You may have heard of the Fuzzy Navel, an '80s-era cocktail, but have you ever tried a Buzzy Fuzzy Navel? A riff on the classic, made slightly less sweet and fizzy — or rather buzzy — by a splash of beer, this summery cocktail will quench your thirst and get your night (or day) off to the right start. Watch the video to see how it's made.
Perfectly ripe and juicy nectarines, peaches, and other stone fruit practically beg to be eaten by the bushel out of hand. But when a bowl of still-firm fruit sits in my kitchen, the wait for them to hit their sweet spot can be agonizing. Enter What Katie Ate, an inspiring Australian food blog and now a gorgeous cookbook by the same name — with an elegant (and easy) solution.
Nectarines transform from tough and overly toothsome to sweet and succulent when halved, drizzled with honey, and baked in a hot oven until tender. This brief turn in the oven is truly all that's needed to boost their flavor, but a sprinkling of almond praline and vanilla crème fraiche makes for an extraspecial touch. Serve them as dessert, for brunch, or at any time of day really; just make sure you try them while these glorious gifts of nature are in season. Once you're done devouring your fill, take a gander at what else lies between the pages of Katie Quinn Davies's What Katie Ate — it'll be worth your while.
Pop off the lid of a pint of Graeter's Summer Peach Ice Cream ($5 in stores), and you're greeted by a peachy-pink surface generously studded with chunks of the stone fruit. Dip your spoon in, and its true-to-life peaches and cream flavor washes over your mouth, urging you to take just one more bite. Refreshing, sweet (but not cloyingly so), and creamy, it's peach ice cream done right.
Can't make it into a Graeter's storefront? Don't worry about missing out: this Cincinnati family-owned favorite has expanded beyond its hometown, with pints available at select grocery stores countrywide, as well as online. We don't often find mail-order ice cream worth the expense of overnight shipping, but in this case, we wholeheartedly endorse the practice for this satisfying Summer treat — a six-pack of pints (the smallest shipping order available) makes for a great gift for Father's Day, birthdays, and more. Just make certain to try a scoop before the flavor's limited Summer run is over.
In this salad, fenugreek-studded cheese makes an appearance, adding contrast to tart greens that have been tossed in white balsamic vinaigrette. LaClare Farms makes an incredible aged, Gouda-style goat cheese with fenugreek that grates and shreds easily, so it's an ideal alternative to typical Parmesan used in salads. The fenugreek goat cheese, sweet peaches, and greens are a match made in heaven. Become a believer by trying the recipe for yourself.
The farmers market is in full swing and fresh tomatoes have just started to arrive on the scene — I can't resist buying several pounds each week. While I love classic salads like Caprese, I enjoy trying slightly more unusual combinations, such as this tomato and peach salad with tangy orange vinaigrette. I'm growing a small garden this year, thus I used a bunch of different varieties of basil and mint; don't be afraid of mixing your herbs to enhance the flavor of any dish! You could easily substitute the orange juice in the dressing with other fruit juices, so have fun experimenting. Keep reading for this incredibly simple salad recipe.
Fresh fruit from the farmers market is the best. And Sunday mornings (the day after the market) are perfect for a fresh and simple breakfast of fruit, yogurt and granola. For this quick meal I mixed together some fresh strawberries, raspberries, peaches and fresh figs. Mixed the fruit together and topped my fat free plain Greek yogurt with them, a little Everything Granola and a drizzle of honey. Not sure it gets much better than this.
Sounds tasty and healthy! I would like to eat like this every day of the week — not just Sundays — but weekday mornings can be hectic. I'm wondering what you all had for breakfast this morning, and whether it differed from what you ate for your morning meal over the weekend.
What will we be making? Peach-rosemary jam and classic dill pickles! If this sounds like fun to you, check out these recipes, after the break.