Nectarine custard tart

Well, my zucchini has all been eaten by woodchucks, deer, and some animal with major fangs. So, now it's on to fruit--specifically peaches and nectarines. This tart has a red currant jam glaze, with a custard made with my last vanilla beans (sigh). I also made a nectarine ginger chutney, which while it tastes good, isn't really picture-worthy. That's about it for nectarine season. Onward to cantaloupe, and cantaloupe granita, cantaloupe and celery salad with mint vinagrette, and some more cocktails. Happy end of summer.

Leda

cocktail anyone?

This was a hit this past weekend on the island--in Lake Erie--even in a crowd of non-cocktail drinkers(that is, bud or busch).

Delicious, with or without alcohol

Ginger-Lemon Freeze

Make simple syrup in saucepan

C Sugar

C Water

Grated ginger @1 inch (or chunk it and take out later)

zest lemon

fresh Mint

Stir until sugar dissolves, then add ginger and mint and simmer awhile. Let cool and chill

In blender, add ice 4 C, C Vodka , C simple syrup and juice of one lemon.

Enjoy!

an easy-to-make sauce for all your garden veggies

The last zucchini post just inspired me to post a new garlic dill sauce that I just prepared for a salmon dish. The sauce makes a great dip for any garden vegetable, especially zucchinis! And it is really easy. 

1 cup yogurt (greek, plain yogurt works best!)

1/8 cup of fresh dill

2 large cloves of garlic (less if you are not a garlic fan)

3 teaspoons of lemon juice

1/2 teaspoon of salt

1/2 teaspoon of ground mustard (if you don't like the little kick, you'll want to use less)

Happy August,

Emily