Rosemary Brined Bone-In Pork Chops

 

While many are kicking and screaming at the thought of summer coming to an end, I am doing the happy dance. The anticipation of the end of hot, humid days, the return of cool, crisp mornings, and the arrival of fall's bounty has me feeling slightly delirious. If I could live endlessly in one season it would be the fall. What is not to love about a landscape painted in rich jewel tones, apple picking season, bowls filled with gourds, pumpkins and flint (Indian) corn, urns filled with ornamental cabbages and mums, the aroma of spiced cider candles, endless bowls of warm homemade soup, the fall antique season, or warming up by the fireplace on a chilly night? If that isn't enough to sway you into becoming another one of the fall's fans, maybe a dinner of these Rosemary Brined Bone-In Pork Chops and some homemade applesauce will convince you.

Having grown up eating thin, dry, overcooked, maybe even a little rubbery pork chops, it was a memorable day when I tasted my first thick, savory, moist, tender pork chop. Up until that point I never knew how incredibly flavorful pork chops could be. But discovering the secrets in how to achieve pork chop perfection was an even better day. 

The first secret is brining, a process particularly beneficial for lean proteins like mass-farmed pork which have a tendency to dry out when exposed to high heat. There are two kinds of brining techniques: dry and wet. Both involve the use of Kosher salt and resting time in the refrigerator (at least 12 hours but up to three days). But there are two schools of thought on which technique results in the moistest, most flavorful outcome. As are a rule, I like dry brining for beef and pork roasts but wet brining for pork chops. However, rather than debate the merits of each one and give you a quiz at the end,  I will simply tell you I love wet brining thick cut, bone-in pork chops as much as I love the fall.

When buying pork chops from your butcher or at the grocery store ask for 1 1/4" to 1 1/2" thick cut bone-in pork chops. If you find a great sale on pork chops, get enough for dinner now and buy enough for freezing for use later. 

The more flavorful the brine, the more flavorful the pork chop. This one is made with water, Kosher salt, sugar, juniper berries, whole peppercorns, bay leaves and sprigs of fresh rosemary. The brine needs to cool completely before the pork chops are submerged in the pot. The covered pot goes into the refrigerator where the marinated pork chops will remain for 24-36 hours to let the magic happen.

The second secret to these scrumptious pork chops is the use of a cast-iron pan. Not only does it help to put a beautiful sear on the pork chops, a cast iron pan can withstand high temperatures. If you are lucky enough to have inherited a well-seasoned cast iron (or two or three), you are well on your way to making these Rosemary Brined Bone-In Pork Chops. If not, there are some really good cast iron pans (at very reasonable prices) at your favorite cooking store. Don't rule out looking for cast iron pans at antique shows, flea markets, tag sales, or even a Goodwill store.

Once the pork chops are seared on both sides, they will finish cooking in a preheated 425 degree (F) oven. Total cooking time ranges from 4 to 14 minutes, not including a 5 minute rest period. 

Important Tip: Key to getting a great sear on the pork chops is drying completely. The drier you get them the better the sear and the less splash on the stove top. 

These moist, juicy, tender, savory Rosemary Brined Bone-In Pork Chops are prefect for a weeknight dinner, weekend dinner, or even a dinner party with friends. I wouldn't be surprise if they become one of your most requested meals! Especially if you serve them with a simple charcuterie board, a gorgeous salad (maybe like this Autumnal Harvest Salad or this Blue Cheese Romaine Salad), some homemade applesauce or your favorite mashed potatoes, and a rich chocolate dessert or even some pumpkin bars (like these Pumpkin Spice Bars with Cream Cheese Icing). 

Recipe

Rosemary Brined Bone-In Pork Chops

Serves 4

Ingredients

4 cups water

1/4 cup Kosher salt

1/3 cup granulated sugar

1/4 cup juniper berries

2 Tablespoons rainbow or black peppercorns

4 bay leaves 

4-5 springs of fresh rosemary

4 1 1/4" or 1 1/2" thick bone-in pork chops

Olive oil

Directions

1. To make the brine, bring the water, Kosher salt, sugar, juniper berries, peppercorns, bay leaves and fresh rosemary to a boil. Stir until the salt and sugar dissolve. Remove from the heat and allow to cool completely.

2. Submerge the pork chops in the room temperature brine. Cover and refrigerate for 24-36 hours.

3. Preheat the oven to 425 degrees (F).

4. Remove the pork chops from the brine and dry completely!

5. Heat 2 large cast iron pans with 2 Tablespoons of olive oil. When the oil shimmers, carefully add the pork chops to the pan. Sear until golden (about 2 minutes per side). 

6. Transfer the pans to the oven. Roast the pork until it reaches an internal temperature of 140 degree (F) to 145 degrees (F) on a meat thermometer. 

7. Remove the pork chops from the pan, transfer to a serving platter, and let rest for approximately 5 minutes before serving.

Notes: (1) The recipe for these Rosemary Brined Bone-In Pork Chops was inspired by one from Erin French's cookbook "The Lost Kitchen". (2) If you don't have two cast iron pans, cook the pork chops in batches. Place the seared pork chops on a heavy baking sheet (one that you placed in the oven while it was preheating).

Prairie Homestead, South Dakota (August 2022)

Zucchini Muffins

'Tis the season. 'Tis the zucchini season that is. Farmer's Markets and grocery stores seem to have an abundance of them now. Which means it's the perfect time to make some delicious, moist, crunchy topped, lightly spiced Zucchini Muffins! And, if by chance you are someone who happens to love zucchini, has a bit of a sweet tooth, and have convinced yourself that a muffin made with zucchini it's healthier, today is your lucky day. While on an epic, road trip adventure out west this summer, my friend Karen brought some of her homemade zucchini muffins to sustain us on our hikes. In just one bite, I knew I needed to have her recipe. Years back she had the brilliant idea of turning her mother's zucchini bread recipe into muffins. What is not to love about being able to freeze a batch of zucchini muffins to enjoy whenever your crave one? Or to throw a few in a bag and bring them along on hike? Or to start your day with one? 

As much as I love a good thick slice of zucchini bread or any quick bread for that matter, I am beginning to think I need to start turning every one of my 'bread' recipes into muffins!

On a flavor continuum, these Zucchini Muffins are a 9+! On the beauty pageant scale, they fall somewhere between a 6 and 8. I made this muffin recipe twice to try and get them to have the kind of swoonworthy eye candy look that would compel you to make them. But after the second attempt, I decided there are times when flavor trumps everything. And in all seriousness, you need these insanely scrumptious, amazingly flavorful Zucchini Muffins in your life. 

The recipe makes somewhere between 18-20 muffins. Which makes their freezability factor a big plus! Especially if you happen to live alone or in a very small household. Filling the muffin cups closer to the 2/3's full versus the 3/4's full amount will help prevent your muffins of 'overspilling' during the baking process (trust me I learned this lesson). In a preheated 350 degree (F) oven, baking time for the zucchini muffins ranges somewhere between 28-32 minutes. 

The baked, slightly cooled muffins have the perfect muffin texture. A slightly crunchy top and a soft, moist, perfect crumbed center. The cinnamon in the batter is one of the factors sending the flavor of these muffins over the top! The only changes I made to Karen's recipe were to add some Kosher salt and squeeze out some of the liquid of the shredded zucchini. Other than those minor changes, I stayed true to her recipe. But in all likelihood, eliminating some of the moisture from the zucchini was probably one of those 'assumes everyone knows' steps on thirty year old handwritten recipe cards.

If there were any important takeaways from making these Zucchini Muffins it was the reminder of the importance of always 'eating deliciously'. Coming from me this may seem like a slight departure from my usual 'eat beautifully' mantra. Call it wisdom, a moment of irrationality, or sage advice. Whatever you call it I'm going on record saying never ever pass up a muffin having a 9+ rating on the flavor continuum. 

Recipe

Zucchini Muffins

Makes 18-20 incredibly delicious muffins

Ingredients

1 cup vegetable oil or canola oil

2 1/2 cups (500g) granulated sugar

3 large eggs

1 teaspoon vanilla

3 cups (396g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 Tablespoon cinnamon

1/2 teaspoon Kosher salt

2 cups (300g) unpeeled, coarsely shredded zucchini (see notes)

Directions 

1. Preheat the oven to 350 degrees (F). Line a cupcake pan with cupcake papers.

2. Sift the flour, baking soda, baking powder, cinnamon and Kosher salt. Set aside.

3. In the bowl of standing mixer fitted with a paddle attachment, briefly mix together the sugar and oil (about 15-20 seconds).

4. Add in the eggs and beat until well blended (about 30-40 seconds).

5. Mix in the vanilla.

6. Add in the dry ingredients. Mix until blended (the batter will be very thick).

7. Add in the zucchini and mix just until fully incorporated.

8. Using an ice cream scoop, fill the cupcake tin 2/3's full. Place the cupcake tin on a large baking sheet and bake for 28-32 minutes or until the muffins spring back when lightly pressed.

9. Remove from the oven. Let cool for about 5 minutes in the pan. Then remove and transfer to a cooling rack.

10. Repeat the baking process using the remaining batter.

11. Serve the muffins warm or at room temperature. Store any leftover muffins in a freezer ziplock bag.

Notes: (1) If measuring the zucchini using measuring cups, press down in the same kind of manner as you measure brown sugar. Ideally, weigh out the shredded zucchini. Before mixing the shredded zucchini into the batter, transfer to a colander and squeeze out much of the liquid. (2) Some of the baked muffins might have a slight dimple in the center. Not to worry, they are still really delicious. (3) If you love the flavor of zucchini, there are eight other zucchini recipes on the blog!

The Badlands, South Dakota (August 2022)

Blueberry Banana Bread

You might be wondering (hopefully gleefully wondering) if I have decided in favor of continuing to breath life into this non-income producing, creative outlet endeavor. The short answer is yes. But having spent an inordinate amount of time and energy wrestling with this decision over the past several weeks, the short answer doesn't really fully explain what will be happening in this blog's next chapter. So here goes. The blog will evolve differently in the months ahead. There will be less new recipes appearing on a monthly basis, but they will be ones being what I will call 'cookbook worthy'. Meaning, if someday there is a cookbook in my future, these recipes will be some of the contenders. There will be updates to many of the recipes posted in the blog's early days. From reshooting the photos (desperately needed in too many cases), to revising the recipe ingredients (to include gram measurements), to bringing greater clarity to the directions, is how I will spending more of my time. When these revisions happen, they will appear on my Instagram feed and stories. So I hope you follow me (lynnkrizic) there too, if you aren't already. Rather than spending countless hours taking and editing photos for a blog post, I am going on the uphill learning curve climb and dipping further into the reel pond. As I believe this is where the foodie world has been headed for awhile now (yes, I am a tad late to the party). So each blog post, beginning with this one, will have no more than six photos. Infrequent will be the days when a post has ten to twelve photos. But you never know, there may be an exception every now and then. If it weren't for the feedback I had received from a small handful of loyal, publicly supportive, encouraging friends, I would be writing the eulogy for this blog. So if you have ever doubted that it only takes is a small group of people to make a difference, let me be the one to tell you to never have those doubts again.

There happens to be eight delicious versions of banana bread recipes on this blog. And when I press the publish button there will be nine! Yes, nine recipes for banana bread. I have sung the praises of all of them. But after tasting a bite of my friend Ann's Blueberry Banana Bread I knew it was one I needed in my repertoire. Let me go on record as saying this is the blue ribbon banana bread contender, the one I would put up in a banana bread throw down, the one I must begrudgingly admit wasn't my original creation but a slight adaptation, the one you need if you want to live your best banana bread life. If I haven't yet enticed you to make this moist, scrumptious, better than any fancy bakeshop Blueberry Banana Bread, let me keep trying.

If I hadn't first tasted this Blueberry Banana Bread, I may have never made it. Because for some reason I wouldn't have been able to wrap my head around the whole blueberry banana combination. Which explains in part why there has been an almost unforgivable void on the blog. But let me back up a bit. Before I tasted this seriously good, actually pretty darn great, blueberry banana bread, my friend Ann shared it was a long time favorite family recipe. When I hear the words 'favorite family recipe' my thoughts immediately go back to the well done roast with crisco laden gravy my husband at one time would have referred to as a 'family favorite'. In other words, I am guilty of being unfairly dismissive of any recipe framed by those words. And had I not been a little hungry, I may have taken a pass on a slice. Thank goodness hunger has a way of overruling irrational thinking. Because I knew in the first bite, I absolutely had to have her recipe. 

Fortunately for me, she shared it. But like most well-worn, old family favorite recipe cards, the directions left a little to the imagination. Having seen and tasted the blueberry banana bread she made, I could have easily figured out how the blueberries were added to the batter. But, of course, I felt I had permission to take a few liberties with the recipe. Instead of mashing 1/3 cup of fresh blueberries in with the bananas, I decided to add a whole cup, lightly tossed with flour, (plus a handful for the top) of fresh blueberries into the batter. When you taste a whole sweet blueberry in a bite of banana bread, you will understand why I did this. I had to make an educated guess as to what size (metal) pan to use. The first time I made it, I used an 8" x 4" pan (rather than a 9" x 5" pan) because I like a banana bread to have alot of height. The second time I used an 8 1/2" x 4 1/2" pan. The slightly larger pan worked perfectly. And lastly, I made two changes to the ingredients: increasing the amount of Kosher salt from 1/4 teaspoon to 1/2 teaspoon and adding in 1 teaspoon of baking powder. Yet, in spite of these slight changes to my friend's recipe, it was the ratios of all of the other ingredients that were responsible for creating such an incredibly moist, perfect crumb, scrumptious blueberry banana bread. Without her recipe, I may have never been able to make a five star worthy version of a banana bread.

Forget about taking out your KitchenAid to make this Blueberry Banana Bread. Use your hand mixer. For the best results, use a European-style unsalted butter. In this bread, it makes a difference. Use very ripe bananas to give your bread a deep, luscious banana flavor. If you don't happen to have any bananas, it might be a week before you can make this bread. Unless of course you can find some getting very close to the ripe point bananas at your grocery store. Then maybe you are only a couple of days away from making this Blueberry Banana Bread. (Hint: Convenience stores are famous for having ripe bananas for sale.)

This Blueberry Banana Bread doesn't really need to be slathered with cream cheese or butter and honey, but I won't stop you. Whether you eat it 'plain' or 'adorned', you are in for such the best treat!

Last but not least, I hope you continue to follow the blog and my Instagram account. Nothing is more validating or motivating to a blogger than when posts garner comments and/or likes. 

Recipe

Blueberry Banana Bread (some very slight changes to my friend Ann's Blueberry Banana Bread family recipe)

Ingredients

1/2 cup (113g) unsalted butter, room temperature (recommend European or European-style butter)

1 cup (200g) granulated sugar

1 teaspoon vanilla

2 large eggs, room temperature

2 cups all-purpose flour plus 1 Tablespoon for dusting the blueberries

1/2 teaspoon Kosher salt

1 teaspoon baking soda

1 teaspoon baking powder

1 Tablespoon whole milk

1 1/2 cups (about 350g) ripe bananas, mashed (3-4 medium sized or 3 large bananas should yield this amount)

1 cup (148g) fresh blueberries

Optional: 1/2 cup walnuts, toasted and chopped

Optional: Cream cheese, butter and/or honey for serving

Directions

1. In a medium sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and Kosher salt. Set aside.

2. In a large bowl, add in the unsalted butter and sugar. Beat until light and fluffy (approximately 2 minutes) using a hand mixer.

3. Beat in the eggs one at a time. Beat until fully incorporated.

4. Add in the dry ingredients. Beat until incorporated (don't over beat).

5. Add in the Tablespoon of whole milk and mashed bananas. Beat until blended.

6. Toss the blueberries with a tablespoon of flour. Add to the batter. Fold in using a spatula. (Note: Coating the blueberries in flour helps to prevent them from sinking to the bottom.)

7. Butter or spray an 8 1/2" by 4 1/2" metal baking. Line with parchment paper. Pour the batter into the prepared pan. Smooth the top, then sprinkle on a handful of fresh blueberries. If using walnuts, fold them i with the blueberries.

Place the baking pan in the refrigerator to let the batter rest for 15 minutes. While the batter is resting, preheat the oven to 350 degrees (F).

8. Place the baking pan on a baking sheet before placing in the oven. Bake for 70-90 minutes or until the bread is done. At the halfway point, rotate your baking pan and lightly place a piece of aluminum foil over the top of the bread to prevent it from 'over' browning. Note: My baking time was closer to 80 minutes.)

9. Remove from the oven. Place baking pan on a cooling rack but keep the aluminum foil on top (it helps to keep the top of the bread from getting a hard top layer.) Allow the Blueberry Banana Bread to rest for at least 15 minutes before transferring the bread back to the cooling rack. Place the piece

10. You can wait to cut into thick (1" slices) when it comes to room temperature, or you can cut it when it's almost room temperature. However long you can wait.

11. I like to store any leftover blueberry banana bread in the refrigerator as it helps to keep it moist. You can always reheat a slice in the microwave or in the toaster if you would like to enjoy it warm.

Notes: (1) I increased the Kosher salt from 1/4 teaspoon to 1/2 teaspoon because I use unsalted, not salted butter, when baking. (2) I added 1 teaspoon of baking powder, in addition to the baking soda, to ensure there would be some rise to the bread. (3) Giving the bread some resting time in the refrigerator is a modification of a technique used when making quick breads. And technically, banana bread falls into the quick bread category. 

Blackberry Jam and Buttermilk Biscuits

While this blog was officially launched at the end of 2012, it is technically in its' tenth year of existence. In my world, that's a long time to remain committed to an endeavor. I wouldn't be honest if I didn't tell you there have been times over the years when I have thought of putting it on a long hiatus. For a myriad of reasons I end up convincing myself to keep going, keep creating, keep sharing what I have learned and continue to learn about food over the years, to spark food joy. I am again at one of those points where I am considering putting on the pause button. I haven't yet made a final decision on whether or not saltedsugaredspiced.com will continue to be a place where new recipes regularly appear. Although I will share the post for this Blackberry Jam and Buttermilk Biscuits will be the last one for the month of July. It's my hope that the next couple of weeks will provide me with the space necessary to gain some clarity, some inspiration, and some sense of direction. So stay tuned for a decision at the beginning of August. Until then, I hope you are inspired to make this seriously stellar jam. 

What could be better than a tall, buttery, golden, flaky, tender biscuit? Well, maybe one slathered with butter and some homemade Blackberry Jam? But topping a biscuit with some luscious jam isn't the only reason why you need make some. Just imagine what a small bowl of yogurt or oatmeal might taste like with a generous dollop of blackberry jam. Or imagine how next level your peanut butter and jam sandwich would be if it were made with homemade blackberry jam? But don't let your imagination stop there as blackberry jam can be paired with scones, waffles, french toast, pancakes, English Muffins, bagels, cheeses, cheesecake, cake, and ice cream to name a few! 

Blackberry Jam might be the unicorn of jams as it's not one you can easily find on grocery store shelves. And finding a really, really good blackberry jam will send you out on an even longer quest. So rather than spend all that time searching for something that might leave you a tad disappointed, why not just make your own? Especially when you now have an easy, almost foolproof recipe!

With large, beautiful blackberries now in season, there is even more incentive to make some sweet, slightly tart Blackberry Jam. It is the ultimate way to preserve the flavor of summer. All you need are some fresh blackberries, sugar, and freshly squeezed lemon juice. Just three ingredients! With blackberries having relatively higher levels of natural pectin there is no need to use 'artificial' pectin. Which makes this jam infinitely better than anything store bought!

If you have never made homemade jam before, this Blackberry Jam recipe will transform you from a novice to a pro in just one jam making session. To make a blue ribbon winning jam (yes it's that good), I want to give you a few helpful hints. First, choose ripe, but not overly ripe, mushy blackberries. Overripe berries have less pectin which will adversely affect how your jam sets up. Second, use a large, heavy bottomed saucepan. Not only to ensure the pan heats evenly, but because your jam will expand during the cooking process and you don't want it to overflow on your stove top. Third, you will need a reliable candy thermometer. If you have made my caramels before, you already have what you need! Fourth, you will need a potato masher (like this one), to smash down the berries during the cooking process. And last, but not least, you want some good 'canning jars'. Ones with tight sealing screw top lids are best, but jars with rubber rims, glass tops, and metal clips will work too.

The yield on the jam is about 18 ounces, slightly more than a pint. So when looking for jars for your jam, I would encourage you to look for half-pint, 6 ounce or 4 ounce jars. This way you will end up with at least one jar to share. Imagine how delighted a friend would be getting a homemade jar of blackberry jam!

Since sharing the buttermilk biscuit recipe with you last year, I have updated the recipe giving you an alternate to the brushed butter before baking. A mixture egg yolk and one tablespoon of heavy cream brushed on the biscuit will give your biscuits a more golden finish. And honestly, I like the finished look of the egg wash biscuit more. Finding White Lily flour here in the midwest isn't as easy as it is in the South. Unbleached Gold Medal All-Purpose flour is a good alternative. However, I would give a slight edge to White Lily flour as it resulted in a lighter, flakier biscuit.

I paired the recipe for the Blackberry Jam with the Buttermilk Biscuits for a slightly selfish reason. Eating jam on a warm biscuit brought me back to the fun, memorable trip Nashville we took with friends this past fall. Where almost every morning started with a fresh biscuit. But if you are simply looking to preserve the flavor of one of your favorite berries, you absolutely must make this heavenly, luscious, mouthwatering Blackberry Jam. It just might be the best blackberry jam you have ever tasted. Did I happen to mention how intoxicating the aroma will be in your kitchen when you make it? Have fun jamming!

Recipe

Blackberry Jam and Buttermilk Biscuits

Makes slightly more than 1 pint of jam and 12 biscuits

Ingredients

Blackberry Jam

15 ounces (426g) fresh blackberries

2 Tablespoons freshly squeezed lemon juice

2 cups (400g) granulated sugar

Buttermilk Biscuits

Ingredients and Directions can be found here

Directions

Blackberry Jam

1. In a large heavy bottomed stainless or copper pan, add in the berries. Give the berries a quick mash using a potato masher before bringing to a full boil over medium-high heat. Continue mashing the berries as they come to a boil.

2. Add in the lemon juice. Continue cooking at medium-high for 1 minute. Stirring slowly while the mixture continues to cook.

3. Add in the sugar, increase heat to high and cook for approximately 5 1/2-6 minutes or until the mixture reaches 225 degrees (F) on a candy thermometer. The mixture should be slightly thick and syrupy. To ensure doneness temporarily remove from the heat, place a stainless tablespoon in the jam. Run your finger down the center of the back of the spoon. If the jam does not run off or close the gap, the jam is done. If the jam is not done, return to the heat and cook for additional minute.

4. When done, permanently remove the jam from the heat and let sit in pan for about 5 minutes before pouring into a sterilized jar or jars. Do not let it remain in the pan for more than 5 minutes.

5. Allow the jam filled jar(s) to come to room temperature before covering with a tight fitting lid. Once sealed, immediately place the jars in the refrigerator. Jam will keep for up to 2 weeks.

Cades Cove, Great Smokey Mountain National Park (October 2021)

Grilled Peaches w/ Honey & Sweetened Mascarpone

Raise your hand if you willingly admit to having a sweet tooth. One you get great joy out of satisfying. Raise your hand if you love making and serving easy, effortless recipes having a significant 'wow' factor. You know, the ones everyone believes you expended a great deal of energy making. And, last but not least, raise your hand if you love most things peach, but especially sweet summer peaches. If it were possible for me to see all of you virtually I have a very strong suspicion I would see everyone's hands raised at least once! What is not to love about having more than a handful of delicious, impressive, made in less than twenty minutes, equally perfect for casual outdoor gatherings or intimate dinner party 'homemade' dessert recipes in our back pockets? It's your lucky day because the recipe for these Grilled Peaches w/ Honey & Sweetened Mascarpone just happens to be one of those recipes. 

The key to this simple, super delicious, on the healthier side dessert is to choose ripe but not too soft yellow peaches. They shouldn't be rock hard and they shouldn't be squishy. They should give just a little when you press on them. When grilled, the sweetness of peaches deepens and intensifies. The flavor of slightly caramelized grilled peaches paired with a dollop of cinnamon infused mascarpone cheese, warm honey, and fresh thyme is heavenly.

The peach halves can be grilled on either an outdoor grill or on a grill pan (like this one). It's important that the grill or grill pan be hot. To test your heat level, place your hand about an inch over the grates or grill. If you can feel the heat, you are ready to grill. Before placing the peach halves on the hot grill brush it lightly with canola or vegetable oil. Beginning with placing the cut side down, the butter brushed peach halves are grilled for approximately three minutes per side.

Transfer the grilled peaches to a serving platter, drizzle with some warm melted honey serve with the slightly sweetened whipped mascarpone and fresh thyme sprigs. Note: Make the whipped mascarpone right before you begin grilling the peaches.

If there was ever an herb that paired well with peaches it would fresh thyme leaves. As fresh thyme leaves adds a subtle earthy, herbal flavor to this dessert. Sprinkle thyme leaves over the grilled peaches or serve sprigs on the side, letting everyone add as many or as few as they would like. But definitely encourage everyone to try at least one bite with them!

This may be one of the loveliest summer desserts I have ever made. Warm grilled peaches paired with cool creamy luscious mascarpone, melted honey, and fresh thyme have all of the feels of a sophisticated dessert. And yet, very little time and effort goes into making it. With peaches now in season, raise your hand if you think this is the perfect time to make this exquisite dessert for your family and friends. 

Recipe

Grilled Peaches w/ Honey & Sweetened Mascarpone

Serves 4-8

Ingredients

8 ounces (226g) mascarpone

3-4 Tablespoons heavy whipping cream

2 Tablespoons confectionary sugar

1/8 teaspoon ground cinnamon, plus more for dusting

Vegetable oil, for preparing grill

4 ripe, but not too soft, yellow peaches, cut in half, pits removed 

2-3 Tablespoons butter, melted

2 Tablespoons of honey, melted

Sprigs of thyme

Pieces of honeycomb, optional

Directions

1. In a medium sized bowl, add in the mascarpone, 3 Tablespoons heavy whipping cream, confectionary sugar and cinnamon. Beat on medium speed just until the mixture is thick and creamy. Do not over beat. If the mixture is too thick, add in the additional Tablespoon of whipping cream. Set aside.

2. Halve the peaches, cutting down the seam of the peach. Twist the halves in opposite directions. Remove the peach pit.

3. Brush the top and bottom of the peach halves with melted butter. On a heated grill or grill pan lightly brushed with canola or vegetable oil, place the peach, cut side down. Cook the peaches until grill marks have formed and they have slightly softened, about three minutes per side.

4. Place the grilled peaches on a large platter. Drizzle with the melted honey. 

5. Top the grilled peaches with a scoop of the sweetened mascarpone. Lightly dust with cinnamon. Serve with fresh thyme sprigs.

6. Serve immediately.

Notes: (1) You can find another recipe for Grilled Peaches on the blog here. (2) You could easily make this a dessert for 1, 2 or 3. Just reduce the number of peaches, reduce the melted accordingly, and halve the recipe for sweetened mascarpone or not. The leftovers will store well if covered and placed in the refrigerator. (3) I like BelGioisio's mascarpone but Trader Joe's also has a pretty good one. 

Watermelon and Feta Salad

For years I have been intrigued by the images of Watermelon and Feta Salads appearing with some regularity around this time. But I have struggled with wrapping my head, or rather I should say my palate, around the seemingly far-fetched sweet and savory combination of sweet, crunchy watermelon, salty feta cheese, marinated red onions, and sweet, refreshing mint. In spite of all of the appealing photos and mouthwatering descriptions of this salad, I have remained hesitant. Could it really be the delicious, refreshing, most perfect summer salad everyone who has ever made or tasted it said it was? Whether I was out to prove you can't believe everything you read, satisfy a curiosity, have an opinion about something I had never actually tasted, or succumb to the fact I was yet again going to be late to the 'party', I cannot say.  More than likely it was a combination of all of them. Curiosity and FOMO finally got the best of the me.

So let me just cut to the chase. The Watermelon and Feta Salad was more mind-blowing delicious and refreshing than I could have ever imagined. 

It's been awhile since I went down the recipe rabbit hole, but I felt it was necessary to do some due diligence before making the salad I had so many reservations about. While there were an endless number of watermelon and feta salad recipes to choose from, I quickly narrowed my choices down to Ottolenghi's Watermelon and Feta Salad and the Watermelon, Feta, and Black Olive Salad Nigella Lawson shared more than twenty years ago. Both salads were made with watermelon, feta, and red onions. However, Ottolenghi's used basil as the herb and lemon as the citrus, while Nigella's used (spear)mint and limes. The flavor combination of watermelon, feta, red onions, mint and limes appealed to my curious palate's interest more. But the tipping point had everything to do with the salad's presentation. Triangles won out over chunks.

To temper the 'bite' of the red onion, they are very thinly sliced and then marinated in freshly squeezed lime juice. This 'quick' pickling creates a more tender, slightly sweet onion. Using a mandoline makes thinly slicing the onions easier, but a very sharp knife will work too. 

Important note: The lime juice combined with extra-virgin olive oil will be used as a 'dressing' for the salad. So do not throw the lime juice away after you add the marinated onions to the salad.

Look for a ripe, sweet, seedless watermelon at the grocery store or Farmer's Market. This recipe calls for a piece of watermelon about 3 1/2 pounds. But since most watermelons generally weigh more, you will have enough leftover to eat as a snack after you make the salad. The best way to cut the watermelon when making this salad is to first cut it in half. Then cut 3/4" slices from one of the halves (or both if you have a very small watermelon). Cut each slice in half, and then cut each piece into 4-5 triangles. After cutting off the rind, slice each 'triangular' piece of watermelon lengthwise to create 'thinner' pieces.

Arrange the pieces of watermelon on a large platter. There is no one 'right' way to do this. Just create beautifully.

Next to the ripe, sweet, seedless watermelon, the feta cheese is an equally critical ingredient. Choose the wrong feta and your opinion of this fabulous salad will be skewed. So is there a best feta cheese to use? The short answer is 'yes'. According to Serious Eats you want either an imported or domestic sheep's milk-feta as it has "a much creamier texture and a flavor that balances the saltiness with the characteristic funk of sheep's milk". The creaminess of the cheese when contrasted with the crunchiness of the watermelon gives way to the most highly flavorful, refreshing salad. I used a Bulgarian Feta (and loved it), but any good quality sheep's milk Feta cheese can be used. Note: Do not use a cow's milk feta in this salad as it has a dry, crumbly, and saltiness without tang texture.

After layering on the triangular slices of feta, marinated red onions, and chopped fresh mint, the Watermelon and Feta Salad is finished with the lime juice/olive oil dressing and some freshly cracked black pepper. Unlike Nigella's recipe, the dressing is drizzled over the salad instead of having it mixed in with all of the salad ingredients. You could toss the salad together at the table after everyone has seen it, but you don't have to.

The Watermelon and Feta Salad is the most refreshing summer salad I have eaten. I was beyond surprised at the incredibly delectable flavor explosion on my palate. The hype around this salad was, is real. 

There are just two downsides to the Watermelon and Feta Salad. To start, it's one best enjoyed immediately after it's made. In other words, it can't be prepared the night before or even hours before. But because this salad comes together easily, that downside is hardly a deterrent. The second and maybe the most important drawback is that it's a summer seasonal salad. Once the summer watermelon season is over, the Watermelon and Feta Salad must go on hiatus until the next year. So don't wait too long before you make it. Because once you taste it, I promise once won't be enough.

Recipe

Watermelon and Feta Salad

Serves 8

Ingredients

1 medium sized red onion

2 limes, squeezed

4 Tablespoons extra-virgin olive oil

3 1/2 pounds (slightly more than 1.5 kilograms) seedless, ripe watermelon, chilled

7-8 ounces (193-220g) good quality feta (sheep's milk) 

5-6 sprigs of fresh spearmint mint, leaves removed, coarsely chopped, plus more for garnish

Black pepper

Directions

1. Using a mandoline or very sharp knife, thinly slice the red onions.

2. In a small bowl add in the sliced red onions and lime juice. Set aside.

3. Cut the watermelon into 3/4 inch slices. Cut each slice in half. Then cut it into triangular pieces. Remove the rind.  Cut each triangular piece in half lengthwise to create thinner triangular pieces. Arrange the watermelon on a large platter.

4. Cut the feta into smaller sized triangular shapes. Arrange on top of the watermelon slices.

5. Arrange the marinated red onions evenly on the platter. Add the extra-virgin olive oil to the lime juice. Stir and pour over the watermelon and feta salad.

6. Sprinkle the coarsely chopped mint over the top. Finish with some freshly cracked black pepper. Garnish with some fresh mint sprigs, if using.

7. Serve immediately.

Notes: (1) This recipe was inspired by multiple sources, but most by Nigella Lawson's. (2) I used a piece of Bulgarian Feta from the deli of one of the grocery stores I frequent. If you can't find it, look for another sheep's milk Greek cheese. Because there are so few ingredients in this salad, quality matters.

Door County Wisconsin (2022)