A little bit of this and that

Part of my unending passion for food is that you can never know it all, the combinations of food seems almost endless and, lastly, recipes that are shared bind both parties in affirming ways.

These all came into play when I received the following recipe from a former co-worker, LuAnn Leonard. LuAnn and I became fast friends, shared common values and remain in touch though our lives have taken different turns. She is a consummate hostess and generous friend, loves to entertain, has a great sense of family and excels in fashionable dress, too. I especially enjoy her sense of accessorizing… something I’ve yet to adopt.

In her note accompanying the recipe, LuAnn said, “Of course, you know I used fresh herbs… four times the amount of dried,” as I can grow all of them where I live. She said fresh works best but that dried herbs work well, too.

While LuAnn uses this as a dip, I could take it one or two culinary steps further… maybe as a spread for sandwiches… or thinned to make a salad dressing. Here’s hoping it sparks a special flavor note at your table.

LuAnn’s Feta Dip

8 oz. cream cheese

8 oz. crumbled feta cheese

2/3 cup mayonnaise

2 cloves garlic, pressed (or 2 tsp. minced garlic)

½ tsp. dried basil

½ tsp. dried oregano

¼ tsp. dried dill

¼ tsp. dried thyme

Mash the cream cheese and feta together in a bowl. Add the mayonnaise and mix until the texture is uniform. Add garlic and herbs. Refrigerate at least 4 hours to allow flavors to meld. Serve with crackers, sliced apples or pumpernickel sticks.

While we are just near the end of the peach season, here are two simple recipes for peaches that make a quick dessert, an accompaniment for a brunch or even a side to a grilled dinner.

For these recipes – inspired, I need to say, by the folks of Harry and David – use firm ripe peaches. The heat used in both baking and grilling will bring out the flavors… and the peaches won’t be so ripe that they fall apart in the cooking process.

While the recipe calls for almonds, macadamias, walnuts, pecans or filberts would work, too. Keep the skins on these peaches to prevent them from collapsing as they bake.

Baked Peaches with Nuts

3 firm ripe peaches

6 tbsp. chopped almonds

½ tsp. fresh grated orange rind

½ tsp. dry sherry, optional

Pit peaches. Combine almonds and orange rind. Place peaches on a heatproof baking/serving platter. Fill centers with nut mixture. Drizzle a bit of sherry over. Bake in a 350-degree oven about 10 minutes or until heated through. Serve with a dollop of whipped cream or vanilla-flavored yogurt.

Peaches and ginger are natural flavor-mates. Raw sugar serves an interesting purpose: it sweetens the peaches but doesn’t melt as quickly as “regular” brown sugars, so you will enjoy the sweet and crunchy taste.

Grilled Ginger Peaches

3 firm ripe peaches, pitted and quartered

6 tbsp. raw sugar

1 tsp. ground ginger

3 tbsp. sour cream

Fresh mint leaves, optional garnish

Combine raw sugar and ginger in a shallow pan. Roll quartered peaches in sugar mixture. Thread on skewers. Grill just until heated through and sugar begins to caramelize. Remove from skewers to dessert dishes. Serve with dollop of sour cream and garnish each serving with mint leaves.

In fancy restaurants a salad is often served on a large flat platter with the dressing accompanying in a cruet or spouted boat with a ladle. That’s how I see this wonderfully crunchy salad being served. It could be the main course lunch, brunch or supper with some wonderful crusty bread, unsalted butter and a velvety cheesecake with caramel sauce for dessert. As some say: yummy!

A Chic Salad

½ cup pine nuts

1 pint grape or cherry tomatoes

4 oz. blue cheese, crumbled

4 strips bacon, crumbled

Thinly sliced English-style cucumbers

½ cup coarsely chopped pistachio nuts

6 cups washed and dried Romaine leaves

2 cups washed and dried butter lettuce leaves

Balsamic vinegar dressing

Fresh raspberries, optional garnish

Lay lettuce leaves on a flat serving platter. Gently scatter ingredients over greens. Garnish with raspberries. Serve with quality balsamic vinegar dressing.