Baked Zucchini Sticks

Zucchini are plentiful at this time of year...if not in your garden than at the farmers' market.  Here's a new twist to an old favorite of mine...oven-baked rather than deep-fried zucchini sticks. Crisp on the outside and soft inside...they are quite addictive. Be sure to find nice young zucchinis about 9 or 10 inches long...not the ones that got too big in your garden.

• 3 zucchini, cut crosswise in half, then cut in six pieces lengthwise
• 1 cup Panko bread crumbs
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon garlic salt
• 1 teaspoon oregano 
• 2 eggs

1. Preheat oven to 400°F.  Line baking sheet with parchment paper...or sprayed well with cooking oil.
2. Combine bread crumbs, Parmesan cheese, salt and oregano.
3. Beat eggs in shallow bowl until frothy.
4. Dip zucchini sticks in egg, then coat in crumb mixture...one at a time.
5. Place in single layer on baking sheet.
6. Bake 20 minutes or until tender crisp and golden in colour.
7. Serve with a ranch-type dressing (we prefer jalapeno ranch) or even salsa. 
8. Serves 6

Plum Upside Down Cake

Plums are in season...and they happen to make the best upside-down cake! This cake is a favorite from my mother's kitchen. We had a wee orchard of Italian prunes when I was a child...and shipped plums to the packers at this time of the year. And since they were available in abundance...we used them in cakes and pastries and 'pluma moos'. Italian prunes freeze well...and can be used straight from the freezer for this recipe.

Cake layer:

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups flour
• 1 Tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup milk

Fruit Layer:

• 2-3 Tablespoons melted butter
• 1/2 cup brown sugar, packed
• about 12 plums (Italian prunes or your plums of choice)

1. Preheat oven to 350°F.
2. Spray 9-10 inch spring form pan with cooking oil; line with parchment paper.
3. Pour melted butter over bottom of pan. Sprinkle brown sugar evenly over melted butter.
4. Arrange plum halves cut side down over the brown sugar.
5. Beat 1/2 cup butter and together with sugar until light and fluffy.
6. Beat in eggs and vanilla.
7. Combine flour, baking powder, salt and cinnamon and add dry ingredients alternately with milk.
8. Beat together but do not over mix.
9. Spoon batter over top of the plums, spreading evenly.
10. Bake for about 45 minutes...or until cake is set in the middle.
11. Allow to cool for at least 30 minutes.
12. Remove ring and invert onto serving plate.
13. Serve slightly warm with ice-cream.

Peach Pecan Summer Salad

Pair fresh peaches and blueberries with pecans and salad greens and toss them together for a great summer salad.  I call it a 'girlfriend salad'...the kind of salad that makes a perfect lunch for the girls.   And if you want to make it a little 'special', serve it up in an ice-bowl. 

 Peach Pecan Summer Salad

• 6-8 cups mixed greens
• 2 fresh peaches, peeled and sliced
• 1/2 cup blueberries
• 2 slices red onion, separated into rings and chopped into bite-size pieces
• 1/2 cup caramelized pecans*
• 1/3 cup crumbled feta cheese (optional)

1. Combine salad ingredients in large bowl.
2. Toss with citrus poppy seed dressing just before serving...or serve dressing on the side.

Citrus Poppy Seed Vinaigrette

• 1/4 cup orange juice
• 2 Tablespoons white wine vinegar
• 1/4 cup sugar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 cup olive oil
• 1 Tablespoon poppy seeds

1. Combine orange juice, vinegar, sugar, mustard, and salt in blender.  Cover and blend until smooth.
2. With blender running, slowly add oil. Blend until thickened and smooth.  
3. Stir in poppy seeds.
4. Serves 4-6

*To caramelize pecans, combine 1/2 cup pecans with 2 Tablespoons sugar in a large frying pan. Cook over medium heat, stirring constantly until sugar melts to a golden syrup and roasts the pecans (about 5 minutes). Turn onto parchment paper; cool and break into pieces. 

Peach Clafouti

Here's a new-to-us treat that we discovered recently...a classic French country dessert.  It is rather like an oven-baked pancake...custardy and delicious...and called clafouti (kla-foo-tee).  It's great with berries...but our favorite is this peaches and cream version. 

• 3-4 cups of sliced peaches
• 1 cup whole milk (or light cream)
• 3 eggs
• 2 tablespoons butter, melted
• 1/3 cup sugar
• 1/2 cup flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt

1. Generously butter a deep-dish 9" pie plate or a quiche pan.
2. Place sliced peaches in dish. 
3. Put remaining ingredients in a blender; blend until smooth and creamy. 
4. Pour the mixture over the peaches. 
5. Bake in a 375°F degree oven for 45 minutes or until Clafouti is puffed up and golden.
6. Sprinkle with confectioners' sugar (icing sugar) if desired.
7. Let cool, but serve when it is slightly warm...topped with whipped cream.

Simple and delicious! 

Peaches and Cream Pie

Peaches and cream...the perfect summertime combination!

Crust:

• 1 1/4 cups graham cracker crumbs
• 1/4 cup butter, melted
• 1 tablespoons sugar

1. Pre-heat oven to 350°F.
2. Mix crumbs, sugar and butter.  Press on bottom and sides of a 9-inch pie plate.
3. Bake for 10 minutes. 
4. Cool.

 Filling:

• 1 pkg. large marshmallows (250 gr /10 oz)
• 1/2 cup milk
• 1 cup whipping cream
• 2-3 cups sliced peaches (fresh)

1. Place milk and marshmallows in a large casserole. Cover.
2. Microwave at High for 2 to 4 minutes, until mixture can be easily stirred smooth.
3. Chill in refrigerator for about 30 minutes...or in a pan of ice-water, until thickened, stirring occasionally.
4. Whip cream...and fold into chilled mallow mixture. 
5. Gently fold in peach slices.  
6. Pour into crust and refrigerate several hours or overnight.

Call it a pie...or call it a birthday cake...and enjoy!

Tortellini and Smoked Salmon with Herb Sauce

It's that time of the year...when the avid fishermen begin to reel in the salmon.  Though we aren't that big into fishing at this household...we have friends who keep us supplied.  And we have a new smoker that is turning out wonderful smoked salmon.  Hubby eats it like candy!   We've found smoked salmon pairs beautifully with pasta and a herbed cream sauce. 

• 1 350 gram package cheese tortellini
• 1 medium onion, sliced and separated into rings
• 1 clove garlic, minced
• 2 Tablespoons butter
• 1 cup thinly sliced fresh zucchini 
• 4 teaspoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 2/3 cups milk
• 1/2 cup cream cheese, cut up (herb and garlic cream cheese works well)
• 1/2 lb. smoked salmon pieces
• 1-2 Tablespoons fresh dill, chopped 
• 1-2 Tablespoons fresh parsley, chopped

1. Cook tortellini according to package directions; drain.
2. Sauce: Cook onions and garlic in hot butter over medium heat until tender but not brown. Stir in sliced zucchini and stir-fry for another minute or two.  Stir in flour, salt and pepper.  Add milk.  Cook and stir until thickened and bubbling.  Over low heat, add cream cheese and stir until cheese is melted and sauce is smooth.  Add salmon pieces and herbs heat through.
3. Serve over hot tortellini. 
4. Serves 4.

Nanimo Bar Ice-Cream Cake

Nanaimo Bars are apparently British Columbia's all time favorite sweet treat!  They are a no-bake, three layered bar with a crumb base, butter cream filling and glossy chocolate topping.  Everyone loves Nanaimo Bars, so it seems.

We celebrated some family birthdays yesterday...and enjoyed this ice-cream dessert as the birthday cake.  It is an adaptation of the famous Nanaimo Bar and seemed to be a hit with all...so I'll share the recipe with the rest of you! 

Ingredients:

• 1/2 cup butter
• 4 tablespoons sugar
• 2 egg yolks
• 2 cups chocolate wafer crumbs
• 3/4 cup chopped pecans, divided (reserve 1/4 cup cup to sprinkle over topping)
• 1 cup coconut
•  8 cups (2 Litres) vanilla ice-cream
• 1/2 cup cocoa
• 4 tablespoons butter
• 3/4 cup sugar
• 1/2 cup heavy cream (whipping cream)
• 1 teaspoon vanilla
• whipped cream, chocolate syrup and chopped pecans as garnish if desired

1. Prepare 9" x 13" pan by lining with heavy foil, leaving a 1-inch overhang at each end for handles.  Spray with cooking oil. 
2. In saucepan, melt butter with sugar over medium heat.  Stir in egg yolks, cookie crumbs, 1/2 cup pecans and coconut.
3. Press crumb mixture firmly into pan.  Bake in 350°F oven for 20 minutes or until firm.  Cool completely.
4. Soften ice-cream in refrigerator for about 30 minutes.  Spread and pack evenly over crust.  Freeze at least 4 hours or until solid.
5. Combine cocoa, butter, sugar, cream and vanilla in small saucepan.  Heat and stir over medium heat until boiling.  Remove from heat and cool about 20 minutes (until lukewarm and slightly thickened).  Then spread evenly over ice-cream layer.  Sprinkle with additional chopped pecans.  Freeze for at least one hour or until firm.
6. To serve:  Allow cake to stand in refrigerator for about 30 minutes to soften.  Use foil handles to remove cake from pan.  Using a sharp knife dipped in hot water, slice cake.  Top each slice with whipping cream and chocolate syrup.

Note:  This cake can be made well in advance, wrapped in heavy duty foil and plastic wrap and stored in freezer.

Serves 15.