The Recipe Box: "Make the most of summer fruit!"


Website-recipes-July-Blue-LBLUE LEMON’S PEACH TART
(Serves 12)
Bryan Malcarney, Blue Lemon Restaurant,15 Myrtle Avenue, Westport, (203) 226 – 2647,; Rorys Restaurant, 416 Post Road, Darien,(203) 655-9453,

12 ripe peaches

Short Bread:
8 oz. butter, melted
1/2 cup sugar
1 cup flour

Crème Patissiere (pastry cream):
1 cup milk
4 egg yolks
¼ cup sugar
1 tsp vanilla
2 tbsp bourbon
1 ½ tbsp cornstarch

Almond Crème (frangipane):
10 oz. butter
10 oz.  almond flour
10 oz. sugar
6 eggs

Preheat oven to 350 degrees. Wash peaches and cut into small wedges. Grease a 9 x 13 inch pan.

Short bread:
In a medium bowl, mix sugar and flour together, then blend in melted butter. Press into the bottom of the pan.

Crème Patissiere:
Bring milk to a scald. Whisk the egg yolks, sugar, cornstarch, bourbon and vanilla together. Slowly add the milk to the egg mix. Put back into the pot on a low flame, stirring constantly until the cream thickens up.

Almond Crème:
Cream butter, then add sugar, finally add the almond flour. Don’t overwork once the flour is added. Mix in the eggs.  Mix together pastry cream with almond cream.  Pour frangipane into pan about half way up.  Add the peaches to the tart, spreading them evenly about the tart.  The tops of the peaches should just be visible. Add a bit more frangipane if necessary. Bake for 45 minutes until the top begins to brown.

Chicken, Peach and Pistachio Nut Salad. Elise Sullivan photo
Chicken, Peach and Pistachio Salad. Elise Sullivan photo

(Serves 2 – can be easily doubled or more)
Lisa Sullivan, Hersam Acorn Staff

This is a great way to use leftover grilled or roasted chicken; I like it best when the chicken’s been marinated in Ken’s Zesty Italian dressing and then grilled (it goes well with the fruit).

2 – 3 cups salad greens
2 chicken breasts, cooked or grilled, cut into bite size pieces
1 ripe peach, sliced
1 – 2 tablespoons thinly sliced red onion (optional)
2 tablespoons pistachio nuts
1 tablespoon olive oil (for eating)
1 teaspoon honey
Dash of coarse and freshly ground pepper

Place greens, chicken, peach, onion and pistachio nuts on serving platter or divide into individual plates. Drizzle with olive oil and honey, then sprinkle with salt and pepper. Serve with crusty bread or your favorite side.

(Serves 4)

Grilled Salmon with Blueberry Compote. Photo and recipe courtesy of
Grilled Salmon with Blueberry Compote. Photo and recipe courtesy of

Perk up a simple salmon fillet with sweet-tart blackberry compote. It’s a surprising combination, but it works. It’s best to wait to add the compote/sauce until just before serving, as the acid will break down the delicate flesh of the fish over time. It is delicious chilled and excellent for a pareve brunch, lunch or dinner, with the sauce served on the side. The salmon needs between 1 and 8 hours of marinating, so factor that into your schedule.

4  salmon fillets (4 ounces each)

2 tablespoons olive oil, divided
3 sprigs fresh rosemary
1 teaspoon smoked salt or sea salt
4 cloves garlic, crushed
½ teaspoon freshly ground pepper

1 tablespoon canola oil, divided, plus more for the grill
1 small bunch of scallions (about 5 or 6)

1 large shallot, finely minced (about ⅓ cup)
⅓ cup dry fruity white wine, such as sauvignon blanc
4 cups fresh blackberries
1 tablespoon fresh lemon juice
2 teaspoons honey
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper

Place 2 tablespoons of olive oil, rosemary sprigs, salt, garlic, and pepper in a resealable food storage bag.  Add the salmon and seal the bag, working gently to coat the fish with the marinade. Place the bag in a bowl and refrigerate, marinating for at least 1 hour or up to 8 hours (see Kitchen Tips).

Heat a grill pan or gas grill over medium-high heat until it is almost smoking. Drizzle a little canola oil onto a paper towel or kitchen towel and using tongs, wipe the oil on the hot grill grates or pan.

Drizzle 1 teaspoon of the canola oil over the scallions. Place directly on the grill and grill for 2 to 3 minutes, turning occasionally until lightly charred with grill marks.  Remove, tent with foil, and set aside to keep warm.

Heat the remaining 2 teaspoons canola oil in a medium saucepan over medium-high heat.  Add the shallot to the pan and cook for 2 to 3 minutes, until golden on the edges. Add the white wine and cook until the wine reduces in volume by one-third.  Add half of the blackberries, the lemon juice, honey, salt, and pepper. Stir to combine and bring to a simmer. Cook for about 2 to 3 minutes, mashing the blackberries with the back of a spoon or potato masher to release their juices. Continue to cook for 2 to 3 minutes. Just before serving, add the remaining blackberries and warm the berries through. Remove from heat and set aside to keep warm.

Clean and oil the grill once more. Place the salmon on the grill, skin side down. Cook for 4 minutes and lower the heat to medium. Turn with tongs or a spatula and cook for an additional 2 to 3 minutes, depending upon the thickness of the fish and the desired degree of doneness. Serve the salmon immediately with the blackberry compote and grilled scallions.

Kitchen Tips:
This fish can marinate the night before or the morning of a busy a work day.  The marinade does not contain acid so the fish will not break down or “cook.”

PESCHE AL FORNO (Peaches Baked with Amaretti filling)
(Serves 12), from “Festa del Giardino” by Sally Maraventano

6 large, firm, ripe peaches
½ cup of sugar
½ cup of sliced almonds
6 large or 12 small Amaretto di Saronno cookies
1 egg yolk
1/3 cup of Amaretto di Saronno liqueur
Whipped cream or sweetened mascarpone (optional)

Preheat the oven to 350 degrees. Butter a large shallow baking dish. Wash and dry the peaches and cut them into halves. Remove the pits and scoop out not more than 1 tablespoon of pulp from each half.

In a blender or food processor fitted with a metal blade, combine the peach pulp, sugar, almonds, almond cookies, egg yolk, and liqueur. Blend to a paste.

Arrange the peach halves in a single layer in the baking dish, cut side up. Divide the peach-paste mixture among the peach halves. Bake for 20 to 25 minutes.

Serve warm or at room temperature. Top with whipped cream, if desired.


Grilled Kale and Peach Salad. Recipe and photo courtesy of

(Serves 6)

This salad is light and refreshing. Grill the kale at the same time as the peaches and you’ll have a fast and healthy appetizer or side dish.

Ingredients for dressing:
2 tablespoons aged balsamic vinegar
2 teaspoons honey, mild flavored
¾ teaspoon freshly ground black pepper
½ teaspoon kosher salt
¼ cup extra virgin olive oil

Ingredients for salad:
3 bunches lacinato (dinosaur) and/or russian kale
2 tablespoon canola oil, divided
Kosher salt
Freshly ground black pepper
3 large peaches, ripe but not mushy, cut in half and pitted
Pecorino Romano or Ricotta Salata, optional, shaved*

Combine the vinegar, honey, pepper and salt in a mason jar or airtight container. Cover and shake well. Add the extra virgin olive oil and shake again to emulsify. Dressing will keep refrigerated for up to 2 weeks.

Prepare the grill for direct cooking over medium heat. Wash and pat or spin dry the kale leaves with their stems intact. (The stems will aid in turning the kale leaves while grilling). Brush the kale leaves with 1½ tablespoons canola oil and season with salt and pepper.

Grill the kale leaves until they just begin to wilt and turn bright green, about 15 seconds. Do not close the grill. Flip the leaves over and continue cooking for another 10 to 15 seconds.

Brush the cut side of the peaches with the remaining canola oil, and lightly sprinkle with salt and pepper. Place, cut-side down, on the hottest part of the grill. Do not close the grill. Cook for 2 minutes, rotating peaches a half turn midway through. (If the peaches are very ripe cook for 90 seconds.)

Remove the ribs from the kale and pile leaves on a cutting board. Slice in ½-inch ribbons. Cut the peaches in quarters and place on top of the kale. Drizzle the salad with dressing to taste and sprinkle with cheese if using. Serve immediately.

Kitchen Tips:
If you make this salad without the optional cheese, this dish becomes pareve and vegan.


(Serves 10)

This sweet and puckery tart is crowned with summer blackberries with colorful and sublime results.

Ingredients for crust:
3 cups (248 grams) almond flour
½ cup (43 grams) sweetened coconut, lightly toasted
2 tablespoons (14 grams) confectioner’s sugar
½ teaspoon kosher salt
⅝ stick (5 tablespoons or 71 grams) unsalted butter, chilled, cut into small pieces
½ teaspoon almond extract

Ingredients for filling:
6 large (85 grams) egg yolks
1 cup plus 2 tablespoons (210 grams) granulated sugar
¾ cup fresh key lime juice
1 teaspoon finely grated key lime zest (from about 4 key limes)
¼ stick (2 tablespoons or 28 grams) unsalted butter

3 cups (425 grams) fresh blackberries

Whipped cream:
1 cup heavy cream, chilled
¼ cup (28 grams) confectioner’s sugar, plus more for sprinkling

To make the crust:
Place the almond flour, coconut, sugar and salt in a food processor and pulse to combine. Add the butter and almond extract, and pulse until the mixture resembles coarse meal. Evenly press the dough into and up the sides of a 10-inch loose bottom tart pan. Refrigerate for 30 minutes.

Preheat the oven to 350°F. Bake tart shell until lightly golden, 15 to 18 minutes. Transfer to a rack and cool completely.

To make the filling:
Place the egg yolks and sugar in a mixing bowl and whisk until thick and pale in color. Slowly whisk in the lime juice and zest. Transfer the egg yolk mixture to a 3 quart nonreactive saucepan over low heat. Cook, whisking constantly, until thick like a pudding, about 10 minutes. Do not let the mixture come to a boil or it will curdle.

Remove from heat and quickly whisk in the butter until it is melted and completely incorporated. Transfer the lime curd to a bowl, cover with plastic wrap that is pressed against the curd and set in the refrigerator to chill for about 1 hour.

Add the chilled filling to the pre-baked crust. Arrange the blackberries around the top of the tart in a decorative pattern.

To make the whipped cream:
Whip the cream and sugar n the bowl of a standing mixer until soft peaks form. Slice the tart and serve with a generous dollop of whipped cream. Sprinkle with powdered sugar.

Kitchen Tips:
The crust and curd can be made the day before. Lime curd keeps in the refrigerator for 1 week or the freezer for up to 2 months.

Since this recipe is gluten-free, it has the potential to be a nice Passover dessert. But you will need to replace the confectioner’s sugar with a special kosher for Passover powdered sugar. We like this one from Martha Stewart: In the bowl of a food processor, combine 1 cup granulated sugar and 1 tablespoon potato starch and process until powdery.