Raspberry & Peach Clafouti
Makes 8 servings
1 teaspoon butter
⅔ cup whipping cream
⅓ cup milk
3 eggs
⅓ cup all-purpose flour
¼ cup granulated sugar
2 tablespoon butter, melted
1 teaspoon vanilla
⅛ teaspoon salt
2 fresh peaches, peeled, pitted, and sliced
1 cup fresh raspberries
Powdered sugar (optional)
Shredded fresh basil
Instructions
Preheat oven to 375°F. Butter the bottom and sides of a 9-inch deep-dish pie plate with the 1 teaspoon butter; set aside.
In a medium bowl combine whipping cream, milk, eggs, flour, granulated sugar, melted butter, vanilla, and salt. Beat with an electric mixer on low speed until smooth. Arrange peaches and raspberries in the prepared pie plate. Pour cream mixture over fruit.
Bake for 50 to 55 minutes or until puffed and lightly browned. Cool on a wire rack for 15 minutes. Sprinkle lightly with powdered sugar (if desired) and garnish with basil. Serve warm.
Recipe from Better Homes & Gardens
Grilled Corn with Smoky Butter
Makes 4-6 servings
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6 tablespoons unsalted butter, softened
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1 teaspoon smoked paprika
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1/4 teaspoon ground mustard
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1 pinch cayenne
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1 pinch garlic powder
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Kosher salt
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4 ears corn, shucked
Instructions
Preheat a grill on medium-high heat.
Mix the butter with the smoked paprika, ground mustard, cayenne, garlic powder and 1/4 teaspoon salt in a small bowl.
Grill the corn, turning occasionally, until tender and charred in spots, about 10 minutes.
Serve the corn with the butter on the side. Leftover butter can be kept refrigerated in an airtight container for up to 2 weeks.
Recipe from Food Network
Jalepeno Popper Potato Salad
Makes 4 servings
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3 pounds potatoes (about 5 medium), cut into 1-inch pieces
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1/2 teaspoon kosher salt, plus more for the boiling water
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6 slices bacon
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2 cups shredded Cheddar (about 8 ounces)
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1 cup mayonnaise
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1/4 cup chopped pickled jalapenos plus 2 tablespoons brine
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3 tablespoons yellow mustard
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1/2 teaspoon freshly ground black pepper
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4 hard-boiled eggs, chopped
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4 scallions, thinly sliced, plus more for topping
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3 sweet gherkins, chopped (about 1/4 cup)
Instructions
Put the potatoes in a large pot and add enough water to cover them by an inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes.
Drain the potatoes and return them to the pot, then mash briefly with a potato masher, so that there is a mix of mashed and chunky potatoes.
Meanwhile, heat a nonstick skillet over a medium heat until hot, then add the bacon and cook, turning every so often, until crisp, about 8 minutes.
Drain the bacon on a paper towel-lined plate, then chop.
Tip the potatoes into a large bowl. Add the salt, cheese, mayonnaise, jalapenos and jalapeno brine, mustard, pepper, eggs, scallions and gherkins. Fold everything together.
Serve the potato salad warm, or cover and refrigerate until chilled, at least 1 hour or up to overnight.
Top with the bacon and more scallions before serving.
Recipe from Food Network