Drizzled with honey and topped with toasted almonds, these peaches are simply stunning for dessert.
4 peaches, halved
1 teaspoon melted butter
3 teaspoons honey, divided
2 tablespoons sliced almonds, toasted
⅓ cup whipping cream
½ teaspoon almond extract
1 ½ tablespoons powdered sugar
1. Heat a grill or grill pan over medium high heat.
2. In a small dish whisk together the melted butter and a teaspoon of honey. Cut the peaches in half and brush the melted honey butter on the cut side.
3. Place the peaches cut-side down onto the heated grill pan. Grill the peaches for about 2-3 minutes until softened and just slightly charred, and then remove and place them cut-side up onto a plate.
4. Using a stand mixer with the whisk attachment or a hand mixer, add the whipping cream, almond extract, and powdered sugar and beat the whipped cream until stiff peaks form.
5. To serve, spoon about a tablespoon of the whipped cream on top of each peach half, then sprinkle on the sliced almonds and drizzle on the remaining 2 teaspoons of honey.
A great baking project for an afternoon at home.
1½ cups diced rhubarb
1 apple, cored and thinly sliced
1¼ cups sugar
8 tablespoons (1 stick) unsalted butter
1 teaspoon vanilla extract
1⅔ cups all-purpose flour
2 teaspoons baking powder
⅓ cup sliced almonds
Pinch of salt
1. Preheat the oven to 400°. Grease a 9-inch round pan.
2. Beat 1¼ cups sugar and the butter together using an electric mixer until well blended, light, and fluffy. Add eggs, one at a time, followed by vanilla extract, mixing well after each addition.
3. Turn mixer to low speed and slowly add in flour, baking powder, and a pinch of salt, mixing just until combined. Fold in rhubarb. Pour batter into the prepared baking pan. Smooth the top and place apple slices in a circular pattern on the batter. Sprinkle the almonds and a little additional sugar on top.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Let cool, and serve warm or cold.
Seasonal romanesco is first roasted in the oven, then added to this luxurious pasta main.
1 pound lemon-pepper linguine
¼ cup chopped almonds
¼ cup plus 3 tablespoons olive oil, plus more for drizzling
2 tablespoons drained capers, patted dry, divided
½ medium romanesco, cored, cut into small florets
8 garlic cloves, very thinly sliced
½ teaspoon crushed red pepper flakes, plus more for serving
½ cup dry white wine
¼ cup Grana-styled cheese, grated
2 tablespoons unsalted butter
1. Preheat the oven to 425°. Cook almonds, ¼ cup oil, and 1 tablespoon of the capers in a small saucepan over medium-low heat, swirling pan occasionally, until capers burst and almonds are golden brown and smell toasty, about 5 minutes. Transfer almonds and capers with a slotted spoon to a small bowl; season with salt. Let cool. Toss romanesco with oil from saucepan on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until golden brown and tender, 20–25 minutes.
2. Meanwhile, heat 3 tablespoons oil in a large Dutch oven or other heavy pot over medium-high. Add garlic, ½ teaspoon red pepper flakes, and remaining capers and cook, stirring often, until garlic is golden, about 3 minutes. Add wine and cook until liquid is almost completely evaporated, about 2 minutes.
3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Using a spider or a slotted spoon, transfer pasta to pot with garlic; add 1 cup pasta cooking liquid. Reduce heat to medium and cook, tossing often, until liquid is slightly thickened, about 3 minutes. Add ¼ cup pasta cooking liquid, then gradually add cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Remove from heat; add butter and toss to combine. Toss in romanesco. Divide pasta among bowls. Top with fried almonds and capers and more red pepper flakes and drizzle with oil.
This Bon Appetit recipe shines the spotlight on summer blueberries and fresh corn!
1 cup wild rice
¼ cup almonds
1 ear of corn, kernels cut from cob
½ cup blueberries
2 tablespoons chopped red onion
2 tablespoons finely chopped parsley
Freshly ground black pepper
1 garlic clove, finely grated
Juice of 1 lemon
2 teaspoons Champagne vinegar or white wine vinegar
1 teaspoon sugar
¼ teaspoon curry powder
¼ cup olive oil
Kosher salt, freshly ground pepper
1. Cook wild rice in a small saucepan of boiling lightly salted water until tender, 35–45 minutes. Drain and spread out on a large rimmed baking sheet and let cool.
2. Meanwhile, preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
3. Whisk garlic, lemon juice, vinegar, sugar and curry powder in a small bowl to combine. Whisking constantly, gradually add oil until emulsified; season with salt and pepper.
4. Toss the rice, almonds, corn, blueberries, onion, and parsley in a medium bowl to combine. Drizzle with dressing and toss to coat. Season with salt and pepper.