This is one of the countless number of "classic" mint julep recipes. It's a slight variation on a recipe handed down by Booker Noe, Jim Bean's grandson. There's no active muddling involved. Instead, the mint steeps in the simple syrup like tea. The julep mixture should keep fine for months, though we've never known it to last that long.
Today, I decided to brave my v-slicer once again. Maybe this salad isn’t worth losing a pinky finger over, but I certainly did enjoy the savory sweet combination for my lunch.
Read more about this recipe at Cook & Eat.
To pit cherries, make an incision along one side of the cherry and slip your fingernail under the pit to pull it out. The cherry will come back together, as if whole.
This recipe is part of the Barbara Kafka Dessert Anthology.
It isn’t imperative that you actually moor yourself above the pot to stir constantly, but the further this sweet, fragrant jam cooks down, the stickier it gets, so don’t forget about it. Smear it on toast or sandwiches, or if you’re feeling daring, scoop it onto vanilla or olive oil ice cream for dessert.
Read more about this recipe at hogwash.
Just barely sweet and with a clear rhubarb taste, this is the perfect beverage for when you don't want plain water but when regular soda or juice is just too much. You might want to add a squirt or two of lemon if the soda's too sweet.
Read more about this recipe at Coconut & Lime.
Apricot, Walnut And Quinoa Salad
Apricot, Walnut And Quinoa Salad
A quinoa salad is one of our favorite ways to use up fruit that might otherwise be neglected. Any stone fruit will work, as will grapes, apples and pears (though the last two might lose some color). Ripe apricots are best, but even unripe ones can add a nice, textured tartness to the salad.
This is one of my very favorite desserts even though it takes a little time to make. It is clear tasting and creamy, nothing like the glue that usually passes for lemon meringue pie. I have simplified things a bit by creating a crust that doesn’t need rolling; it just gets patted into place.
This recipe is part of the Barbara Kafka Dessert Anthology.
This is a simply beautiful dessert. It takes a long time to complete, but it's worth it if you have a day to keep watch before a big dinner party. The strawberries on top are striking.
This recipe is part of the Barbara Kafka Dessert Anthology.
The prevailing flavor of celeriac is celery, but a milder, nuttier flavor than the crispy stalks provide. Some people taste notes of anise. It’s in the same family as carrots, coriander, cumin, fennel, parsley and lovage.
Read more about this recipe at VeganYumYum.
Cherry And Nectarine Clafoutis
Cherry And Nectarine Clafoutis
Traditionally, clafoutis is a cherries-only dessert, but if you have stone fruit to use up, this is a great, easy way to do it. Clafoutis purists don't bother pitting the cherries. The stone is said to impart extra almond-ish flavor.
Chilled Cantaloupe Soup With Chives And Prosciutto
Chilled Cantaloupe Soup With Chives And Prosciutto
If you like, replace the lime juice with sweet wine in this simple, elegant starter. You can read more about this recipe on the Cookthink blog.
Watermelon Gazpacho With Jicama
Watermelon Gazpacho With Jicama
This simple, no-cook, make-ahead summer soup is the perfect starter for your July 4th barbecue. Refreshing and cool, with a touch of heat, it’s just the thing to warm up the taste buds for whatever’s on the grill.
This recipe comes from FoodieTots, and was the featured recipe for Root Source: Watermelon.
