I am a lover of summer! So at this time of year when so many are embracing the change of season I am mourning it. I know September brings a time for fresh starts, routine, cozy evenings, kiddos not underfoot but that is not a good enough trade off for me. I'm not crazy about shorter days, school lunches,… socks. I always feel like I need just a little bit more. A few more swims, another beach dinner, one more camping weekend - you get my drift. There is of course, an amazing side to September...the late summer bounty! There are still a few blackberries to be picked. Stone Fruits to be pied ,caked, jammed and canned. Tomatoes to be savoured and sauced. Corn to be buttered, grilled, shucked and relished.This definitely takes the chill out of summer's end. Even after this blustery weekend I am holding onto summer...because it ain't over ‘til it’s over. Since misery loves company I want to share with you! I’ve jotted down a few of my summer faves , hope you like them.
STONE FRUIT GALETTES.
A galletee is basically a free form pie or tart. I love them because they are super fast to make and you do not need to compromise the fresh fruit flavours with thickeners .
All you need is some pastry. This can be store bought or homemade, puff or pate brise. It makes little difference.
Some fruit. At this time of year plums, nectarines, peaches blackberries are perfect.
A bit of sugar, cinnamon and butter.
Roll out your pastry into a circle or any old shape.
Sprinkle a couple of tablespoons of sugar and a bit of spice over the pastry,
Fill the center with fruit --not too much --it will just run out and make a mess.
Sprinkle a bit more sugar on top of the fruit, a couple daubs of butter and a squeeze of lemon.
Fold up the sides of the pastry about an inch or so to make a little basket.
Brush the exposed pastry with a bit of cream.
I find at this point if a you wrap a parchment collar around the tart it helps everything stay where it should.
Bake at 425 for about 15 minutes until the pastry is golden brown
There you go. Maybe add some ice cream or whipped cream or greek yoghurt
Soups are a super fast fall dinner, that can double up for the dreaded school lunch.
In a heavy stock pot saute, 3 onions, 3 ribs of celery , 3 cloves of garlic with butter until tender.
Add 3 cups of corn (fresh or frozen) top veggies with water or chicken stock.
Simmer for 10 minutes or so.
I usually finish my soups with some whipping cream, but not really necessary if it is not your thing.
At this point you can puree the soup or just leave it chunky style.
I give it a taste and season with salt, pepper, hot sauce and a splash of acidity.
Garnish is nice also: such as green onions, leeks, sun dried tomatoes, parsley.bacon, sausage.
Keeps well for a few days. Also freezes well if you are making a big batch.
P.S. Here are some photos from our family's summer