Tag Archives | High Summer 2015 Recipes

Lavender Lemonade

lavLemonade

Courtesy Emily’s Café and Catering Pennington

1 quart simple syrup (Combine 1.5 quarts of water to 6 cups of sugar.
Cook over low heat until reduced to about 1 quart of thick syrup. )
1/2 pint dried local lavender
1.5 gallons of freshly squeezed lemonade, made with 4.5 quarts of water and 1.5 quarts of freshly squeezed lemon juice

After making the simple syrup, remove from heat and add the half pint of dried local lavender to the warm (but not piping hot) simple syrup. Steep for an hour, strain over the 1/2 pint of honey, and stir. This yields a concentrated honey lavender syrup. Add the honey lavender syrup to the lemon juice to taste. Serve over ice. Makes a little over 1.5 gallons.

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Fluke Crudo

flukeCrudo

Serves 4

Lemon Vinegar (recipe below; note this should be made well ahead of time)
1 12-ounce fluke fillet
2 tablespoons sea salt
2 tablespoons sugar
2 large sheets kombu seaweed (must be as wide and as long as fillet)
1 cup good sake
2 stalks celery
½ cup pistachios, toasted and rough chopped
Sea salt (Sanchez uses house-made sea salt from local waters, but any good sea salt will do)
Olio Verde or any other good olive oil
Espelette pepper
Baby arugula

LEMON VINEGAR

Cover the peels of 3 lemons with 1 pint of rice vinegar and bring to a boil. Remove from the heat and allow to cool. Transfer to a sealable jar and leave for 2 weeks.

FLUKE CRUDO

Choose the best fillet of fluke you can find; make sure it is clean of any bones, skin, scales and blood. Mix together the equal amounts of salt and sugar. Place a sheet of kombu onto a half-sheet pan and drizzle on some of the sake so it dampens the seaweed. Sprinkle some sugar-and-salt mixture to lightly coat the kombu. Place fluke fillet on top and season again with sugar-and-salt mixture. Cover completely with the other sheet of kombu and once again drizzle sake onto seaweed to dampen. Refrigerate for 1½ hours.

Shave the celery stalks with a peeler and store in ice water.

Remove fluke from kombu and pat dry. Slice the fluke into ¼-inchthick pieces and arrange flat onto 4 chilled plates, roughly 3 ounces per portion.

Drain the celery of all water and ice, and season in a bowl with pistachios, sea salt and lemon vinegar. Arrange celery and pistachios on the fluke; drizzle any remaining dressing from bowl over fluke.

Finish dish with olive oil, sea salt, Espelette pepper and baby arugula.

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Sickles’ Blackberry Cobbler

Courtesy Sickles Market

Blackberries are one of New Jersey’s original fruits: they are native and grow wild in much of the United States. (A favorite of settlers, they helped the Pilgrims get through their first summer.) At Sickles Market in Little Silver, the blackberries they offer are still grown on the same family land that has been farmed for 350 years.

sicklesBlackberryCobbler
Photograph: courtesy of Sickles Market

Serves 6

½ cup butter
3 cups blackberries
1½ cups sugar
¾ cup flour
2 teaspoons baking powder
Pinch of salt
¾ cup milk

Preheat oven to 350°. Put butter in a deep baking dish and set in oven to melt. Mix blackberries with ½ cup sugar. In a separate bowl, stir up batter of 1 cup sugar, flour, baking powder, salt and milk. Pour over melted butter. Do not stir.

Place sugared blackberries over batter and bake for 1 hour. Batter will rise to the top during baking and turn brown and crisp when complete.

Serve with your favorite vanilla ice cream or whipped cream.

Sickles Market
1 Harrison Ave., Little Silver
732.741.9563
sicklesmarket.com

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