Your Summer Recipes

By Sandy Hu
The latest from Inside Special Fork

Each summer, Special Fork goes on hiatus in August, returning after Labor Day. So, this is our last post for the summer. We will return on Monday, September 11.

Steve and I always take our traveling vacation in the spring or fall. This year, if you’ve followed my blog posts, Instagram or Twitter feed, you know we were in the South of France and Turin, Italy, visiting food markets and eating great meals.

August is a staycation time for us. A time to chill and regroup. We are fortunate to live in an area where there are lots of destinations for day trips—the Napa Valley, St. Helena, Monterey and more. It’s also time to visit museums, putter in the garden and do home projects.

To ensure that you are set for your culinary needs for the rest of summer, here are some links to Special Fork recipes from our archives and recipe database:

Drinks:

• Plum Cocktail by Lori Powell is a fruit sparkler dressed up with Prosecco.
• Sparkling Meyer Lemonade by Katie Barreira is a refreshing, non-alcoholic drink, made bubbly with sparkling water.
• Summer Sangria is my favorite summer cooler.

Appetizers:

• Deviled Eggs, one of our earliest posts by Lori Powell, features a basic recipe for stuffed eggs and variations. I’ve found that the best way to hard-cook eggs for easy peeling is to steam them in a steamer basket for about 12 to 15 minutes, then drain and put the eggs in an ice water bath before peeling. It’s worked for me every time. (Be sure the pot is steaming before adding the eggs and setting your timer.)
• Cool and tangy, Gazpacho whets the appetite on a sluggish summer day. Andrew Hunter shares his version.
• Tapenade, a purée of olives, is a classic spread from the South of France. Serve with crackers or crostini and transport yourself to Provence.
• White Bean Dip with Pistachio and Cilantro boasts bright, fresh flavors and takes mere minutes to make. Serve with fresh vegetables dippers to capitalize on summer’s bounty.

Good to Grill:

• Vietnamese Style Grilled Pork and Lettuce Wraps  are made by marinating and grilling pork chops, slicing the meat, wrapping in lettuce leaves with fresh herbs, and serving with a zesty dipping sauce.
• Grilled Shrimp with Lime-Cilantro Marinade makes a celebratory main course for two. Add more shrimp for more guests.
• Steve’s Spicy Lamb Wrap with Grilled Onion and Peppers is inspired by shawarma, a scrumptious Middle Eastern wrapped sandwich of grilled meat.
• Yakitori is a Japanese classic. Dip chicken skewers in a traditional basting sauce and grill them to fragrant, caramelized goodness.

Side Dishes:

• Panzanella, Tuscan bread salad, combines summer’s fresh vegetables with toasted baguette cubes. Recipe by Zoe McLaughlin.
• Watermelon, Cucumber and Feta Salad by Andrew Hunter is a light and lovely choice to accompany your next barbecue.
• Beet and Butter Lettuce Salad by Ben Mims is a great way to use fresh beets, which is in season now through late fall.
• Melon and Prosciutto Salad by Marilyn Hunter makes good use of summer cantaloupe and honeydew melon in an antipasto-inspired salad.

Desserts:

• Rich Espresso Brownies by Lori Powell are dense, chewy and delicious. A “must have” for every picnic.
• Cardamom Shortbread Cookies by Ben Mims is another mouthwatering, easily transportable dessert. Experiment with different spices, if you like.
• Summer Fruit Shortcake can be made with strawberries, peaches or any other fruit. Make the dough ahead of time and freeze; bake off just before serving.
• Grilled Peach Sundaes is an updated version of the classic Peach Melba. Be sure you use freestone peaches, varieties where the pit separates easily from the peach; rather than the clingstone type. Recipe by Andrew Hunter.

Hope you have a fabulous summer! See you in September.

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