By Amanda Cushman Real Simple Food
I AM HAPPY TO SAY THE DOG DAYS of summer are here. There is something truly special about the hot summer weather and all that it brings. Slower pace, more time outdoors, longer evenings and fabulous summer produce.
For those of us who enjoy the Farmers’ Markets in the Westside it is a particularly fertile time of year.
The fruits and vegetables right now are abundant and flavorful with a variety that can seem almost overwhelming.
One of my favorite Farmer’s Markets is in Mar Vista every Sunday from 8 a.m. to noon.
There is a neighborhood feeling to it that is a bit like living in a small town. I religiously walk there (Sunday is my “car free” day) and pick whatever strikes my fancy to hold me over for the week.
Particularly delicious are the peaches, plums, apricots and nectarines. They have so many flavors and can be eaten as is or baked into a wonderful dessert.
Another great way to cook with these summer fruits is to grill them. Simply cut in half, remove the pit and lightly brush with melted butter. Grill flat side down until softened and caramelized and serve with ice cream or sorbet.
For those of you who may want a recipe using summer fruit here are a couple you may enjoy.
AMANDA CUSHMAN is a professional culinary instructor with thirty years of culinary experience. She teaches privately in homes and in corporations around Southern California. Her first cookbook, Simple Real Food is now available by contacting her at www.amandacooks.com Grilled peaches with honey and raspberries Serves 4 Ingredients 4 large ripe peaches, about 1 1/4 pounds 2 pints raspberries, rinsed 3 Tb. confectioner’s sugar 1 Tb. lemon juice 1/2 tsp. vanilla 1/4 cup 3 Tb. butter 1/3 cup cognac or rum 1 cup crème fraiche Mint sprigs, garnish Procedure 1. Blanch the peaches in boiling water for 2 minutes. Transfer to a plate to cool. 2. Peel the peaches and then cut in half. Remove the pits. 3. Process 1/2 of the berries with the confectioner’s sugar, lemon and vanilla until smooth. Strain through a sieve and then refrigerate. 4. In a large skillet combine the honey and butter and cook over high heat, stirring until smooth. Cook about 3 to 4 minutes add the rum or cognac and flambé or cook about 5 minutes to reduce the alcohol. 5. Heat a grill pan, grill the peaches basting with the honey sauce until slightly caramelized and softened about 4 minutes on each side. 6. Place a couple of peach halves in a serving bowl and spoon some of the puree over. Garnish with a dollop of crème fraiche as well as the remaining berries and mint.
Grilled pineapple with ice cream and rum syrup Serves 4 Ingredients 1 ripe pineapple, skin cut off, cored and cut into wedges 3 Tb. butter 2 limes, juiced 1/3 cup dark brown sugar 1/3 cup dark rum Vanilla ice cream Procedure 1. Transfer the pineapple to a baking sheet. 2. Combine the butter, lime and sugar in a small skillet and cook 3 minutes to dissolve the sugar. Add the rum and increase the heat, flambé, when the flame subsides, cook another few minutes. 3. Heat a grill. Brush the pineapple wedges with some of the rum sauce. Grill the fruit until slightly caramelized about 5 to 8 minutes. Serve with the ice cream and any remaining sauce.
Originally published in the Santa Monica Daily Press print edition on July 10, 2008. Read the original PDF.