Saturday, July 30, 2011

Bluberry Gin Fizzies or: Best. Cocktail. Ever.

Adapted from Martha Stewart

Makes 6 drinks

1 C Gin
1/2 cup Blueberrys
Fizzy Lemonade
frozen berries

Pour gin and blueberries into a jar and let sit at room temp for 3 days. 

After 3 days drain away blueberries and refrigerated gin until cold.

To mix - pour 1 oz of gin in martini glass and then fill with the fizzy lemonade.

Add ice.

Garnish with frozen berries (we used blueberries and raspberries) and fresh lemon mint out of your garden. 

Tip for freezing berrys - lay out in one layer on a baking sheet, place in freezer until frozen.  Do not put into cup and shove into freezer, won't work.

Terrine of Summer Squash topped with Rosemary Infused Honey

For Terrine:
2-3 summer squash
2 garlic scapes
2 T olive oil
1 t freshly cracked pepper
1 1/2 t salt
1/4 cup goat chevre
1/4 cup ricotta
1 T fresh basil

Summer squash cut to approximately 1/4 inch rounds, toss with Olive oil, salt and pepper. 

Roast at 425 for 20-25 min, adding garlic scapes for the last 10 min

Meanwhile finely chop basil and mix with fresh ricotta - let sit at room temp

In food processor process the garlic scapes and add chevre

Layer squash with chevre and top with a dollop of ricotta, drizzle with honey serve at room temperature

For Rosemary Infused Honey:
1/2 Cup Honey
1 sprig Rosemary

bruise roesmary with the back of knife put in honey and let sit for a day.

This could also be a great side dish (or main) if made with squash sliced lengthwise and layered in a pan (similar to lasagna)

Pea Shoot Salad w/ Hummus Vinaigrette

Fresh pea shoots
Fresh peas shelled

1/4 Cup lemon juice
2 T olive oil
1/8 t pepper freshly cracked
1/8 t salt (or to taste)
1 tsp lemon zest
2 T Hummus

mix all ingredients for dressing except hummus, add hummus just before serving dress salads and add fresh cracked pepper (don't forget the hummus or the salad will be SUPER boring!)

Grilled Pork Tenderloin with Cherry Compote

Adapted from

1/2 cup oil
1 clove garlic, minced
1/4 cup Dijon mustard
1 teaspoon thyme
1 teaspoon rosemary, crushed
1 teaspoon black pepper
1/2 teaspoon salt
1 pork tenderloin (about 1 1/2 lbs.) trimmed

Cherry Compote
1 tablespoon oil
1/2 small red onion
1/4 cup coarsely chopped shiitake mushrooms
1 cup beef broth
1 cup or more of fresh cherries, pitted
1 1/2 teaspoons  thyme
3 tablespoons chilled butter, cut into pieces

Whisk oil, garlic, mustard, thyme, rosemary, pepper and salt in shallow dish until well blended. Add pork. Cover; marinate in refrigerator 4 hours or overnight.

Make Cherry Compote ahead. Cook after adding preserves and thyme. Refrigerate. Reheat; stir in butter just before serving.

Heat oil in medium skillet over medium heat. Add onion and mushrooms; cook and stir until lightly browned, about 3 to 5 minutes. Add beef broth. Bring to a boil and continue cooking until liquid is reduced by about half.

Reduce heat. Add preserves and thyme. Simmer sauce, continuing cooking until thick.

Heat grill.

Remove pork from marinade; discard marinade. Grill tenderloin until medium done, about 8 to 10 minutes. Let stand 10 minutes before slicing diagonally into 1⁄4-inch pieces.

While meat is standing, remove sauce from heat. Whisk in butter, one piece at a time. Serve warm over pork.