FAREWELL SWEET AUGUST ~ ROASTED PEACHES with HONEY, LEMON & THYME

“Sunrise paints the sky with pinks and the sunset with peaches. Cool to warm. So is the progression from childhood to old age.” 
― Vera Nazarian, The Perpetual Calendar of Inspiration

     

(AUGUST SUNSET - HUBBARD LAKE, MI) 

ROASTED PEACHES with HONEY, LEMON & THYME

4  large ripe peaches, halved and pitted

2  Tbsp. melted unsalted butter

finely grates zest of l lemon

2  Tbsp. honey

2 Tbsp. fresh thyme leaves

Kosher salt & freshly ground pepper

rich vanilla ice cream

Thyme flowers for garnish

• Preheat oven to 400º.
• Melt butter in small pan. Add honey, lemon zest and thyme leaves. 
• Place peaches cut side down in glass baking dish. Pour honey mixture over peaches. Sprinkle with salt and pepper. Bake in preheated oven until just soft, about 15 minutes. (Time may vary depending on ripeness of peaches.)
• Remove from oven and cool. Serve warm or room temperature with rich vanilla ice cream. Drizzle with pan juices.  

AUGUST GARDEN SUPPER ~ PAN SEARED SCALLOPS with LEMON CAPER SAUCE over SIMPLE GARLIC LEMON ZOODLES

"There shall be eternal summer in the grateful heart." — Celia Thaxter

PAN SEARED SCALLOPS with LEMON CAPER SAUCE  

1  lb large wild scallops

sea salt

3  Tbsp. extra-virgin olive oil

1  Tbsp. unsalted butter

1  Tbsp. minced garlic

1/2  cup white wine or vermouth

1  cup chicken broth

zest and juice of large lemon

2  Tbsp. rinsed capers

1  Tbsp. Dijon mustard

freshly ground black pepper 

freshly chopped parsley for garnish 

• Rinse scallops under cold water. Arrange on paper towel and pat dry ... remove as much surface moisture as possible for best browning results. Let sit 10 minutes at room temperature before cooking.
• Heat olive over over medium-high until oil ripples and just begins to smoke. Sprinkle scallops with sea salt and place in hot pan without crowding. Gently press with spatula to make contact with the pan.
• Sear Scallops without moving and cook until  bottoms are rich golden brown, 3-3 1/2 minutes. Add butter to pan. Turn scallops over and cook using spoon to baste the scallops with the butter, tilting pan to collect butter as needed. When opaque in color and firm to touch, about 1 to 2 minutes, torn off heat and transfer to plate. Do not discard seared pan juices.
• Turn heat in pan to medium and add garlic and sauté for 1 minute until fragrant but not browned. Increase heat to Medium-high and add wine. Simmer wine, stirring as needed until wine is reduced by half, about 3 minutes. 
• Turn heat to high and add chicken stock, lemon zest, lemon juice, and capers to pan. Cook until sauce is reduced by half, about 1/2 cup, about 8-10 minutes. 
• Turn off heat and whisk in Dijon.
• Turn heat to medium and add scallops and cook until warm, about 2 minutes.  

SIMPLE GARLIC LEMON ZOODLES

4  medium spiraled zucchini

8 minced garlic cloves

4  Tbsp. extra-virgin olive oil

1 large juicy lemon plus zest

1/2  tsp. Kosher salt and freshly ground pepper to taste

• Heat olive oil in large pan and saute garlic until lightly golden. Add zoodles and lemon juice and cook over medium heat until noodles are softened, about 3-5 minutes. Gently spring in salt & pepper.