Cherry Almond Squares

The LCBO Food & Drink magazine generally has good seasonal recipe ideas. This recipe is taken from the Early Summer 2020 magazine. It is meant to be served as large slices with ice cream, for dessert. And that can happen. But I decided to cut it into 1 inch squares, which I could freeze and then defrost when needed (like most afternoons with my coffee). Just the right hit of tart and sweet. Enjoy!

Cherry Almond Squares

2 1/2 c all purpose flour
! c white sugar
1 tsp baking powder
1/2 tsp salt
1 c cold unsalted butter, cubed
1 tbsp vanilla extract
3 tbsp cold water
1/2 c slivered almonds, roughly chopped
4 c sour cherries, pitted and halved*
juice of 1/2 lemon
1 tbsp flour
1 tbsp corn starch

Preheat oven to 375.
Spray a nonstick 9 x 13 inch baking pan with nonstick spray.
In a food processor, combine flour, 3/4 c of the sugar, baking powder and salt. Add cold butter cubes and vanilla and pulse until you have pea sized bits. Slowly add water.
Remove 2 cups of crust mixture to another bowl, stir in chopped almonds, and set aside.
Stir together cherries, lemon juice, remaining 1/4 c of the sugar, flour, and corn starch.
Press crust mixture (without almonds) into bottom of pan. Evenly spread cherry mixture on top. Evenly distribute almond mixture over cherries. It should be crumbly.
Bake 40-50 minutes. Let cool before slicing.

* If using frozen cherries, drain excess liquid.

Gazpacho

Gazpacho is flexible. So too this gazpacho recipe - feel free to play around with the quantities. I have taken the idea of using celery salt from Laura Wright's The First Mess Cookbook and I think it really makes the soup, but the recipe is an amalgam of her recipe and the French Laundry's Gazpacho recipe from The New York Times Country Weekend Cookbook (a version of which I posted on this blog back in 2011). I like gazpacho chunky these days, but you could puree it in a blender (and even strain it) if you like your gazpacho smoother. Do this after letting the ingredients sit together for a while. And you could also put in a little vodka - and think of it as a healthy Bloody Mary.

Gazpacho

4-6 large tomatoes, peeled and diced
1 medium sized red onion, diced
1/2 large red bell pepper, diced
1/2 large English cucumber, diced
2 cloves garlic, grated
2 tbsps tomato paste
1 1/2 tsps celery salt
1/4 - 1/2 tsp cayenne
1 tbsp white wine vinegar
1 tbsp lemon juice
1/4 c olive oil

Combine all ingredients in a nonreactive bowl, cover, and refrigerate for at least an hour. Serve cold. Will keep several days.

Soy-Glazed Salmon

We made this simple yet fabulous grilled salmon last night. Served it with brown rice and a salad with arugula fresh from friend Christa's garden. Highly recommend! Recipe is based on one from Bon Appetit's The Grilling Book - the very best summer cookbook around.

Soy-Glazed Salmon

4 1/2 tbsp packed brown sugar
2 tbsp dijon mustard
1 1/2 tbsp reduced salt soy sauce
1 1/2 tsp rice vinegar

1 1/4 - 1 1/2 lb skinless, boneless salmon fillet (or 4 - 6 oz fillets)

Whisk together sugar, mustard and soy sauce. Transfer 1 1/2 tbsp to a small bowl, mix with vinegar, and set aside.
Brush salmon with glaze and grill glazed side down over high heat until slightly charred  - around 5 minutes. Brush top with remaining glaze, flip, and grill on second size until slightly charred and salmon is done to your liking - around 5 more minutes. Plate and drizzle with reserved glaze/vinegar mix.