & up the sides of a 9-inch tart pan; set aside.
Filling
-
Prepare fruit & place in a mixing bowl; add the orange juice, vanilla, sugar & spices. Stir to coat & set aside.
Pour the fruit over crumble mixture; sprinkle the rest of the crumble around the outside of the fruit.
Bake for 40-45 minutes, until crust turns golden brown. Serve warm or cold.
Its probably a bit too early for butterflies in our part of the country but these spring cookies are so special. Who could resist them when they’re naturally flavored with orange juice and zest and decorated with mandarin orange segments?
I have always loved cookies of all shapes, sizes and flavors. Today there are hundreds of cookie recipes throughout the world. Often geographic development was reflected in popular cookie recipes. It gave homemakers access to items not available previously. Around the turn of the century, the Kellogg brothers in the USA, invented cornflakes and cookies were made with cereal products. In the 1930’s, with the advent of electric refrigerators, icebox cookie recipes reached new heights of popularity. I’m sure that no one book could ever hold the recipes for all the various types of cookies that have been created.
These little filled cookies might seem quite basic but the flavor is amazing!
Print Recipe
Mandarin Butterfly Cookie Bites
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Filling
In a saucepan, combine filling ingredients. Cook over medium heat for 5-7 minutes, or until thickened and translucent, stirring constantly. Remove from heat. Cool completely. Set aside.
Cookies
In a large bowl, combine butter & powdered sugar. Beat until light & fluffy. Add flour, orange zest & salt. Beat on low until a soft dough forms. Cover with plastic wrap. Chill 1-2 hours or until firm.
Baking
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Shape dough into 1-inch balls & place on lined baking sheet 2-inches apart. Flatten balls with the bottom of a glass; dipping glass in granulated sugar to prevent sticking. Using a fork, prick top of each cookie making 3 rows.
Bake for 10-12 minutes or until edges are light golden brown. Cool completely.
Fill & Decorate
Spread about 1/2 tsp filling on bottoms of half of the cookies. Gently press bottoms of remaining cookies against filling to for 'sandwiches'. On the top of each sandwich put a drop of remaining filling. Carefully lay two (towel dried) mandarin orange segments on it to form a butterfly.
Recipe Notes
- We found these just got better after a few days.
Not only does kiwi look and taste like no other fruit, its also available when some of the other fresh fruits aren’t. The month of February is a good time for this favorite duo. Ever since the 80’s, when the world first fell in love with the kiwi/strawberry flavor, the combo is in everything. I guess its because they are the perfect complement to each other’s flavor profile.
Since there are just the two of us at our house, I always like the idea of making individual desserts. Upside down cakes are so versatile, quick and uncomplicated. You can make them plain , fancy, sweet, savory, large, small …. your choice!
Today, my plan is to make some kiwi/walnut cakes with a strawberry coulis. A fruit coulis (pronounced koo-Lee) is a thick sauce made from pureed and strained fruit. They may also be made from fruit jams or preserves that are strained and diluted with water, liquor or simple syrup. Additional seasonings such as spices may be used as well as acids like lemon juice, but they are typically kept simple to avoid ‘muddying’ the flavor with too many ingredients. Coulis originally referred to the juices from cooked meats and may also be made with cooked vegetables.
Coulis can be used in many different ways such as plate decoration or just for a burst of complimentary flavor. My strawberry coulis certainly worked its magic on these little kiwi cakes.
Print Recipe
Kiwi Walnut Mini Cakes w/ Strawberry Coulis
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Topping
Preheat oven to 350 F. lightly butter 6 custard baking cups. From parchment paper, cut circles to lay on the bottom of each. Divide melted butter between the 6 cups. Sprinkle with the brown sugar & walnuts. top with kiwi fruit slices.
Cake
In a small bowl, beat together eggs & sugar until thick; gradually beat in oil. In a small dish, combine flour, baking powder, spices & salt. Stir flour mixture into egg/sugar mixture, then add orange juice & vanilla. Stir ONLY until combined.
Pour the batter over fruit in custard cups, dividing it evenly between them. Bake 15-20 minutes or until they test done with a toothpick. Allow cakes to cool for about 5 minutes, then invert onto a rack to finish cooling.
Strawberry Coulis
In a medium saucepan, combine strawberries, sugar & lemon juice. Bring to a boil over medium-high heat. Remove from heat & cool for a few minutes. Transfer to blender; puree until smooth, strain & set aside until ready to serve.
Assembly
Place some coulis on individual dessert plates & top with a kiwi cake. Store any leftover coulis in a sealed container in the refrigerator for up to a week.
Today, July 25th, we celebrate my sister Loretta’s birthday.
‘To have a sister like you is like finding a treasure in ones life’. ‘HAPPY BIRTHDAY, LORETTA’, you deserve all the best!’
In the fall of 2001, Brion & I, joined by Loretta, made our first trip to Europe. Before that our holidays had pretty much been in the USA. This was a whole new learning curve that has forever changed the meaning of travel for us. Our destination was France, starting out in Paris, then renting a car and driving to the west coast then on down through southern France.
The hotel we were staying at in Paris looked out over a ‘pedestrian only’ street. When we arrived it was evening and the street was dark and pretty much deserted. The next morning we heard a lot of hustle-bustle in the street below. When we looked out, the sight was just incredible! The street was lined with shops which were now open for business. It was the most beautiful sight to look down on with all its colors and activity. During the next few days we enjoyed everything Paris to the fullest.
Down from our hotel we came upon a little street vendor selling crepes of all things. The taste was amazing! Fifteen years later, they have joined our ‘taste of a memory’ food list, knowing that so much of it was time & place.
Crepes are such a great meal. Simple to make with so many options whether it is a savory or sweet version. One of our favorite savory choices is a Seafood Crepe, which I feature in my ebook, ‘LIVING LARGE ON A LEAN FOOD BUDGET’. For a sweet treat, you might enjoy to try these Strawberry-Citrus Crepes.
Print Recipe
French Crepes
Crepe batters can be stored in the fridge for a day ---- cooked crepes in the freezer.
Votes: 1
Rating: 5
You:
Rate this recipe!
Ingredients
Parmesan Herb Crepe; add to ingredients of Basic Crepe batter
Chocolate Dessert Crepe; add toingredients of Basic Crepe batter
Basic Dessert Crepe; decrease milk in Basic Crepe to 1 1/3 cups & add the following
Seafood Filling
- 340 grams shrimp/scallop combo, raw
- 2 Tbsp oil
- 1 medium zucchini, diced small
- 4 green onions, sliced
- 1 tsp garlic, minced
- 1 cup fresh mushrooms, sliced, sliced
- 1 small green or red pepper, diced
- 1/2 cup water chestnuts, finely diced (optional)
- 1/4 tsp ginger, ground
- 4 1/2 tsp soy sauce
- 2 Tbsp water
- 2 Tbsp sesame seeds, toasted (optional)
Gouda Sauce for Seafood Crepes
Strawberry-Citrus Filling
Ingredients
Parmesan Herb Crepe; add to ingredients of Basic Crepe batter
Chocolate Dessert Crepe; add toingredients of Basic Crepe batter
Basic Dessert Crepe; decrease milk in Basic Crepe to 1 1/3 cups & add the following
Seafood Filling
- 340 grams shrimp/scallop combo, raw
- 2 Tbsp oil
- 1 medium zucchini, diced small
- 4 green onions, sliced
- 1 tsp garlic, minced
- 1 cup fresh mushrooms, sliced, sliced
- 1 small green or red pepper, diced
- 1/2 cup water chestnuts, finely diced (optional)
- 1/4 tsp ginger, ground
- 4 1/2 tsp soy sauce
- 2 Tbsp water
- 2 Tbsp sesame seeds, toasted (optional)
Gouda Sauce for Seafood Crepes
Strawberry-Citrus Filling
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Crepes
-
Place all ingredients in blender; whirl for 1 minute at high speed. Scrape down sides, whirl for another 15 seconds. Pour into a bowl & cover; refrigerate 1 hour. Heat a non-stick griddle to 350 F. Measure about 3 Tbsp of batter per crepe onto griddle. With back of spoon form batter into an 8-inch circle. Cook until golden on each side then lay on a wire rack to cool.
Gouda Crepe Sauce
-
In a small saucepan, melt margarine; sprinkle with flour & seasonings. Mix well; add milk & broth, stirring until sauce becomes thickened. Add cheese & blend.
Seafood Filling
-
In a large skillet, saute zucchini, onion & garlic in oil for several minutes. Add mushrooms, green pepper & water chestnuts; cook 1 more minute. Combine ginger, soy sauce & water in a cup; add to vegetable mixture along with seafood. Gently stir fry ONLY until seafood is cooked. Reserve 1/2 cup Gouda sauce & add the rest to mixture.
-
Divide filling between crepes; roll crepes & place on serving plates. Spoon remaining sauce over each of the filled crepes. Place each meal in microwave (covered) for 15 - 20 seconds on high. Sprinkle with toasted sesame seeds if desired. Serve immediately.
Strawberry-Citrus Filling
-
In a small saucepan, combine water, cornstarch, lemon juice, orange juice & sugar; blend well. Over medium heat, bring to a boil, stirring constantly until mixture thickens & becomes clear. Remove from heat & set aside to cool. Slice strawberries either by hand or using an egg slicer. In a small dish, combine yogurt & honey.
-
In a large bowl, gently fold about 1 1/2 cups citrus glaze together with sliced strawberries (I used about 3 large strawberries per crepe). Lay 12 crepes on work surface & place equal amounts of strawberry/glaze mixture on one half of each crepe. Fold over opposite side then fold in half again. Place 3 crepes on each of four serving plates. Sprinkle with powdered sugar if desired. Serve Honey/Yogurt on the side as well as any extra citrus sauce you have left from filling.
Recipe Notes
- I have been making crepes for a long time but have never bothered to buy a 'crepe' pan to cook them in. A non-stick griddle has always worked great for me. Using a 1/4 measuring cup, first to pour a circle of batter on the griddle then with the bottom of it, keep enlarging the crepe to the size you want.
- Being able to make all your crepe ingredients the day before then putting it all together on the day served is such a bonus.
The quintessential summer BBQ dessert! Fruit pizza is like a giant cookie, covered with luscious cream, layered with colorful fresh fruit, topped with glaze and a drizzle of chocolate, if you please.
If you have been following my blogs, you have probably already noticed, choice is something I’m big on. Fruit pizza is a classic dessert with so many possibilities. I have always enjoyed to start with the original idea of a recipe and see how many ways I can vary it without getting too involved or requiring a lot of extra ingredients and time.
Since CANADA DAY celebrations are right around the corner I thought it was a good time to enjoy Fruit Pizza ‘personalized’. Here are some ideas to mix and match to your liking.
Print Recipe
Fresh Fruit Pizza
Personalize not only with ingredient choices but the design as well
Votes: 1
Rating: 5
You:
Rate this recipe!
Ingredients
Classic Shortbread or Pecan Shortbread Crust
Frozen Puff Pastry OR Crescent Roll Dough
Cool Whip / Custard Topping
Fresh Fruit (use whatever fruit you prefer)
Chocolate Drizzle (optional)
Ingredients
Classic Shortbread or Pecan Shortbread Crust
Frozen Puff Pastry OR Crescent Roll Dough
Cool Whip / Custard Topping
Fresh Fruit (use whatever fruit you prefer)
Chocolate Drizzle (optional)
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
For Shortbread & Oatmeal Crusts
Preheat oven to 350 F. Lightly grease a 12-inch pizza pan or cookie sheet. In a large bowl, cream butter & sugar until light. Add any flavorings. In another bowl, combine dry ingredients; gradually add to creamed mixture. Mix with a wooden spoon or hand mixer until well blended. Press dough into pan & prick with a fork. Bake 10-15 minutes until golden. Allow to cool completely.
Frozen Puff Pastry
Follow package directions. Cool completely & place on serving tray.
Crescent Roll Dough
Preheat oven to 350 F. Pinch together crescent roll dough as you press into a 12-inch pizza pan. Sprinkle with 1 Tbsp sugar. Bake 10-12 minutes or until golden. Cool completely.
Cream Cheese Topping
In a small bowl, beat cream cheese, lime juice concentrate & sugar until smooth.
Cool Whip/Custard Topping
In a large bowl, whisk together dry pudding mix & milk for 2 minutes. Fold in Cool Whip.
Honey - Yogurt Topping
In a small bowl, whisk together yogurt & honey.
Citrus & Pineapple Glaze
In a small saucepan, combine ingredients. Cook over medium heat until thickens. Remove from heat & cool slightly. Using a pastry brush, gently brush the fruit with glaze. FOR PRESERVE GLAZE: mix preserves with water & brush onto fruit.
TO ASSEMBLE FRUIT PIZZA
Spread topping of choice onto cooled crust & arrange fruit onto. Brush with glaze of choice. Melt chocolate in a bowl over boiling water. Dip a large spoon into chocolate; drizzle, quickly letting the chocolate fall in thin ribbons from the end of the spoon. If chocolate seems to stiff, add a drop of vegetable oil. Let pizza stand until chocolate is firm.
