S’more Banana Boats

photo 1-39Hey Y’all, I hope you had a great weekend and celebrated all the wonderful fathers out there! Dads are the best aren’t they? One thing my father and I have in common, among many other things, is our love for dessert. We could both eat the largest dinner and be stuffed to the gills and somehow, find a little extra space for a piece of chocolate cake or pie. I always think a summertime camping and BBQ dessert staple are S’mores!

But its time to jazz up the classic campfire treat with a little something extra… The banana boat s’more! Don’t get me wrong, this is not replacing the traditional s’more, it is merely keeping your campfire from getting bored! Plus an added bonus, you don’t need any extra ingredients (other than the banana) from the classic s’more.

This is a really fun dessert for kids to do too since they get to eat it right out of the banana! It may not look pretty but it sure does taste amazing!!!

Ingredients:

  • 2 banana
  • 4 large marshmallows, cut into small pieces
  • 4-6 pieces of Hershey’s chocolate, Snickers or Reeses peanut buttercups
  • 2 graham crackers or Oreos, crumbled
  • Tin foil

Directions:

  1. Using a knife, make a deep lengthwise cut along the inside curve of the bananas making sure you don’t cut all the way through. Open slit to form a pocket.
  2. Fill the bananas with marshmallows, chocolate and 1/2 the graham cracker.
  3. Wrap the bananas in foil and place them on the grill, or if you have tongs, place it on the campfire for about 5-6 minutes. Carefully remove from the fire/grill.
  4. Peel back the foil and sprinkle the remaining graham cracker over the top, enjoy with a fork or spoon!

*Cooks note- Get creative with the ingredients and toppings- any kind of candy or dark chocolate you have on hand would be good. You can also use Golden Grahams cereal, cinnamon toast crunch cereal or thin mint cookies to crumble on top. I love adding peanut butter or almond butter to these as well!

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Wine Wednesday: A Summer Rosé

PROVENCEROSEIts been a while since I have done a Wine Wednesday post and I’m very sorry! It’s not because I have stopped drinking it, don’t worry! I’ve just been so busy I haven’t been doing much wine drinking on Wednesdays lately! But now that it’s summer, its time to pull out what I like to call my favorite “patio pounders.” I am normally a red wine drinker 8 months of the year but when summer roles around and the weather is hot, there is nothing more horrific to me than a heavy red wine on 90 degree summer day. I’m sweating just thinking about it. So that’s where the patio pounder comes in- a light white or rose wine that is so refreshing and easy to drink you’d like to sit on your patio and drink the whole bottle (and you will end up drinking the whole thing, promise!) The Provence region of France is known for their Rose. Don’t let the long and hard to read name fool you, this wine is inexpensive and delicious! Time to pull out the white wine glasses from winter storage, cheers! rose

Commanderie de la Bargemone Coteaux d’Aix en Provence Rose 2012

  • Price: $15.99
  • Varietal: Grenache Blend
  • Region: Provence, France
  • Tasting Notes: Very pale in color, it nevertheless has loads of flavor, with plenty of melon, orange peel, and floral aromas to go with a medium-bodied, racy palate that has both richness and freshness.
  • Food Pairing: You don’t need food to drink this wine but… it pairs well with seafood but has enough stuffing to accompany pizza, pasta and acidic dishes such as ratatouille.
  • Score: 90 points

 

Strawberry Rhubarb Pie

photo-591There is something about fresh pies that make me think of summer and Martha’s Vineyard. Maybe it’s because as a child my family only ate pie in the summer, or maybe it had to do with one of my favorite summer activities… going over to bake pies with my Aunt Harriet.

I loved that she would always let me steal one of the sugar coated apples out of the bowl before we’d bake the pie (or maybe I always stole it with out her noticing…?) Either way, sleepovers and pie making at Aunt Harriet’s house were the best!

My absolute favorite pie flavor is strawberry rhubarb, I love how the tartness of the rhubarb balances the sweetness of the strawberries and flaky pie crust. photo 1-38While the pie is still warm you’ve got to top it with a big scoop of vanilla ice cream, so it melts into the cracks and crevices of the pie… there is nothing better! I adapted this recipe from a few of my favorites, The Black Dog, Smitten Kitchen, and my Aunt Harriet’s recipe. This week in our CSA we got 1 pound of fresh delicious strawberries and the first thing I thought of doing with them, was make a pie! Hope you enjoy!photo-594

Strawberry Rhubarb Pie (Serves 6-8)

  • 3 1/2 cups (about 5-7 stalks) rhubarb, sliced into 1/2inch pieces
  • 3 1/2 cups (about 16oz) strawberries, stems removed and cut in half (quartered if the strawberries are big)
  • 1/2 granulated sugar
  • 1/2 packed brown sugar
  • 1 Tablespoon lemon juice
  • 2 teaspoons lemon zest
  • pinch of kosher salt
  • 1/4 teaspoon nutmeg
  • 1/4 cup quick cooking tapioca
  • 2 tablespoons butter, cut into small pieces
  • 2 tablespoons heavy cream (for glaze)
  • Turbinado sugar (for crust)
  • 2 pie crusts, either homemade or store bought

Directions:

  1. Preheat the oven to 400 degrees. On a well-floured surface, roll out half of the pie dough into a 12-inch round circle and carefully transfer it into a 9-inch pie plate.
  2. In a large bowl, combine strawberries and rhubarb. In a smaller bowl, mix together sugars, lemon juice and zest, salt and tapioca. Pour sugar mixture over the larger bowl of fruit and gently toss to coat all the fruit being careful not to mash the strawberries.
  3. Mound the filling inside the bottom pie crust and dot with small pieces of butter. Roll the second pie crust out into a circle and cut it into 1-inch strips. Weave the top pieces of pie crust together to form a lattice top (learn how to do it here!) crimp the remaining edges of the pie.
  4. Brush the crust with heavy cream (or 1 egg yolk if you prefer) and sprinkle with turbinado sugar.
  5. Bake at 400 for 20 minutes, then reduce the heat to 350degrees and bake for another 40minutes, until the pie is golden and bubbly.
  6. Top with fresh vanilla ice cream and enjoy!

Best Guacamole

photo-590There are a few recipes that should be a staple in everyone’s home. I think guacamole is one of them. Especially in the summer, there is nothing better than a big bowl of fresh Guac and chips. When making a delicious guacamole, there are a few key things to remember…

#1 make sure the avocados are ripe… but not too ripe! no one likes a brown avocado or one that’s so hard you could bite into it like an apple! When picking avocados at the store, be sure they are slightly soft when you push your thumb into the skin, but not mushy.

#2 Dice your onions small, no one likes a big ol’ bite of bitter onion/bad breath! #3 Don’t over mix/mash your guac and leave a little chunk in your avocado, I think it tastes better and its easier to get more on your chip! Guacamole is great on its own as an appetizer or it’s delicious with tacos, burritos, and even on your breakfast sandwich! Happy Monday, hope you enjoy!

Guacamole (Serves 6)

  • 3 avocados, pitted, pealed and mashed
  • 1 lime, juiced
  • 1/2 red onion, diced small
  • 1 roma (plum) tomato, diced
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1/4 cup cilantro, chopped
  • Tortilla chips for dipping

Directions:

  1. In a medium bowl, mash avocados and lime juice with a fork, being sure to leave some small chunks of avocado.
  2. Mix in salt, garlic powder, tomato, red onion and cilantro. Mix until fully incorporated.
  3. Taste and adjust seasoning with a pinch more salt if desired.
  4. Cut a piece of Saran Wrap just lager than the bowl, press the plastic wrap down onto the guac so there is no air between the plastic wrap and the avocado, refrigerate for 1 hour. This will prevent the guacamole from turning brown while it is chilling. If you don’t have time to chill it… Serve immediately!