Kim Dannies: Lifestyle & Adventure writing

A MidSummer Night's Feast
July 19, 2007

We are now in the season of the freshest, most exciting food of the year. The markets are filled with gorgeous products that deserve our best efforts. Last week, baking by the lake, I savored foodie books and articles that had accumulated over the winter. The photos and words inspired these recipes. Here’s a fabulous summer feast I cooked up in about an hour, with some funky new twists.

Duck & Chorizo Kabobs
2 pounds duck breast; fat removed, generously cubed (chicken, pork, and shrimp work fine, too.) 4 Chorizo sausages; sliced one half inch thick. 1 pound fresh figs or apricots; halved. 2 zucchini, sliced into coins. 1 mango; peeled and cubed. Thread ingredients on wooden skewers creating six generous servings. Grill on a hot rack to desired doneness, about 10 minutes.

Ginger Plum Sauce
In a non—aluminum saucepan combine 2 cups chopped fresh plums, one—half cup ketchup, 2 tablespoons freshly minced ginger, 2 minced garlic cloves, one—half cup soy sauce, one—half cup sherry, and 1— 8 ounce bottle plum preserves. Simmer 30 minutes uncovered, stirring occasionally. Adjust seasoning with maple syrup or vinegar.

Barley Tabouli
Boil 8 ounces of barley for 20-22 minutes. Drain and pour into a bowl. In a small food processor pulse 2 garlic cloves with the zest of a lemon until finely minced. Add juice of lemon, one—fourth cup soy sauce, one—half cup orange juice, 2 tablespoons Dijon mustard, 1 tablespoon maple syrup, one—half teaspoon powdered clove, a large pinch of kosher salt, and freshly ground pepper. Process 1 minute while drizzling in 1 tablespoon of olive oil. Fold dressing over barley; adjust seasoning.

To serve add 2 cups rough chop fresh mint and fresh parsley each, along with 2 cups of fresh tomatoes, cored and cubed, and one cup chopped scallion with green tips. Combine gently; top with a twist of fresh pepper.

Fresh Stone Fruit Crumble
In a glass pie plate combine 2 nectarines, 2 plums, and 3 peaches, sliced; 2 cups freshly pitted cherries, and 1 cup fresh blueberries. In a small bowl combine three—fourths cup flour, one—half cup sugar, one cup chopped almonds, and 4 ounces of cold butter. Work with a fork until pebbles form. Sprinkle mixture over the top of fruit. Bake at 375 degrees for 45 minutes. Serve with vanilla ice cream.