Fathers’ Day is just around the corner… and so is your farmers’ market. Sure, dads like their gadgets, household tools, and ties, but sometimes a good feast (or good cocktail) is the way to his heart too, and if done right, it can be good for his heart.
I’ve been experimenting with fresh berries and peaches, because my hubby has a sweet tooth (and so do I), and currently both are in full swing here in Georgia. The hidden beauty of these seasonal fruits is that they’re packed with great taste and nutrition. Strawberries and blackberries owe their remarkable colors to anthocyanins, powerful antioxidants that keep your body in fine tune, preventing any number of health issues from cancer to cardiovascular diseases. How about peaches? Low in calories, peaches are a good source of vitamins A and C, both important in promoting immune health. So how about a few ideas to turn these fruit into tantalizing treats dad won’t turn his nose up to?
First on my list, breakfast. I adapted a Hugh Acheson recipe for super easy blackberry compote, a great topper to my buckwheat and buttermilk pancakes:
Compote: Add 1/4 a cup fine sugar and 1/4 cup muscadel wine (mine is from my home country South Africa) to a pot, bring to a gentle simmer to dissolve the sugar. Add about 3 cups blackberries, toss and heat for about 1-2 minutes. Add a dash of orange zest, stir and tip into a cool glass or ceramic bowl.
Pancakes: In a bowl mix together 1/2 cup buckwheat flour, half cup all-purpose flour, 2 tablespoons ground flax-seed, 1 tablespoon sugar, 1 teaspoon baking soda, pinch salt, 1 egg and 1 and 1/4 cup buttermilk. Makes about 6 to 8 three inch pancakes.
Second, get a dessert ready. For this, I adapted a Jamie Oliver recipe to come up with slightly healthier peach and rhubarb cobbler.
Peach filling: I sliced 6 peaches and 2 large stalks of rhubarb into an oven proof dish. Stir in 1/2 cup fine sugar, 2 tablespoons bourbon (I love cooking with this!), scraped vanilla beans from one pod, zest of a lime, and freshly squeezed juice from an orange. Bake at 375F for about 20-30 minutes, depending on the peach ripeness. You want your peaches tender, not mushy. Remove from oven, add a little water and stir in any fruit stuck to the sides of the dish.
Cobbler: In a food processor, grind up 2 tablespoons pine nuts and 1/4 cup walnuts. Then add 1 cup self-raising flour, 1/4 cup sugar, pinch of salt, and 6 tablespoons chilled and diced butter. Put processor on pulse until you reach a bread crumb consistency. Add a sprinkle of water to be able to work this dough into a ball. Add a handful of unsweetened craisins. Add dollops of this on top of the baked peaches and rhubarb. Bake at 350F for about 30 minutes until the dough is just golden, and serve with fresh whipped cream or vanilla ice-cream. Both are sublime!
And last, you have got to have a great summer cocktail ready for fathers’ day! I’ve been working on something similar to a strawberry daiquiri, using tequila (what we had in the house) instead of rum. Put about 1/2 pint of fresh strawberries into a blender or juicer, and add 1 tablespoon agave. Add a handful of fresh mint, a couple of large fresh basil leaves, juice from half a lime, and a generous measure of chilled tequila. Blend, add to a cocktail shaker, add a handful ice and you’re set. And rim your glass with sugar. Healthy, packed with summer flavor, and one that will bring a smile to his face.
I hope you enjoy these as much as we have. Fathers’ day arrived early in our household!
Stay hungry my friends,