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.
BLUE HILL FARM
I spent part of my weekend finally visiting Blue Hill at Stone Barns in Pocantico Hills, NY. The farm is just 50 minutes outside the city (without traffic ie. never actually 50 minutes), but well worth the trip. (You can also take the Metro North!) The property is gigantic -- full of greenery, livestock and rolling hills. It's absolutely beautiful and especially breathtaking when you realize your normal view is often the complete opposite. Luckily, guests are allowed to take self-guided tours, so you can spend the afternoon getting lost in the terrain. We visited lots of farm animals (my favorite part) and spent way too much money on overpriced weck jars and organic linens in the beautiful gift shop. The restaurant, located on the property, offers an eight or twelve course "farmer's feast" with no menus, only true farm-to-table food. Instead, we opted for a quick snack at the Blue Hill Cafe, which features farm-fresh salads, snacks, coffee, etc. Although we only spent 2-3 hours there, it was wonderfully refreshing and I recommend anyone visit if they haven't already. Just be prepared for the depression you'll feel after arriving back in the city sans sheep and pigs.
PICNIC PANZANELLA WITH HEIRLOOM TOMATO & WATERCRESS
I don't know what it is about panzanella that I love so much. I constantly forget it exists and then remember and become in awe of it's delicious simplicity. For this Fourth of July, I'm opting for a picnic instead of a bbq (not by choice, let's be real), but a panzanella works wonderfully for either. It's the perfect summer sandwich disguised as a salad. Eat this immediately, share with others and let it soak up some of your day drinking. Happy 4th!
BTW -- For all you people who use RSS feeds, I'm sorry for your loss (Google Reader), but please follow me on BlogLovin' instead!
Picnic Panzanella with Heirloom Tomatoes, Cannellini beans, Watercress and Garlic Dijon Dressing (Gluten-free, Vegan) Serves 4
- (15 oz.) can cannellini beans, drained
- 2 small garden cucumbers, cubed
- 2 heaping cups heirloom cherry tomatoes, halved
- 5 bread slices (gluten-free or otherwise)
- 2 garlic cloves, one whole + one minced
- 1 tablespoon olive oil
- 8 oz heirloom tomatoes
- 1 cup watercress
- 1/2 lemon, zest and juice
- Maldon sea salt, to taste
- Fresh ground pepper, to taste
Preheat over to 400 degrees. Add bread slices to foil-lined baking sheet and bake until charred and browned. Rub with raw garlic clove and sprinkle with sea salt. Set aside to cool.
In a large mixing bowl, combine cubed cucumber, 1 garlic clove (minced), tomatoes, lemon zest and juice, and white beans.Cut charred bread into cubes and add to large bowl. Fold in bread, watercress and dressing, making sure to coat everything well. Sprinkle with sea salt and fresh ground pepper. Serve immediately!
Everyday Garlic Dijon Vinaigrette
- 2 tablespoons dijon mustard
- 2 tablespoons balsamic vinegar
- 2 teaspoon lemon juice
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon maldon sea salt
- 1 garlic clove, minced
In a small mason jar or bowl, whisk together dijon, vinegar, lemon juice, olive oil and sea salt. Add minced garlic and stir very well, or if using a mason jar, shake very well until emulsified.