Mixed Berry Scones from Alice’s
Rochelle’s Chocolate Chip Cookies
From Cook’s Illustrated:
- 2 pounds eggplant (about 2 large globe, 5 medium Italian, or 12 medium Japanese)
- 1 tablespoon lemon juice
- 1 small clove garlic , minced
- 2 tablespoons tahini
- 1 tablespoon extra virgin olive oil, plus extra for serving
- 2 teaspoons chopped fresh parsley leaves
Poke eggplants all over with a fork.
Grill eggplants until skins darken and wrinkle on all sides and are uniformly soft when pressed with tongs, about 25 minutes for large globe eggplants, 20 minutes for Italian eggplants, and 15 minutes for Japanese eggplants, turning every 5 minutes and reversing direction of eggplants on grill with each turn. Transfer eggplants to rimmed baking sheet and cool 5 minutes.
Set small colander over bowl or in sink. Trim top and bottom off each eggplant. Cut eggplants lengthwise and use spoon to scoop hot pulp from skins and place pulp in colander (you should have about 2 cups packed pulp); discard skins. Let pulp drain 3 minutes.
Transfer pulp to food processor. Add lemon juice, garlic, tahini, 1/4 teaspoon salt, and 1/4 teaspoon pepper; process until mixture has coarse, choppy texture, about eight 1-second pulses. Adjust seasoning with salt and pepper; transfer to serving bowl, cover with plastic wrap flush with surface of dip, and refrigerate 45 to 60 minutes. To serve, use spoon to make trough in center of dip and spoon olive oil into it; sprinkle with parsley and serve.
Adapted from Cook’s Illustrated:
- 2 1/2 pounds peaches , pitted and cut into 1/2 inch-thick wedges
- 5 tablespoons peach schnapps (only use if peaches are not in season)
- 4 teaspoons lemon juice
- 6 tablespoons plus 1/3 cup granulated sugar
- 1 cup (5 ounces) all purpose flour
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup packed (3 1/2 ounces) light brown or dark brown sugar
- 2 large eggs
- 8 tablespoons unsalted butter , melted and cooled
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon plus 1/8 teaspoon almond extract
- 1/3 cup panko bread crumbs , finely crushed (optional; use only if there is peach chunks in step 2 are still liquidy after baking)
- Preheat oven to 425 degrees. Line rimmed baking sheet with parchment paper and spray with vegetable oil spray. Toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.
- Cut remaining peach wedges crosswise into thirds. Toss chunks with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.
- Spray 10-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.
- Transfer half of batter to prepared pan; using offset spatula, spread batter evenly to pan edges and smooth surface. If using bread crumbs, sprinkle over cooled peach chunks and and toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Gently spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.
- Bake until center of cake is set and toothpick inserted in center comes out clean, 35 to 40 minutes. Transfer pan to wire rack; cool 5 minutes. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.
Adapted from: New York Times
- 1-1/4 cups watermelon cubes (~1” cubes)
- 1 large English cucumber, peeled
- 1/4 cup lemon juice
- 1/8 cup agave nectar (adjust to desired sweetness)
Juice watermelon and cucumber in juicer. Combine juice with other ingredients in a cocktail shaker. Shake well and serve over ice. Garnish with cucumber rounds or peels.
- ~1.5 cups San Marzano tomatoes, seeded and diced
- 8 leaves of basil, chopped
- 1 clove garlic, pressed
- 1/2 tsp. salt
- 2 Tbsp extra virgin olive oil
- 1/8 cup red onion, diced
- loaf of French or Italian bread
Mix all ingredients. Slice bread into 1/4 inch slices and toast until crispy. Spoon tomato mixture on top of toast.