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News: Peaches & Nectarines
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Profile: Willow Creek Farm
On Out: Eating Well
on Your Own
and Drink Recommendations
for Thought Recipe Contest
Co-op Taking Off!
& Drink Recommendations
Drinks recommended by:
Star Liquor, 1209 Williamson Street, 255-8041
Take 10% off Recommended Beverages… Just show your member card at
Bellini Il Cocktail De Venezia
Bellini is a cocktail which is made with two parts of sparkling Prosecco
wine, one part of white peach juice (obtained from selected, perfectly
ripe peaches) and a few drops of wild raspberry. Delicious!
A full-bodied, strawberry-filled dry rose with medium deep red/pink hues
in the glass. This has been a Star favorite for eons! A great match to
the peach flavors in this dessert!
This Spanish white wine is fresh and lively, with lovely tropical fruit/grapefruit
aromas and flavors almost leaping from the bottle. It’s trong enough
to stand up to feta, yet friendly enough to take on its own.
Spy Valley Sauvignon Blanc
On the nose, vibrant tropical fruit with hints of dried herbs and a flinty/mineral
note, generously proportioned with passion fruit and melon. The solid
texture is kept in balance by vibrant fruit acidity.
|Peach Ice Cream
with Vanilla-Scented Peaches
1 1/2 pounds peaches, peeled, pitted, sliced; peels and pits reserved
2 tablespoons fresh lemon juice
2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1 1-inch piece vanilla bean, split lengthwise
4 large egg yolks
3/4 cup sugar
1/2 cup light corn syrup
1 2-inch piece vanilla bean, split lengthwise
1/4 cup dry white wine
3 tablespoons sugar
4 peaches, peeled, pitted, sliced
Directions: For ice cream: Place peach slices in large
bowl; add lemon juice and toss gently. Set aside. Combine peach peels, pits,
cream, milk and vanilla bean in heavy large saucepan and bring to simmer.
Reduce heat to very low and barely simmer 20 minutes.
Strain cream mixture into heavy medium saucepan. Whisk yolks and sugar in
medium bowl to blend. Gradually whisk in hot cream. Return mixture to same
saucepan; stir over medium-low heat until custard thickens and leaves path
on back of spoon when finger is drawn across, about 7 minutes (do not boil).
Strain into bowl. Mix in corn syrup. Chill custard until cold.
Puree peach slices in processor. Add 1 cup custard; blend until smooth.
Whisk into remaining custard. Transfer to ice cream maker; process according
to manufacturer’s instructions. Transfer to covered container and
freeze. (Can be made 2 days ahead.)
For peaches: Scrape seeds from vanilla bean into heavy small saucepan; add
bean. Add wine and sugar and stir over low heat until sugar dissolves. Increase
heat and bring to boil Pour syrup into medium bowl. Refrigerate until cold.
Add peaches to syrup and toss to coat.
Serve ice cream with peaches. Serves 8.
Star Recommends: Horzales Rose
Polenta Tartlets with Basil Mayonnaise
1 cup mayonnaise
3/4 cup (lightly packed) torn fresh basil leaves
1 tablespoon fresh lemon juice
24 small cherry tomatoes, quartered
2 garlic cloves, minced
1 tablespoon olive oil
2 1/2 cups water
1 teaspoon coarse kosher salt
1/2 cup (3 ounces) polenta
1/3 cup (packed) grated Parmesan cheese
1 tablespoon unsalted butter
Directions: For basil mayonnaise: Combine mayonnaise,
basil, and lemon juice in processor. Blend until smooth (some basil bits
will remain). Season mayonnaise with salt and pepper. Transfer to small
bowl, cover, and refrigerate. (Can be made 2 days ahead. Keep refrigerated.)
For tartlets: Rinse 2 mini muffin pans (12 cups per pan) with cold water;
shake off excess water. Mix tomatoes, garlic, and oil in medium bowl;
sprinkle with salt and pepper. Let stand 15 minutes. Arrange 4 tomato
quarters in bottom of each prepared muffin cup.
Bring 2 1/2 cups water and salt to boil in heavy large saucepan over medium-high
heat. Gradually whisk in polenta. Reduce heat to medium and cook until
polenta thickens, whisking almost constantly, about 10 minutes. Reduce
heat to low and continue to cook until polenta is tender, whisking often,
about 15 minutes longer. Whisk in cheese and butter. Season polenta to
taste with pepper.
Spoon enough polenta into muffin cups to cover tomatoes and fill cups.
Using wet fingertips, press polenta firmly to compact. Cover pans with
waxed paper; let stand until polenta is firmly set, at least 30 minutes
and up to 2 hours.
Cut around each tartlet to loosen. Turn over muffin pans, releasing tartlets.
Arrange, tomato side up, on platter. Top each with dollop of basil mayonnaise.
Serve, passing remaining mayonnaise.
Star Recommends: Spy Valley Sauvignon Blanc
Salad with Feta Cheese
1 12- to 14-ounce eggplant, cut into 1/2 inch-thick rounds
1 zucchini, quartered lengthwise
1 red pepper, cut lengthwise into 6 strips
1 med. onion, cut into 1/2 inch thick rounds
3 tablespoons garlic-flavored olive oil
2 to 3 teaspoons balsamic vinegar
2/3 cup crumbled feta cheese
2 tablespoons slivered fresh basil
Directions: Prepare barbecue (medium-high heat). Place
eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with
oil and sprinkle with salt and pepper; turn to coat. Grill vegetables until
tender and tinged with brown, turning frequently, about 6 minutes for eggplant
and zucchini and about 10 minutes for red bell pepper and onion. Divide
vegetables between 2 plates; drizzle with vinegar. Sprinkle cheese and basil
over and serve. Makes 2 servings (can be doubled).
Star Recommends: Horzales Blanco
and Blackberry Crostata with Cornmeal Crust
1 2/3 cups all purpose flour
1/4 cup polenta (coarse cornmeal)
3 tablespoons sugar
1 teaspoon (packed) grated orange peel
3/4 teaspoon salt
14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch
1/3 cup (or more) ice water
Filling and baking
1/4 cup sugar
1 1/2 teaspoons cornstarch
4 medium nectarines, each pitted and cut into 16 slices
1 1/2-pint basket blackberries
1/2 teaspoon vanilla extract
1 egg, beaten to blend (for glaze)
Raw sugar crystals
Peach preserves, heated
Vanilla ice cream
Directions: For crust: Combine first 5 ingredients in
processor and blend 5 seconds. Add butter; using on/off turns, blend just
until butter is reduced to pea-size pieces. (To ensure a flaky crust,
be careful not to overwork the butter.) Add 1/3 cup ice water. Using on/off
turns, blend until dough comes together in moist clumps, adding more water
by teaspoonfuls if dough is dry. Gather dough into ball; flatten into
disk. Wrap; chill at least 1 hour. Roll out dough on lightly floured sheet
of parchment paper to 14-inch round, turning dough occasionally to prevent
sticking. Slide rimless baking sheet under parchment. Transfer dough on
parchment to refrigerator. Chill until dough firms slightly, about 30
For filling and baking: Stir sugar and cornstarch in medium bowl to blend.
Mix in fruit and vanilla. Let stand until juices are released, stirring
fruit occasionally, about 30 minutes. Preheat oven to 375°F. Transfer
baking sheet with dough to work surface. Let stand 8 minutes to allow
dough to soften slightly if too firm to fold. Spoon fruit and juices into
center of dough. Arrange fruit in even 10-inch-diameter layer in center.
Brush 2-inch border of dough with egg glaze. Lift about 2 inches of dough
border and pinch to form vertical seam. Continue around tart, pinching
seam every 2 inches to form standing border. Fold border down over fruit
(center 6 inches of fruit remain uncovered). Brush folded border with
egg glaze; sprinkle with raw sugar.
Place baking sheet with tart in oven. Bake until crust is golden brown
and fruit filling is bubbling at edges, about 55 minutes. Remove from
oven; slide large metal spatula under tart to loosen from parchment. Brush
fruit with preserves. Slide tart onto rack. Cool 45 minutes. Serve warm
or at room temperature with ice cream.
Star Recommends: Bellini II Cocktail De Venezia