HEMEROCALLIS (JUST ANOTHER PRETTY FACE) ~ BEEF BURGERS with DRAMBUIE ONIONS / PEACH & BLACKBERRY COBBLER with CRYSTALLIZED GINGER

"One of the most attractive things about the flowers is their beautiful reserve."

~ Henry David Thoreau

DAYLILY

(Hemerocallis)

BEEF BURGERS with DRAMBUIE ONIONS

~ Honey added to the goat cheese cuts its tanginess and makes it spreadable ... delicious grilled burger clipped from July 2 (2008) Detroit Free Press

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1 1/4 lb. mix of well-chilled chuck of lean chuck steak and lean sirloin

1 tsp. garlic powder

favorite AP seasoning

1/2 tsp. freshly ground black pepper

1 Tbsp. olive oil

8 oz. cleaned and sliced cremini mushrooms

3 cups sliced onions

1/3 cup Drambuie (honey-herb flavored liqueur)

4 oz. goat cheese

1 1/2 Tbsp. honey

1/4 cup mix of fresh chopped herbs of choice (thyme, basil, oregano)
1 Tbsp. chopped chives

4 mini (3-4 in. diameter) pita pocket breads

Bibb or butter lettuce

zucchini ribbons

• Place beef chunks in food processor fitted with steel blade. Pulse mixture to combine and coarsely grind. Do not overprocess. Season mixture with garlic powder, all-purpose seasoning and black pepper. Shape into 4 patties about 5 1/2 oz. each. Place on platter and refrigerate while preparing onions and mushrooms.
• Heat oil over medium heat in large skillet. Add onions and saute until lightly brown. Add mushrooms and continue sauteing until tender,. Increase heat slightly and add Drambuie. Cook, deglazing pan until Drambuie has almost evaporated. Remove from heat. Cover and keep warm.
• Combine goat cheese, honey, herbs and chives.
• Preheat grill to medium-high. Oil grill grates. Grill burgers abut 6 minutes or until well-browned and slightly crusty. Turn and continue grilling until cooked through (internal temp is 160 degrees). Remove from grill.
• Slice mini pitas in half horizontally and grill a few minutes if desired.
• On bottom half of one pita, place a Bibb lettuce leaf. Place patty on top. Top with zucchini ribbons and onion mixture. Spread about 2 Tbsp. of cheese mixture on top half of pita and place on the burger. (4 servings)
  

PEACH & BLACKBERRY COBBLER with CRYSTALLIZED GINGER
~ Colorful summer dessert favorite from Bon Appetit (July 2008)
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Biscuits

1 2/3 cups AP flour
1/4 cup chopped crystallized ginger
3 Tbsp. sugar
1 1/2 Tbsp. baking powder
1 finely grated hard-boiled egg yolk (adds body)
1/4 tsp. salt
6 Tbsp. (3/4 stick) chilled unsalted butter, cut into 1.2 -inch cubes
2/3 cup plus 1 Tbsp. heavy whipping cream

Fruit Mixture

2 lbs. peaches, halved, pitted, cut into 3/4 inch thick slices (about 5 cups)
1 1/2 pint container fresh blackberries
1/4 cup sugar
1/4 cup chopped crystallized ginger
1 Tbsp. cornstarch
2 Tbsp. raw sugar (also called turbinado or demerara sugar)
Vanilla ice cream or lightly sweetened whipped cream

fresh mint (garnish)

• Biscuits: Place flour, crystallized ginger, sugar, baking powder, grated egg yolk, and salt in processor; blend to combine. Add butter and process unit mixture resembles coarse meal. Add 2/3 cup cream and process just until moist clumps begin to form. Turn dough out onto floured work surface and knead briefly just until dough comes together, about 4 turns. Divide dough into 8 equal portions. Shape each into 2-inch ball; flatten each to 3/4-inch thickness. Biscuits can be made 2 hours ahead. Cover and chill.
• Fruit Mixture: Combine peaches and blackberries with sugar, crystallized ginger, and cornstarch in large bowl; toss to coat. Let stand until juices begin to form., tossing occasionally, about 30 minutes.
• Position rack in center of oven; preheat to 350-degrees. Butter 2 quart baking dish or 11x7x2 inch glass baking dish. Transfer fruit mixture to prepared dish. Place biscuits atop fruit mixture, spacing slightly apart. Brush biscuits with remaining 1 Tbsp. cream; sprinkle with raw sugar.
• Bake cobbler until fruit mixture is bubbling thickly and biscuits are light golden, about 50 minutes. Cool Cobbler 20 minutes. Serve warm with vanilla ice cream or whipped cream. Garnish with fresh mint. ( 8 servings)

JULY DELIGHTS: TIGER SWALLOWTAIL BUTTERFLY & ECHINACEA ~ FROZEN RASPBERRY MOUSSE

"Nothing is too polished to see the beauty of flowers.

Nothing too rough to be capable of enjoying them.

It attracts, delights all."

~ Daniel Webster

Tiger Swallowtail Butterfly (Papilio glaucas)

Coneflower (Echinacea)

FROZEN RASPBERRY MOUSSE
~ Fast becoming a favorite simple summer dessert (Bon Appetit -July 2008)
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3 cups fresh raspberries, divided (about 16 oz.)
1 1/2 cups powdered sugar
1 Tbsp. kirsch (clear cherry brandy)
1 1/2 cups chilled heavy whipping cram
1/2 cup sour cream
6 mint springs (garnish)

• Puree 2 1/2 cups raspberries, powdered sugar, and kirsch in blender until smooth. Transfer to large bowl.
• Beat Cream in large bowl until firm peaks form. Add sour cream and beat just to blend.
• Fold whipped cream mixture into raspberry puree just until incorporated.
• Divide mousse among 6 (6-oz) parfait glasses. Cover each with plastic wrap and freeze. About 2 hours before serving, place mousse in refrigerator to thaw slightly. Uncover mousse and top with remaining 1/2 cup raspberries. Garnish with mint sprigs.((6 servings)

Note: Easy to double recipe and place in glass serving dish. Finish the same by removing 2 hours early and placing in refrigerator to slightly thaw. Spoon into dessert dishes, top with berries and mint.

CABIN LIVING ~ GRILLED HERB STEAK / 'GREEN' GREEN GODDESS SALAD / S'MORES CHEESECAKE with SUMMER BERRIES

"In summer, the song sings itself."

~ William Carlos Williams

~ IVY GERANIUM on DECK

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GRILLED HERB STEAK

~ Perfect for guests on a lazy evening

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2 (4-5 lb.) 2-inch thick sirloin steaks

Marinade:

1 cup dry red wine

1/4 cup extra-virgin olive oil

1 minced large sweet onion

1/2 cup chopped fresh parsley

2 minced garlic cloves

1 Tbsp. chopped tarragon (1 tsp. dried)

1 Tbsp. chopped thyme (1 tsp. dried)

1 Tbsp. chopped rosemary (1 tsp. dried)

freshly ground pepper to taste

• Combine all ingredients for marinade in large heavyweight plastic bag. Seal and marinate for several hours or overnight, rotating often.
• Prepare grill. Let meat come to room temperature in marinade. Remove and grill to desired taste (preferably rare-medium rare) basting often with marinade. Let rest for 10-15 minutes before slicing diagonally into thin slices. (8-12 servings)

'WA-GI-DAA-KING' at HUBBARD LAKE

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'GREEN' GREEN GODDESS SALAD

~ Better than bottled dressing to dress on favorite greens

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hefty handful of favorite salad greens for each guest

chopped veggies (cucumber, red onion, chopped red,orange, and or yellow pepper)

chopped black olives

Dressing:

2 cups good light mayonnaise

1 mashed ripe avocado

2-3 chopped green onions

1/4 cup chopped fresh parsley

1/4 cup extra-virgin olive oil

3 Tbsp. white wine or white balsamic vinegar

2 Tbsp. anchovy paste

1 chopped garlic clove

1 Tbsp. chopped fresh tarragon (1 tsp. dried)

freshly ground pepper to taste

• Combine all ingredients in processor or bender and mix thoroughly. Pour into jar with tight-fitting lid. Refrigerate until ready to serve. Shake well before using.
  

S'MORES CHEESECAKE with SUMMER BERRIES

~ For old and young, an American classic. Yummy rich milk chocolate cheesecake sandwiched between a buttery graham cracker crust and fluffy marshmallow topping ... (from July 2008 Bon Appetit)

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Crust:

1 1/2 cups crushed graham crackers (1 packet)

3 Tbsp. sugar

6 Tbsp melted unsalted butter

Filling:

9 oz. chopped high-quality milk chocolate (like Lindt or Ghirardelli)

2 8-oz room temperature packages good cream cheese

3/4 cup sugar

1/8 tsp. salt

3/4 cup heavy whipping cream

3 large eggs

Topping:

1 cup sugar

2 large room temperature eggs whites

3 Tbsp. water

1 tsp. cream of tartar

1/8 tsp salt

12 large marshmallows, cut into quarters with wet kitchen scissors

1/2 tsp. good vanilla extract

1 1-pint container fresh raspberries

1 1-pint container fresh blueberries/blackberries

• Crust: Position rack in center of oven and preheat to 350 degrees. Mix crumbs and sugar in medium bowl. Add melted butter; stir until mixture is evenly moistened. Press onto bottom of 9-inch springform pan with 2 3/4 inch high sides. Bake until set, about 12 minutes. Remove from oven; cool. Reduce oven temperature to 325 degrees.
• Filling: Stir chocolate into top of double boiler set over barely simmering water until smooth. Remove from over water and cool to lukewarm, stirring occasionally. Combine cream cheese, sugar, and salt in processor and blend until smooth. With motor running, add whipping cream through feed tube and process just until blended. With motor running, add melted chocolate, then add eggs 1 at a time, blending and scraping down sides after each addition until mixture is smooth. Pour batter over crust in pan.
• Topping: Whisk sugar, egg whites, 3 Tbsp. water, cream of tartar, and 1/8 tsp. salt to blend in large metal bowl. Set bowl over saucepan of simmering water, whisk constantly until sugar dissolves and mixture thickens and is hot to touch, about 3 minutes. Remove bowl from over water and stir in marshmallows (keep water simmering in saucepan). Let stand until marshmallows soften, about 3 minutes. Set bowl with mixture over simmering water; using handheld electric mixer, beat until stiff shiny peaks form, about 4 minutes. Beat in vanilla. Scrape topping onto cheesecake. Using metal spatula, spread topping to edges of cake, swirling decoratively. Let stand until set, about 15 minutes.
• Preheat broiler; place cake at least 4 inches from heat source and broil just until topping is lightly browned in spots, watching closely to avoid burning, about 2 minutes. (Or using kitchen torch, lightly brown topping in spots). Chill cake until cold. (Can make 1 day ahead. Cover with cake dome and keep chilled).
• Remove pan sides. Place cake on platter.
• Combine berries in bowl. Cut cake into wedges. Serve berry mixture alongside.

JULY SUNSET (Hubbard Lake)

MID-JULY GARDEN 'ALL STARS'~ FRESH LEMONADE/GRILLED CHICKEN SOUVLAKI with TZATZIKI SAUCE/ LEMON COUSCOUS / 'BIG FAT' BUTTERMILK COOKIES

"There shall be eternal summer in the grateful heart."

~ Celia Thaxter

~ LILY

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FRESH LEMONADE

~ Nothing says summer more than the taste of icy fresh homeade lemonade. Original recipe from The Ultimate Southern Living Cookbook

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1 1/2 cups sugar

1/2 cup boiling water

1 1/2 cup fresh lemon juice (6-8 large lemons)

5 cups cold water

Garnishes: lemon slices, fresh mint sprigs

Stir together sugar and 1/2 cup boiling water until sugar dissolves. Stir in lemon juice and 5 cups cold water. Garnish with lemon slices and fresh mint sprigs. (8 cups)

Note: Substitute fresh lime for lemon

~ HYDRANGEA, DAYLILIES, MONARDA

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GRILLED CHICKEN SOUVLAKI with TZATZIKI SAUCE

~ A family favorite for all seasons adapted from Cooking Light

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SOUVLAKI

6 Tbsp. fresh lemon juice

1-2 Tbsp. chopped fresh oregano

2 Tbsp. extra-virgin olive oil

pinch coarse salt

6 minced garlic cloves

1 lb. skinless, boneless chicken breast cut into 1-inch pieces

2 medium zucchini (quartered lengthwise) cut into 1/2-inch slices

1 red, yellow, or orange pepper cut into 1/2-inch slices

non-stick spray

TZATZIKI SAUCE

1 cup peeled, seeded and shredded cucumber

1 cup plain low-fat yogurt

2 Tbsp. lemon juice

pinch coarse salt

2 minced cloves garlic

• Souvlaki: In plastic sealable bag combine lemon juice, oregano, olive oil, salt and garlic. Seal bag and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in bag for at least 30 minutes, turning once. Remove chicken from bag, discard marinade, and thread chicken, zucchini, and peppers alternately onto 8 (8-inch) skewers. Coat grill with cooking spray and grill over medium-high (about 8 minutes) or until chicken is done, turning once. Serve with tzatziki sauce and lemon couscous.
• Tzatziki Sauce: Combine all ingredients and let rest at least 30 minutes for flavors to meld.

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LEMON COUSCOUS

2 (5.4 oz.) packages couscous mix

2 cups organic chicken broth

1 Tbsp. grated lemon rind

1/3 cup fresh lemon juice

1 Tbsp. unsalted butter

2 Tbsp. chopped fresh parsley

1/3 cup diced red pepper

Combine broth, lemon rind, lemon juice, seasoning packet from couscous mix, and butter. Bring to boil and stir in couscous. Cover, remove from heat, and let stand 10 minutes. Stir in parsley and bell pepper.

LIGULARIA 'The Rocket' ~ ASTILBE

MONARDA

(Bergamont, Bee Balm)



MONKSHOOD
(Aconitum)



DAYLILY
(Hemerocallis)


DAYLILY
(Hemerocallis)


FORMOSA LILY 'Easter Lily'
(L. formosanum)


LILIES
(Lilium)

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'BIG FAT' BUTTERMILK COOKIES
~ The best cookie with lemonade ... for many years this was sold by 'the kids' accompanied by lemonade in their summer 'Lemonade Stand'
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2 cups sugar
1 cup vegetable shortening (Crisco)
2 large eggs
2 tsp. real vanilla
4 cups AP flour
1 tsp. salt
1 tsp. soda
1 cup buttermilk

Cinnamon & sugar mixture to taste

• Preheat oven to 400 degrees.
• Cream shortening and sugar; add vanilla and eggs. Beat well.
• Combine flour, salt, and soda.
• Add dry ingredients alternately with buttermilk in 3 separate portions.
• Drop dough from tablespoon on sprayed with Pam cookie sheet to make large cookies. (Do not try to make these small). Sprinkle with cinnamon & sugar.
• Bake for 10 minutes ... watch closely ... they should not brown (turn oven down to 375-400 degrees for 12 minutes if this seems too high). (4 dozen or so 4-inch cookies)
  

JULY JEWELS

SUMMERTIME ... AND THE LIVIN' IS EASY ~ SPICY PULLED PORK & COLE SLAW / BLUEBERRY CHEESECAKE

"A perfect summer day is when the sun is shining,

the breeze is blowing,

the birds are singing,

and the lawn mower is broken."

~James Dent

LILIUM/LILIUM/STOKESIA ( BLUE DANUBE)

DAYLILY/FROG STUPOR/ASTILBE

DAISY/MONARDA/DAYLILY

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SPICY PULLED PORK

~ A must-have for simple summer suppers adapted from a Detroit Free Press clipping

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4-5 lbs. pork shoulder blade Boston roast

or trimmed pork tenderloins

12 sandwich rolls or good hamburger buns

Rub:

1/4 cup brown sugar

3 Tbsp. favorite chili powder

2 tsp. cumin

1 tsp. Hungarian Paprika

1/2 tsp. coarse salt

1 tsp. freshly ground black pepper

2 tsp. garlic powder

2 tsp. onion powder

Sauce:

3 cup (or more as needed) favorite barbecue sauce

1/2 cup brown or yellow mustard

3 Tbsp. Tabasco sauce (or to taste)

juice of 1 lemon

• Preheat oven to 325 degrees. Trim most of fat from roast, remove bone and separate into 2 pieces (pork tenderloins work well and less work). Combine rub ingredients in small bowl. Reserve 1/4 cup and set aside. Spread remaining rub over all pork pieces, press into to adhere.
• Place pork in shallow roasting pan and cover. Roast about 5 1/2 hours or until pork is very tender and pulls apart easily. (Pork can also be cooked in large slow cooker for 6 hours on high or 8-10 hours on low setting.) Remove from oven and let stand about 15 minutes. Using 2 forks, pull meat apart in shreds. Sprinkle meat with remaining 1/4 cup rub mixture; mix to combine with the meat.
• Combine barbecue sauce, mustard, Tabasco and lemon juice. If too dry, add more barbecue sauce.
• Place pork mixture on rolls and top with Spicy Cole Slaw.

SPICY COLE SLAW

Slaw:

1 small head shredded cabbage (about 2 lbs.)

1 bunch thinly sliced green onions

1 diced bell pepper (red, yellow, orange or green)

1/2 cup chopped flat-leaf parsley

1/2 tsp. crushed red pepper flakes (or more to taste)

Dressing:

1/2 cup reduced-fat ranch dressing

1 cup low fat mayonnaise

2 Tbsp cider vinegar

2 Tbsp. sugar

1/4 cup Dijon mustard

2 tsp. celery seeds

freshly ground black pepper to taste

1 tsp. Lawry's seasoned pepper or favorite AP seasoning

Mix slaw ingredients in large bowl. Whisk together all dressing ingredients. Taste and adjust seasonings as needed. Pour dressing over slaw and mix thoroughly. Taste and adjust seasonings. Cover and refrigerate 2 hours before serving. Serve on top of pulled pork.

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BLUEBERRY CHEESECAKE

~ Plump summer sweet blueberries are waiting for this fav recipe from Southern Living (June 2000)

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1 1/2 cup s finely ground almonds

1/4 cup sugar

3 Tbsp. soft unsalted butter

1 Tbsp. AP flour

3 (8 oz.) packages softened cream cheese

1 1/4 cups sugar

3 Tbsp AP flour

1/2 tsp. salt

4 large eggs

1 (8-oz) container sour cream

1 tsp. vanilla extract

1 Tbsp. grated lemon rind

1 1/2 cups fresh blueberries

1 cup whipping cream

2 tsp. sugar

2 Tbsp sour cream

garnishes: blueberries, lemon rind strips

• Combine first 4 ingredients in small bowl. Press mixture into bottom and 1 1/2 inches up sides of lightly greased 9-inch springform pan; set aside.
• Beat cream cheese at medium speed with electric mixer until smooth. Combine 1 1.4 cups sugar, 3 Tbsp. flour and salt. Add to cream cheese, beating until blended.
• Add eggs, 1 at a time, beating well after each addition. Add 8-oz. container sour cream, vanilla, and lemon rind, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
• Bake at 300-degrees for 1 hour and 10 minutes or until center is firm. Turn off oven. Let cheesecake stand in oven, with over door partially open, 30 minutes.
• Remove from oven; cool in pan on wire rack 30 minutes. Cover and chill 8 hours. Release sides of pan.
• Beat whipping cream at high speed until foamy,; gradually add 2 tsp. sugar, beating until stiff peaks form. Fold in 2 Tbsp. sour cream. Spread over cheesecake and garnish. (12 servings)

LILIUM (STARGAZER)