Posts Tagged ‘summer’
blueberry crumb bars
I have had quite the dilemma this summer.
Summer produce is quite possibly the best thing about the season. And other than just eating the fruits and veggies raw, baking is the next best thing. However, when choosing my new apartment I went for style over practicality (“It’s ooold and pretty and look at the crown moldings and who cares if there’s no AC in the kitchen?”). It didn’t seem like a big deal at the time, but 3 months later I’ve realized just how horrible and downright impossible it is to use your oven in a windowless room when it’s 95° outside. Woe.
But I woke Saturday morning to cloudy skies and mid-70′s temperatures, knowing I wanted to make something for my coworker Robin’s summer party that night, and jumped on the chance to bake. Since blueberries are gloriously cheap right now and simplicity is the best approach to summer fruit, I decided to make these easy and delicious crumb bars which honestly have ingredients almost any average kitchen will have (minus the fruit). Buttery and sweet crumb layers with tart and juicy blueberries in between, these will be a hit at any party or just serving yourself.
pimm’s cup
Everyone seems to be choosing the Pimm’s Cup as their favorite summer drink this year. Not me. Pimm’s is my favorite anytime drink. I don’t discriminate based on season.
It is incredibly refreshing and bubbly and has citrus garnish, making it the ideal summer cooler, but the underlying pungent, almost spicy nature of the cocktail also makes it one of my favs for fall…winter… and even spring. Pimm’s No. 1 is a gin-based liqueur infused with spices, fruit, and botanicals. Combine it with ginger ale and some thin slices of cucumber (plus lemon and orange for me), and you’ve got a Pimm’s Cup.
I love cocktails like this because they’re simple, require no special tools, and can easily be served for a crowd. Just muddle some slices of citrus and cucumber, add the Pimm’s, and top with with ginger ale. Sip. Savor. Sigh.
vietnamese coffee ice cream
One of my all-time favorite food memories is the first time I tried Vietnamese food living in Chicago. I had pho tái, shrimp summer rolls, and then at the end of the meal, my very first Vietnamese coffee. I saw another patron being served with the traditional single-serve drip and after much oohing and ahhing, got one for myself.
The flavor was potent, so absolutely sweet but bold and intoxicating, I was hooked. It quickly became one of my favorite treats (and still is), so when I saw this ice cream recipe, I about died.
Not only is it the easiest ice cream I’ve ever made (ok, second easiest), but it really is one of the tastiest. Using the naturally thick texture of sweetened condensed milk, no custard or tempering is necessary (yessss!) and the flavor is just beyond wonderful. If you’ve ever been intimidated by your ice cream machine or the process, this is the dish for you.
strawberry wonton sandwiches
This dessert is a total cheat. It’s honestly like breakfast for dessert to me because I have Greek yogurt w/strawberries, honey, and nuts for breakfast practically every day. Yet the idea of changing the vehicle, adding more crunch, and sort of morphing it into a really refreshing and easy summer dessert seemed divine. Especially since you can crisp the wontons far in advance and then just assemble come dinnertime.
I’d serve this dessert with a nice glass of chilled rosé or really good coffee (and maybe dip an extra wonton or two in it…) paired with a summer breeze.
zucchini ribbon salad
A quick Friday post for a quick Friday dinner!
These zucchini and squash ribbon salads are so hot right now. (Hansel… so hot right now).
It’s a super easy and refreshing dish using summer’s best produce and it gets bulked up with some toasted pine nuts and creamy goat cheese, 2 of my favorite things. You can easily throw this together in a few minutes and if you want to be super ambitious, make it the side to a great piece of grilled chicken or a steak. Either way, it’s good (and easy) eats.
