Wednesday, August 24, 2016


Three of my favorite fruits to combine during the summer months are, peaches, cherries, and blueberries. Here is a fruit crumble recipe for you to enjoy, especially with a scoop of vanilla ice cream.  
Here is a quick explanation of the different fruit desserts with a topping.

Lee's Kitchen Tips:
Crisp contains a topping of butter, sugar, flour, and nuts.
Crumble is the same as a crisp but also contains oats in the topping.
Cobbler is topped with spoonfuls of sweetened dropped biscuit dough.
Grunt is like a cobbler but cooked covered in a cast-iron skillet on top of a stove or campfire.
Buckle is made with berries tucked into a cake batter and topped with sweet butter crumbs. The batter buckles over the fruit.
Brown Betty is layered and also topped with sweet butter crumbs.

6 ripe peaches, peeled, halved, pitted, and sliced
1 cup cherries, pitted and cut in half
1 cup blueberries
1 T grated lemon zest
1 T lemon juice

1 T grated orange zest
1 T orange juice
½ cup granulated sugar
3 T flour or 3 T instant tapioca
¼ t freshly ground nutmeg

Crumble Topping
½ cup rolled oats
½ cup sliced almonds
½ cup flour
¼ cup brown sugar
¼ cup granulated sugar
½ t cinnamon
¼ t freshly ground nutmeg
4 T unsalted butter, cut into small pieces
Pinch of salt

Preheat oven to 350 degrees F.

Place peaches, cherries, and blueberries in a bowl and gently toss with the lemon zest, lemon juice, orange zest, orange juice, sugar, flour, and nutmeg.

Pour oats and almonds in a blender or food processor and pulse to break up the pieces slightly.  Set aside while making the crumble.

In a medium bowl and add the rest of the crumble ingredients and mix with a pastry cutter until the butter is broken into small pea-size pieces.
Mix in the oats and almonds.

Set 6 individual ramekins on a baking sheet.
Divide the fruit between the dishes.
Sprinkle crumble topping evenly over the fruit.
Bake in oven for about 35 to 40 minutes, until fruit is bubbling and top is golden brown.

Remove from oven and let cool a few minutes.

Serve with a scoop of vanilla ice cream.

Serves 6

Note: If you want to make this dessert extra-extra special, add a tablespoon of kirsch cherry brandy to the fruit.

Tuesday, August 23, 2016


Here is an elegant, delicious, and easy appetizer to make. Any leftover spread will keep covered in your refrigerator for a couple of days.

Thin slices of whole grain, pumpernickel, or sunflower seed bread
½ cucumber, thinly sliced
1 container Garlic and Herb Boursin cheese
4 oz plain Goat cheese
1 t Dijon mustard
Juice of ½ lemon
1 T fresh Italian parsley leaves
1 T fresh dill sprigs
6 oz cold smoked, Nova lox or gravlax salmon, divided
Sprigs fresh dill

Place bread slices on a platter and add a slice of cucumber to each.

Place the cheeses, Dijon, lemon juice, parsley, dill, and most of the salmon and into the bowl of a food processor and process until smooth.
Spoon the mixture into a small bowl. 
Spoon a small amount onto the tops of the cucumber slices and garnish each with a thin small slice of salmon and a sprig of dill.

Makes 16 to 20 appetizers

Sunday, August 14, 2016


Country rolls or biscuits with ham and cheese are a traditional brunch entree in the South. You can make your Southern Buttermilk Biscuits or Country Rolls (recipes on my blog) the day before. They are heated in the oven in a baking pan or dish covered with aluminum foil. Set up your sideboard with good silver, china, crystal, and flowers. Add some scrambled eggs, a fruit salad, Mimosas or Bloody Marys. This is southern hospitality at its best.

8 Country Dinner Rolls, cut in half
Thinly sliced milder Country Virginia ham or 8 slices honey ham
12 oz Emmentaler Swiss cheese or plain Swiss cheese, thinly sliced

Poppy Seed Sauce
8 T unsalted butter, softened to room temperature
1 T honey
1 T Dijon or spicy brown mustard
1 T finely minced onion
2 t Worcestershire sauce
1 t garlic powder
2 T poppy seeds 

In a small bowl mix together the butter, honey, mustard, onion, Worcestershire, garlic powder, and poppy seeds.
Set aside.

Cut the rolls in half and spread tops and bottoms with some of the Poppy Seed Sauce.

Place the bottom halves of rolls or in a baking dish or casserole dish.

Divide the ham evenly between the 8 roll bottoms.
Tear the Swiss cheese into a couple of pieces to fit onto each bottom.

Add the tops of the rolls.
Cover tightly with aluminum foil.
Bake in a 350 degree F oven for 20 minutes.

Serve hot.


We eat a lot of salmon here in the Pacific Northwest. Sockeye, also known as red salmon, is widely available. This is just another salmon recipe to add to your seafood recipe repertoire.

Marinade & Dressing
⅓ cup soy sauce
3 T honey
2 T fresh squeezed lemon juice
½-inch piece ginger, grated
1 clove garlic, minced or pressed
Freshly ground black pepper
Pinch of red pepper flakes
2 salmon fillets, about 6 to 7 ounces each
Mixed salad greens

In a small bowl, whisk together the soy sauce, honey, lemon juice, ginger, and garlic.
Whisk until the honey dissolves.
Season to taste with black pepper and red pepper flakes.

Spoon out 2 tablespoons of the mixture into a small bowl and set aside.
Pour mixture into a bowl that both salmon fillets will fit into.
Add salmon fillets, skin side up, and refrigerate 30 minutes.

Preheat oven to 400 degrees F.

Remove salmon from marinade and place, skin side down, on a baking sheet.
Bake for 7 minutes and then place under the broiler and broil for another 4 to 5 minutes, until salmon is caramelized and is cooked through.

Divide mixed salad greens between two plates.
Drizzle greens with half of the reserved soy mixture.

Lift salmon off of baking sheet with a spatula, skin should remain on baking sheet, if not, peel off before plating.
Place salmon on top of salad greens.

Drizzle salmon with remaining soy mixture.

Serves 2