There are two things of which I am certain:
1) God intended a ripe, bruise-it-just-by-looking-at-it peach to be consumed in the heat of July, straight from the tree and
2) Plums get the shaft when it comes to pretty internet recipes.
But if God didn’t want something like this to happen, surely he wouldn’t have let the Pilgrims invent buttery, flaky pie crust to share with the natives on the First Thanksgiving*
*That is possibly not historically accurate.
We’ve talked before about how “galette” was just a fancy French word for throw &^%$ together (as well as another way to consume wine). And if this recipe doesn’t exemplify throwing *&^% together, man, I just don’t know what does.
I took three of the ripest peaches I could get my hands on and three of the juiciest plums I could swipe before Landry ate them all. I sliced those up, piled them into a rolled-out pie crust that I found at the bottom of the freezer (while I was making room for another bag of pitted cherries, naturally), and then hit it with an egg wash and a sprinkling of sugar.
What went into the oven was an almost-pretty pile of improvisation. What came out of the oven was a beautiful, bubbly concoction wrapped in a flaky, buttery pastry crust. And at about the same temperature if I had grabbed a peach off the tree in the backyard.
I used as little sugar as possible. I could tell you that this was to let the natural sweetness of the fruit shine. But that’s kind of a load. What I was really trying to do was save the carby carbs for the ice cream I planned to serve on top. The creamy vanilla ice cream cut the slightly tart galette perfectly for dessert on the patio.
Not too shabby for a barely-a-recipe recipe.
Peach and Plum Galette
A quick and easy fruit tart highlighting two of summer's best fruits: peaches and plums.
- 3 medium peaches, skin-on and sliced*
- 3 plums, skin-on and sliced*
- 1 pie crust (this is my favorite recipe)
- Flour, for work surface
- 1 egg whisked with 1 Tbsp water
- 1 Tbsp sugar
- Preheat oven to 375.
- Roll out your pie crust on lightly floured parchment paper.
- Arrange the sliced fruit in the center and working your way out, leaving a ~2-inch border of crust.
- Fold the crust edges up and over the fruit (you can lift the sides of the parchment to fold the dough over if it has gotten too soft to do it by hand).
- Transfer the parchment to a baking sheet.
- Brush dough with egg wash and sprinkle evenly with sugar.
- Bake for ~30 minutes, until the fruit center is bubbly and the crust is golden brown.
- Serve topped with a scoop of your favorite vanilla ice cream.
Yields: 8 servings
Estimated time: 45 minutes
Everyone has someone in their family that is the go-to person for cooking a specific dish. In my family, I am not that person for ribs.
But I have not given up.
At a cookout in 2011, with a Fine Cooking magazine in one hand and a margarita in the other (possibly my problem), I slapped my very first rack of ribs on the grill while a hungry group of people salivated.
30 minutes later, I was in the kitchen trying to pick off scorched foil from scorched meat – or maybe it was bone… it was all black, hard, and crusty and there was very little distinguishing the two. And Jason was outside trying to prevent the garage from catching fire.
It wasn’t a total loss. Just maybe half the ribs. And 7/8 of my pride.
This year, with my trusty ol’ Fine Cooking magazine in one hand (I still had it and just dropped it into the recycling bin today) and a margarita in the other (clearly not the problem!), I slapped my I-have-lost-count rack of ribs on the grill while (fewer) hungry people salivated. And then 2 hours later, I texted my little brother: My streak of not burning the ribs and my house down is at 3 years!
These are, hands down, my very favorite ribs that my little brother doesn’t make. And only partly because the recipe uses 4 shots of tequila.
Baby back ribs are marinated overnight in a tequila-citrus-chile powder marinade that’s reduced with – wait for it – more tequila and citrus. The grilled, fall-off-the-bone-tender ribs are finished with the “margarita glaze” before they are inhaled by your family and everyone is left staring at you wondering why you didn’t make more.
Margarita Glazed Baby Back Ribs
Tender baby back ribs are marinated and glazed with tequila and citrus.
- 2 racks (~4 lbs) pork baby back ribs
- 1/3 cup orange juice
- Juice of two limes, zest from 1
- 1/4 cup tequila
- 2 Tbsp honey
- 3 Tbsp olive oil
- 2 Tbsp soy sauce
- 3 cloves garlic, minced
- 1 Tbsp ancho chile powder
- 1 tsp ground cumin
- 1/2 cup tequila
- 1/2 cup orange juice
- 1/4 lime juice
- 2 Tbsp honey
- Fresh cilantro
- Cut each rack of ribs in half and place 2 sections each in a gallon zipper bag.
- In a medium bowl, whisk together the marinade ingredients and pour half into each bag.
- Seal the bags, turn to coat, and place in a baking dish in the fridge.
- Let marinate overnight, turning a couple of times.
- Transfer the marinade to a pot and add the glaze ingredients. Bring to a boil and then reduce heat to a simmer.
- Reduce glaze to a thick sauce.
- Heat grill to 250-300 degrees.
- Wrap each rib section in a foil pouch and cook (indirect heat recommended but my grill isn't big enough to accommodate two racks over indirect heat).
- Cook for ~90 minutes and tear into one of the pouches to see if the meat is tender and is pulling from the bone.
- Carefully open the foil pouches and glaze the ribs, leaving the foil peeled back so the sauce will caramelize.
- Cook for 5 minutes and then glaze again.
- Repeat and then transfer to a foil-tented platter to rest for 10 minutes.
- Cut ribs and serve any remaining glaze on the side as a sauce.
Yields: "12" servings (don't count on it)
Estimated time: 14 hours 30 minutes
Raise your hand if you have been hoarding cherries! [raises hand]
[shoves cherry in mouth, wipes fingers on jeans, raises other hand]
If you’ve ever wanted to make fresh cherry or strawberry cupcakes, you’ve probably run into similar problems: the surprising lack of recipes out there with natural ingredients and real fruit. Because if it’s anything the food industry can do, it’s really process the &^%$ out of something.
(Don’t get me started on Pistachio Muffins that contain absolutely no pistachios whatsoever.) (YOU CAN’T JUST DUMP GREEN FOOD COLORING AND ALMOND EXTRACT INTO MUFFIN BATTER AND CALL IT PISTACHIO MUFFINS.)
[takes deep breath, smooths hair]
There’s no reason to use Jello, extracts, and unidentifiable chunks of [fruit]-flavored not-fruit at the height of cherry season.
I took my favorite cake recipe (the 1234) and folded fresh cherry puree into the batter along with the tiniest amount of almond extract. The result was a fluffy, moist, pink cake using only real cherries and actually tasted like cherries.
Until I dumped a bunch of chocolate glaze on top and then it just tasted like my morning 2-mile run never happened.
Fresh Cherry Cupcakes
Moist, fluffy, and pink cupcakes made with fresh cherries.
- 1 lb cherries, pitted
- Juice of 1 lemon
- 1/4 cup plain yogurt*
- 3 1/4 cup flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup butter
- 2 cups sugar
- 6 egg whites (can use 4 whole eggs instead but the yolks might slightly affect your color)
- 1 1/2 tsp vanilla
- 1/4 tsp almond extract
- 1-2 drops red food gel (optional)
- 1 recipe Chocolate Glaze
- Preheat oven to 350 and line muffin tins with ~30 (sorry) cupcake liners.
- Cream butter and sugar together for ~3 minutes until light and fluffy, scraping down the bowl a couple of times.
- Place pitted cherries and lemon juice in the blender or food processor and process until mostly smooth.
- Stir the yogurt into the cherries.
- Whisk the flour, baking powder, and salt together and set aside.
- Add the eggs, vanilla and almond extract to the butter and mix until uniform.
- Add half the cherry mixture to the bowl and mix, switching the speed to low and adding half the dry ingredients.
- Scrape down the bowl and repeat.
- If you want to add 1-2 drops of food coloring, here is the time to do that - you don't have to, but if you don't think your batter is pink enough, just add 1 or 2 drops (I added 1 drop of Americolor Red Red).
- Scoop the batter into the cupcake liners and bake ~18 minutes, until a skewer inserted into the center cupcake comes out with only moist crumbs attached.
- Cool completely before frosting or glazing.
Yields: 30 cupcakes
Estimated time: 1 hour 15 minutes
Happy July! You know what that means? The internet will drown in red, white, and blue foods for a week and Jason will sprain his side-eye before the holiday weekend at my obnoxious, overuse of the phrase “birthday month.” But it is my birthday month.
And if you’re already tired of looking at “patriotic” food that’s “absolutely perfect” for your weekend cookout, then you’re in luck. Because food can’t be patriotic. And muffins wouldn’t be my first choice to bring to a cookout either. (What would be? Banana pudding.)
But breakfast? TOTALLY DIFFERENT STORY.
Fresh cherries (I think I only have 10 lbs left!), blueberries, white chocolate chips, and fragrant lemon zest are mixed up into my favorite muffin batter for one of those could-go-either-way dessert-breakfast hybrids.
The base muffin recipe has been my favorite for years. The batter bakes up into beautiful domes and the addition of nonfat Greek yogurt keeps the muffin tender, moist for days, and lower in fat.
So go bake these muffins and do something *truly* patriotic this weekend – like making hot dogs and setting off small explosives!
Cherry, Blueberry, and White Chocolate Muffins
A tender, moist muffin bursting with fresh cherries, blueberries, and white chocolate.
- 21 muffin liners
- 3 cups + 2 Tbsp all-purpose flour, divided
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup + 2 Tbsp sugar
- Zest and juice from 1 lemon
- 10 Tbsp unsalted butter, cubed and softened
- 2 large eggs
- 1 tsp vanilla
- 1 1/2 cup plain yogurt (I use fat-free Greek yogurt)
- 1 cup roughly chopped, pitted cherries (~3 dozen cherries)
- 1 cup blueberries
- 1 cup white chocolate chips
- Preheat oven to 400.
- Mix flour, baking powder, baking soda, salt in medium bowl; set aside.
- Cream butter, sugar, and lemon zest on medium-high speed until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating well after each addition followed by the vanilla.
- Beat in half of dry ingredients, followed by a third of the yogurt.
- Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.
- Toss cherries, blueberries, and white chocolate chips with the remaining 2 Tbsp flour and then add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).
- Spray a muffin tin with non-stick spray or line with paper liners.
- Divide the batter evenly among cups using a large cookie scoop (my scoop is ~2.25 inches across).
- Bake for 10 minutes and then decrease oven temperature to 375 and bake for ~10-12 more minutes until golden brown and a skewer inserted in the center comes out clean.
- Let cool 5 minutes in the pan before removing and cooling completely.
- Will keep ~4 days in a covered cake plate, can be frozen.
Yields: ~21 muffins
Estimated time: 45 minutes