July
Ripe for the Picking Summer stone fruit and berry desserts ripe for eating
HOSPITALITY The New Cookout Classics Celebrate the season with these modern spins on backyard favorites
WHAT CAN I BRING? Muffin Pan Tomato Tarts Savory tarts that are perfectly portable
ONE AND DONE Flat-Out Delicious A hearty sheet pan pizza to crave
THE SL TEST KITCHEN ACADEMY Peach Peeling Pointers Bare naked fruit has never been easier
SAVE ROOM Red, White & Berries A frozen cake fit for the Fourth
RIPE FOR THE PICKING
SIX DELICIOUS DESSERTS STARRING SUMMER’S FRESHEST FRUIT
PLUM-BERRY CORNMEAL SHEET CAKE
Bake and take this easy-to-transport, fruit-filled dessert to any summer gathering.
Top it with ice cream or sour cream mixed with vanilla extract and light brown sugar.
¾ cup (6 oz.) salted butter, softened
1½ cups granulated sugar
4 large eggs
1½ cups (about 6 3/8 oz.) all-purpose flour
1 cup fine yellow cornmeal
2 tsp. baking powder
1 tsp. kosher salt
¾ cup sour cream
1 Tbsp. orange zest plus ½ cup fresh juice (about 2 oranges)
2 tsp. vanilla extract
2½ cups mixed fresh berries
2 red plums, sliced
1. Preheat oven to 350°F. Line the bottom and sides of a lightly greased 13- x 9-inch pan with parchment paper. Beat butter and sugar with an electric mixer at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition and stopping to scrape sides of bowl as needed.
2. Whisk together the flour, cornmeal, baking powder, and salt in a medium bowl. Whisk together the sour cream, orange zest, orange juice, and vanilla in a separate bowl. Add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spread batter into prepared baking pan, and scatter berries and plum slices over batter.
3. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour and 5 minutes. Cool on a wire rack 20 minutes. Cut into squares, and serve warm or at room temperature.
SERVES 12 ACTIVE 20 min. TOTAL 2 hours
BERRY COBBLER WITH PECAN SANDIE STREUSEL
The toasty, nutty streusel topping is a surprising twist on the classic berry cobbler.
This cobbler is delicious with any fresh combination of berries. We mixed it up with four kinds.
1¾ cups (about 7½ oz.) plus 5 Tbsp. all-purpose flour, divided
⅔ cup granulated sugar, divided
¾ tsp. kosher salt, divided
½ cup (4 oz.) plus 2 Tbsp. cold salted butter, diced, divided
1¼ cups lightly toasted chopped pecans
½ cup heavy cream
1½ tsp. vanilla extract, divided
2 cups fresh blackberries
2 cups fresh blueberries
2 cups fresh raspberries
2 cups fresh strawberries, halved
2 tsp. lemon zest
¼ tsp. ground nutmeg
1 Tbsp. turbinado sugar
1. Whisk together 1¾ cups of the flour, ⅓ cup of the granulated sugar, and ½ teaspoon of the salt in a medium bowl. Using a pastry blender, cut ½ cup of the butter into flour mixture until well blended and mixture resembles small peas. Stir in toasted pecans.
2. Stir together cream and ½ teaspoon of the vanilla in a small bowl; add cream mixture to flour mixture, stirring with a fork until mixture is combined but still crumbly. Chill until ready to use.
3. Preheat oven to 400°F. Gently toss together blackberries, blueberries, raspberries, strawberry halves, lemon zest, nutmeg, and remaining 5 tablespoons flour, ⅓ cup granulated sugar, 2 tablespoons butter, 1 teaspoon vanilla extract, and ¼ teaspoon salt in a large bowl. Transfer to a lightly greased 10-inch cast-iron skillet. Place skillet in an aluminum foil-lined rimmed baking sheet.
4. Bake in preheated oven until bubbly around the edges, 20 to 22 minutes. Remove from oven. Crumble chilled streusel over hot filling, and sprinkle with turbinado sugar. Return to oven, and bake until golden, 25 to 28 more minutes. Serve warm.
SERVES 8 ACTIVE 25 min. TOTAL 1 hour, 45 min.
SPICED PEACH GALETTE
You can make a flavor swap by substituting the cardamom in the peach filling for 1 teaspoon each of cinnamon and nutmeg.
Arrange slices in a single layer so they bake evenly. Leave a 1½-inch border around the edges.
CRUST
2 ¾ cups (about 11¾ oz.) all-purpose flour
2 Tbsp. granulated sugar
1 tsp. kosher salt
¾ cup cold butter, cubed
¼ cup frozen shortening, cubed
8 to 10 Tbsp. ice water
FILLING
½ cup granulated sugar
2 tsp. ground cardamom
1 Tbsp. cornstarch
6 medium peaches, ripe yet still firm
1 tsp. fresh lemon juice
1 tsp. vanilla extract
1 Tbsp. grated fresh ginger
2 Tbsp. heavy cream
1 Tbsp. turbinado sugar (optional)
1. Prepare the Crust: Place first 3 ingredients in the large bowl of a food processor; pulse 5 times to combine. Add the cubed butter and shortening. Pulse 12 to 15 times until mixture resembles small peas. Evenly sprinkle 8 tablespoons of the ice water over the top of the flour and butter mixture. Pulse 5 times to combine. Pinch dough; if it does not stick together, add up to 2 tablespoons ice water, 1 tablespoon at a time, pulsing 3 to 5 times to combine after each addition. Turn dough out onto a work surface, and knead 4 to 5 times to bring together. Shape into a 1-inch-thick oval. Wrap with plastic wrap, and chill 1 to 24 hours.
2. Preheat oven to 425°F. Let dough stand at room temperature 15 minutes to slightly soften. Place on a lightly floured sheet of parchment paper, and roll into a 12- x 16-inch oval about ⅛ inch thick. Transfer dough and parchment to a large baking sheet; chill until ready to use.
3. Prepare the Filling: Stir together the sugar, cardamom, and cornstarch in a large bowl. Cut each peach into 8 wedges, and add to sugar mixture. Gently toss to coat. Add the lemon juice, vanilla, and ginger; gently toss to combine.
4. Remove peaches from the bowl, reserving 4 tablespoons of the liquid. Arrange the peaches in a single layer on the dough, overlapping slightly, leaving a 1½-inch border along each edge. Cut the pastry border every 4 inches, and fold each piece up over the fruit. Brush crust with heavy cream, and, if desired, sprinkle with turbinado sugar. Drizzle reserved 4 tablespoons liquid from bowl over the peaches.
5. Bake in preheated oven 15 minutes. Reduce heat to 350°F, and bake until golden brown, about 40 minutes. Cool 10 minutes on baking sheet; transfer galette to a wire rack, and cool 1 hour.
SERVES 8 to 10 ACTIVE 45 min. TOTAL 4 hours
CHERRY-PLUM PIE WITH CORNMEAL CRUST
If you don’t have a cherry pitter, try inserting a wooden chopstick through the stem end of each cherry to remove the pits.
Fine yellow cornmeal gives this crust a slightly crunchy and flaky texture.
CRUST
2 cups (about 8½ oz.) all-purpose flour, plus more for dusting dough
½ cup plus 1 Tbsp. fine yellow cornmeal
2 Tbsp. granulated sugar
1 tsp. kosher salt
¾ cup cold butter (6 oz.), cubed
¼ cup chilled shortening, cubed
8 to 10 Tbsp. ice water
FILLING
1 lb. cherries, pitted and halved
1½ lb. red plums, diced into 1-inch pieces
2 tsp. vanilla extract
¾ cup granulated sugar
2 tsp. ground cinnamon
2 Tbsp. cornstarch
1 Tbsp. heavy cream
1 Tbsp. turbinado sugar
1. Prepare the Crust: Place first 4 ingredients in the large bowl of a food processor; pulse 5 times to combine. Add the butter and shortening. Pulse 12 to 15 times until mixture resembles small peas. Evenly sprinkle 8 tablespoons ice water over the flour and butter mixture. Pulse 5 times to combine. Pinch dough; if it does not stick together, add up to 2 additional tablespoons, 1 tablespoon at a time, and pulse 3 to 5 more times after each addition to combine. Turn dough out onto a smooth surface, and knead 4 to 5 times to bring together. Divide in half, and form into 2 rounds, about ½ inch thick. Wrap in plastic wrap, and refrigerate 1 to 24 hours.
2. Preheat oven to 425°F. Remove dough from the refrigerator; let rest 15 minutes. Place 1 round on a lightly floured piece of wax paper; sprinkle dough with flour. Top with another sheet of wax paper. Roll dough to ⅛-inch thickness and 13 inches wide. Place on a baking sheet, and return to refrigerator.
3. Repeat the rolling process with the second round of dough. Remove and discard top sheet of wax paper. Starting at 1 edge, wrap dough around rolling pin, separating dough from bottom sheet of wax paper as you roll. Discard bottom sheet of wax paper. Unroll dough onto a 9-inch pie pan; gently press dough into pie pan. Chill until ready to use.
4. Prepare the Filling: Combine the cherries, plums, and vanilla in a large bowl. Mix the sugar, cinnamon, and cornstarch in a small bowl. Combine the dry ingredients with the fruit, and transfer to the prepared pie pan.
5. Remove the reserved crust from the refrigerator. Cut second dough round into 16 (½-inch-wide) strips. Arrange in a lattice design over pie filling. Place pie on a baking sheet. Brush dough with heavy cream, and sprinkle with turbinado sugar. Bake in preheated oven 20 minutes; reduce oven temperature to 350°F, and bake until crust is browned and filling is cooked through, 45 to 50 minutes. Cool to room temperature before serving, about 4 hours.
SERVES 8 ACTIVE 40 min. TOTAL 6 hours, 50 min.
BLACKBERRY COBBLER WITH ALMOND-GINGER BISCUITS
Pockets of spicy crystallized ginger and sweet almonds are a surprising addition to this biscuit topping.
For the right berry-to-biscuit ratio, bake the cobbler in individual ramekins.
FILLING
7 cups fresh blackberries
⅓ cup granulated sugar
¼ tsp. almond extract
¼ tsp. kosher salt
¼ cup (about 1⅛ oz.) all-purpose flour
2 Tbsp. salted butter, diced
ALMOND-GINGER BISCUITS
2 tsp. baking powder
½ tsp. kosher salt
1¾ cups (about 7½ oz.) all-purpose flour
¼ cup turbinado sugar, divided
½ cup (4 oz.) cold salted butter, diced
⅔ cup sliced almonds, lightly toasted
3 Tbsp. minced crystallized ginger
⅔ cup buttermilk
1 large egg, lightly beaten
Vanilla ice cream
1. Prepare the Filling: Preheat oven to 400°F. Stir together the blackberries, sugar, almond extract, salt, flour, and butter in a large bowl. Place 6 lightly greased 8-ounce ramekins in an aluminum foil-lined rimmed baking sheet. Divide berry mixture among ramekins. Bake in preheated oven until mixture just begins to bubble, 12 to 14 minutes.
2. Prepare the Almond-Ginger Biscuits: Whisk together baking powder, salt, flour, and 3 tablespoons of the turbinado sugar in a large bowl. Cut ½ cup butter into flour mixture using a pastry blender until mixture resembles small peas. Add almonds and crystallized ginger, and toss to combine. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 to 4 times. Pat into a ¾-inch-thick rectangle (about 7 by 5 inches). Cut into 6 pieces, about 3 by 2½ inches.
3. Remove ramekins from oven, and carefully place 1 dough piece over hot filling in each ramekin. Brush dough with egg, and sprinkle with remaining 1 tablespoon turbinado sugar. Return to oven, and bake until fruit is bubbly and biscuits are golden, 22 to 25 minutes. Let stand 20 minutes. Top with vanilla ice cream.
SERVES 6 ACTIVE 20 min. TOTAL 1 hour
BLUEBERRY SWIRL SEMIFREDDO
This soft and creamy dessert calls for store-bought ice cream. For the smoothest texture, choose a premium ice cream, such as Häagen-Dazs brand.
Semifreddo (“half cold” in Italian) has a smooth, creamy texture like frozen mousse.
4 cups fresh blueberries, divided
½ cup water
1½ cups granulated sugar
½ tsp. lemon zest
2 Tbsp. fresh lemon juice
1 tsp. vanilla extract
1 pt. vanilla ice cream
1 cup heavy cream
1. Combine 3 cups blueberries, water, sugar, lemon zest and juice, and vanilla in a medium saucepan. Bring to a boil over high; reduce to medium-low, and simmer until slightly thickened, about 20 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, pressing gently on solids; discard solids. Let cool to room temperature. Reserve ½ cup blueberry sauce for Step 4.
2. Remove the vanilla ice cream from the freezer, and thaw at room temperature 20 minutes. Stir together the cooled blueberry sauce and partially thawed ice cream in a large bowl, leaving some large pieces of frozen ice cream.
3. Whip the heavy cream to stiff peaks. Gently fold whipped cream into blueberry mixture, and swirl gently with a knife. Pour into a 9- x 5-inch loaf pan. Cover and freeze 6 hours or overnight.
4. To serve, run each side of loaf pan under hot water. Run a knife around the edge of the loaf pan, and turn out onto a cutting board. Cut into ¾-inch-thick slices; place on serving plates. Top with remaining 1 cup blueberries and reserved ½ cup sauce; serve immediately.
SERVES 6 to 8 ACTIVE 20 min. TOTAL 6 hours, 55 min.
The New Cookout Classics
SEVEN SIZZLING SPINS ON THE ALL-AMERICAN SUMMER MENU
GRILLED TOMATOES ON THE VINE
2 lb. cherry tomatoes on the vine
2 tsp. olive oil
1 tsp. kosher salt
½ tsp. black pepper
1 Tbsp. torn basil, thyme, or oregano leaves or 1 rosemary sprig
Coarse sea salt
1. Heat grill to medium (300°F to 350°F). Place tomatoes (attached to vine) in the center of an 18- x 18-inch piece of heavy-duty aluminum foil. Drizzle with olive oil, and sprinkle with salt and pepper. Sprinkle with desired herb. Seal foil to make a packet.
2. Grill tomatoes, covered, 10 minutes; open packet slightly, and grill until tomatoes soften and are heated through, 5 to 10 minutes. Sprinkle with sea salt, and serve.
SERVES 8 (serving size: ½ cup) ACTIVE 5 min. TOTAL 15 min.
STREET CORN SALAD
½ cup chopped fresh cilantro
3 Tbsp. fresh lime juice
1 tsp. kosher salt
½ tsp. black pepper
2 Tbsp. olive oil
4 cups fresh corn kernels
1 cup thinly sliced radishes
1 cup cherry tomato halves
⅓ to ½ cup crumbled Cotija cheese (or feta cheese)
1. Combine first 4 ingredients; whisk in olive oil.
2. Stir together corn, radishes, and tomatoes in a medium bowl. Gently stir in dressing; spoon mixture onto a serving platter, and sprinkle with cheese.
SERVES 8 (serving size: ¾ cup) ACTIVE 20 min. TOTAL 20 min.
BUTTERMILK-HOT SAUCE BRINED CHICKEN
2 cups buttermilk
2 cups cold water
¼ cup kosher salt
1 Tbsp. black pepper
½ cup plus 3 Tbsp. hot sauce
¼ cup firmly packed plus 2 tsp. light brown sugar, divided
1 lime, thinly sliced
4 garlic cloves, smashed
4 to 5 lb. skin-on, bone-in chicken breasts and leg quarters
¼ cup ketchup
2 Tbsp. melted salted butter
1 Tbsp. apple cider vinegar
1. Whisk together buttermilk, water, salt, pepper, ½ cup of the hot sauce, and ¼ cup of the brown sugar in a large bowl until sugar is dissolved; stir in lime slices and garlic.
2. Place buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal bag, and chill 24 hours. Remove chicken from marinade, discarding marinade; pat dry with paper towels.
3. Heat a grill to medium (300°F to 350°F) with an area cleared of coals (for charcoal grill) or a burner turned off (for gas) to make an indirect heat area. Place chicken, skin side up, over indirect heat, and grill, covered, until a meat thermometer inserted in thickest portion registers 165°F, about 1 hour and 15 minutes.
4. Whisk together ketchup, butter, vinegar, and remaining 3 tablespoons hot sauce and 2 teaspoons brown sugar.
5. Brush ketchup mixture onto both sides of chicken; transfer, skin side down, to direct side of grill, and grill, uncovered, 1 to 2 minutes or until skin is browned and crispy; turn and grill, uncovered, 1 to 2 more minutes. Let rest 5 minutes before serving.
SERVES 6 ACTIVE 25 min. TOTAL 25 hours, 25 min., plus 24 hours for brining
SOUR CREAM POTATO SALAD
3 lb. small russet potatoes, thinly sliced (about ¼ inch thick)
6 thick-cut bacon slices, cooked crisp and crumbled
¾ cup sour cream
½ cup mayonnaise
1 Tbsp. chopped fresh flat-leaf parsley
1 Tbsp. finely chopped fresh chives
1 Tbsp. white vinegar
1½ tsp. table salt
1 tsp. granulated sugar
¼ tsp. garlic powder
⅛ tsp. white pepper
1 scallion, finely chopped
1. Place potato slices in a Dutch oven, and cover with cold water; bring to a boil over medium-high. Reduce heat to medium-low, and simmer until tender, about 15 minutes. Drain and cool. Place potatoes in a large bowl; gently stir in bacon.
2. Whisk together remaining 10 ingredients in a small bowl. Add sour cream mixture to potato mixture, and stir gently to incorporate.
SERVES 8 (serving size: 1 cup) ACTIVE 20 min. TOTAL 1 hour, 40 min.
COLORFUL COLLARD SLAW
½ cup white wine vinegar
5 Tbsp. granulated sugar
2 Tbsp. fresh lime juice
2 tsp. prepared horseradish
¼ tsp. dried crushed red pepper
2 tsp. kosher salt, divided
½ cup olive oil
1 bunch collard greens (about 1¾ lb.)
2 cups matchstick carrots
1 sweet apple (such as Braeburn, Pink Lady, or Honey Crisp), diced (about 2 cups)
1. Whisk together first 5 ingredients and 1½ teaspoons of the salt in a small bowl until sugar is completely dissolved; slowly whisk in olive oil until completely incorporated.
2. Trim and discard tough stems from collard greens; thinly slice leaves, and place in a large bowl. Sprinkle with remaining ½ teaspoon salt, and gently massage into greens 1 to 2 minutes. (This helps tenderize them and remove any bitterness.) Pour off any liquid.
3. Add carrots, apple, and 2 tablespoons of the dressing to collards; stir gently to combine, and let stand 30 minutes. Add ¼ cup of the dressing to slaw, and toss. Serve remaining dressing on the side.
SERVES 10 (serving size: 1 cup) ACTIVE 20 min. TOTAL 50 min.
CORN-OFF-THE-COB BREAD
½ cup (4 oz.) salted butter
1½ cups self-rising white cornmeal mix
½ cup (2 oz.) all-purpose flour
1½ cups buttermilk
1 cup fresh corn kernels
2 large eggs
1. Preheat oven to 425°F. Place butter in a 10-inch cast-iron skillet, and heat in oven until butter has melted and skillet is hot, about 5 minutes.
2. Meanwhile, whisk together cornmeal and flour in a large bowl. Whisk together buttermilk, corn kernels, and eggs in a medium bowl. Stir buttermilk mixture into cornmeal mixture. Add melted butter from skillet to cornmeal mixture, and stir just until blended. Pour into hot skillet.
3. Bake until golden brown, 25 to 30 minutes. Remove from oven, and immediately turn out onto a platter.
SERVES 8 ACTIVE 15 min. TOTAL 45 min.
RUM BAKED BEANS
6 thick-cut bacon slices, chopped
1 cup chopped sweet onion
2 garlic cloves, minced
1 (28-oz.) can baked beans with bacon and brown sugar
1 (16-oz.) can navy beans, drained and rinsed
1 (16-oz.) can dark red kidney beans, drained and rinsed
1 (16-oz.) can light red kidney beans, drained and rinsed
1 (15-oz.) can black beans, drained and rinsed
½ cup firmly packed dark brown sugar
½ cup ketchup
½ cup gold rum
¼ cup apple cider vinegar
1. Preheat oven to 350°F. Cook bacon in a large skillet over medium until crisp; remove, reserving 2 tablespoons drippings in skillet. Add onion, and cook, stirring often, until tender, about 5 minutes; add garlic, and cook 1 minute.
2. Stir together bacon, onion mixture, baked beans, and next 8 ingredients in a large bowl. Spoon into a lightly greased 13- x 9-inch baking dish.
3. Bake, covered with aluminum foil, 30 minutes; uncover and bake 30 more minutes.
SERVES 10 (serving size: ¾ cup) ACTIVE 20 min. TOTAL 1 hour, 20 min.
TWO-BITE APPETIZERS
Muffin Pan Tomato Tarts
Our new twist on the classic summer pie starts with puff pastry sheets.
1 (17.3-oz.) pkg. frozen puff pastry sheets, partially thawed
½ cup mayonnaise
2 tsp. kosher salt
1 tsp. black pepper
10 oz. sharp Cheddar cheese, finely shredded (2½ cups)
11 oz. multicolored cherry tomatoes (about 3 cups), halved
2 Tbsp. torn fresh basil
1. Preheat oven to 400°F. Gently unfold both pastry sheets. Spread ¼ cup mayonnaise on each pastry sheet; sprinkle each with 1 teaspoon salt and ½ teaspoon pepper.
2. Cut each pastry sheet into 9 (3-inch) squares. Gently press squares into 2 lightly greased muffin pans. Divide cheese and tomatoes among tarts.
3. Bake in preheated oven until pastry is golden brown, about 20 minutes. Let cool in pans on a wire rack 5 minutes. Top with torn fresh basil. Serve immediately.
MAKES 18 tarts ACTIVE 20 min. TOTAL 50 min.
Flat-Out Delicious
Hold the tomato sauce and try this flavorful take on sheet pan pizza
SHEET PAN WHITE PIZZA WITH SALAMI AND PEPPERS
1 lb. store-bought pizza dough
8 oz. ricotta cheese (about 1 cup)
1 oz. shredded mozzarella cheese (about ¼ cup)
1 garlic clove, minced
1 tsp. kosher salt
¼ tsp. black pepper
3 Tbsp. extra-virgin olive oil, divided
8 slices salami, cut into strips
1 small yellow bell pepper, thinly sliced
1 small red bell pepper, thinly sliced
⅓ cup thinly sliced red onion
3 cups fresh arugula
1 tsp. fresh lemon juice
¼ tsp. dried crushed red pepper
1. Place a large rimmed baking sheet (at least 17 x 11 inches) in oven. Preheat oven to 450°F. Place pizza dough on a lightly floured surface, and cover with plastic wrap. Let stand 20 minutes.
2. Stir together cheeses, garlic, salt, pepper, and 2 tablespoons of the olive oil.
3. Roll out dough on a floured surface to a 17- x 11-inch rectangle. Transfer to a large piece of lightly greased parchment paper; carefully place in hot baking sheet. Top with ricotta mixture, salami, bell peppers, and red onion. Brush edges with ½ tablespoon of the olive oil.
4. Bake in preheated oven until dough is golden brown and crisp, 15 to 18 minutes.
5. Toss together arugula, lemon juice, remaining ½ tablespoon olive oil, and salt and pepper to taste. Top pizza with arugula mixture; sprinkle with red pepper.
SERVES 6 ACTIVE 30 min. TOTAL 48 min.
THE SL TEST KITCHEN ACADEMY
PEACH PEELING POINTERS
FOUR SIMPLE STEPS TO GETTING THAT FUZZY SKIN TO SLIDE RIGHT OFF
1. Score ripe peaches with a paring knife by making an X on the pointed side of the fruit. (Cut through the skin, not the flesh.)
2. Submerge the peaches in boiling water for 40 to 60 seconds, longer if the fruit is underripe.
3. Dunk the peaches in an ice bath. Let cool completely.
4. Remove the skin by gently pulling back or rubbing off the scored marks. The skin should slide off quickly and easily.
TAKE CORN OFF THE COB
WHAT YOU’LL NEED: Bundt pan and knife
1. Place the cob on the center of the Bundt pan.
2. Using knife, slice downward along the sides of the cob to remove kernels.
3. Scrape the back of the knife along the cob to release juices.
SLICE AND SEASON
Just a pinch of salt (kosher or sea salt) can be your best summer seasoning. It will enhance the natural sweetness of ripe melons, strawberries, and pineapple, and reduces bitterness in underripe fruit.
Red, White & Berries
A FROZEN FOURTH OF JULY DESSERT TOPPED WITH SWEET SEASONAL FRUIT
Berry Swirl Gelato Cake
For this recipe, we like Talenti brand gelato for its softer, easy-to-spread texture.
2 cups fresh blackberries
2 cups fresh raspberries
5 cups waffle cone pieces (about 1 [7-oz.] pkg. waffle cones)
⅓ cup cocktail peanuts
2½ Tbsp. granulated sugar
½ tsp. kosher salt
7 Tbsp. salted butter, melted
⅓ cup malted milk powder
2 (1-qt.) containers vanilla bean gelato
2 to 3 cups assorted fresh berries
Powdered sugar (optional)
1. Process blackberries and raspberries in a food processor until very smooth. Pour through a fine wire-mesh strainer, using the back of a spoon to press as much pulp through as possible; discard solids. Cover and chill 2 hours to 2 days.
2. Preheat oven to 350°F. Pulse waffle cone pieces, peanuts, sugar, and salt in a food processer until coarsely ground. Add butter, and pulse until well combined. Using a straight-sided glass, press the mixture into the bottom and all the way up the sides of a 9-inch springform pan.
3. Bake in preheated oven until fragrant, 10 to 12 minutes. Cool about 30 minutes. Freeze 30 minutes.
4. Beat malt powder and 1 quart of gelato with an electric mixer at low speed until smooth and soft, about 1 minute. In a separate bowl, beat chilled berry puree and remaining quart of gelato at low speed until blended, about 1 minute.
5. Spoon some of the berry-gelato mixture into prepared pan. Top that with some of the malted gelato. Repeat layers, ending with the berry-gelato mixture. Using a wooden skewer, swirl layers together. Cover and freeze 24 hours. Remove sides of pan. Just before serving, top cake with berries and, if desired, a sprinkling of powdered sugar.
SERVES 10 ACTIVE 30 min. TOTAL 25 hours, including 24 hours freezing