Saturday Digest: Cookout Treats

It's Labor Day weekend so cookout desserts are a must - you should have one of everything. Happy end of summer friends!

 Cookout Caramel S'mores

(from Taste of Home)

Ingredients

• 8 large marshmallows
• 4 whole reduced-fat graham crackers, halved
• 2 teaspoons fat-free chocolate syrup
• 2 teaspoons fat-free caramel ice cream topping 

Using a long-handled fork, toast marshmallows 6 in. from medium heat until golden brown, turning occasionally. Place two marshmallows on each of four graham cracker halves. Drizzle with chocolate syrup and caramel topping. Top with remaining crackers.

Campfire Cones

(from Hip 2 Save) 

 

Ingredients:

• Waffle Ice Cream Cones
•  Topping Ideas: Marshmallows, Reese’s Peanut Butter Cups, Chocolate bar pieces, Rolos, Butterscotch Chips, Chocolate Chips, Bananas, Raspberries, Strawberries

Fill a cone with desired amounts of marshmallow and toppings. Cover cone with foil. Place over the campfire for about 3-5 minutes, on a heated grill for 5-6 minutes, or in the oven at 375 degrees for about 5-8 minutes until toppings are melted. Then just enjoy the warm and gooey melted deliciousness.

Fire-roasted marshmallow covered Strawberries

(from Survival Life)

Stick a skewer through the strawberry, dip it in some marshmallow fluff, roast over the campfire, consume when cool. Easy and delicious!

Saturday Digest: More peachie treats

Earlier this week I gave you a delicious treat to deal with your abundant harvest of peaches. Here are a couple more options to try this weekend - delicious!

Easy Peach Dump Cake

(from Dine & Dish)

Ingredients

• 1 Large Can Peaches (I used a 29 ounce can and did not drain the juice)
• 1 yellow cake mix
• 1 stick butter

Instructions

1. Grease bottom of a 9x13 pan.
2. Pour in yellow cake mix (dry).
3. Pour can of peaches over cake mix.
4. Melt butter and pour over the top of the peaches and cake mix.
5. Bake in a pre-heated 350° for 40 minutes or until bubbly.

Peach and Fig Chutney

                   (From By The Season - adapted from The Union Square Cafe Cookbook)

Ingredients

• 1 pound ripe peaches, unpeeled
• 1 tablespoon fresh lime juice
• 1/2 pound fresh ripe figs, such as Black Mission
• 3/4 cup cider vinegar, premium quality, unfiltered if possible like this
• 4 tablespoons honey
• 1 1/4 teaspoons mustard seeds
• pinch of kosher salt
• 2 teaspoon pomegranate molasses
• 1 tablespoon minced Serrano chili

Instructions

1. Cut the peaches in half, remove the pits, and cut each half into 1 1/2 inch chunks. Toss the peaches with the lime juice and set aside. Remove the fig stems and quarter the figs lengthwise. Set aside.
2. In a skillet, combine the vinegar, honey, mustard seeds, salt, and pomegranate molasses. Place over moderate heat and reduce to a syrup, 6-8 minutes. Stir in the peaches and cook over low heat, covered, until softened but not mushy. This will take 5-15 minutes, depending on the ripeness of the fruit. Add the figs and chili and cook, covered, an additional 5 minutes.
3. Remove from the heat, transfer to bowl, and cool. Serve at room temperature or chilled.

Peachie

It's peach season in Virginia and this past weekend in the glorious VA countryside there were crates tumbling full with juicy, plump delights. So, what do do with this abundant harvest? Here are some peachie treats to make at home.

 Grilled Vanilla Bean Mascarpone Peaches with Salted Bourbon Caramel

(from In Sock Monkey Slippers)

Ingredients

Salted Bourbon Caramel Sauce
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tablespoons bourbon
• 1/2 teaspoon sea salt 

Vanilla Bean Mascarpone Peaches
• 8 ounces mascarpone cheese
• 1 vanilla bean or 1 teaspoon vanilla bean paste
• 3 to 4 freestone peaches
• Fluer de Sel, optional

Directions

1. Preheat a gas or charcoal grill to medium-high heat. Pour sugar and water in a saucepot. Bring to a rapid simmer over medium heat and swirl (don’t stir with a spoon) the mixture until the sugar is dissolved. Without stirring, let simmer until the color changes to light brown, about 5 minutes, then turn off heat. Slowly stir in cream until combined. Add bourbon and salt and stir until smooth. Set aside until needed.
2. Next, split the vanilla bean down the center with the tip of a sharp knife. Open to expose the seeds. Using the blade of the knife, gently scrape the beans out of the pod. In a bowl, stir to combine mascarpone and vanilla beans. Set aside till needed.
3. With a knife, slice the peaches in half and discard the seeds. Lightly brush the flesh with canola or grapeseed oil to prevent sticking to the grill. Place cut side down on the grill for 3 to 5 minutes until the peaches are warmed and lighly scorched.
4. Fill the peaches with a large spoonful of the vanilla mascarpone and place on a serving plater or in individual bowls.
5. If the bourbon caramel sauce is too thick reheat it slightly on low heat until it returns to the right consistancy. Spoon caramel over the peaches, sprinkle with a pinch of Fleur de Sel (optional), and serve. Store any remaining salted bourbon caramel sauce in the refrigerator for up to a week.

Saturday Digest: Delicious Steak

The Beloved and I LOVE steak. Juicy, tender, preferably done on the grill, it's the best way to savor Saturday night date night. I can't wait to try this salad - we may use sirloin inside of skirt steak but otherwise I'll be trying it as is. Enjoy your Saturday!

Arugula Skirt Steak Salad with Caramelized Pears, Pecans and Gorgonzola

(From Baker by Nature)

Serves 2 as a main course; 4 as starters or a part to a meal

Ingredients
For the Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola:
1 lb. skirt steak, excess fat trimmed
1 tablespoon olive oil
Salt and pepper, for seasoning (about 1 teaspoon per side of steak)
2 tablespoons unsalted butter
1/4 cup light brown sugar
2 large pears, cored and cut into medium-sized chunks
1 tablespoon granulated sugar

3/4 cup chopped pecans

4 ounces crumbled gorgonzola cheese
4 cups baby arugula, washed and patted dry

For the Mustard Vinaigrette:
1 tablespoon dijon mustard
3 tablespoons red wine vinegar
1/2 teaspoon sugar
1/3 cup olive oil
Salt and pepper to taste

Instructions
For the Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola:

Heat a large skillet over a  medium-high flame; add olive oil to skillet. When oil begins to simmer (you can test this by carefully placing a drop of water in the pan; if it sizzles ferociously, it’s ready), place steak in skillet and let it cook for 5 minutes. Turn it and cook for another 4 minutes (5-6 if you want more medium than medium-rare). Transfer meat to a large cutting board and let rest for 10 minutes before slicing. Prepare the rest of your ingredients while it’s resting.

Heat butter in a large skillet over medium flame. Once melted add brown sugar and stir until sugar is dissolved. Add pear chunks, stir, and then cook – stirring occasionally – for about 5 minutes, or just until the pears have released their juices and really softened up. With a slotted spoon (leaving behind as much sauce as possible) transfer pears to a clean plate.

Add pecans to the same skillet the pears were cooked in (keeping the pear juices and caramel in the pan!), and toss them in the caramel, cooking over medium heat for just 1-2 minutes. Remove pan from heat and working quickly transfer pecans to a plate covered in wax or parchment paper.
Once steak has rested for 10 minutes, slice meat against the grain into 1” strips.

Scatter arugula onto a large serving dish or platter. Arrange steak strips across the top, then add pears, pecans, and gorgonzola evenly around the platter. Lightly dress with vinaigrette, and serve at once.

For the Mustard Vinaigrette:

Whisk all of the ingredients together. Season well with salt and pepper and adjust ingredients to taste.

Watermelon Loves Feta

Miss O LOVES watermelon. She dribbles it down her shirt, rubs her sticky hands usually down my shirt and isn't bother in the slightest by red juice drooling down her chin and neck. It makes economic sense to buy a whole Watermelon rather than the chopped pieces in the store. Thankfully watermelon is a great partner for one of my favorite cheeses - Feta. Here are some ideas for all that lovely jubbly fruit and it's salty partner.

Watermelon and Feta Salad

 (From One Little Project at a Time)

Ingredients:

• 1/2 a watermelon, so about 4 lbs worth (and yes, I used our baby scale to weigh it!)
• 1 small package of feta cheese, crumbled (about 4 to 6 oz)
• 1/4 of a white onion
• 2 Tbsp balsamic vinegar
• 3 Tbsp olive oil
• 2 Tbsp of chopped fresh mint leaves
• salt and pepper to taste

Cut the watermelon into bite size cubes.  Slice the onion as thin as you can get it and add it to the watermelon.  Crumble the feta on top. For the dressing, mix together the balsamic vinegar, olive oil, salt, pepper and mint leaves. Add the dressing to the salad and toss gently until the salad is coated. Serve immediately (although I have to say that the leftovers are delicious the next day).

Strawberry Watermelon and Feta Salad

(From FoodieCrush)

Serves: Serves 4 as appetizer, 2 as main course

Ingredients:

• 3 cups seedless watermelon, chopped into ½ inch pieces
• 3 cups strawberries, sliced
• ¼ red onion, sliced very thinly
• 4 cups spicy arugula
• ¾ C fresh basil, chiffonade (optional)
• ½ C crumbled feta cheese or more to taste
• ⅓ C fruity extra virgin olive oil
• 1½ T balsamic vinegar
• 1 tsp agave syrup or to taste
• Salt and freshly ground pepper to taste

In a large bowl, gently combine first five ingredients. Mix together olive oil, vinegar and agave and taste for sweetness and dress strawberry mixture. Top with feta cheese, salt and pepper and serve.

Watermelon and Feta Guacamole

(From Two Peas and Their Pod)

Serves 4

Ingredients:

• 3 large ripe avocados
• 1/3 cup chopped fresh cilantro
• 1/4 cup chopped red onion
• 1 small jalapeño pepper, seeded and finely chopped
• 2 tablespoons fresh lime juice
• 1/3 cup crumbled feta cheese
• 1 cup diced watermelon
• Coarse salt and freshly ground pepper, to taste
• Tortilla chips, for serving

Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in a bowl. Smash avocado with a fork until desired consistency. Add the cilantro, red onion, jalapeño, lime juice, feta cheese, watermelon, salt, and pepper to the bowl. Stir to combine. Serve immediately with tortilla chips.

(I found out after I posted this blog that Monday August 3rd was National Watermelon Day! Who knew!!)