Concord grapes are finally here in NYC. To me, they always signify the end of Summer and beginning of the Fall/Winter season. Although people are already complaining about how cool it is in New York (I'm loving it), I know everyone feels revitalized by the back-to-school season. There is an air of optimism about a new season, much like a new year. It's a time to stop vacationing and get back to work (and we're all kind of relieved to do so).
I took note from my own concord grape lemonade and did a simple frozen dessert. Although this recipe could not be simpler, the flavors are SO potent and seriously addicting. Go grab some concords while you can and maybe some new No. 2 pencils while you're at it.
CONCORD GRAPE & LEMON ZEST POPSICLEs (gluten-free, vegan) Makes 6 popsicles
- 12 oz. concord grapes, rinsed
- 1/4 cup granulated or coconut sugar
- 1 large lemon, juice and zest
Add all ingredients to a food processor. Pulse until combined well and pureed. Drain mixture through a fine sieve into a medium size bowl.
Pour mixture carefully into popsicle molds. Freeze for about 20 minutes, add wooden sticks, then continue freezing for 10-24 hours before eating.
ON THE MENU: Pistachio Pesto Pasta + Leek & Fava Bean Socca
PISTACHIO PESTO PASTA WITH SWEET PEAS (Gluten-free) Serves 4
- 1 cup pistachios, shelled
- 1 garlic cloves, shelled and smashed
- 1/3 cup + 1 tablespoon extra virgin olive oil
- 1/2 lemon, juice and zest
- 1 (heaping) cup basil, washed and packed
- 1/3 cup parmigiano reggiano, finely grated
- 12 oz. pasta, spaghetti or linguini
- 1 cup sweet peas, defrosted
In a food processor, add 1 cup of pistachios and grind into a "flour" or as textured as you'd like the pesto to be. Slowly add olive oil and pulse until well combined. Then add garlic cloves, salt, lemon juice, zest and basil and parmigiano reggiano. Pulse until a well paste and bright green. Set aside.
Add frozen sweet peas to a colander. Rinse with luke warm water for 5 minutes or until thawed and defrosted.
In a large saucepan, add 3 quarts of water with 1 tablespoon of salt. Bring to a boil before adding in 12 oz. of spaghetti. Stir often and cook uncovered at a rolling boil for 10-12 minutes or until pasta is tender. Drain pasta, but reserve 1/3 cup of pasta water.
In a large serving bowl, combine drained pasta, pasta water and a drizzle of olive oil. Stir in pesto until pasta is evenly coated. Fold in sweet peas. Garnish with lemon zest , fresh pepper and more parmigiano reggiano.
Chickpea and Fava Bean Socca with Leek, Marjoram and Thyme (Gluten-free, Vegan) Serves 2-4
- 1 cup chickpea & fava bean flour
- 1 teaspoon sea salt
- 5-6 tablespoons olive oil
- 1 leek, chopped
- 1 tablespoon fresh marjoram, minced
- 1 tablespoon fresh thyme, minced
- 1 cup lukewarm water
- Freshly ground pepper
Heat oven to 450 degrees. Sift chickpea flour into a bowl with salt and pepper. Slowly whisk in lukewarm water, making sure to eliminate all lumps. Stir in 4 tablespoons of olive oil. Let this mixture stand in warm spot covered (can be for as long as 12 hours!) Note Batter should be the consistency of heavy cream.
Preheat skillet or cast iron in your hot oven with 2 tablespoons of olive oil. In the meantime, stir in leek and herbs to socca mixture. Carefully remove hot pan and pour in batter evenly. Top with sea salt, fresh pepper and more herbs. Bake for 12-15 minutes or until edges are browned and firm.
Let cool for 15-20 minutes before eating. Serve and top with side salad for extra boost!
MASCARPONE VANILLA PARFAIT WITH PLUM COMPOTE & PISTACHIO
Summer produce is seriously bountiful right now. I've recently subscribed to Quinciple, the wonderfully curated farm box and I can say it's inspiring my home cooking more than ever. With all the amazing produce, I find myself struggling to eat all of it before they overripen. This predicament (?) has led me to many summer fruit compotes which are the easiest way to do away with overripe fruit. It takes almost no effort at all, minimal ingredients and let's you release the guilt of throwing away your neglected produce.
As I'm continuing to relish in the simplicity of summer flavors, I'm doing a lot of no-bake desserts. I'm loving homemade popsicles (post to come!) and super simple fruit desserts (like this magical chocolate coconut oil shell, which is also amazing with frozen pineapple). This mascarpone parfait is just decadent enough to feel completely indulgent while remaining a perfect summer staple.
MASCARPONE VANILLA BEAN PARFAIT WITH PLUM COMPOTE AND PISTACHIO DUST (Gluten-free)
Lemon, mint and plum compote:
1 lb. overripe plums, chopped + pitted
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons sugar
Bring all ingredients to a boil, reduce and simmer for 25-30 minutes or until thickened. Set aside to cool.
2 oz. shelled pistachios, ground very finely
1/2 lb. mascarpone cheese
2 tablespoons sugar
1 vanilla bean, de-seeded
1. While compote cools, whisk together mascarpone, sugar and vanilla bean in a medium prep bowl. Store in refridgerator to cool.
2. Add pistachios to a food processor and pulse until finely ground. Set aside.
3. Once compote has cooled, parfaits are ready to assemble. Spoon mascarpone cream into small ramekins or cups and layer compote and pistachio. This will make approximately 4 very decadent parfaits. Sprinkle top with pistachio dust and serve immediately.
