Recipes

Chilled Summer Peach Soup Shots

Celebrate the goodness of summer fruits with a few ideas served here at Mountain Home Lodge.  

Makes about 2 c - - Moosewood Restaurant, NY

Perfect chilled summer soup with sweet ripe peaches. For an artful effect swirl blueberry or raspberry sauce into the soup just before serving.   

We serve in shot glasses as an appetizer garnished with fresh mint leaves

Ingredients:

1 1/4 - 1 1/2 cups sliced fresh

1 tablespoon sugar, more to taste

1 tablespoon plain yogurt or sour cream 

1/2 cup water

1/2 cup orange juice

generous dash of cinnamon

Instructions

In a blender, puree all of the ingredients until smooth. Serve at once or refrigerate until ready to serve.

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Balsamic Stone Fruit Sundaes

Serves 4 - - From: Cookie & Kate, blog 

A simple and delicious dessert of baked assorted stone fruit is served warm over vanilla ice cream.  Leftovers (if there are any!), are wonderful served atop your morning granola and honey yogurt. 

Ingredients

• 1 3/4 pound stone fruit (any combination of peaches, nectarines, plums and/or cherries)

• 1/4 cup turbinado (raw) sugar

• 2 to 3 tablespoons balsamic vinegar

• vanilla ice cream (or yogurt/frozen yogurt/dairy-free ice cream)

• optional add-ins: freshly toasted almonds/pistachios or granola

Instructions

1 Preheat the oven to 350 degrees Fahrenheit. Prepare the fruit: peel, pit and slice peaches/nectarines, pit and slice plums, and pit and halve cherries.

2 Line a rimmed baking sheet with parchment paper. Toss the stone fruit with sugar and balsamic vinegar and spread into a single layer. Bake for about 30 minutes, tossing halfway. Serve warm, with ice cream.

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Ricotta Crostini With Roasted Summer Fruit

Serves 4-6 - - From Chef Melissa King

Another fun idea is to roast stone fruit and serve atop a ricotta crostini for a wonderful appetizer.  Add fresh black or blueberries to cooked fruit atop ricotta at service for direct intrigue. Garnish with chopped walnuts and/or fresh herb leaves. 

Ingredients

Ricotta Mix:
8 ounces Ricotta cheese
1 small shallot, minced
1 lemon, zest only
Kosher salt
Fresh cracked black pepper

Roasted Stone Fruit:
1 pound - assorted stone fruits such as plums, peaches, nectarines, and cherries, remove pits and cut into wedges
1⁄4 cup Extra virgin olive oil
Fresh thyme leaves

Garnishes:
Chopped Walnuts (optional)

Fresh mint chiffonade or thyme leaves (optional)

Crostini:
1 Baguette, cut diagonally into 1⁄4 - 1⁄2 inch slices
1 whole garlic clove, peeled
2 TBS - Extra Virgin Olive Oil 

Directions: 

For the ricotta mix: Mix all ingredients together in a bowl and season with salt and pepper to taste. Chill in refrigerator until needed. 

For the roasted stone fruit: Preheat oven to 450F. Line a sheet tray. Toss the fruit in a large bowl with olive oil, thyme leaves, salt and pepper and lay in one single layer on the sheet tray  spacing the wedges of fruit apart. Make sure not to overcrowd the tray. Roast in the oven for about 15 minutes. Remove from oven and allow to cool before handling. 

For the crostini: In a hot pan, add olive oil and toast each slice of bread on both sides on medium heat. Remove from pan and rub with garlic clove and season lightly with salt. Alternatively, brush each crostini with olive oil and bake in the oven at 425F until golden brown. 

For assembly: Spread one layer of creamy ricotta mix on the toasted crostini. Layer roasted fruit on top.  Tuck in fresh berry if desired.  Sprinkle with toasted walnuts, thyme / mint if desired.

Serve immediately.