Summer Fruit Pastry 

Ingredients

2 (9 inch) refrigerated Pie Crusts

3 Fresh Peaches – peeled, pitted and sliced

1 pint Fresh Strawberries – sliced

½ pint Fresh Blueberries

4 tablespoons White Sugar, divided

4 tablespoons All-Purpose Flour, divided

6 tablespoons Turbinado (Raw) Sugar, divided

 

Directions

1.  Preheat oven to 450 degrees F (230 degrees C).

2.  Lay out one pie crust on a baking sheet that is lined with parchment paper or on a baking stone  (leave additional space on the paper/stone for the second pie crust to be placed next to it).

3.  Mix sliced peaches with half the blueberries, 2 tablespoons of the flour and 2 tablespoons of the white sugar in a bowl. Pour over one pie crust leaving a 1-inch border. Fold up the uncovered border over the edge of the fruit and pinch into pleats. Sprinkle the crust and fruit filling with 3 tablespoons of turbinado (raw) sugar.

4.  Lay out the second pie crust on the baking sheet. Mix sliced strawberries, remaining blueberries, 2 tablespoons of flour and 2 tablespoons of white sugar in the bowl. Pour over the second pie crust and form the edge of the crust the same as the first. Sprinkle with 3 tablespoons of turbinado sugar.

5. Bake until crust is lightly browned, 12-14 minutes. Sprinkle with more sugar if desired. Serve warm or at room temperature. Great with ice cream.

 

Grilled Corn on the Cob

Ingredients

6 ears of Corn

6 tablespoons Butter, softened

Salt and Pepper to taste

 

Directions

1.  Preheat an outdoor grill for high heat and lightly oil grate.

2.  Peel back corn husks (do not remove completely) and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.

3.  Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

 

Marinated Grilled 

Shrimp Kabobs

Ingredients

3 cloves Garlic, minced

1/3 cup Olive Oil

¼ cup Tomato Sauce

2 tablespoons Red Wine Vinegar

2 tablespoons Fresh Basil, chopped

½ teaspoon Salt

¼ teaspoon Cayenne Pepper

2 pounds Fresh Shrimp, peeled and deveined

Skewers

 

Directions

1.  In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

2.  Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

3.  Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

 

Lemon Ice Cream

Ingredients

2 cups Heavy Whipping Cream

1 cup Half & Half Cream

1 1/8 cups White Sugar

3 tablespoons Grated Lemon Zest

5 Egg Yolks

¾ cup Fresh Lemon Juice

 

Directions

1.  Combine heavy cream, half & half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes.

2.  Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight.

3.  Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer’s directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.