'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'

LAZY DAY SUMMER PICNIC ~ PESTO STUFFED CHICKEN BREASTS / MEDITERRANEAN SALAD

“We come from the earth,

we return to the earth,

and in between we garden.”

~ Author Unknown

Henry Eilers Strap Petal Black Eyed Susan

(Rudbeckia 'Henry Eilers')

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PESTO-STUFFED CHICKEN BREASTS

~ An old favorite, delicious served at room temp ... good for a picnic or lunch on the boat

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8 skinned & boned chicken breast halves

1 lb. fresh spinach

3 finely chopped shallots

2 Tbsp. melted unsalted butter

Pesto Sauce, divided

1/2 cup. ricotta cheese

1 egg yolk

1/4 cup toasted pine nuts

1/2 tsp. coarse salt

1/8 tsp. freshly ground pepper

4 (1/8-inch thick) slices prosciutto

3 Tbsp. fresh lemon juice

3 Tbsp. unsalted butter

1/4 cup mayonnaise

• Flatten each chicken breast to 1/4-inch thickness; set aside.
• Clean spinach and remove stems. Steam for 2 minutes and drain. Squeeze until barely moist & coarsely chop.
• Saute shallots in 2 Tbsp. butter until tender; drain. Combine shallots, 1/4 cup Pesto Sauce, ricotta cheese, egg yolk, pine nuts, salt & pepper in bowl; add spinach, stirring well.
• Cut prosciutto slices in half. Place 1/2 slice on chicken breast half. Spread 2 Tbsp. spinach mixture over and roll up jellyroll fashion, starting with short side. Place seam down on ungreased 13x9x2-inch pan.
• Combine lemon juice and 3 Tbsp. butter' pour over chicken. Bake, uncovered at 375-degrees for 40 minutes or so, basting occasionally with pan juices. Chill.
• Combine remaining 3/4 cup Pesto Sauce and mayonnaise. Slice chicken rolls crosswise and serve with mayonnaise mixture. (8 servings)

PESTO SAUCE

1/4 cup pine nuts

3 sliced cloves fresh garlic

2 cups fresh basil leaves

1/2 cup extra-virgin olive oil

1/2 cup freshly grated Parmesan cheese

Process pine nuts and garlic in food processor until mixture forms a paste. Add basil and process. Gradually add oil in steady streams until combined. Cover and chill. Add Parmesan. Store in airtight container in refrigerator. (1 cup)

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MEDITERRANEAN SALAD

8 large red & yellow roasted peppers

2 large sliced red tomatoes

2 large sliced yellow tomatoes

hefty handful of grape tomatoes

3 Tbsp. extra-virgin olive oil

coarse salt & freshly ground pepper

1 cup pitted kalamata olives

3/4 cup crumbled feta cheese

1 Tbsp. chopped fresh basil

1 Tbsp. chopped fresh oregano or thyme

Romaine lettuce leaves

Line a serving platter with romaine leaves. Slice peppers in half and arrange over romaine. Top with tomato slices and grape tomatoes. Drizzle with olive oil and season with coarse salt & freshly ground black pepper. Sprinkle olives, feta and snipped herbs over peppers and tomatoes.

'SUN-KISSED' SUNFLOWERS ~ CASHEW ZUCCHINI CRESCENT PIE

"Keep your face to the sunshine

and you cannot see the shadow.
It's what sunflowers do."

~ Helen Keller

Ah, Sunflower

by William Blake (1757-1827)

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Ah, sunflower, weary of time,

Who countest the steps of the sun;

Seeking after that sweet golden clime

Where the traveller's journey is done;

Where the Youth pined away with desire,

And the pale virgin shrouded in snow,

Arise from their graves, and aspire

Where my Sunflower wishes to go!

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CASHEW ZUCCHINI CRESCENT PIE

~ A summer favorite for over thirty years. Perfect for brunch with a fruit salad or dinner with grilled steak.

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8 oz. can Pillsbury Crescent rolls

1 cup or more cashew nuts

4 medium zucchini squash

3 Tbsp. unsalted butter

1 crushed clove garlic

1 tsp. dill weed or more to taste

1/4 tsp. coarse salt

freshly ground pepper to taste

2 large organic eggs

8 oz. small cubed or shredded Monterey Jack cheese (or mixture 1/2 Monterey and 1/2 cheddar or Colby)

1 Tbsp. chopped fresh parsley

additional dill for garnish

• Preheat oven to 325 degrees.
• Separate crescent dough and press into 9-10 inch pie or quiche pan to form crust. Seal well and flute edges. Sprinkle bottom of crust liberally with cashews to cover bottom.
• Slice squash 1/8-inch thick and saute in butter. Add garlic, dill and season with salt & pepper. Spoon into crust.
• Beat eggs and pour over zucchini. Top with cheese, parsley, and additional dill.
• Bake for 45-50 minutes or until edges are golden brown. Let rest before serving. (This is a great make-ahead dish that reheats well.)
  

"B" IS FOR 'BENEFICIAL' BEES & BLUEBERRIES ~ BLUEBERRY CHICKEN SALAD

"The bee is more honored than other animals,

not because she labors,

but because she labors for others."

~ Saint John Chrysostom

BLUEBERRY CHICKEN SALAD

~ These juicy jewels add not only vivid color, and sun-ripened flavor but also healthful beneficial antioxidants

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3 skinned and boned chicken breast halves

4 Tbsp. extra-virgin olive oil

1/2 cup white balsamic vinegar

1 Tbsp. minced fresh ginger

1 clove minced garlic

1/4 tsp. coarse salt

freshly ground pepper to taste

1 rib chopped celery

1/2 cup diced sweet onion

1 chopped red pepper

1 chopped yellow pepper

4 cups mixed salad greens

1 cup or more fresh blueberries

• Whisk olive oil, vinegar, ginger, garlic, salt & pepper. Slowly whisk in olive oil. Reserve half of mixture and chill.
• Pour remaining mixture over chicken. Cover and marinated several hours.
• Remove chicken from marinade and grill over medium-high heat, 6 minutes on each side or until done. Cut into thin slices.
• Combine celery, onion and sliced red and yellow peppers. Toss to coat with remaining dressing.
• Arrange chicken over greens. Top with celery/pepper mixture and sprinkle with blueberries. (4 servings)

SUMMER GOODIES ... RASPBERRY SPINACH SALAD / WHITE CHEDDAR WALNUT PIE

"People take pictures of the Summer,

just in case someone thought they had missed it,

and to prove that it really existed."

- Ray Davies

~ Purple Coneflower (Echinacea)

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RASPBERRY SPINACH SALAD

~ Make vinaigrette ahead so flavor melds for this lovely summer lunch or supper.

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8 cups baby spinach

1 cup coarsely chopped macadamia nuts

1 - 1 1/2 cup fresh raspberries

3 peeled and thinly sliced kiwi fruit

Place spinach in large chilled salad bowl (glass looks great). Add 1/2 cup macadamia nuts, 1/2 of the raspberries and 1/2 of the sliced kiwi. Toss with vinaigrette as needed. Top with remaining macadamia nuts, raspberries, and kiwi. Serve with side slice of Vermont Cheddar Walnut Pie (8 servings)

Vinaigrette:

2 cups raspberry vinegar

1/2 cup extra-virgin olive oil

1/2 cup vegetable oil

2 Tbsp. Dijon mustard

4 Tbsp. fresh chopped tarragon (2 Tbsp. dried)

1/2 cup maple syrup

pinch coarse salt

freshly ground pepper to taste

Combine raspberry vinegar, mustard, tarragon, maple syrup and salt & pepper. Slowly whisk in both olive & vegetable oil. Allow to rest before serving.

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WHITE CHEDDAR WALNUT PIE

1 pre-baked (9-inch) cooled pie crust

4 organic eggs

1/3 cup heavy cream

12 oz. grated aged white Cheddar cheese

6 thinly sliced scallions

dash Tabasco sauce

coarse salt & freshly cracked pepper to taste

1/2 - 3/4 cup chopped toasted walnuts

• Preheat oven to 350 degrees.
• Beat eggs and place in double boiler with cream, grated cheese and scallions. Cook over simmering water, stirring constantly, until mixture is creamy and cheese melted. Remove fro heat and cool slightly. Season with salt & pepper and dash of Tabasco.
• Pour mixture into pie shell and bake in preheated oven for 10 minutes. Sprinkle top of pie with walnuts and continue baking for 20-30 minutes or until knife inserted in center comes out clean and top i slightly browned.
• Serve at room temperature beside Raspberry Spinach Salad. (6-8 servings)

'EVERYTHING'S COMING UP ROSES! (BLUSTERY NIGHT BLUES) ~ SCONES with ROSE PETALS and PISTACHIOS

" Those of us who are gardeners do not need to train ourselves to be aware of the seasons, intuitively or any other way, for the seasons have us by the throat. "

~ Germaine Greer

~ A Winter Night's Dream

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SCONES with ROSE PETALS and PISTACHIOS

~ Tuck this delicious recipe from FLOWERS in the KITCHEN away until roses bloom. Be sure to use pesticide-free flowers (best to grow your own).

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2 1/4 cups unbleached white flour

2 tsp. sugar

3/4 tsp. salt

2-3 pinches cinnamon

4 Tbsp. unsalted butter

1/3 cup pistachios (lightly toasted & finely ground)

1 cup cream

1 tsp. rose water (can be found at Specialty Food Stores or Whole Foods)

1 cup confectioner's sugar

1 Tbsp. rose jelly

(or red current jelly mixed with 1/2 tsp. rose water)

• Preheat oven to 425-degrees. Combine dry ingredients in large bowl and blend thoroughly. Cut in butter until mixture resembles coarse meal. Stir in pistachios.
• Stir in cream together with rose water. Rinse rose petals and pat dry. Shred them finely; there should be about 2 tablespoons. Stir them into the cream then stir the liquid into the dry ingredients to form a soft dough.
• Drop dough by heaping tablespoonfuls onto an ungreased baking sheet. Bake scones for 10-12 minutes or until golden brown. Prepare the icing while the scones are baking.
• Combined confectioner's sugar, jelly and 2 teaspoons water in small bowl and whisk until smooth. Add another teaspoon water if icing seems to thick ~ it will melt a little if applied while the scones are warm.
• Remove scones to baking rack to cool slightly before drizzling them with icing. (Best served warm)
• If preparing in advance, cool completely without icing ans store in airtight container. Wrap in foil and gently reheat at 325-degrees for 10-15 minutes. Drizzle the icing over while still warm. (about 2 dozen)

Note: If your prefer to serve them in a more traditional manner, pass very lightly whipped cream and rose petal jelly as accompaniments.

'LAZY, CRAZY, HAZY DAYS of SUMMER' BRUNCH ~ STRAWBERRY and CUCUMBER BISQUE / LEMONY TOSSED CHICKEN SALAD / 'NOT YOUR ORDINARY' BLUEBERRY MUFFINS

~ Geranium collage

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STRAWBERRY and CUCUMBER BISQUE

~ Delightful and refreshing cold soup

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Creme Fraiche:

1 cup heavy cream

1 cup sour cream

Whisk both creams in bowl and cover. Let stand in kitchen overnight until thickened. Cover and refrigerate at least 4 hours.

1 quart hulled strawberries

3 cups unsweetened apple juice

1 large peeled and seeded English cucumber

3 Tbsp. Crème de Cassis (blackcurrant-flavored liqueur)

fresh mint dusted with powdered sugar

• Combine strawberries, apple juice, and cucumber in saucepan. Cook 5 minutes to blend.
• Transfer to blender and puree. Add 2 cups creme fraiche and Cassis. Blend until smooth. Refrigerate.
• Serve in large stemmed glasses with powdered sugar dusted mint. (6 servings).

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LEMONY TOSSED CHICKEN SALAD

~ Summer flavors blend for a light brunch.

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juice and zest of 2 fresh lemons

3 Tbsp. extra-virgin olive oil

1/2 cup minced fresh mint

3 Tbsp. minced fresh parsley

2 minced garlic cloves

1/2 tsp. freshly ground pepper

4 shredded or diced cooked chicken breasts

8 seeded and diced plum tomatoes

1 diced orange pepper

1 diced yellow pepper

1 thinly sliced red pepper

2 pepped and cubed avocados

3/4 cup sliced Kalamata olives

6 oz. crumbled feta cheese

6 healthy handfuls mixed salad greens

• Whisk juice and zest of lemons, olive oil, mint, parsley, garlic, and pepper.
• Combine chicken, tomatoes, peppers, onion, avocado, and olives. Toss with dressing and refrigerate 30 minutes.
• Arrange salad greens on chilled plates. Top with chilled chicken mixture. Garnish with feta cheese. (6 servings)

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'NOT YOUR ORDINARY' BLUEBERRY MUFFINS

~ On the lighter side, these are always a family favorite from

PICNIC! Recipes and Menus for Outdoor Enjoyment

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1 2/3 cups flour

1/3 cup wheat germ

3/4 cup sugar

1/2 tsp. salt

1 tsp. baking soda

1 1/2 cups MICHIGAN blueberries

(preferably small wild ones)

1 cup buttermilk

2 Tbsp. melted unsalted butter

• Preheat oven to 400-degrees.
• In large bowl, combine flower, wheat germ, sugar, salt, and baking soda. Add blueberries and stir to coat. Add buttermilk and butter. Stir until just mixed.
• Spoon batter into greased muffin pans. Bake 18 minutes or until golden brown. Cool in pans for 2 minutes.