Enjoy Summer Now!

Summer days are ahead of us, are you ready for it? It is a time to enjoy the hot sun on your face. Have a few games of golf, tennis, go to the cottages, for a swim, summer fishing and just enjoy family and friends. It does not matter if it is during the days or the nights, what matters is you just take the time because summer time does not last long out here! I found the following on line and I have enjoyed them so I hope you will, too.

Enjoy, Milky

summer fruit fizz


Ingredients


Seeds from 4 cardamom pods
Finely grated zest and juice of 1 orange
8 tbsp Bonne Maman Peach Conserve
150ml Cointreau or Peach schnapps
2 ripe Peaches, halved, stoned and cut into thin wedges
2 ripe apricots, halved, stoned and cut into thin wedges
Fresh mint sprigs
75cl bottle sparkling dry white wine


Directions


1. Pound the cardamom seeds to a fine powder in a pestle and mortar. Transfer to a small saucepan and add the orange zest and juice and the conserve. Cook over a low heat until the conserve has dissolved. Stir in the Cointreau or peach schnapps and fruit and allow to cool completely.
2. Transfer all the fruit to an airtight container. Spoon the fruit into glasses, add mint sprigs and pour over the wine to serve.

marinated spelt with beetroot and watercress

Ingredients

5 tbsp olive oil 

1 tbsp of mixed chopped fresh herbs, such as parsley, chives, summer savoury, tarragon

1 young raw beetroot washed well 

1 bunch of watercress or landcress (small sprigs are best) rinsed and dried in a salad spinner

5-6 radishes, sliced fine in rings 

5 tbsp soured cream 

1 tsp Dijon mustard 

Juice of half an orange (about 3 tbsp) 

1 tsp balsamic vinegar 

Cook the spelt in simmering salted water until al dente. Drain and rinse in cool water, then thoroughly drain again.

 

Place in a bowl and season with about 3 tbsp olive oil, salt, pepper and the herbs, tossing together until well coated. (This can be left for up to 24 hours, covered in the fridge.) 

Whisk the soured cream, mustard and orange juice together until smooth and season to taste. 

Peel the beetroot (if necessary) and using a mandolin or vegetable peeler, slice the beetroot paper thin. Stack the slices together and slice again into fine matchsticks.

 

Put the beetroot into a bowl with the watercress and radishes, drizzle with the rest of the olive oil, a splash of balsamic vinegar, salt and pepper, and toss gently together.

Place a spoonful of marinated spelt on each plate, spreading it gently over the surface. Arrange the watercress, radishes and beetroot evenly on top. Serve the dressing separately. 

Grilled Alaska Salmon Skewers Amogio 

Ingredients

1 1/2 pounds Alaska Salmon fillets, skin removed, if desired 

1/4 cup olive oil 

1/4 cup Robert Mondavi Private Selection Pinot Grigio or Chardonnay 

1/4 cup fresh lemon juice 

2 tablespoons fresh minced garlic 

2 tablespoons fresh chopped Italian parsley 

1 tablespoon fresh chopped mint 

1/4 teaspoon red pepper flakes 

Salt and pepper, to taste

Preparation 

Prior to grilling, soak 12 wooden skewers in water for at least 30 minutes. 

Lay Alaska Salmon on cutting board so that grain of fish is horizontal. Cut salmon lengthwise into 2-inch-wide strips. Place salmon strips in baking dish; set aside. 

Thoroughly blend olive oil, wine, lemon juice, garlic, parsley, mint and red pepper flakes in small bowl. Brush marinade onto all sides of salmon; cover and refrigerate up to 30 minutes. Reserve remaining marinade.

 

Preheat grill or broiler/oven to medium-high heat. Thread salmon strips lengthwise onto skewers. Place skewers on well- oiled grill or spray-coated broiling pan. Grill or broil salmon 5 inches from heat source 3 to 4 minutes per side. Turn once during cooking; brush with remaining marinade. Cook just until fish is opaque throughout. Season with salt and pepper to taste.

Grilled Zucchini with Lemon and Olive Oil

Ingredients

 

zucchini, cut lengthwise into 1/2-inch slices (allow one small zucchini or half a large zucchini per person)

fresh lemon (allow 1/2 lemon for 2 – 3 large zucchini)

olive oil

salt

fresh ground black pepper

 

Preheat gas or charcoal grill.  Place zucchini slices in a large bowl then squeeze lemon juice over the zucchini and toss to coat.

Drizzle with a bit of olive oil and rub the slices with your fingers to make sure all sides are coated with the oil and lemon.  

Arrange slices on a platter and sprinkle with a pinch of kosher salt and a few grinds of black pepper.  Turn the slices over and season the other sides with salt and pepper as well.  Grill the slices over direct medium-high heat for a few minutes per side or until nice grill marks appear and zucchini is tender.  Serve warm or at room temperature.

Vanilla Ice Cream: Everyone loves ice cream and vanilla ice cream is an absolute favourite. However, it is very easy to make vanilla ice cream. Make your ice cream with these summer dessert ideas.

 

Ingredients

Whipped cream – 4 cups

Half-and-half cream – 2 cups

Whole milk – 2 cups

Sugar – 1 ½ cup

Vanilla extract – 1 tsp

 

Directions

 

Heat the milk until you see bubbles near the edges. Then, add sugar. Stir continuously so that the sugar dissolves completely.

Let it chill in the refrigerator for at least 30 minutes. Now, add whipped cream to it along with vanilla extract and the half and half cream. Stir for a while so that they combine and pour it all in a freezer can to freeze. Different freezers come with different instructions. Check your instructors and follow accordingly.