Here’s a great way to cool off: get ready for Straub’s Summer Produce Sale (June 17-23, 2013) with these perfect recipes for summer! From Caprese Salad, to Watermelon Smoothies & Fruit Tarts, these recipes are perfect to bring to any summertime celebration.

Peach Crisp

Ingredients

6 Cups Fresh sliced peaches

1 Cup Flour

1 1/2 Cups sugar

1 tsp. baking powder

1/4 tsp. salt

1 beaten egg

Sprinkle of cinnamon

1/3 Cup butter, melted

Directions

1.Preheat oven to 350°F.

2. Mix together flour, sugar, baking powder, and salt.

3. Add mixture to beaten egg and mix until combined.

4. Place fruit in separate baking dish & sprinkle with cinnamon.

5. Add dry ingredients to the top of fruit in baking dish.

6. Pour melted butter over top.

7. Bake for one hour. You want this to bubble up and brown a little on top.

8. Serve with ice cream or cool whip.

Poppy Seed Fruit Salad

Ingredients

1/4 cup honey

1/4 cup limeade concentrate

2 tsp poppy seeds

1 cup fresh halved strawberries

1 cup cubed fresh pineapple

1 cup fresh blueberries

1 cup cubed seedless watermelon

1/4 cup slivered almonds, toasted

Directions

1. In a small bowl, combine the honey, limeade concentrate, and poppy seeds. In a serving bowl, combine the fruit. Drizzle with dressing; toss to coat. Sprinkle with almonds. Serve with a slotted spoon.

Watermelon Mojito Popsicles

Ingredients

8oz. watermelon juice (2 ½ cups chopped watermelon)

2 oz fresh lime juice

1 oz. simple mint syrup (recipe follows)

8 oz. light rum

14 oz. club soda

Directions

1. Place chopped watermelon in a food processor or blender and process until watermelon is juiced (will be slightly pulpy).

2. Combine watermelon juice, lime juice, mint syrup, and rum in a shaker and shake well. Fill popsicle mold 3/4 of the way up with mixture. Fill remaining popsicle mold with club soda and stir to combine.

3. Freeze for about 2 hours or until mixture starts to solidify enough to hold a popsicle stick upright. Insert popsicle sticks and finish freezing popsicles overnight. To release popsicles run hot water on the outside of popsicle molds for a 2-3 seconds.

Mint Syrup
(You will have more syrup than you need. Save for other cocktail uses)
1/2 cup water

1/2 cups sugar

1 cup mint leaves, loosely packed

Directions

1. Place sugar and water in a pot over heat until sugar dissolves. Allow mixture to cool to room temperature and place mint leaves in mixture and muddle. Allow mint leaves to steep for 20 minutes. Strain and discard leaves. (Depending on the fine-ness of the sieve tiny pieces may remain).

Fruit Salsa with Baked Cinnamon Chips

Ingredients

2 kiwis, peeled and diced

2 apples – peeled, cored and diced

8 ounces raspberries

1 (16 oz) carton of strawberries, diced

2 tablespoons white sugar

1 tablespoon brown sugar

3 tablespoons fruit preserves, any flavor

melted butter or butter flavored cooking spray

Cinnamon sugar:

1 cup white sugar

2 Tablespoons cinnamon

Directions

1.In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2.Preheat oven to 350°F.

3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Bing Cherry Mojito

Ingredients

1 lime, cut in half

12 mint leaves

6 bing cherries, stems removed and pitted

¼ cup cherry simple syrup (recipe follows)

1½ ounces white rum

Club soda

Cherry simple syrup

¾ cup bing cherries, stems removed and pitted

½ cup water

¼ cup sugar

Directions

1. Make the simple syrup. Heat water and sugar over medium-low heat until sugar dissolves. Let cool slightly, then add to a blender along with the ¾ cup bing cherries. Puree, then strain through a fine-mesh sieve into a small container or pitcher. Set aside.

2. In a large, sturdy glass, muddle together the lime halves, mint, and cherries until the lime juice has been released and the mint and cherries are well-smashed.

3. Stir in the cherry simple syrup and white rum.

4. Fill glass with ice and top off with club soda. Add a wide straw, garnish with a mint sprig and a cherry, and serve.

Melon Ambrosia

Ingredients

1 cup watermelon cubes

1 cup cantaloupe cubes

1 cup honeydew balls

1/3 cup lime juice

2 T sugar

2 T honey

1/4 cup flaked coconut, toasted

Directions

1.In a small bowl, combine the melon balls. In another bowl, combine the lime juice, sugar, and honey; pour over melon and toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with coconut. garnish with mint if desired.

Summertime Watermelon Smoothie

 

Ingredients

1 cup cubed watermelon

2 T honey

dash of cinnamon

1 (6 ounce) carton of low-fat lemon yogurt

Directions

1. Process watermelon, honey, and cinnamon just a little to mix.

2. Add lemon yogurt, pulse quickly and serve immediately.

Blueberry Banana Bread

Ingredients

2 1/2 cups all purpose flour

1 cup sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups mashed bananas

1/4 cup fat free buttermilk

2 tbsp lemon juice

2 tbsp canola oil

2 large egg whites

1 large egg

1 tsp grated lemon zest

1 cup blueberries (I used a whole pint)

Glaze

1/2 cup confectioners sugar

2 tsp lemon juice

1/2 tsp grated lemon zest

Directions
1. Preheat oven to 350°F. In a large bowl combine all dry ingredients.
In another bowl combine 1 1/2 cup mashed ripe bananas, 1/4 cup fat-free buttermilk,
2 Tbsp lemon juice, 2 Tbsp canola oil, 2 large egg whites, 1 large egg, and 1 tsp grated lemon zest. Stir flour mixture into wet ingredients, then stir in 1 cup blueberries.

2.Pour batter into 9x5x3-inch loaf pan coated with baking spray; bake 1 hour. Cool in pan on wire rack 15 minutes.

3.In a bowl combine 1/2 cup confectioner’s sugar, 2 tsp lemon juice, and 1/2 grated lemon zest. Spread over top loaf; cool completely.

Roasted Grape Tomato Caprese Salad

Ingredients

Pint of grape tomatoes

1 Tablespoon olive oil

1 Tablespoon balsamic vinegar

2 ounces mozzarella cheese, cut into small cubes

8-10 basil leaves, cut into thin strips

Salt to taste

Directions

1.Preheat oven to 425°F.

2. Cut tomatoes in half.

3. Mix tomatoes with olive oil and balsamic vinegar.

4. Place tomatoes in a single layer on a baking sheet.

5. Roast for about 15 minutes or until the tomatoes just begin to burst.

6. Remove tomatoes to a serving dish.

7. Stir in basil and mozzarella.

8. Salt to taste.

Notes

Just double the recipe for larger portions or more people. Use mozzarella flavored substitute for a dairy-free version.

Strawberry Cooler

Ingredients

3 cups water

3 cups fresh sliced strawberries

3/4 to 1 cup sugar

1/4 cup lemon juice

1 tsp grated lemon peel

1 cup ginger ale

crushed ice

Directions

1. In a blender, process the water, strawberries, sugar, lemon juice, and peel in batches until smooth.

2. Pour into pitcher; stir in the ginger ale. Serve over ice.

Festive Fruit Tart

Ingredients

Pastry for single crust pie

1 package cream cheese

3 T sugar

1 tsp vanilla

3/4 tsp almond extract, divided

1/2 cup fresh blueberries

1 cup fresh blackberries

1 cup fresh raspberries

1 medium ripe peach

1 T apricot preserves

Directions

1. Press pastry onto the bottom and up the sides of a non-greased 9-in tart pan with removable bottom; trim edges. Generously prick the bottom with a fork. Bake at 450°F for 10-12 minutes or until golden brown. Cool completely on wire rack.

2. In a small mixing bowl, beat the cream cheese, sugar, vanilla, and 1/2 tsp of almond extract until smooth; spread over crust. Arrange fruit over cream cheese mixture.

3. In a small microwave-safe bowl, combine apricot preserves and the remaining almond extract. Microwave, uncovered, on high for 20-30 seconds or until warm; brush over fruit. Store in the refrigerator.

Osso Buco is a popular Milanese dish featuring veal shanks braised in a white wine and tomato sauce. Braising is a great way to cook meat so it turns out perfectly falling apart tender and full of flavor. The osso buco veal shank is cut such that the marrow of the bone is exposed and it starts to melt into the pot as the veal braises, infusing the dish with even more flavor. Osso bucco is commonly served with a gremolata topping that consists of chopped up garlic, parsley and lemon zest. Served on a bed of risotto to soak up the excess sauce, this is a dish that your dinner guests will appreciate and talk about for weeks. Classically served with Amarone, but a rich Californian Pinot Noir will also be great.  Thanks to Closet Cooking for sharing!

Osso Buco
(makes 4 servings)

Ingredients

4 veal shank
salt and pepper to taste
1 cup flour
4 ounces pancetta (chopped)
1 onion (chopped)
1 carrot (chopped)
1 stalk celery (chopped)
2 cloves garlic (chopped)
1 lemon (zest only)
2 cups white wine
2 cups beef stock
1 (28 ounce) can crushed tomatoes
2 bay leaves
1 sprig thyme
1 sprig rosemary

Instructions

1. Season the veal with salt and pepper and dredge in the flour shaking off any excess.
2. Cook the pancetta in a large oven proof pan and set aside reserving the grease in the pan.
3. Brown the veal on all sides on med/high heat one at a time and set aside.
4. Add some more oil to the pan if needed and saute the onions, carrots, celery, garlic and lemon zest on medium heat until tender, about 7-9 minutes.
5. Add the wine, stock and tomatoes and deglaze the pan and bring to a simmer.
6. Add the pancetta, veal, bay leaves, thyme and rosemary and bring to a simmer.
7. Cover and transfer to a preheated 350°F oven and cook until the veal is fall off the bone tender, about 1 to 2.5 hours, turning the veal over in the middle. (Check the liquid every once in a while and top it off with some more beef broth if it falls to half way up the veal.)

Truffle Almond Gremolata

This Milanese preparation is classically served atop a long-braised lamb shank, osso buco, but it’s also great on grilled lamb chops, pork chops or even grilled chicken or fish. (And a little sprinkled over pasta is a marvel!)

We’ve added almonds, actually Truffle Almonds from Miller Farms in Modesto, CA, to boost the flavor and up the ante on a classic! If Truffle Almonds aren’t in stock, you could also try any roasted almonds or nut blend of your choosing.
Ingredients

• 1/4 cup loosely-packed fresh parsley
• 1 1/2 tablespoons lemon zest
• 1 clove garlic
• 2 tablespoons chopped Truffle Almonds
• 2 teaspoons extra virgin olive oil

Instructions

Of course, you could make this in the food processor.  But you’ll run the risk of ending up with a puree and that is NOT what you want.  Sharpen your knives and spend the time to do this by hand – it’ll pay off in the end. You’re not looking for a sauce, but rather a topping.

Finely chop the parsley and toss in a bowl with the lemon zest.  Mince the garlic (or use a microplane) and stir to combine.  Chop the almonds into a fine crumb and combine. Stir in the extra virgin olive oil and serve atop your favorite dish.

Risotto

Ingredients

1 tablespoon butter
1 onion (chopped)
1 clove garlic (chopped)
1 cup arborio rice (or other medium or short grained rice)
1/2 cup wine
2 cups chicken stock (warm or vegetable broth)
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter
salt & pepper to taste

Directions

1. Heat butter in large sauce pan.
2. Add the onions and saute until tender, about 5 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the rice and stir to coat with the butter.
5. Add the wine, deglaze the pan and stir while simmering until it is gone.
6. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the rice is al dente.
7. Add the parmigiano reggiano and butter and stir to combine.

Now available at Straub’s: Ole Smoky Authentic Tennessee Moonshine! Add a little kick to your BBQ with an American tradition that goes back hundreds of years. Try the Original, or enjoy the Apple Pie and Blackberry Flavors.

The Ole Smoky distillery in Gatlinburg, TN was formed by the lasting traditions of early settlers in the Smoky Mountains. This family came to the Smokies through Virginia and North Carolina and honed the art of whiskey making in order to survive during tough economic times. Most families from this area share a history of a family member making, running or selling whiskey. Today, the true moonshiners and bootleggers still consider it taboo to tell stories or brag about moonshine glory. Because of the consequences, talking about your craft or trade was something you just didn’t do.

How and Why?

When Tennessee state law recently changed to allow the distillation of spirits, the owners of Ole Smokey saw an opportunity to showcase the art of superior mountain-made moonshine. The Ole Smoky recipes are the product of the hard work and experience of local families who have made moonshine in the mountains for the last two hundred years.

Ole Smoky is the first federally licensed distillery in the history of East Tennessee.

Family Business, Local Suppliers…

This is a family business. Ole Smoky whiskey is born in the fertile soil of East Tennessee farms where their corn is raised and then transported to the family’s mill to be ground for Tennessee’s original moonshine. At the distillery, you can see the grains converted into the clear corn liquor Appalachia is famous for.

Varieties of Shine

OLE SMOKY® ORIGINAL MOONSHINE
For sippin’. A true moonshine experience. · Ole Smoky’s® Original Moonshine is an unaged corn whiskey made from corn grown by local farmers in East Tennessee. Their century-old recipe proclaims a grain bill of 80% corn, with the remaining 20% a secret that gives Ole Smoky® the distinct character and bold flavor of Tennessee moonshine. If you like whiskey, you don’t want to miss this one!

OLE SMOKY® APPLE PIE MOONSHINE™
Two great tastes of Americana that taste great together! · Ah… the smell of Grandma’s apple pie cooling on the windowsill. Ole Smoky’s® Apple Pie Moonshine™ captures the same authentic, delicious flavors – made with pure apple juice, ground cinnamon and other spices – blended with our homemade moonshine. At 40 proof, it’s very drinkable and goes down as easy as a forkful of sweet apple pie. Try it chilled or warm!

OLE SMOKY® BLACKBERRY MOONSHINE™
One of the joys of country living is picking wild blackberries. This fresh sun-ripened sweetness can now be found in Ole Smoky’s® Blackberry Moonshine™, a mason jar full of delicious flavor from their own family recipe. It’s perfect for sipping at a backyard barbeque – or better yet, on the front porch, where you can share with the neighbors. 40 Proof · It’s ripe for the pickin’!

Get your ‘Shine on with these Cocktail Suggestions!

Corn N Cola

• 2 parts Ole Smoky® Original Moonshine
• 2-1/2 parts cola

Smoky Mountain Apple

• 1 part Ole Smoky® Original Moonshine
• 3 parts Ole Smoky® Apple Pie Moonshine™ and cranberry juice

Moonshine Margarita

• 2 parts Ole Smoky® Original Moonshine
• 1 part lime juice
• 1 part simple syrup
• 1 part triple sec, fresh lime juice

Combine salt and sugar with zest of lime for rim of glass

Shine ‘N’ Seven
Equal parts:

• Ole Smoky® Blackberry Moonshine™
• lemon lime soda

The Dolly—Apple Pie Moonshine Martini
Equal parts:

• Ole Smoky® Apple Pie Moonshine™
• ginger ale

splash of lime juice
optional garnish: cherries and a lime slice

It turns out that the Margarita has some stiff competition! Meet the Paloma: a citrusy-sweet cocktail using the Southwest’s most beloved spirit. Celebrate Cinco de Mayo in style with this delicious drink!

What you’ll need…

• kosher salt
• grapefruit wedge
• 4 oz Straub’s fresh grapefruit juice
• 1 Tbsp fresh lime juice
• 1 tsp sugar
• 4 oz tequila (preferably reposado tequila)
• 4 oz club soda
• ice

Directions

Pour some kosher salt onto a plate. Rub the rim of a highball glass with a grapefruit wedge and dip the rim of the glass in salt. Combine 4 oz. fresh grapefruit juice, 1 tablespoon fresh lime juice, and 1 teaspoon sugar in the glass. Stir until the sugar is dissolved. Stir in 4 oz tequila, add ice, and top off with 4 oz. club soda. Garnish with a grapefruit wedge.