August equals corn in my book. Growing up in Nebraska I think we had corn on the cob every night in August.
Corn soup is a great addition to any summer meal. This soup can be served either hot or cold. Just in time for the August corn harvest because it’s important to savor these late summer moments.
These Peach Pops are silky and have a distinct peachy flavor, but not too sweet. Children and grown-ups will both love these Peach Pops on a hot summer day.
It’s so hot and humid out that the thought of serving a heavy meal is not very enticing. One way to beat the heat is to serve my delicious Chilled Red Bell Pepper & Habanero Soup. I garnished with diced tomatoes, cucumbers, bell peppers, and red onions, but you can garnish with whatever strikes you.
Spicy Gazpacho
Gazpacho is so easy to make and is perfect for those upcoming warm days. If you want to ease up on the spiciness then use mild salsa instead of spicy salsa.
INGREDIENTS
1/4 Cup Chopped Red Onion
3/4 Cup Chopped Red Bell Pepper (Cored & Seeded)
1/2 Cup Chopped Seedless Cucumber
1/4 Cup Chopped Celery
14.5 Ounces Canned Diced Tomatoes (Drained a Little Bit)
1 Tablespoon Olive Oil
1 Tablespoon Red Wine Vinegar
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Spicy Tomato Salsa
1 Tablespoon Chopped Fresh Cilantro
Sour Cream For Garnish (Optional)
Avocado or Guacamole For Garnish (Optional)
In a food processor place onions, red bell pepper, cucumbers, and celery. Pulse until vegetables are finely chopped. If you want your gazpacho a bit chunkier than pulse less. Add tomatoes, olive oil, red wine vinegar, kosher salt, pepper, and spicy tomato salsa. Pulse until blended. Transfer to serving bowl and stir in cilantro. Place, covered with plastic wrap, and chill in fridge for 2 or more hours. Serve chilled garnished with sour cream and or avocado if you desire. Serves 4.
© Victoria Hart Glavin
Perfect Mint Juleps
The Kentucky Derby isn’t the only time to drink mint juleps! You’ll love the ease of this recipe and you can keep it in the fridge for up to 6 months.
INGREDIENTS
3 Loosely Packed Cups Washed Fresh Mint Leaves
4 Cups Boiling Water
3/4 Cup Sugar
2 Cups Good Quality Whiskey
Extra Mint Sprigs For Garnish (Optional)
Sliced Limes For Garnish (Optional)
Fill large glass bowl with mint leaves. Reserve a few for garnish. Pour boiling water over mint. Cover with plastic wrap, and let steep until mixture reaches room temperature. Strain mint liquid and throw away mint leaves. Add sugar to mint liquid. Stir to dissolve. Add whiskey. Bottle as desired, then cork or seal bottles. Refrigerate up to 6 months. Serve over crushed ice with a sprig of mint and lime slice for garnish. Makes 6 cups.
© Victoria Hart Glavin
Carrot, Apple & Beet Smoothie
Sometimes I’m in the mood for a smoothie, but I want to make it healthy. You can prepare your own wholesome smoothie with the push of a button. Homemade smoothies can be just as quick as store bought ones and a lot healthier.
INGREDIENTS
2 Large Peeled & Chopped Carrots
1 Cored & Sliced Granny Smith Apple
2 Peeled & Chopped Beets
1 Cup Ice Cubes
1 Cup Cranberry Juice
In a blender or food processor, combine the carrots, apple slices, beets, ice cubes and cranberry juice. Pulse until smooth. Pour your delicious smoothie into tall glasses and serve immediately. Serves 2
Blackberry Cheesecake
Today is National Cheesecake Day!
I love cheesecake. Growing up I would go blackberry picking in my neighborhood. There was always some area with overgrown blackberry bushes. Picking up my childhood sandbox bucket I would set myself to the task of bringing home a bucketful of blackberries. Not many would make it home and the evidence would be all over my face.
INGREDIENTS
40 Crushed Vanilla Wafers
6 Tablespoons Melted Butter
16 Ounces Softened Cream Cheese
3/4 Cup Sugar
2 Tablespoons Unbleached Flour
2 Teaspoons Vanilla Extract
1 Cup Creamed Cottage Cheese
1/4 Cup Cherry Brandy
3 Eggs
4 Cups Fresh Blackberries
Preheat your oven to 375° F. In a medium size bowl stir together crushed vanilla wafers and butter. Press the mixture into the bottom and up the sides of an 8 inch spring form pan and set aside. In a large bowl stir together cream cheese, 3/4 cup sugar, flour and vanilla. Beat with an electric mixer on low until smooth and set aside. Place the cottage cheese in a food processor and blend until smooth. Incorporate into the cream cheese mixture. Next, stir in the 1/4 cup cherry brandy. Beat in the eggs on low speed until combined. Don’t over mix as you don’t want to incorporate too much air into the batter. Pour half of the cheese cake mixture into the crust lined pan. Spread 1 cup of the blackberries on top. Top with the remaining cheese cake mixture and 1/2 cup of the blackberries. Place in a shallow baking pan in the preheated oven. Bake for 40 to 45 minutes until center appears almost set. Remove from the oven. Cool on a wire rack for 20 minutes. Loosen the sides and cool completely. Cover and chill for 2 hours. To serve cut the cheesecake into wedges and top each with the blackberries. Serve with additional blackberry sauce if you like. Serves 10
Peach & Blueberry Crisp
Peaches and blueberries? What could be better? You could serve this dessert with vanilla ice cream, whipped cream or English clotted cream.
INGREDIENTS
8 Ripe Peaches (Sliced)
2 Cups Fresh Blueberries
1 Cup Butter
1 Cup Brown Sugar
1 Cup Old Fashioned Rolled Oats
1 Cup Unbleached Flour
1/2 Cup Chopped Almonds
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
Preheat your oven to 400° F. In a large size baking pan place the sliced peaches. Add the blueberries to the top of the peaches. Set aside. In a medium saucepan melt the butter over a low heat. When the butter has melted turn off the heat. Stir in the oats, flour, brown sugar, almonds, cinnamon and nutmeg. Spread the oat mixture over the top of the blueberries. Place into the oven for 35 minutes. Remember that each oven heats differently so check at 30 minutes. Remove from the oven and let cool. Serve warm or cold. I served mine warm with English clotted cream, but you could serve with vanilla ice cream, whipped cream or plain. Serves 4 to 6
Baby Eggplant Salad
INGREDIENTS
1 Pound Unpeeled Baby Eggplants
2 Garlic Cloves
1 Teaspoon Ground Paprika
1 Teaspoon Ground Cumin
3 Tablespoons Freshly Squeezed Lemon Juice
1 Tablespoon Olive Oil
1 Bunch Chopped Fresh Italian Parsley
Fill a large size pot with water and salt. Cut the eggplants into quarters (lengthwise). Place the garlic cloves and eggplants into the water and bring to a boil over a high heat. Boil until the eggplant pieces are tender. Drain and throw away the garlic. Place the eggplant pieces into a large size bowl. Combine with the paprika, cumin, lemon juice, olive oil and chopped parsley. Mix gently and place into the fridge for 2 to 4 hours. Remove from the fridge when ready to serve. Serve chilled. Serves 4
