Summer Fun Food from the Kitchen Garden at HideAway Country Inn, Bucyrus Ohio
Cooking with a hot oven is the last thing anyone wants to do on a warm summer day. To allow you to spend more time lounging at the pool and bathing in the sun, we’ve put together a hassle free, easy to make summer meal from appetizer to main dish to dessert that requires no oven at all!
Hands-On Time: 20 minutes
Ready In: 20 minutes
Yield: 4 servings
2 pounds ripe kitchen garden tomatoes (4 to 6 large), cored and sliced
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1 pound fresh mozzarella (water-packed is best), sliced
2 tablespoons extra-virgin olive oil
2 dozen basil leaves, washed and spun dry
Set tomatoes in a single layer on a large platter or individual dinner plates. Drizzle with vinegar and sprinkle with salt. Lay one cheese slice on each tomato slice. Drizzle with olive oil and a bit more balsamic if desired, then top each stack with a basil leaf.
2) Inside Out Leaning Oak Bistro Hamburgers
Prep Time: 20 minutes
Ready in: 35 minutes
Yield: 4 servings
Ease of Prep: Easy
1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese
1 pound 90%-lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground pepper
1. Preheat grill to medium-high or preheat the broiler.
2. Combine Cheddar and Gruyere in a small bowl.
3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
4. To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.
3) Strawberry Milkshake Pops
Hands-On Time: 5 minutes
Ready In: 6 hours
Yield: 6-8 pops
16 ounces (2 cups) vanilla- or strawberry-flavored yogurt (blended type, any fat percentage works well)
1/2 teaspoon vanilla (leave out if you are using vanilla yogurt)
5-6 large strawberries, hulled and cut in half
1. Puree all ingredients together for 30 - 34 seconds in a blender.
2. Strain well to remove seeds. You can skip this step, but the seeds will settle at the bottom of the mold and will be visible at the top of the Popsicle when un-molded.
3. Pour into Popsicle molds and attach lids with sticks. If you are using cups instead, cover each cup with plastic wrap and insert the stick through the plastic. Don't let the stick touch the bottom of the cup. Settle sticks evenly in the center of each mold before freezing.
4. Check after half an hour and re-settle popsicle sticks if necessary. Freeze for 6 hours or overnight before removing from molds.
5. Run the underside of the molds under warm water momentarily before un-molding.
Enjoy as always at the Hideaway Country Inn, Bucyrus Ohio.