Summer Recipes | 20something cupcakes

Archives For summer recipes

heirloom tomato galette.

June 4, 2012 — 19 Comments

This heirloom tomato and fresh mozzarella galette has officially just blown my mind.

Heirloom Tomato Galette

It’s almost like a pizza: A flaky, buttery pastry replaces the crust, a balsamic-Dijon blend acts as a sauce, slices of luscious heirloom tomatoes and fresh local mozzarella melt into each other like buttered toast, and a layer of garlic, olives, and Parmigiano-Reggiano seals the deal. Followed by a generous helping of fresh chives and basil after it comes out of the oven.

I realize it’s a bit of a stretch from this week’s recipe for The Food Matters Project, which is that of a savory tomato crisp. There, you won’t find a crust at all – tomatoes are topped with a cheesy breadcrumb-oat topping and baked. It’s really more of a gratin. (Get the original recipe here, on Nicole’s blog for her inspiring company seeking to teach others about doing good with food, The Giving Table.) Bittman points out that, of course, it would be best in summer when tomatoes are at their peak, but because baking them brings out their sweetness, you can get away with making this recipe all year long.

Heirloom Tomatoes + The Start of Dough

We’ve talked about the magical experience that is roasting tomatoes, and the same magic goes down here in this galette. Gorgeous heirloom tomatoes in vibrant shades of green, yellow, and red are a little piece of heaven this time of year, no matter how you slice it {hehe} … I ate the extra slices and scraps drizzled in olive oil and sprinkled with sea salt – heaven, I tell you! But when you cook them in this galette, their flavors intensify even moreso, and yes … MINDS. ARE. BLOWN.

In Food Matters Project, Main Dishes basil, chives, galettes, goat cheese, mozzarella, olives, savory tarts, summer recipes, tomatoes, vegetarian

peach-infused bourbon iced tea.

May 29, 2012 — 8 Comments

If the South had an official cocktail, this would so be it.

Peach-Infused Bourbon Iced Tea

Sweet tea + peaches + bourbon. It’s kind of ridiculous.

You may recall reading that this recipe was inspired by a cocktail I enjoyed during my recent trip to Louisville. It was actually made with bourbon, peach schnapps, and iced tea. I was a little scared ordering something made with schnapps – fearing it would be too sweet or that it might coming bearing that artificial taste schnapps tends to have. But, alas – it did not! It was so refreshing and delicious. And it tasted just like peach tea.

I figured, why not do away with that fake flavoring and instead get some fresh peach-action going on in there?

In Cocktails bourbon, iced tea, peaches, summer recipes

the list: {12} must-make margaritas.

May 4, 2012 — 9 Comments

So … I had this plan. This plan entailed me sharing with you what might just be my favorite margarita recipe EVER.

Kind of a big deal, right?

Well, I’ve got something bigger on the brain.

What could be bigger than sharing one of my all-time favorite margarita recipes, you ask?

Jackpot, babies! Cinco de Mayo. It’s so happening. Like, tomorrow.

These two things are related in that the recipe I wanted to share with you was for … wait for it … prickly pear margaritas.

If you’ve ever had one, then you’re probably wondering why on earth I would torture you with such a thought. Well, if I had shared the recipe, that would have been the evil thing to do – reason being that you need a special prickly pear syrup to make one of those bad boys happen. I say, go ahead and order a bottle now … let me know when it arrives, and then I’ll post the recipe so that we can drink together in peace and tequila-filled harmony.

Lucky for ~~you~~ us, there’s no shortage of fabulous {non-prickly pear} margarita recipes to choose from in the meantime.

In Cocktails celebrate, cinqo de mayo, link round-up, margarita, mexican recipes, spring recipes, summer recipes

tomato + watermelon salad.

September 23, 2011 — Leave a comment

Have you ever eaten something that’s made you moan?

Seriously. I bet you have. And I bet it was something sinful – maybe a super-rich dessert, or a perfectly marbled rib-eye that just melted in your mouth.

I bet it wasn’t a salad.

That’s right – this salad made me moan. From my first bite, all the way until I ate the leftovers at work days later. I can’t even remember the last time I ate leftover salad and even remotely enjoyed. And this one… I just didn’t want it to end.

In On the Side, Salad Bar alex guarschanelli, balsalmic vinegar, summer recipes, tarragon, tomatoes, watermelon

fresh corn + basil tart.

September 19, 2011 — 3 Comments

I’m not sure what it is about serving a tart that always impresses people.

It probably has something to with the fact that tarts are often beautiful to look at, so if you make one that tastes good, too – you know it’s going to be a hit. Such was the case with this recipe, and the best part is that it was also super-easy to make.

In Dinner Party Worthy, On the Side basil, corn, pies + tarts, savory tarts, summer recipes

simple fruit + cheese plate.

September 17, 2011 — 2 Comments

You probably don’t need me to tell you how to put together a cheese plate as simple as this one.

A cheese plate doesn’t require a recipe, though you could certainly make your own miniature cheese spreads and salads if you wanted to. For me, I think back to what I learned from Ina long ago: Don’t make everything from scratch when entertaining. If you’re reading this, you probably know that that can be rather difficult for me. For whatever reason, I feel the need to make juices from scratch rather than buying them. I can’t help myself – it’s how I roll. Sometimes I watch Ina buy a pound cake from the market and I think to myself, “I wish I could do that.” Maybe if I had markets as fabulous as Ina has to shop at, I would do things like that. That’s what I tell myself, anyway.

In Fabulously Simple, Starters cheese plate, easy appetizers, grapes, strawberries, summer recipes

pancetta-wrapped peaches with basil + balsamic.

September 15, 2011 — 3 Comments

Quick – while peaches are still in season. You’ve got to make this.

As soon as I saw the recipe, I died. Four of my all-time favorite ingredients, all wrapped into one recipe. Not even just the recipe itself, but all in the name of the recipe?

I’m in.

You will be, too. All of my friends were. I even made it super-simple for you by converting the recipe so that you throw everything into your oven all at once, rather than sautéeing a few at a time. A must for entertaining. And probably a must even if it’s just a few of you eating. Heck, even if you’re by yourself… You’re going to want more. Trust me on this.

In Dinner Party Worthy, Starters balsalmic vinegar, basil, easy appetizers, pancetta, peaches, summer recipes

{best brunch ever} mimosa bar.

September 13, 2011 — 9 Comments

Add it to the bucket list: Host brunch with mimosa bar.

Unless you’re not into hosting, in which case you might change it to: Get invited to brunch with mimosa bar. It shouldn’t be that hard. I mean – you do know me, right?

The first ladies-only {more affectionately known as bitches} brunch I hosted became infamous because of the mimosa bar. It’s a brilliant concept, really. Everyone brings a bottle of champagne, and you provide the mixers. You can keep it as simple as buying a variety of juices at the grocery store, or you can be mental like me and make it all from scratch, like I did this second time around. The choice is yours, and I promise – no matter which way you go, everyone will be impressed. And happy.

I’m going to call this the holy-trifecta of champagne mixers: Orange-Pineapple Juice, Fresh Peach Nectar, and Strawberry Lemonade. I used three 1-quart capacity glass carafes that I was *so* excited to snag from work. Let me tell you – it’s a beautiful thing to now have access to every kitchen utensil or serving piece you can imagine!

In Cocktails, Weekend Brunch champagne, fresh-squeezed juice, lemonade, mimosa, peaches, strawberries, summer recipes

annual summer brunch menu.

September 8, 2011 — 3 Comments

Two years ago, I hosted a brunch. It was right around the time that I started seriously getting into cooking, and it was probably the first time I entertained for a group of more than 4. I remember making Paula’s French Toast Casserole and Ina’s Smoked Salmon Spread. I also did a beautiful tomato and mozzarella salad, an egg white frittata with mushrooms and spinach, and chocolate-covered strawberries for dessert. But what made my brunch so infamous was the mimosa bar. I got all sorts of mixers, like peach nectar, orange juice, and pink lemonade – and each guest brought a bottle of champagne. Seven hours later… We were still going, to say the least.

{2nd annual summer brunch crew}

I think that brunch impacted me in a big way – I learned that not only did I love entertaining, I *loved* the process of putting together a great menu. I’m proud to say that my cooking has come a long way, and I’ve really come into my own in terms of what I like and what I’m about in the kitchen. And what I’m about is creating a truly special experience for my friends and loved ones – and even though the food must be nothing-short-of-fabulous, I like for everything else about the day or evening to be super-relaxed.

The following year, I let life get in the way as it has a habit of doing and I missed my opportunity to host a second annual brunch. This year, the end of August rolled around and I was determined not to let that happen again. And so, I hosted my second annual brunch a year late…

In Complete Menus, Weekend Brunch champagne, entertaining, girly time, hostess with the mostess, summer recipes

tomato + avocado salad with blue cheese.

September 6, 2011 — Leave a comment

Here’s a super-simple idea to help you use up all of those gorgeous tomatoes at the market right now.

{Not that you needed any help in that area}

There’s something about yellow tomatoes that I just love – they always seem to be extra-firm, even when perfectly ripe. My picky tomato eater – who never ate them until the ripe old age of 34 – is also partial to the yellow variety, so that has to mean something.

In On the Side arugula, avocado, blue cheese, side salads, summer recipes, tomatoes