Summer 2009
Summer 2009
CONTENTS SUMMER 2009 EDITOR’S MIXING BOWL By Cheryl Angelina Koehler EDIBLE EVENTS By Serena Bartlett LOCAL HERO AWARDS ARTICHOKES FOUR WAYS By Kimber Simpkins EATING MY FRONT YARD By Deb Janes WHAT’S IN SEASON Stone Fruit By Barbara Kobsar STONE FRUIT COOKING with Hugh Groman Catering Ginger Peach…
Read MoreCherry Financier with Macerated Apricots and Almond Ice Cream
From Stone Fruit Cooking with Hugh Groman Catering For the Financier: 3 ounces cake flour 2 ounces almond flour 7 ounces powdered sugar ¼ teaspoon salt 7 ounces butter, cooked until brown and cooled slightly 2 tablespoons honey ¾ cup egg whites (not whipped) 2 teaspoons kirsch (optional) 8 ounces cherries, pitted Preheat oven…
Read MorePlum Clafoutis
From Stone Fruit Cooking with Hugh Groman Catering Serves 8 6 large eggs 7 tablespoons sugar 1¼ cups milk 1½ tablespoons vanilla ¾ cup flour 1 teaspoon cardamom, ground 3 cups sliced plums Powdered sugar for garnish Preheat oven to 350º. Butter a 10-inch round casserole pan (or similar size: larger pans make a…
Read MoreBaguette Sandwich of Roasted Apricots, Fresh Goat Cheese, Prosciutto, and Butterleaf Lettuce
From Stone Fruit Cooking with Hugh Groman Catering Serves 5, or makes 10 small sandwiches 6 apricots, cut in half and pits removed Salt, pepper, and olive oil for apricots 1 sweet baguette (about 18 inches long) 5 ounces fresh goat cheese 5 ounces Prosciutto di Parma, thinly sliced ⅓ head butterleaf lettuce, leaves…
Read MoreGrilled Pork Chops with Nectarine Avocado Salsa
From Stone Fruit Cooking with Hugh Groman Catering Serves 4 1 medium avocado, diced 1 nectarine, diced ¼ red onion, diced ⅓ bunch cilantro, leaves picked and chopped, stems discarded Juice of 2 limes, or to taste ½ jalapeño pepper, chopped fine Salt and pepper to taste 4 nine-ounce pork chops Salt, pepper, and…
Read MoreGinger Peach Martinis
From Stone Fruit Cooking with Hugh Groman Catering Serves 2 4 ounces vodka 1 ounce peach nectar 1 ounce ginger syrup (see below) 1 tablespoon water 2 slices of peach for a garnish Superfine sugar for sugar rim (granulated will work) Spread a small amount of sugar around on a flat plate. Wet the…
Read MoreArtichokes Four Ways
By Kimber Simpkins | Photos by Dan Bruggemeyer Last year, the two artichoke plants towering in our back yard produced so many artichokes I gave up and let them bloom. Of course, I didn’t admit this to my friends. What kind of lunatic lets perfectly good artichokes go to waste? Well, they weren’t wasted, exactly.…
Read MoreStone Fruit Cooking with Hugh Groman Catering
Bay Area party-givers with a concern for sustainability issues have been happy to discover Hugh Groman Catering and Greenleaf Platters, both for the low environmental impact Hugh insists on maintaining throughout his operations and for the great food. “We do simple, classic dishes with traditional flavors,” says Hugh, speaking for himself and his executive chefs,…
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