Summer Meals Make
Do you have any good summer recipes? Desserts and main meals?
I need something tasty and easy to make that will go down well with everyone. Ideas for breakfast, lunch, dinner or desserts! But mostly desserts please! Be creative and keep in mind one thing: it must be summery! Thank you thank you thank you! I will thumbs up everyone with a good answer. This will help so much! By the way it cant have nuts or fish, sorry! xxxxxxxxxxxxxx
I went to a party last weekend and promised a summertime dessert. And boy, did I deliver! Tried this recipe from epicurious.com. Not too hard to make if you have a food processor. My crust busted on the side and a lot of juice escaped, but it was still beautiful and delicious. I used nectarines and blueberries, but I think just about any combination of summer stone fruits and berries would work.
Rustic Nectarine and Blackberry Crostata with Cornmeal Crust
Makes 8 servings
Crust
1 2/3 cups all purpose flour
1/4 cup polenta (coarse cornmeal)
3 tablespoons sugar
1 teaspoon (packed) grated orange peel
3/4 teaspoon salt
14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup (or more) ice water
Filling and baking
1/4 cup sugar
1 1/2 teaspoons cornstarch
4 medium nectarines, each pitted and cut into 16 slices
1 1/2-pint basket blackberries
1/2 teaspoon vanilla extract
1 egg, beaten to blend (for glaze)
Raw sugar crystals
Vanilla ice cream
Crust:: Combine first 5 ingredients in processor and blend 5 seconds. Add butter; using on/off turns, blend just until butter is reduced to pea-size pieces. (To ensure a flaky crust, be careful not to overwork the butter.) Add 1/3 cup ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. (Can be made 1 day ahead. Chill. Let soften slightly at room temperature before rolling out.)
Roll out dough on lightly floured sheet of parchment paper to 14-inch round, turning dough occasionally to prevent sticking. Slide rimless baking sheet under parchment. Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 30 minutes.
Filling and baking: Stir sugar and cornstarch in medium bowl to blend. Mix in fruit and vanilla. Let stand until juices are released, stirring fruit occasionally, about 30 minutes.
Preheat oven to 375°F. Transfer baking sheet with dough to work surface. Let stand 8 minutes to allow dough to soften slightly if too firm to fold. Spoon fruit and juices into center of dough. Arrange fruit in even 10-inch-diameter layer in center. Brush 2-inch border of dough with egg glaze. Lift about 2 inches of dough border and pinch to form vertical seam. Continue around tart, pinching seam every 2 inches to form standing border. Fold border down over fruit (center 6 inches of fruit remain uncovered). Brush folded border with egg glaze; sprinkle with raw sugar.
Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes. Remove from oven; slide large metal spatula under tart to loosen from parchment. Slide tart onto rack. Cool 45 minutes. Serve warm or at room temperature with ice cream.
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