The Last Hurrah for Summer Desserts
and thinking about cooking, week of August 26
Labor Day weekend is next weekend, are you as surprised as I am? If, like me, you’re a baker, it’s time to think about one last summer dessert. Now’s the time. What will it be? Kamut shortcakes with mascarpone (or crème fraîche) whipped cream?
You can find the recipe on my blog, RiPE Food & Wine, or in Edible Bozeman’s recipe archives (a fantastic cooking resource for every season, if I don’t say so myself).
Or a peach and blueberry pie, one of my favorite fruit combinations:
Or perhaps a cherry galette with or without ice cream…
or this divine fior di latte gelato which I adapted from David Lebovitz’s Fleur de Lait in his book, The Perfect Scoop.
Thinking about cooking, week of August 26
Here’s my cooking notepad for this week. As always, a work in progress as I wrap my head around everything that’s going on and shift as things come up. I’m feeling the end of summer this week, even though my tomatoes have just begun to ripen out in the garden. I haven’t yet had a proper BLT this summer, so that’s floating in my mind, possibly for dinner as husband is out fishing today and it’s just my son and I, and I ate the shrimp escabeche and lemon beans (hanging around from last week) just now for lunch (so good together!) so might not want them for dinner too. We shall see. There’s one serving leftover of the posole I made Sunday night, so that may come into play for my son and I get polenta with tomatoes!
It has become fresh produce season around here, and the beans are just glorious out in the garden. They are delicious just blanched, but this green bean salad with feta has been a favorite of mine since I did a cooking class with Laura Chenel when she was just starting her goat herd:
Oh! And you might like this French potato salad for Labor Day:
That’s all for now. I hope you enjoy these posts and peeks into my kitchen. Happy Cooking!
