|
|
 |
 |
|
|
|
|
|
|
Enjoy these seasonal recipes ~ Bon Appetit!
Mixed Summer Berries, Pomegranate Balsamic Drizzle with Warm Marshmallows 
Use this "marshmallow" meringue to top any fresh spring or summer berries. Plan on about ½ Cup of your favorite berries per serving.
Pomegranate Balsamic Drizzle:
1/2 cup balsamic vinegar
1/4 cup honey
1/4 cup pomegranate juice
Put in a heavy pot and reduce until syrupy a few minutes- don't let it reduce too much it may get a burnt flavor. Keep at room temp and use as drizzle for berries.
Swiss Meringue for Marshmallow:
6 oz. Sugar
3 Oz. Egg whites
Mix the sugar and egg whites together in a mixing bowl and whisk vigorously over a hot water bath on the stove until whites and sugar look thick and glossy. Transfer into a mixing bowl and whip on high until completely cooled to room temp. Portion berries into small serving bowl or cup. Drizzle a little of the balsamic syrup over the berries. Spoon meringue on top or put into pastry bag and pipe on top of the mixed berries. Brown the meringue with a crème brule torch.
Serve immediately.
Pan Seared Rainbow Trout With Warm Summer Tomato - Olive - Caper Salad
Yield: 4 entrees
Though my husband, Jonathan, and I are both chefs, I was raised in a family of athletes. We are into hot yoga, soccer, and Pilates. Eating well and choosing healthy meals has always been a priority for us. We cook together at Lisa Dupar Catering and our restaurant, Pomegranate Bistro. This dish is one of our favorites that landed on the menu at the height of summer tomato season and when the rainbow trout were hopping! This is easy, tasty, and healthy, what more could you ask for?
3 Yellow heirloom tomatoes
3 Red or Zebra Stripe heirloom tomatoes
1/2 C. pitted and sliced (in half) kalamata olives
1/2 C. capers, drained
1/4 C. chiffonade of fresh basil leaves
1/2 C. minced sweet summer onion (Walla Walla or Vidalia)
Sidebar: I’m from Georgia and my husband is from Washington State. We have a 10 year battle going over our favorite “state” sweet onion. You choose your favorite!
3 cloves of minced fresh garlic
3/4 C. extra virgin olive oil
1/4 C. balsamic vinegar
2 C. of baby spinach (1/2 C. per trout) – to toss just before serving
Salad:
Mix all of the above ingredients, except spinach, and let sit at room temperature until you are ready to serve the trout. This is best served within 1 hour after mixing.
Trout preparation:
Take one whole trout fillet per person and season with a sprinkle of your favorite seasoning. In large sauté pan, heat 1 Tbl. olive oil & 3 Tbls. fish or chicken stock together until just before the boiling point. Cook the trout, starting with the skin side up for about 2 minutes on each side. Repeat for each trout. With a slotted spatula, place trout in the middle of a dinner plate. Toss the “salad” with baby spinach leaves and spoon down the middle of the trout. Serve immediately. This is a rewarding meal after a great workout!
Summer Dungeness Crab Gazpacho
Yield: 6 - 8 appetizer portions or 3 entrée portions
2 C. red tomatoes diced
1/2 C. English cucumbers diced and peeled
1/2 C. celery minced
1/2 C. each yellow and red bell peppers diced
2 red jalapeños seeded and diced
1/2 sweet yellow onion diced
1 Tbsp FRESH garlic chopped
1 1/2 Tbsp FRESH Thai basil chopped
1 Tbsp chopped fresh tarragon
2.5 C. V-8 juice
1/8 C. FRESH lime juice
1 Tbsp lemon extra virgin olive oil
1 Tbsp white balsamic vinegar (or apple cider vinegar)
pinch of sea salt (you may not need this)
2 oz. FRESH Dungeness crab
Mix all ingredients together minus the crab. Use this soup as a base. Spoon into small flat soup plate. Sprinkle 2 oz. of fresh Dungeness Crab on top around in the bowl. Garnish with freshly chopped basil or a sprig of opal basil. You may add more crab if this is going to be an entrée.
Pickled Early Summer Bing Cherries
Fresh Spring Bings- pitted – fun times!
Distilled white vinegar (at least 5% acidity)
Sugar
- Place cherries in a VERY clean white food grade small plastic container.
- Cover them with vinegar. Weight the cherries down if you need to. Cover with plastic. Wrap, then seal with a lid. Date.
- Let stand in a cool place for 4 days.
- Drain off the vinegar and use for cherry vinegar.
- Place 1/3 of the cherries back in the plastic container. Cover with sugar.
- Repeat with the remaining cherries until well covered with sugar.
- Cover well with the lid and let stand in a cool place. Date.
Every two days, gently shake or stir up cherries in sugar with a CLEAN hand folding upwards to distribute the sugar. Date when this is done. Sugar will dissolve and form vinegary syrup. Cherries will look shriveled. In about a month the cherries will reabsorb much of the syrup and be ready to use.
Equipment: Use only very very clean jars or a very very clean food grade plastic container.
Ratio:
2 pounds of cherries
3 cups vinegar
4 cups of sugar
|
|
|
|
|
Heart Healthy
Breast Cancer Healthy