'THY ETERNAL SUMMER SHALL NOT FADE' (MID-SEPTEMBER FAVORITES) ~ PISTACHIO PESTO PASTA with GRILLED LEMON SCALLOPS

"But thy eternal summer shall not fade."

~ William Shakespeare

ANNABELLE HYDRANGEA

PISTACHIO PESTO PASTA with GRILLED LEMON SCALLOPS

~ Before the frost hits, harvest basil for this deliciously sweet meld of flavors

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PESTO:

1 cup packed fresh basil leaves

1/3 cup roasted pistachios

1/3 cup grated Asiago or Parmesan cheese

2 Tbsp. chopped green onions

2 Tbsp. chopped red onion

2 cloves chopped garlic

1/8 tsp. freshly ground pepper

pinch coarse salt

1/3 cup extra-virgin olive oil

1 lb. linguine

1 cup grated Asiago or Parmesan cheese

chopped green onion for garnish

pistachios for garnish

• Combine basil, pistachios, Asiago cheese, green and red onions, garlic, salt and pepper in food processor. Process until finely chopped. Add oil and incorporate into pesto until smooth. Adjust seasoning.
• Cook pasta into boiling salted water until tender but firm. Scoop out 1 cup pasta water and reserve if needed. Drain pasta and stir in pesto and Asiago cheese. Toss and add pasta water if too thick. Top with grilled scallops and garnish with additional pistachios and chopped green onion. (4 servings)

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GRILLED LEMON SCALLOPS

24 large sea scallops

2 cloves minced garlic

2 Tbsp. extra-virgin olive oil

juice and zest of 1 lemon

freshly ground black pepper

• Combine scallops, garlic, olive oil, lemon juice, zest and cracked pepper. Marinate for 30 minutes.
• Heat grill. Remove scallops from marinade and grill on high for 2-3 minutes on each side.

Sedum, Henry Eilers Black Eyed Susan, Japanese Anenome, Echinacea, Hardy Hibiscus, Garden Phlox, Moonbeam Coreopsis

'SEPTEMBER STAPLES' ~ ANEMOME & APPLES / MICHIGAN WALDORF SALAD with SWEET & SPICY PECANS

"There is greatest relish for the earliest fruit of the season."

~ Martial

~ Japanese Anemome

(Anemone X hybrida)

MICHIGAN WALDORF SALAD with SWEET & SPICY PECANS

~ Delicious salad hints of autumn

(adapted from Bon Appetit Sept. 1999)

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1 cup dried Michigan tart cherries

(can soften in boiling water if preferred)

1/2 cup mayonnaise

3 Tbsp. sour cream

2 Tbsp. fresh lemon juice

1 Tsp. sugar

4 cored Granny Smith apples (cut into 1/2 inch cubes)

1 1/3 cups thinly sliced celery

1 1/3 cups halved red seedless grapes

salt & freshly ground pepper

Romaine or mixed greens for autumn color

Sweet & Spicy Candied Pecans

• Whisk mayonnaise, sour cream, lemon juice and sugar in large bowl. Add apples, celery, grapes and cherries; toss. Season with salt & freshly ground pepper.
• Arrange on greens and spoon salad over. Top with Candied Pecans. (6 servings)

Note: If substituting red apples, use green grapes.

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Sweet & Spicy Candied Pecans

3 tablespoons Michigan maple syrup

1 1/2 Tbsp. sugar

3/4 tsp. salt

1/4 tsp. (generous) freshly ground black pepper

1/8 teaspoon cayenne pepper

1 1/2 cups pecan pieces (or walnuts)

• Preheat oven to 325°F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 ingredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet.
• Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)
  

Family Name:
Ranunculaceae = Buttercup or Crowfoot Family
Scientific Name:
* Anemone x hybrida
Common Name:
Japanese Anemone

'AFTERNOON DELIGHT' ~ LAYERED COBB SALAD / LEMON SCONES

"Summer afternoon - summer afternoon;

to me those have always been the two most beautiful words in the English language."

~Henry James

'BEE ~ UTIFUL'

(Bee kiss ... Japanese Anenome)

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LAYERED COBB SALAD

~ 'Delightful presentation in a glass bowl ... same 1920s true ingredients in a, 'kick-it-up-a-notch', layered look originally adapted from Gourmet (June 2002)

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DRESSING:

3 Tbsp. red wine vinegar

juice from 1 fresh lemon (reserve zest)

2 tsp. Dijon mustard

1 clove minced garlic

1/2 tsp. coarse salt

1/2 tsp. sugar

1/4 tsp. freshly ground black pepper

1/2 cup extra-virgin olive oil

SALAD:

3 skinless boneless chicken breast halves (1 1/4 lb.)

2 California avocados

8 cups romaine (cut crosswise into 1/2 inch wide slices)

6 chopped crisp bacon slices

3 seeded and cut (1/2 inch pieces) fresh tomatoes

3-4 oz. crumbled Roquefort cheese

2 bunches stemmed watercress

2 (forced through sieve) hard-boiled eggs

1/4 cup finely chopped chives

zest of 1 lemon

• DRESSING: Whisk together all dressing ingredients except oil. Add oil in slow stream until emulsified.
• SALAD: Bring 5 cups water to simmer in 2-quart saucepan; simmer chicken, uncovered, 6 minutes. Remove from heat, cover, and let stand until chicken is cooked through, about 15 minutes. Transfer chicken to cutting board and cool completely. Cut int 1/2- inch cubes.
• Halve, pit, and peel avocados and cut into 1/2-inch cubes.
• spread romaine over bottom of 6-8 quart glass bowl. Top with even layer of chicken. Sprinkle bacon over chicken and layer with tomatoes, cheese (to taste), avocados, watercress, eggs, chives, and lemon zest.
• Just before serving, pour dressing over salad and toss; or allow guests to dish up and add dressing as desired.

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LEMON SCONES

~ Delicious with strawberry, plum, raspberry or black currant preserves.

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2 1/2 cups flour

1 Tbsp. baking powder

1/2 tsp. salt

8 Tbsp. cup up cold unsalted butter

1 Tbsp. freshly grated lemon peel

1/4 cup sugar

2/3 cup milk

2 tsp. fresh lemon juice

2 Tbsp. sugar

• Preheat oven to 425-degrees.
• Combine flour, baking powder, lemon zest, and salt in large bowl. Cut butter into flour mixture with pastry blender or rub wit fingers until mixture resembles fine granules. Add sugar and mix.
• Add milk and stir with fork until soft dough forms. Shape dough into ball and gently knead on lightly floured board (10-12 kneads).
• Cut dough in half. Knead each half lightly into a ball an turn smooth side up. Pat or roll into a 6--inch circle. Cut each circle into 6-8 wedges. Place on ungreased cookie sheet, slightly apart for crisp edges or touching for soft sides.
• Combine 2 tsp. lemon juice with 2 Tbsp. sugar. Sprinkle over top.
• Bake about 12 minutes or until medium brown on top. Place on dish towel over wire rack; cover loosely with cloth and cool completely before serving.

Makin' Whoopee'