Summer fruit parfaits

The strawberries and blueberries were calling my name at the farmer's market this weekend, so I whipped up some tasty, healthy parfaits with fruit and yogurt for dessert on Father's Day. This will be my submission for Sweetnicks' ARF/5-a-day this week; be sure to check out her roundup on Tuesday night for more tasty recipes.

Summer Fruit Parfaits
2 c fresh strawberries, cut into small pieces
1 1/2 c fresh blueberries
1/4 c good balsamic vinegar
1 Tbsp sugar (or a little more, if your strawberries aren't very sweet)
4 c lowfat plain greek yogurt
1/4 c chopped roasted pistachios
2 Tbsp balsamic glaze (I got this at Williams Sonoma)

In a large bowl, mix the strawberries and blueberries together with the balsamic vinegar and sugar. Let stand at room temperature for at least an hour to let the berries macerate.

In six parfait glasses (or juice glasses), divide the berries and yogurt, layering first the yogurt, then the fruit, ending with fruit. Top each parfait with a sprinkling of chopped pistachio nuts and drizzle with a little of the balsamic glaze. Serve immediately.

Roasted Cherry Chicken

Cherry Roasted Chicken
Originally uploaded by snarkmeister

Wow. This one was a winner - savory and sweet, all at the same time. I served it up with some blanched green beans (yay, farmer's market!) and panzanella, which D totally went nuts over. The unusual addition of cherries makes this a good choice for Sweetnicks' ARF/5-a-day roundup this week!

Roasted Cherry Chicken
2 chicken breasts, bone in & skin on
1/2 c pitted fresh cherries
1 Tbsp rosemary
1 clove garlic
1 Tbsp chopped parsley
EVOO
Salt & pepper

Preheat oven to 400°.

Chop up the cherries, rosemary, and garlic all together, kind of milling it with your knife until the cherry bits are pretty darn small (but still a wee bit chunky) and the garlic & rosemary goes all through it. Throw it in a small bowl, add a small amount of EVOO (maybe a teaspoon or so), the parsley and some kosher salt & freshly ground black pepper; mix well. Loosen the skin on the chicken and stuff the cherry mixture underneath the skin. Coat the skin with EVOO and sprinkle with more salt & pepper. Roast for about 40 minutes or until done. (I always use a thermometer that goes off when it reaches the desired temperature; this guarantees moist, juicy meat that is perfectly cooked. Every. Single. Time.)

Goat Cheese Toasts with Savory Cherry Jam

Goat Cheese Toasts with Savory Cherry Jam
Originally uploaded by snarkmeister

I got a bunch of cherries at the farmer's market ('tis the season), and I wanted to try something savory with them. Obviously there's loads of recipes for dessert with cherries, but I was looking for something a little different. So this is my first attempt at using the cherries in a savory dish, and it was OK, but a little heavy for the season. It needed something to lift it up a bit; when I made the chicken I threw some parsley in with the cherry mixture, and that brightened it up just enough. Although I just had an idea - orange juice! I'll bet that would be fabulous - next time I'll add a splash of OJ to the sauce during the cooking process. (I think the cherry jam/sauce would be fantastic over pork tenderloin as-is, especially in the fall -- but when are you going to find fresh cherries in the fall? Never, that's when.)

Goat Cheese Toasts with Savory Cherry Jam
Sourdough bread, sliced 1/2" thick
Chevre (fresh goat cheese)
1/2 c cherries, pitted & roughly chopped
1 tsp chopped rosemary
Splash of balsamic vinegar
Pinch of salt & pepper

Toast the bread slices in the oven or toaster oven until golden brown. While the bread is toasting up, throw the cherries, rosemary, vinegar and salt & pepper into a small saucepan and cook over medium heat until the cherries are soft. At this point I used a stick blender to smooth it out a little, but I wouldn't advise doing this unless you are cooking at lot more of it at one time; I wound up with cherry splattered all over my kitchen. Instead, you could either chop up the cherries very finely at the beginning of the process, or you could use an actual blender to get the consistency you want. I wanted mine a bit chunky.

Spread the toasts with the chevre, then top with the cherry mixture.

Balsamic Berries

Balsamic Berries
Originally uploaded by snarkmeister

This is fantastic on its own, or over ice cream. Yum!

You don't even really need a recipe for this. Just throw together a few pints of cleaned, fresh berries (with strawberries, you'll want to hull them & maybe slice them to a uniform size) in a bowl. I used strawberries, blackberries and blueberries, which I found at my local farmer's market this weekend. Sprinkle a spoonful of sugar over the berries, and then drizzle everything with maybe a 1/4 c good balsamic vinegar. Let it stand for half an hour or so to let the berries soak up some of the vinegar and release some of their juices. That's all there is to it!

Peach-Blueberry Crisp

Peach-Blueberry Crisp
Originally uploaded by snarkmeister.

I was having some serious fruit cravings when I visited the produce stands in nearby Brentwood yesterday. Both my dinner and dessert heavily featured fruit.

This is an adaptation of Barefoot Contessa's apple crisp recipe. I cut the recipe in half, and I substituted fresh peaches and frozen blueberries for the apples. I also didn't happen to have any lemons or oranges on hand, but I did have some organic strawberry lemonade, which is pretty tart, so I added a bit of that in place of the citrus juice and zest. It turned out beautifully, even if the peaches were a bit underripe (and boy, does that make it difficult to skin them!).

This is also my submission to Sweetnicks' ARF/5-a-day roundup this week.

Risotto with Apples and Manchego Cheese

Risotto with Apples and Manchego Cheese
Originally uploaded by snarkmeister.

I had a similar risotto once at an Italian restaurant - it had the sauteed apples, but instead of Manchego, they used Asiago cheese. This dish turned out well, but I think it could be improved with a squeeze of lemon juice at the end to brighten things up a bit.

Risotto with Apples and Manchego Cheese

4 c chicken stock
1 Tbsp olive oil
1 Tbsp butter
1/4 c diced onion
1 apple, peeled, cored & diced (I used Fuji, which was maybe a little too sweet)
1 c arborio rice
1 c white wine
1/4 c grated Manchego cheese
salt & pepper

Bring the stock to a simmer in a pot, and leave it on medium-low heat to keep it warm but not boiling.

Melt the butter with the olive oil in the pan over medium heat. Add the onions and apples, and season with salt & pepper. Sautee gently until the onions are translucent. Remove the apples with a slotted spoon (try to leave the onions in the pan). Add the rice to the pan, stirring to coat it evenly with the oil and butter. Let the rice toast for a minute, then add the wine. Let the alcohol cook off for a minute; when the rice has absorbed most of the liquid, add a couple of ladles of stock to the rice pan. Stirring often, allow the rice to almost completely absorb all the stock before adding more to the pan. Continue in this manner, adding stock gradually and stirring frequently, until the stock is gone and the rice is cooked al dente, about 20 minutes. Add the apples back in to the rice, and allow it to cook for a few minutes more, to reheat the apples and soften them a bit. Add the cheese at the last minute, and serve immediately.

Makes two big servings, or two regular servings and a small portion for tomorrow's lunch.