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August 13, 2004 - Image 52

Resource type:
The Detroit Jewish News, 2004-08-13

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Great Summer Fruit

There are many wonderful ways to use summer's bounty.

and pepper to taste. Grill salmon until just cooked,
about . 4-5 minutes per side (do not overcook, or the
salmon will be dry). Transfer salmon to plates and
serve with the cherry sauce spooned over.

1 1/2 cups graham cracker crumbs
1/4 cup (4 T. or 1/2-stick) butter, melted
1 T. sugar
1 can (14 oz.) sweetened condensed milk (not
evaporated milk)
4 large egg yolks .
3/4 cup fresh lemon juice
1 T finely grated lemon peel or zest
Fresh whipped cream, garnish (optional)
Preheat oven to 350F. Make crust: Combine
crumbs, butter and sugar in a medium bowl and stir
well. Press this mixture in a pie plate. Bake for 10
Combine the filling ingredients in medium bowl
and whisk well. Pour the filling into the baked crust
and bake for 20 minutes, until the filling is just set.
Remove from oven and chill for 2 hours or more
(up to 2 days). Cut into wedges and serve with
whipped cream (if desired) and raspberry sauce
(below). Makes 8 large servings.


Special to the Jewish News


ugust is the pinnacle of the summer fruit
season. Soft fruits — peaches, plums,
berries and cherries— are at their zenith.
They are never better than now.
And melons — cantaloupe, honey rock, casaba,
Crenshaw, honeydew and more — are perfect
every time. Tomatoes — remember they're fruit
— are sweeter than ever, no matter which variety.
Fruits are a natural snack or dessert. Tossed
with sugar or sliced over pancakes or cereal,
they're an easy way to add sweetness and flavor.
Tangy lemon meets its match in a sweet yet some-
what tart fresh raspberry sauce.
Bread pudding, a customary winter favorite,
gets a "berry" good makeover with fresh blueber-
ries. And melon, almost always eaten "as is,"
becomes a salad or appetizer with fresh basil, Feta
cheese and pinenuts.
Cooked and paired with meats, fish and fowl,
summer fruits become more interesting. They
provide complex and unexpected flavors that
complement without overwhelming.
But don't limit your fruit to the recipes below.
Sauteed. cherries are perfect spooned over pan-



fried chicken breasts or turkey meatloaf. And the
grilled, smoky peaches in the salad recipe can be
chopped and added to any food.

Sauteed cherries:
1 T. olive oil
1 cup chopped onions
1 t. dried thyme
4 cups fresh sweet cherries, halved, pitted
1/4 cup balsamic vinegar
salt and pepper to taste
6 salmon fillets (about 6 ounces each)
kosher salt and pepper to taste
Heat oil in a large, non-stick skillet over medi-
um-high heat. Add the onions and thyme and
cook for 5 minutes. Add the cherries and cook,
stirring frequently for 3 minutes more. Add the
vinegar and cook 2 minutes more. Season lightly
with salt and pepper. Set aside while you prepare
the salmon.
Heat grill to_medium-high. Spray both sides of the
salmon with non-stick spray and place the fillets on
the grill. Season the salmon on the grill with salt


1 package (16 oz.) frozen raspberries (unsweet-
ened), thawed
1/2 cup sugar
Place raspberries in a medium bowl. Add sugar
and stir well. Allow the berries to sit, stirring occa-
sionally, for 2 hours or more. Cover and chill until
ready to use, up to 2 days.

8 boneless, skinless chicken breasts
1/4 cup fresh lemon juice
1/4 cup olive oil
2 T. honey
2 T. soy sauce
1 T. dried parsley flakes
2 t. dried tarragon (or 2 T. fresh)
1 t. kosher salt
1/2 t. peppei
6 firm, ripe large peaches, unpeeled, halved, pitted
olive oil
12 cups mixed field greens
1 cup fresh or frozen corn, thawed, raw
1/2 cup very thin sliced red or Bermuda onions

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