3 nostalgic recipes that are perfect for summer
Indulge in market-fresh summer ingredients like corn, green beans and berries.
Country-style green beans and new potatoes
Fresh, locally grown fruits and vegetables are the greatest gifts summer bestows.
Yes, we have a little spinach, potatoes and herbs scattered throughout the year, but summertime brings us the mother lode. Whether it’s from the grocery store, farmers’ market or our own backyards, this is the time when the squash, berries, corn, green beans, melons, peaches, cucumbers and tomatoes are abundant. But all this culinary treasure won’t last long.
This is the time for cold watermelon wedges, hot buttered corn on the cob, tomatoes drizzled with olive oil and sprinkled with feta cheese. Think about what foods you loved from summers past, and then go ahead and make that blackberry cobbler or grilled zucchini or whatever it might be.
The recipes we’ve included will give you a jump start for your cooking plans. Our variation on green beans and new potatoes might be an old favorite for you. But corn pie? That may be one you’ve never tasted. This Southern dish is good at brunch with eggs and biscuits. Or it’s good at dinner with grilled meats and veggies.
Knowing how to make a pound cake will take you far in the summer. It can be topped with fresh fruit, ice cream or whipped cream. We love this version with blueberries and peaches folded right in.
Serve these green beans and new potatoes with cornbread.
Country-Style Green Beans and New Potatoes
8 new potatoes, quartered
1 pound fresh green beans
3 slices bacon
1 onion, sliced
¼ cup fresh parsley, chopped
Salt and pepper to taste
Cook potatoes in boiling, salted water until tender. Remove from heat, drain and cool.
Trim green beans by snapping or cutting off ends. Place green beans in a saucepan, cover with water and boil until tender. Remove saucepan from heat, drain and place in an ice bath to immediately stop cooking. Remove from ice, and set aside.
In a large skillet, fry bacon strips for 3 minutes. Add onion. Continue to cook bacon and onions until bacon is done and onions are transparent. Add potatoes and beans to skillet and cook 5 minutes. Sprinkle with parsley.
This is a pie without a crust, and could hardly be called a pie at all except that it’s baked in a pie pan.
8 ears fresh corn (or 4 cups kernels)
3 large eggs
1 ½ cups milk
1 tablespoon sugar
Salt and freshly ground black pepper
1 teaspoon grated onion
½ cup heavy cream
3 tablespoons unsalted butter
Preheat the oven to 325 degrees.
Slice the corn from the cob and place in a bowl. Butter a deep-dish, 10-inch glass pie pan.
In a large bowl, beat the eggs until light and foamy. Add the milk, sugar, salt and pepper to taste, and beat until well blended. Stir in the onion. Combine the corn with the egg mixture. Pour into the pie pan. Pour the cream on top of the corn mixture and dot with butter.
Bake, uncovered, 35-40 minutes, or until a knife inserted into the middle comes out clean. Cut into wedges and serve warm.
This cake is good as it is, but it also is pretty with a dusting of powdered sugar or a drizzle of icing.
Blueberry and Peach Pound Cake
1 stick butter, softened
1 ¼ cups sugar
¼ cup milk
2 ½ cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
2 ¼ cups peeled and chopped fresh peaches
2 cups fresh blueberries
Preheat oven to 350 degrees.
With a mixer, cream butter and sugar in a bowl until light and fluffy. Beat in eggs, one at a time. Beat in milk.
In another medium bowl, combine flour, baking powder and salt. Add to butter mixture, mixing until just combined. Stir in peaches and blueberries.
Pour into a Bundt pan. Bake for 60-70 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 15 minutes, then remove to a wire rack to cool completely.