Backyard barbecues, parades, parties, potlucks – summer’s almost here!
Memorial Day “was always the kickoff of summer growing up,” recalled executive chef Fred Duerr of Rising Sun Inn in Franconia. “Then you can go to the Jersey Shore.”
But first, he’s planning a weekend picnic to celebrate the season.
“We cook burgers and steaks, and have corn on the cob,” said Duerr, who shared grilling tips like “always have a cool spot on the grill.”
“If it gets cooking too fast, you can just slide it over,” he explained.
Another trick: Start meat on the grill and finish cooking in the oven. That’s how executive chef Chris Blank makes his oriental London broil, after marinating it for two days.
“You’re searing in the juices that way. It won’t dry out on you or overcook,” said the owner of J&A Gourmet in West Chester. “It’s very nice, very flavorful.”
Blank serves it chilled and thinly sliced with rolls, lettuce, tomato, creamy horseradish sauce or hot and sweet mustard.
“You can also substitute flank steak if you wanted to,” he added. “Any of your typical picnic salads go really well with it.”
Try Duerr’s tomato, mozzarella and basil salad or two summertime sides from Patricia Brett, co-owner of Kimberton Whole Foods: easy cucumber radish salad and ginger peanut slaw.
“It’s a Thai type of flavoring because of the peanuts and ginger together,” she described. “You have something crunchy. You have something sweet. You have something spicy. You have something soft, salty. It touches all your taste buds.”
For dessert, Brett likes strawberry rhubarb upside-down cake for a twist on tradition.
“It’s the same concept as pineapple upside-down cake,” she said. “It makes a pretty presentation, and it’s delicious. I would recommend serving it with vanilla ice cream.”
Chilled Oriental London BroilIngredients
11/2 to 2 pounds London broil (can substitute flank steak)
1 cup vegetable oil1/2 cup soy sauce or teriyaki sauce
1 tablespoon sugar1 teaspoon fresh garlic
1/2 teaspoon finely chopped fresh ginger OR 1 teaspoon powdered ginger
InstructionsMix together oil, soy sauce, sugar, garlic and ginger to make marinade. Place beef in bag and pour in marinade. Refrigerate for a total of 48 hours, turning every 12 hours.
Take the meat out of the marinade and pat dry. Reserve marinade. Grill and sear meat for 3 to 5 minutes on each side. Finish cooking in a 350-degree oven with a little of the marinade for 15 minutes to achieve medium-rare. Eat it hot or let it chill, cooling completely before slicing.
Recipe courtesy of J&A GourmetStrawberry Rhubarb Upside-Down Cake
This recipe is designed for the gluten-free diet. It can easily be made with unbleached wheat flour.
Bottom layer ingredients (Which will become the topping!)
4 tablespoons butter3/4 cup brown sugar
1/3 cup sliced almonds1 pint strawberries, topped and halved
3 cups rhubarb, sliced about 1/2-inch thick
Cake batter ingredients1/2 cup butter
1 cup sugar2 large eggs1/2 cup milk or apple juice
1 teaspoon gluten-free vanilla extract
11/2 cups Bob’s Red Mill “1 to 1” gluten-free flour mix
2 teaspoons baking powder1/2 teaspoon salt
InstructionsPreheat oven to 350 degrees. Butter or spray a 9-inch wide, 2-inch deep cake pan. Slice the strawberries and rhubarb. In a small saute pan or pot, melt together the butter and brown sugar. Pour into cake pan. Swirl to spread evenly. Sprinkle almonds overtop. Press in strawberry halves in concentric circles or any pattern that pleases your eye. Scatter rhubarb evenly over toppings.
Melt the 1/2 cup butter in the pan or pot. Meanwhile stir together the flour, baking powder, sugar and salt in a medium bowl. Make a well in the center, add eggs, milk or juice, butter and vanilla. Stir together just until combined.
Spread batter over topping in cake pan. Smooth the top, and bake at 350 degrees for about 45 minutes, or until tester comes out clean. Set on rack to cool for 5 minutes and then invert onto serving plate. Shake pan gently to loosen all the toppings. (You can always lift ant sticky bits out with a fork and place on the cake.) Serve warm or allow to cool. Delicious with vanilla ice cream! This cake keeps well, covered loosely at room temperature, for several days.
Recipe courtesy of Patricia Brett, Kimberton Whole Foods
Easy Cucumber Radish SaladIngredients
2 cucumbers, thinly sliced2 or 3 watermelon radishes, thinly sliced
1/2 small red onion, thinly sliced
1/4 cup extra-virgin olive oil2 small limes, juiced
1/4 cup chopped flat leaf parsley or cilantro
Coarse sea saltFreshly cracked black pepper
InstructionsSlice vegetables and toss into a serving bowl. Mix and add dressing ingredients. Add salt and pepper to taste, about 3/4 teaspoon each.
Recipe courtesy of Patricia Brett, Kimberton Whole Foods
Ginger Peanut SlawIngredients1 small head of cabbage (green, red, or napa)
2 large or 4 small watermelon radishes
4 scallions1/2 cup dry-roasted peanuts
1 tablespoon grated fresh ginger
1 shallot, finely chopped4 tablespoons peanut butter
1/4 cup rice vinegar3 tablespoons tamari
3 tablespoons raw sugar or maple syrup
1/4 cup safflower or other mild oil
1/2 teaspoon crushed red peppers (optional)
InstructionsSlice all the vegetables thinly. Toss in a serving bowl with the peanuts. Blend together all of the dressing ingredients. Gently mix dressing in with vegetables. Top with extra peanuts if you like. Can be made with other nut butter and nuts, such as cashews or almonds.
Recipe courtesy of Patricia Brett, Kimberton Whole Foods
Tomato, Mozzarella & Basil Salad
Ingredients8 ounces fresh mozzarella balls, sliced
3 cups fresh baby greens3 tomatoes, sliced
2 tablespoons of fresh basil, chopped
Dressing1/4 cup olive oil3 tablespoons balsamic vinegar
1/4 teaspoon salt1/2 teaspoon Dijon mustard
Pepper, to tasteInstructionsMix vinegar, mustard, salt and pepper together. Add oil and blend well. Place greens on plate, tomato slices on top of greens, cheese slices on top of tomato slices. Drizzle dressing over salad. Garnish with fresh chopped basil.
Recipe courtesy of Rising Sun Inn
Sip of summerCelebrate the unofficial start of summer with sangria slushies.
“They’re nice summertime or party-style drinks,” described Matt Beauchesne of Chaddsford Winery, which hosts a Memorial Day Beach Bash.
The 3-day event features food, music and, of course, “lots of wine.”
“We’re offering a relaxing alternative to the beach,” he added. “It’s just going to be a good time.”
Sangria SlushiesThese are just delicious at a party or any gathering of friends!
Ingredients1/2 to 1 bottle of Chaddsford Sangria
1 can frozen lemonade concentrate
IceInstructionsFill blender 1/3 with ice. Pour in Chaddsford Sangria and frozen lemonade concentrate. Mix/crush into slushy consistency and pour into glasses. Yum!
Recipe courtesy of Chaddsford Winery
