Comments on: Late summer treats History and sexual politics, 1492 to the present Mon, 22 Sep 2014 18:38:06 +0000 hourly 1 By: Perpetua Tue, 14 Sep 2010 13:34:56 +0000 Pesto! And I make a roasted red pepper and tomato tart with a yeasted tart dough (as opposed to a buttery-pastry dough) which is one of my favorite late summer feasts.

But our evenings and mornings have become so unexpectedly cool that it’s feeling more like early autumn, and I’ve moved on to baking pumpkin bread and apple crisp.

By: koshem Bos Tue, 14 Sep 2010 00:55:19 +0000 - pickle beets (many similar recipes exist)
- burrito of green beans, quash and queso fresco
- savory soup of peaches, squash and union
- potato salad made of baked potatoes diced, cilantro, olive oils and lemon juice
- tomato salad made of finely diced tomato, finely cut parsley and drops of olive oil

For greens:
baked collards with pinto beans and a can of fire roasted crushed tomatoes

Caldo Verde, the national soup of Portugal, made of julienne kale, potatoes, chorizo, …

By: HistoryMaven Tue, 14 Sep 2010 00:00:07 +0000 Lovely, lovely.

Having worked a lavender festival every June for the last six years at a relative’s herb/lavender farm, I can tell you that lavender liqueur ain’t bad, that it does warm the taste buds when infused into alcohol, is pretty darn good in ice cream, and works extremely well in a creme anglaise that adorns any tart you wish to make. Historiann, if you’re interested in some lavender recipes, let me know and I’ll share.

By: Comrade PhysioProf Mon, 13 Sep 2010 23:44:37 +0000

Hendrick’s is the best gin for that one.

Hendrick’s goes magnifico with cucumbers, because it has strong hints of cucumber already in it.

By: Janice Mon, 13 Sep 2010 23:04:24 +0000 I love to make my own gazpacho and it’s a great way to use up the baskets of tomatoes you quickly accumulate!

By: Historiann Mon, 13 Sep 2010 21:19:29 +0000 Yum!

I’ve always been intimidated by pie crust, but yesterday’s tart crust came together really well, plus I was able to use the food processor, so what’s to be afraid of?

By: Susan Mon, 13 Sep 2010 21:05:12 +0000 You’re hereby invited as a guest. I’ll provide the gin, and you can make the cocktail. I’ll even do the crust for the tart, pie and tart crusts being something I like.

My favorite late summer meal is pasta with a raw tomato sauce — just cut up tomatoes, add salt & pepper, garlic, basil, and olive oil; I’ve occasionally added a hot pepper for zing. Let it sit for a few hours. Cook pasta, and mix together, adding parmesan or similar cheese. If you use tortellini, that’s great; if you use fusili or penne you can throw in some fontina cheese as you mix it together. Serve with good bread and salad. Voila, dinner.
What I love about this is that it makes a great lunch the next day, and the kitchen doesn’t get very hot!

By: Historiann Mon, 13 Sep 2010 21:04:58 +0000 Rootlesscosmo’s plum cake recipe looks divine. I used regular (more sour) plums for this tart–but in the past I’ve had great luck with the Italian prune plums. (And they’re a damn sight easier to pit than the regular plums.)

I forgot to add: that bloody veggie mary was also finished off with tonic, as I recall. (Otherwise, it would be more like a heavily spiked gazpacho!)

Boston Scholar’s idea for the lemon and rosemary treatment is a good one. But, I don’t have any rosemary in my garden this year. (I wonder what a sprig of lavender leave would taste like?)

By: squadratomagico Mon, 13 Sep 2010 20:37:24 +0000 I’ll be over for drinks and dessert tonight! That tart looks scrumptious, and I’m a gin gal as well!

By: TriPartite Academic Mon, 13 Sep 2010 17:50:56 +0000 I LOVE a good gin and tonic and that looks amazing! Ditto on Hendrick’s being the best gin with cucumber muddles/infusions.